Neiman's Trunk Show

If you're in the South Florida area, make sure to come by Neiman Marcus tomorrow in Boca for our trunk show! We will have our new Resort 2013 Collection (and delicious goodies)

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Food for Life: Pan-Fried Goat Cheese

Shaved Brussels Sprout Salad 

with Pan-Fried Goat Cheese

This salad brings together a brilliant combination of sweet pomegranate seeds, warm and friend goat cheese, and Brussels sprouts that is perfect for Spring. Not only does it look delicious but it tastes just as good and is perfect for an appetizer or a light lunch or dinner. How can you say no to fried goat cheese? 

YIELD: 4 side servings

 

TOTAL TIME: 25 minutes

ingredients:

1 pound Brussels Sprouts, ends trimmed and outer leaves removed

1/2 cup pomegranate seeds (from 1/2 of a large pomegranate)

For Dressing:1 shallot, minced (about 1 tablespoon)1 teaspoons dijon mustard2 tablespoons red wine vinegar1 tablespoon honey1/4 cup olive oil

salt and freshly ground black pepper, to taste

For Goat Cheese:1 (8 ounce) log goat cheese, cold1 large egg1/2 cup all-purpose flour1 cup panko bread crumbs2 tablespoons flat leaf parsley, minced1/2 teaspoon salt

1/4 cup olive oil, for frying

directions:

Slice the Brussels sprouts very thinly using a sharp knife or mandoline. Place in a large bowl and set aside.

To prepare the dressing, whisk together shallots, mustard, vinegar, and honey in a small bowl. Drizzle in olive oil, whisking vigorously until incorporated. Season to taste with salt and pepper. Set aside.

In a small bowl, whisk the egg until frothy. Place the flour in a small, shallow dish. Mix together the panko, parsley, and salt in a another small, shallow dish.

Carefully slice the goat cheese into 8 even discs. Lightly coat each slice in flour, tapping to remove any excess. Dip in egg, followed by breadcrumb mixture, gently rolling until disc is evenly coated.

Heat the olive oil in a large non-stick pan set over medium-high heat. Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.

Gently toss the shredded Brussels sprouts with the dressing. Transfer to a serving platter or individual serving plates. Arrange warm goat cheese rounds on top; sprinkle with pomegranate seeds.

Recipe adapted from Heather Christo. Tweet

Food for Life: Croque Madame

Food for life: croque madame

Breakfast is the most important meal of the day and sometimes it gets boring eating the same thing every morning.. yogurt, granola bar, toast, eggs. So why not switch it up with this delicious Croque Madame? If you don't think ham sounds good first thing in the morning, switch it up and use fresh sliced tomatoes instead.

ingredients

• 6 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup milk (I use skim)
• 1 pinch salt and black pepper
• 1/8 teaspoon ground nutmeg
• 2 teaspoons Dijon mustard
• 2 large eggs
• 4 slices of wheat bread
• 4 slices of ham
• 4 slices of Swiss cheese

directions

1. Place a small saucepan over medium-low heat and melt 2 tablespoons of butter.
2. Whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a slow bubble, then drop heat to low.
3. Season the sauce mixture with salt and pepper. Add the nutmeg and Dijon; stir. When the sauce is thick enough to coat the back of the spoon, turn the heat off.
4. Heat 1 tablespoon of butter in a medium skillet over medium-low heat. When melted, crack in the eggs, keeping the whites from touching. Cook until desired doneness.
5. Butter the bread with the remaining butter. Spread the Dijon sauce on the inside and build your sandwich, using 2 slices of ham and Swiss cheese on each.
6. Place sandwiches in the skillet, butter-sides down, and cook until golden brown. Transfer to plate.
7. Top each sandwich with a cooked egg and more sauce, and garnish with a sprinkle of parsley.
8. Chow down!

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Cafe Boulud: Author Breakfast Series

Today kicks off the ninth annual Brazilian Court Author breakfast series in the Ballroom at Cafe Boulud. Guests have the opportunity to meet, and speak with award winning authors in an intimate setting, while enjoying breakfast at one of Palm Beach's most iconic hotels.

Today: Michael Connelly, author of The Lincoln Lawyer discusses his newest installment in the Harry Bosch crime fiction series, The Black Box.  After discovering a bullet from an unsolved crime in 1992, Bosch searches for the missing links that will bring his case to a close after nearly 20 years. 

January 25th: Alex Witchel, creator of the New York Times column "Feed Me", will speak about her new book, All Gone: A Memoir of My Mother's Dementia: With Refreshments. Witchel recounts her inability to fix her mother's diagnosis of dementia, and her unconventional way of coping. By retreating into the kitchen, and cooking her family recipe's from childhood, she found a way to reclaim her mother, and the loss she was facing. Described as a frank, bittersweet, and surprisingly funny book, this is sure to be a great book, as well as a wonderful breakfast series session. 

Breakfast begins at 8:45, and will conclude at 10:00am. Reservations are required, and tickets are $100 plus tax per guest. Cost includes breakfast, valet parking, and a copy of the featured book. 

For reservations and information please call Sandra Rodriguez at (561) 366-4301 or email SRodriguez@BrazilianCourt.com

For more about the series please visit Events at the Brazilian Court

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Food for Thought: Grilled Chicken Caprese Pasta

Grilled Chicken Caprese Pasta

If you love Italian food then this is a deluxe meal you will most definitely want to try this delicious grilled chicken caprese pasta. With it's melted cheese and juicy tomatoes, you get everything that’s on your average Caprese Chicken and so much more.

Ingredients

• 2 medium chicken breast halves, grilled and diced into strips*
• 9 oz Rigatoni or Penne pasta
• 2 cups fire roasted tomato pasta sauce (I used Classico)
• 1/2 cup heavy cream
• 1/3 cup finely grated Romano Cheese
• 1 clove garlic, finely minced
• red pepper flakes, to taste (optional, for added heat)
• Salt and freshly ground black pepper, to taste
• 1 pint grape tomatoes, diced into halves
• 12 oz fresh mozzarella, grated**
• 16 fresh Basil leaves, chopped chiffonade style (mine were fairly small)

Directions

• Preheat oven to 375 degrees. Cook pasta to al dente according to directions listed on package. While pasta is boiling, in a separate medium saucepan over medium low heat, heat tomato pasta sauce, heavy cream, Romano cheese, garlic, optional red pepper flakes and season with salt and pepper to taste. Cook, stirring frequently, until cheese melts.
• Drain cooked pasta well, return pasta to pot. Add in grilled diced chicken, grape tomatoes, half of the mozzarella and half of the basil ribbons, then pour warm sauce over mixture. Toss to evenly coat. Pour mixture into a greased casserole or baking dish. Sprinkle with remaining mozzarella and cook pasta uncovered for about 20 - 25 minutes until cheese is golden. Serve warm.
• Recipe Source: adapted slightly from How Sweet It Is

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MoMa: Inventing Abstraction

In 1912 a new form of expression was revealed to the world in the form of abstract art. A handful of artists debuted their new and exciting artwork across several european cities. On December 23rd the exhibition Inventing Abstraction began at the MoMa, in New York City. Running until April 15th this is an in depth look at the beginning years of abstract art and the wildly important transitional years that follow. There are over 350 pieces of art on display, including illustrated books, sculpture, choreography, painting, stained glass, needlepoint, and film. The definition of abstract may seem elusive to some, but this is a collection that will shed a great light on the collective beginnings of the movement.

     

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Food For Life: Mac and Cheese with a twist

Macaroni and cheese is a classic meal great for kids but what about for the adults? Why not try a more "sophisticated" mac and cheese with roasted chicken, goat cheese and rosemary for a rustic yet class recipe. And if you are vegetarian, forget the chicken.. it'll taste just as amazing!

YIELD: 8 servings

PREP TIME: 15 minutes

COOK TIME: 25 minutes

INGREDIENTS:

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

DIRECTIONS:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook accordingly to the directions on the package, 10-12 minutes.

2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

-My Baking Addiction adapted from Live to Cook

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Happy Thanksgiving: French Silk Pie

We all love pumpkin pie on Thanksgiving. Not only is it tradition, but its delicious; warm or cold, with whipped cream or without. This Thanksgiving why not introduce another kind of pie? (along with the pumpkin, of course) French Silk Pie is delicious yet light because of it's airy and silky inside. 

Ingredients:

3/4 cup butter, room temperature

1 cup granulated sugar

1 tablespoon vanilla extract

3 ounces unsweetened chocolate, melted

3 large eggs, room temperature

Whipped cream, topping

Chocolate curls, garnish

Yields 1 9-inch pie

Directions:

On a lightly floured surface, roll out pie crust dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make an edge around the rim. Refrigerate until chilled, about 30 minutes.

Preheat oven to 425 degrees F (218 degrees C).

Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising. Bake for 15 to 20 minutes, or until crust is lightly browned. Allow to cool completely before filling.

Meanwhile, in a large bowl, beat together the room temperature butter and sugar until smooth and light in color, about 5-6 minutes. Mix in the vanilla extract and melted chocolate. Beat in the eggs one at a time, beating for 5 minutes between additions to add height to the chocolate filling.

Spread the chocolate filling into the cooled pie crust and chill for at least 2-3 hours before serving to set the filling and develop the flavor.

Serve with a dollop of whipped cream and a sprinkling of chocolate curls.

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DIY: Giving Thanks

Give thanks inside a thanksgiving fortune cookie! Have them at the table tailored for specific guests, or have people fill them out and read them all as a group later in the evening. The creative options are endless! Download the Thanksgiving leaf template here. 

Keep the kiddies (and crafty adults) busy with making paper headbands. Cut out all of the necessary pieces, set up a table with glue sticks, staplers and paint, and let the creation begin!

visit made, fiskars, and mermag for more fun crafting ideas!

 A great way to chronicle the year that has passed is to print out instagram photos that you and your family have taken, and create fun displays and centerpieces with the photos. Check out the typoinsta app to add fun words and effects to your photos!

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Food for Life: Spinach Frittata

We've all been on a health binge lately here at House of Lavande and how much more healthy can you get than a Spinach Frittata with caramelized onions, eggs and tomatoes? With the weather being hot one day and cold the next in Palm Beach, we decided that this is the perfect meal; its appearance makes it feel like a summer dish while its comfort and temperature make it a fall dish. Enjoy!

WHAT YOU NEED:

[Makes: 2 servings]

1 large sweet onion, halved and thinly sliced

olive oil

salt

1 garlic clove, minced

2 to 3 cups baby spinach

1/2 cup small white beans

4 large eggs

A splash of buttermilk

freshly ground black pepper

1/4 cup curly parsley, chopped

1 tomato, sliced

1/4 cup roasted pepitas

DIRECTIONS:

1. Peel and half a large sweet onion. Cut across the grain into thin slices. Heat olive oil in a medium skillet over medium heat. When oil is shimmering, add onions and cook for 10 minutes, stirring occasionally. Reduce heat to medium-low or low (depending on burner strength), and sprinkle onions with a little salt. Continue cooking, allowing onions to slightly stick to the bottom of the pan between each stir, for 20 to 30 more minutes (or up to an hour) until onions are browned and caramelized.

2. Meanwhile, preheat oven to 400 dgF. Crack 4 large eggs into a bowl and whisk with a splash or two of buttermilk. Stir in about a 1/4 cup chopped curly parsley, and season with salt and freshly cracked black pepper.

3. Wash 2 to 3 cups baby spinach and mince 1 garlic clove. Heat a few tablespoons olive oil in a medium cast iron or ovenproof skillet over medium. Add garlic and cook, stirring frequently until fragrant, about 1 minute. Add spinach and cook until nearly wilted. I had some baby white beans in the fridge so I added about 1/2 cup of those to the sauteing spinach as well.

4. Pour the eggs over the spinach and beans and top with tomato slices. Cook for about 5 to 7 minutes and before the eggs are fully set, top with caramelized onions and roasted pepitas. Transfer the skillet to the oven and cook for another 5 minutes until eggs are cooked through and top is slightly browned. 

Recipe from here

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