ROASTED BRUSSEL SPROUTS

I have been discovering, and loving recipes from Nigella Lawson's various cookbooks.  I knew of her talents but had never cooked any of her recipes.  My friend is a HUGE fan of Nigella and had sent me a Fig/Olive Tapenade recipe of hers to make.  Damn tasty and so versatile! Love dishes like this because they have a long shelf-life and you can have them on hand for last minute entertaining.  

Recently, I scored one of Nigella's cookbooks at an estate sale, her "Nigellisima". Flipping through, I found a recipe for Roasted Brussels and since I had a bag to use up, voila, there was my dish!  Trim the brussels, cut in half, drizzle w olive oil, sprinkle grated lemon peel and some fresh, chopped rosemary over all and roast in a 425degree oven for about 25 minutes, or till done...Now the pic you see will show yams; that's MY addition to the recipe because I had some yams to use up...a LOT of my cooking involves sponatneous creations from stuff I 'have to use up'.  Not only do the yams look pretty but the sweetness from roasting mingled with the earthiness of the brussels is such a fabulous side dish!  I even used this mix in some scrambled eggs for breakfast the next day--off the chart yummylicious!  Thank you Ms Lawson--you've got another fan here!

Roasted Brussel Sprouts (w Yams)

SAUSAGE MAKING 101

You know how you put off doing something because it seems like it would be too hard to accomplish?  That was me, with my desire to make sausage but my intentions didn't match my desire.  I'd bought the tools I needed MONTHS ago and I'd been inspired by an article out of one of my Bon Appetit magazines but it seemed like such a DAUNTING task that I just put the tools aside.  Everytime I saw them, though, it was a glaring reminder that there was an unfinished 'to do' on my list and I HATE loose ends so I FINALLY said, "OK, I'm doing this!"  I bought the raw ingredients, reread my notes for the umpteenth time and set myself up this past Saturday to make this Spicy Italian Sausage recipe.  I figured the hardest part would be playing w the casing but they actually turned out to be kind of fun!! Different.....The butcher sold me enough casing to stretch from here to the moon, I swear!!  Now that I see how they are packaged, I looked at what I have left and I DEFINITELY have sausage making in my future!! Looking forward to it now!

It's definitely a 2-person job so I enlisted help and they turned out  great! I am so jazzed to see them in my freezer and know that I made them!!  You know that a 'sausage monster'  has been created, right?  Lamb, chicken, game meats LOOK OUT!  Would love to create a veggie version but I'll have to research the type of casing for those.  I WILL be infusing my PDS line into the mix---experiment with each flavor and test them out on the public!  Fun, fun, fun....

Finished product....

Off to cure for 12 hours....

CHEF'S NITE OUT-TAKE 2

I promised you pics from Food for Lane County's biggest public fundraiser, Chef's Nite Out. What a phenomenal experience to actually serve so many people and know that the money being raised is going to feed the many less fortunate than those in attendance.  My Lengua/Oxtail Bites w Sweet Potato Coleslaw and Smokey Pork Bites w Sweet Potato Coleslaw were a hit!  The coup-de-grace for me though was the Sweet Potato Cobbler w Lavender Caramel Sauce--it got an Honorable Mention in the Dessert category!  I had decided, at the last minute, to serve it so fortuitous that it was soooo well received.  I loved the way many people sniffed the cup before tasting it---the smell of cinnamon and sugar takes one back to their childhood instantly.  My mother's recipe---I watched her make it every holiday season growing up and she would be over-the-moon thrilled that it got such rave reviews. THANK YOU to all who deemed it worthy of a vote!  I love feeding people---got it honestly from her and my older sister. Life is good.....

My killer staff!  They rocked at this event--couldn't have done it without them!

Table set-up..

CHEF'S NITE OUT

I've spent the last 3 days up to my elbows in tails, tongues, and butts...no I haven't ventured to the 'dark' side (not till the weekend :-) )...No, I've been prepping for the one of the biggest fundraisers for Food for Lane County, our local foodbank.  I am serving up some interesting fusion savory cuisine that involves lengua (tongue), oxtail, and pork butt....I'm also serving a Southern favorite in my house growing up--Sweet Potato Cobbler; I'm adding a Lavendar Caramel Sauce drizzle which should take it right over the edge.  There will be 5 floors of food and booze--all you can eat and ALL of the proceeds go to eradicating hunger in Lane County. No one gets paid, all volunteer efforts so if you didn't get your ticket, there might still be time. Yesterday I heard they were down to 50 left.  I know for a fact that this event sells out just about every year! Fun, fun, fun and you best come hungry! Hult Center, 6pm-9pm....Happy noshing!

Stay tuned for after action pics......

Taylor Swift and ALMA FOODS

Nashville is my "Graceland" so when I visited recently, I had to hook up my girl TayTay with some soulful rubs.  They look so good next to her costume for her 'RED' Tour don't they? Put's the 'fancy' in her feet for sure----and yours too!

MARDI GRAS

I just HAD to have some Cajun this past week in honor of Mardi Gras so I pulled out my skillet and seasonings and whipped up some Jambalaya.  Forty minutes later, I was taken back to my many trips to the French Quarter and wanting to whip up some Etoufee and Red Beans/Rice but my stomach wouldn't allow much more.  Jambalaya was A....(wait for it)...MAZING!!!  That's right---I'm tooting my own horn because when a dish comes together this easily and ends up tasting that good, I amaze even myself sometimes!  Plus, it's nice to actually cook a great dish for yourself when you're always cooking for others....yummmmmm.  Took some pics of the process in stages before I devoured a bowl.....check them out.....I TOLD you WE could do the same for you but now you'll have to wait till next year (unless you can't wait to fix your Cajun cravings).  ALMA CATERING--"Food for the body and soul"..

Being a cook who 'cooks by intuition', I have a hard time writing out recipes but it was strongly suggested (by Social Media team, slave-drivers!) that I give y'all SOMETHING to go by in case you want to make your OWN Jambalaya....see below and have fun with it....!  The pics below show the dish from start to finish, from right to left....(too many Hurricanes when posting!) 

JAMBALAYA (one version--of many!)

Mix equal portions of Garlic Powder, Cayenne Pepper, White Pepper, Black Pepper, Chili Powder, Paprika, Thyme, Oregano (both dried): this is your basic spice mix....

Saute 1 lb. raw diced chicken breasts, 1 lb. spicy sausage, 2 cloves minced garlic, 1 c. green/red peppers chopped, 1 c. chopped celery, 1 c. diced onions and PART of your spice mix (save other half for later) until onions are translucent and chicken is almost white.

Add 1 c. uncooked brown rice, 1 can (16oz) diced tomatoes, 2-2.5 c of water,  1/2 c frozen peas, 1/2 c. diced carrots, 1/2 c. sliced green onions...Bring to a boil, reduce heat, and simmer covered for 45-60 minutes.  Adjust seasonings using more of spice mix if necessary.  Chow down!

TRUFFLE FESTIVAL

I'm a bit behind in my posts but not in my desire to send out a great big THANK YOU to those who showed us much love at the recent Truffle Festival, in Newberg and Eugene.  What a heady experience with a group of fantastic, creative vendors using the prized fungi.  I infused our Meyer Lemon/Olive paste w White Truffle Oil from a truffle company out of Dayton, OR.  Amazing, heady flavors with the citrus, the briny olives, and the earthy truffles! Sold out of all our product and got rave reviews on our samples. Check out the pics....and drool....

THANK YOU!

You showed me great love last weekend at the Holiday Market and I send it right back!  From the setting up to the tear down, I had a BLAST chatting and noshing with old and new customers!  I was so busy the whole weekend; I had some people tell me on Sunday that they couldn't get close on Saturday so they came back! It's true---I had people 2 and 3-deep wanting to nibble and trade recipe ideas and buy up great stocking stuffers or 'thank you's' for someone on their business or personal list.  All great ways to show your gratitude and sooo much nicer (read: unusual) than the ubiquitous bottle of wine or candle.  I made it easy for them too--already gift wrapped w ribbons/bows and ready to go!  How much easier can I make it?  Hope the lucky recipients have fun experimenting and  the buyers can check out our local retail locations or on-line for a resupply.  Enjoy your holidays--from my 'Soil to your  Soul---it's all good'.

Holiday Market 2015

I love decorating! Whether it's a room in a house or a trade booth; I love visualizing a concept and then pulling all the elements together to create that vision.  Spent all afternoon putting my booth together for this weekend's Holiday Market.  Come out and visit me, Booth#8, "Aurora Blvd" and tell me what you think.  And you might as well taste while you're there and hell, pick up a last minute stocking stuffer or a thank-you for a business colleague or hostess gift.  I'll let you in on a secret: we are phasing out our red bag design and will be selling them for dirt cheap (even cheaper than on our website) so if you really want to stock up for yourself or give to others, do it at the show!  You won't be seeing these prices again--not for a looong time.  Happy Holidays!  The festivous for the rest of us.......

"When you're stressed and need a helping hand...."

Don't get wrapped around the axle with your 'to do list'; that's why Santa has elves and you do too---me and my crew (or for those who want personal attention, just me!)

I loooooove throwing a good party---big or small--I've done them all and I love to be your 'secret Santa' for these holidays!  There's still some time to book us and if not BEFORE the year is out, January or February work too (better idea frankly, after the chaos has died down). Just sayin'.

ALMA CATERING- 'from Soil2Soul, it's ALL good!'