Monthly Archives: April 2016

Honey Lemon Vinaigrette with Whole Grain Mustard

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The three most dreaded words in my vocabulary “Bathing Suit Season”.   It’s not that I have an issue wearing one, I hate shopping for them.   Come on, Girls out there…  Please tell me you have my back.   It could nearly be classified as torture.  I have to psych myself up for the task, give myself a little pep talk and promise myself a reward if I get it accomplished in record time.

When life gives you lemons, make a vinaigrette ~ Me.

The point is, we are eating ALOT of salads these days.  We always eat salad, but lately we are eating enough greens for a small village.   We have a few favorites, like this Butternut Arugula Salad, but I like to change it up fairly often.  One of the best ways to do that is with the dressing. Last year, we were at a family reunion and I was lucky enough to score 2 lbs of raw honey from a cousin who has bees.   That honey is incredible and makes the best vinaigrettes!   Making your own vinaigrette at home takes about 5 minutes and one of the advantages in doing it yourself is total control over the ingredients.  You know exactly what is in there.  No red dye #5,  no high-fructose corn syrup, no need for a PhD to decipher ingredients!   Just squeeze a few lemons, add in a little honey, blitz it & stir in whole grain mustard.  Easy Peasy, Lemony Squeezy.

This vinaigrette is good for more than just salad, I use it in a summer pasta salad (post coming soon) and it’s a great marinade for chicken!  This recipe makes about 3 cups of dressing and it will keep in an airtight container in the fridge for 5 – 7 days.   Five minutes of work for a vinaigrette you can use all week!  That’s a pretty good deal.

Honey Lemon Vinaigrette with Whole Grain Mustard
A light homemade salad dressing with honey, lemon and mustard
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Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Ingredients
  1. 6 fl. oz. freshly squeezed lemon juice (about 4 big lemons)
  2. 6 TB raw honey
  3. 1 TB whole grain mustard
  4. 1 tsp salt
  5. 1/4 tsp pepper
  6. 1/2 cup olive oil
  7. 1 1/2 cups canola or grapeseed oil
Instructions
  1. Combine lemon juice, honey, salt and pepper in a deep bowl or container. I like to use quart containers (Tall deli containers or large soup containers from takeout)
  2. With an immersion blender (or regular blender), combine all ingredients for about 15 seconds and SLOWLY drizzle in olive oil, then canola oil.
  3. The texture and color will begin to lighten as it emulsifies.
  4. You will see oil on top and then suddenly, it will be a perfectly blended dressing that holds together instead of looking separated.
  5. When dressing is nice and thick, add in whole grain mustard and give it one last blast with the immersion blender to combine everything & Voila! Dressing, Done!
Pook's Pantry http://www.pookspantry.com/

Food, Wine & Fun #FWCon

In a few short weeks, I will head to Orlando once again to attend the Food Wine Conference.  This is one of my favorite blogging conferences for many reasons.  I get to see my friendshave lots of laughs (which is always needed) and I have the opportunity to learn so many things.

I cook for a living.  Six days a week, I’m in front of a stove and this is a nice change of pace to be able to put my “blogger hat” on for a few days and learn about blog-related things.  This conference isn’t just for bloggers or Chefs, it’s for anyone who really has a passion for food and likes eating, drinking wine, hanging out with super fun people and learning along the way. That doesn’t sound too bad, does it?  

Speaking of learning…  I am MOST excited about 3 of the speakers this year:  Lenny & Denise of Chez Us,  Denise Vivaldo, Food Stylist Extraordinaire  and Kita Roberts of Girl Carnivore.   I will be the nerdiest nerd with my notebook in hand, ready to soak up every tidbit of knowledge they are droppin’.

Another bonus for me this year is getting to meet some of the #SundaySupper people in person.  Isabel started The Sunday Supper Movement about 6 years ago and it has grown exponentially since it’s launch.  So much so, that this conference is a direct result of it.  As a blogger, the world in which we exist is inside our computers or phones.  We don’t have offices to go to every morning or company lunches where we all hang out.  We have the internet.  It can be a little isolating at times, but the beauty of these groups that we belong to is the camaraderie that comes with it.   Thanks to the social media sharing, it’s not all that odd to see people taking photos of food anymore, but we don’t just snap a pic and move on.  We have to check the lighting, adjust a single piece of lettuce, wipe a smudge on a plate, etc.  This isn’t weird to ANYONE else in the blogging world,  that’s just a normal day.  It’s nice to be around people who “get me” and don’t look at me sideways for taking 73 photos of the same thing before I’ll eat it.

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As if that’s not enough, I was chosen as a Brand Ambassador this year.  I’m beyond excited and I can’t wait to find out who my brand partner is and start working with them!  There are so many great sponsors this year from Florida Strawberries to Cabot Cheese, you know there will be lots of good things to eat!  And, as a brand ambassador, I get to pass a little savings along to you!  How great is that?!WEB2015FWCon-242-689x460

cheese

 

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I will be posting tons of photos on Facebook , Twitter and Instagram  with the hashtag #FWCon so you can follow all the adventures!

Oh yeah, and did I mention where we stay?!  I have to tell you, Rosen Shingle Creek Resort is stunning.  I mean it,  it is absolutely beautiful. Don’t believe me?  Here’s some hard evidence:

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photo courtesy of Rosen Shingle Creek

We get to stay here!!!! There are pools, bars, restaurants, huge meeting rooms, etc. and the best thing of all?!  A culinary school On. The. Property!  I nearly lost my mind when I found that out on my first visit.

As you can tell, I’m a little excited about this conference.  You can head over to the website now to REGISTER and use my special code:  PooksPantry to save $50.

There are fun contests like this one or this one from Florida Dairy Farmers.  Enter for a chance to win a FREE ticket to the conference!   

To follow all the fun and happenings at the Food Wine Conference, follow them on Facebook, Twitter, Instagram, Pinterest and G+. Don’t forget the hashtag #FWCon !

Hope to see you there!

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As a brand ambassador, I receive a credit when my code is used.

 

 

Oh I couldn’t… Well, maybe just a little

 

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Bread Pudding is one of those desserts people just don’t make very often anymore, since carbs have been deemed the devil and all…

So of course I’ve decided to make it, put 3 different kinds of chocolate in it and cover it with a sauce that tastes like melted ice cream.

I figure this is the perfect indulgence after a month of Lenten sacrifice.   It would make a great dessert anytime, quite honestly.  It is one of the easiest desserts to make because it requires very little effort and it does not demand hours of babysitting to ensure perfection. Thank you Very Much…

For this bread pudding, I prefer brioche (brioche is a buttery, eggy bread) but if you can’t find it use french bread, challah or plain white bread.  If you are lucky enough to live near a good bakery, ask them for the “eggiest” bread they have if they don’t bake brioche.

There really isn’t much to it: cut up some old bread, mix it up with a few other ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake.  I mean really, what else can you ask for in a dessert?

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Caramel Buttered Bourbon

This post is sponsored by Four Roses Bourbon. The content and opinions are mine and not shared by the sponsor.

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It’s Opening Day and what better way to celebrate than with a little bourbon?  Four Roses Bourbon wants to help you celebrate Opening Day with a Bourbon Cocktail and the idea was to incorporate ball park food.  I love a good hot dog as much as the next girl… but for the life of me, I couldn’t figure out how to combine a hot dog and bourbon.

So, I started thinking about what I love about bourbon and it’s the caramelly smokiness that gets me.  An old-fashioned is my drink of choice, so I am *quite* familiar with bourbon.  Ahem.   Which leads me to the question “what do I eat at ball games that I can combine with bourbon?”. Answer: Caramel Corn.   The flavors are already there and I wanted to come up with a drink that would enhance the flavor profile of the bourbon without masking it.

The Girl and I love baseball and lucky for us,  the Grapefruit League is here.  We take road trips all over Florida to watch Spring Training games and now Opening Day is finally here!  Growing up in Ohio, the Cleveland Indians have always been my team.  I know you are only supposed to have ONE favorite team, but I must divulge this bit of info:  I lived in NYC for 17 years, how could I not root for the Mets?  I’ve been to more Mets games in the old stadium than all the other games combined!  (Don’t even talk to me about the Yankees…)   We take it pretty seriously, as you can see.  

On to the recipe!  There are only 2 elements to this libation, making it pretty easy to whip up if you are having a few people over.  You can easily double or triple the simple syrup recipe, put it into a nice little pitcher, set out your bottle of Four Roses and your guests can help themselves!   The Bourbon and the Buttered Caramel Simple Syrup.  That’s it!  (BOOM… Mic Drop)

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Caramel Buttered Bourbon
Serves 2
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Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Ingredients
  1. 6 ounces (4 shots) Four Roses Bourbon
  2. 1/2 TB unsalted butter
  3. 1/2 tsp vanilla
  4. 4 TB light brown sugar
  5. 4 TB water
  6. granulated sugar for rim of glass / caramel corn for garnish
Instructions
  1. Combine butter, vanilla, sugar & water in a small sauce pot and bring to a boil. Reduce heat slightly and let it continue to simmer for 5 - 8 minutes, until sugar has completely dissolved and syrup has thickened just slightly.
  2. Pour 3 ounces (2 shots) of bourbon in a glass and add syrup to taste. Stir to combine. Garnish if desired.
  3. Suggestion: start with 1 tablespoon of syrup, you can always add more to taste.
Notes
  1. A word on ice: I use a muffin tin to make large ice cubes for my drinks. They are the perfect size for the glasses I have and they don't water down the drinks as quickly as smaller cubes.
  2. Because there is a smidge of butter in the syrup- if you add ice, the drink will get a bit cloudy. There's nothing wrong with your drink, it's just the butter getting cold.
Added Bonus
  1. I had some simple syrup left over and I also had leftover ham from Easter... Throw a splash of bourbon into the syrup, and glaze the ham with that magical concoction!
  2. You're Welcome.
Pook's Pantry http://www.pookspantry.com/
#Opening Day @4RosesBourbon