I Will Eat it With a Fox

Oh, cilantro. The Justin Bieber of food. You either love it or hate it, and I LOVE it! Before you go assuming I love the Bieb too...well, okay a couple of his songs are catchy. They are! Stop looking at me like that. Agh, whatever.

So as I was adding a healthy bouquet of cilantro to my soy sausage and egg breakfast, I realized that I I treat this glorious, verdant herb more like an ingredient than a garnish. I'm kind of obsessed with it actually. I add it to the lettuce in my salads, dressings, sauces, sour creams, sandwiches, omelets and omigosh it is sooo killer with pulled pork or chicken barbecue. I like it any way. I go all Dr. Seuss Green Eggs and Ham with it. I would eat it in a boat! And I would eat it with a goat...And I will eat it in the rain. And in the dark. And on a train. And in a car. And in a tree. You get the idea. When I encounter someone who doesn't love the stuff I think, "Can I trust them around my purse when I go to the bathroom? Did I ever really know them?" Just kidding. Kinda. It's just, how can you not love Justin Bieber, I mean cilantro?! My mom says it tastes like soap. See? Can't trust her. 

In all seriousness, I am glad that I adore this controversial herb. It's a great way to add flavor to food without additional fat or calories. Plus it's cheap! Think outside the chili and taco. Go Dr. Seuss with it. In a box with a fox. On a train in the rain. 

Homemade Burrata Recipe

Here is the link to a wonderful homemade burrata recipe. Burrata is a twist on fresh mozzarella: the curd is mixed with heavy cream and then folded into the mozzarella which has been heated and pulled. The result is an extraordinarily creamy and soft interior contrasted with the mild soft cheese exterior. I called around and couldn't find a store that carried it, so we made our own! Lexi and I do a supper club dinner every few months with my sister and her boyfriend, and we will be making burrata for the upcoming Italian night. I can't wait! This cheese, topped with olive oil and herbs, set atop a hunk of crusty baguette that has been toasted and rubbed down with fresh garlic? In the words of Jim Carrey, "Somebody stop me!" See if you can make this cheese at home. The video tutorial is easy to follow and makes this recipe very user-friendly. If this is too daunting, try just making the fresh mozzarella. You will NOT be disappointed! Check out the photos we took. One is the plain burrata, with olive oil and pepper, and the other one is a shot where we added basil and balsamic. Simply magnificent. If I didn't already have a pillow, I'd put this under my head and go to sleep. Just sayin'. Enjoy!

http://www.yumsugar.com/Burrata-Recipe-Video-30811582

Fresh Mozz

Lexi and I made fresh mozzarella tonight. We are testing recipes for our supper club: Italian Night in February! This was 30 Minute Mozzarella from Animal, Vegetable, Miracle by Barbara Kingsolver. It turned out well; I would prefer a softer, less toothsome texture, so we will continue testing until the perfect curd is achieved. The magic of this is that in less than an hour, and for less than $3, we produced a half pound of the mild, yummy thing that is fresh cheeeeeese.

Holiday Snack Assortment

Check out the holiday snack assortment from Catered Kitchen! Includes 4 festive holiday treats to give as a gift or break up into 4 individual gifts. Bring them to a party! Keep them for yourself! (We won't tell.) You'll receive rosemary parmesan shortbreads, handmade peppermint marshmallows enrobed in dark chocolate, spiced nut mix and hot chocolate mix. Check out the Catered Kitchen Facebook page to order now!

BACON MAC!!!

Okay y'all. If there is something better in this world than carbs, cheese and crisp pork, I'd like to hear about it. Speak now or forever hold your pasta! Sorry about that; really, really bad joke. i.e. a joke my mom probably laughed at. Thanks, mom! Anyway, in the name of science I tested this recipe, which I modified from a Kelsey Nixon recipe (love. her.) Thinking of doing this as a side dish and/or a main for Catered Kitchen. Since I'm neither a 14 year old boy or an Amish farm hand, I stopped after 3 bites. Okay 4, whatever. Alright, you know what, yeah it was 5 and you can't judge me!! Point is it's damn good. Hints of dry mustard and cayenne with mountains of Swiss, sharp cheddar and parm. And the bacon, oh the bacon!!! I think that's settled then...Bacon Mac will be on our menu sooner rather than later!! Maybe you can purchase a serving from the test batch, since I swear we're having a staring contest right now. Pray for me...

Every end is a beginning.

My partner Lexi, our colleague Ashley and myself all recently were in a position to leave our day jobs. This presented a thrilling and terrifying opportunity: starting our own business! I offered to make a batch of delicious spinach balls (a family recipe) for a get-together Ashley was going to and the idea snowballed. Now we find ourselves in business together-- one creative foodie/cook (that's me!), one tenaciously driven business woman (that'd be Ashley) and one people-oriented, do-anything, hardest worker on the planet (Lexi, of course!) Every day is a new challenge; every day is something different. From getting the LLC, tax ID, bank accounts, packaging, commercial kitchen space and marketing in place, I feel like I am working harder than ever. The difference is that I am running toward my dream and not punching in and out to help someone else follow theirs. As a food writer also, this blog was probably a long time coming and makes incredible sense to launch now. So come with me as I navigate the world of small business and big flavor. I will document every rise and fall, and when all else fails, I will cook and eat something delicious! Or cook and sell you something delicious. Pictured here: the spinach balls that launched a thousand ships. Not pictured: lemon thyme aioli.