Chef Dan is back in the kitchen tonight with some great low carb appetizers!! Yes, it's that time again. Time to work off those holiday meals. Tonight we are trying out some new Atkins recipes.
To start~ Flax Seed and Caraway Flatbreads with Creamy Crab Dip. Then Spinach Artichoke Cheese Squares. To finish he has prepared something sweet, Panna Cotta.
Keep your ears open as we will be announcing dates for the Someone's In The Kitchen cooking classes soon. Also remember Dan does private cooking classes if you have something specific in mind.
This week we were blessed with the arrival of our newest niece, Makenna Rose. She is beautiful. Needless to say Mary and Cole are amazing new parents. With all of the new adventures that come along with the blessing of parenthood we wanted to be able to lend a helping hand by doing what we do best...... cooking. We decided to prepare a meal for the new family~ Chicken Salad.
Below is the recipe for Chicken Salad. You can create a meal by serving it with a fresh salad or a snack on a dinner roll.
Last Friday morning I had the opportunity to prepare brunch for a bridal shower in Hill City. The menu was baked french toast, sausage and egg tartlets, and fruit with berry yogurt. This was the first time that I had prepared baked french toast for a client. I had first fixed it for Lex’s birthday this year and it went over just as well at the shower as it did with her. When the guests started arriving the kitchen was filled with an aroma of sweet cream and vanilla with a hint of caramel. The french toast was a perfect fit for the brisk morning and had a hearty, home cooked touch.
Within the past year in our home many changes have taken place with our life and with Rustic Cuisine. We spent most of the past year planning a wedding and trip to Napa Valley for our honeymoon. During this time we also found a great new home for Rustic Cuisine and developed many plans for the future.
Once May hit it was crunch time for the wedding and finally after many days of planning and memories, we were married on May 28th. It was a beautiful day at Sylvan Lake and even more memorable that we woke up to snow.
Lex and I had the opportunity to take a long weekend in Boulder, CO this past Valentines Weekend and enjoy some fine food. As some of you know this is where I attended Culinary School of the Rockies and worked at The Kitchen, a community bistro located downtown historic Boulder. We have not had the chance to revisit Boulder since we before lived there and longed for the culture and fine dinning food. While in Boulder I also had the chance to catch up with my classmateNate Weir,who is the Sous Chef at Salt, the bistro on Pearl Street.
Rustic Cuisine French Inspired Shrimp & Cauliflower Stir Fry
Raw 31/40 Shrimp- 14 onces
Cauliflower- 3 cups
Bacon- 8 strips
Cream- 1/3 cup
Cream Cheese- 1 1/2 tablespoons
Butter- 1 tablespoon
Olive Oil- 1 teaspoon
Salt and Pepper
Start to boil three quarters salted water.
Clean the cauliflower and cut into bite size pieces. Start cauliflower in water once boiling.
Cut bacon into 1/2 inch pieces, saute on medium with olive oil.
Once Cauliflower is fork tender, shock*.
When bacon becomes crisp, add cauliflower, cream, cream cheese, butter, and spices to taste.