Local is the way to go!

The Lexington Farmer's Market is in full swing, and the products are in abundance. This morning I ventured on down to get a couple things for Mother's Day dinner...mixed greens, cilantro, bone-in chicken breasts, bacon, potatoes, asparagus, milk, etc...ALL right from the fields of the Bluegrass.

So for lunch I thought a KY Proud BLT was in order...

Bacon!!

1 pound of bacon - $6.50

mix salad - $4

tomatoes - $3

helping your local farmers - priceless (and DELICIOUS)

Saturday Lunch

So get up, get dressed, and support our local farmers!

Lexington Farmer's Market

Cheapside Park - Saturday from 7am-3pm

Southerland Drive - Sunday from 10am-2pm

South Broadway/Maxwell - Tuesday/Thursdays from 7am-4pm

OH let's not forget the amazing Chocolate Noir Sorbet....

Never too early in the morning for sorbet :)

Ad Hoc at Home

One of my Chefs at school suggested one (well ALL) books by Thomas Keller. For those of you not engrossed in the Culinary World, Thomas Keller is an American Award-winning Chef, whose restaurant in Napa Valley (The French Laundry) has become a culinary landmark. He is a big promoter of using local products and cooking/eating seasonally.


Ad Hoc at Home is one of his books which displays his own family-style recipes. Not only does it contain delicious (and simple) recipes, but it is very much a teacher of culinary arts. I suggest purchasing both Ad Hoc at Home and The French Laundry for those at all interested in food. The pictures are breathtaking and the knowledge is priceless. And hell, if you don't want it for a cook book, they would make excellent coffee table books!

written by Thomas Keller

Any who! I found another yummy culinary sauce at the Mouse Trap the other day and have been looking for the perfect dessert to try it on. As I was flipping through Ad Hoc at Home, I came across a Rum Pineapple Upside Cake, and thought "Caribbean Banana Caramel" would go amazingly on that!

Wonderful Culinary Sauces

I fiddled with the recipe a bit...using Bacardi Rum and a little more of it :) 


Rum Pineapple Upside Down Cake (from Thomas Keller's Ad Hoc at Home)


Pan Schmear


8 tbsp unsalted butter, at room temp
1 1/2 tbsp honey
1 tsp dark rum (*used 1 tbsp-1 1/2 tbsp Barcardi Rum)
1 cup brown sugar (*used dark brown)
1/4 tsp vanilla extract
kosher salt


1 pineapple


Cake


1 1/2 cup cake flour
2 tsp baking powder
8 tbsp unsalted butter, at room temp
1/2 cup plus 2 tbsp granulated sugar
1/2 tsp vanilla extract (*I used 2 tsp)
2 large eggs
1 tbsp plus 1 tsp milk


Preheat oven to 350 degrees F (or 325 degrees in convection oven**). Prepare the pan schmear using a paddle on a stand mixer. Spread the pan schmear in a 9 inch cake pan. Cut pineapple into slices and lay over pan schmear. 

Pan Schmear and Pineapple slices

Mix batter and spread evenly over the lay of pineapple.

Cover with Cake batter

Bake for 15 minutes, then rotate and cook another 20-25 minutes.

Allow to cool at least 15 minutes before cutting around the edge and inverting the cake.

SLICE

Drizzle with your sauce of choice, OR the Caribbean Banana Caramel....

YUM!

AND ENJOY! Very quick, simple, and delicious!




Check out Thomas Keller, his restaurants and publications!


Restaurants:
Ad Hoc - Yountville, California (North of Napa)
The French Laundry - Napa Valley
Per Se - New York City
Bouchon - Beverly Hills and Yountville, California and Las Vegas
Bouchon Bakery - Beverly Hills/Yountville, California; The Venetian in Las Vegas; Rockefeller Centre and Time Warner Centre, New York City


Books:
The French Laundry Cookbook
Ad Hoc at Home
Under Pressure: Cooking Sous Vide
Bouchon


*all can be found on Amazon (just click on the book and it'll take you right to it!)


AND don't forget to check out Earth & Vines.... Several products can be found at The Mouse Trap located on 3323 Tates Creek Rd in the Lansdowne Shopping Center.

Le Matin French Bakery

So for lunch yesterday I thought I would treat myself to a delicious little spot located at 890 East High Street... a little French bakery my the name of Le Matin. This little gem has been family-owned since 1981, and it known for their "from scratch" baking.

For lunch they have sandwiches, soups, and beautiful desserts, as well as a nice selection of croissants, danishes, and coffee drinks (espresso, cappuccino, latte, etc). In addition to food, they have a wine cellar in the adjoining room. You really cannot go wrong at this place!

Turkey with Cranberry and Pave de Caramel (which means rectangle of caramel = YUM)

I enjoyed a Turkey with Cranberry and Pave de Caramel (which means a little rectangle of caramel).... Tastebud HEAVEN!!

If you have not graced Le Matin with your presence, perhaps you should. You will not be disappointed!!

Le Matin French Bakery

Le Matin French Bakery/Wine Cellar

890 East High Street (to the left of Rite Aid and across from Billy's BBQ)
Open Tuesday-Saturaday 8am - 7pm
(859) 269-1511

You can find them on Facebook as well!

And a New Love Affair begins....

During my week-long break from school back in March, I ventured down to Charleston, South Carolina, for a little taste bud therapy and to scout for possible internship sites. 

While sipping a beautiful tasting of Italian wines, we enjoyed a charcuterie plate of Speck and Braselo with house made mozzarella.

Charcuterie Plate and House-made Mozzarella at Social Wine Bar & Restaurant

I won't bore you with a long narration of my ventures, instead I'll let the photographs tell their own story...

Irish Car Bombs for St. Paddy's Day at The Drop-In in Folly Beach

Breakfast at Heart Woodfire Kitchen - Mushroom, Ham, and Fontina Frittata with delicious Focaccia bread

Lunch at Folly Beach's Lost Dog Cafe: turkey with sun-dried tomatoes, pesto, and mozzarella

Another delicious charcuterie plate from High Cotton

Brandy Alexander from Kaminsky's - amazing!!!

Kaminsky's Kentucky Pie

Champagne in a prohibition-style bar...hidden treasure!

One of the many beautiful street views...

Belgian Gelato

a stolen flower :)

Happy Hour at Social: Chicken Sate with Red Curry Cream and Basil. The Thai Shrimp
spring rolls were so delicious I didn't get a picture...

Delicious arugula pizza that Bethany concocted...Social should
definitely put this one on the menu!!

My first oyster shooter from Pearlz Oyster Bar

My last breakfast before hitting the road... Hominy Grill..

Hominy Grill's warm banana bread...oh my goodness!!

I am literally counting the days (32) until I return to this amazing city. AND it's looking more and more that I will be moving there in September!!! I may actually have to start working out...there is so much delicious food everywhere. 

Thank goodness my good friend (and host of my last trip) Bethany Bubenzer is a yoga instructor at Charleston Power Yoga. If you live in the area, or even if you're there for vacation, you should stop in for a work out. It kicked my ass, but it was definitely worth it!

Happy Eating!!

Be sure to check out these spots if you are ever in the Charleston area!!

Social Wine Bar and Restaurant

188 East Bay Street Charleston, SC 29401 (843) 577-5665

The Drop-In Bar & Deli

32 B Center Street

Folly Beach, SC

(843) 633-0234

Heart Woodfire Kitchen 

1622 Highland Avenue

James Island, SC

(843) 718-1539

Lost Dog Cafe

106 West Huron Avenue

Folly Beach, SC

(843) 588-9669

High Cotton

199 East Bay Street

Charleston, SC

(843) 724-3815

Kaminsky's

78 N. Market Street

Charleston, SC

(843) 853-8270

Belgian Gelato

6 Vendue Range St

Charleston, SC

(843( 743-5043

Pearlz Oyster Bar

153 East Bay Street

Charleston, SC

(843) 577-5755

Hominy Grill

207 Rutledge Avenue

Charleston, SC

(843) 937-0930

Charleston Power Yoga

557 King Street

Charleston, SC

(843) 513-3400

Cheater's Guide to...

Guilty!


Growing up, we are taught that cheating is bad. Some incidences such as cards are minor versus some that are not easily, if ever forgiven.  Well folks, I have found an exception. I know I'm in culinary school, and good food usually comes from many hours of preparation and execution, BUT sometimes you can cheat and it is simply delicious. 


When I went down to New Orleans, I discovered bleu cheese stuffed apricots at a little hole-in-the-wall spot. I have been craving those little treats for some time now. I'll be honest, I have never really been a fan of apricots, but there is something about the combination of the bleu cheese, prosciutto, and balsamic that is too good to pass up.


So here is my secret to cheating...

Bleu-Cheese Stuffed Apricots - Cheaters Guide

It's scary how easy it is! 


1. Slice the apricot almost in half, leaving attached on one side to create a little pocket
2. Stuff with bleu cheese crumbles
3. Cut prosciutto into strips and wrap each apricot
4. Throw into a hot sauté pan just to get a little crisp on the outside
5. Drizzle with Balsamic 
6. Eat your heart out!

Once you start, it'll be hard to stop...

It is sure to be a sinful little bite your tastebuds will lust over! Enjoy!