Jamie Oliver's Bacon- Wrapped Turkey with "Get-Ahead" Gravy, and Burnt Butter Cranberr

*ALL RECIPES PROPERTY OF JAMIE OLIVER. Adapted from Williams- Sonoma Cooking Class* Teaching classes at Williams-Sonoma on King Street in Charleston was a TON of fun!! The beautiful demo kitchen was nothing less then extraordinary, and it was always fun to see what products were trending. The mere thought of these recipes makes my stomach growl- is it Thanksgiving yet? Make- Ahead Gravy 2 onions 2 carrots 2 sticks of celery 2 rashers of higher-welfare smoked streaky bacon 2 fresh bay leaves 2 sprigs of fresh sage 2 sprigs of fresh rosemary 2 star anise 10 chicken wings Olive oil Optional: 60ml sherry or port 4 tablespoons plain flour 2 tablespoons cranberry sauce 1. Preheat the oven to 350°F

Pumpkin Risotto with Goat Cheese and Bacon and a Brussel Sprouts & Green Apple Salad with a Fig

You guys are in for a treat today because now we're cookin’ up some of my signature, fully loaded, Pumpkin Risotto with goat cheese, bacon, brussel sprouts and green apple salad topped with a delightful fig vinaigrette. The College of Charleston Hospitality Chub came in for a cooking lesson and it was a blast. I know, I know, the dish makes you drool before you even try it. I can assure you this is one recipe you won’t want to miss out on! Let me know what you think about the recipe in the comments below and share it with your friends! Pumpkin Risotto (adapted from Giada de Laurentiis) 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed 1 cup canned pure pumpkin OR

Mod Squad Martha's Recipes from Williams-Sonoma Demonstrations!

*from https://modsquadmartha.com/recipes/ * Let me introduce y'all to Melissa Ann Barton! She is one of my best friends and the owner of Mod Squad Martha. She spent a lot of time cooking for superstars in the entertainment industries, and now has a line of rubs, vinaigrettes and marinades. She discovered what recipients were the biggest hits, and bottled them up for us all to enjoy! Bluebird Burger Ingredients 1 lb hamburger meat (I prefer 85%, but they can be done with as lean as 93%) 1/2 cup Mod Squad Martha Bluebird Vinaigrette 1/4 bunch fresh cilantro, chopped 6-7 slices of thick applewood smoked bacon baked and chopped (you want it to be chewy rather than crunchy) Smoked Gouda or Manche

"Now We're Cookin'!" + Williams-Sonoma!

Williams- Sonoma is a culinary haven, decked out with top-notch everything. It’s truly a chefs version of paradise. An enthusiastic team of sales associates, product demonstrators, and culinary specialists are the stores' backbone and reason for success. On Williams- Sonoma's website, the company is described as: "A multi-channel specialty retailer of high-quality products for the home. In 1956, our founder, Chuck Williams, turned a passion for cooking and eating with friends into a small business with a big idea. He opened a store in Sonoma, California, to sell the French cookware that intrigued him while visiting Europe but that could not be found in America. Chuck's business, which set a

Let them eat... Key Lime Pie!

My mother's favorite type of pie is a key lime pie. How could anyone ever disagree with that? This is the type of pie that will leave you begging for another slice until you accidentally eat 95 percent of the pie. Please prepare to muster up all your strength to wrap it up before you eat every last crumb during one sitting. Or, make it an unforgettable gift! The way the graham cracker crust crumbles in contrast to the bright, tangy, and creamy filling is irresistible. Limes seem to be the key to many crowd-pleasing delicacies...key lime pie, Friday- night margaritas, and ceviche (especially the ceviche that Danielle Wecksler and I made for the "Ceviche T I baked this key lime pie for my room

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