Food talk

Ramble on…

Welcome to my ramblings! And trust me…they are just that! A collection of my rough (really rough!) thoughts, opinions, experiments and tips that I’ve written down over the years.

Like all things Ina, I am in love with her most recent cookbook, "Modern Comfort Food." Here are my thoughts & review of this incredible cookbook.
I had the opportunity to enjoy a 6 course meal in an intimate setting prepared by the royalty of the culinary world, namely Chefs Tom Colicchio, Daniel Boulud, Daniel Humm, David Bouley and Florian Bellanger. This was a once in a lifetime culinary experience.
These decedent roasted oysters are served right out of the shell and will make you feel as "Rich as Rockefeller" while eating them!
Basil grown from seed will always be strongest and it is really easy. Once established,  clip it right above the first set of four leaves and continue to do so every time you clip it and it will reward you with large and bountiful healthy leaves all season long.
Check out some Egg-cellent ideas & inspirations for Sunday Brunch and learn about why & how to select good eggs.
Remember to step out of your comfort zone in the kitchen once in a while. If you don’t, you’ll be stuck making the same ‘ole things all the time.
No theme party is complete without some theme inspired finger foods! These sandwiches were perfect for a Monster High birthday party and hit of "monster proportions!"
There is nothing quite as simple and satisfying as growing your own garden greens and tossing them with a homemade caesar dressing.
It was a cold December evening and my friends and I were sitting around having some wine to celebrate the holidays when we had an idea...
It all started a long, long time ago. (By a long time ago, I mean in 2007.) We had just moved into our house and it came with an old, but decent sized kitchen, and I threw myself into all things food and friends. My collection of notes about cooking and entertaining grew rapidly, and were scattered about and stuck in cookbooks and notebooks everywhere. As it turns out, that system really wasn’t very helpful. I needed a more permanent place to jot things down so I would remember what I did right, and what I did wrong, or what I thought about a recipe. So I started a blog, just for my own reference, and I called it Feast and Merriment! It was one page and had no focus! As I grew into a more competent cook, the recipe bank became large enough to have their own section, and that is what you have today in the rest of the site. But the blog portion still remains an unfocused collection of my not-so-perfect and mostly incomplete ramblings. If you care to pour yourself a glass of vino and take a read, you’ll find a tip or two…or at least some entertainment!
RECIPE FEATURE

 I had the idea to stuff turkey scallopini (fancy name for cutlets pounded very thin) with a buttery stuffing, cranberry sauce and a bit of parmesan cheese, roll, tie, cook and smother with gravy.