I just came back from Chicago. And it was a wonderful experience. Great sunny cool weather. Great small hotel. And wonderful food. However, I have one question for me and my husband. Are we watching too much food network this summer? We have been watching Food Network Challenge, Good Eats with Alton Brown, and a few other show. In fact, we made reservations at one restaurant "David Burke's Primehouse:", because it's pastry chef was on Food Network's Chocolate Challenge. And we went to another res taurant called "James on Halsted" before we went to a Blue Man Show. It was wonderful and the first thing both of us thought as we looked at our main dish was "great presentation."
Picture of my husband Steve, science teacher at Adele C. Young Intermediate, with Blue man. I could go on and on about my wonderful meal at the James and at David Burke's. In fact, I will go on about David Burke's. We had a sunday evening dinner special for two. It started with Yorkshire Pudding, appetizers of scallops and dumplings, a caesar salad made at our table, prime rib with mash potatoes, white macaroni and cheese, asparagus and tempura green beans. It ended with a red velvet cake baked in a tin, vanilla ice cream, two cookies, two small shakes, and three candies. In fact, the bring out the beaters from the red velvet cake as you wait for it to be cooked so you can lick them. A wonderful ex perience.
Now to make this Library related check out some of these cookbooks by Food Network chefs available at Brigham City Library:"
Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.
Beloved Food Network personality, restaurateur, and author Paula Deen loves a party, and in her latest book, Paula Deen Celebrates!, Paula shares with fans old and new how she celebrates a year's worth of holidays and special occasions. Now anyone can share in the down-home celebrations Paula, her husband, Michael, their kids, and extended family enjoy at their beautiful home in Savannah, Georgia.
What better way to start off the New Year than with a Ne
w Year's Eve Brunch with friends — at midnight! This colorful celebration includes Crab and
Spinach Casserole and Baked Tomatoes, and finishes with a quintessentially southern Hummingbird Cake and Irish Coffee. Welcome St. Patrick's Day, Savannah style, with Lamb Stew and Green Grits Pie. The centerpiece of an Easter dinner is a Peanut Butter-Glazed Ham, accompanied by Spinach-Swiss Casserole, Squash Boats, and flaky Butterhorns, with a bonus recipe for Ham Salad that makes eating leftovers a treat. Looking for a reason to party, south-of-the-border style? Try Paula's Cinco de Mayo Fiesta menu, with Macho Nachos and a cool and creamy Margarita Mousse. Paula honors the memory of her mother, and all the other women who have blessed her life, with a Mother's Day Tea of dainty sandwiches and irresistible cookies served on her best china, and fathers get their due with a Father's Day Boating Picnic. The Fourth of July is the perfect occasion for an Ou
tdoor Grill Party and Low-Country Boil, and if what you want is a quiet evening at home, pop a movie in the DVD player and chow down on your choice of Paula's savory and sweet pizzas. Gather the family to watch some football and savor Jamie's Cheeseburger Pies, and give familyand friends the gift of a sweet treat at the holidays with Paula's Icebox Fruitcake or Peppermint Bark. Her Christmas feast starts with Cranberry Holiday Brie and stars an impressive Standing Rib Roast, with Twice-Baked Potato Casserole. The show-stopping dessert is Paula's butter-laden Coconut Pound Cake glazed
with coconut syrup and covered with icing and toasted coconut!