Flavors in Love

How was your 2011? I feel so blessed to be able to share my year with you.  I did a lot of flirting in 2011… with the places I visited (Capri, St. Barths, St Tropez, Paris, Provence, Miami and more), with the extraordinary people I met, and of course, with the meals I ate and the food I touched, tasted, smelled and cooked. Among the highlights were outrageous cooking parties for extraordinary groups of men and women, teaching a Sensual Cooking Class to a group of beautiful women in lingerie, planning events for several outstanding charities that make a real difference in people’s lives, instructing two 13-year-old-boys on how to properly use a Chef’s knife, partnering with Blend TV to make cooking videos and much more.  It was a creative and successful year.

I look forward to seeing what 2012 has in store for all of us! Here’s a little treat to help you plan your New Years menu. Be sure to watch this video on Amazing Hors d’oeuvres before you do your shopping. A couple of weeks ago, Fabulous at 60 host Andrea Warshaw-Wernick stopped by my home to chat about cocktail parties and fabulous hors d’oeuvres for any season. We had a great time together as you can see!!

Tomorrow night, as I will welcome in 2012, I will have this Holiday Flirtini Cocktail in my hand. It is delicious and festive at any time of year but perfect for New Years Eve.. Cheers!!

Holiday Flirtini:

Serves 6

2 cups Vodka

1 cup Triple Sec

1 cup pomegranate juice

1 cup white cranberry juice

1/2 cup freshly squeezed lime juice

Fresh pomegranate seeds and lime for garnish

Holiday Flirtini

Combine the Vodka, Triple Sec, pomegranate juice, cranberry juice, and lime juice in a pitcher and refrigerate until ready to use. Pour into martini glasses and serve immediately. Garnish each glass with a few pomegranate seeds and a sliver of lime or lime zest.

I have a lot going on in 2012, so let’s keep in touch!! After the Holidays, you’ll need my recipes for a Healthy New Year class on Jan 17th and 18th. . As always, my upcoming cooking classes are posted on my website, Pamela Morgan’s Flavors.

Join my Facebook Page Flavors in Love, and follow me on Twitter @pamflavors.

Wishing you health, happiness, and deliciousness  in 2012!

Flavorfully Yours,

Pamela

Every year I try to add something new to my Thanksgiving Menu, while staying true to old favorites. This twist on a classic cranberry sauce really takes it up a notch…tart juicy cranberries combined with the sweet crunch of walnuts and the acidity of fresh oranges will make a flavorful and colorful addition to your Thanksgiving buffet.

CRANBERRY SAUCE WITH CANDIED WALNUTS

Serves 6

1 cup walnuts

1/3 cup maple syrup

2 pounds fresh cranberries, washed and dried

2 cups sugar

2 tablespoons water

2 cinnamon sticks

½ teaspoon freshly grated nutmeg

2 oranges, zested and juiced

Preheat a large skillet over medium heat. Toss walnuts with the maple syrup in a bowl. Cook walnuts on top of stove for about 3 minutes until hot and bubbling. Continue cooking until most of the maple syrup is absorbed (be careful they will burn quickly if left unattended). Cool completely, then break up larger clumps.

In a medium pan, combine the cranberries, water, and sugar. Bring to a boil over medium heat. Reduce to a simmer and add the cinnamon sticks and nutmeg. Stir to blend and simmer rapidly for an additional 12 minutes. Some of the cranberries will start to burst when done. Add the orange juice and zest. Stir and set aside to cool, then add walnuts. Serve warm or at room temperature.

You can learn to make this, and other Thanksgiving classics, as we Flirt with Flavors at my Thanksgiving Cooking Class on November 16th. Soup, sides, turkey, gravy… I’ll show you how to do it all!! Click HERE to register.

I have just returned from another magnificent visit to Provence, France (stay tuned for my travel blog…coming soon!). I remembered when I arrived that one of my favorite things about being in Provence is the smell..fresh herbs like rosemary, lavender, and thyme, growing wild on every bush. It inspired me to come home and make this flavorful grilled steak recipe from my cookbook…similar to a steak au poivre, but perked up with a Provencal influence.
It is easy to make and wonderfully satisfying to eat! And leftover steak (which is doubtful!) makes a great sandwich or salad the next day…
 

In a field of lavender, Provence

GRILLED STEAKS WITH PEPPERY LEMON-HERB MARINADE

Serves 6-8

Ingredients: 
4 boneless sirloin or rib eye steaks (about 1 1/2 inches thick) 
1/2 cup plus 3 tablespoons fresh lemon juice 
2 tablespoons olive oil
2 tablespoons rosemary, finely chopped
2 tablespoons thyme, finely chopped 
6 teaspoons whole black peppercorns 
1 tablespoon lemon zest
Salt

Lay the steaks in a large, shallow dish just large enough to hold them comfortably. Pour 1/2 cup of the lemon juice over them. In a food processor, combine the remaining 3 tablespoons lemon juice, olive oil, herbs, peppercorns, lemon zest, and 1 teaspoon salt, and process until a paste forms (bits of peppercorn should remain visible). Spread the paste over the steaks, cover them, and marinate for 2 hours or up to 12 hours. (If you marinate for longer than 2 hours, put steaks in the fridge). Return steaks to room temperature before grilling.

Prepare a grill or grill pan over medium-high heat. Remove steaks from marinade and grill, turning once, about 12 minutes total, or until done to your liking.

Transfer steaks to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices. Season lightly with salt. Serve warm.

Hope you all have a wonderful and delicious end to Summer, and join me in welcoming Fall with open arms..

Flavorfully Yours,

Pamela

On Valentine’s Day, restaurants are crowded and often noisy, negating the warmth and intimacy we would like to experience.  I think the most romantic thing you can do is stay home and cook together! I love setting a romantic table with candlelight, playing my favorite Brazilian CD, and drinking an outrageous bottle of wine or sexy cocktail. My suggestion for a fabulous Valentine’s Day meal is a Provencal rack of lamb, potato gratin, roasted asparagus with Parmigiano, and for dessert I love this Bittersweet Chocolate Pot de Creme…. If you want to learn the rest of these dishes, come to one of my Flirting with Flavors cooking classes.

They say chocolate contains the same pleasure producing chemicals that are released when we fall in love. We know that dark chocolate makes us feel good, but it’s also an antioxidant that’s good for our hearts.  And Valentine’s Day is all about opening our hearts, right? Plus,  this combination of chili and chocolate will make you tingle, and this is one of the easiest desserts you will ever make!  Feed this to your sweetheart and watch the glow!

Bittersweet Chocolate Pots de Creme

Serves 6

** Make the night before you plan to serve so it has time to set.

8 ounces bittersweet chocolate, finely chopped

2 egg yolks

¼ cup sugar

2 tablespoons Grand Marnier or vanilla extract

¼ teaspoon cayenne chili powder (more or less, depending on your taste)

Pinch of salt

1 cup milk

½ cup heavy cream

Put the chocolate, egg yolks, sugar, liquor or vanilla extract, chili and salt in a blender. Pour the milk and cream into a saucepan and set over high heat. As soon as the milk and cream have come to scald*, pour the hot liquid into the blender and puree on high for 2 minutes. Pour the custard into 6 small ramekins and chill for at least 4 hours before serving.  I used heart shaped ramekins for this available at Sur La Table Top with whip cream just before serving.

*To scald means to bring the milk just up to under a boil so you get a skin on top.

Looking for the perfect Valentine’s Day gift?  How about a gift certificate to Flirting with Flavors  Cooking School? Your sweetheart will be thanking you by cooking delicious meals all year!

We’ve made it easy for you.  Just click on the link to purchase.

Do you have a secret desire to cook for family and friends….but you’re too scared??? Here is the perfect recipe to have you cooking with confidence. This Brunch dish can be made ahead of time and then served warm when guests arrive. It is a simple and elegant Asparagus and Mushroom Frittata, and anyone can make it. It easily serves 10 guests or more depending on how you slice it, and you can use just about any vegetable, cheese or herb. It’s a great way to clean out the fridge!!

I made this for a recent family brunch. You will love it and so will your guests. And you’ll love yourself even more for making the effort.

We will be making this dish and so much more for a special hands-on brunch class that I am teaching on Sunday, Jan 30th. Click here to register and soon you’ll be Flirting with Flavors!

Brunch for the Family

ASPARAGUS AND MUSHROOM FRITTATA

Serves 10

5 tablespoons unsalted butter

1 tablespoon olive oil

2 bunches asparagus, cut into bite-sized pieces, bottom 2 inches discarded.

2 bunches scallions, chopped, ends discarded.

1 pint cremini mushrooms, sliced, stems discarded

Salt and freshly ground black pepper

1 baguette, thinly sliced horizontally

A dozen large eggs

1 quart of heavy cream

1 bunch of chives, chopped

8 oz grated cheddar cheese

8 oz grated gruyere cheese

Preheat oven to 350 degrees.

Heat a large skillet, and then add 2 tablespoons butter and 1 tablespoon olive oil. Sauté the asparagus, mushrooms, and scallions about 7 minutes, or until nicely caramelized. Don’t overcrowd the pan—if necessary, sauté vegetables in 2 batches. Season with salt and freshly ground black pepper.

In a large bowl, whisk the eggs with the heavy cream. Add the chopped chives to the bowl. Season well with salt and pepper.

Grease a 3-quart casserole dish with butter on all sides. Line the bottom of the dish with one layer of sliced bread. Top with a generous sprinkling of some cheddar and gruyere. Then add half of the vegetables. Repeat with another layer of bread, cheese and vegetables. Then pour the egg mixture over top of this. Add a few dots of butter scattered over the top of the dish.

Place in the oven to bake for about an hour, or until a knife inserted in the center comes out clean and frittata is puffed and lightly golden on top

Frittata by the Slice

Airport at St. Barts

I have been to St. Barts over 25 times and I never tire of this magical little island. I fantasize about my trip weeks before I go.  I have to admit that getting to St. Barts is an adventure that’s not always pleasant. That small plane from St. Maarten is only a 10 minute ride but often harrowing. Sometimes the winds are high and I am holding my breath until we fly over the mountain and land at the tiny airport and hear the first “Bonjour” at customs. Then we rent a car at Gumbs, say hello to Odile our lovely rental agent, and  make our way to the Hotel Isle de France.

I have traveled to many other Caribbean islands, but everything that St. Barts has to offer resonates with me….its turquoise waters, pristine beaches, chic restaurants, charming hotels, open and kind-hearted residents, unique shops, and perfect weather..it’s truly paradise.  And in the evening when the sun is setting after a relaxing day, the sound of the tree frogs is mesmerizing.  I know they are singing to me.

My guy Michael and I began traveling to St. Barts in 1999. We rented a villa that first year, then we discovered the Hotel Isle de France, and we have stayed there ever since. In fact, we bought one of their time shares. I adore this hotel… right on Flamand Beach. Everything about it is simplicity… but in that very stylish French manner…like the yummiest bed sheets, towels, and robes, and beautiful music playing when you walk in the door. Everyone there is like family now

I love my daiquiri!

La Flamand Beach

We go back to many of the same restaurants over and over, and there are always a few new ones;

Salad at the Isle de France

If you find yourself on the beach at the Isle de France,  have a dacquiri and lunch at La Casa de l’Isle. The menu is a lovely mix of salads and grilled foods with an Asian twist. Something for everyone. And of course, we have to have a bottle of Domaine Ott. The food is fresh and the view can’t get much better. The people watching is always good!!! It’s relaxed and perfect. The store in the hotel is fabulous.  Caroline runs it and she has a fashion show every year. The hotel invites everyone to watch the show and have free cocktails. Fun!

Maya’s is one of the Island’s most popular restaurants. Randy is always the welcoming host and his wife Maya is the chef. The food is simple French with a bit of Island flair. I always run into people I know. We had a local fish and a lovely Bresse chicken and vegetables the night we were there.

Bresse Chicken at Maya's

And then there’s the shopping. Of course there’s Hermes and Dior which are lovely, but also St. Barts has the most unique small stores like Poupette St-Barth and Laurent Effel. Gustavia is the capital of St. Barts and I love shopping there for the perfect new beach cover-up or sandals, or that great little dress. When we go into Gustavia, we eat lunch at The Creperie right in town and the food is sensational. Typical French, good fresh salads and of course a myriad of crepes, savory and sweet. I loved my banana, nutella and chocolate crepe…Mmmmm. Tres Bonne.

Nutella, Chocolate, and Banana Crepe

We had dinner at the fairly new L’Isola Italian Restaurant. Their food is top notch. Pasta was cooked perfectly. The restaurant was full and had a great buzz.

Wild Mushroom Salad at l'Isola

The best lunch on the Island was at the Eden Rock Hotel. My salad and veggies were outstanding. The view…with the planes flying in…was perfection!

Veggie Salad at Eden Rock

We often spend Thanksgiving in St Barts and I have had many a delicious Thanksgiving meal at Maya’s.  This year, my dear friend Henry Lambert and his girlfriend Heather invited us to their sensational home overlooking the port of Gustavia. He cooked a traditional feast complete with a tender turkey, cranberry sauce, the best gravy, sausage stuffing, sweet potato pie, and excellent conversation.

Henry carving the turkey

Thanksgiving feast at Henry's

Dinner at Le Ti St Barts is a must for fun and buzz. Carole, the owner, used to own La Plage with her husband Thierry. They are now divorced and he runs La Plage, she Le Ti. They have a fashion show every night. The models are gorgeous and everyone dances on the tables! It’s exactly the kind of scene you would expect on a French Caribbean Island. I could dance until dawn and have many times.

Grilled Lobster Lunch at La Plage

Fun at Le Ti

Cooking Thanksgiving dinner can be intimidating even for seasoned cooks. With this in mind, I created a Thanksgiving 101 class which I taught a few days ago to 6 phenomenal women…

For those of you who were not able to make it to my class, do not despair!! I have created the next best thing..The Guide to Your Perfect Thanksgiving Dinner. In it you will find every recipe you need to impress your loved ones with an unforgettable Thanksgiving meal, plus step-by-step tips and tricks, and a to-do list to help you prepare for the big day. All this for only $49!!! Click on the BUY NOW button at the bottom of the page to order your guide!!

Just click the Buy Now button below and take the first step towards your best Thanksgiving meal ever!!

Do you ever eat at a restaurant and love a dish so much that you want to recreate it at home? This is one of the reasons I started cooking. When I first came to New York City in my early 20′s from Texas, everything I tasted was new. I started experimenting and trying dishes that I ate in restaurants. I still do the same thing today.

On vacation in Provence this summer, we ate at a great little neighborhood place called Le Bistro des Alpilles in Saint-Remy. One of the meals I had there was a simple little dish of sauteed langoustines with a puree of fennel and potato. It was so clean and precise. I vowed to make it myself when I got home….

BISTROT DES ALPILLES VERSION......

So I did!

MY VERSION.......

Fennel-Potato Puree: Serves 2
1 fennel bulb

2 small Yukon gold potatoes

1 cup heavy cream

4 tablespoons butter

1 cup chicken or vegetable stock

1 tablespoon salt

Peel the potatoes and roughly chop the fennel, removing the hard core in the center. In a saucepan over medium heat, combine the potatoes and fennel with the rest of the ingredients. Simmer uncovered for 45 minutes.

In a food processor, puree the mixture. Taste and adjust seasoning as needed.

Sauteed Shrimp with Pernod: Serves 2

(Pernod is the name brand of a type of French alcohol called Pastis. It has a licorice flavor and is great to cook with)

Clean a pound of jumbo shrimp and season it with a little sea salt and freshly ground black pepper.

Heat a skillet over medium heat with 1 tablespoon of olive oil and 1 tablespoon of butter.

Add the shrimp to the pan with a generous sprinkling of fresh thyme. Saute just until the shrimp is opaque and pink on one side, about 2 minutes. Flip the shrimp over and add a splash of Pernod to the pan (about 1/4 cup). Continue cooking 2-3 minutes. Serve immediately with the fennel-potato puree.

Everything about Capri is sensuality magnified….from its clear, turquoise waters to its winding streets filled with bougainvillea…to the warmth of the Caprese people…to the fresh, simple tastes of the Italian cuisine..What an enchanting island and the perfect ending to a sublime trip.

We have been to the Amalfi coast before, but staying overnight in Capri is an entirely new experience. I can now understand the magic of this little island.

We stayed at the charming Scalinatella Hotel, which has the same owners as the larger
Quisisana, but a much more boutique-y feel. We immediately ran into someone from New York as soon as we checked in and he advised us to have lunch by the pool…a flawless meal and probably the best lunch on the Island. We had a spaghetti alle vongole, and even though we’ve had this dish a million times in the U.S., it just doesn’t compare to having it in its native land. I will re-create the dish soon and share it with you. They were kind enough to give me the recipe.

Our room was delightful, with a great view of the sea. How do I even find the words to explain the radiance of the sun setting over the island while the birds are singing and the moon is rising in the background. It is a lovers paradise. There’s nothing about it that’s not perfection.

Lo Scoglio was our favorite restaurant on the coast. The best way to go is by boat and you can even jump in for a quick swim on the way…

Lo Scoglio

We got to meet the family that owns this charming restaurant. Antonia is the daughter and she is so proud of their new and improved kitchen..she and her father showed us around and she translated for him. There is a family farm that provides them with all of their produce and meat…and of course their fish comes from local waters and absolutely everything is homemade. It is such a traditional family-run restaurant…after lunch we saw “nonna” (grandma) in the back scrutinizing the bills..

They served us a simple arugula salad…with tomatoes that were sugary sweet…and it was drizzled with balsamic vinegar and extra virgin olive oil from their own olive trees.

Then M. had the larger tomatoes, sliced and served with the freshest mozzarella and basil.

After the tomatoes we had a cooked vegetable dish comprised of six different vegetables from their farm…which was an entire meal in itself…but of course we had to leave room for pasta.  I had the special house pasta with zucchini and M. had spaghetti with seafood….while we listened to the sweet sounds of children splashing in the crystal waters below us.

Spaghetti with seafood

For dinner we went to the celeb hangout Villa Verde and had brick oven pizza…

Three days in Capri was just too short….and we loved it so much that we already booked our vacation for next year.

Here’s a question…when you have a euphoric travel experience and dream about it for many years, then return to experience it again, does it ever exceed your expectations? I have only been to Barcelona once and ever since I have been dreaming about going back to this dynamic city by the sea. It’s been nine years and the Spanish food culture has gone through a revolution. It is the go-to place for every Chef and foodie looking for new adventures. My good friend, Gerry Dawes, is an expert on Spanish food, wine, and culture, and he helped me design my trip. I had so many new places to check out, and some of the old favorites to visit again.

My partner M. drove like a crazy-mad-hungry-foodie from Provence to Barcelona to make our 3 o’clock lunch reservation at Can Majo...although we did make a stop along the way and I must say the rest stops in Europe, and especially in France, are a revelation compared to our side-of-the-road fast food joints! Our mouths were watering for paella during the whole drive. It was exactly as we remembered. The food is simple but the fresh ingredients turn it into magic, and certainly the atmosphere helps, sitting right on Barcelona’s busiest beach watching the bathing suits go by.

We had grilled langoustines and fried calamari and a very chilled bottle of Spanish white. Happiness. Then we followed this with a seafood paella that was sublime.

Seafood Paella

We were so full that we decided not to eat dinner that night... .We went to see a movie instead, and then stopped by the Hotel Arts for a drink and a stroll around the Casino.

Hotel Arts

The next day, we hit the streets and stopped by the Boqueria market.

Boqueria Market

Monday was not the best day to be at the Boqueria because about half of it was closed…so, we looked around a bit and returned the next day when everything was in full swing. Just take a look at these photos and you can see why I felt like a kid in a candy store.

Psychedelic Candy

Hams and More!

Exquisite Fruits

Dinner that night was at Restaurant Moo in the Hotel Omm, with Chef Felip Llufriu at the helm.

The first course was Chef Llufriu’s signature dish, which he learned directly from Spanish Chef extraordinaire, Ferran Adria. It was called The Golden Egg… the buttery soft egg yolk encased by a crackling sweet lacquered shell, which is really caramel, dusted in gold leaf…surrounded by crispy salty corn. The mouth-feel was astonishing.

The Golden Egg

Chef Llufriu really is a genius….the way he mixes the different tastes and textures…salty, crunchy, sweet, smooth, all in one bite. He utilizes all of the indigenous ingredients of his country and it was such an innovative meal…

Spider Crab Ravioli w/ peas and orange

Caramelized Apple Dessert

This was Michelin star dining. Expensive but worth every penny. The atmosphere was chic, the service was impeccable.

The proprietor of Can Majo recommended that we try Bar Mut the following night, a bustling tapas bar with an impressive wine list, and then head to Muttis, the exclusive private club upstairs. We were not disappointed! In my limited tapas bar experience this was truly the highlight. I could eat like this every day! The pictures will tell it all…

Grilled Langoustine

What a pro!!

The most tender octopus

Egg yolk, potatoes, and shrimp

Adios Barcelona…on to Capri…..I hope you all join me on the final leg of my journey.

For help planning your Spanish vacation, please visit GerryDawesSpain.com!