The US artist creates meticulous designs out of kitchen favourites. Take a look at her Instagram work.Kristen Meyer’s Amazing Geometric Food Art
The US artist creates meticulous designs out of kitchen favourites. Take a look at her Instagram work.The US artist creates meticulous designs out of kitchen favourites. Take a look at her Instagram work.How To Master Scalloped Potatoes Once and For All
These easy tips and tricks will help you make the ultimate scalloped potatoes, the perfect elegant side dish to any holiday meal.Domaine de la Romanée-Conti 1945 Auctioned for Record-Shattering Price (Wine Spectator)
Rob Rosania, a New York real-estate developer and noted wine collector, raised his paddle and left it there. “150, 160, 170, 180, 200,” auctioneer Jamie Ritchie rattled off in rapid fire, as if he was counting. Those numbers were actually thousands of dollars, salvos in a bidding war between Rosania and an unidentified online bidder at Sothebys’ auction of wines from Burgundy legend Robert Drouhin’s personal cellar on Oct. 13. The prize at stake was a bottle of Domaine de la Romanée-Conti Romanée-Conti 1945.
At $558,000 (including the buyer’s premium and taxes), Rosania conceded. But he purchased the next lot, the second 750ml bottle of Romanée-Conti 1945 in the auction, for $496,000. The two lots both shattered the previous auction record for a single bottle, a jeroboam of Mouton-Rothschild 1945 that sold for $310,700 in 2007.
“That’s why I was here,” Rosania told Wine Spectator after the session. “I thought it would go for $250,000 to $400,000.”
Rosania also snagged the next lot, one bottle of Romanée-Conti 1943, for $68,200, including fees. The ’45s were more hotly contested for several reasons: Decimated by frost and hail, the 1945 growing season was hot overall, producing just 600 bottles of concentrated and long-lived wines. And Romanée-Conti’s vines had been planted prior to the devastation of Burgundy’s vines from phylloxera. The vines, still on their own roots, were pulled out after the 1945 harvest.
Most important, the two bottles came from Drouhin’s personal collection. His family company Maison Joseph Drouhin distributed the wines of DRC from 1928 until 1964. The provenance was impeccable.
In a little more than two hours, Ritchie, worldwide head of Sotheby’s Wine knocked down $7.3 million in rare Burgundy. More than 90 percent of the sale was rare bottles of DRC, vintages 1937 to 1964, from the Drouhin cellar. Many lots sold at three to four times the high estimate, with several going for seven, eight, even 10 times the catalog price. Bidding was competitive, mostly by telephone and online clients.
Robert Drouhin was impressed with the sale. “The estimate of many wines seemed low to me, knowing their quality and scarcity, whatever the motivation of the wine lovers or collectors,” he said. “But I was amazed.”
“My first thought was for my father, Maurice Drouhin, who oriented Joseph Drouhin to the upper level of quality and created links with the Domaine de la Romanée-Conti,” he added. “My second thought was for Burgundy in general, my family and Joseph Drouhin, the prestige which they will gain from it.”
Nonetheless, he cautioned against the feverish demand for Burgundy. “For its first and grands crus, Burgundy is in a luxury world. Let us hope it will not disturb the mentality. Burgundy estates should not be a field for investments. I wish our terroir remains in the hands of families. Personally I have already ensured the transmission to my grandchildren and hopefully the family ethic.”
This sale follows a record-breaking June auction in Geneva of the remaining bottles of Henri Jayer’s personal cellar. Both offered impeccable provenance, giving collectors around the globe the opportunity to bid on extremely rare, pristine bottles. Burgundy remains the king of wine auctions.
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Scalloped Potatoes
A lovely recipe for scalloped potatoes, an elegant side dish of creamy potatoes perfect for any holiday meal.Watch Bourdain, Ripert and Friends visit The French Laundry
Watch a fresh faced and excited Anthony Bourdain take three of his food loving friends for an unforgettable meal at Thomas Keller’s French Laundry restaurant.Egg Plant Sauce (Garden Egg Sauce). My pot of deliciousness
Growing up Nigerian, we ate a lot of home grown vegetables. We had our own garden of fresh fruits, vegetables, yam and herbs. On the weekends, mommy made anything from bean fritters to yam and eggs or yam and vegetables. My favorite weekend breakfast was yam and egg plant sauce. Although eating egg plants did take some getting used to, I fell in love with it. It was usually fried in oil, seasoned lightly, cooked slowly and loaded with mackerel.
I have tried egg plants a lot of ways, but this recipe right here is my absolute favorite.
Eating egg plant sauce is a great way to get your healthy vegetables in; especially if you’re one of the fit fam folks who do meatless Mondays.
One reason I love this recipe is because apart from it being easy, it had a certain sweetness. I have tried some egg plants that were bitter to taste after cooking. But I found the hack and it’s boiling the egg plants until a little soft and peeling off the skin.
In finding a pocket of time, I made some egg plant sauce and viola! Yam and fried plantain toh bad!
My sauce had a lot of seeds because of the breed of egg plants I used, but regardless of the seeds, the sauce was delicious. It was a pot of sauce not to be forgotten.
For a foot note, how your egg plant sauce turns out depends on what breed of egg plants used and how you cook it.
Another reason to love this sauce is the umami; and that is the addition of locust beans. Thank you Funmi 
I used Thai egg plants which are the same shape as the image below, but green in color.
You may use the purple egg plants, but those are kind of naturally sweeter so they don’t require any form of peeling.
Another good thing I like about this sauce is the fact that it feels like a tight hug, strong enough to hold you and keep you warm throughout the cooler months.
If I were you, I’d start cooking
Egg Plant Sauce (Garden Egg Sauce)
Prep time
Cook time
Total time
Author: Nma
Serves: 8
Ingredients
- 8-10 egg plants
- 2 large sized bell peppers
- 1 medium sized onion
- 2 habanero peppers
- 1tbsp locust beans(optional)
- 1tbsp crayfish powder
- ½ cup shrimp
- ½ cup dry prawns(optional)(soak in warm water to soften)
- ½ cup oil (palm oil or vegetable oil)
- bouillon(optional)
- salt
Instructions
- wash the egg plants, cut of the stalks and steam until soft. let cool a little; then peel off the skin. It should be easy to peel off. Smash lightly with a fork.
- In a food processor, finely chop the bell peppers, onions and habanero peppers (add the egg plants if you want. I did).
- heat up your oil, add your locust beans if using. Then add the chopped peppers, onions and habaneros. fry lightly; then add the egg plants and let it cook until the oil has risen to the top and the sauce almost looks grainy like when you make sauce for jollof rice. Add your other ingredients, dried prawns and fresh shrimp. and cook for another five minutes. Set aside and enjoy with yam, rice or even bread.
5 Michelin-Starred Chefs Show You How to Slow-Cook Anything
Watch Michelin-starred chefs as Ramsey, Boulud and Blanc teach you how to slow-cook anything: fish, lamb, beef, chicken and pork.Instant Pot Swedish Meatballs
Easy peasy Swedish meatballs made in your pressure cooker! The meatballs are so tender and the gravy is so rich and creamy!
I just love love love a good Swedish meatball. Well, come to think of it, I like the bad ones too. I mean, hello, they’re meatballs smothered in a creamy meatball gravy.
There’s no downside here.
But don’t worry. This is a good Swedish meatball. I would never steer you wrong.
And it’s also made in the Instant Pot so there’s another win for you there.
Not to mention, the meatballs are made with a combination of beef and pork, and they come out amazingly tender. They just fall apart in your mouth.
The gravy is also just perfect – so rich, so creamy, and well, not enough to drink from a bowl. But hey, we can’t get them all, can we?
Instant Pot Swedish Meatballs
Easy peasy Swedish meatballs made in your pressure cooker! The meatballs are so tender and the gravy is so rich and creamy!
Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Panko
- 1/3 cup whole milk
- 2 large egg yolks
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
Directions:
- In a large bowl, combine ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
- Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; working in two batches, add meatballs and cook until all sides are browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
- Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.
- Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately with meatballs, garnished with dill and parsley, if desired.
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Mexican Street Corn Bowls
Disclosure: This post is sponsored by Walmart. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!
I have been completely obsessed with these bowls.
It’s hearty, it’s filled with plenty of veggies and produce, and well, hello, we have everyone’s favorite Mexican elote here!
The corn is made irresistibly creamy with mayonnaise, cotija, cilantro, chili powder and zesty lime juice. Yes, yes and yes.
But more importantly, look at all the other fun goodies in here!
Featuring a homemade pico de gallo, romaine lettuce, avocado, more cilantro and more lime wedges, we can easily get all of our fresh produce right at Walmart for these AH-MAZING bowls.
Walmart has locally-grown produce (which varies by location) so be on the lookout for all the farm-to-shelf groceries to pick the freshest, perfectly ripe ingredients.
Because, yes, these Mexican street corn bowls is where it’s at. K, thanks.
Mexican Street Corn Bowls
Mexican elote is served up right in these hearty bowls with whole grains, pico de gallo, black beans, avocado and so much more!
Ingredients:
- 1 cup brown rice
- 4 cups chopped romaine lettuce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 avocado, halved, peeled, seeded and thinly sliced
- 1/2 cup fresh cilantro leaves
- 1 lime, cut into wedges
For the corn
- 4 ears corn, shucked and rinsed
- 2 tablespoons unsalted butter
- 1 jalapeño, seeded and diced
- 2 cloves garlic, minced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons cilantro
- 1/2 teaspoon chili powder
- Juice of 1 lime
For the pico de gallo
- 2 cups grape tomatoes, halved
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 1 clove garlic, pressed
- Juice of 1 lime
- Kosher salt, to taste
Directions:
- Preheat grill to medium high heat.
- Add corn to grill and cook, turning occasionally, until cooked through and charred, about 10-12 minutes; let cool before cutting the corn kernels off the cobs.
- Melt butter in a large skillet over medium high heat. Add corn, jalapeño, and garlic. Cook, stirring occasionally, until corn is heated through and jalapeno is tender, about 3-5 minutes. Stir in mayonnaise, cotija, cilantro, chili powder and lime juice; set aside.
- To make the pico de gallo, combine tomatoes, red onion, cilantro, garlic, lime juice and salt in a medium bowl; set aside.
- In a large saucepan of 2 cups water, cook rice according to package instructions.
- Divide rice into bowls. Top with corn mixture, pico de gallo, romaine, black beans and avocado.
- Serve immediately, garnished with cilantro and lime, if desired.
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Korean Beef Tacos
Whoa. Guys. These are the most mind-blowing tacos EVER! Filled with everyone’s favorite Korean beef, caramelized kimchi + Sriracha mayo!
I feel like I have been all over the place these last 10 days. I was in Arkansas last weekend, then flew off to Minneapolis for a quick work trip at the General Mills headquarters, then worked at the studio in downtown Los Angeles for two days, and now I’m off to Ecuador tomorrow morning!
I literally have been all over the place. But the only thing keeping me sane right now are these tacos.
These Korean beef tacos that are absolutely to die for.
I don’t know if it’s the Korean beef, the caramelized kimchi or the Sriracha mayo, or the combination of everything neatly tucked in a mini flour tortilla.
It’s just amazing. And I’ve had about 17 of these while packing for my next trip.
Maybe I can pack 3-5 for the flight? The passenger sitting next to me probably won’t mind, right?
Korean Beef Tacos
Whoa. Guys. These are the most mind-blowing tacos EVER! Filled with everyone’s favorite Korean beef, caramelized kimchi + Sriracha mayo!
Ingredients:
For the Korean beef
- 2 tablespoons brown sugar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red-pepper flakes
- Pinch of ground ginger
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces ground beef
For the kimchi
- 2 teaspoons sesame oil
- 1 cup chopped kimchi
- 1 teaspoon sugar
For the Sriracha mayonnaise
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 2 teaspoons freshly squeezed lime juice
For the tacos
- 12 mini flour tortillas
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon sesame seeds
Directions:
- FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
- Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
- FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
- FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
- FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.
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