Serve Up the South

Comfort food calls for something fried – enough said

______pickelsblog

Photos by Dan Whalen

On our menu this week: Southern food. First course: fried pickles. From foodie Dan Whalen‘s blog, The Food in my Beard (it’s one of our faves), this bite-sized appetizer is equal parts crunch and flavor.

Kick it up a notch by making your own tart pickles soaked in apple cidar vinegar. Then finish with a spicy horseradish aioli. Just one bite. Mood = instantly improved. There’s a reason it’s called “comfort food,” after all.

Our Sunday Supper: Serve Up the South Boutique opens Sunday, July 28, at 11AM ET.

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July 28, 2013

Hold the Turf: Lobster Rolls & Clam Chowder

Cool down with a light and refreshing seafood supper

BLG-SundaySupperSoupSandwich

Photos by Gina Homolka

A summer without seafood is no summer at all. This week, we turn to Skinnytaste, our go-to blogger for light, calorie-cutting cuisine, for mayo-free (if desired) lobster rolls and creamy clam chowder.

Gina Homolka, founder of Skinnytaste, suggests “mayo haters” supplement with Greek yogurt and toss lobster with celery, shallots, chives, and lemon zest. Our mouths are watering already. For the chowder? Use regular milk instead of cream, and blend the soup for added thickness.

Whether served indoors or out, this duo makes for an authentically delicious summertime meal. So set up that Facebook invite – you’re about to impress the pants off your foodie friends.

Our Sunday Supper: Salads, Soups, & Sandwiches Boutique opens Sunday, July 21, at 11AM ET.

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July 21, 2013

Sunday Supper, Pro-Chef Style

Grill up summer-fresh scallops (with Chef Sam Talbot's help)
 
It’s not every day a celebrated professional chef not only shares, but demonstrates how to cook one of his favorite summer dishes. But today is that day. Here, Chef Sam Talbot lets us in on his recipe for Grilled Scallops with Summer Kale Chimichurri. And we’re positive you’ll love it – Chef Talbot was voted a Top Chef fan favorite, after all.

Check out this video for a dish-prep how-to (starring Chef Talbot, of course).

Now that you know how to prepare it, click on the recipe cards below – they’re both downloadable and printable – to bring your own summer feast to life.

Grilled Scallops

SamTalbotBLOG_Pasta

 

Our Sunday Supper: Hosted by Chef Sam Talbot Boutique opens Sunday, July 14, at 11AM ET.

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Continue reading “Sunday Supper, Pro-Chef Style” »


July 14, 2013

Eat Your Vegetables

Love and Lemons makes it easy

 
Mom always said… you know how it goes. But vegetables aren’t just healthy – when done right, they’ll steal the dinnertime spotlight.

Sunday Supper

Photos by Jeanine Donofrio

Jeanine and Jack of the ever-lovely food blog Love and Lemons (remember their Spring Kale Panzanella and Tahini Zucchini Noodles?) know what we’re talking about. Check out two veggie-friendly recipes: Couscous Stuffed Red Peppers and Mexican Street Corn Salad. Both are beautiful on the plate and deliciously summer-light, so we’re confident Mom will approve.

Our Sunday Supper: Eat Your Veggies Boutique opens Sunday, July 7, at 11AM ET.

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July 7, 2013

As American as Blueberry Pie

The quintessential summer dessert, as told by Annie Dean

 
Get excited. None other than Annie Dean, blogger and food extraordinaire, let us in on her quintessential summer dessert (and how you – yes you – can make it at home) just in time for the Fourth of July spread:

Summer is the season, unquestionably, to bake pies. Growing up, my mom used to bake us all sorts of pies. Blueberry. Peach. Strawberry Rhubarb. We’d never eat them hot, though. After they came out of the oven, we’d let them cool off by an open window in the kitchen and then pop them in the fridge overnight. By breakfast we’d be ready for a slice: the perfect relief from the morning heat. For her pie recipes, my mom has always relied on McCall’s Superb Dessert Cookbook by Mary Eckley, the then-food editor of McCall’s magazine. And for good reason: Mary Eckley was my mom’s godmother. Try this blueberry pie. You’ll forget winter even exists.

Blueberry Pie

McCall’s Blueberry Pie

Filling

  • 2 pints of blueberries, rinsed, patted dry and picked through to remove obvious stems
  • 1 cup sugar
  • 1/4 cup flour
  • dash of salt

 
Crust

  • 2 cups all-purpose flour (sifted before measuring)
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 4 to 5 tablespoons ice water

 

To make filling:
Place blueberries in a bowl and add 1 cup sugar mixed with 1/4 cup flour and a dash of salt. Toss until thoroughly coated.

To make crust:
Sift flour with salt into medium bowl. With pastry blender or two knives, using a short, cutting motion, cut in shortening until mixture resembles coarse cornmeal. Quickly sprinkle ice water, one tablespoon at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl (pastry should be just moist enough to hold together, not sticky). Shape the pastry into a ball and wrap in wax paper until ready to use. When ready, divide in half and flatten each half with palm of hand.

Roll out each half into a 12-inch circle, rolling with light strokes from center to edge. As you roll, alternate directions. Fold bottom pastry in half and carefully place in a buttered pie dish, taking care to ensure that fold is in the center of the pie dish. Unfold and fit carefully into pie plate, leaving some pastry overhanging on the sides. Cut top pastry into 12 1-inch slices.

Once the bottom crust of the pie has been added to the pie dish, add your filling and make your lattice-top crust. Crimp the edges with a fork and pop in the oven at 425°F for 45 minutes or until the top is golden brown and filling is fizzling out of the top crust.

Expert tip:
Protect your crusts with a makeshift crust protector. Cut a circle of aluminum foil larger than the circumference of the pie. Cut out a large hole from the center of the foil, just an inch or so smaller than the circumference of your pie. When placed over the pie, the foil will fit just over the crimped edges of the crust. After 20 minutes of baking, add the crust protector to prevent the edges of your crust from over-browning.

Our Sunday Supper: The All-American Feast Boutique opens Sunday, June 30, at 11AM ET.

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June 30, 2013

Supper From the Sea

Meet your two seafood go-tos for the season

Serve Up the SeaPhotos by Dan Whalen

Sailing. Beaching. Nautical stripes. Summer and the sea go hand in hand – making seafood a no-brainer come dinnertime (all season).

Dan Whalen knows what we’re talking about. His blog, The Food in my Beard, features two original recipes in particular that we’re especially obsessed with (pictured above, from left to right): Seafood Fra Diavolo with Linguine and Summer Celsius Mussels.

Not only are both summer on a plate, but they’re super easy to make, too. The Fra Diavolo calls for oh-so-glorious sriracha for a little kick, and the mussels are simmered in beer (note: Baxter Brewing Company‘s “Summer Celsius” brew has since been renamed to “Summer Swelter“). Served together or on separate nights, each dish has the makings of ideal beach day closer. Grab the recipes on Dan’s blog now – and get cooking.

Our Sunday Supper: Seafood Night Boutique opens Sunday, June 23, at 11AM ET.

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June 23, 2013

Fire Up the Grill

Throw the cookout crowd a (delicious) curveball

 

Fire Up the Grill

Photo by Emily Koenigsberg

Smell that? Yep – that’s grilling season in all its glory, emanating from yards and patios across the country.

When faced with charcoals and a flame, we have to admit – the all-too-predictable burgers-and-hot-dogs route is our MO. Blogger Emily Koenigsberg, however, proves that charbroiled flavors can be taken to epicurean heights. Meet: Thai Chicken Skewers with Peanut Sauce (pictured above).

This recipe is as easy to make as a classic shish kabab. But with an exceptionally delicious marinade (Koenigsberg originally wanted to name the dish “YUM, Make This Right Now”), these are the chicken bites that’ll blow every other cookout go-to out of the proverbial water.

Try these skewers yourself – the recipe (along with countless others) can be found on Emily’s lovely food blog, Emily Bites.

Our Sunday Supper: It’s BBQ Time Boutique opens Sunday, June 16, at 11AM ET.

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June 16, 2013

Summer is the Season To…

Summer is sacred. No question about it. Here, top bloggers, chefs, and more share their must-happen summer tips and traditions.

Summer is the Season To

“Summer is the season to…

…bake pies. Growing up, my mom used to bake us all sorts of pies. Blueberry. Peach. Strawberry Rhubarb. We’d never eat them hot, though. After they came out of the oven, we’d let them cool off by an open window in the kitchen and then pop them in the fridge overnight. By breakfast we’d be ready for a slice: the perfect relief from the morning heat.”
–Annie Dean
Blogger, AnnieDean.com

…camp in the White Mountains and grill over an open fire.”
–Armand Toutaint 
Chef de Cuisine, Turner Fisheries

…sit back and let the ingredients speak for themselves.”
–The Editors at Food52

…drink smoothies for lunch.”
–Tina Haupert
Blogger, Carrots ‘N’ Cake, and freelance writer, Health.com

…mix up a few pitchers of margaritas, then kick back with your guests and have some fun.”
–Camille Styles
Blogger, Camille Styles

…join up with friends and share some light, fresh, and healthy recipes. Grill meat, fish, and vegetables, and round out your meals with beans or pasta salads.”
–Reena Dulfon
Blogger, Set to Turbo, and health/fitness coach

…make an heirloom tomato salad.”
–Adam Roberts
Blogger, The Amateur Gourmet

…drink fruity herbal iced teas.”
–Debbie Hallock
Blogger, Deliciously Inspired

…picnic on the Deschutes River, sipping frosty microbrews from the Bend Ale Trail and stoking the campfire for an evening of s’mores under the stars.”
–Tawna Fenske
Communications Manager, Visit Bend, and author

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June 14, 2013

From Italy, with Love

Summer – meet Italian fare

 

Sunday Supper

Photos by Jennifer Che.

When it comes to summer eats, Italian food – typically associated with heavier meals – is all too often overlooked. Which is crazy, because Italian cuisine is all about light simplicity (with super-fresh ingredients, of course).

Case in point: these two recipes, both the handiwork of talented food blogger Jen (you’ll be obsessed with her site, Tiny Urban Kitchen). The Gnocchi with Summer Roasted Tomatoes takes full advantage of summer’s candy-like tomatoes, and Olive Oil Ice Cream – well, it needs zero justification. Serve them up at next Sunday’s dinner alfrescoThey pair perfectly with a mild breeze.

Our Sunday Supper: Italian Alfresco Boutique opens Sunday, June 2, at 11AM ET.

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June 2, 2013

Take on Tapas

Small, light bites = the ultimate summer fare

 

Take on Tapas

Photos by Gina Homolka.

Alone, a small bite is, well… small. But together, scaled-down portions have a full meal in store. Tapas-style eats are pretty much the quintessential summer fare – light enough for noshing come milder nights on the patio.

In our quest for such seasonal, smaller-scale dishes, we came across Skinnytaste.com –  a one-stop shop for all things low fat (and delicious). Founder Gina Homolka‘s food philosophy? “Eat seasonal, clean, whole foods and maintain good portion control. When you cook your own meals, you know you can feel good about what is going into your body.”

Case in point: her Shrimp Salad on Cucumber Slices and White Bean Crostini recipes. They’re both light, fresh, and super-easy to make, so serve them at every get-together this summer. You’ll be known for them in no time.

Our Sunday Supper: Tapas & Antipasti Boutique opens Sunday, May 26, at 11AM ET.

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May 26, 2013