image and recipe via ZOMBTbakes

Avocado Salmon Rolls Ingredients
Smoked salmon
Avocado
Cream cheese
Fresh dill
Lemon juice
Method
Combine equal parts of the avocado and cream cheese with a splash of lemon juice and dill to taste. Mix until well combined. Spoon onto smoked salmon and gently roll up. Serve immediately. Easy!

Here are some serving dishes that would be perfect for these rolls!

Oval Platter – Frontgate

Colorcode Serving Platter – White

Mikasa 11×8-in. Rectangular Indigo Bloom Serving Platter

Related posts:

1. Smoked Salmon Breakfast
2. Quick Cheese Ball for Surprise Guests
3. Baked Chicken Wings

Here is the recipe and ingredients with suggestions by me!

Ingredients

• 1 kg black mussels, thoroughly scrubbed
• A third of a white wine bottle, or 250ml
• 4 garlic clove, minced
• 2 shallot, minced
• 2 bird’s eye chili (chili padi)
• A bunch of parsley, or 5 stalks
• A knob of butter, or 50g
• A couple drops of olive oil, or 1 tbs
• Sea salt and freshly ground black pepper

Directions

1. Heat up a large non-stick pan on medium heat with olive oil and stir fry minced garlic and shallot (This Kitchen Aid pan is deep, has a lid, and comes in a great red!)
2. Add white wine first then mussels and cover lid for 5 minutes (You’ll need a wine bottle opener like this screwpull one!)
3. Check all mussels are opened, if not continue steaming with lid on for a couple of extra minutes. Discard stubbornly unopened mussels
4. Once ready add butter, chili and parsley
5. Stir fry to coat mussels evenly
6. Add salt and pepper to taste by testing the broth (Love this OXO salt and pepper mill)

Related posts:

1. How to Open a Bottle of Wine the Modern Way
2. Wine Racks for the Wine Aficionado
3. Rabbit Wine Shower Funnel

We had this for dinner last night at RCA, Los Angeles’ popular go-to for Thai food. I haven’t attempted this soup before, but with how much rain is coming down, we might just need to stay home and follow this recipe from blogger Going with my Gut. Find Going with my Gut’s recipe here.

Here are some tools that will be mighty helpful for me for Tom Yum Goong!

OXO Shrimp Cleaner from Sur La Table

Mushroom Slicer by Westmark

This table top bowl heater is similar to how tom yum goong is traditionally served at restaurants. It keeps the soup hot!

Stainless Steel Mongolian Hot Pot

Related posts:

1. Butternut Squash Soup
2. Loaded Baked Potato Soup
3. Split Pea Soup

Find the recipe here.  Some items you may need before you get started:

1. Skillet like this Le Creuset Cast Iron 12-Inch Skillet.

2. Muffin tray like this Faberware Muffin Pan

3. Ice cream scoop like this Crate & Barrel Stainless Steel Ice Cream Scoop

Related posts:

1. Choose iron
2. Home Fries and Eggs with the Lodge Cast Iron Skillet
3. Indian Palak Paneer

How do you make everything so perfect? How easy and delicious does this Chicken Tetrazzini look?

Serves 8

• Coarse salt and ground pepper
• 6 tablespoons butter
• 1 pound white mushrooms, trimmed and sliced inch thick
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 3/4 cup dry white wine
• 3 cups grated Parmesan cheese
• 1/2 teaspoon dried thyme leaves
• 1 pound linguine, broken in half
• 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
• 1 package (10 ounces) frozen peas, thawed and drained

Directions

1. Preheat oven to 400. Bring a large pot of salted water to a boil (Martha Stewart Collection Red Enameled Cast Iron Round Pot, 7 Qt.). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently (OXO® Stainless and Nylon Tongs), until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain (MIU 4-qt. Colander) and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
   To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
   To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

Read more at Marthastewart.com: Chicken Tetrazzini – Martha Stewart Recipes

Related posts:

1. Garlic Chicken Mozzarella Bake
2. Baked Chicken Wings
3. Cashew Chicken

Jaden Hair says, “The secret ingredient to the absolute best Broccoli Beef is Chinese black vinegar, which adds a mellow sweet tang. If you don’t have Chinese black vinegar, substitute it with a good, dark balsamic vinegar. Speaking of sauce, there’s nothing I detest more than goopy brown sauce that normally drags this dish down at most Chinese restaurants.I want my broccoli to be tender-crisp and taste like broccoli, not like cornstarchy brown goop. The secret is to cook the broccoli separate and to use minimal amount of cornstarch – but only in the steak marinade. We’ll simmer the sauce to let it thicken naturally.”

Chinese Broccoli Beef Recipe

1 lb (460 g) top sirloin or flank steak, sliced into 1/8-in (3-mm)-thin strips

For the marinade
1½ teaspoons soy sauce
1 teaspoon cornstarch
½ teaspoon cooking oil

For the Stir-fry Sauce
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons black vinegar

For the Broccoli
1½ lb (700 g) broccoli, cut into bite-sized florets
½ teaspoon kosher or sea salt
1 tablespoon cooking oil
1 tablespoon minced garlic

Marinate the beef in soy sauce, cornstarch and the ½ teaspoon of oil for 10 minutes at room temperature.

In a small bowl, mix together the stir-fry sauce ingredients.

In a wok or large frying pan, add 1 inch (2.5 cm) of water and salt and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Heat the pan over high heat and when hot, add the 1 tablespoon of cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

Pour in the stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to coat a back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

***
More Options
- To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even Portobello (cut in ½ in/13 mm slices).

Related posts:

1. Gaga, a Butcher Block, and a Porterhouse!
2. Mabo Tofu
3. Cashew Chicken

Here is Erin’s recipe adapted from Whole Foods

“Ingredients:

½ cup white chocolate chunks
2 cups white chocolate almond bark (I think I used around 4-5 cubes)
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened

Directions:

Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.

Sur La Table Basics Stainless Steel Double Boiler

Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper.

CIA Bakeware 9-1/2 x 13 inch Non Stick Baking Sheet

Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.

Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.”

Plate and serve. This Waechtersbach plate is funky!

Waechtersbach Halloween Ghost Plate

Related posts:

1. Pumpkin Cheesecake
2. Pumpkin Sandwich Cookies
3. Halloween Snack: Roasted Pumpkin Seeds

For the crust:*
1½ cups warm water (105-115˚ F)
5 tsp. instant (rapid rise) yeast
2 tbsp. olive oil, plus extra for brushing
2 tsp. honey
4-5 cups all-purpose flour
3 tbsp. semolina flour (optional)
1 tsp. coarse salt
½ tsp. red pepper flakes
¼ cup coarse cornmeal
Freshly shredded Parmesan cheese

For the dressing:
2 cloves garlic, chopped
1 anchovy fillet
2 large eggs, beaten (or ½ cup pasteurized egg product)
½ cup freshly squeezed lemon juice
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 cup extra virgin olive oil
1½ cups freshly grated Parmesan cheese
Salt and freshly ground pepper

For the salad:
1 large head romaine lettuce, washed and cut into bite-sized pieces
1 pint cherry tomatoes, halved
Garlic croutons
Parmesan shavings

Directions:
To make the crust, combine the water, yeast, olive oil, honey, and 3 cups of the flour in the bowl of a mixer (KitchenAid Professional 620 Stand Mixer, Satin Copper) fitted with a dough hook.

KitchenAid Professional 620 Stand Mixer, Satin Copper

Add the semolina flour, salt, and red pepper flakes; mix on low speed until combined.  Add in 1 more cup of the flour and mix until a soft dough comes together.  Mix on low speed about 5 minutes to knead.  Add additional flour, 1-2 tablespoons at a time as needed until the dough is smooth and tacky but not sticky.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover and let rise at room temperature for 30-45 minutes.

Coat 2 baking sheets with olive oil.  Sprinkle the sheets with cornmeal.  Preheat the oven to 450˚ F.  (You can also use a baking stone, preheating it with the oven – no need to oil.  Sprinkle with cornmeal just before adding the crusts.)  Divide the dough into four equal pieces, transfer to a work surface, cover with a damp towel and let rest 10-15 minutes.  Use immediately or cover with plastic wrap and refrigerate up to 3 hours.

With a rolling pin (OXO Plastic Rolling Pin) on a lightly floured surface, flatten each dough ball into an 8-inch circle.

OXO Plastic Rolling Pin

Brush (Cuisinart Basting Brush) each dough round lightly with olive oil.

Cuisinart Basting Brush

Sprinkle with shredded Parmesan.

Transfer to the prepared baking sheet or stone and bake until browned and crisp, about 10-15 minutes.

To make the dressing, combine the garlic, anchovy, eggs, lemon juice, Worcestershire, and mustard int he bowl of a food processor.  Process until smooth.  With the processor running, add the olive oil through the feed tube in a thin, steady stream.  Pour the dressing into a bowl, stir in the Parmesan and season with salt and pepper to taste.

To make the salad, combine the lettuce and cherry tomatoes in a large bowl.  Drizzle with some of the dressing and toss to coat; add more dressing as needed.  Place a generous amount of salad on top of each warm pizza crust.  Top with croutons and Parmesan shavings, and freshly ground pepper if desired.

*For thin crusts, halve the amount of dough but roll to the same diameter.  They will need less time to bake.

Related posts:

1. Celery root and apple salad
2. Arugula, Potato and Green Bean Salad with Walnut Dressing
3. Burma Superstar Tea Leaf Salad

Vera Wang “With Love” Champagne Flutes

Imagine the Presidential wedding if Chelsea Clinton used these  Vera Wang Wedgwood dishes! The icy blue is such a beautiful color.

Vera Wang Wedgwood “Vera Lace Bouquet Iris”

And if Alicia Keys and Swizz Beats had these dishes? it would be so fitting to their Grecian themed wedding as well as a nod to Vera Wang’s Asian ethnicity!

Vera Wang China Grosgrain Chopstick Stand

Related posts:

1. Wedding Tableware
2. Waterford Crystal Not Just for Glasses
3. 4th of July Fruit Punch Recipe

Summer is the most popular times to have weddings, and weddings mean registries, and registries mean Jardins du Monde! Jardins du Monde is the name of Juliska’s Ceramics which include Dinnerware, Bath , and décor. This collection is so appropriate for me because the namesake of the Jardins du Monde is a park in France, one of my favorite countries!

Neiman Marcus carries the Juliska Four Jardins du Monde Salad Plates for $168.00

And The Juliska Jardins du Monde Medium Platter for $160

Bloomingdale’s has  Four Juliska Jardins du Monde Canape Plates for $78.00

Love!

Related posts:

1. Smoke Salmon Avocado Rolls