02 . 03Shrimp and Papaya Salad Recipe | Four Seasons Resort Hualalai

Secret Restaurant Recipes| The Four Seasons | Healthy Recipes Blogs

Courtesy The Gourmet Review

Count on the Four Seasons Resort Hualalai  to create fabulous, healthy salads using seasonal fresh ingredients. This is one of my favorites right now at Beach Tree Restaurant.

SERVES: 1

INGREDIENTS

9 each shrimp halves (cut in half lengthwise, steamed for 3 minutes and cooled)

3 each orange segments

3 each papaya wedges

7 each baby romaine leaves

1 oz celery (needs to be peeled and cut thinly on a bias)

2 oz shaved fennel

1/4 oz fennel fronds

1 oz. Citrus Vinaigrette

 

CITRUS VINAIGRETTE

2 cups extra virgin olive oil

3/4 cup fresh lemon juice

1/4 cup fresh orange juice

Salt & Pepper to taste

 

PROCEDURE

Toss all ingredients together with citrus vinaigrette. Season with salt and pepper.

Combine all ingredients together. Season with salt and pepper to taste.

Enjoy this secret restaurant recipe!

 

 

– The Gourmet Review

 

 

 

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01 . 27Four Season’s Tuscany Night

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Courtesy The Gourmet Review

So, how do chefs at the Four Seasons keep their cuisine new and exciting? If you oversee an Italian restaurant, nothing quite beats a trip to Italy to do the trick.

And so it was that Executive Sous Chef Nick Mastracusa spent time last fall in Tuscany. He came back to the Four Seasons Resort Hualalai inspired by the Tuscan influence that you’ll find featured at the hotel every Friday evening.

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Courtesy The Gourmet Review

Before leaving for Italy, Chef Nick put the finishing touches on the Beach Tree’s signature wine that can now be purchased at the hotel. So, off Chef Nick and restaurant manager, Chuck Wilson, went and guests can now enjoy inspirational cuisine from their Italian trip.

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Courtesy The Gourmet Review

First, Chef  teamed up with famous Italian olive oil maker, Frantoio Franci, to make a signature olive oil blend that now exclusively connects two famous restaurants in Hawaii and Italy.

The olive oil is served with some of the best home made bread I’ve ever eaten. It’s baked quickly in the pizza oven and nearly combusts with delicious air pockets. I affectionately call it “poofy bread,” because it seems to nearlyexplode, and is drizzled with the  signature Tuscan olive oil and a little Hawaiian sea salt and a hint of fresh herbs. Who could resist!

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Courtesy The Gourmet Review

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I love Friday Tuscan Night, with the grill fired up on the beach and farm fresh salad, fish, local steak and my favorite cannellini beans. Above, Beach Tree’s Sous Chef  Angela Kenyon, Assistant Manager Kurt Umechara and Chef Chad Yamamoto, affectionately known as the “Tuscan Man,” get dinner started.  The fire is red hot as the sun begins to set in the photo above.

Then there’s “Tuscan Man” sizing up the fresh fish beach side, which will be center stage tonight.

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Courtesy The Gourmet Review

What is it about those cannellini beans simmering in a big kettle on top of the grill? Sometimes served as an appetizer and sometimes as a side with grilled fish, steaks and side vegetables, these beans are delicious. Fortunate for us, Chef has shared the recipe on The Gourmet Review.

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Courtesy The Gourmet Review

Tuscan salads can vary, depending on what’s fresh at the market. “Farm to Table” is the mantra at Four Seasons. You can be sure that whatever it is, each dish will be light, healthy and made with ingredients picked by farmers or caught by fishermen that morning.

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Courtesy The Gourmet Review

Take a peek at last Friday’s farm to table selection of entrees. Hungry? Try both the fish and steak with your vegetables and salsa. Hmmm. I’m getting hungry again.

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Then, if you happen to be lucky and are with a large group, try Chef Angela’s creation of the ultimate antipasta platter. It’s not on the menu, but it’s a work of art and I guarantee your camera will be clicking. It takes two people to carry this Hawaiian wood platter filled with Tuscan inspired Italian goodies!

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Courtesy The Gourmet Review

No better place to watch your Tuscan dinner being grilled than the Sunset Bar, where you can enjoy one of Frank’s specialty Hawaiian cocktails (Remember his Mango Mai Tai cocktail recipe)?

We love  the nightly ritual of lighting torches along the beach, signaling the end of another day in paradise. Makes you want to pick up the phone and get some airline reservations, doesn’t it?

 

– The Gourmet Review

 

 

 

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01 . 21La Mamounia “Inside the Kitchen” | A Moroccan Culinary Tour

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Courtesy La Mamounia

Ever wondered how a hotel creates the delicious food enjoyed by guests? We asked Chef Fabrice Lasnon, Executive Chef at La Mamounia in Marrakesh, Morocco, that very question.

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Courtesy The Gourmet Review

Few places in the world offer such a dizzying array of food inspired by so many countries. Chef Fabrice spotlights the diversity of cuisine and spices in this ancient crossroads of Marrakesh and Northern Africa.

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Courtesy The Gourmet Review

Inspiration comes from many countries, as Chef Fabrice routinely purchases ingredients from Spain, France and Italy. For example, he uses four different lemons for four different seasons. Limes might come from France and Spain.

Wandering through the markets of Marrakesh is exciting and will inspire anyone who loves to cook or savor great food.

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Courtesy La Mamounia

Executive Chef Fabrice was kind enough to take my 12 year old “Blue Bakers” and me on an underground “Inside the Kitchen” tour of the fabulous hotel La Mamounia, while we were in Marrakesh this summer. The state of the art kitchen more closely resembles an underground city than a hotel kitchen!

Here, Chef Fabrice insists that everything is made from scratch –  from stocks and pastas to desserts more closely resembling artwork than actual food. It was a treat for us

The source of foods is staggering.  Meats include local and imported veal, 100 large branches of fresh mint a day  and, with the exception of oysters, seafood from the Moroccan coast. Morocco is geographically situated to take advantage of a wide array of cultural influences. La Mamounia’s kitchens just might be the ultimate chef’s dream kitchen.

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Courtesy The Gourmet Review

We hopped on a golf cart to see Chef Fabrice’s pride and joy – his organic garden. Vegetables, herbs and so many variations of each. Chef’s team squeezes an average of 300 kilos of fresh oranges a day. Nothing quite like having an orchard hundreds of years old on the hotel grounds!

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Courtesy La Mamounia

There’s a separate preparation area for nearly every type of food, from butchering and seafood preparation to creating chocolate candies and countless kinds of breads that proof throughout the night. Two different rooms for flours separate the actual preparation rooms where breads are formed and pastries are created and finished. Afterall, no one wants flour flying all over a room!

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Courtesy La Mamounia

Chef supervises all food preparation at the hotel, including separate kitchens for three amazing restaurants.  Le Francais restaurant, shown above, is elegant  and shows off the culinary talents of Chef Jean Pierre Vigato. The room is luxurious and warm, with soft candlelight and beautiful flowers.

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Courtesy La Mamounia

L’Italien restaurant, showcasing the talents of Chef Dan Alfonso, is delightful for evening dining, as well as casual outdoor dining for lunch shown above. The interior of the restaurant at night is sophisticated and pristine with white tablecloths. Even the simplest pastas take on an elegant twist in this setting.

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Courtesy La Mamounia

Le Marocain restaurant features the fabulous culinary delights that spotlight traditional Moroccan cuisine. Located in a Riad in the heart of the gardens, Marocain is opulent beyond description in its traditional surroundings. Chef Rachid Agouray blends the best of current and traditional cuisine.

Chef Fabrice’s passion about every detail related to food preparation and presentation is contagious. He and his team embody the heart and soul of exotic Morocco at La Mamounia and makes guests want to return again and again.

As La Mamounia’s architect, Jacques Garcia, so aptly observes, “La Mamounia provides an experience so unique, it becomes an integral part of the myth that defines it.” 

Make La Mamounia, one of the greatest hotels in the world,  your next dream destination!

 

NOTE

Chef Fabrice is a native of Normandy and loves a challenge. Because of easy access to so many food sources, Chef takes advantage of transforming food items from France, Italy, Africa, Malaysia, Turkey and throughout Morocco in the hotel’s many restaurants.

Chef’s creativity and originality is reflected in his use of contrasting colors, flavors and textures. He describes his cooking as “healthy, light and moving, French with Eurasian influence.”

Chef Fabrice honors local culinary traditions with new approaches to texture and ideas. He and his team, whom he always credits, creates an extraordinary culinary experience for guests at La Mamounia. Come and see for yourself!

 

– The Gourmet Review

 

 

 

 

 

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01 . 11Four Season’s Pizza | Possibly World’s Best!

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Courtesy The Gourmet Review

Sometimes a piece of heaven can be as simple as a fabulous pizza caprese by the side of a pool. No one goes to such lengths making pizza as Executive Chef Nick Mastrascusa, who oversees the BeachTree restaurant at Four Seasons’s Resort Hualalai. Of course, it’s hard to beat the perfect combination of mouth watering pizza and the fabulous ocean view on the Big Island of Kona, Hawaii. This might just be the best pizza in the world. Well, that’s my opinion!

Chef  Nick flies in “OO” flour all the way from Italy. The flour  is ground from winter wheat grown in northern Italy, and is the secret to the light and airy dough.  The pizza comes out of the the brick oven with air pockets bursting with flavor. It’s topped off with sliced “WOW”  island tomatoes picked from a nearby farm each morning, sliced fresh basil from the hotel’s herb garden and  long slices of Parmesano Reggiano. Now, that’s a first class pizza!

 

– The Gourmet Review

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01 . 07Rigatoni With Vegetable Bolognese Recipe | Giada Style

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Courtesy Giada de Laurentiis

Celebrity Chef Giada De Laurentiis is one of my favorite chefs. This Rigatoni with Vegetable Bolognese Recipe is classic Giada, whose dishes take advantage of  fresh herbs and vegetables.

Just hearty enough for the cool months of winter, try this wonderful recipe the next time you want to elevate your “go to” pasta evening.

SERVES: 6

INGREDIENTS

1-ounce dried porcini mushrooms

1 1/2 cups hot water

3 carrots, peeled and chopped

1 onion, peeled and chopped

1 red bell pepper, seeded and chopped

2 garlic cloves

1/4 cup olive oil

2 teaspoons chopped fresh thyme leaves

1 teaspoon chopped fresh oregano leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped

2 tablespoons tomato paste

1/2 cup red wine

1/2 cup mascarpone cheese

1 pound rigatoni pasta

1/4 cup Parmesan

 

DIRECTIONS

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor.

Pulse the vegetables until finely chopped but still chunky.

Place the olive oil in a large, heavy skillet over medium-high heat.

Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes.

Strain the porcini mushrooms, reserving the porcini mushroom liquid.

Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.

Add the porcini mushroom liquid and red wine.

Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes.

Add mascarpone cheese and stir just until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture.

Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce.

Toss with Parmesan and serve.

 

– The Gourmet Review

 

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12 . 30Champagne Etiquette 101 | Tips From Wolfgang Puck

Wolfgang Puck Recipes | Celebrity Chef Wolfgang Puck

Courtesy Wolfgang Puck

What exactly is the proper etiquette for opening and serving champagne?  No one knows the answer to this better than Wolfgang Puck. He’s the master at creating the perfect mood for any special occasion. Make sure you remember these tips to look like a pro.

If you’re popping the question this Valentine’s Day or raising your glass in celebration of a great quarter at work, savor more bubbly when you open your next bottle like a pro:

• Champagne should be served at 45° F. To achieve this quickly, allow your bottle to rest in a bucket of ice for at least 20 minutes.

• Towel dry the bottle completely, so it’s not slippery or wet.

• Gently score any foil, if present, and remove it with your fingers.

• Point the bottle away from any guests or breakables.

• Gently loosen the wire cage and remove it completely. Drape your towel over the top of the bottle and grip the bottle firmly.

• Slowly turn the bottle versus pulling the cork. Listen carefully for the sound of air escaping, signaling that the bottle is open.

• Opening the bottle slowly reduces the dramatic “pop” that many people associate with a party atmosphere, but doing so ensures more bubbles in your glass and better tasting champagne.

• To preserve the bubbles while pouring, tilt your champagne flute slightly and pour the liquid down the side of the glass like you would if you were pouring a beer.

• To keep your champagne chilled, avoid holding the glass by the bowl and use the stem instead. Enjoy!

                                                                                                                                                                                             – Wolfgang Puck

 

 

– The Gourmet Review

 

 

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12 . 28Ponta Dos Ganchos Hotel | Brazil’s Paradise for the New Year

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Courtesy Ponta Dos Ganchos

 

As the new year is just around the corner,  I’m reminded of  Ponta Dos Ganchos, which could just possibly be one of the most gorgeous destinations in the world. If you are looking for a great sunny destination, why not try Brazil?

Our family visited this dream destination last year. We celebrated New Year’s Eve in the Brazilian tradition, complete with sending off candles into the ocean.  This 35-room hotel is an idyllic hideaway nestled in the hills near Florianopolis, a tropical island off the coast of Brazil and a short flight from Rio de Janeiro.

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Courtesy Ponta Dos Ganchos

Breathtaking views of emerald green and blue waters can be seen from every private bungalows built into the hillside.

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Courtesy Ponta Dos Ganchos

Lounging on the beach is the order of the day. Stress? What’s that?  No worries here!

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Courtesy Ponta Dos Ganchos

The hotel beach is private, as is the small island accessed by a wooden bridge from the beach, used for romantic dining and sun bathing. The photo above shows dinner on its way to the island the first night of our trip. Or, if you just want to enjoy sumptuous appetizers, such as the hotel’s famous fresh oysters and grilled mussels, these too will be served on the island. Guests are encouraged by staff to take off their shoes (sandals provided), leave the world behind, and settle into island life.

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The number of romantic options for dining, whether in the beautiful restaurant, on the island, or  on the scattered white lounge beds, seems endless. The fresh, healthy food selections each day are worthy of their own post, but suffice to say, the culinary genius of Chef Luiz Salvajoli was reflected in every meal.

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Each day tables were beautifully set. The atmosphere was one of luxuriating for hours with family and friends while savoring multi course meals.

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Courtesy Ponta Dos Ganchos

As to be expected from a Relais & Chateaux hotel, the food, which is inclusive for the resort, was simply extraordinary  – “like a miniature gourmet festival.” Breakfast was served until 4:00 in the afternoon and consisted of a nine course tasting menu – small tastes of fresh ingredients. A sample breakfast might include a kale, apple, lemon and ginger shot,  a plate of strawberries and mango or fruit assortment, fresh yogurt with grapes, quinoa and honey, an assortment of freshly baked breads (including croissant au chocolate), a sliced cheese and meat platter, as well as a main dish – perhaps a baked miniature french toast sandwich with ham, a quail egg with spinach cream or a stuffed pancake!

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Courtesy Ponta Dos Ganchos

Salads were made with fresh greens picked from the hotel garden that morning. These beautiful salads were the first course for every lunch and dinner.

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Courtesy Ponta Dos Gonchos

Seafood was caught hours before serving. For lunch, once a week, fresh grilled fish was featured on the day’s menu, accompanied by a selection of grilled vegetables, with farofa, garlic chips and arugula vinaigrette.

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Courtesy Ponta Dos Gonchos

Once a week an assortment of meat selections was grilled to order. One day our selection featured ancho beef with grilled vegetables, chorizo beef and lamb.

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Courtesy Ponta Dos Gonchos

Dessert might be mango crumble with grape sorbet or freshly sliced fruit. Whatever it was, the plate was as artistically pleasing as the food.

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The Gourmet Review

 

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Whether paddle boarding, snorkeling, canoeing or surfing nearby, there was always plenty to do. When returning to the room, one might find a plate of chocolates on the nightstand or red rose petals framing the bed. The outdoor hammock was a magnet for stepping on the deck to enjoy the view and possibly a quick jacuzzi.

We flew a long way to experience a Brazilian New Year’s celebration and we were not disappointed. The staff provided world-class service.  As you can see, guests were given their own bottle of champagne with sequined PDG (Ponta Dos Ganchos) 2012 as s souvenir..

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Courtesy Liza Rodriquez

We began the night with champagne and  a six-course meal for dinner. The dining room was transformed with hundreds of white flowers and sparkled with candles and live entertainment in the background.

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Courtesy Liza Rodriguez

After dinner, we moved to the beach, complete with leather sofas (white, of course), a dance floor and a stage for the band. Music was played from around the world and we danced until we couldn’t stand a moment longer.

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Courtesy Jennifer

In Brazil, the Orisha (New Year’s) festival enjoys great popularity. According to Yemanja Tradicion, thousands of people show up on the beaches in Rio de Janeiro and throughout Brazil’s coastline to deposit offerings to the goddess of the sea. It was fun participating in this tradition.

Each guest at Ponta Dos Ganchos was given a blue boat with a white rose, a candle to light at midnight and the traditional story  of ringing in the new year. At precisely midnight, we lit our candles and walked into the water to cast off our boats to make our wishes for the next year. We will never forget ringing in the 2012 New Year  in Brazil. Try this dream destination anytime of year!

 NOTES

A special thanks to Gustavo, holding the champagne bottle in the photo above, and Eva, who made sure we had everything we needed seemingly every minute of the day!

Ponta Dos Ganchos  has justifiably enjoyed such awards as Conde Nast “Most Excellent Romantic Hideaway,” as well as awards for  “South America’s Leading Boutique Hotel, “ and Tatler Magazine Travel Guide’s, “101 Best Hotels in the World” awards.

 

– The Gourmet Review

 

 

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12 . 27Peppermint Bark Recipe | Wynn Las Vegas

Best Food Blogs | Wynn Las Vegas | Great Holiday Recipe

Courtesy The Gourmet Review

Want a quick gift idea that’s easy to prepare and just happens to be a perfect holiday project with kids? Head Pastry Chef Pierre  Gatel from  Wynn Resort Las Vegas shares his secret Peppermint Bark Recipe with The Gourmet Review. It’s great for New Year’s celebrations or any time you can’t live another minute without a chocolate fix!

 INGREDIENTS

Crushed peppermints

Melted chocolate

Sheet pan lined with wax paper

INSTRUCTIONS

Pour the chocolate onto the wax paper and spread the chocolate or lightly tap the sheet pan to mkae it an even layer. Sprinkle with crushed peppermits and put in the refrigerator  just until set.

Remove from the refrigerator and break apart.

Put in glassine bags or place on a holiday platter.

 

NOTES

Pastry Chef Pierre recommends a good quality chocolate like Vahlrona, Callebaut or Guittard.   He finds that semi-sweet is a more crowd-pleasing type of chocolate to use for this bark, particularly because children are so fond of it.   One pound of chocolate will yield a nice sheet of bark approximately 8 x 10 inches in dimension.   If you are going to make the bark and enjoy it within a relatively short period of time, there is an easy-temper method that he suggests might be helpful.

Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan.  Turn the parchment paper over so that the pencil mark doesn’t get into the chocolate.

Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds.

Stir with a rubber spatula.  Return back to the microwave for another 30 seconds and stir again.

Continue to heat and stir every 30 seconds until the chocolate is just melted.

Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth and glossy. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)

Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle.   Proceed with the crushed peppermints.

These make great holiday presents!

 

– The Gourmet Review

 

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12 . 24Overnight Breakfast Casserole Recipe | Holiday Favorite

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Courtesy The Gourmet Review

Overnight Breakfast Casserole. What’s better  than a “go to” dish that can be prepared the day before? That’s my kind of meal. Simple and no fuss. It’s included in my Holiday Planning Post  Grocery List of ingredients for food shopping – my secret to stress free holidays.

INGREDIENTS

12 slices whole wheat bread, crust removed

1 1/2 lbs mild to spicy sausage  (you can substitute ground turkey & add a couple dashes of tabasco))

2 – 3 tbsp softened butter

1/2 cup butter

1/2 lb mushrooms (optional)

2 cups thinly sliced yellow/sweet onions

1/2 teaspoon  salt

1 tsp pepper

1 lb grated sharp cheddar cheese (do NOT use pre shredded cheese)

1/2  cup gorgonzola cheese

6 eggs (4 eggs, 2 egg whites)

2 1/2 cup nonfat milk

1 1/2 lbs ground turkey

1/2 cup  chopped parsley

l cup sliced fresh basil

2 diced tomatoes

2 cups fresh, washed spinach with stems removed

2 small jalapenos (optional)

4 tsp Dijon mustard

1 tsp dry mustard

1 tsp freshly ground nutmeg

1/4 teaspoon garlic powder

 

DIRECTIONS

Butter bread. Set aside.

Melt  2 to 3 tablespoons butter in frying pan.  Brown mushrooms and onions. Add sausage/turkey meat  and cook.

Grease  13″ x 9″ x 2″ casserole dish. Layer 1/2 of the bread. Then add sausage/onion/mushroom mixture. Top with cheese. Repeat layers and end with cheese.

Beat eggs and add rest of the ingredients. Pour mixture over casserole.

Cover & refrigerate overnight. Do not omit this step, as refrigeration over night is critical step. Then it’s ready to go in the oven the next morning.

Preheat oven to 350 degrees . Cook for one hour or until knife comes out clean. Let set for 10 minutes and serve.

 

NOTE

This casserole has evolved over the years, from a most decidedly unhealthy recipe, to a more healthy version, compliments of my youngest daughter. Anytime you substitute Wonder Bread with just about anything, I think that’s progress.

We enjoy this casserole every holiday morning, but it’s also great anytime you have guests. I love that this HAS to be made the day before. Next morning, it’s ready to go.

Combine with a fresh fruit platter and french bakery croissants from Williams and Sonoma and you have an easy, fun meal that everyone will enjoy. Don’t be daunted by the number of ingredients. It’s easy to put together.

 

 

– The Gourmet Review

 

 

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12 . 20Party Mix Recipe | Perfect Nibbles

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Courtesy the Gourmet Review

 

Every year I need to rerun this post for “Party Mix,” “Nuts N Bolts” or “Doo Dads.” My family expects bowls of this addictive snack for Christmas.  I start making the mix mid November and put in the freezer before adding the liquid ingredients.

Each bowl is labeled for a particular family member. This solves the problem of one not wanting salt, one not liking nuts, or one wanting extra pretzels! The list of particular fine tuning on this appetizer goes on and on. I gave up many years ago trying to make everyone happy. I simply put the bowls out with a name tag and each member sorts through their bowl taking out what they don’t like and eating until the bowl is empty.

We eat these “Doo Dads“at Thanksgiving and throughout the holidays. The mix is addictive. It also makes a great hostess present wrapped in glassine bags or a clear container.

This is definitely a kid friendly recipe. My “Blue Baker” loves pouring whole boxes of cereal mix into a garbage bag and then mixing all the ingredients. It’s a fun cooking activity for kids of all ages.

 

SERVES: Lots!

INGREDIENTS

1 box Rice Chex

1 box Wheat Chex

1 box Corn Chex

1 box Cheerios

l l lb bag pretzels

1 12 oz Planters cocktail peanuts

2 sticks butter

2 tablespoons Worcestershire sauce

2 teaspoon garlic salt

Kosher salt to taste

 

DIRECTIONS

Heat oven to 250 degrees.

Empty all cereals, pretzels and peanuts into a new, large garbage bag. Close the top and keep turning the mix over until thoroughly mixed.

If not ready to cook, separate into manageable portions and store in ziplock bags. Place in the freezer.

When ready to use, melt butter in 8 qt stock pot or large pot. Fill stockpot with party mix dry mixture . Add  Worcestershire sauce and sprinkle with garlic salt and  kosher salt to taste.

Mix the butter sauce on the bottom of the pan throughout the mixture. Mix should be lightly coated with mixture of melted butter, Worcestershire sauce and salt.

Put pot onto bottom rack of  pre heated oven. Every 20 minutes mix again, bringing mixture on bottom of pan to top,  so the party mix cooks evenly. Do this for 2 hours. Remove from oven and adjust for salt if there isn’t quite enough for you!

Freeze any leftovers after Thanksgiving to enjoy throughout the holidays. Preparing for the holiday season will be a breeze.

 

NOTES TO SELF

Child #1 – no peanuts and pretzels, but love the salt.  Child #2 – more Worcestershire and salt during cooking. Child #3 – light chex only, no peanuts or chex, (ok maybe just a few brown chex), and love the pretzels. Husband – no salt and yes to pretzels. “Blue Baker” –  loves the corn and rice chex!   Everyone seems to have a favorite variation of this holiday appetizer. See what works best for your family!

 

 

– The Gourmet Review

 

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