Recipes by Eliot (Page 69)

United States Chef

	Garden Update (and a winning post) !!!!!! by Eliot I haven’t posted anything about our garden this year, primarily because I always think I will jinx it.Well, I have to brag so here goes nothing!Our tiny Red Haven peach tree—loaded.We picked about five pounds of peaches off this tree last weekend and I made peach marmalade from Rachel Saunders’ Blue Chair Jam Cookbook . It was a…	1 vote 323 views
	SRC for June: Nutella Cookies! by Eliot Whoo hoo! It is Secret Recipe Club time again! If you have been under a rock for the past year, then let me explain Secret Recipe Club. SRC is a club for the avid, rabid, zealous foodie. The great hosts, Jane, Suzanne, Angela and April, pair up the members each month. The goal? Lurk around your assigned site and find…	1 vote 332 views
	The Final Course: Blueberry-Lavender Cobbler with Ginger Struesel by Eliot The Final Course: Blueberry-Lavender Cobbler with Ginger StrueselBy Eliot, on June 17th, 2012This dessert from our Farmers Market Meals Cooking Class was well worth the wait. This is a feature dessert at Tavern on Brady and I am so glad that Chef…	1 vote 310 views
	The main course: Rosemary Lemon Roasted Chicken by Eliot Have you seen a trend with all of Chef Grant’s food?It is fresh, simple, and delicious.This chicken was perfect with the garlicky roasted veggies.Chef Grant stated that he liked to use smaller chickens—they are faster cooking and more tender.Rosemary Lemon Roasted Chickenfrom Chef Grant, Tavern on BradyPreheat oven to 475…	1 vote 821 views
	Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class) by Eliot Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class)If you haven’t been keeping up, this is the third installment of some great recipes we learned at a recent cooking class. We attended a class at The Stock Pot’s Cooking…	1 vote 575 views
	Grilled Ceasar Salad and More Cooking Class from Tavern on Brady by Eliot My last post dealt with the perfect deviled eggs from Tavern on Brady. Seriously, this is a great and simple recipe. Check it out.To slightly recap, we attended a Farmers Market dinner “cooking class” with Chef Grant from Tavern on Brady.Today, I…	1 vote 460 views
	Cooking Class and the Perfect Deviled Egg by Eliot OK–we are definitely making up for lost time. The very last part of May we attended a cooking class at The Stock Pot. The menu was derived from whatever was fresh at the Farmers Market and the chef was from one of our favorite restaurants, The Tavern on Brady. We were in!We were given a copy of the recipes, a coupon for…	1 vote 2381 views
	Tea and Jam: Celebrating the Queen’s Diamond Jubilee for Holiday Recipe Club by Eliot Tea and Jam: Celebrating the Queen’s Diamond Jubilee for Holiday Recipe ClubIt seems like Holiday Recipe Club is coming quicker and quicker. That may be because of the international holidays that are now included like the Queen’s Diamond Jubilee.…	1 vote 412 views
	Spicy-Sweet Chipotle Rub by Eliot Spicy-Sweet Chipotle RubBy Eliot, on June 2nd, 2012Sorry I have been out of the loop so long (especially with commenting and keeping up with everyone’s blogs too). I was barely able to post recipes for my club affiliations and I really missed you guys. Thanks to all of you who kept on commenting while I totally ignored you.Here is…	1 vote 495 views
	Food Inspired from Sidways for Food n’ Flix by Eliot The Food n’ Flix pic for this month was Sideways. Thanks to Tina at Life in the Slow Lane at Squirrel Head Manor for hosting.When did “bromance” enter the lexicon. I don’t think it was as early as 2004 because if it had been a common word then, certainly it would have been used in reviews of Sideways. I could go on and on about…	1 vote 438 views