resepi sos salsa | resepi pork chop | cara memasak pork chop | resepi biskut almond butter | resepi nachos salsa | coklat fudge brownies karamel | gambar kek brownei | resepi baked eggs
Login

Login to cooktime24 in order to save your favorite recipes

If you have not registered yet, register now!

Forgot Password?

This delicious mushroom soup has two kinds of mushrooms and extra flavor from balsamic vinegar. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Double Mushroom Soup from 2009 is one of the best mushroom soups I've ever tasted!) Not only is this the best-tasting dish I've ever made out of old mushrooms in the fridge that were close to past-their-prime status, but it's also the best mushroom soup I've ever made, and it's a phase one soup for the South Beach Diet! This is also the soup that will make you remember how much you love your immersion blender, if you have one. If not, you can puree the soup in a food processor or regular blender; it's just a bit easier with the immersion blender. My soup was inspired by Anthony Bourdain's Mushroom Soup recipe on Serious Eats . If you don't know about Anthony Bourdain , he's a charming food personality who I think would be great fun to meet! I did add my own touches, using some dried mushrooms along with the fresh ones for even more flavor, skipping the sherry, and adding a drizzle of balsamic vinegar on top. (I also confess, I did use the tiniest bit of butter for flavor even though I know it isn't South Beach Diet approved; however I'm guessing this will still taste heavenly if you use all olive oil and skip the butter.) I think this will become my new go-to soup for a first course for dinner parties, it's that good. Soak 1 cup dried mushrooms in boiling water for about 30 minutes, then drain and save the soaking liquid. If needed, strain the liquid with cheesecloth or a coffee filter. Wash 12 ounces of fresh mushrooms, then drain and cut into thick slices. I used regular white mushrooms, which were showing a few signs of age, but they were still wonderful in this soup. One large onion is cut into thin slices and then sauteed in olive oil (with or without a tiny bit of butter, your choice.) Then the fresh mushrooms are added and sauteed for a bit longer. Then add dried mushrooms, reserved mushroom water, chicken stock and a bit of dried parsley are added and the soup is simmered for one hour. After an hour, season soup with salt and pepper and taste for flavor. When the liquid tastes perfect to you, puree with an immersion blender, food processor, or regular blender, and serve with a drizzle of balsamic vinegar. If you have guests, sit back and wait for the compliments. Double Mushroom Soup Inspired by Anthony Bourdain (Makes 4 servings, recipe adapted from Anthony Bourdain's Mushroom Soup recipe on Serious Eats .) 1 cup dried mushrooms (I used dried shitakes, but use any type of mushrooms you like the flavor of.) 2 cup boiling water 3 T olive oil (more or less, depending on your pan and whether you're using the butter) 2 tsp. butter (optional, use a little more olive oil if you prefer) 1 large onion, cut into thin half-slices 12 oz. fresh mushroom, thickly sliced (I used regular white mushrooms but I think I might use brown Crimini mushrooms next time.) 4 cups chicken stock (I used my homemade chicken stock .) 1 tsp. dried parsley (or use 2 tsp. fresh parsley if you have it) salt and fresh ground black pepper to taste (I didn't use much salt.) 2 T good quality balsamic vinegar, for drizzling over soup when you serve it Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over. Let mushrooms soak 30 minutes, while you prep other ingredients. Peel onion and cut in half lengthwise, then cut each half into thin slices. Wash mushrooms, drain in colander, and then cut into thick slices. Heat 2 T olive oil (plus 1 tsp. butter if you're using it) in the bottom of a heavy soup pot big enough to hold all the soup. Saute onions about about five minutes, until they're well softened but not browned. Add 1 more T olive oil if you think you need it (plus 1 tsp. more butter if you're using it). Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated. Add dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree either by using an immersion blender to puree soup in the pot, or by carefully removing hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.) Serve hot (reheat if needed after pureeing in food processor or blender). Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it. Printer Friendly Recipe South Beach Suggestions: The use of butter is not recommended by the South Beach Diet , but I couldn't resist adding a tiny bit of butter to the olive oil for flavor. Everything else here is low-glycemic and I loved the idea that the soup had no cream, but tasted very creamy. If you want to be completely faithful to South Beach, just use all olive oil and I'm sure the soup will still be great. Even with the bit of butter, I think this is a good phase one soup for South Beach. Nutritional Information? I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count , which will calculate it for you. (Recipes from other blogs not always South Beach Diet friendly; check ingredients.) More Delicious Soup with Mushrooms: (Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.) Leftover Turkey Soup with Double Mushrooms from Kalyn's Kitchen Mushroom Soup a la Fred from The Perfect Pantry Crockpot Homemade Cream of Mushroom Soup from A Year of Crockpotting Mushroom Soup from The Kitchn (also inspired by Anthony Bourdain's recipe) Ruth Reichl's Mushroom Soup from Slashfood (I find these recipes from other blogs using Food Blog Search .) Blogger Disclosure: Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Source: kalynskitchen.blogspot.com

This page has South Beach Diet Phase One recipes for Soup, Stew, or Chili that I've featured on Kalyn's Kitchen. (Since phase one recipes are also good for any other phase, these recipes are categorized "all phases" in the recipe archives.) Dishes that are "all beans" are limited to 1/3 - 1/2 cup portion size for phase one. You could have a larger portion size for dishes which contain meat and/or vegetables with the beans. Click for Latest Info About Printing Recipes on Kalyn's Kitchen Phase One Recipes for Chili Slow Cooker Recipe for Beef and Refried Bean Chili with Salsa and Lime (all phases, but a small serving for phase one) Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion (all phases, but a small serving for Phase One) Amy's Amazing White Chicken Chili (all phases) Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa (all phases) Crockpot Black Bean Chili with Lime and Cilantro (all phases ) Leftover Turkey (or ground turkey) and Pinto Bean White Chili with Lime and Cilantro (all phases) Not Just For the Superbowl Chili (all phases) Turkey and White Bean Chili with Chocolate ( all phases ) Phase One Recipes for Soup Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (all phases, limit serving size for Phase One) Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases, limit serving size for Phase One) Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Green Zebra Gazpacho with Cucumber and Avocado (all phases) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Chicken and Pinto Bean Soup with Lime and Cilantro ( all phases ) Chicken, Black Bean and Cilantro Soup (all phases) Chicken and Tomatillo Soup (all phases) Chicken Soup with Garbanzos and Oregano (all phases) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Chipotle and Black-Eyed Pea Soup with Double Cilantro (all phases) Confetti Gazpacho (cold tomato soup) with Yellow Tomatoes, Red Peppers, and Basil (all phases) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Double Mushroom Soup (inspired by Anthony Bourdain's Mushroom Soup Recipe) (all phases) Garbanzo and White Bean Soup with Lamb and Rosemary (all phases without the carrots) Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon (all phases) Gazpacho (cold tomato soup) (all phases) Goulash Soup with Red Pepper and Cabbage (all phases) Ground Beef and Sauerkraut Soup (all phases) Healing Asian Soup with Ginger, Spinach, and Mushrooms (all phases) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Italian Sausage and Bean Soup with Chard (all phases) Leftover Turkey Soup with Double Mushrooms (leave out carrots for phase 1) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay leaves (all phases) Revithia - Greek Chickpea Soup with Lemon and Olive Oil (all phases) Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika (all phases, but a limited serving for phase one) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro (pressure cooker or soup pot instructions) (all phases) Spicy Sausage, Lentil, and Tomato Soup (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Taco Soup Recipe (all phases) Thai Chicken Soup (all phases) Tomato and Cilantro Soup (all phases) Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro (all phases) Vegetarian Lentil Soup with Spinach, Tomatoes, and Cumin (all phases) White Bean and Ham Soup with Chard ( all phases ) White Bean Soup with Ham and Rosemary ( all phases but leave out the carrots for phase one ) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Zucchini and Yellow Squash Soup with Rosemary and Parmesan (all phases) Phase One Recipes for Stew Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Ground Chicken (or Turkey ) and Chickpea Curry Stew with Yogurt and Cilantro (all phases) Crockpot Recipe for Pork and Green Chile Stew - Nefi's Green Chile Stew (all phases) Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions (all phases) Mexican Red Lentil Stew with Lime and Cilantro (all phases, vegan) Beef Stew with Dried Mushrooms (all phases) Cannellini Bean and Lentil Stew with Ham (all phases) Cannellini Bean and Sausage Stew with Tomatoes and Basil (all phases) Crockpot Beef Stew with Olives, Garlic, Capers, and tomatoes (all phases) Crockpot Recipe for Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro (stovetop instructions included - all phases) Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro (all phases) Italian Sausage and White Beans with Sage (all phases) Leftover Roast Beef Italian Stew (all phases) Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (all phases) Pinto Bean and Ground Beef Stew with Cumin and Cilantro (pressure cooker or soup pot instructions) (all phases) Sausage and Lentils with Fried Sage ( all phases ) Sausage, Beans and Greens (all phases) Spicy Red Fish Stew (all phases) Spicy Red Lentil and Chickpea Stew / Paula's Moroccan Lentil Stew (phase one without rice) Spicy Sauteed Chickpeas with Beef and Cilantro (all phases) Things you might want to know: You can get Kalyn's recipes by e-mail. There are two ways to print recipes on Kalyn's Kitchen. You can become a fan of Kalyn's Kitchen on Facebook . Sometimes you can see what I'm doing on Twitter . Here is another place where I write more about food.

Source: kalynskitchen.blogspot.com

Return to Kalyn's Kitchen home For the benefit of those following The South Beach diet, notations after each recipe listing indicate Kalyn's opinion as to which phase of the diet that recipe can be used for. Click for Latest Info About Printing Recipes on Kalyn's Kitchen Soup Recipe Collections Ten Favorite Phase One Soups to Help You Get Through December 2011 Five Favorite Phase One Soups Five Favorite Bean Soups or Stew for Autumn Chili (Dried beans and lentils are approved for all phases of the South Beach Diet, but I eat them sparingly for phase one.) Slow Cooker Recipe for Beef and Refried Bean Chili with Salsa and Lime (all phases, but a small serving for phase one) Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion (all phases, but a small serving for Phase One) Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans (phase 2 or 3 due to the pumpkin in the chili) Amy's Amazing White Chicken Chili (all phases) Leftover Turkey (or ground turkey) and Pinto Bean White Chili with Lime and Cilantro (all phases) Not Just For the Superbowl Chili (all phases) Turkey and White Bean Chili with Chocolate ( all phases ) Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa (all phases) Crockpot Black Bean Chili with Lime and Cilantro (all phases ) Soup or Stew with Barley, Wheatberries, or Farro Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Chicken Soup with Farro, Kale, and Turmeric (phase 2 or 3) Comforting Ground Beef and Barley Soup (phase 2 or 3) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Mushroom Barley Soup with Ham and Leeks (phase 2 or 3) Turkey Barley Soup (phase 2 or 3) Chicken Barley Soup (phase 2 or 3) Autumn Harvest Soup with Butternut Squash, Kale, and Farro (phase 2 or 3) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Soup or Stew with Dried Beans (Dried beans and lentils are approved for all phases of the South Beach Diet, but I eat them sparingly for phase one.) Spicy Vegan Black Bean Soup with Cilantro and Green Tobasco (all phases) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Spicy Vegetarian Butternut Squash Soup with Black Beans, Red Bell Peppers, and Cilantro (phase 2 or 3) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika (all phases but limited serving for phase one) Vegetarian Black Bean and Sweet Potato Soup with Lime (phase 2 or 3) Twice-Cooked Gigantes Beans with Garlic and Feta (phase 2 or 3, or if you omit the carrots you could have a small serving of this for phase one) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Ground Chicken (or Turkey ) and Chickpea Curry Stew with Yogurt and Cilantro (all phases) Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro (all phases) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Spicy Red Lentil and Chickpea Stew / Paula's Moroccan Lentil Stew (phase one without rice, phase 2 or 3 over brown rice) Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon (all phases) White Bean Soup with Ham and Rosemary (all phases but leave out carrots for phase one) Chicken, Black Bean and Cilantro Soup (all phases) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) Italian Sausage and Bean Soup with Chard (all phases) Chicken Soup with Garbanzos and Oregano (all phases) Black Bean and Rice Soup with Cilantro and Lime (phase 2 or 3) White Bean and Ham Soup with Chard ( all phases ) Chicken and Pinto Bean Soup with Lime and Cilantro ( all phases ) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Leftover Turkey and Sweet Potato Soup with Black Beans and Lime (phase 2 or 3) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Garbanzo and White Bean Soup with Lamb and Rosemary (all phases without carrots, phase 2 or 3 with carrots) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Chipotle and Black-Eyed Pea Soup with Double Cilantro (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro (all phases) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay leaves (all phases) Turkey and Cannellini Bean Soup with Rosemary and Sweet Potatoes (phase 2 or 3) Revithia - Greek Chickpea Soup with Lemon and Olive Oil (all phases) Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro (pressure cooker or soup pot instructions) (all phases) Cannellini Bean and Sausage Stew with Tomatoes and Basil (all phases) Pinto Bean and Ground Beef Stew with Cumin and Cilantro (pressure cooker or soup pot instructions) (all phases) Crockpot Recipe for Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro (stovetop instructions included - all phases) Cannellini Bean and Lentil Stew with Ham (all phases) Soup or Stew with Beef Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Comforting Ground Beef and Barley Soup (phase 2 or 3) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Leftover Roast Beef Italian Stew (all phases) Goulash Soup with Red Pepper and Cabbage (all phases) Taco Soup Recipe (all phases, can add corn chips for non-South Beach Dieters) Ground Beef and Sauerkraut Soup (all phases) Beef Stew with Dried Mushrooms (all phases) Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (all phases) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Lentil Soup with Ground Beef and Brown Rice (phase 2 or 3) Crockpot Beef Stew with Olives, Garlic, Capers, and tomatoes (all phases) Pinto Bean and Ground Beef Stew with Cumin and Cilantro (pressure cooker or soup pot instructions) (all phases) Soup or Stew with Bell Peppers Slow Cooker Thai-Inspired Butternut Squash Soup with Red Bell Pepper, Lime, and Cilantro (phase 2 or 3) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika (all phases) Green Zebra Gazpacho with Cucumber and Avocado (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) Confetti Gazpacho (cold tomato soup) with Yellow Tomatoes, Red Peppers, and Basil (all phases) Gazpacho (cold tomato soup) (all phases) Gazpacho for Garden Tomato Week, lots of links to other Gazpacho recipes (all phases) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Crockpot or Stovetop Recipe for Ham and Cabbage Soup with Red Bell Peppers (Phase 2 or 3, or leave out the carrots to make this phase one) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Soup or Stew with Broccoli Curried Chicken Soup with Broccoli (phase 2 or 3) Soup or Stew with Cabbage Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Crockpot or Stovetop Recipe for Ham and Cabbage Soup with Red Bell Peppers (Phase 2 or 3, or leave out the carrots to make this phase one) Goulash Soup with Red Pepper and Cabbage (all phases) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) Ground Beef and Sauerkraut Soup (all phases) Lentil and Sausage Soup with Cabbage ( all phases ) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage (phase 2 or 3) Soup or Stew with Chicken Chicken Soup with Farro, Kale, and Turmeric (phase 2 or 3) Coconut-Lime Turkey (or Chicken) and Rice Soup (phase 2 or 3) Ground Chicken (or Turkey ) and Chickpea Curry Stew with Yogurt and Cilantro (all phases) West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions (all phases) Making Homemade Chicken Stock (all phases) Curried Chicken Soup with Broccoli (phase 2 or 3) Chicken, Black Bean and Cilantro Soup (all phases) Greek Egg-Lemon-Rice Soup with Thyme / Avgolemono Soup (phase 2 or 3) Thai Chicken Soup (all phases) Chicken Barley Soup (phase 2 or 3) Chicken Soup with Garbanzos and Oregano (all phases) Chicken and Tomatillo Soup (all phases) Chicken Soup with Collard Greens, Carrots, and Brown Rice (phase 2 or 3) Chicken and Pinto Bean Soup with Lime and Cilantro (all phases) South Beach Diet Friendly Chicken Noodle Soup with Thyme (phase 2 or 3) Soup or Stew with Fish Spicy Red Fish Stew (all phases) Soup or Stew with Greens Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (all phases, limit serving size for Phase One) Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases; limit serving size for Phase One) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Chicken Soup with Farro, Kale, and Turmeric (phase 2 or 3) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Italian Sausage and Bean Soup with Chard (all phases) Chicken Soup with Collard Greens, Carrots, and Brown Rice (phase 2 or 3) White Bean and Ham Soup with Chard (phase 2 or 3) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Vegetarian Lentil Soup with Spinach, Tomatoes, and Cumin (all phases) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Autumn Harvest Soup with Butternut Squash, Kale, and Farro (phase 2 or 3) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Healing Asian Soup with Ginger, Spinach, and Mushrooms (all phases) Soup or Stew with Ham Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Crockpot or Stovetop Recipe for Ham and Cabbage Soup with Red Bell Peppers (Phase 2 or 3, or leave out the carrots to make this phase one) White Bean Soup with Ham and Rosemary ( all phases but leave out carrots for phase one) Mushroom Barley Soup with Ham and Leeks (phase 2 or 3) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) White Bean and Ham Soup with Chard ( all phases ) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay leaves (all phases) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Cannellini Bean and Lentil Stew with Ham (all phases) Soup or Stew with Lamb Garbanzo and White Bean Soup with Lamb and Rosemary (all phases without carrots, phase 2 or 3 with carrots) Soup or Stew with Lentils or Split Peas (also called pulses) (Dried beans and lentils are approved for all phases of the South Beach Diet, but I eat them sparingly for phase one.) Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (all phases, limit serving size for Phase One) Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases; limit serving size for Phase One) Slow Cooker Lentil Soup with Turkey Bratwurst, Leeks, and Sherry Vinegar (phase 2 or 3 due to the carrots, or leave out carrots for a phase 1 version) Spicy Sausage, Lentil, and Tomato Soup (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk (phase 2 or 3) Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Mexican Red Lentil Stew with Lime and Cilantro (all phases. vegan) Spicy Red Lentil and Chickpea Stew / Paula's Moroccan Lentil Stew (phase one without rice, phase 2 or 3 over brown rice) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Steve's Lentil Soup (Inspired by Farmgirl) ( all phases ) Lentil and Sausage Soup with Cabbage ( all phases ) Lentil and Sausage Soup with Sweet Potatoes and Herbs (phase 2 or 3) Lentil Soup with Ground Beef and Brown Rice (phase 2 or 3) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Vegetarian Lentil Soup with Spinach, Tomatoes, and Cumin (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Split Pea Soup with Chicken Sausage and Carrots (phase 2 or 3) African-Inspired Vegetarian (or vegan) Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils (phase 2 or 3) Curried Lentil Soup with Cilantro (all phases) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Cannellini Bean and Lentil Stew with Ham (all phases) Soup or Stew with Mushrooms Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Leftover Turkey, Mushroom, and Wild Rice Soup (phase 2 or 3) Mushroom Barley Soup with Ham and Leeks (phase 2 or 3) Leftover Turkey Soup with Double Mushrooms (leave out carrots for phase 1, can add barley or rice for phase 2 or 3) Beef Stew with Dried Mushrooms (all phases) Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (all phases) Healing Asian Soup with Ginger, Spinach, and Mushrooms (all phases) Double Mushroom Soup (inspired by Anthony Bourdain's Mushroom Soup Recipe) (all phases) Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries (phase 2 or 3) Soup or Stew with Pasta or Noodles (Edit June 2011 - I have recently discovered that when Dreamfields pasta is cooked longer than the specified time it increases the glycemic index, so I am editing these recipes to reflect that information. Any recipe that uses Dreamfields is probably phase 3 if the pasta is cooked for a long time or reheated. You can of course use whole wheat pasta to make these for phase 2.) Easy Recipe for Italian Sausage, Tomato, and Macaroni Soup with Basil (phase 2 or 3 with whole wheat pasta, but probably phase 3 with Dreamfields pasta) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with whole wheat macaroni, but probably phase 3 with Dreamfields macaroni) Italian Sausage and Zucchini Soup (phase 2 or 3 with whole wheat macaroni but probably phase 3 with Dreamfields macaroni, or all phases if you leave out the macaroni) South Beach Diet Friendly Chicken Noodle Soup with Thyme (phase 2 or 3 with whole wheat noodles but probably phase 3 with Dreamfields noodles) Soup or Stew with Pork Crockpot Recipe for Pork and Green Chile Stew - Nefi's Green Chile Stew (all phases) Barley Minestrone with Canadian Bacon, Savoy Cabbage, and Rosemary (phase 2 or 3) Soup or Stew with Rice Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Coconut-Lime Turkey (or Chicken) and Rice Soup (phase 2 or 3) Curried Chicken Soup with Broccoli (phase 2 or 3) Leftover Turkey, Mushroom, and Wild Rice Soup (phase 2 or 3) Greek Egg-Lemon-Rice Soup with Thyme / Avgolemono Soup (phase 2 or 3) Black Bean and Rice Soup with Cilantro and Lime (phase 2 or 3) Chicken Soup with Collard Greens, Carrots, and Brown Rice (phase 2 or 3) Lentil Soup with Ground Beef and Brown Rice (phase 2 or 3) Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage (phase 2 or 3) African-Inspired Vegetarian (or vegan) Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils (phase 2 or 3) Soup or Stew with Sausage Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Slow Cooker Lentil Soup with Turkey Bratwurst, Leeks, and Sherry Vinegar (phase 2 or 3 due to the carrots, or leave out carrots for a phase 1 version) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Spicy Sausage, Lentil, and Tomato Soup (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Easy Recipe for Italian Sausage, Tomato, and Macaroni Soup with Basil (phase 2 or 3) Crockpot (or Stovetop) Double Lentil, Sausage, Brown Rice, and Spinach Soup (phase 2 or 3) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) Steve's Lentil Soup (Inspired by Farmgirl) ( all phases ) Italian Sausage and Bean Soup with Chard (all phases) Lentil and Sausage Soup with Cabbage ( all phases ) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Lentil and Sausage Soup with Sweet Potatoes and Herbs (phase 2 or 3) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Split Pea Soup with Chicken Sausage and Carrots (phase 2 or 3) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Soup or Stew with Sweet Potatoes Vegetarian Black Bean and Sweet Potato Soup with Lime (phase 2 or 3) Crockpot (or Stovetop) Red Lentil and Sweet Potato Soup with Curry and Coconut Milk (phase 2 or 3) Lentil and Sausage Soup with Sweet Potatoes and Herbs (phase 2 or 3) Leftover Turkey and Sweet Potato Soup with Black Beans and Lime (all phases) Turkey and Cannellini Bean Soup with Rosemary and Sweet Potatoes (phase 2 or 3) Soup or Stew with Tomatoes and Tomatillos Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases; limit serving size for Phase One) Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Green Zebra Gazpacho with Cucumber and Avocado (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Spicy Sausage, Lentil, and Tomato Soup (all phases) Easy Recipe for Italian Sausage, Tomato, and Macaroni Soup with Basil (phase 2 or 3) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces (phase 2 or 3) Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Mexican Red Lentil Stew with Lime and Cilantro (all phases, vegan) Goulash Soup with Red Pepper and Cabbage (all phases) Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) Chicken, Black Bean and Cilantro Soup (all phases) Gazpacho (cold tomato soup) (all phases) Gazpacho for Garden Tomato Week, lots of links to other Gazpacho recipes (all phases) Tomato and Cilantro Soup (all phases) Taco Soup Recipe (all phases, can add corn chips for non-South Beach Dieters) Chicken and Tomatillo Soup (all phases) Confetti Gazpacho (cold tomato soup) with Yellow Tomatoes, Red Peppers, and Basil (all phases) Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil (phase 2 or 3 with Dreamfields or whole-grain macaroni) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro (all phases) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Cannellini Bean and Sausage Stew with Tomatoes and Basil (all phases) Soup or Stew with Turkey Ground Turkey and Barley Soup with Mushrooms and Spinach (phase 2 or 3) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro (all phases) Leftover Turkey, Mushroom, and Wild Rice Soup (phase 2 or 3) Turkey Barley Soup (phase 2 or 3) Leftover Turkey Soup with Double Mushrooms (leave out carrots for phase 1, can add barley or rice for phase 2 or 3) Leftover Turkey and Sweet Potato Soup with Black Beans and Lime (all phases) Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage (phase 2 or 3) Turkey and Cannellini Bean Soup with Rosemary and Sweet Potatoes (phase 2 or 3) Soup or Stew with Winter Squash Slow Cooker Thai-Inspired Butternut Squash Soup with Red Bell Pepper, Lime, and Cilantro (phase 2 or 3) Autumn Harvest Soup with Butternut Squash, Kale, and Farro (phase 2 or 3) Spicy Vegetarian Butternut Squash Soup with Black Beans, Red Bell Peppers, and Cilantro (phase 2 or 3) Soup or Stew with Zucchini Italian Sausage and Zucchini Soup (phase 2 or 3 or all phases if you leave out the macaroni) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Zucchini and Yellow Squash Soup with Rosemary and Parmesan (all phases)

Source: kalynskitchen.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I wanted to post this recipe on the odd chance you have not yet tried Maida Heatter's Chocolate Mint Brownies. While they are delicious at any time, their layer of mint cream makes them especially appropriate for the St.Patrick's Day holiday. This is a layered treat. It begins with a dense fudgy brownie that is covered with peppermint cream and then coated with a gleaming, dark chocolate glaze. The peppermint cream can, of course, be tinted for those who wear the green and love overt symbols of the holiday. Brownies are one of the easiest dessert that can be made in our kitchens. They rarely require special equipment and this recipe can be made with a couple of bowls and a wooden spoon. Despite the ease with which these can be made, I promise you they are delicious. Just don't overbake them. While these can be made several days ahead of serving, they lose their sheen when refrigerated. I love the chocolate-mint combination and use it often. It works especially well here. If you need a dessert for St. Patrick's Day, I think you'll love this one. Here's the recipe. Double Chocolate Mint Brownies ...from the kitchen of One Perfect Bite courtesy of Maida Heatter Ingredients: Brownie Layer 1/2 cup unsalted butter, cut into pieces 4 ounces unsweetened chocolate, coarsely chopped 1-1/4 cups granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all purpose flour 1/4 teaspoon salt Mint Layer 2 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1 to 1-1/2 tablespoons heavy cream 1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe Green food coloring (optional) Chocolate Glaze 3 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Directions: 1) Preheat oven to 325 degrees F and place the rack in the center of the oven. 2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside. 3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool. 4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm. 5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull. 6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares. You might also enjoy these recipes: Chocolate Mint Brownies - David Lebovitz Salted Fudge Brownies - Verses from My Kitchen Peanut Butter Brownies - Being Suzy Homemaker Cakey Chocolate Brownies - Cookerati Chocolate Brownie - The Purple Foodie Quick and Easy Mocha Fudge Brownies - The Perfect Pantry Oreo Brownies with Buttercream Frosting - Love from the Oven Pecan Caramel Fudge Brownies - The Art of Baking Hot Chocolate Brownies - Sugar Plum Chocolate Cheesecake Brownie - Almost Bourdain Kahlua Brownies - Simply Recipes Iced Butterscotch Brownies - Culinary in the Dessert Mexican Chocolate Brownies - One Perfect Bite Bittersweets:The Ultimate Brownie - One Perfect Bite Red Velvet Cheesecake Brownies - Baking Bites

Source: oneperfectbite.blogspot.com

Joao and I went to Sao Paulo’s Mercado Municipal last weekend – the one Anthony Bourdain visited in one episode of “No Reservations” ; btw, I’ve read he said some mean things about the city. I hope he never comes back, thank you very much. Mercado Municipal is a very traditional market, full of lots of types of food and ingredients, but it was my first time there. I went crazy with all the spices, nuts, fruits and veggies, cheese, olives... I got home with several new ingredients to cook and bake with. And an emptier wallet, too. :) My first choice was some delicious dried apples I’d bought there– they were so good I was glad there was a lot more than the amount called for in the recipe. :) I found these bars here and used a different pan to make them. Make sure you use a warm knife to slice the bars, so you won't mess up the topping like I did. Toffee apple shortbreads from Delicious magazine Shortbread base: 110g unsalted butter, softened, plus extra for greasing 40g caster sugar 175g all-purpose flour 10g cornstarch Filling/topping: 100g dried ready-to-eat apples, finely sliced 450g firm dulce de leche* 200g dark chocolate, chopped and divided Preheat the oven to 180ºC/350ºF. Grease and line a square 20cm (8in) baking pan, leaving some paper hanging out of the pan on at least two sides (it will make unmolding easier). To make the shortbread base, cream the butter and sugar until pale and fluffy. Sift in the flour and cornstarch and, using a rubber spatula, then your hands, work to a dough. Place in the pan and use your fingertips to roll out flat and into the corners – if you have much too warm hands you might try it with the back of a spoon, lightly dusted with flour. Bake for 20 minutes or until golden. Set aside to cool.Scatter the apples over the cookie base, spread over the dulce de leche and level out. Chill in the fridge for 1 hour.Melt 150g of the chocolate in a glass bowl over barely simmering water. Remove the bowl from the pan and quickly wipe the water with a kitchen tower – no water should be in contact with the chocolate. Add the remaining 50g of chocolate and beat well to melt it. Pour the melted chocolate over the caramel and apples, then spread evenly. Set aside to cool at room temperature for about 2 hours or until set. Remove from the pan and cut into squares. * you can warm the dulce de leche into pouring consistency prior to adding it to the cookie base. Makes 16 squares

Source: technicolorkitcheninenglish.blogspot.com

From the kitchen of One Perfect Bite... I wanted to post this recipe on the odd chance you have not yet tried Maida Heatter's Chocolate Mint Brownies. While they are delicious at any time, their layer of mint cream makes them especially appropriate for the St.Patrick's Day holiday. This is a layered treat. It begins with a dense fudgy brownie that is covered with peppermint cream and then coated with a gleaming, dark chocolate glaze. The peppermint cream can, of course, be tinted for those who wear the green and love overt symbols of the holiday. Brownies are one of the easiest dessert that can be made in our kitchens. They rarely require special equipment and this recipe can be made with a couple of bowls and a wooden spoon. Despite the ease with which these can be made, I promise you they are delicious. Just don't overbake them. While these can be made several days ahead of serving, they lose their sheen when refrigerated. I love the chocolate-mint combination and use it often. It works especially well here. If you need a dessert for St. Patrick's Day, I think you'll love this one. Here's the recipe. Double Chocolate Mint Brownies ...from the kitchen of One Perfect Bite courtesy of Maida Heatter Ingredients: Brownie Layer 1/2 cup unsalted butter, cut into pieces 4 ounces unsweetened chocolate, coarsely chopped 1-1/4 cups granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all purpose flour 1/4 teaspoon salt Mint Layer 2 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1 to 1-1/2 tablespoons heavy cream 1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe Green food coloring (optional) Chocolate Glaze 3 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Directions: 1) Preheat oven to 325 degrees F and place the rack in the center of the oven. 2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside. 3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool. 4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm. 5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull. 6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares. You might also enjoy these recipes: Chocolate Mint Brownies - David Lebovitz Salted Fudge Brownies - Verses from My Kitchen Peanut Butter Brownies - Being Suzy Homemaker Cakey Chocolate Brownies - Cookerati Chocolate Brownie - The Purple Foodie Quick and Easy Mocha Fudge Brownies - The Perfect Pantry Oreo Brownies with Buttercream Frosting - Love from the Oven Pecan Caramel Fudge Brownies - The Art of Baking Hot Chocolate Brownies - Sugar Plum Chocolate Cheesecake Brownie - Almost Bourdain Kahlua Brownies - Simply Recipes Iced Butterscotch Brownies - Culinary in the Dessert Mexican Chocolate Brownies - One Perfect Bite Bittersweets:The Ultimate Brownie - One Perfect Bite Red Velvet Cheesecake Brownies - Baking Bites

Source: oneperfectbite.blogspot.com

What Les Halles is the Recipes to Rival challenge of the month? It's Anthony Bourdain's version of coq au vin. He describes this dish as "an old, tough bird that you have to drown in wine to get to taste good." Unfortunately, there's more to it than that. There are several disparate steps to this recipe. There is, of course, the braising of the chicken, but the completed dish is enhanced by separate preparations of onions and mushrooms that require special care. The end product can be quite lovely. My problem? My culinary skills, whatever they are, were honed in the 70's and early 80's of the last century. That means I've made a lot of coq au vin and have some very firm opinions as to how it should be prepared. The hard part was keeping my changes to a minimum and preparing the recipe as it was written. I think I did fairly well. Change number one; the recipe called for a stewing hen. Local butchers laughed at me, so I used a 3-1/2 pound free range chicken. Change number two; I substituted a good shiraz for the burgundy wine that's normally used because I prefer to drink shiraz. Change number three; I added a quantity of thick (almost jelly-like) chicken stock to cover the chicken as it braised. Change number four; I increased the amount of bacon used in the recipe to 6-ounces, but blanched the lardons before adding them to the pot. Change number five; I used thawed, frozen pearl onions instead of fresh. My family can deftly move onions from one side of the plate to another before burying them under chicken bones, so the onions are just for show and I refuse to kill myself preparing them. Change number six; I added 1 tablespoon of tomato paste to kill the purple color of the wine that caused the chicken to look black and blue. I also reduce the sauce by half before napping the chicken and vegetables. Technically, when a young chicken is used to replace the stewing hen the dish should be called braised chicken, not coq au vin. I'll never forget how the use of a young bird offended Andre Soltner when he judged a Top Chef episode. If you have time and would like to prepare coq au vin in the classical manner, you'll love this recipe. It is delicious, but it does take time that includes a 24 hour marination. My changes can be identified by red print. The original recipe can be found at Recipes to Rival . This months challenge is being hosted by founders Temperance of High on the Hog and Lori of Lipsmacking Goodness . Coq au Vin from the Les Halles Cookbook, by Anthony Bourdain Ingredients: 1 bottle/1 liter plus 1 cup/225 ml of red wine - I used Rosemont shiraz 1 onion, cut into a 1-inch/2.5 cm dice 1 carrot, cut into ¼-inch/6-mm slices 1 celery rib, cut into ½ inch/1-cm slices 4 whole cloves 1 tbs/14 g whole black peppercorns 1 bouquet garni - a bay leaf, 3 sprigs of thyme and 4 sprigs parsley tied in a large coffee filter 1 tablespoon tomato paste 2 to 3 cups reduced chicken stock 1 whole chicken, about 3.5 lb/1.35 kg, “trimmed” – meaning guts, wing tips and neckbone removed salt and freshly ground pepper 1 tbs/28 ml olive oil 6 tbs/75 g butter, softened 1 tbs/14 g flour ¼ lb/112 g lardons - I used 6-oz. blanched lardons ½ lb/ 225 g small, white button mushrooms, stems removed 12 pearl onions, peeled - I used 1 cup thawed, frozen pearl onions pinch of sugar Directions: 1) The day before beginning to cook, combine the bottle of red wine, the diced onion, sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight. 2) Preheat oven to 325 degrees F. Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, it should be removed from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown, about 10 minutes. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Stir in tomato paste. Put the chicken back in the pot, along with the bouquet garni. Add thick chicken broth to cover chicken. Bring to a simmer; cover pot and bake for 1 hour and ten minutes. 3) While chicken braises in oven, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon. 4) When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again). Return to a pan and cook until sauce is thick enough to coat a spoon. Add reduced red wine. Add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Pour sauce over the chicken. Yield: 4 servings.

Source: oneperfectbite.blogspot.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com

War Remnants museum, is a place to understand how Vietnamese peoples went through during Vietnam war. Photo of " napalm girl ", you can read more here .. Reunification Palace During our visit, there was a Canon's photography exhibition, many awesome photos were display here.. Frankly, nothing much to see inside here actually.. The green surrounding outside has better view  I just wonder how they manage these electric wires.. Ben Thanh market  The main purpose to visit Ben Thanh market was to get some "Fu' and "Hi" chops , you can get these type of chop at the stall where they selling all kind of bakery items.. I feel this shop given more reasonable price if compare to others ... Revisit to Ashima - mushroom hot pot, you may check my old post here Ashima 35A Nguyen Dinh Chieu, Dist 1, HCMC. Tel: 848 3824 1966 Every time I told my daughter and mother how good was this mushroom hotpot, and told them one day I will bring them to try out..This time I keep my promise, bring them to try out.. We went to the old place, but realized that they have actually shifted to somewhere else. Luckily we found their new place..  Many types of mushroom to choose from.. We still prefer to order beef slices to go with mushroom hotpot. My kids and mother were really enjoyed this hotpot. But my husband and I feel the taste somehow not that good anymore.. Anyway, if you have never tasted mushroom hotpot before (I haven't see this type of restaurant here), this is still a place to try out.. Captured this photo when we were on the way to try out Banh Xeo..normal to see this type of scene in Ho Chi Minhwith many peoples on motorcycle.. Banh Xeo 46A 46A D Dinh Cong Trang | District 3 , Ho Chi Minh City , Vietnam  A Banh Xeo place that made famous by Anthony Bourdain (No reservation) , you can watch the video here .. Learnt a tip from here, pour out the excess batter so you can have thin and crispy Banh Xeo.. Dipping sauce and veggie to go with Banh Xeo Ya, their Banh Xeo was really crispy but a bit oily. If I look at my Banh Xeo , i think I have added too much of turmeric powder as its look too yellow.  We also ordered this deep fried soft shell crabs and authentic Vietnamese coffee.. I went to this wet market, but sorry i couldn't recall the name.. French bread is so common here, even you can find it at wet market.. I bought pumpkin flowers from here, to make stuffed pumpkin flowers  My mother bought this Thien Ly Xao Bo (Thousand miles flowers) At the end of the street at this market, turned left and you can find two shops selling bakery ingredients (located at the 1st floor), where you can get the chops here too..at fixed and reasonable price.. Phuong Ha at 58 Ham Nghi St., District 1  Cuc Gach Quan 10 Dang Tat, Ward Tan Dinh, District 1, Saigon Tel: (84.8) 38 48 01 44 // (84) 01 657 10 10 10 - A new discovery of eating place after saw Esther's review.. This restaurant also made famous by Angelina Jolie and Brad Pitt when they brought their adopted children back to Vietnam as to let them get to know their country where they were born.  kitchen area.. their old collections.. A very thick menu , like a book.. Use kangkong stem (water morning-glory) as a straw, something very new to me. very interesting ^_^ Anyway, the price for a fruit juices like this is almost equal to a plate of dish..rather expensive!! Everything we ordered were very delicious. I will be back to this restaurant if i will re-visit HCM again.. When my mother saw all these broken bowls and plates that they used., she said "Choy Choy, for Chinese only beggar use broken bowls", LOL..I told her that this is new fashion ,hehehe.. End of my update..Thanks for dropping by..

Source: nasilemaklover.blogspot.com

2 lbs pork belly, cut into 2 in cubes (5 cm) 1 lb pork shoulder, cut into 2 in cubes (5cm) 4 cups water 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) 1 teaspoon salt 1 pinch black pepper 1 lb pork fat, cut into thin slices 1 Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. 2 After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. 3 Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) 4 Shovel some still warm pork into your mouth -- you know you want to. 5 Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. 6 Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

Source: food.com

How do you cook quinoa? I was recently asked. The answer is simple. Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Venice Beach minute. How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with. Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand. Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps. For those of you without a rice cooker: Add the cup of rinsed organic quinoa to a saucepan add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork. Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste. Notes* Start with 2 cups water in a rice cooker. At higher altitudes , use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally. If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- r ed and black quinoa may require extra water- especially if it turns out more crunchy than fluffy. Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste. Why you might want to try quinoa... Quinoa is very laid back and not full of itself at all. It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days). If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing. Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring. Do we care? Here are some of my favorite quinoa recipes: Kale Salad with Quinoa, Tangerines and Roasted Almonds Lime Quinoa Salad with Mint Quinoa with Fresh Summer Vegetables Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds Quinoa Salad with Blueberries, Strawberries, and Watermelon Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette Quinoa Salad with Roasted Beets, Chick Peas + Orange Quinoa Stuffed Portobello Mushrooms Quinoa Mushroom Pilaf Quinoa Taco Salad Red Quinoa with Roasted Butternut Squash + Pecans Stuffed Cabbage with Roasted Sweet Potato and Quinoa Summer Quinoa Salad with Kalamatas and Mint Warm Spinach and Quinoa Salad with Grape Tomatoes Quinoa In Baking: Peanut Butter Quinoa Cookies Quinoa Pumpkin Cookies Quinoa Breakfast Bars with Blueberries Quinoa Breakfast Brownies Quinoa Breakfast Cake Quinoa Chocolate Brownies Quinoa Muffins with Pecans + Dark Chocolate More quinoa recipes from food blogs: At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Source: glutenfreegoddess.blogspot.com



We’ve always loved the Northern California Bay Area and over the past 20 years, we’ve made many trips back to eat and explore. But this last trip back with Fairmont Hotels and Resorts was a dream because we had the opportunity to discover so many new jewels of the Bay Area in one swoop with guidance and recommendations from area experts.  It really helps to have the folks who live in the area to show us their favorite local spots! And in our case, it was three different regions, each with their own unique flavors.



It was pretty much like a road trip through the San Francisco Bay area, exploring it with new, open eyes. The amazing team at the 3 Fairmont Hotels and Resorts in the Bay area guided us through our food journey and provided us with world class accommodations at three of their bay area hotels: Fairmont Sonoma Mission Inn  Spa, Claremont Club  Spa and Fairmont San Francisco. We ate, photographed, filmed, ate way more than we should have but because we’re truly food obsessed, we considered it food research. We’re good at that.

Fall is a gorgeous time of year to visit Sonoma wine country





Our trip started with a gorgeous stay at Fairmont Sonoma Mission Inn Spa. This beautiful and serene resort is nestled in the heart of California Wine Country. We visited in late October and it was a beautiful time, with harvest just finishing off and the vines were in their Fall color glory. And they’re already on our favorites list because they’re dog friendly! Lexi and Sierra didn’t get to indulge on this trip and not sure if we’d want to bring them because they’re too many cute squirrels around. They’d be wanting to chase every critter they see.





They’re famous for their natural mineral hot springs in Sonoma Valley, which sets the perfect setting to their Willow Stream Spa which is one of the only luxury spa resorts in the country with its own source of thermal mineral water. They even have their own championship Sonoma Golf Course, which is super cool to be golfing across the street from beautiful and tranquil vineyards.

Dreamy wine, cheese and Michelin Star dinner. 

Dinner was at their signature restaurant, the Michelin award winning Santé Restaurant. Our tasting menu dinner was outstanding and paired with perfect wines from local wineries. The roasted ribeye of free range lamb was one of the best lamb dishes we ever had. Topped with tabbouleh, eggplant, minted yogurt and bordelaise aioli it was hard to not lick the plate clean. And to top off this amazing dinner experience, during out stay we were able to visit Kendall Mini Farm and Linda, who provide the micro greens for Santé. It was amazing to taste, experience and film this whole farm to table experience. You can watch it on Facebook here. Chef Andrew Cain and Linda of Kenwood Mini Farm talk fresh produce Here’s a video of that great day: Benziger Family Winery was another eye-opener visit because it was our first time visiting a biodynamic winery. Jill Benziger led us through an education and tour about their family winery and their passion on making wines that are certified Biodynamic, organic and by using sustainable farming methods. Their quality wines taste even better knowing that they’re being made by folks who care about the land and the sustainable future of wine making. Their super cool wine cave was spectacular for our lunch stop. After a dreamy two days in Sonoma, we hopped in the car and drove to the latest addition to the Fairmont family of hotels and resorts: the historic Claremont Club  Spa. Literally nestled between Berkley and Oakland (one portion of the property lies in Oakland, the other in Berkley). The Claremont is full of character and lore. From one of its owners winning the property in a game of checkers to being nearly caught up in the 1991 Oakland fire. Frank Lloyd Wright called the Claremont “One of the few hotels in the world with warmth, character, and charm.” the best view of San Francisco from our room at The Claremont and at their restaurant Limewood  Following the Fairmont’s acquisition of the Claremont and a beautiful remodel, you can add “swank” to that description. The visual lines leading from the front door to the lobby pulls you into the hotel, which suddenly opens up like a breath of fresh ocean air. Steer towards the lobby bar with the massive windows with views overlooking both the Bay and Golden Gate bridges and we found ourselves drawn into the Hillary-Tenzing Room. Named and remodeled after explorer Edmund Hillary, his sherpa, Tenzing Norgay, and their adventures, the stunning rich blue room is seeped with mountaineering and Nepalese artifacts. With cocktail in hand, we could spend days on end in that room and never tire of its charm. It’s a great thing that the Claremont’s guests have exclusive access to The Club at the Claremont. With its beautiful lap pools, tennis courts, daily fitness classes, and TechnoGym equipment, we needed some calorie burning activities to help balance all the food we ate while we were there. Meals at both Meritage and Limewood restaurant were insanely delicious  Whether it was the great food, cocktails, and wine at the Limewood Bar and Restaurant, great bites in the Lobby Lounge and Hillary-Tenzing Room, to the meals at Meritage, we found ourselves clearing plate after plate. How can you not? They do a great job sourcing from the exceptional regional cuisine, and prepare the dishes to highlight how good it is. After spending  a couple days with stunning views of San Francisco from the Claremont, we headed across the bridge into the city itself. Perched atop Nob Hill, the Fairmont San Francisco welcomed us with open arms. For over a century it’s been known for its elegance and impeccable service, and is the perfect launching point for excursions into the city. Step out the door and head down the hill to one of the great food cities in the world. You can even hop on an iconic San Francisco trolley just outside the hotel. The Penthouse Suite and inspired cocktails from the Tonga Room  Hurricane Bar Here’s a snippet of our own little Penthouse Suite party: Not that we needed to leave the Fairmont to have a good time. The Fairmont San Francisco may be elegant and grand, but don’t mistake it for stuffy. They love to have a good time. We arrived in perfect time to see their departments’ Jack ‘o Lantern carving contest entries displayed in the lobby for all to vote, while at the same time in the lobby their annual 2-story gingerbread house was being build brick-by-gingerbread-brick by their culinary team. Head on over to the Tonga Room in the hotel and you’ll find a place Anthony Bourdain declared, “If you have no love in your heart for this place, you are a sick, twisted lonely…” (we’’ll leave it at that but you get the point, it has Bourdain’s love). The Tonga room is the oldest continuously operating tiki bar in North America and shows no signs of slowing down and we could agree more with Bourdain’s sentiment. Within these same hotel walls, if you head up to the The Penthouse Suite, you’ll find 6,000 square feet of luxury. It’s housed royalty to rock stars and has more than a fair share of unforgettable parties and history changing events. There’s even a secret passageway in the suite’s library. This a place with so many stories to tell. It’s certain both JFK and Mick Jagger added to its legendary history. One of the best food tours we had with Foodie Chap and Fairmont San Francisco  Our experiences across the Fairmont Hotel family in the Bay area was extraordinary. Each location is reflective of the variety of character the region epitomizes. From the relaxed wine country, amazing artisan food producers, elegant and historic settings, spectacular views, an iconic bustling city, it was wonderful to experience the diversity in their character. They were all remarkable in each of their own individual ways. Epic thanks to Fairmont Hotels Resorts for sponsoring us on this project supporting our love on culture, travel and food discoveries! 

© Todd Diane for White on Rice Couple, 2016. | Permalink | One comment | Add to del.icio.us

Post tags:



The post Exploring Northern California Bay Area with Fairmont appeared first on White on Rice Couple.

Source: hiteonricecouple.com

Copyright 2017 ® - Contact