Bourbon & Brown Butter Salted Pecan Ice Cream

By: The Food Hunter

Even though summer is over I still crave frosty treats. Honestly, why shouldn't ice cream can be enjoyed all year long. Simply changing the flavor of ice cream you choose will make it more acceptable to eat a big bowl of this delicious frozen dessert in the winter. This time of year I prefer the taste of cinnamon, nutmeg and other seasonal flavors over the fruity tastes I would normally flock to when the temperatures are on the rise.

I recently received a Pure Indulgent 2 qt Cuisinart Ice Cream Machine from Wayfair, the world's largest online destination for the home. I liked being able to compare machines from various brands on the Wayfair site before actually committing to one. And I love how quiet this Cuisinart is compared to my old ice cream maker.

Enough about product let's go back to talking about ice cream! Decadent is how I would describe this Bourbon Browned Butter Salted Pecan ice cream. Every spoonful gives you the taste of rich, creamy browned butter, mixed with lightly salted and toasted pecans and a hint of bourbon.



Bourbon & Brown Butter Salted Pecan Ice Cream

2 cups heavy cream
1 cup whole milk
¾ cup brown sugar
1 vanilla bean, split lengthwise
¾ tsp. vanilla extract
1 1/2 cup pecans
3 tablespoons bourbon
1/2 tablespoon butter
1/4 tsp. salt


Pour 1 cup of cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add the remaining cream, milk, and the vanilla extract. Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.

In the meantime melt butter and add salt, mixing together. Pour over pecans, tossing to coat well. Place pecans evenly onto a rimmed baking sheet and bake on 350 for about 15 minutes, stirring occasionally. Pecans should get lightly toasted.

When ready to churn ice cream, remove the vanilla pod (reserve the bean for another use), then mix in your ice-cream maker according to the manufacturer’s instructions. About 5 minutes before ice cream would be finished add the toasted pecans and bourbon. Continue to mix until ice cream is done.

 I received the products mentioned in this post,  however all opinions are my own.

Hearty Chickpea Soup #SundaySupper

By: The Food Hunter

I'm excited to be taking part in my very first Sunday Supper Movement event. Sunday Supper is a group of bloggers on a mission to bring back Sunday Supper around the family table in every home. They often will partner with brands and services that are like minded and believe in the power of their mission.

This week the group is showcasing warming trends including: soups, stews, desserts and drinks. Nothing warms me up more than a steamy bowl of soup. Since I often eat soup as a main dish I like it to be hearty. Loaded with good for you chickpeas, this creamy soup fits the bill!



Hearty Chickpea Soup

3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
crushed red pepper flakes
2 cans chickpeas, rinsed & drained
3 cups water
salt & pepper to taste

Heat the oil in a large sauce pan over medium heat. Add garlic, rosemary and crushed red pepper.
Cook, until the garlic becomes fragrant, about 1 minute.

Add chickpeas and cook 2 minutes, stirring constantly. Add water and bring to a boil. Reduce heat and simmer 30 minutes.

Using a hand blender, puree soup in pot. Season with salt and pepper and serve.




  Beverages

• Drunken Pumpkin Spice Latte by Hezzi-D's Books and Cooks
• Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
• Mexican Atole by Curious Cuisiniere
• Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley

Desserts

• Apple Pear Crisp by The Freshman Cook
• Bananas Foster by Pies and Plots
• Chocolate Hazelnut Lava Cake by Brunch with Joy
• Fudge Pudding Cake by Cosmopolitan Cornbread
• Honeycrisp Apple Tart by The Redhead Baker
• Pumpkin Cheesecake in Pumpkins by Desserts Required
• Warm Cardamom and Coconut Rice Pudding by Fearless Dining

Main Dishes and Soups

• Beef Brats and Beans Soup by Cindy's Recipes and Writings
• Beef Pot Pie with Herbed Biscuits by From Gate to Plate
• Best Ever White Bean and Mushroom Soup by Pancake Warriors
• Braised Venison with Plums by Food Lust People Love
• Butternut Squash Chili by Amee's Savory Dish
• Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
• Carbonnade Flamande by Tara's Multicultural Table
• Classic Italian Meat Sauce by That Skinny Chick Can Bake
• Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
• Hearty Chickpea Soup by The Food Hunter's Guide to Cuisine
• Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
• Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
• Curry Debal by Palatable Pastime
• Easy Sweet Potato Soup by Healing Tomato
• Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
• French Onion Soup by Grumpy's Honeybunch
• Gingered Butternut Squash Soup by Noshing With The Nolands
• Hearty Turkey Lentil Soup by A Gouda Life
• Hearty Vegetable Beef Soup by Party Food and Entertaining
• Mango Habanero Sauce by What Smells So Good?
• Oxtail Stew by Nosh My Way
• Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
• Red Lentil Soup by My San Francisco Kitchen
• Roasted Squash Soup by A Day in the Life on the Farm
• Turkey Enchilada Casserole with Salsa Verde by Food Done Light
• Slow Cooker English Roast by Wholistic Woman
• Slow Cooker Lamb Rogan Josh by Caroline's Cooking
• Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
• Slow Cooker White Chicken Chili by Renee's Kitchen Adventures
• Spice Rubbed Braised Beef by FamFriendsFood
• Spicy Meatball Tortilla Soup by The Weekend Gourmet
• Sweet Potato Soup with Bacon by Cooking Chat
• Turkey Chipotle Chili by The Complete Savorist
• Tuscan White Bean Soup with Ham by Big Bear's Wife

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

On The New Menu At T.Cooks

By: The Food Hunter

A new chef arrived in Phoenix this past May and he is changing the T.Cooks menu back to Northern Mediterranean cuisine. With dishes inspired from the regions of Spain, Northern Italy and Provence,
Chef Todd Allison, is honoring the Mediterranean principles of simple preparations and uncomplicated dishes, all made with seasonal ingredients.



Many of the ingredients being used are grown right on property in the newly expanded chef's garden and items like cheese, protein & olive oil are sourced from Spain, France and Northern Italy.

I recently got to try the new menu and standouts include:

The beat salad with Crow's Dairy goat cheese, cranberry pistachio pesto and an aged sherry bourbon drizzle.



The Foi Gras which is served on top of Mary's fried chicken and a thyme waffle.



The grilled tender Spanish octopus accompanied be lightly fried calamari, charred green beans, roasted tomatoes, artichokes and a lemon-caper aioli.



The beef short rib and arugula ravioli which is served with a delicious parsnip puree.



A whole roasted Sea Bream that comes with mustard greens, shaved fennel, radish salad, kalamata olives, and pickled garlic.



Lastly a pork trio which includes a wild boar chop & pork cheek, accompanied by house made sauerkraut, pearl onions, mustard, savory granola, with a caramelized apple glaze.



Not only does T.Cooks serve delicious food it also offers craft cocktails in a relaxed lounge atmosphere at the Mix UP Bar



and a captivating outdoor dining environment complete with stone fireplaces.



Everything you could possibly want when dining out is available to you at T.Cooks at the Royal Palm Hotel. Be on the look out for more exciting things coming from Chef Allison featuring the open fireplace, think rotisserie chickens and pigs.

This experience was provided complimentary but all opinions are my own.

Mini Bell Peppers With Chipotle Aioli

By: The Food Hunter

The first time I ever tried Chipotle, a smoke-dried jalapeño used primarily in Mexican inspired cuisines, was about a month ago at SaltRock Southwest Kitchen. Not being a big Mexican food eater it was quiet easy to have stayed away from chipotle for so long, though now I'm having regrets. The smokey, somewhat earthy flavor of chipotle is quite addicting.

Chef Masssimo de Francesca, of Salt Rock Southwest Kitchen, turned me on to chipotle with his mouthwatering mini bell pepper appetizer. The peppers, which are smoked and then sauteed, are served with a chipotle aioli giving the dish a Mexican flare. It was love at first bite for me and these baby bells.

I was excited when Chef said he would share his recipe. So, this past weekend my husband heated up the smoker for some brisket and threw a bunch of peppers on with it. I whipped up the chipotle aioli and served it with the peppers in individual dipping bowls. Needless to say everyone loved it!

Mini Bell Peppers With Chipotle Aioli

(courtesy of Chef Massimo de Francesca)

For the smoked peppers

1 to 2 pounds of mini bell peppers

1 teaspoon vegetable oil

1 tablespoon of Kosher salt

Applewood or cherry wood to smoke (we used apple)

Method

In a large bowl, toss peppers with oil and salt. Put in preheated smoker for 10 minutes. Alternatively you could char the peppers on a grill very briefly or smoke them on the grill for 3 minutes.

To sauté the peppers

1/4 teaspoon of sesame oil

1 teaspoon of the Veg oil 

1/4 teaspoon of finely chopped garlic 

1/4 teaspoon finely chopped onion
1/4 teaspoon sesame seeds

Salt and pepper to taste

Heat oil over medium heat, add garlic, onion and sesame seeds. Add peppers whole and saute until soft to touch with a fork.

For the chipotle aioli 

2 cups of mayonnaise

1/4  teaspoon of granulated garlic

Juice of one lemon, strained

Salt-and-pepper to taste

A few tablespoons of water to dilute

1/2 teaspoon of chipotle purée (1 small can of Chipotle peppers in adobo sauce)

Few drops of liquid smoke

In a food processor or blender pulverize the can of chipotle peppers in adobo sauce and a small amount of  water. 

In a small bowl combine mayonnaise and lemon juice. Add chipotle puree a 1/2 teaspoon at a time until desired taste. Add a few drops of liquid smoke and season with salt and pepper.

Arizona Italian Association: Best of Italy 2015

By: The Food Hunter

This past Friday night, for the second year in a row, the Italian Association of Arizona hosted a Best of Italy event with 20% of proceeds going to the Phoenix Children's Hospital.  The event featured 5 local Italian chefs and 5 top Italian wineries. Each chef presented two plates, which were paired with a few varieties of wine.

On the menu:

Chef Chris Nicosia from Sassi

• Roasted Baby Beets with Ricotta di Bufala and Pistachio 
• Pesto Cavatelli with Wild Boar Ragu and Pecorino 

 

Chef Gio Osso from Virtu

• Farinata con Pesto Bianco (Vermentino) 
• Panino di porchetta con salsa verde (Auxo Red Blend) 
• Gnocchi di castagne e ricotta al ragu di salsiccia e robiola (Niccolo V) 

Chef Massimo De Francesca from Taggia 

• Insalata di scampi con radicchio, indivia, finocchio, balasmico bianco, arance rosso, e crema di limone (A salad of langoustines with radicchio, fennel, endive, white balsamic, blood oranges, and lemon aioli) 
• Spaghetti alla Chitarra

Chef Massimo Bassetto 

• various salads
• pasta with sausage & mushroom sauce

Marcellino Verzino from Marcellino Ristorante  

• Salmon Tartare 
• Chef's Handcrafted Pasta with fresh sausage and shiitake mushroom drizzled with truffle oil 

 The Best of Italy 2015 was a fantastic event that I hope will continue for years to come!

highlights from the @AssItalyAZ Best of Italy event! https://t.co/ZlqmVU2Hfs #Italian #food #Arizona pic.twitter.com/O7BdtNrjhC

— Food Hunter (@foodhunterguide) October 20, 2015

Fresh Corn & Basil Hummus

By: The Food Hunter

Hummus is one of those dishes that is easily customizable, you can add all kinds of tasty things to it for a delicious twist. You may remember the tomato basil hummus I posted earlier this summer; a variation on traditional hummus that added tomatoes & basil to the mix. It was a huge hit at our house and an inspiration for the recipe below.

Using our garden basil and locally grown corn made this simple hummus extra delicious but don't worry it is equally yummy with store bought. Serve it with your favorite pita for a healthy light lunch option!



Fresh Corn & Basil Hummus

1 cans chickpeas
1 tsp garlic powder
1 tsp salt
crushed red pepper
4-6 Tbsp olive oil
kernels from 1 ear of corn
2 Tbsp basil, chopped

Add chickpeas, garlic powder, salt, crushed red pepper and olive oil to a food processor and mix. Continue to puree until creamy, adding some water if necessary. Place in a bowl and sprinkle with corn and basil. Serve with fresh pita.

A delicious alternative to traditional hummus: Corn & Basil Hummus https://t.co/SB3R3Ed2ff #recipe #fitfam #healthy pic.twitter.com/uNaDQ658ZV

— Food Hunter (@foodhunterguide) October 20, 2015

Make Holiday Prepping Easier with Kitchen Aid Appliances From Best Buy ***Advertisement***

By: The Food Hunter

Do you like to cook? Are you prepping for the holidays yet? If so you'll want to know about the new Kitchen Aid line of appliances available now at Best Buy. Kitchen Aid has re-imagined what a cook's kitchen can be with their all new line of Slide-in Ranges and five door refrigerators.

Imagine how easy it would be to cook your holiday feast with one of these new ranges that feature Even-Heat™ Technology, and an exclusive Steam Rack and Steam Bake option. If you cook as much as I do you will love the baking drawer. It  provides an additional oven without taking up additional space.You can use it to keep food warm, slow cook or bake items at a different temperature than the main oven.

This time of year refrigerator space is a premium at our hose. The Kitchen Aid French door refrigerator offers the ultimate in flexibility, organized storage and easier access to all your food. No more digging through the freezer endlessly, your food will now be at your fingertips. Not only that it looks sleek and has a luxury fit and feel.

These new Kitchen Aid products are sure to make your holiday prepping easier, which means less time in the kitchen and more time with family and friends! If you want more reasons to head over to Best Buy and check these appliances out:


**Now through 10/31 get a free 10-pc Painted Stainless-Steel KitchenAid Cookware Set w/ the Purchase of Any KitchenAid Range
**Now through 10/31 you can save an additional 5% with the purchase of 3 or more Kitchen Aid Major Kitchen Appliances

**Best Buy offers 18 month financing on Major Appliance purchases $599 and up or 10% Back in Rewards and free delivery, haul-away & recycling on Major Appliance purchases $399 and up.

I have been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free but all opinions are my own.

Sprouts Farmers Market Headquarters Tour & a Giveaway!

By: The Food Hunter

I recently took a tour of the new 4 level Sprouts headquarters located in North Phoenix. The ground floor of this innovative office space includes a barn theme lobby and a small Sprouts market serving employees and the surrounding neighborhood.



The upper floors, each with a unique farm theme, offer office and meeting space for employees. There are picnic tables scattered about for staff lunches and breaks.



And a commercial kitchen for in-house chefs to create recipes featuring Sprouts brand products. There is always something in the works at the Sprouts headquarters.



One of the things I can appreciate about Sprouts is their "Every Meal Is A Choice" motto. Most importantly the fact that like myself they are trying to inspire and educate people to eat healthier. Sprouts makes it easier by offering the best products possible to the consumer at the lowest price point by following standards when choosing the products you see on their shelves.



Sprouts also offers ongoing education to their employees so that they are able to answer every customers questions with the most knowledgeable answer. If, as a consumer, you want a little extra information you can always check their Healthy Living Resource page.



As I mentioned above Sprouts has their own line of products, many of which change with the seasons. As you can imagine this month it's all about pumpkin. My favorite product is the Sprouts organic canned pumpkin; no additives or preservatives. I used it to make decadent Pumpkin Butter Cups and yummy Pumpkin Parfaits.

Want to try some Sprouts brand products for yourself? Enter below for a chance to win a Sprouts Gift Card!

a Rafflecopter giveaway

Healthy Pumpkin Parfaits

By: The Food Hunter

Who else is "Pumped Up For Pumpkin?" It's mid-October and the pumpkin craze seems to be in full force. It's hard not to jump on the bandwagon when stores are showcasing it everywhere.

Me, I'm a pumpkin puree, create my own recipe, kind of girl which is exactly what I did when I got several cans of pumpkin to work with from Sprouts Farmer's Market.

These Pumpkin Parfaits are filled with good for you pumpkin puree and Greek yogurt. They are perfect for breakfast and also make a healthy afternoon snack. Fulfill your pumpkin craving with this easy to make treat.

Pumpkin Pie Parfaits

1/4 cup Greek Yogurt
1/4 cup Pumpkin Puree (I used Sprouts brand)
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon honey
1 teaspoon vanilla

Mix pumpkin puree and next 6 ingredients together. Layer small cups with Greek yogurt and pumpkin puree mixture, alternating. Top with homemade granola.

I have an ongoing relationship with Sprouts.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.

PassionFish In Pacific Grove...Worth The Trip

By: The Food Hunter

Back in September I spent a long weekend in Carmel-by-the-Sea, on a culinary tour of the Carmel/Monterey area. To be honest there was so much delicious food and drink within walking distance to my hotel in Carmel, I ended up not spending nearly enough time in Monterey. (reason for a return trip)

I did however make my way to the Pacific Grove area for a special dinner at Passionfish. Why you ask? Let's just say I had heard so much about the food Passionfish that I couldn't resist.

Owners, Chef Ted & Cindy are dedicated to providing their customers not only sustainable seafood but also the freshest local ingredients possible. Passionfish has been designated a "green business" and has been voted one of the best restaurants in the area. Not only is the food delicious the wine list is also quite impressive. Bottles are priced close to retail rates, there are also several half-bottles and wines by the glass available.
 
We started our meal with the ricotta bee pollen gnocchi; two large pillowy gnocchi made with local bee pollen were served in a light brown butter sauce topped with arugula. The flavor combination was amazing.

We also shared the Dungeness crab & avocado salad paired with a spicy ginger vinaigrette that complimented it well. The salad was light and refreshing and perfect before dinner.

Next we tasted the chickpea stew; a hearty bowl of stew loaded with vegetables, chickpeas and pepitas cooked in a North African chermoula sauce. I loved how well everything went together and glad we decided to try it.

For my entree I had the sturgeon; it was my first time trying this particular type of fish and I loved it. It was served over a citrus scented white bean salad and topped with a spicy herb pesto. If it is on the menu I strongly suggest you try it!

My husband had the duck confit, a favorite of his. The mouthwatering confit was served with a local honey reduction a side of brocollini and a delicious smoked chile potato cake.

It was hard to even think about dessert after all of this amazing food but then I noticed the banana bread pudding with caramel rum sauce and ginger honey ice cream. Light, creamy and full of flavor it was the perfect ending to this meal.

If you are in the Monterey/Carmel area I would highly recommend making plans for dinner at Passionfish. Be sure to make reservations as this popular spot tends to fill up quick and rightly so.

This experience was provided complimentary however all opinions are my own.

Sturgeon/warm preserved lemon-white bean salad/spicy herb relish - See more at: http://www.passionfish.net/daily_menu#sthash.ByIVcwIn.dpufs

red charmoula

red charmoula

red charmoula

Ricotta-bee pollen gnocchi/tomato brown butter 10

Ricotta-bee pollen gnocchi/tomato brown butter 10

Ricotta-bee pollen gnocchi/tomato brown butter 10

Ricotta-bee pollen gnocchi/tomato brown butter 10

Homemade Pumpkin Butter Cups

By: The Food Hunter

Planning a Halloween party and need a sweet treat? These Homemade Pumpkin Butter Cups are something special. Similar to the traditional peanut butter cup in looks only, these treats feature dark chocolate melted with Kerrygold butter and filled with the decadent taste of pumpkin pie. Trust me when I say these delicious treats won't last long!

Pumpkin Butter Cups

¼ cup raw cashews
¼ cup pumpkin puree
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon ginger
1/4 teaspoon nutmeg, grated
1/4 teaspoon cloves, grated
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
pinch of salt
1 bag dark chocolate chips
1 tablespoon of butter (I used Kerrygold unsalted)

Grind cashews into a fine powder using small food processor.
Add pumpkin, honey, oil spices, vanilla and salt and grind until smooth. Cover and place the mixture in the refrigerator for about 1 hour.

Melt the chocolate and butter together. (Adding butter makes for a smoother silkier chocolate.
Using a pastry brush, coat the bottom and part way up the sides of cupcake liners with chocolate. (Mini cups would work well) Chill in the freezer for 10 minutes, or until the chocolate sets up.
Spoon the pumpkin mixture into the chocolate shells, leveling it out. Coat with additional melted chocolate to cover.

Chill the cups in the refrigerator for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Can serve at room temperature or chilled.

I have an ongoing relationship with Kerrygold.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.

Fudgy Chocolate Espresso Bars for #Choctoberfest

By: The Food Hunter

Chocotoberfest is winding down but I wanted to get in one last chocolate recipe! These Fudgy Chocolate Espresso Bars are thick rich and utterly delicious! Honestly you can't go wrong with a dessert that has chocolate and coffee infused in the base. Try them for yourself.

Fudgy Chocolate Espresso Bars

1 cup sugar (I used Imperial)
1 tbsp cinnamon
1 shot espresso
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 large eggs
1 tsp vanilla
8 tbsp butter, melted and cooled
7 ounces dark chocolate, melted (I used Divine)
3 tbsp cinnamon sugar

Preheat oven to 350F. Butter and flour an 8-inch square cake pan.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In a medium bowl, whisk together milk, eggs, vanilla, espresso, melted chocolate and butter. Pour liquid mixture into the flour mixture and stir until just combined.

Pour half of the batter into the prepare pan, spreading it evenly over the bottom. It will be thick. Sprinkle with half the cinnamon sugar. Top with the remaining batter and cinnamon sugar.

Bake for 30-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

An InLinkz Link-up

Sweet Potatoes & Horseradish...Yes Please!

By: The Food Hunter

Horseradish & sweet potatoes is not a common combination but definitely something I suggest you try. Soft and sweet on the inside with a tangy crust on the outside; sounds like a match made in heaven to me. I came across the recipe below browsing The Food Network and though I initially was skeptical of the combination I decided to give it a try anyway.



Sweet Potatoes with Maple-Horseradish Butter
(recipe adapted from The Food Network)

2 pounds sweet potatoes (about 3 medium potatoes), peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
1/4 cup low-sodium chicken broth
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed flat-leaf parsley leaves, chopped
1 tablespoon prepared horseradish


Preheat the oven to 400 degrees F. Put the sweet potato chunks in a 3-quart casserole dish in an even layer.

Bring the maple syrup to a gentle boil in a small saucepan over medium-high heat. Boil for 1 minute, then add the broth. Let come to a boil again, then cook for 1 minute more. Turn off the heat and whisk in the butter. Pour the mixture over the sweet potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cover the dish with foil and roast until the potatoes are tender, about 30 minutes. Remove the foil and continue to roast until the sauce is reduced to a glaze, 10 to 15 minutes. Add the parsley, horseradish and 1/4 teaspoon salt and stir to coat the potatoes. Serve hot.

No-Bake Chocolate Ricotta Hazelnut Cake for #Choctoberfest!

By: The Food Hunter

Welcome to #Choctoberfest, a week long celebration where participating food bloggers share their all-time favorite chocolate recipes from sweet to savory (and everything in between). Be sure to check-in often for delicious recipes.

Special thanks to Imperial Sugar and Divine Chocolate for sponsoring this post and to The PinterTest Kitchen. for all their hard work.

The first recipe I'm sharing is this incredibly delicious No-Bake Chocolate Ricotta Hazelnut Cake. A simple mousse like chocolate cake with a cookie crumb crust; it that takes less than 30 minutes to prepare, but will need to mold in the fridge for at least 6 hours.



No Bake Chocolate Ricotta Hazelnut Cake

14 ounces dark chocolate (I used Divine)
1 container (15 ounces) whole milk ricotta cheese
3/4 cup heavy cream
1 cup of Bob's Red Mill hazelnut flour
1 cup home made biscotti, (or your favorite cookie)
3 tablespoons unsalted butter, room temperature
4 tablespoons sugar (I used Imperial)
1/2 cup toasted hazelnuts (optional)

Lightly butter the ring of a 7-inch springform pan

In a food processor, combine the hazelnut flour, cookies and sugar. Process until the mixture resembles coarse sand. Add butter and process until combined. Press this mixture firmly and evenly into the springform pan and set aside.

Melt chocolate in a heatproof medium bowl in the microwave until melted and smooth, stirring every 20 seconds, for about 1 minute. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add chocolate and blend until smooth. Beat cream in the bowl of a stand mixer until stiff peaks form. Gently fold in chocolate-ricotta mixture.

Spoon chocolate-ricotta mixture on top of hazelnut cookie crumbs and smooth top. Cover with plastic wrap and refrigerate at least 6 hours.

Before serving remove from pan and top with toasted hazelnuts.

An InLinkz Link-up

Anton & Michel A Dining Experience You Won't Forget In Carmel

By: The Food Hunter

A variety of dining options await you in the quaint town of Carmel-by-the-Sea; but when it comes to a fine dining experience you won't forget there is one local establishment that stands out above the rest. Anton & Michel has been offering customers mouthwatering steaks, sustainable seafood and a large selection of Monterey County wines for over 35 years.

Sophisticated diners will appreciate the attention given to detail and polished service mixed with old school charm. Classic dishes prepared table-side transport you to another time while the modern decor and design makes it a one of a kind experience.

Owner, Tony Salameh, was trained in European-style hospitality at the prestigious Hotel School of Lausanne in Switzerland. He was inducted into the restaurateur Hall of Fame (Monterey County chapter of the California Restaurant Association) in 2002 and has earned a “stellar reputation” with the success of Anton & Michel for over 30 years.

I was invited to dine at Anton & Michel on a recent visit to Carmel and must say it was a delicious experience from start to finish. We were greeted at the door, by Salameh himself, and escorted to a quiet table which overlooked the outdoor patio and fountain. We chatted over wine about the history of the restaurant and the renovations that were recently done. Salameh explained how they expanded the bar area and created a menu that is more approachable to a younger crowd.

We started our dinner with the classic table-side presentation of Caesar salad; a rare experience these days.  Our server, Carmella, used fresh ingredients like Parmiagano Cheese, garlic, raw egg, olive oil and anchovy to create a creamy and delicious dressing which hearken back to glamorous days of old.
  

It was fun to watch this process and even more enjoyable to eat the finished product.

It's hard to beat a classic Caesar salad but the Hawaiian Tuna Tartar came close. Tuna and avocado with a creamy wasabi sauce, sesame crackers and a hint of soy dressing was the perfect combination of freshness and spice.

I'm a huge fan of lamb and the rack of lamb with citrus port sauce did not disappoint. The lamb was succulent and tender and the sauce provided a nice flavor combination.

The Guinness-Hoisin Braised Kobe Beef Short Ribs were also delicious. Slow-cooked in stout, the ribs had a bittersweet flavor to them which paired well with the tobacco onions, and garlic basil pappardelle.

Another tribute to days gone by was the cherries jubilee.
 

 
 Cherries are mixed with a liquer, flambed table-side, and served over vanilla ice cream. A treat to watch and enjoy!

 
The meal was excellent, the service above par and the atmosphere upscale and cozy. Anton & Michel is a restaurant that I could easily see myself returning to again and again.


Anton & Michel
Mission St & 7th Ave,
Carmel-By-The-Sea, CA 93921
(831) 624-2406

This experience was provided complimentary. However, all opinions and comments are my own.

It's #Choctoberfest with Imperial Sugar!

 

I am beyond excited today, because it is October 5.... and that means it is the first day of #Choctoberfest, a virtual event put together by The PinterTest Kitchen. Starting on October 5th and running through October 11th bloggers from around the world will be posting their favorite chocolate recipes, and you'll get a chance to win some awesome prizes. What's not to love?

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We'll be using Imperial Sugar whenever we use sugar in our recipes this week, and can't wait to share the sweetness with you! You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself. Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple - just click below to follow us on Pinterest.

*****Here's what you could win*****

• Granulated Sugar from Imperial Sugar
• Chocolate Mint Essential Woman Omega Swirl and Chocolate Silk Greens from Barlean's
• Chocolate bars (dark, milk, and white) from Lindt Chocolate
• Hemp seed prize pack (hulled hemp seed, toasted hemp seed, hemp seed oil, and hemp protein powder) from Just Hemp Foods
• Divine Chocolate gift set (15 flavors of chocolate bars!) from Divine Chocolate
• Dark chocolate caramels from Tahana Confections
• Vintage inspired gathering apron from Bless This Mess
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Cheesy Potatoes With Mushrooms & Leeks

By: The Food Hunter

Weeknights can often get a little crazy, so it's a good idea to have meals prepared in advance, for those nights when things seem out of control. In my opinion meatless meals seem to be the easiest to make-ahead; which is why I love these Cheesy Mushroom Leek Potatoes. Though they make a delicious side-dish they are also hearty enough to stand on their own as a meal.



Cheesy Potatoes With Mushrooms & Leeks
1/4 cup olive oil
2 leeks, chopped (white and pale green parts only)
1 pound crimini mushrooms, sliced
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream salt & pepper to taste
1 cup Kerrygold Aged Cheddar, grated
1 cup Kerrygold Blarney Castle Gouda, grated

Heat the oil in large skillet over medium-high heat. Add leeks and sauté until soft and lightly browned, about 12 minutes. Add mushrooms and sauté until soft and all liquid evaporates. Season with salt & pepper. Add garlic and sauté 1 minute. Set aside. This can be made ahead.

Preheat oven to 375°F. Combine cream and potatoes in a large pot. Bring to boil; reduce heat to medium and simmer, covered, for about 10 minutes, stirring occasionally. Remove lid and simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season mixture with salt and pepper.

Brush 10 inch wide ceramic baking dish with oil. Place a layer of potato mixture in dish, spreading into an even layer. Spoon mushroom mixture over top and add half of the cheese. Spoon remaining potato mixture over, spreading in even layer. Sprinkle with remaining cheese. This can be done ahead.

When ready to bake cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 15-20 minutes before serving.

I have an ongoing relationship with Kerrygold.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.