Last night, Tuesday: Vegetarian: Andrea and I went to Inkwood Books for a book signing by Gale Gand for her new book Lunch! It was much more then we had expected, as we have been to many book signings before. She spoke for about an hour and was very entertaining with lots of stories to tell. You almost felt like she was your good friend by the time you left for the evening. The owner of Inkwood, Stefani Beddingfield cooked several items from the cook book and set out quite a nice spread. Chef Gand did a short demo on her pea hummus, which in the book she calls Pea & Garlic Dip. We have made Pea hummus before, but a nice added item she did was mint. Wow it really changed the flavor of the hummus. All in all we really enjoyed the evening, Thanks to Stefani, her staff especially Amanda and of Course Gail Gand.
Before we left to attend the book signing we tried one of the recipe's from the book. Occasionally we just have a salad night, so we decided to try one from the book "LUNCH". While I was out taking my mom to the acupuncturist, Andrea went to Fresh Market to find some Burrata. Burrata is a creamy-centered mozzarella, which we discovered at Cheese Please last year (another independent seller.)
Andrea had picked the Burrata with Grape Tomato & Celery Salad on page 163 in the book. Andrea is not all that fond of celery so she used fennel instead. Let me tell you it was a real treat. We added to the meal roasted golden beets and left over enchiladas from Saturday night. Then we tasted all the goodies at Inkwood Books, that Stefani so graciously prepared.
Roasted Beets: Wrap the beets individually in aluminum foil and stick in the oven at 400 degrees for an hour, when they cool a bit peel off the skins. In a frying pan toast cumin seeds, then add olive oil, lemon juice, salt and pepper, mix together and coat the beets with the mixture. Delicious....
Here's to eating better, not saying that I always do....
Before we left to attend the book signing we tried one of the recipe's from the book. Occasionally we just have a salad night, so we decided to try one from the book "LUNCH". While I was out taking my mom to the acupuncturist, Andrea went to Fresh Market to find some Burrata. Burrata is a creamy-centered mozzarella, which we discovered at Cheese Please last year (another independent seller.)
Andrea had picked the Burrata with Grape Tomato & Celery Salad on page 163 in the book. Andrea is not all that fond of celery so she used fennel instead. Let me tell you it was a real treat. We added to the meal roasted golden beets and left over enchiladas from Saturday night. Then we tasted all the goodies at Inkwood Books, that Stefani so graciously prepared.
Roasted Beets: Wrap the beets individually in aluminum foil and stick in the oven at 400 degrees for an hour, when they cool a bit peel off the skins. In a frying pan toast cumin seeds, then add olive oil, lemon juice, salt and pepper, mix together and coat the beets with the mixture. Delicious....Here's to eating better, not saying that I always do....
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