Monday, April 18, 2011
Spring has arrived at The Palate!
With spring just arriving, we are excited about hearing your favorite memory with us! We have some great events planned for the spring and summer, but we would like to hear from our friends about previous events we've hosted! Please post your favorite memory, it could be one of our classes, shows or a specfic experience in our store!
Monday, February 21, 2011
Share your Favorite Recipe!
Share your favorite recipe with The Palate! With winter coming to an end share with us your favorite recipe for those cold winter nights! Here is one of our favorites!
Braised Short Ribs
8 lbs beef short ribs (trimmed)
sand and pepper to taste
2 onions-thinly sliced
4 medium carrots, peeled and cut 1/2" thick
4 cloves garlic-chopped
1 can (15 oz) crushed tomatoes
1 can (14 1/2 oz) beef broth
1 cup store bought barbecue sauce
1 Tbsp Dijon
Chopped parsley for garnish
Heat over to 350 degrees.
Pat ribs dry and season both sides with salt and pepper.
Heat large Dutch over medium high heat.
Working in batches, brown ribs on all sides-about 7 minutes per batch.
Remove ribs from Dutch oven and place in roasting pan. Top with onions, carrots and garlic.
In a medium bowl, combine tomatoes, broth, bbq sauce and mustard; pour over ribs. Cover tightly with foil and bake 1-1/2 hours. With tongs, tyrn ribs and continue baking until mead is tender and falling away from bone, about additional 1-1/2 hours.
Remove ribs and cover to keep warm. Skim off fat from surface of liquid. Garnish with parsley and serve with the sauce.
ENJOY!!
Braised Short Ribs
8 lbs beef short ribs (trimmed)
sand and pepper to taste
2 onions-thinly sliced
4 medium carrots, peeled and cut 1/2" thick
4 cloves garlic-chopped
1 can (15 oz) crushed tomatoes
1 can (14 1/2 oz) beef broth
1 cup store bought barbecue sauce
1 Tbsp Dijon
Chopped parsley for garnish
Heat over to 350 degrees.
Pat ribs dry and season both sides with salt and pepper.
Heat large Dutch over medium high heat.
Working in batches, brown ribs on all sides-about 7 minutes per batch.
Remove ribs from Dutch oven and place in roasting pan. Top with onions, carrots and garlic.
In a medium bowl, combine tomatoes, broth, bbq sauce and mustard; pour over ribs. Cover tightly with foil and bake 1-1/2 hours. With tongs, tyrn ribs and continue baking until mead is tender and falling away from bone, about additional 1-1/2 hours.
Remove ribs and cover to keep warm. Skim off fat from surface of liquid. Garnish with parsley and serve with the sauce.
ENJOY!!
Wednesday, February 2, 2011
Valentine's Day Dinner!
We love hearing about what you and your friends are having for Valentine's Day dinner! Please let us know what meal you will be sharing on February 14th! Post your responses bellow and follow others to find a delicious meal to share for Valentine's Day dinner!
Friday, July 30, 2010
Share your Photos!
We would love to see what our friends have done with their Laudable Linens to create a great table! Post your pictures below and see what great ways our friends have used their Linens to display them! Get fresh ideas and show off your table at the same time!
Our friend Lisa sent in a great photo of her Linen:
Here is a photo of my new tablecloth your mom made for me. I told her how great it looks and that I would send a couple photos. I love how it turned out! I think this is such a wonderful option. I hate washing and ironing a table cloth every time I use it Keep me posted if you get more in with this color scheme Tell your mom thanks again!
Swap stories!
We would also love to hear any other great stories or tips you have to share! Any funny stories or experiences that has happened while at The Palate or during one of our fun cooking classes! Please email or post your stories below!
Our friend Lisa sent in a great photo of her Linen:
Here is a photo of my new tablecloth your mom made for me. I told her how great it looks and that I would send a couple photos. I love how it turned out! I think this is such a wonderful option. I hate washing and ironing a table cloth every time I use it Keep me posted if you get more in with this color scheme Tell your mom thanks again!
Swap stories!
We would also love to hear any other great stories or tips you have to share! Any funny stories or experiences that has happened while at The Palate or during one of our fun cooking classes! Please email or post your stories below!
Wednesday, July 28, 2010
Let's Share Recipes!
Calling all customers and friends of The Palate,
Do you have a great recipe? Please come and share your favorite recipes that you are enjoying this summer! We would love to hear what you have been cooking up and if you've been using any of your great products from The Palate! This is a great way to learn some new tricks and try out some new recipes that we can share. Please start posting your ideas and recipes below!
Dressing
Do you have a great recipe? Please come and share your favorite recipes that you are enjoying this summer! We would love to hear what you have been cooking up and if you've been using any of your great products from The Palate! This is a great way to learn some new tricks and try out some new recipes that we can share. Please start posting your ideas and recipes below!
As a treat we will share one of the recipies from one of our classes taught by the great chef, Judy Krohn! Enjoy:)
Boston Lettuce w/ apple Currants
Serves 8
Serves 8
Dressing
3 T white wine vinegar
1 small shallot minced
2 T Dijon
2 T chopped flat leaf parsley
2/3 cup virgin olive oil
Salt and pepper to taste
Salad
3 head Boston lettuce cut into bite size pieces
1 small granny smith apple, peeled, cored, and sliced thin
1 small red onion, halved and thinly sliced
1/3 cup currants
3 T toasted pine nuts
In a small bowl, whisk together vinegar, shallots, Dijon, parsley
Slowly whisk in oil until thickens slightly
Season w/ salt and pepper
In a large bowl, combine lettuce, red onion, apple, currants and pine nuts, toss w/ desired amount of dressing
1 small shallot minced
2 T Dijon
2 T chopped flat leaf parsley
2/3 cup virgin olive oil
Salt and pepper to taste
Salad
3 head Boston lettuce cut into bite size pieces
1 small granny smith apple, peeled, cored, and sliced thin
1 small red onion, halved and thinly sliced
1/3 cup currants
3 T toasted pine nuts
In a small bowl, whisk together vinegar, shallots, Dijon, parsley
Slowly whisk in oil until thickens slightly
Season w/ salt and pepper
In a large bowl, combine lettuce, red onion, apple, currants and pine nuts, toss w/ desired amount of dressing
Now it's your turn!
Friday, April 9, 2010
New bolts!
More than 10 new bolts of tablecloths are in from France for the new season and they are amazing! We have a few spots open for the April Cooking Class and May is SOLD OUT! We are taking a wait list for May and may add another class.
Happy Spring!
Happy Spring!
Saturday, March 6, 2010
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