Even though I have left my part time job at Dream Dinners, I have not managed to find extra time to blog lately. I refuse to give up the blog because I do enjoy it! I have still been cooking every night and trying new recipes so I will try to update you at least once a month with my happenings and new found fixings!
Earlier this month I hosted a birthday party for my fellow 3B, Emily. She was turning 30 and wanted a couples birthday with us and our men. It was so fun and the food, of course was fab! I didn't take pictures while making this olive oil cake with lemon curd filling and brown butter icing, but it was so good I will have to make it again so I can put it on here for you!
Love my girls!
Later that week I co-hosted a baby shower for my former boss, Brook. We invited past and present Dream Dinners employees (women only) and had such a great time catching up! Brook looks radiant! I can't wait to meet her little boy soon!
Playing some old fashion baby shower games! It really was fun!
We had the shower at my friend Jane's house. She made these adorable succulent boxes for favors. I thought it was an adorable idea...I LOVE succulents!
I was in charge of the mini chicken and waffles!
Me, Brook and Jane!
I know it has been a while since my last post, but I promised that I would share the incredible Polenta recipe we made for the wedding Mom and I catered. Here it is! We did a Polenta bar and the mushroom topping below was one of many toppings available. There was also basil pesto, roasted veggies and parmesan. The polenta recipe by itself is extremely delicious served as a side dish!
Polenta with a Mushroom Sausage Topping
1 cup polenta
1 1/2 cups water
1 1/2 cups chicken broth
4 oz marscarpone cheese
2 Tbsp shredded parmesan
I had photos making the polenta but they were accidentally deleted! It is so easy to do, you don't need photos!
First heat up water and chicken broth in a saucepan. Once it begins to boil add polenta and whisk for about 3 minutes until it is thick. Decrease the heat and add mascarpone and parmesan cheese, stir until smooth and turn off heat.
For mushroom sausage topping:
2 links Italian Chicken Sausage (or pork)
8 oz sliced mushrooms
2 Tbsp butter
2 tsp tomato paste
2 tsp champagne vinegar
1 cup arugula
salt and pepper
Crumble and cook sausage.
Remove the sausage and add butter to pan with sliced mushrooms.
After mushrooms have shrunk and released their juices, season with salt and pepper. Add tomato paste and vinegar.
Add sausage to pan and mix in with mushrooms.
Add arugula to the pan, mix in and turn off the heat.
Serve polenta topped with the mushroom topping! Yum!