Hello friends! You may or may have noticed that I disappeared. I assure you it was for very good reasons, one of which you can see….the new look! It was time. I’m one of those people who needs a change quite often and with all the issues I was having with my mail delivery, hosting problems, and then just the web traffic issues and basically having no time to work on any of it, I enlisted expert help. Rather than post while the site was being worked on, I thought I would take the time to chill and catch up with some back up posts. That was the plan…
Work has kept me so busy since the New Year that cooking for my family wasn’t happening let alone cooking for the blog. The site is up and running with a new look but I’m still running around with my head chopped off! This week is an easy week and I have a little time to catch up with my website. At least, that’s what I was hoping for, but I seemed to have exhausted myself and am now battling a cold. A heavy head, watery eyes, stuffy nose and a run down body are what I’m blessed with this week. Being sick has actually allowed me to sit here and type this and get this recipe uploaded that I made 3 weeks ago! I hope the blood oranges are still in season!
Exciting things and events have been taking place at work so even though it’s been hectic, I’ve been having a lot of fun as well. Two weeks ago I had the good fortune to feed a total of 150 people that were attending a Zephyr Hoods event featuring the renowned designer Fu Teng Cheng. The event took place on two back to back evenings and as tiring as it was, it was well worth the fatigue! It was great to meet Mr Cheng who was incredibly gracious as he came up and complimented the food whilst I was in the midst of replenishing and pretty much just scurrying about. A man of a hundred stories and incredibly inspiring; he was a joy to watch in action.
To make my life easier, I made the same menu both days since the events were in different locations with different groups of people. On the menu was Dijon Chicken, Herbed Roasted Potatoes, Farro Salad with roasted butternut squash, spinach and cranberries in a balsamic dressing; and a Leafy Green Salad. The dinner was a hit with many guests coming up to me with compliments. I love it when they take the time and come up and tell me when they liked something; makes all the hard work worth it.
The most fun part of working the Zephyr event was I got to break in the new Wolf SubZero kitchen in the new showroom. Specialty Appliance moved one of their locations from a pretty remote North Boulder location to a a much busier one in Louisville. This location is 10 minutes from me…unfortunately, it’s not the one I work frequently. And since it’s a new location, open barely a month now, all the kitchens are brand new and there are 5 live kitchens that I will get a chance to work eventually. That is excitement in itself! I’ve worked the Wolf, JennAir and KitchenAid already. Love breaking in a new kitchen 🙂
This past weekend I worked the official Grand Opening of the store for KitchenAid. All the kitchens were having live demos and all the company reps were on hand to help clients. In reality, it was just a big party. Everyone was checking out each other’s food and walking around to each other’s kitchen. I am lucky to work all these kitchens but the KitchenAid rep called me first to work his kitchen for this event. All the different kitchens had food with the various chefs cranking out deliciousness after deliciousness. But, in the words of one of the clients “This food is the best in the house” referring to my food in the KitchenAid kitchen! Yes!
I made a tri tip roast with a coffee rub, sautéed shrimp with cilantro lime butter, Parmesan roasted potatoes, honey glazed carrots, fondue with assorted fruit and aebelskivers (Danish pancake puffs). I have to admit, we did have the best food!
After a particularly long week of menus, shopping, prepping, cooking and serving, I am so exhausted and every bone in my body aches. I really question my choice of job. But then I remember all the happy faces and satisfied tummies, I look at the awesome kitchens I get to work in and all the freedom I have with being creative with my menus, and somehow, all those pains just disappear.
So, that’s what I’ve been up to, what have you all been doing?
Today’s recipe has been sitting in my computer for about a month now. I’m glad I can finally share it since I promised some ladies it would be up 2 weeks ago. I made this for an evening event teaching a Wolf class and served it over some steamed salmon. It is excellent on fish and the clients loved it. So, it’s been tried and tested and approved, it is very good. It doesn’t need to be limited to fish; it will be good on chicken as well but the sweet tart citrus of the blood oranges is suited perfectly to the fatty salmon.
Serves: 4 cups
- 4 blood oranges
- 2 oranges
- ½ red bell pepper, small dice
- ½ red onion, small dice
- 1 teaspoon garlic, minced
- 1 tablespoon mint
- 1 tablespoon chives
- 1 tablespoon cilantro
- 1 lime, juiced
- Chop off the ends on the blood oranges and carefully cut the peel from top to bottom.
- Try and remove as much of the white pith as possible.
- Cut into slices and then into small dice.
- Repeat the process with the remaining blood oranges and the regular oranges.
- In a medium bowl, mix all the oranges, the red onion, the red bell pepper, the garlic and the chopped herbs.
- Add the lime juice ,and salt and pepper to taste.
- Let sit in the fridge until serving time so the mixture can macerate a little.
- Serve over steamed or grilled fish or chicken.
I hope all of you are doing well and keeping busy. The weather is beginning to resemble spring here in Colorado. Of course, that also means a lot of snow storms as well, but so far it’s been pretty mild. I miss my winter though as we didn’t get much of one this year.
Looking forward to posting regularly and coming by to visit all my blogger friends.
Have a wonderful week, friends!