With the New Year comes new thoughts, needs and demands. I was pretty quiet for the month of January because I was busy getting things in order for my return to the kitchen. That’s right The Chef In Pearls will be available for private cooking events. You can now have me in your personal kitchen whipping up your every heart’s desires. I’ve got another announcement that is sure to make your Valentine’s Day even better.
To help spread the word of my return to the kitchen I have joined forces with a few good people I have come to know to do a Valentine’s Day Giveaway. Miss Loren Browne, of Dating with Passports , has the Valentine’s Day low down on dating in the states and abroad. Then there is Miss Kym Edwards, of Naughty Goddess, that brings out that alter ego in all of us with her lingerie and adult novelties. Finally we have Miss KaSundra Anderson, of Nail Spa Haven, providing all your nail pampering needs. The prizes for the giveaway includes an E-Gift card from Naughty Goddess, a manicure from Nail Spa Haven and Chef services in your kitchen for you and your special some one from The Chef In Pearls. My services to the winner will include a phone consultation to create a menu, a grocery list of items to create menu and then come over to cook for you and your special someone. Can it get any better than this? I don’t think so. All you have to do is enter thru the below Rafflecopter. A winner will be chosen randomly and notified at the end of the contest. So hurry up and enter and don’t forget to tell a friend.
Now you can have me be a part of your memory making. Until next time.
~The Chef In Pearls
Cannot access this app. That’s what my phone notified me of when I tried to visit my picture gallery. I needed to delete some stuff in order to continue on my merry picture ways. That’s when I realized I had some forgotten files I had not shared of a few other places I visited last month. I may have forgotten to share the pics but the places made a mark on me. The first place being Kefenio. It’s this wonderful Greek cafe located in College Park. A couple of months prior I helped with an event and Kefenio was what we had for lunch. So when I got back to College Park, I had to make it to the restaurant. It was well worth the visit. I was even lucky enough to meet the Chef and owner, John. I decided on the lamb burger, which was moist and flavorful, with their french fries that came seasoned with garlic, oregano and salt. YUM. Make sure to get a side of tzatziki sauce to eat your fries with, well worth the extra cents. It will make you dance in your seat as you eat the fries. I promise, scouts honor.
While still scrolling through my pics I came across another one of my forgotten files I visited. Have you heard of Shake Shack? Well I have. It’s supposed to be a “Hip, counter-serve chain for gourmet takes on fast-food classics like burgers & frozen custard”. So you know I was super stocked when the YP Insiders got an opportunity to visit and dine at its location here in Georgia? It’s located in the Shops of Buckhead, Atlanta’s version of Rodeo Drive. I was ready to be blown away. Unfortunately I wasn’t. It’s not that the burgers are bad it’s just that they are average. It didn’t leave me wanting to make a trip back to Buckhead to partake again. I always feel when a restaurant as a specific food in their name I should be compelled to drive 45 minutes to have it every chance I get. With that being said the milkshakes were pretty average as well. I felt like I could’ve gotten the cookies and cream milkshake from a CookOut or Steak & Shake location. Nothing to write home about. But don’t let me dampen your parade. You check it out for yourself.
The final place located in my forgotten files was True Foods Kitchen. This restaurant is located in Lenox Square Mall in Atlanta, GA. This restaurant is dedicated to healthy eating style. They have menu items for vegans, vegetarians and those who eat gluten-free. There is something for everybody. The foods are all locally sourced and prepared fresh daily. I was taken to lunch as a birthday treat by one of my friends and “students” Katrina Parker. I got to sample their sustainable sea bass, the pizza with the house made chicken sausage and for dessert the flourless chocolate cake. I love good food especially when it’s good to you(body). I’d definitely tell a friend, as a matter of fact I’m going to text one right now.
Have you ever taken pictures of memorable places and forgotten to share them with others? Or is it just me? Here are three new places for you to go and try out. Let me know in the comments where you have gone and what you think. Until next time, go forward and make memories.
~The Chef In Pearls
I was heading to my first Atlanta Foodies Meetup. I hit traffic not once but twice but I was determined to make it to my first Atlanta Foodies restaurant crawl. I am what’s known in Atlanta as an OTP-er. It means I live outside the perimeter of 285. The city lays ITP, Inside The Perimeter. Generally speaking I live about 45 minutes outside the city of Atlanta. I know if I plan to make it anywhere in the city I need at least an hour and fifteen minutes so I am not late. On this particular day that was not enough time. I ended up spending about two hours trying to make it to my Atlanta Foodies meetup. I made it, late and a little frazzled but I made it. I do not let where I live affect me meeting new people and trying out new restaurants to share with you guys.
I finally arrived at Tupelo Honey Cafe . Our group organizer, Audrica of Napping on Mondays, was so gracious in helping me not feel bad about being late. I quickly got a seat and was introduced to the small group of attendees. I was a little late so food had already been brought to the table. What a spread it was. I think the pictures will do better than the words I could ever type. Between our waitress and the manager, we were made to feel like we would never want to leave and truly we didn’t want to. But there were more restaurants to visit and good eats wait for no one. Make sure you check them out in the Gateway Plaza in Sandy Springs.
The second stop on our restaurant crawl was Urban Cookhouse. All I can say is that I didn’t know I liked broccoli salad until UC. It was sweet and crunchy and just downright yummy. UC is a family friendly restaurant. It even has a drive thru for those days when you just can’t manage to get out of the car or don’t want to fuss with the kids inside a restaurant. The must have item on the menu is the Half Baked Cookie……MY GAWD! Seriously it’s not something you want to share with anyone else. So make sure everyone gets their own. Check them out the next time you’re in Sandy Springs.
Our finally stop on this restaurant crawl was Buttermilk Sky. Now technically we had dessert over at Urban Cookhouse but…Who can say no to pie? I sure couldn’t, so off to Buttermilk Sky we walked. At this point in the crawl the ethnic fatigue was starting to kick in. I knew I would still need to make it back to Conyers, you know OTP almost an hour away. I still pushed forward because my readers need to know what the Gateway Plaza in Sandy Springs has to offer them. I did it for you : )…LOL! Buttermilk Sky is a quaint little bakery that offers what I came to realize was some damned good pie. Kimmie ,the owner, took time out to chat with us about her bakery and what it offers. (Check out my Facebook page for the videos) She then presented us with goodie bags with what else? … PIE. We got to take home her I-40 pie, which has fresh grated coconut, pecans and chocolate. Now anyone that knows me knows that I am not a fan of coconut but that pie was really good. We also got the All-American favorite…apple pie. I sampled it cold and then reheated it the next morning for breakfast (I know it wasn’t the healthiest breakfast but it sure did taste good. The green tea helped to balance it out some…LOL). The crust on the pies were so buttery and flaky. And the fillings weren’t too sweet. They seemed almost perfect. I can’t wait to go back. Make sure to give Kimmie a visit and let her know you read about her on The Chef In Pearls.
I look forward to the next Atlanta Foodies Meetup. I got to meet some wonderful new bloggers including Shana of Technotini, Loren of Dating with Passports, Sharonda of Pay or Wait and our organizer Audrica of Napping on Mondays. I can’t wait to make more memories with Atlanta Foodies Meetup. Now you have 3 new restaurants to check out. Go forward and make new memories. Until next time.
~The Chef In Pearls
I love bananas…I mean I could eat bananas all everyday if…they didn’t cause me pain. Apparently at some point in my life I met my banana quota. My body’s way of letting me know this is by inflicting excruciating pain on my stomach. I don’t have to eat a whole banana for this phenomena to take place…a bite…hell a half a bite and BAM instant pain. But that doesn’t stop me from creating wonderful banana inspired dishes (remember I love bananas).
Today I bring you the banana bread remixed. This dish was inspired by a post a friend shared on Facebook, “20 Recipes that will make you never want to skip brunch Again,” by viral nova. On this list was a recipe for cream cheese filled banana bread…..how could that not be good. I mean, I have done banana bread with a brown sugar cream cheese spread so I know cream cheese in the middle would definitely take it up a notch or 2. Here’s the thing though I wasn’t feeling the actual banana bread recipe that was posted so I went with my tried and true recipe from out of one of my old dusty notebooks. I now give you Banana Bread with cream cheese filling and candied walnuts….. So here ya go:
3 or 4 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1/8 teaspoon of salt
1 1/2 cups all purpose flour
Cream Cheese Filling
1 (8oz) block of cream cheese
1/2 cup sugar
1 teaspoon of vanilla
1/2 cup chopped walnuts
1/4 cup of sugar
1 tablespoon of corn syrup
Pre-heat oven to 350 degrees. Butter & flour a loaf pan. In a saucepan place walnuts, sugar and corn syrup. Heat until sugar is melted and nuts are coated. Spread nuts out on a parchment lined baking sheets so as to cool and not form lumps.Mash bananas with a fork in a mixing bowl .With a wooden spoon mix melted butter into mashed bananas. Mix in sugar, egg and vanilla. Sprinkle salt & baking soda over mixture and then mix in. Add flour and mix until incorporated ( do not over mix as it will toughen the texture of the bread). Put to the side. Place softened cream cheese into bowl with egg, sugar and vanilla, mix until smooth. Pour 1/2 the banana mixture into prepared loaf pan. Then pour cream cheese mixture on top of banana mixture in pan. Top that with a 1/4 cup of candied walnuts followed by the other 1/2 of banana mixture. Finish it by sprinkling the remaining walnuts on top.Place loaf pan on a baking sheet and bake 45 minutes to an hour. Insert knife or toothpick to test bread , if it comes out clean then done. Cool pan on cooling rack for 10 minutes. Remove bread from pan, allow to cool completely on rack. Cut using a serrated edge knife. Then enjoy 🙂 .
Well I hope you’ll share how your banana bread turns out. CIPapproved
April is high tailing it out of here and May is patiently waiting her turn. How did the time fly away from me so fast? I have been really busy this month. So busy that I haven’t written about not one thing I have done. I hang my head in shame…bad Chef In Pearls. I have been naughty and I kindly ask for your forgiveness.
Thank you for so graciously forgiving me. So since you have forgiven me I will provide you with a roundup of all I did this month.
Iris van Herpen
Let’s start with my first visit to the High Museum in Atlanta. It was a mother/daughter outing to take in all the wonders of fashion Iris had to offer us. Iris van Herpen is a fashion designer like no other. I want you to think couture that is outside of the box now multiple that thought by…I don’t know…infinity. There you have Iris van Herpen. She doesn’t just make dresses out of traditional fabric. She created clothing from things most would not even conceive of making clothing from. She collaborates with engineers, architects and so many more to create fabrics made of metal threads to dresses created through 3-D printing to everyday leather sculpted. Even when they told her it couldn’t be done she told them it could. What an inspiration!
Back at The High
As if one day at the museum wasn’t enough I went back two days later to check out the rest of the exhibits. Thanks to the Atlanta Haitian Consulate for sponsoring this day with free admission to the public. We got to view all the exhibits with special attention to Basquiat because he was Haitian. His work cut short by an early death but still well received by most. We got to experience a little Haitian culture while on the museum plaza. There was food to sample, dancing, music and so much culture. On the other side of the Basquiat exhibit was the Vik Muniz exhibit. I really enjoyed his works because a lot of the mediums he worked in were food. He worked in sugar, chocolate, peanut butter and jelly and so much more. I love people who can see things in new perspectives. His work reflected that
Music In Focus
I was able to attend the Music in Focus exhibit by Carolyn Grady at the Southwest Atlanta Arts Center. It was a trip down memory lane as I saw pictures of musicians I grew up with. It was such a delight see art from another angle. She presented her photo work in a way that almost made them seem to pop of their canvas. All the work was black and white and printed on metal. It was like having each artist standing right their with you. I really love how she did that.
C.I.P. Ladies Lunch
Last but not least,The C.I.P. Ladies Lunch. It was the second meal of the year…Faux N.Y Strip(grilled Salmon, check out the Youtube video on how to create this dish right here), Indian Inspired Grilled Chicken Strips, Tri-Colored couscous with Sweet Peas & Mushrooms, Roasted Squash, Carrots and Asparagus and Tossed Salad. For dessert I taught the ladies how to make a Strawberry/Blackberry Compote that was served over Frozen Yogurt and Birthday cake. You read right we had another birthday celebration at this lunch. Only difference was that it was three different birthdays being celebrated and I had to allow Publix to make this birthday cake. They got an opportunity to be the first ones to purchase the new spice boxes I plan to roll out on the site. It included the major spices and the recipe card to use them. Be on the look out for them…coming soon. As always I want to thank the gift bag sponsors T.S.P, Naughty Goddess, Fab 222 and Botanical Bliss for the gifts they provided for the ladies. Don’t miss out on the next meal in September…From Dusk to Dark. It will be outdoors with a full tapas menu, wine and a few surprises for the evening. You can purchase your early bird tickets now right here
Life got a little carried away with me this month. I did make time for some memories though. I plan to to do better with posting…scout’s honor. May here we come even better than ever. Now get ready to go make new memories of your own in May.
~The Chef In Pearls
So you’ve seen them on television. You may have even attended one at a swanky hotel in town. And now you want to throw your very own tea party. Most people tend to throw tea parties for special occasions like a bridal shower, or a baby shower or even a birthday. Why not throw one just to have friends over to chat? It isn’t very hard to do.
Here is a list of 8 things you’ll need to pull this off.
- The Usual Party Arrangements. Like any other get together you have to have a location, time and invitation. With modern technology you can do invitations through Facebook, a text message or so many other online invite systems like Evite. I still like a good old fashion printed invite sent by snail mail.
- Tea Pots & Tea Cups. Your china does not have to match. Let me repeat: they DO NOT have to match. Check out what you have in your china cabinet. Or visit your local thrift store and see what goodies you may come across. You can make it part of the theme for each guest to bring her favorite tea-cup. Same thing goes for the tea pots. See what pieces your Mom or if you’re lucky your grandmother may have in her china cabinet and have at it. For my last tea party, I was blessed with a plethora to choose from because my Mom collects tea pots.
- Tea. Can you actually throw a tea party without tea? I think not. I grew up with fresh peppermint growing in my backyard so I know what it’s like to enjoy freshly made tea straight from the garden. There is also the debate loose tea vs. tea bags. I say loose but tea bags aren’t bad if you get them from a reputable company. Some days you really can’t be sure what manufacturers are giving you. With that being said you can make your own tea bags with just a couple of items. (See below)
- Tea Sandwiches I know we have all seen the infamous cucumber tea sandwich. Please do not think that is your only option for sandwiches at your tea party. It’s all up to your imagination. Think it up and shrink it down in size. They should not be larger than a 2 bite sandwich. I made a caprese styled sandwich with fresh mozzarella, basil, yellow grape tomatoes, spicy sliced turkey from the deli all on a toasted square of bread. If you really aren’t interested in making any small sandwiches find your favorite local restaurant and see what they can do for you.
- Scones. Now we all know it’s not really a tea party if there aren’t any scones. What exactly is a scone? I think the best description I have heard is that “a scone ain’t nothing but a glorified biscuit.” If you’ve been to a Starbuck’s you may have seen one or even eaten one. I made cranberry/orange scones and chocolate chip scones for my tea. Once again the choices are limited only by your imagination. Oh and don’t forget the lemon curd…it takes scone eating to a whole other level.
- Pastries. Tea loaves, cookies, savory mini tarts, fruit tartlets: any of your favorite pastries in mini form. Remember they are meant to be eaten in 2 bites. Put them on a plate with a doilie (remember to use what you have as dishes or borrow from Mom) and set it on the table.
- Photos. Pictures are important to immortalize the event. You can hire a photographer to capture all your hard work and the fun you and your guests will be having. This will give everyone the chance to sit back a really enjoy. Your other option would be to make everyone the paparazzi for the night. With the digital age we live in now everyone has a smart phone, so picture-taking is inevitable. Create a hashtag just for your event so when attendees post pictures you can have access to them all in one place. Consider printing a photo book as a keepsake afterwards.
- Gift Bags. I always like for my guest t walk away with some sort of keepsake from whatever event I create. It doesn’t have to be super elaborate but it does have to show you put some thought into it. For my tea party I made tea bags for everyone, some lemon melt away cookies and placed a teaspoon in a goodie bag tied up with ribbon. I wanted them to continue the tea party for themselves when they got home. I am including how to create your own tea bags below.
How to make tea bags
You will need loose tea, old school white coffee filters, a stapler, and baker’s twine. Take one filter and flatten it out. Depending on if you plan to make bags for an individual cup or for a pot place 1 teaspoon to a tablespoon of loose tea along the center of filter. Do not come past 2 inches from either ends of the filter and forming a straight line done the middle. Fold either sides of the filter of the line of tea, making a rectangle with rounded ends. Starting with the end closest to you make 2 folds, one over the other. Then do the same with the other end. Now fold the filter in half, bring both folded ends together. Take a 5-6 inch piece of baker’s twine and attach it to the filter using the stapler. I like to leave a ½ of an inch of twine on the other end so that I can tie a knot and secure the twine on the staple. Viola you just made your very first tea bag and probably not your last.
I hope this has helped you in feeling like this is something yo can pull off because you know what? You can. Is there something you think should be added to this list. Drop me a comment below and let me know. Then take some time out and visit my It’s Tea Time board on Pinterest.
Now go forward and make some memories.
~Cassandra, The Chef In Pearls
Photo credit: Tonesha Smith Photography
Okay it is almost the end of the first month in the New Year. I haven’t even taken the timeout to wish everyone a happy new year. Well, Happy New Year Everyone! I hope your start was better than you could ever anticipated it being. Great. I am glad that I have gotten that out-of-the-way. I didn’t want you guys to think I am rude. Now to let you in on what’s been going on with The Chef In Pearls. On January 9, 2016 (I like how the new year looks) Anyway on the second Saturday of the new year I threw a Ladies Brunch. Yep that’s right I cooked, they ate and it was grand. Actually there was a little bit more to it than that. Well let me show you some of what went on. I mean a picture is worth a thousand words. So here you go…
There was something for everyone. Motivational speaking by Kym Edwards helped the ladies through the new rules for 2016 and how to enjoy them. I taught the ladies how to make a mushroom tart (which happened to be on the menu for the day and a few other things). We even celebrated the birthday of one of the attendees, Miss Katrina Parker. How could I not take this chance to give her hearts desire, strawberry cake…from scratch I must add. It was a wonderful day had by all…especially me. I created so many memories that I cannot wait until the next one.
I want you to now go forward and make your own memories. Call up a few of your girlfriends and plan a brunch. I want you guys to sit down and connect on levels you may not have had a chance to do before. And by all means write down your goals and aspirations for the year. Nothing makes it more real than seeing it on paper. And to help you on your way I am going to include the new rules for 2016 so you can share with your girlfriends at your brunch.
Rules for enjoying your Sweet ‘16
- DO choose happiness.
- DO NOT argue with fools.
- DO NOT undervalue yourself.
- DO NOT be afraid to be amazing.
- DO choose your circle wisely.
- DO NOT compete. You are the competition.
- DO love yourself first.
- DO NOT hold on when you realize it’s time to let go.
- DO Heal.
- DO write your own story.
by Tony Gaskin
Now go forward and make some new memories of your own….Welcome to your Sweet ’16!
P.S. If you are in the Atlanta area and would like to attend the second meal of the year with The Chef In Pearls you can purchase tickets here.
I had left over macaroni and cheese. Can you believe that? Actually my son left for school before I could finish making it. It was made with the intentions of him taking some back to school with him. So what do you do when you have leftover mac and cheese. You make fried mac and cheese..duh.
I saw it on a couple of menus in town. So I figured I could track it down on Pinterest to be able to re-create. Then BAM! a slew of links to just how it was done. They were all pretty much the same with a few differences between the recipes. All the recipes required you to scoop and shape into balls that you would then freeze (preferably overnight). The differences were in their breading methods used to get the crispy outside that would protect the yummy cheesy insides. Most said you should use an egg wash and then roll the balls in breads crumbs which you would then place in the fridge to set before frying. I think I had only come across one that had what I was trained to be the standard in breading. Flour, followed by an egg wash then bread crumbs. No need to put in the fridge this way. The crumbs will adhere and not fall off before frying.
As with anything I cook I have to find a way to make it my own. First I thought it was easier for me to cut them into squares as opposed to shaping the mac and cheese into balls. I also decided to put a small cube of cheese in the middle of my mac square. Finally I did the traditional breading I learned in school. I originally used Italian breadcrumbs but I think the next time I do this I will use Panko breadcrumbs. I also realize after making them that the temperature of the oil cannot be too hot otherwise the mac and cheese never re-heats from having been frozen. This prevented the cube of cheese I placed in the middle from melting. Trial and error that’s what it’s all about. Well here’s some pics to move along on your fried mac n cheese. Would you try this? If so would you change anythingt?
How do I tell you that you have become the devil in my life? I spend so much time pinning things to my boards and creating new boards to pin things to. Hours upon hours. Time that I should be writing new blog posts or creating new recipe ideas. Yet somehow that time spent there helps me to do such things. It’s weird in a twisted kind of way. Hours pinning and re-pinning somehow helps me find new ideas and different takes on things I want to share with my readers and students.
I recently came across a pin for a Maple Bar Donut. It immediately took me back to my visit to Miami earlier this year. I got to visit Mojo Donuts where I sampled a Maple Bacon Bar. I fell in love with that donut. It tasted just like breakfast but in a really good way, sweet and salty. Just Perfect. So I decided to try out this recipe I found on Pinterest. The hardest part of making this donut was making the glaze. So without further ado I present you to the Maple Bacon Bar.
Easy Maple Bacon Bars
- 1 8-count can refrigerated biscuit dough (I used Pillsbury Grand Homestyle Buttermilk biscuits)
- 2 cups canola oil, for frying
- 1/4 cup butter
- 1/2 cup brown sugar
- 3 TBSP milk
- 1 TBSP corn syrup
- 2 tsp maple extract
- 2 cups powdered sugar
- 4 strips thick cut bacon
Pour 2 cups of canola oil into a medium sized saucepan and begin heating on medium-low heat.
Cook bacon strips until crispy. Chop into bite size pieces. Set aside in a bowl (try not eat all the bacon before topping donut)
Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
Check the temperature of the oil using a meat thermometer- it needs to read 350 degrees F. Increase heat gradually if necessary.
Once oil is ready, drop bars in 2 at a time. Let cook for about 1-2 minutes, then turn and cook an additional 1-2 minutes on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown.
Let bars cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each bar. Dip the bar, then immediately turn glaze side up on a cooling rack and top with bacon bits.
Repeat this process until all bars are fried and glazed.
(recipe adapted from Butter with a side of Bread)
Please do not hold me accountable for the addiction the will come from the combination of maple flavor and bacon. Just know that you have been fore warned. Go gather your ingredients and go forward and make memories.
P.S. The entire time I was writing this blog post it kept letting me know I was spelling donut wrong okay fine…doughnut…you happy now spell check?
P.S.S. I accidently sent out this post in an incomplete state. Please forgive me and I hope you enjoy the completed one better.
I have spent the last few days super excited about where The Chef In Pearls is heading. I have actually been walking around here or dare I say floating on cloud 9. I am always happiest when I can see that my passions are accepted and needed by others. The birth of Exclusive Party Of One was not easy ( financially, physically and even emotionally) but it’s here and being well received. In moving forward with this series I bring you a dish made for one, Penne Pasta in a Herb Goat Cheese sauce. I was able to do a live broadcast of me cooking this dish on Periscope. If you weren’t able to catch it I am sharing it here today with the recipe. Please keep in mind that recipes are really suggestions, not just mine but all. If there is something you don’t care for (I HATE cilantro) leave it out or substitute something else in its place (I usually use flat leaf parsley in cilantro’s place) . Get creative with it. This was a meatless dish but you could add chicken or even shrimp or whatever you like. It’s up to you. Okay enough of the yabbering. Here’s the ingredients to go along with the video above.
1 cup dry penne pasta (cooked according to package)
1 TBSP of olive oil
I cup packed spinach leaves
2-3 baby portabella mushrooms sliced
2-3 slices of red onions cut in half
1-2 oz of herb goat cheese ( depends on how rich you want the sauce)
1/3 cup half & half
zest of half of a lemon
1/2 TBSP chopped parsley
fresh parmesean cheese
P.S. If you can make this dish for one you can sure make it for two . So go invite the cute guy from down the hall over for dinner. Just a thought : )
Now go forward and make new memories.
P.S.S. If you re-create the dish please share a pic on our Facebook page @TheChefInPearls I’d love to see what you did ; )