The Feast of the Ages, 14th Course: Garlic Potato Salad on Cucumber Discs

This recipe is the fourteenth in a 21-week series, The Feast of the Ages, developed to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives. We thought it would be fun to bring the two together.

In Revelation 19:9, the Bible says, “Blessed are those who are invited to the wedding supper of the Lamb!” The Bible refers to the church, or the Christian body of believers, as the “bride of Christ.” The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.

What a celebration this will be! Imagine what the elements of the greatest party you could plan or attend would be like. The atmosphere would be comfortable and very inviting. People would want to be there because each person would be accepted for who he/she is. Each person would be made to feel special and everyone would feel included and a part of the activities. The fellowship and interactions between people would be real. The food would have the freshest ingredients and the flavors would be perfect. There would be no concern about the effects of pesticides or chemicals used in the growing process of the food. There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied. This is what we would anticipate the wedding supper of the Lamb to be like.

The most formal of feasts includes 21 courses. When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21courses! We thought it would be fun to provide a sample 21-course “Feast of the Ages” menu, with a different recipe a week over 21 consecutive weeks.

We offer salad for the 14th course:

Garlic Potato Salad on Cucumber Discs

Ingredients:

• 3 pounds Yukon gold potatoes
• 1 small onion, diced
• 2 tablespoons garlic, minced
• 1 teaspoon kosher salt
• 4 tablespoons mayonnaise
• paprika
• 1 large cucumber

Cooking Directions:

1. Peel potatoes and leave whole.
2. Boil potatoes until fork-tender but not falling apart. Drain water and place potatoes in large bowl. Place bowl in freezer and cool completely.
3. Once potatoes are cool, dice in half-inch chunks. Add all remaining ingredients except paprika and cucumber. Fold gently until incorporated. Taste and adjust salt if needed.
4. Sprinkle with paprika. (A light dusting will do.) Fold gently.
5. Take cucumber and using a vegetable peeler remove peel in alternating strips as shown in picture.
6. Slice cucumber into approximately 1-inch thick "discs". Using a small spoon, scoop out a small portion of the center of cucumber, creating a pocket.
7. Pile potato salad on each cucumber disc. Sprinkle each with additional paprika.

Did you know you have been invited to attend the real “Feast of the Ages,” the Wedding Feast of the Lamb? Revelation 22:17 says, “Whoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.”

Learn more and/or RSVP here

*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children's -- preferred by some adults due to its simple style.)

(Join us next Sunday for the 15th course.)

If you'd like to see the previous courses:

1st Course (amuse): Shrimp and Pineapple Wontons,

2nd Course (second amuse): Mini Brats,

3rd Course (cold appetizer): Tangy Cuke and 'Mater Salad,

4th Course (thick soup): Creamy Chicken Curry Soup,

5th Course (thin soup): Apple "Cider" Soup,

6th Course (beef): London Broil with Cranberry and Portobello Reduction,

7th Course (antipasto): Tomato and Mozzarella Crostinis,

8th Course (in place of pasta): Mini Soft Tacos,

9th Course (caviar): Country Boy Caviar,

10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots,

11th Course (game): "Jack" Rabbit Gravy over Biscuits,

12th Course (wild mushrooms): Portobello Mushrooms Stuffed with Sausage and Smoked Gouda,

13th Course (shellfish): Mediterranean Scallop and Shrimp Pot Pie

*******************************************************************

If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):

*If you enjoyed this post, please consider leaving a comment (don't be a stranger!), subscribing (it's free!) to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more recipes at: Titus 2sdays and Tip Me Tuesday

MaFF Monday #23: Meet Melissa of Served Up With Love

If both your son and your husband name the same recipe as their favorite, then you know it's a special recipe for your family... and definitely one I'd want to try! Our featured Food-"e"-Friend for today, Melissa, says this is the case with her Taco Pie recipe, making it the one she'd recommend readers try first from her blog. She's been making it for years and has had to adapt it to a casserole size to accommodate the healthy appetites of growing children! She says everyone who tries it enjoys it, and it's the most requested meal from her family.

Her blog's most popular recipe, Mile High Lemonade Pie, is also a sweet, moving tribute in memory of her first best friend, Katrina. You will be blessed by the special message and memories she shares about her friendship with Katrina, so please go over to her blog and read this story. A good friendship like this, I believe, is a gift that is not always easy to cultivate and does not always happen as naturally as it seems theirs did. Melissa has linked this recipe in our Star Recipes Collection.

More from Melissa, from Virginia, about her blog, Served Up With Love:

1) Tell us a little about the "birth" of your blog. How long have you been blogging and why did you decide to start?

I am fairly new to blogging as I just started back in March, however the desire to start it started over a year ago. I stumbled upon a couple of blogs and quickly became hooked. Southern Plate was the inspiration behind my blog; Christy Jordan captured my attention immediately with her stories and her food. She actually made me realize how much I loved to write and how much I missed it. You see when I was younger I always wanted to be a writer and even won a local essay contest about litter. I don't remember what I won but it was a huge thing for me.

Through the years my love of cooking and food came to light. By reading Christy's blog and how she shared a little about her self I began to wonder if I could do the same. Raising two kids and working full time doesn't leave me much time for myself. My blog allows me to decompress and de-clutter my mind.

Another reason I wanted to start this blog was because all of my grandparents passed away when I was really young and I don't remember those wonderful foods that my grandmothers used to cook. My parents who are the only two left between their parents and siblings share with me those foods that they remember. All of those recipes where lost with my grandparents so I search to try and duplicate those recipes and give them that little piece of their parents. My kitchen is where I am the happiest, giving of my heart for the ones I love.

2) What type of food do you enjoy cooking most and why?

I really enjoy baking... pretty much any dessert. This is usually what I bring to most family gatherings. Also, I live in Virginia so good ole comforting southern food would top that list as well.

3) What feature of your blog would you like most for us to know about?

Each recipe I try to tie that with a little tidbit of my life or a special memory. I really put my heart into my writing and my cooking.

Now, for your recipes or other food posts! If you are new, check out our Make a Food-"e"-Friend (MaFF) Monday page for more information on what this party is all about, specifics about how to link from your blog, and for more on how you can be a Featured Food-"e"-Friend in the future.

Just a few reminders before linking:

1) You can link a recipe or any type of food-related blog post (including giveaways or free food coupon offers). Make sure you use the URL for the actual post and not your blog (or those interested in what you are sharing may not be able to find it if it's not your most recent post and will miss out on what you wanted to share!).

2) Don't forget to link back to this potluck party, using either a text link or the button image. To make it easier:

A text link: Make a Food-"e"-Friend Monday

OR

Button linking back to this week's party (highlight, copy and paste into your post):

3) Most of all, have fun and be sure to check out anything that interests you that others have brought to the party. (How else will you make new Food-"e"-Friends?!)

I would love to make it around to every single link each week (but usually am unable to), and I always enjoy seeing the different things that are shared and check back when looking for new ideas.

(Link-up open through Wednesday):

*******************************************************************

If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):

*If you enjoyed this post, please consider leaving a comment (don't be a stranger!), subscribing (it's free!) to receive e-mail updates of future recipes, or sharing it with your family/friends:

Apple Cole Slaw

Apple Cole Slaw

Today's recipe results from some rare creative thinking about flavors on my part! This is one of The Chef's strengths, but it definitely is not for me. I have learned a little from him, though, and one day I was thinking about cole slaw and how it could be tweaked a little with the addition of a different type of flavor. For some reason, apples came to mind and I got to thinking that the flavor of apples would combine well with the flavors of cole slaw.

I enjoy cooking most when I have a recipe to follow or work with, as opposed to getting in the kitchen and trying to create something myself. When I started looking to see if there were any cole slaw recipes that included apple, I found this one at AllRecipes.com. We actually had it for the first time at Thanksgiving and loved it (The Chef and I anyway... the Well-Fed Son is not a cole slaw fan, at least not yet).

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog
2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?

The Chef - 4 Stars

The Lucky Wife - 4 Stars

The Well-Fed Son (4 years old) - 1 Star
The Well-Fed Daughter (11 months old) - (Mommy's Baby Girl - 4 Stars)

*Rate it yourself in the comments!

*******************************************************************

If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):

*If you enjoyed this post, please consider leaving a comment (don't be a stranger!), subscribing (it's free!) to receive e-mail updates of future recipes, or sharing it with your family/friends:

For more recipes: Sunday Showcase, Titus 2sdays, Tip Me Tuesday, Recipe Roundup, Women Living Well Wednesday, Friday Favorites, Feature Yourself Friday, Friday Potluck, Foodie Friday

1,000+ Cheesecake Recipes to Help You Celebrate National Cheesecake Day July 30

Huh-uh. No way... National Cheesecake Day? And why am I just now finding out there is such a day?! I don't know what has happened to me. I have not always had a sweet tooth, until I became pregnant with The Well-Fed Daughter. But I have always had a big weakness for cheesecake, and now those weaknesses seem magnified after experiencing pregnancy. Something about hormones, I guess. Dessert? No thank you, unless.... the options include any type of cheesecake, cookies 'n creme, chocolate/peanut butter, apples or strawberries. Those are the kinds of desserts I love, and not necessarily in that order.

But back to cheesecake!! While writing the MaFF Monday post, I decided it was definitely time to find out if there is a National Cheesecake Day. I mean, I knew from reading other blogs that there had been a National Grilled Cheese Sandwich Day. While I would celebrate most food on any day, nothing comes close to a day set aside for celebrating cheesecake. And "lucky" for me, I found out that it is just days away. So I decided to see what's out there online for us cheesecake lovers:

101 Cheesecake Recipes at 101CheesecakeRecipes.com (I'm taking their word for it... unless you've got time to count them!) :)

300+ Cheesecake Recipes at AllRecipes.com

Of these 300+, the two top-rated ones (both rated an average of 5 stars by over 1400 people each) are:

White Chocolate Raspberry Cheesecake

Double Layer Pumpkin Cheesecake

Check out this week's MaFF Monday party for our Featured Food-"e"-Friend's Caramel Macchiano Cheesecake Recipe.

And finally, thousands (?!) of cheesecake recipes at BestCheesecakeRecipes.com, including Red Lobster's Cheesecake and two Cheesecake Factory Cheesecake recipes.

Just the picture of the cheesecake topped with fruit makes me want to explore that site, because my favorite ever cheesecake is one I ate at Saffron restaurant in Charleston, SC. It had a fruit and glaze topping. I used to work downtown very close to Saffron and would occasionally have a piece of that cheesecake for breakfast. YES, breakfast!!

What's your favorite type of cheesecake?

**********************************************************************
If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

For more deliciousness: Women Living Well Wednesdays, Titus 2sdays, Tip Me Tuesday, I'm Lovin' It, Foodie Friday, Feasting In Fellowship Friday, Sunday Showcase

MaFF Monday #22: Meet Sara of Cook with Sara

Is there such a thing as a Cheesecake-a-holic? Because if there is, I am definitely one. Do any of you love cheesecake as much as I do? This cheesecake, Caramel Macchiato Cheesecake, is from our featured Food-"e"-Friend for today. Doesn't it look and sound divine? More on that in a minute, but first....

Welcome to a new week and the 22nd MaFF Monday. I would like to take a moment to thank each of you for coming and especially those of you who come back each week to share again from your blog.I have a special announcement if you have not already seen the post from last week. Starting Friday, September 16, we will be hosting a special Christmas series, a 100-Day countdown, which means there will be a fun post every day from then until Christmas Eve! Yikes! What have I gotten myself into, right? If you would like to participate, there are several ways you can, and you do not have to have a blog to do so. Read more here! We would love to feature you during this series.

Today, we get to spend some time with Sara from the mid-western US, who writes the blog, Cook with Sara:

1) Tell us a little about the "birth" of your blog. How long have you been blogging and why did you decide to start?

I started Cook with Sara in April of 2009. I’ve always loved cooking, but more than the cooking, I love sharing food with others, whether it’s taking a meal to a family in need, making treats for someone’s birthday or entertaining at home. I learned early in my childhood how hospitality is a ministry, and I want to share that with lots of readers and encourage them (through recipes and instruction) in their efforts to make wonderful food and memories for their families, friends and others.

2) Tell us about your other blog, Stones of Remembrance. When did you start it and what inspired it?

I started Stones of Remembrance in December of 2006. I’ve long had a passion for great hymns of the church and their rich scriptural texts, and I wanted to share that with others. Writing about the scripture as reflected in these hymns is also a ministry to me, and an encouragement in my daily walk with God. My hope is that by reading Stones of Remembrance, people will be reminded of who God is, what He has done and is doing. (From Cook with Sara, click on the “Food for the Soul” button to get right to Stones of Remembrance.)

3) What feature of your blog would you like most for us to know about?

Cook with Sara is a step by step cooking blog. I want to encourage people who don’t cook much by taking the guesswork out - you can see what you’re supposed to do! For “seasoned” cooks, they can just skip over the step and step and get right to the recipes. The index lists all the recipes by category and you can also search on the sidebar.

And lastly... that cheesecake pictured above is the recipe Sara would recommend as the first to try from her blog. Head over to her blog for the recipe!

Be sure to check out one of her blog's most popular recipes, Molten Chocolate Cakes, also part of our Star Recipes Collection! We'd love for you to add your "star recipe" there if you have not already.

Now, for your recipes or other food posts! If you are new, be sure to check out our Make a Food-"e"-Friend (MaFF) Monday page for more information on what this party is all about, specifics about how to link from your blog, and for more on how you can be a Featured Food-"e"-Friend in the future.

Just a few reminders before linking:

1) You can link a recipe or any type of food-related blog post (including giveaways or free food coupon offers). Make sure you use the URL for the actual post and not your blog (or those interested in what you are sharing may not be able to find it if it's not your most recent post and will miss out on what you wanted to share!).

2) Don't forget to link back to this potluck party, using either a text link or the button image. To make it easier:

A text link: Make a Food-"e"-Friend Monday

OR

Button linking back to this week's party (highlight, copy and paste into your post):

3) Most of all, have fun and be sure to check out anything that interests you that others have brought to the party. (How else will you make new Food-"e"-Friends?!)

I would love to make it around to every single link each week (but usually am unable to), and I always enjoy seeing the different things that are shared and check back when looking for new ideas.

(Link-up open through Wednesday):

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

The Feast of the Ages, 13th Course: Mediterranean Shrimp & Scallop Pot Pie

This recipe is the thirteenth in a 21-week series, The Feast of the Ages, developed to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives. We thought it would be fun to bring the two together.

In Revelation 19:9, the Bible says, “Blessed are those who are invited to the wedding supper of the Lamb!” The Bible refers to the church, or the Christian body of believers, as the “bride of Christ.” The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.

What a celebration this will be! Imagine what the elements of the greatest party you could plan or attend would be like. The atmosphere would be comfortable and very inviting. People would want to be there because each person would be accepted for who he/she is. Each person would be made to feel special and everyone would feel included and a part of the activities. The fellowship and interactions between people would be real. The food would have the freshest ingredients and the flavors would be perfect. There would be no concern about the effects of pesticides or chemicals used in the growing process of the food. There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied. This is what we would anticipate the wedding supper of the Lamb to be like.

The most formal of feasts includes 21 courses. When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21courses! We thought it would be fun to provide a sample 21-course “Feast of the Ages” menu, with a different recipe a week over 21 consecutive weeks.

We offer shellfish for the 13th course:

Mediterranean Shrimp & Scallop Pot Pie

Yield: 4 servings of 1 Pot Pie per person

Ingredients:

• 2 tablespoons olive oil
• 1 stick butter
• 8 large scallops
• 8 large shrimp, peeled and deveined
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 4 canned artichoke hearts, quartered
• 3/4 cup sun-dried tomatoes
• 1 teaspoon garlic, minced
• 2 cups chicken broth
• 1 cup button mushrooms, sliced
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 teaspoon Old Bay Seasoning
• 1/2 cup heavy cream
• 1 can of 5 biscuits
• Parmesan cheese, shredded

*(Also need 4 8 to 10-ounce ramekins.)

Cooking Directions:

1. Preheat oven as indicated on can of biscuits.
2. In a large non-stick frying pan, melt 1 stick of butter and 2 tablespoons of olive oil over medium-low heat. Once butter is melted, add chopped onion and bell pepper.
3. Saute until onion is translucent and bell pepper softens.
4. Add 4 quartered artichoke hearts and 3/4 cup sun-dried tomatoes. Saute for approximately 1 minute.
5. Add garlic and cup of sliced button mushrooms. Saute until soft.
6. Add 2 cups chicken broth and turn heat to medium-low. Add basil, oregano and Old Bay seasoning. Simmer approximately 5 to 10 minutes.
7. Remove from heat and add heavy cream. Stir thoroughly. Turn temperature to low and retain at a slow simmer.
8. Ladle 2 tablespoons of broth in the bottom of each ramekin. Place two shrimp and two scallops in each ramekin. Ladle simmering vegetables and broth into each ramekin over seafood, filling approximately 3/4 full.
9. Sprinkle 1 tablespoon of shredded Parmesan cheese on top of broth.
10. Take 1 canned biscuit and stretch, using fingers, evenly until it will cover top of ramekin. Gently place biscuit on ramekin, covering completely.
11. Place ramekins on baking sheet and bake in oven until biscuit is golden brown, approximately 10 to 12 minutes.
12. Remove from oven and sprinkle each biscuit with more Parmesan cheese if desired. Serve immediately.

*Serving Variation: For a lighter, flakier crust, substitute a canned croissant for the biscuit.

Did you know you have been invited to attend the real “Feast of the Ages,” the Wedding Feast of the Lamb? Revelation 22:17 says, “Whoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.”

Learn more and/or RSVP here

*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children's -- preferred by some adults due to its simple style.)

(Join us next Sunday for the 14thcourse.)

If you'd like to see the previous courses:

1st Course (amuse): Shrimp and Pineapple Wontons,

2nd Course (second amuse): Mini Brats,

3rd Course (cold appetizer): Tangy Cuke and 'Mater Salad,

4th Course (thick soup): Creamy Chicken Curry Soup,

5th Course (thin soup): Apple "Cider" Soup,

6th Course (beef): London Broil with Cranberry and Portobello Reduction,

7th Course (antipasto): Tomato and Mozzarella Crostinis,

8th Course (in place of pasta): Mini Soft Tacos,

9th Course (caviar): Country Boy Caviar,

10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots,

11th Course (game): "Jack" Rabbit Gravy over Biscuits,

12th Course (wild mushrooms): Portobello Mushrooms Stuffed with Sausage and Smoked Gouda

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more great recipes at Hearth and Soul Blog Hop, Foodie Friday

Turkey Leek Burgers

Today's recipe is a family favorite that I developed while we were in the strictest phase of the elimination diet. I'd put them up against any turkey burger anywhere. Yes, they're that good. The leeks add a great flavor element. As you know from previous posts, leeks are one of my favorite unsung heroes of the vegetable world. Enjoy.

(Note: Shown served on kaiser roll topped with deep fried leeks.)

Turkey Leek Burgers

Ingredients:

• 2 - 2 1/2 pounds ground turkey
• 1/2 cup leeks, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon salt

Directions:

1. Combine all ingredients thoroughly.
2. Form approximately 1/4-pound patties. Place on grill and grill approximately 7 to 8 minutes per side or until internal temperature reaches 170 degrees.

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog
2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?

The Chef - 4 Stars

The Lucky Wife - 5 Stars

The Well-Fed Son (4 years old) - 4 Stars
The Well-Fed Daughter (11 months old) - 5 Stars

*Rate it yourself in the comments!

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more great recipes at Foodie Friday

Mark Your Calendar to Join Us: The 100-Day Countdown to Christmas!

UPDATE: We are excited to have Recipe Roundup co-hosting the event with us!

On Friday, September 16, we will begin a blog series to celebrate Christmas with you each day throughout the Christmas season, ending on Christmas Eve. We will feature Christmas recipes, food-related crafts and DIY projects, gift ideas and more from around the blog-o-sphere.

We are excited about the bloggers who are participating and the things we have scheduled so far. There is still room if you would like join in! How? There are 5 ways you can be involved personally or with your blog or business:

1. You do not have to have a blog to participate! If you have a Christmas recipe you'd like to share, please email it to theluckywife {at} thesaturdayeveningpot {dot} com. We'd love to have a photo to include, but it is not required.
2. Be featured. If you have a previous Christmas food-related blog post that you would like for us to consider featuring, please email the url address for the post to the email address above (see #1).
3. Submit a guest blog. Please read more here, including how this benefits your blog.
4. Sponsor a giveaway. We'd love to have some giveaway prizes ... ideally, something Christmas and food-related!
5. Spread the word! Grab the event button and place it in your sidebar:

<center><a href="http://www.thesaturdayeveningpot.com/search/label/100-Day%20Countdown%20to%20Christmas"><img border="0" src="http://i1206.photobucket.com/albums/bb455/TheSaturdayEveningPot/100Daysbutton-1.jpg" /></a></center>

We will, in return, link to you as a "Participating Blog" at the bottom of each daily post. As soon as you have added the button, let us know and you will be the next one added. If you'd like to let your readers know in a blog post, on Twitter or Facebook as well, we will highlight your blog name with a different color. (See example below.)

Sample Tweet: I'm participating in the 100-Day Countdown to Christmas! Are you? http://t.co/YUufX5g #100DayCountdowntoChristmas Pls RT

We look forward to celebrating "the most wonderful time of the year" with you!

(A link to a list of all previous features and guest posts will go here).

*Please visit any of the following Participating Blogs that are of interest to you:

For Such a Time As This, Cup of Delight, The Freshman Cook, This Little Light of Mine, Everyday Mom's Meals, Simply Sweet Home, Angel Food's Kitchen, Happier Than a Pig in Mud, Sweet Nothings, Keeping the Christmas Spirit Alive 365, Pat's Pink Apron *Be the next one!*

 

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Lots of other great ideas at: Women Living Well Wednesdays, Titus 2sdays, Tip Me Tuesday, I'm Lovin' It, Friday Favs, Flaunt It Friday, Feature Yourself Friday, Sunday Showcase

The Best Place to Eat in the Charleston, SC Area

I knew exactly what I wanted on Saturday for my last meal, the last time I'd get to eat at my favorite restaurant of all time before we packed up the last load of belongings and were completely moved into our new home in a different area. We'd lived in Charleston for several years once before and had only been back in the area for a few months before The Chef's company told us they wanted us to relocate... again.

We've eaten at this restaurant many times in the past, but not recently, which made the meal taste even better this time! If you ever visit the Charleston, SC area, be sure to try The Mustard Seed, located on James Island and in Summerville.

If you like seafood and pasta, order my favorite Saute Shrimp Linguine. As The Well-Fed Son would say, "It's delicious!"

What's your favorite restaurant or meal?

*Note: This post is not sponsored, nor am I being compensated in any way for the opinions shared. When someone does as good a job as the owners of this restaurant... I think they "deserve" a little free advertising! :)

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Ask The Chef: Pancakes with Blueberry Compote

THE QUESTION: 

Just curious how say an upscale Bed And Breakfast would do this or a fancy breakfast 

restaurant. Let's say you are making pancakes through the course of a morning for I 

don't know 50 guests scattered through the morning. You want to serve blueberry 

pancakes with a blueberry compote. Do you heat up one big batch of the compote and 

reheat and ladle as needed? Do you make prior and refrigerate and heat small 

quantities as needed? If you wanted could you strain the fruit and put in a squeeze 

bottle and add as a topping as needed? Just curious how it would be done on a grand 

scale as opposed to what I do at home. Thanks.

THE ANSWER:

If I am understanding your question correctly, you are planning to prepare the 

pancakes to order and are looking for the most efficient way to keep the compote at 

the proper temperature throughout the morning.  The rule of thumb when storing warm 

food is to keep the temperature higher than 140 degrees for food safety purposes. 

Most, if not all, restaurants accomplish this by the use of electric warmers or steam 

tables.  For your particular scenario, your best bet would probably be to use a 

double boiler such as this one.  If you are not familiar with the term, it consists 

of a large pot of simmering water with a smaller pot on top.  The "top pot's" contents 

are kept warm by the indirect heat created by the simmering water.  My mother and 

countless other bakers have used this method to melt chocolate chips for icing.  Keep 

in mind you will need to monitor the level of water in your bottom pot along with the 

temperature.  The temperature can be easily checked with a small calibrated food
thermometer.
I hope this idea works for you.  To be honest, I had to ponder it for a little while. 

Needless to say, there is more than one way to skin a cat, but I believe this will do 

the trick.  Good luck.
Sincerely,
The Chef 

Do you have a question for The Chef?  Ask here! 

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

MaFF Monday #21: Meet Erin of Eating My Way Back

This week's featured Food-"e"-Friend puts the spotlight on an issue important to many women: losing pregnancy weight after that bundle of joy makes his/her appearance into our lives! Here is what Erin of Eating My Way Back wanted to share with us to help us learn more about her and her blog:

1) I saw from your first blog post about the "birth" of your blog coming from a goal to get back to your pre-pregnancy weight by eating healthy, and in doing so, setting a good example for your children. Love that, and as a mother to two young children, one still nursing as well, I can completely relate! Please share with us how long you've been blogging and anything else you'd like to add to the story of why you started blogging.

I started this blog in March of 2011. I originally started this blog as motivation to eat healthy and set a good example for my two girls. My second daughter was born in January of 2011 and after a few months I noticed the weight was not coming off as easily as it had with my first daughter, three years earlier. I didn’t want to go on a strict diet because my three year old copies EVERYTHING I do. I decided to start the search for healthier meals and blog about it as I go.

2) Give us an update on how it's going with your plan! What would you say has been your children's favorite recipe so far?

So far, my plan of eating healthy and exercising when I can has worked out pretty well. I have lost some of the weight, not all, but some and joined a zumba class two nights a week to help shed the rest. My family has enjoyed each recipe and they are getting used to the whole wheat and low fat! Even my husband has lost some weight!

I think the recipe that has been the best for my daughter is the Chinese Style Meatballs. She can not get enough of them and asks for them at least once a week!

3) What feature of your blog would you like most for us to know about?

Check out the Recipe Box at the top of the page. I try to keep an ongoing list of all recipes on the blog to make it easier to locate favorites.

The recipe that she recommends as the first to try from her blog is the Low Calorie Pina Colada Cupcakes:


Check out her blog's most popular recipe, Mini Chocolate Chip Pancake Muffins, also part of our Star Recipes Collection! We'd love for you to add your "star recipe" there if you have not already.

For more information about losing pregnancy weight, check out WebMD's 8 Tips for Losing Weight After Pregnancy. I love the first tip: Don't Diet.

Now, on to our party! Check out our Make a Food-"e"-Friend (MaFF) Monday page for more information on what this party is all about, specifics about how to link from your blog, and for more on how you can be a Featured Food-"e"-Friend).

For our regular guests, just a few reminders before linking:

1) You can link a recipe or any type of food-related blog post (including giveaways or free food coupon offers). Make sure you use the URL for the actual post and not your blog (or those interested in what you are sharing may not be able to find it if it's not your most recent post and will miss out on what you wanted to share!).

2) Don't forget to link back to this potluck party, using either a text link or the button image. This is important to help spread the word about the party and so all the great recipes that people are sharing can be found and enjoyed. To make it easier:

A text link:
Make a Food-"e"-Friend Monday

OR

Button linking back to this week's party (highlight, copy and paste into your post):

3) Most of all, have fun and be sure to check out any recipes that interest you that others have brought to the party. (How else will you make new Food-"e"-Friends?!) Some weeks I am not able to make it around to all of the recipes shared, but I always enjoy seeing the different things that are linked at these parties and check back when looking for new ideas.

(Link-up open through Wednesday):

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

The Feast of the Ages, 12th Course: Portobello Mushrooms Stuffed with Sausage & Smoked Gouda

This recipe is the twelfth in a 21-week series, The Feast of the Ages, developed to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives.  We thought it would be fun to bring the two together.

In Revelation 19:9, the Bible says, “Blessed are those who are invited to the wedding supper of the Lamb!”   The Bible refers to the church, or the Christian body of believers, as the “bride of Christ.”  The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.

What a celebration this will be!  Imagine what the elements of the greatest party you could plan or attend would be like.  The atmosphere would be comfortable and very inviting.  People would want to be there because each person would be accepted for who he/she is.  Each person would be made to feel special and everyone would feel included and a part of the activities.  The fellowship and interactions between people would be real.  The food would have the freshest ingredients and the flavors would be perfect.  There would be no concern about the effects of pesticides or chemicals used in the growing process of the food. There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied.  This is what we would anticipate the wedding supper of the Lamb to be like.

The most formal of feasts includes 21 courses.  When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21 courses!  We thought it would be fun to provide a sample 21-course “Feast of the Ages” menu, with a different recipe a week over 21 consecutive weeks.  

We offer wild mushrooms for the 12th course:

Portobello Mushrooms Stuffed with Sausage & Smoked Gouda
Serving size: 1 large cap or 2 medium caps per person
 

Ingredients:

• 6-8 medium or 4 large portobello mushroom caps
• 1 pound pork sausage
• 8 ounces shitake mushrooms, sliced
• 8 ounces button mushrooms, sliced
• 2 medium onions, sliced julienne
• 2 teaspoons garlic, minced
• 2 small shallots, diced
• 2 cups beef broth
• approximately 1/4 cup heavy cream
• 1-2 cups shredded smoked gouda cheese

Cooking Directions:

1. Preheat oven to 350 degrees.
2. Place julienne onions in small non-stick frying pan over low heat.  Cook slowly until caramelized.
3. In 10-inch non-stick skillet, brown crumbled sausage over medium heat.  Do not drain drippings.
4. Add mushrooms, garlic, and shallots.  Saute until soft.
5. Turn heat to low and add caramelized onions.  Combine thoroughly.
6. Add beef broth and simmer until liquid is reduced by 75% to 80%.
7. Remove from heat and add heavy cream.  Stir thoroughly.  Once mixture has warmed thoroughly, remove from heat and set aside.
8. Prepare mushroom caps by inverting and removing stem, being careful not to tear or split mushroom cap.  Using a spoon, scrape the underside of cap, removing dark colored flesh.
9. Place caps inverted on baking sheet.  Drizzle small amount of olive oil into cap. 
10. Spoon approximately 2 heaping tablespoons of sausage mixture into medium caps or 1/2 cup into large caps.  (Stuffing should be piled into a mound in each cap as shown in picture.)
11. Sprinkle each cap with shredded smoked gouda cheese.
12. Bake in oven approximately 10-15 minutes or until cheese is melted and browned slightly.

Did you know you have been invited to attend the real “Feast of the Ages,” the Wedding Feast of the Lamb?  Revelation 22:17 says, “Whoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.”

Learn more and/or RSVP here

*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children's -- preferred by some adults due to its simple style.)

Click here to go to the 13th Course, Mediterranean Shrimp and Scallop Pot Pie.

If you'd like to see the previous courses: 
1st Course (amuse): Shrimp and Pineapple Wontons, 
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and 'Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple "Cider" Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction, 
7th Course (antipasto): Tomato and Mozzarella Crostinis, 
8th Course (in place of pasta): Mini Soft Tacos, 
9th Course (caviar): Country Boy Caviar, 

10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots, 

11th Course (game): "Jack" Rabbit Gravy over Biscuits

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