The Marrow

I have followed Top Chef every season since it started, so when the Extended Stay execs told us that they were treating us to a celebratory dinner at Harold Dieterle's place, The Marrow, the night of the contest I was so excited! I remember watching him when he won the first season of Top Chef and I couldn't wait to taste his food. It was the perfect way to end an amazing day.

We were all picked up by limo bus and took a ride into downtown Manhattan

The restaurant was absolutely stunning and since I hadn't eaten much all day due to nerves I was starving by the time we arrived

Please bear with me because all I had was my iPhone to get pics of the meal but believe me when I tell you it was utterly divine

The marrow at the Marrow was quite good and is actually one of Louis' favorite dishes. Buttery and rich spread over crunchy crostini with a bright caper and parsley topping.

I got the salad so we could both try everything and it was delicious as well. I adore butter lettuce and topping it with a light herbed buttermilk dressing was a perfect way to start the meal





For entrees we both got the Grilled Branzino

The fish was perfectly cooked, there were little pieces of crunchy pancetta lardons throughout the fregola which had a nice al dente feel to it and the clams gave the sauce a delicious light seafood flavor. I don't think I left a crumb on my plate.

For dessert, Louis had the Peach and Blackberry Crumble with Butermilk Sherbet

and I had the Ginger Stout Cake with Poached Peaches and Honey Ice Cream

Honestly, I know this dessert doesn't look like anything that great, but it may be one of the top 5 best desserts I've ever had. It reminded me a lot of sticky toffee pudding, which I may or may not have overindulged in before and made myself almost sick on.

I was really really sad when I got too full to finish it. This is the dessert of my dreams. The cake was warm and perfectly spiced, there was a sprinkling of flaked salt over the top and when it mixed with the caramel sauce at the bottom it made me regret finishing off my fish. I should have started with dessert! I have GOT to figure out how to re-create this dish. If anyone has a similar recipe, I'd love to see it!

 

Away From Home- Cook-off Day

The night before the actual cook-off I was absolutely exhausted yet couldn't close my eyes

My nerves were crazy and I just couldn't settle down. Looking over the schedule for the next day one thing got me excited like a kid on Christmas morning and it was first on our schedule for the day: Hair and Makeup

Ariel, the makeup and hair guy was so funny and sweet and I was loving the touch ups he'd insist on right before going to film anything! Can't he just show up at my house and make me look good on a daily basis?

On the far left is Megan, then Shauna, Biz and me on the end

Yay for new friends!

As I said before, I really enjoyed meeting these ladies and I really appreciated the relaxed vibe they all had.

We were told by a few of the production people that the whole day would be a lot of "hurry up and wait" moments and they were so right.

Hair and makeup, catered breakfast in the room, personal interviews, interviews with Sunny, Pictures with Sunny, 45 minutes of filming us all walking into and around the hotel, prepping our food, catered lunch, cooking and having sunny pop in and talking about the tips and tricks of your dish.....it was busy, hectic at times and SO MUCH FUN!

I really loved seeing all of the ins and outs of how filming and creating a large contest was done

This was the room I cooked in

Sunny was so nice, funny and really knew what she was doing. I loved seeing her host and do voiceovers, outtakes and discuss things I didn't even understand with the production crew.

Presenting to the judges I felt like I could pass out at any moment.

But apparently, they liked it. They really liked it!

 

I still can't believe it happened, but I won! 

I was so glad that Louis was there with me to celebrate. I was also equally glad that even though he had been relaxing in the hotel room drinking beer and playing online poker all day that he came down fully clothed and acting appropriately.

 And here's the YouTube video if you'd like to watch the sizzle reel for yourself!

 



Away From Home

Hey there! Remember months ago when I came here asking (or begging) for votes in the hopes of having a chance at an amazing prize package offered by Extended Stay America Suites? Well, Guess what?

I got in! I got one of four spots as a finalist!!

I think I actually laughed at the woman on the phone when she called to deliver the amazing news because I just couldn't believe it!

Even though I was super excited, I really had no earthly idea what I was about to experience and I'm excited to share every step of this amazing journey with you!

Before leaving for the actual competition, I made a little trip at 4am to the news station in Austin and talked about my dish there

The next day we headed to NYC and as soon as we walked in the lobby guess what we saw?!

We got to our room and had a beautiful welcome basket waiting for us

I will be honest, I was a little nervous to meet my fellow contestants. You never know when there is a large prize at steak how people will act, but I was so relieved once we got talking and it seemed like a group of friends that I've always known. I had a really great time getting to know these ladies and chatting with them helped calm my nerves when I started to feel frazzled and doubt myself on the big day

After meeting my fellow contestants we made our way to Whole Foods to pick up our ingredients

I really appreciated being able to pick out my ingredients myself. No one likes to show up at a cook-off not knowing what to expect inside your bags and this really put my mind at ease

After shopping we got back to the hotel, went to dinner with a group of marketing people, Extended Stay execs and all of the finalists

After dinner I tried my best to go to bed early but I was too nervous and ended up reading Sunny's cookbook that was in our welcome baskets. I really love Sunny's Kitchen and couldn't believe it when I saw this recipe:

I had no idea Sunny lived in Kenner! I sent a text to my mom, aunt and cousin who live there showing them the recipe and will definitely be trying this one in my own kitchen soon!

Extended Stay America Away From Home Recipe Contest

If you know me, or have visited this blog before, you know I have a thing with recipe contests. I love to enter them and I really love to win them. When I am looking for a new contest to enter I usually look to see what the prize is, and if it requires voting. I really try to stay away from voting contests as much as possible, but sometimes the prize is so good I just have to go for it.

That was the case with the newest voting contest I'm entered in.

EXTENDED STAY AMERICA “AWAY FROM HOME COOKING” CONTEST had a prize offering I just couldn't help but try for and, to my utter surprise, they picked 2 of my entries to be in finalist spots!!

Two trips to NY are up for grabs along with the chance at $5,000 and to be featured with Sunny Anderson at the Network New York City Wine & Food Festival sounds like a dream!

 

My Baja Fish Taco Tortas with Smoky Cilantro Slaw is in the gallery

and my Plantain Crusted Pork Chops with Yellow Rice and Avocado Orange Salsa

is what I'm hoping will get me enough votes to get to NY!

If you have a moment, and wouldn't mind helping me out I'd love for you to vote for my recipe and help me get there! Each email address can vote once per day and it is a super quick and easy vote. As always, it is very appreciated!!


Campfire S'mores

S'mores and summer just go together

And, in my opinion, so does tart granny smith apples and biscoff spread

so when I saw the ad for the Campfire S'mores Non-Traditional S'mores contest I knew what my entry would be.

My Apple of My Eye S'mores

Luckily, they liked my entry just as much as I did and I won second place! A $300 Visa gift card and a S'mores box set!!!

4 Tablespoons crunchy cookie butter spread
4 slices granny smith apple, cored
2 Campfire Marshmallows Giant Roasters

Spread 1 Tablespoon of the cookie butter spread evenly on each of the apple slices.

Roast the Campfire Marshmallows Giant Roasters until toasted and browned and place the warm marshmallows on top of two of the apple slices.

Top each with the remaining apple slices and press gently to spread the marshmallow.

Serve Immediately.



Blessings and Blueberries

I have hit a bit of a lucky streak lately and I'm loving every minute of it! I have a lot of exciting news to share starting with this sweet gem.:

Hi Lauren,

Congratulations! You have been selected as the 1st place winner in Our State's Blueberry Recipe Collection presented by the NC Blueberry Council.

$500 prize

 

I am so thrilled that the North Carolina Blueberry Council loved my Blueberry Brie Stuffed French Toast With Blueberry Rosemary Syrup as much as my family did! An easy to make, sweet and savory update of a breakfast favorite this first place winning recipe blends the smooth flavor of Brie with the sweet Hawaiian bread, rosemary, and of course blueberries!

Be sure to download the entire recipe collection HERE

 

Apparently, blueberries and I have a little thing going on. If you need any more blueberry inspiration check out these delicious ways to use them up:

Blueberry Crostada with Rosemary Tangerine Glaze

Blueberry Citrus Quinoa Salad

 

 

 



Blueberry Crostada with Rosemary Tangerine Glaze

The U.S. Highbush Blueberry Council has come up with a super fun new blogger recipe contest and they're calling it  "Blueberries Meet Their Match"

Entries are supposed to combine blueberries with your choice of: balsamic, rosemary, coconut or banana. For me, it wasn't a question which one I would pick to play with. I love sweet and savory combos and frequently add herbs to sweet recipes and drinks, so rosemary and blueberries it was!

This crostada is so easy to throw together and I love how impressive it looks after very little effort.

The cornmeal on the crust gives it a little texture, the blueberries are sweet, plump and deliciously juicy and it pairs so perfectly with the tangerine and rosemary in the glaze.

I see this as a perfect addition to a brunch table, especially since it is truly magnificent served with a mimosa on the side!
It's so good, my husband told me it was "the bomb" after shoveling his first slice down.....
we don't even talk like that, but I actually had to agree with him!

Blueberry Crostada with Rosemary Tangerine Glaze

1 teaspoon cornmeal

1 refrigerated pie crust

3 cups frozen blueberries

4 Tablespoons sugar

1 teaspoon tangerine zest

1 Tablespoon flour

1 teaspoon heavy cream

1/2 teaspoon finely minced fresh rosemary

1/3 cup powdered sugar

2 teaspoons tangerine juice

Pre heat oven to 400 degrees.

Sprinkle 1/2 teaspoon of the cornmeal on a large stonewear baking sheet or non stick cookie sheet.

Unroll the pie crust, lay it on top of the cornmeal and sprinkle the remaining 1/2 teaspoon cornmeal evenly across the top of the crust.

In a medium mixing bowl stir together the frozen blueberries, sugar, zest and flour. Pour the mixture in the center of the pie crust leaving a 1 inch lip around the rim uncovered.

Lift and gently fold the edges up around the filling, loosely forming with your hands.

With a pastry brush, brush a layer of the heavy cream over the pie crust.

Place in the oven and bake for 25-30 minutes.

Remove from the oven when the crust is nicely browned and allow to sit aside and cool for 30 minutes to 1 hour.

In a small bowl stir together the rosemary, powdered sugar and tangerine juice to form a glaze.

Drizzle glaze evenly over the crostada and serve.

 

If you are interested in other delicious ideas for blueberries visit here

I am SO excited to say that I won the "runner up"

$500 prize for this contest!
Thanks again to the US Highbush Blueberry Council for another fun contest!

Herb and Honey Goat Cheese Tart with Fig Preserves and Prosciutto di Parma

Recently I was contacted by the lovely people at Legends from Europe to try my hand at creating a dish that would highlight one of their deliciously high quality products. I jumped at the chance and was very excited to find out that my assigned ingredient was Prosciutto di Parma.

 

I mean, really, who doesn't love Prosciutto di Parma?!

I decided to make a delicious appetizer that would be perfect for the upcoming holiday season. It's delicious, impressive and totally easy and quick to make.

 



The sweet fig, creamy goat cheese and flaky pie crust make the salty deliciousness of the Prosciutto di Parma really shine!

 

Herb and Honey Goat Cheese Tart with Fig Preserves and Prosciutto di Parma

1 good quality, refrigerated prepared pie crust

4 ounces room temperature goat cheese

1 Tablespoon honey

1 1/2 teaspoon fresh lemon thyme, minced

1/4 teaspoon black pepper

1 clove garlic, finely minced

2 Tablespoons fig preserves

4 ounces thinly sliced Prosciutto di Parma

1 Tablespoon flat leaf parsley, chopped

 

First, pre heat your oven to 425 degrees. Unroll your pie crust onto a baking stone or cookie sheet. In a small mixing bowl combine the goat cheese, honey, lemon thyme, black pepper and garlic.

If you don't have lemon thyme, traditional thyme is a perfectly fine substitute. I just happen to have a gorgeous lemon thyme plant growing in my garden so that's what I cut today!

Spread the goat cheese mixture over the pie crust evenly and then place dabs of the fig preserves sporadically throughout.

Bake for 13-15 minutes or until the crust and cheese is nicely browned

Once the crust is done layer the Prosciutto di Parma on top and sprinkle with parsley

Slice and serve.

The great thing about this tart is that it is equally good warm fresh from the oven, or cooled to room temperature. If it lasts long enough to come to room temperature that is....

 



Cooking Up a Storm

It's been embarrassingly long since I've sat down to blog, but I have very good reasons, I promise!

 I have been so blessed lately, and I'd love to share a small glimpse of my food adventures and what I've been up to lately.

 

First up, is quite possibly the biggest and best. At least in the world of competitive cooking, that is. The day after my birthday I found out that I made it as a finalist in the Pillsbury Bake Off and am looking forward to leaving, in just a little over a week, to meet this guy

haha!! Yes, I finally, after 7 years of trying am going to cook for a chance to win $1 million!

To say I'm excited wouldn't even begin to describe it. At all.

Here is what I'll be making:

Cashew Chicken Twists with Spicy Orange Sauce

Then I got news that I was a finalist in the Mushroom Council's Swap it or Top It Contest 

for my “The Big Easy” Mushroom Muffaletta Burger

I was lucky enough to get enough votes to win First Place!!

The prize was a $1000 Williams Sonoma gift card, a ton of Mushroom Recipe Books and an "adopt a classroom" Fruits and Veggies Matter kit for my son's classroom!

 

 

Next on the list is the Minnesota Wild Rice

The "Get Wild with Wild Rice" contest

It got wild, alright and it was a race the entire time! I wasn't able to pull through and win, but I placed as a finalist and got a hat, t-shirt, assorted recipe booklets and 3 pounds of Wild Rice for my

Tex-Mex Spinach, Chicken, & Wild Rice Casserole  

I also entered a fun little snack for the "One Ingredient Can Change Everything Recipe Contest" put on by Grapes of California and placed 3rd!

My PB & Pretzel Snack Sticks with Grapes won me a $100 Visa giftcard and a signed book from Ellie Kreiger!

 

And last, but certainly not least- a BIG win!

A week ago Louis and I got to go to the NY Wine and Food Festival - I still am surprised I won and was given such an amazing opportunity from Colavita, Food and Wine Magazine and al Fresco

I entered my Smoked Andouille and Date Jam Flatbread and I'm thrilled they liked it as much as I do!

 

A trip to NY (somewhere we've never been before), a few nights in a beautiful boutique hotel, tickets to the NY Wine and Food Festival, a Colavita Sampler Tote and an al fresco “bag o’ loot” plus one year of al fresco all-natural chicken sausages!!

 We wandered through walls and walls and walls of wine, spirits and gourmet samplings all day long. We watched Iron Chef Morimoto break down a tuna that weighed more than I do in about 5 minutes.

I got to meet Rachel Ray, someone I've followed and loved for years, and get a book signed by her 

 And here are the two girls from Colavita that helped make our trip so successful

 

Seriously almost too good to be true!

New York was a dream and I'm hoping that Vegas will be just as thrilling!

 

 



 

 

 

Menu Monday

Good morning! I hope you all had a great weekend! 

I participated in my first Holiday Open House of the season yesterday and had a great time meeting so many new people, sharing kitchen tips and easy entertaining ideas.

Today, on my Facebook page, I am sharing 5 new delicious recipes to get you through the week

will you hop over there and follow me? I post a new menu with recipes every Monday and kitchen tips throughout the week to inspire you to gather with your family around the table.

Here's the link, I hope you enjoy it!

Lauren Wyler- Independant Consultant with The Pampered Chef

On the Menu this Week:

Bacon, Linguini & Tomato Toss

Baja Shrimp Tostadas

Barbecue Chicken & Onion Pizza

Braised Chicken in Wine Sauce

Blackberry Balsamic Pork Stir-Fry Salad   

Brandy Cider Sangria

It's Fall Ya'll! 

Thanksgiving is only 2 weeks away and the weather here in Austin has only teased us with a few random cool days. Mulled Cider, Hot Chocolate and Hot Toddies are going to have to wait until we aren't so hot ourselves. 

Just because Mother Nature isn't bothering to be agreeable doesn't mean that we can't have a festive drink while we gather to celebrate all that we are thankful for.

I, for one, am very thankful for this drink! 

Brandy Cider Sangria- full of cinnamon, brandy and ginger-y apple spice in a refreshing chilled cocktail.

It's sure to warm your heart and not your hands!

Brandy Cider Sangria

1 cup apple cider

1 bottle dry white wine

1/2 cup brandy

1/4 cup honey

1 granny smith apple, sliced

1 fuji apple, sliced

2 cinnamon sticks

1 inch piece of ginger, peeled

Combine all ingredients in a large pitcher and allow to chill overnight or at least 4 hours