Tuesday, December 13, 2011
Wednesday, November 30, 2011
|page 36 of the december 2011 issue of jezebel magazine|
|photo curtsey of a friend|
|small batch label for 12/3/11|
Tuesday, November 22, 2011
Friday, November 4, 2011
the weather has taken a soft knee, the indianapolis colts have taken many painful snaps, and the jeans and fall attire replace flip flops and t-shirts (at least for a while).
one other thing happens...
Staplehouse competes in our third year of the cabbagetown chomp & stomp chili cook-off! we came out of the gates swinging our first year with a 7th place brisket chili out of 130 teams. year two, well, lets just say we vowed never to enter that - *%^!!?*% @$# - cook-off again, ahem! (26th place), BUT! as the season comes back around, we have found new passion and excitement has filled our spirit and we are ready to rock! year three is the year we bring home solid chili gold.
this is my favorite event of the year, college football in the background, arts and crafts, great food and live music all tucked into cozy little cabbagetown park. we encourage all to join with us this year, as we will be scooping this magic mix of brisket and ground chilies from heaven. who wouldn't want to be a part of this ?!
so, if anyone feels that what they are missing in their life is a warm cider and bourbon in one hand and a fresh krispy cream doughnut in the other, as the sun rises up over a steaming cauldron of spicy chili, well then, you know what to do.
any and all are welcome to visit cabbagetown park this year (no dogs though). the event is tomorrow, november 5th. chili tends to go fast, very fast!
here's to the chili!
Monday, October 24, 2011
2 heads of celery root
3 cloves garlic
1 white onion
1 bay leaf
1 quart of chicken stock
1 tablespoon butter
1 tablespoon vegetable oil
4 ounces good-quality pitted oil-cured black olives, chopped
2 tablespoons virgin olive oil
half bunch parsley
1 teaspoon sherry vinegar
peel and dice onion and celery root, sweat in sauce pot with chopped garlic and bay leaf and vegetable oil.
add chicken stock, and simmer till celery root is tender. remove bay leaf, and puree in blender, adding butter while spinning. season with salt and pepper to taste.
in small mixing bowl, add chopped olives, chopped parsley, olive oil and sherry vinegar. season to taste, and spoon on top of soup. sprinkle with toasted pumpernickel to finish.
Monday, October 17, 2011
first up, duck confit and lentil soup with chanterelle mushrooms, housemade sour cream and scallion garlic oil.
my favorite course of the evening, hot smoked salmon with celery root puree and caperberry-parsley salad.for the main course a play on shepherd's pie. horseradish potato cake with braised hanger steak, and a local radish and carrot salad.dessert was peanut butter terrine with cookie crumble and cranberry preserves. the best pb& j ever!
thank you to (from left to right) lisa (with scarey halloween cat), ross, amanda, heather, john, stacey (with cleaver in hand), harvey (with skull head), rachel, peter and molly. oh, and the guy with the 'fro, is ryan.
Thursday, October 13, 2011
peanut butter mousse with cookie crumble cranberry preserves