Classic Mignonette Sauce

IMG_2944-001 IMG_2946IMG_2945Elevate your oysters with this classic and simple mignonette sauce. Enjoy oyster season (pink champagne not optional).

Classic Mignonette Sauce

Ingredients

  • 1/4 c Red Wine Vinegar
  • 1 Tablespoon Minced Shallot
  • 1/4 teaspoons black pepper

Instructions

  1. Stir vinegar, shallot, and pepper in a small bowl. Serve on tray with oysters.
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Martha’s Rosemary Cookies

 

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I served these rosemary-shortbread-type cookies during my wedding ceremony as rosemary is a symbol of love, loyalty, and remembrance. In addition to them being unexpectedly sweet with an amazing powdery texture, they are a snap to make requiring minimal effort. With Thanksgiving right around the corner, I thought their savory/earthy component would make an excellent addition to a holiday bounty.

Martha’s Rosemary Butter Cookies

That BLT

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IMG_2669.JPGBLT, BLOT, BLAT, BLET – whatever your BLT poision – it’s not uncommon to receive a mediocre version of this classic lunch time staple. But lucky for us all, Bakery Lorriane is here to restore faith in the BLT. The BL BLT is made with thick slices of pancetta, creamy avocado, juicy tomato, bitter greens, and a rich garlic aioli. All of these components will have you swooning in between bites, but the real star here is the buttery crouton-like bread.

(Skip the chips and get a macaron for dessert).

Bakery Lorraine

306 Pearl Parkway#110

San Antonio,TX78215

 

 

 

 

 

 

State of Mind

IMG_2701.JPGI often fail to appreciate the state I live in. I actually catch myself complaining a lot. Grass is always greener, right? Although I may appear unenthused with my location, reflecting on the positive aspects Texas has to offer keeps me grounded. For example, the cost of living and Mexican food are pretty much unrivaled here.

Regarding your state, what do you catch yourself taking for granted?

How to Store Half an Avocado

IMG_2620-0.JPGHere’s how to store half an avocado. All you need is a bit of an onion, a plastic bag, and your mouth. IMG_2621-0.JPGBag your avocado with a bit of onion and suck all the air out. Be sure to keep the pit, it blocks the air from turning the “meat” underneath brown. Why the onion? It releases gasses that prevent the avocado from oxidizing. The airless environment, onion, and pit are the perfect trifecta for keeping things green. IMG_2622-0.JPGNext time you’re ready for your avocado, it will be good as new. Plus you have some onion too.