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Make My Entertaining Dreams Come True! Pamela Morgan is a lifestyle expert, event planner, caterer, cookbook author and teacher who can help you become the cool and confident host you aspire to be. Learn her culinary secrets at cooking parties and private events, with her recipes, videos, and blogs.
Instructions. Creamy Cauliflower Sauce. Place chopped cauliflower on roasting pan. Sprinkle 1 T Paprika. Salt & pepper. Drizzle with olive oil. Roast in oven at 425°F (220°C) for 25 to 30 minutes until lightly browned. Blend the cauliflower, cheese, stock, and cashew milk til smooth with a blender or hand blender.
Christian transformed my dining room table into a fabulous Indian-inspired, photoshoot-ready scene with everything from jade-accented glassware to the gold-tinted fabrics to imported tableware. It was perfect down to every last detail. This shoot was something out of a fairy tale and it was the perfect backdrop for my menu.
It’s just as good cold! Thai Peanut Noodles with Chicken and Snow Peas. For the sauce: 1 tablespoon vegetable oil. 2 cloves garlic, minced. 3/4 cup creamy peanut butter. 3/4 cup coconut milk. 1 tablespoon sriracha hot sauce (more or less to taste) 3 teaspoons fish sauce. 1 tablespoon rice vinegar. 2-3 teaspoons soy sauce. 1/4 cup brown sugar.
This classic French treat, aka burnt cream, is a rich custard topped with hardened caramelized sugar. The best part about eating crème brûlée is cracking through that layer of caramelized sugar on top and plunging your spoon into that silky sweet custard underneath. I love blackberries and thought they’d go perfectly in my crème brûlée for dessert.
Instructions. Preheat oven to 400 degrees. Tear off a 12 inch piece of parchment paper. Lay the parchment on the baking sheet. Season the fish generously with salt and pepper on both sides. Sprinkle with rosemary, fennel, shallots, tomatoes, and capers. Place cut lemons over the fish and drizzle with olive oil and wine.
Instructions. Sherry Vinaigrette. In a small bowl, whisk together the vinegar, mustard, lemon juice, and salt. Gradually whisk in the oil until the dressing has thickened. Salad. In a large bowl, toss together the red-leaf lettuce and the dressing. Season generously with pepper. Divide the salad among serving plates.
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