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| Photo by Katie Kay |
This cheesy, garlicky, herby pan of creamy deliciousness was heaven in my mouth. Honestly, I haven't had an appetizer in a long time that I loved as much as this one. The fresh garlic, the herbs, the creaminess of the cheese all bubbly around the edges...sigh. My life is absolutely complete.
Next time I deserve a treat and I'm all on my own catching up on True Blood, I want to make this for myself. All for me. I'll probably pay for it later, but Baked Fontina is my new ice cream.
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| Photo by Katie Kay |
The kids wanted to make dinner for Matt to welcome him home from vacation, and since they are such selfless givers, they chose their own favorite meal: Enchiladas!
Kaylen has been eager to make a meal since her first cooking experience with the Devil's Food Cupcakes, and she chose Beef Enchiladas. Jenson hates everything and is a super picky eater so he chose Cheese Enchiladas.
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| Photo by Katie Kay |
I planned this decadent dessert around a bottle of wine I picked up several years ago with Chrystal during one of our first trips together to New Orleans. We went wine tasting near Jackson Square and sampled (from what I can recall) some pretty strange fruit wines. I loved and purchased Midnight Sun, an orange wine with coffee beans. This one was fantastic with a sweet orange and coffee flavor. It's strange to sniff a glass of wine and have such a strong Starbucks scent coming off of it!
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| Photo by Katie Kay |
I have to confess, I had visions of poaching dozens of eggs before getting this right, similar to Julie & Julia. Thankfully it only took me 5 tries to get 2 good eggs. This worked for me because nobody else wanted poached eggs ruining their biscuits and gravy. Poached eggs seemed very 'New Orleans' to me, so I went for it.
