Just one spot left in our 4-Week Flavours Of The World cooking program. It starts tomorrow night!
Have you ever had that thought, oh, why didn't I marry a massage therapist so I could get a massage every night? I fear that my love sweet love might have once upon a time wished to find a nutritionist to make amazingly creative healthy meals every night.
Something happens sometimes when you do something all day, that when you get home at night, its not always what you feel like doing. I've been a wee busy at work lately, and our dinners on the nights that I am home, have been a little less than AwesomeTown.
So I hired a private chef. Yep. I did. Once. And I am telling you, I am hooked!
For my aforementioned love's birthday, I wanted to plan something experientially amazing. We're not so into stuff so instead I planned a day on the town visiting the art gallery, going out for lunch, popping in at a hoity toity spa- it was delightful. As we're sipping tea post massage, he asks me if we're going our for dinner. Given that the whole day was a surprise for him, I sarcastically said- "Why don't we stay home, I'll call Pierre, our personal chef, and let him know we'll be taking our evening meal in the dining room".
I was only half kidding. Our chef Pierre, was actually the very amazing, astoundingly talented and mighty adorable chef Kristin Rugg Dovbniak. You might recognize her as the chef that teaches our private kitchen skills classes.
This was the absolute highlight of the day- or maybe of my life. We had been out playing all day, and came home to this...
On each of the plates was the menu, that I worked with Kristin to put together based on the mouth watering choices she provied.
- Goat cheese stuffed honeyed roasted figs +Artichoke white bean hummus with herbed almond crostini (which she made from scratch!)
- Velvety Cauliflower soup with brazil nut pesto
- Arugula and avocado salad with lemon vinnaigrette
- Miso Glazed black cod with sautéed broccolini and wild rice pilaf
- Dark chocolate brownie a la mode with coconut milk ice cream
Fresh Roasted Honeyed Figs
12 fresh figs
1/4 cup honey
1/4 cup organic goat cheese
- Preheat oven to 425
- Cut each fig into quarters, stopping 1/2 inch from bottom so as to leave the base intact.
- Gently open figs. Drizzle honey around the sides.
- Spoon teaspoon's worth of organic goat cheese into the center of each fig.
- Drizzle with honey over top.
- Roast in a parchment lined pan for 12 minutes, until softened.
- Switch oven to broil and cook for 2-3 more minutes, watching to see the honey start to bubble.
- Send Kristin a thank you note for the inspiration.