August 23, 2012

Life Hack: Warming Cold Butter At The Table

If you’ve ever been to brunch, you know that a perfect piece of toast with some butter can go a long way. But it’s a bit of a pain when the butter comes to the table as a piece of ice instead of a spreadable joy. 

Here’s a tip to get your butter to the perfect temperature for spreadability. If you ordered a pot of tea or a cup of coffee, simply place the butter directly between the hot surface of your beverage and another piece of china. 

In this case, I had a pot of tea so I wedged the butter between the pot and the cup. It only took a few seconds to get it warmed up. If you’ve got coffee, put the butter under your cup for a few seconds and you’ll get the same results. 

Easy!

6 notes
Leave Note / Reblog
butter brunch warming up butter warm butter cold butter teapot tea coffee

March 13, 2012

California Bountiful Sunday Brunch with The Santa Monica Cooking Club Grilled Asparagus Wrapped in Prosciutto with Asiago Cheese Ingredients: 1 bunch asparagus 6-12 slices Prosciutto Asiago cheese, shredded Olive oil 1 lemon Salt and pepper To Make: Preheat oven to 350. Cut off the thick inedible ends of the asparagus and discard.  Drizzle some olive oil and the juice of 1/2 lemon over the asparagus. Sprinkle with very little salt and pepper. Don’t over salt since the Prosciutto is salty.  On a griddle pan or the grill, grill the asparagus until softened and they have lovely grill marks. Wrap three asparagus stalks in one slice of Prosciutto and sprinkle with cheese. Continue until all asparagus is wrapped. Bake in the oven until the cheese has melted, about 5-7 mins. Enjoy!

California Bountiful Sunday Brunch with The Santa Monica Cooking Club

Grilled Asparagus Wrapped in Prosciutto with Asiago Cheese

Ingredients:

  • 1 bunch asparagus
  • 6-12 slices Prosciutto
  • Asiago cheese, shredded
  • Olive oil
  • 1 lemon
  • Salt and pepper
To Make:
  1. Preheat oven to 350.
  2. Cut off the thick inedible ends of the asparagus and discard. 
  3. Drizzle some olive oil and the juice of 1/2 lemon over the asparagus.
  4. Sprinkle with very little salt and pepper. Don’t over salt since the Prosciutto is salty. 
  5. On a griddle pan or the grill, grill the asparagus until softened and they have lovely grill marks.
  6. Wrap three asparagus stalks in one slice of Prosciutto and sprinkle with cheese. Continue until all asparagus is wrapped.
  7. Bake in the oven until the cheese has melted, about 5-7 mins.
  8. Enjoy!

296 notes
Like It / Share It
santa monica cooking club california bountiful asparagus prosciutto asiago cheese lemon brunch food

January 9, 2012

Over the weekend, a few friends and I got together for a Saturday brunch.

The host was of Indian heritage so he made Breakfast Dosa while I brought over my Avocado Eggs. We both helped out on the Fig and Walnut Pancakes.

Pair everything with a large glass of mimosa and steaming cup of fresh-of-the-plane Guatemalan coffee, and you’ve got yourself a brunch!

3 notes
Leave Note / Reblog
brunch breakfast dosa eggs avocado eggs figandwalnutpancakes yumm mimosa coffee guatemalan coffee food