Seine Dinner Cruse BOOKED

We have been receiving so many suggestions for our upcoming trip to Paris and France, and the most suggested must-do in Paris has been a dinner boat cruise on the Seine.


A good family friend of ours from Paris recommended Bateaux Parisien as her favorite, so finally I pulled the trigger and booked it for us! All of the reviews I have been reading have been great, so it should be amazing. We chose the three-hour cruise dinner cruise so we can sail along the Seine River listening to live music and enjoying a great French meal. The cruise starts at the Eiffel Tower and travels up the Seine past Musee d'Orsay, under the famous Pont Neuf bridge, and past La Cathedrale de Notre Dame, La Bibliotheque de France, Le Louvre, and ending at the original Statue de la Liberte. I am so excited to see all of the sites of Paris lit up at night on a romantic evening on the Seine.

Bringing in December

I have been slightly out of commission these last few days since Thanksgiving, but only because we have been so busy having too much fun. Thanksgiving Day was one of the best Thanksgivings I can remember. Alexis was here from Savannah, and we woke up early and joined some of my runner girls for a 10 mile pre-thanksgiving meal calorie burning run. After the run we got ready and went over to Drew's parents to finish getting all of the food ready and help prepare the house. My family came over later that afternoon with both of my sisters and my niece, and we just spent the entire afternoon being together, laughing, telling stories, and of course, eating. Friday and Saturday were spent watching football with the fam (an amazing Auburn-Alabama game for my Auburn family) and a disgraceful/embarrassing Florida-Florida State game for my gator nation. Sunday we saw "Love and Other Drugs," which was just okay, and Sunday night I made a delicious pasta dinner. This pasta dish just stepped up to top 5 on my list. Will post very soon.


Thanksgiving Family Photo

This thanksgiving made me thankful for many things, but the big one that has just consumed my thoughts these last few days is my friendships. After going home Thanksgiving evening, Alexis and I stayed up for a good few hours catching up and reflecting over all that has happened in the past year with our group of freshmen year college friends. Our group has had so many big things happen, and we've had quite a few reunions to reconnect and remember how much fun we have together. It seems like every single one of us has had some major life changes in the last year, which is very interesting to me. Either we're all in-sync as friends or we're all in that 27th year of our lives when we transition into adulthood (remember the Saturn I just learned about?). We've had weddings, medical school residencies, moves back to the US from overseas, a return to med school in New Orleans, an MBA, multiple job changes, moves across the country, new pets, new boyfriends,...just tons of changes going on, and we've all been able to see each other and support these big events in all our lives.

Not all of us have been able to make every event, but we try and we usually only miss 1 or 2. Here were some of the Washu girls that made it to my rehearsal dinner (minus Tara and Pri for med school reasons)

and here's most of us at Audrey's rehearsal dinner in Bermuda (Pri and Tara made this one)


I have realized how lucky we are to have each other and to have stayed so close over the last five years. It has meant so much to me this past year to experience real friendships with people who truly care about what is happening in your life and are excited for your highs and supportive in your lows. True friends are hard to come by, and I am so grateful for the relationships I cultivated with my friends at WashU, that we have stayed in constant touch, and that I can say without a doubt, we will be friends for life.

Pumpkin Cheesecake

This was absolutely the best cheesecake ever. A couple years ago I decided that a pumpkin cheesecake was just what the thanksgiving dessert table needed. I never was a big fan of the pumpkin pie, and I needed something other than pecan pie. For a few years my mom got a peanut butter pie which was divine, but I think we all agree that the pumpkin cheesecake really hits the spot.



I really wanted to make mini-cheesecakes using a mini cheesecake pan, but I couldn't find one in gainesville and ordering online wouldn't get here in time, big cheesecake it is. I topped it with a cinnamon sugar sour cream topping and it was a nice addition to the rich pumpkin creaminess.

Graham Cracker Crust
1 1/2 cup graham cracker crumbs
1/2 stick melted butter
1 tbl. sugar
1 tbl. brown sugar
Stir together crumbs, sugars, and butter in a bowl until combined. Press crumb mixture evenly onto bottom and 1/2 inch up side of springform pan, then chill crust, 1 hour.
Bake at 350 for 6 minutes, then remove and set aside until ready to fill.

Cheesecake Filling
3 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla
1 can pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp all spice
(or 2 tsp pumpkin pie spice)

Topping
1 cup sour cream
1.5 tablespoons sugar
1 tsp cinnamon
1 tsp pumpkin pie spice

Add cream cheese and sugar to mixing bowl, and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.


Mix in the eggs, vanilla, and spices.


Reduce speed to medium, add pumpkin and beat until the mixture is very smooth and has reached a beautiful shade of light orange.


Pour the filling into crust, smooth the top and then put springform pan in a shallow baking pan, in case the pan leaks, and put in the oven in the center rack.


Bake at 350 until center is just set, 60-70 minutes. Transfer to rack and cool 5 minutes.


Spread the sour cream topping over the top and put back in the oven for 5 minutes. Remove, cool and put in the refrigerator until ready to serve.


This piece didn't last long before being devoured by 4 girls with spoons.

It was good

turkey success

Cornbread Dressing

The great stuffing versus dressing debate is a familiar one each year, but I believe the consensus is, if it goes in the bird it's stuffing and if it's on the side, it's dressing. Or, if you're from the north it's stuffing and if you're from the south it's dressing. I make it on the side and I'm from the south, so I call it dressing, but I'd probably call it dressing no matter what, because it sounds weird to me to eat bird stuffing.


I watched the Pioneer Woman v. Bobby Flay on throwdown last week, and Rhee made a dressing with a combination of cornbread and french bread. We have always done cornbread dressing and I'm not going to stray from that this year. I didn't use any celery because I just wasn't feeling it, but I did add some apple this year, which is a new addition.

I also like my cornbread dressing moist, not too dry and crumbly, so I go heavy on the broth, but it's definitely a personal preference, usually going back to what you grew up with.

My mom has always added sausage to the dressing as well, so I did a half meat half no-meat version. I like the sausage, my sister doesn't, so I know everyone will find one side they like to pile on top of their turkey and cranberry sauce.

Start by making 2 batches of a basic cornbread.


Basic Buttermilk Cornbread
4 tablespoons melted butter, plus more for pan
1 3/4 cups yellow cornmeal
3/4 cup flour
1 1/4 teaspoons salt
2 teaspoon sugar
3 teaspoons baking powder
2 large eggs lightly beaten
1 1/4 cups buttermilk, room temperature (3/4 bm + ½ milk)

Whisk together cornmeal, flour, salt, sugar, and baking powder in a medium bowl.
In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.
Pour batter into greased 8x8 pan and bake at 425 until golden, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan for crumbling.

Cornbread Dressing
2 batches cornbread
1 pound pork sausage
2 onions, chopped
1 apples cored and chopped
4 stalks celery, diced
2-3 cups chicken broth
1/4 cup unsalted butter, melted (can omit)
2 beaten eggs
1/4 cup chopped fresh parsley
2 teaspoons sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Once cornbread has cooled, cut the cornbread into cubes and crumble into large pieces in a large mixing bowl.


Preheat oven to 375 degrees.
Spray a large skillet with spray oil and cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan.


Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.



If using fresh herbs, take a minute to really smell them. How wonderul are they?! I put the extra rosemary in a glass of cold water to keep them hydrated and fresh and to add a nice aroma to my living room.


Roughly chop the herbs into small pieces for mixing into the cornbread crumbles.


Toss the onion mixture into the bowl with the crumbled cornbread, and add the sausage to half when putting in your big 9x13 baking dish. Mix in the herbs and salt and pepper. It was easiest to mix everything together by getting down and dirty with my hands. Don't be afraid.


Now pour your broth all over the cornbread mixture until moist all the way through. It took me about 3 cups.


You should end up with a half sausage half vegetarian cornbread dressing mush, not too soggy, not to dry, and definitely not soupy.

Bake in the preheated oven for 35 to 45 minutes until the top is golden and crunchy.



This can easily be made ahead of time. Just pour the broth over it when you're ready to bake and stick it in the oven. Easy as pie! I mean easy as dressing?

Pumpkin Pie

I promised a pumpkin pie recipe for my law girls so here it is. A little variation on the Libby's famous pie recipe, but I'm sure you can't go wrong with that one. Pumpkin pie isn't my favorite dessert at thanksgiving, and I almost wasn't going to make it, but the peanut gallery wasn't having that. I guess it's not thanksgiving if you don't serve a pumpkin pie, and I did have a second pie crust to use, so I sure hope everyone likes it!


I also used my new pumpkin pie spice instead of the spices in the recipe since they make up the pumpkin pie spice.

Pie Filling
1-15 ounce can pumpkin puree
3/4 cup packed brown sugar
1/4 teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 eggs
1 egg yolk
1 cup evaporated milk
1/4 cup heavy cream
1 9-inch unbaked pie crust (see crust recipe from before)

Preheat oven to 400 degrees F. In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.


I'm so obsessed with the orange mushy pumpkin. Kind of reminds me of baby food.

Add eggs, evaporated milk, and heavy cream and mix everything until completely smooth (about 3 minutes in the KitchenAid on medium speed).


Pour pie filling into chilled pie shell.


Let it settle so all the bubbles rise to the top and then set in center rack of the preheated oven.


Bake the pie for 15 minutes at 400, then reduce the oven temperature to 350 and bake for an additional 50-55 minutes until the center of the pie does not jiggle.

Cool the pie at room temperature, and then chill it in the refrigerator before serving.

Pe-caaaan Pe-con Pie

I say Pe-con. That's the right way as far as I know, but say what you want because either way, this pie is to die for. A good family friend graciously made 12 pecan pies to serve at our wedding for our southern themed desserts, and this is her recipe. Oh those pies were so good!


Pie Filling
1 cup karo light corn syrup
3 eggs, beaten
1 cup sugar
2 tbl brown sugar
2 tbl butter
1/4 tsp salt
1 tsp vanilla
1 1/2 cup chopped pecans
1 9-inch pie crust

In a medium mixing bowl, stir together the sugars, salt, corn syrup, butter, eggs, and vanilla.


Chop up the pecan halves into a nice crunchy consistency, then mix in the chopped pecans.


Pour syrup mixture into the unbaked pie crust.


Cover the top lightly with foil and bake at 350 for 30 minutes.


Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.


The Pie should not be too jiggly or soupy, and the surface should spring back when tapped lightly. If it's still jiggly after 50 minutes, put it back in for 10-15 minutes, or until it is set, and watch it carefully so you don't burn it!

Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

When done, allow to cool completely, or overnight. I'm making it 2 days ahead of time and storing in the fridge until ready to go thursday.

Pie Crust

In search of the perfect buttery flaky pie crust for your favorite thanksgiving pies.


Pie crust doesn't have to be a daunting task, but perfecting the perfect flaky crust can be a challenge if you're not used to working with dough. I was going to try Ina's perfect pie crust, but I really wanted to stay away from using shortening. It just didn't feel right, even though Ina uses it. I found a crust at one of my favorite cooking blogs that used all butter, so I went with it, and it came out beautifully, so this is now my go-to pie crust.

I think you'll be pleasantly surprised with this flaky all-butter crust.

Ingredients
(makes enough for two single-crust pies)

2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (16 tablespoons or 1 cup) unsalted butter, very cold
1/2 cup plus a couple tablespoons ice cold water

Dice the butter into 1/2 inch cubes and keep in refrigerator until ready to add to the flour mixture. Set a cup of the ice cold water next to the food processor for easy access.

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and pulse 8 to 12 times, until the butter is the size of small marbles (not quite peas yet).


Add 1/2 cup of the ice water down and pulse until the dough begins to thicken. After adding the water, I find it easiest to pour the dough out into a large bowl for mixing the dough into a ball.


At this point the dough should start to clump. Add ice cold water by the tablespoon if necessary to help the dough ball form. Continue stirring with the flexible spatula to start forming the ball.


Using the flexible spatula continue to mix until the dough ball forms. It will be kind of sticky.


Use your hands to finish the dough ball, then divide in half and wrap in plastic wrap and refrigerate for 1-2 hours.



Now we roll out the dough.
When rolling out the dough, remember to work quickly because you want to keep it cold, and use lots of flour all over the counter, the rolling pin, and your fingers to prevent sticking as much as possible. Don't worry if it still sticks! Use a spatula or pastry scraper and work with it to separate it.


To roll it out into a circle, be patient to avoid cracks, and start rolling from the center to the edge, turning and regularly flouring the dough to prevent sticking.


If you're a perfectionist, trim your circle into a 12-inch circle to fit a standard size pie pan. Then fold the dough very loosely in half or quarters, place in a pie pan, and unfold to fit the pan.


Crimp the edges and set aside for your filling.


If you want an even top, roll the rolling pin over the edges to cut off the scrap edges.



Keep it in the refrigerator until you're ready to fill because you want it to stay super cold.

Onion and Cauliflower tart

It turns out that the two cauliflower and onion tart recipes I had been wanting to try are the same recipe! So I'm making just the one and I'm using a tart shell recipe from Le Pain Quotidien so I don't have to blind-bake it first.


I've been waiting for a good night to make the tart to share with friends, and last night turned out to be the perfect night. I had some of my girlfriends over to celebrate a birthday and an engagement, and we drank wine, nibbled on appetizers and enjoyed some much needed girl time. The tart was definitely a hit and will be a make-again for sure. It'll be fun to mess with it and change it up with different cheeses.

The Crust
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg

In a large bowl, mixer or food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in until it is in very tiny bits. Add one egg and mix until a dough forms. (use a fork if you're doing by hand). The dough can be tough, so put some muscle into it when kneading it into a ball.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in your tart pan and press to remove any air bubbles, crimp the edges, and refrigerate for 30 minutes until you're ready to fill it up.


Tart Filling
1 small head of cauliflower cut into 1-inch flowerets
1 tablespoon truffle oil (optional, i'm not a fan! gasp!)
1 refrigerated pie crust or a homemade tart shell (recipe above)
1 large onion, halved lenghtwise and thinly sliced
1 tbl. Dijon mustard
2 large eggs
1 8-ounce container mascarpone cheese (see below for substitute options)
1/2 cup whipping cream (I'm using 1/2 and 1/2 or a low-fat milk per usual)
1/4 teaspoon ground white or black pepper (ah ha! see the white v. black post)
Pinch of ground nutmeg
1 cup grated Gruyère cheese (can sub swiss)
1/3 cup Parmesan cheese

Preheat oven to 425°F. First we roast the cauliflower: Toss cauliflower with 2 tablespoons olive oil in large bowl. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, 15-20 minutes depending on your oven. Remove the cauliflower and allow to cool, and either thinly slice or leave as florets. Drizzle with truffle oil if you're using it (I'm not).

Reduce temperature to 350°F and prepare the filling.
If using store bought pie crust, go ahead and blind bake it...this will help it hold shape while you pre-cook it so it doesn't get soggy. Place it in your tart pan, line crust with foil or baking paper, fill with beans and bake 20 minutes. Remove beans and foil, then bake 5 more minutes until crust is golden. Remove crust and allow to cool.



Now we caramelize those onions! Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with S&P and cook until onion is a deep golden brown, stirring occasionally. Should take 30-40 minutes, then allow to cool slightly.

Whisk together the eggs, mascarpone, whipping cream, pepper and nutmeg, then stir in the Gruyere.


Brush the bottom of the tart with the dijon mustard.


Spread the onion all over the crust.


Then layer the cauliflower on top of the onions.


Pour the cheese mixture over the cauliflower and onions in tart pan, and sprinkle with Parmesan.


Set the tart pan on a baking sheet and bake until tart is golden and center is set, about 40 minutes.


Transfer to rack and cool 15 minutes before serving.


Savor every single bite of this savory tart. It's a winner.



Mascarpone substitute:
8 ounces cream cheese
1/4 cup heavy cream
2 1/2 tbl sour cream

If you can find mascarpone (mas-car-POH-neh), I don't recommend going the substitute route, because the real stuff is so delicious and rich. It has a high cream/fat content, resulting in a thick creamy, spreadable texture with a very delicate flavor. It's most commonly known to people as the cream in tiramisu. If you can't find it, the substitute will work well for our tart purposes.