White Bean Salad

My inspiration for this recipe came from an idea I saw in the Fast Weeknight Meals cookbook from Williams Sonoma.  I had four grilled sausages leftover from a fabulous BBQ we had this past weekend, and remembered having seen a recipe for Sausage with White Beans in one of my many cookbooks.

This white bean salad is light and delicious and is great as a side for your next BBQ or as a light snack on a hot summer day.  I paired it with a spicy Italian Sausage for dinner but honestly I could have stood in the kitchen and eaten the entire bowl of beans alone! 

Lucas and I recently planted some cilantro, oregano and basil, and I wanted to start using our fresh herbs, and I also wanted to use up food I already had in the kitchen rather than going to the store.  The recipe I came up with is below and I hope you all have a chance to try it!

Fresh Oregano From Our Patio Herb Garden

White Bean Salad:
- 1 can Great Northern Beans
- Sundried Tomatoes, to taste
(*Note: use the type that comes in a jar with oil, not in a resealable bag.  Use a fork when removing the sundried tomatoes from the jar so you drain some of the oil before mixing them in with everything else.  If you use the dry sundried tomatoes, I recommend adding a touch of olive oil to the mix as well.)
- 1/4 Jar of Marinated Artichokes, chopped
- 1/2 tomato, chopped
- Feta Cheese, to taste
- Fresh Oregano, minced (1 T)
- Lemon Juice (1 T)
- White Vinegar (1.5 T)
- Salt and Pepper, to taste

*Note: Measurements are an estimate which is why they are in parentheses following the ingredient.  Just with all food, this type of side is something that should be made to taste, so add a touch of everything, particularly the lemon juice, vinegar and salt & pepper, and continue adding more of each ingredient until it tastes just right!

1. Drain and rinse the beans and put them in a medium sized bowl
2. Add the remaining ingredients to the bowl and mix well
3. Enjoy! ...any additional salad can always be stored in the fridge and served chilled as well!

Sausage Tastes So Much Better Than It Looks...

I think this side / salad would be paired best with meat such as sausage or a citrus marinated chicken, but it could also work well as a side for a BBQ....potentially a healthier option instead of potato salad for the upcoming holiday weekend?!

Bon Appetit!

Cold Brewed Coffee

Sorry for the lack of posts the past few days!  It was an eventful weekend full of wonderful friends and good times and I couldn't find time to think let alone write about what I was doing.  The exciting, non-stop weekend inspired me to write about this recent find and indulgence.

My fiance and I make a good team because I cook, and he brews delicious beer to have with our meals, a match made in heaven if I say so myself...and yes, I will write more about this later. 
Fortunately for me, in his world of making beverages he also stumbled across directions for Cold Brewed Coffee which has proven to be extremely delicious, easy to make and versatile.  Cold Brewed Coffee is essentially a super concentrated coffee that acts as a syrup for either hot or cold beverages and stays good for a while so you can stock up each time you make a batch. 

This is a huge plus for me for two reasons:
(1) I love iced coffee, especially during the summer, but would never make it for myself because I was too impatient to let my drip coffee cool before pouring it over ice, and naturally this quickly just becomes watered down coffee....(bleh)...
(2) I was reluctant to make coffee every morning because it was a hassle to have to wash the pot every day....plus, when I want coffee I am usually too tired to function.  It is so much easier just to pour something pre-made into a glass, consume, and wait for caffeine to take effect.

So, without further ado...How to Make Cold Brewed Coffee:

Ingredients and Tools:
1/2 Cup Ground Coffee
2 Cups Water
Coffee Grinder
French Press

 *You just need 1 part ground coffee, 4 parts water, so feel free to adjust the measurements above depending on how much concentrated coffee you plan to drink.*

1. Using your favorite type of whole coffee beans, grind coffee beans (easy right)?  If you end up with more than 1/2 Cup, you can store the other beans in the fridge for later use.  *Note - Make sure the coffee grinds aren't very fine, you don't want them clogging the french press strainer!

Coffee Beans...

Ground Coffee... =)

2. Place ground coffee in French Press and pour water on top.  Mix well.  Place the press inside the base of the French press so it is just above the coffee mixture (don't press just yet!!)

3. Store your brewing coffee in the fridge overnight.

4. In the morning, finish pressing the coffee (at a slow consistent pace) and pour the brewed coffee syrup into a container.  If you would like, you can pour the brewed coffee through another strainer to make sure no sediment makes it into the final container, but this isn't necessary.

5. For hot coffee, mix coffee syrup with hot water until you have reached desired strength.  For cold coffee, mix coffee syrup with ice cubes and milk until you have reached desired strength.  For some extra sweetness, you can add some vanilla extract to your iced coffee, or just prepare as you would any old (and clearly not as exciting) cup o' joe!

Bon Appetit!

I'm Out of Lemon Juice! I Only Have Dried Basil! - Food Substitutions To the Rescue!

I don't know about you all, but there have been many times I have been half way through an amazing recipe when I realize, "There are only TWO tbsp of lemon juice left and I need THREE!"  or  "Saffron costs $18??  No way am I buying that just so I can make paella for dinner!"
You know the routine: you accidentally leave an item off the grocery list, or you swear you had enough cream in the fridge, or you didn't feel like running to the grocery store when you have dry herbs even though the recipe calls for fresh herbs...and so on.

But when you are mid-recipe you can't drop everything and go to the store, and exactly how many teaspoons of dry herbs are the equivalent of the fresh herbs called for in your herbed rice pilaf?

Well, fear no more and get your hands on The Food Substitutions Bible.  I heard about this gem on NPR about 6 months ago, and Lucas being the wonderful person he is told my Mom this would be the perfect birthday present....and IT WAS!!  When I first received The Food Substitutions Bible I must admit I was a bit skeptical about how much I would actually use it.  Turns out the answer is a lot and it has turned out to be one of the most useful tools I have in the kitchen!

I made paella a few weeks back and I didn't realize saffron was the most expensive spice available until I was staring at it, mouth ajar, in the spice aisle at King Soopers.  When I got home, I looked up Saffron in the Food Substitution Bible and not only found out what to use in it's place, but also learned that saffron is the most expensive spice available because it takes 70,000 saffron plants, harvested by hand to yield a mere 1 pound of the spice.

This cooking bible is laid out brilliantly, and each entry not only gives substitutions, but also measurement equivalents, interesting facts about the ingredient, tool or technique and other useful information.

1. The book is arranged alphabetically so it is extremely easy to find any ingredient you are looking for...and I mean ANY ingredient.  It provides substitutions for ingredients I have never even hear of in my life...Galantina, Limpet, or Qurut anyone?
2. Each entry has a column on the left that provides information about the ingredient/tool/technique - tastes, where it comes from, how to use it, etc.
3. On the right, there is a list of potential substitutions ranging from closest in taste with appropriate measurements, to ingredients that provide the same color but different taste, to options for better health, to ingredients that are close in flavor but will provide a different taste and so on.  Given the amount of suggestions made for each entry, I would be surprised if you didn't have SOMETHING in your house that you could use in place of whatever tool or ingredient you are missing

I have used The Food Substitutions Bible to figure out how much dry ginger to use in place of fresh ginger, to determine what to use in place of buttermilk when I had 2 T less than I was supposed to, to find out what to use instead of saffron because I wasn't willing to spend $18...the list goes on!

If you are serious about your cooking, I suggest you get a copy of this book.  It is a purchase you certainly won't regret!

Bon Appetit!!

Home Sweet Home

As I am sure you have already noticed, the getaway portion of my blog is not dedicated solely to getaways I have experienced, but it is an inspiration board of places I dream of visiting someday.  Yes, I am a dreamer and No, I do not think I will get to explore every place I write about.  Being able to do so would not only require a significant amount of time and money, but would also require a certain level of sacrifice I could never commit to in this lifetime.

Don't get me wrong, the places I write about are definitely places I hope to visit someday, but the realist in me knows that won't be possible and after this past weekend I know I will always be happy as long as I can dream about the rest of the world (and see portions of it of course).  I love food.  I love traveling and exploring new places.  BUT most importantly and more than anything, I love my family, my home, my friends.

This weekend I had a mini reunion with 4 friends I have known since I could process memories, and had the pleasure of spending a lot of time with my parents, grandma and nephews.  It was an amazing weekend full of laughter, relaxation and genuinely good company, and it reminded me that a trip back to where you were born and time spent with the family and friends you love is the best getaway of all.  My idea of a getaway is any time away from the regular demands of life.  It is a time to relax, to try new things, to laugh, forget about your worries and smile....there is definitely A LOT of smiling involved.  The kicker is, a getaway can happen across an ocean, over a mountain pass, or just an hour drive away.

I don't blog because I think I am going to have hundreds of followers or because I think Gourmet Getaway is going to change my life somehow.  I share my recipes and dream vacations here because I want it to inspire people, not so that people can enjoy these things alone, but so they can share my recipes and travels with their friends and families.  After all isn't conversation over a delicious dinner and vacations with your loved ones some of the most memorable experiences you have in a lifetime?


Gourmet can be mac and cheese to one person and caviar to another.  A getaway could be a camping trip to some, or a two week stay on a private island for others.  This blog won't provide a clear example of what is gourmet and what is a getaway....but it will provide you with a lot of reasons to spend time with people you care about, and in the end that is the best getaway of all!

Bon Voyage!

I scream, You scream, We all scream for LAVENDER ICE CREAM!!

During my first wedding shower, Lucas and I were lucky enough to receive an ice cream maker just in time for the heat of the summer.  After perusing some recipes on foodgawker, I came across an idea I knew I was going to have to try immediately...Lavender Ice Cream.  I first came across lavender used in the food and beverage world in a tea latte that included agave, lavender and steamed milk.  It was Delicious...so I knew a lavender ice cream would be equally satisfying.

Lavender has a sweet, floral aroma and is often used in desserts or potpourri.  The pack of spices I had also said it can add an interesting flavor in vinaigrette dressings and marinades and works well in spice rubs on chicken and pork.  I definitely plan on trying those in the near future since the ice cream turned out so well!  

This recipe is extremely easy and you can make it even if you don't have an ice cream maker!  Try it out and let me know what you think!

Lavender Ice Cream

• 2 cups heavy whipping cream
• 2 cups half and half
• 3.5 t lavender  (*Note - you can use as little as 2t and as much as 4t depending on how intense you want the lavender flavor to be)
• 1/2 Cup sugar
• 1/3 Cup honey  (*Note - you can use double the sugar or double the honey and omit the other ingredient if you prefer one to the other.  The original recipe calls for 1 Cup Sugar or 2/3 Cup honey, but we decided to use half of each)

Instructions:

• Heat the whipping cream, half and half, and lavender in a pot and bring to a simmer.
• Remove from heat and allow to steep for 1 hour or until cooled.

• Pour through a very fine strainer into a separate bowl and place in the fridge until completely cooled.  *Note - the mixture needs to be COLD prior to moving on to next steps.  I made the mistake of transferring it to the ice cream maker too soon, so it took much longer to freeze.
• Once cold, remove from fridge and mix in sugar and/or honey.  Transfer to the ice cream maker and freeze according to manufactures instructions.  If you aren't using an ice cream maker, transfer to an air tight container and place in the freezer until frozen.

• Once it is frozen to your liking, remove from the freezer, add toppings if you prefer and enjoy!

Topping recommendations:

• Dark chocolate chips would add a nice contrast to the sweet floral flavor of the lavender
• Berries would compliment the sweetness of the lavender and cream
• To make a delicious topping, add frozen or fresh blueberries to a sauce pan with honey, and heat until the juices from the berries become syrupy.

Bon Appetit!

Cilantro Spread

Cilantro is easily one of my favorite herbs and is a must have ingredient anytime I am making dishes from the Mexican genre (especially guac)!  Cilantro comes from the leaves of the Coriander plant (although Coriander, coming from the seeds of the plant, has a much different flavor).  Cilantro has a lemony / sagey / earthy taste and I find it to be very refreshing.  I did read recently that cilantro is an appetite stimulant... I guess that explains why I could eat an entire bowl of my homemade guacamole without coming up for air!

I really feel for the people that absolutely dislike the herb, apparently even Julia Child was on the cilantro hating band wagon.  They are in the minority, but they have a strong voice regarding their distaste of this faithful ingredient of mine...Check Out the Hatred.  Some people find it to be soapy in flavor or correlate it with bed bugs.  This is terribly difficult for me to imagine; however, this is an interesting read from the NY Times about why this is the case for many people.

Regardless of your opinion of cilantro, I suggest you try this little recipe I made up last night for a Cilantro spread.  This recipe can come in handy when you purchase cilantro for a recipe that only requires the herb for a garnish, leaving you with almost a whole bunch of cilantro that will just sit in the fridge and go bad.
 The basic recipe I based this off of was a recipe for cilantro pesto that included only cilantro, olive oil, salt and pepper, and I found that combination to be slightly bland, so I started with those ingredients for a base and created a spread that could be used on sandwiches, on omelets, mixed into tabbouleh salads, combined with chicken and pork, or whatever else you can imagine!

Cilantro Spread

• One bunch cilantro (*Note: you can save some to have handy in the fridge if you plan on making another dish requiring cilantro in the near future)
• 1 - 2 T Olive Oil
• Salt and Pepper to taste
• A squirt of lime juice (my guess is I used about 1 tsp.)
• 1/2 Shallot, minced
• Garlic Powder to taste

1. Wash and de-stem the bunch of cilantro.  The stems are edible, but I got rid of the really large stems and kept the smaller stems; either way will work.
2. Using a food processor, chop the cilantro into very fine pieces.  If using a smaller food processor, I recommend doing this a little at a time rather than doing the entire bunch in one whirl of the processor.  Once chopped, add the olive oil to the food processor and give the cilantro and oil another whirl or two.
3. Transfer to a bowl, add remaining ingredients and mix well.  Use spread in whatever dishes you prefer and enjoy!

To give you an idea, I made a grilled chicken, cucumber, tomato, and garbanzo bean salad and added the cilantro for a little extra flavor (pictured).  I also used it as a spread in a grilled chicken wrap and Lucas used it as a topping on a Mexican inspired omelet.  The options are endless so be creative with it!! 

Bon Appetit!

Paraty, Brazil is a town of 36,000 people located on the Green Coast (Costa Verde) of Brazil between Rio de Janeiro and Sao Paulo.  Paraty's location on the water but close proximity to the Brazilian mountains and rainforest is what first caught my attention, not to mention the beautiful photos readily available via the interwebs.  After reading more about this colonial period paradise, I decided this is a getaway that is surely on the "don't dream about it, actually do it!" list.

Paraty's Bay (From Paraty Explorer)

Charm and History
The old town historic center is lined with cobblestone streets and is off limits to vehicles - accessible only by foot or bicycle (and of course horse and buggy for deliveries). Point for paradise!  The old town center seems to offer a variety of restaurants and shops and is a cultural hub of colonial architecture, historic churches and artistic flair.  Sounds like a great way to spend an afternoon if you ask me!
Fun fact: Twice a day at high tide, the streets of old town actually flood, about shin deep in some places, due to a system created in the 18th century designed to allow tides from the bay to cover the street as a way to keep them clean!  Could make for a slippery situation but a delightful story...

Old Town Paraty, Watch for Rising Waters! (From Paraty Explorer)

Outdoor Adventures
Not only does Paraty appear to be a quaint colonial town that transports visitors back in time; sitting on Ilha Grande Bay and backed by the Atlantic Rainforest and Serra do Mar State Park makes Paraty the perfect homebase for outdoor adventures from hiking to kayaking to boating and biking.  I can imagine getting lost in the rainforest and stumbling upon one of Paraty's 300 beaches or a hidden waterfall; or maybe biking around one of the 60 picturesque islands.  Not only are outdoor activities endless, it seems as though the locals are accommodating and would be happy to recommend their favorite restaurant where you can sit on a veranda, try local cuisine and watch the boats floating on the crystal clear waters of the bay.
Well, if I didn't convince you, I just convinced myself...better start saving up for a ticket!

Brazil's only tropical fjord (From Paraty Explorer)

 Hospitality
Another point for paradise comes in the form of what seems to be a "my house is your house" hospitality.  I have read in many places that locals are very welcoming to visitors and want to help you enjoy their slice of heaven.  After a read through National Geographic Travelers recommendations of places to stay as well as a quick search of my own, I already came up with a list of places I would be more than happy to spend a night or two:

Casa Turquesa

Pousada Guarana

Resort Croce del Sud

Pousada Picinguaba

Eco-Farm

Casa Turquesa in Paraty's historic center (Photo from Casa Turquesa website)

...and a bit of History
Paraty has been described as Brazil's "best kept secret" and really has slowly become more of a tourist destination since 1970 when a paved road was built between the historic town and the nearby Rio de Janeiro.  Prior to the 70's Paraty housed the only port used for exporting gold between Brazil and Portugal, and later became an economic hub for trading coffee and cachaça, a liquor made from sugarcane.
Fun Fact: Cachaça is used in Brazil's national cocktail, Caipirinha...I can't remember when/where I tried this, but I have tasted this refreshing refreshment and highly recommend it. 

Caipirinha

One of the blogs where I was reading about Paraty says, "The name Paraty originally came from the Tupi Indian word “Paratii” which is a kind of fish found in the bay, but in Portuguese it sounds like “For You.” No matter what you are looking for in the far side of the world, Paraty will have some kind of paradise for you." - From Escape Artist

I couldn't agree more and I truly believe Paraty offers some kind of paradise for everyone.  So go make yourself a Caipirinha, revel in the hidden gems of this world, check out the websites below and figure out how to get to Paraty asap!

Paraty Explorer

National Geographic Traveler 

Escape Artist

Bon Voyage!

Breakfast for Dinner: Huevos Rancheros

This weekend I planned on making at least one big breakfast, but homebrewing and a beautiful day that begged for a long bike ride and silly lawn games occupied my mornings instead of cooking.  To compromise, Luke and I decided having breakfast for dinner on Sunday would suffice, so I tried my hand at Huevos Rancheros!

I found two recipes that sounded delicious, one in The World Cookbook and one in Real Simple Magazine, so I took the best of both worlds and combined them to make a dish that fit my tastes (baking vs. frying, black beans vs. refried beans, and a homemade tomato salsa vs. regular salsa). 
The result was tasty (although Lucas still wishes I had used refried instead of black beans)!

Huevos Rancheros

Ingredients
 - 4 flour tortillas
- Olive Oil
- (1) 14oz. can of black beans, drained
- 1T lime juice
- 1/2 t Cumin
- (1) 10oz. can of diced tomatoes with chilis (*I used Rotel)
- 1 clove garlic
- 1/2 small white onion, chopped
- 4 eggs
- (1) avocado, sliced
- Feta cheese (*Queso Fresco is a delicious Mexican cheese I would have used, but we didn't have it)
- Cilantro

1. Preheat oven to 400 degrees.
2. In bowl, mix together black beans, 1 T olive oil, lime juice and cumin.  Set aside.
3. Brush each tortilla with olive oil (front and back) and place on baking sheet.  Place in preheated oven for 8-10 minutes or until slightly crispy.
4. Meanwhile, use a small food processor to mix together Rotel, garlic, and onion until well blended but slightly chunky.  
5. Heat 1-2 T olive oil in a large frying pan and add tomato mixture.  Stirring constantly, heat mixture for about 5 minutes until warmed through and slightly thicker.  Season to taste with salt and pepper.  Transfer to a bowl and cover to keep warm.
6. Using the same frying pan, heat another 1T of olive oil over medium heat and carefully crack eggs into pan, leaving yolk intact!  Reduce heat to low and cook eggs for about 5 minutes until egg white becomes a snow white color.  You can either carefully flip the egg to cook both sides, or leave the egg sunnyside up....chef's choice!  Don't stress if you break a yolk, it will still taste delicious but will be more thoroughly cooked.
7. Once eggs are cooked, assemble your Huevos Rancheros!  Divide and spread the tomato mixture among the baked tortillas followed by the black bean mixture.  Place one egg on each tortilla and then top it off with avocado, feta cheese and cilantro.  Serve immediately and enjoy!

I am sure I will make this again, and when I do I will either use smaller tortillas (and make more than 4) or I will make more eggs and place two eggs on each tortilla.  I enjoyed the serving size because I wasn't terribly hungry, but it wouldn't hurt to make a little more the next time around.  Another idea for people that enjoy some extra spice in their life: smother the top of the assembled Huevos Rancheros with additional salsa or add a touch of hot sauce!

I hope you enjoy!   
Bon Appetit!

Roasted Balsamic Strawberries

Coincidentally, my first two gourmet posts fall into the dessert category although I hardly make dessert despite the presence of a very sweet, sweet tooth.  Eitherway, the Roasted Balsamic Strawberries recipe below is something I first made a few months ago, but I fell in love with it all over again last night.

We had some strawberries in our fridge that were going to go bad and after a long day of homebrewing and rearranging the kitchen, a light and creamy dessert sounded amazing (plus, it is VERY simple).  This is the perfect dessert for a hot summer evening.

This recipe comes from the The World Kitchen cookbook from Williams-Sonoma and it has wonderful meals arranged by region of the world...French, Italian, Mediterranean, Mexican, Thai, Chinese, and so on.  Since Italians know a thing or two about good food, it is no surprise that this dessert is included in the Italian section of the cookbook.  Enjoy!

Roasted Balsamic Strawberries
- 1 lb. ripe strawberries (quartered with stems removed)
- Freshly ground pepper
- 2 T Balsamic Vinegar (*next time I think I would add a bit more balsamic)
- 2 T butter or margarine (*I only used half the butter and it was still incredible...)
- 2 T Brown Sugar (*I used about 1/2 T sprinkled on top and it was plenty delicious and sweet)
- Plain or Vanilla Greek Yogurt, or vanilla frozen yogurt, gelato or ice cream

1. Preheat the oven to 400 degrees.
2. Combine the strawberries, pepper (about 1/2 tsp), and balsamic vinegar in a bowl and toss to coat.  Let sit 20 minutes so the strawberries can soak in the sweet and spicy flavors of balsamic and pepper.
3. Place the butter in a small shallow baking dish (but large enough that the strawberries can fit in a single layer) and place the baking dish in the oven.  Watch closely to prevent burning and remove the dish from the oven once the butter is completely melted.  Tilt dish to coat with butter.
4. Scoop the strawberries (with remaining juices) into the baking dish and top with a sprinkling of brown sugar.  The recipe calls for 2T, but with sugar toppings I feel like the cook should decide the appropriate amount!  Toss gently to coat and then place in oven.
5. Roast strawberries for 25 minutes or until the strawberries are soft and the liquid is syrupy.
6. Let berries cool slightly (about 5 minutes) and serve over yogurt or ice cream.  Enjoy immediately so the ice cream doesn't completely melt!

The sweetness of the strawberries, the tart taste of the balsamic and the spiciness of the pepper creates a flavor that will have your taste buds screaming for more!  Plus, the combination of a sweet warm sauce over a cold creamy texture makes the dish perfect!

I was so excited I took a few bites before snapping this photo...

Heaven in a bowl!

I hope you enjoy this dessert as much as I do!

Bon Appetit!

The Bonnaroo Experience - from Tennessee OR your Home!

For those of you that are familiar with the music festival Bonnaroo, you are well aware that the festival is taking place in the middle of an incredibly large field in the middle of nowhere Tennessee as I type this sentence.  The festival is held in Manchester, Tennessee but I am fairly convinced the 700-acre farm where Bonnaroo takes place every year is the ONLY thing in Manchester.

Ariel View of Bonnaroo Music Festival (2006)

 For those of you unfamiliar with Bonnaroo, it is a mecca of musical talent and is an experience that is not to be missed if you love a variety of musical genres and find joy in the discovery of new artists that suit your musical taste.  Let's put it this way, I was at Bonnaroo in 2008 and saw 33 concerts in 4 days which ranged from Avett Brothers (brilliant) to Kanye West (not so brilliant) to Newton Faulkner, Bela Fleck, My Morning Jacket, Stephen Marley and Jack Johnson. The sun is torturous, the days are long and the people watching is the best you will ever find...and I couldn't help but smile for four days straight.  It.Was.Epic. 

Either way, as much as I love food and traveling, I also love music and find that the right song at the right moment can add an extra burst of joy in my life when I least expect it!! With that said, this is one getaway I have no problem recommending for the music lover that doesn't mind camping with 80,00 people for four days.  Take note though, if you ever attend Bonnaroo, I would recommend the extra spend on VIP passes for the "fancy" porta johns and the short walk to the main stage and Centeroo. 

Avett Brothers - The concert where I became a fan

I've been thinking about Bonnaroo this year, because:
1. The lineup is amazing (per usual)  AND
2. I had the opportunity to potentially go this summer when I walked into two free tickets, but between time and ways to transport myself there it just wasn't in the cards...(sad day for me).

Anyway, this morning, I went to the Bonnaroo site to look at the schedule and try to figure out the concerts my friends are probably attending....and it was the best decision I ever made...


Lo and Behold - LIVE STREAMING IS AVAILABLE ON THE BONNAROO WEBSITE!

Check it out and enjoy the festival from the comfort of your own home!  Clearly the complete concert schedule isn't available for web viewing, but with a line up like Bela Fleck and the Flecktones, Grace Potter and the Nocturnals, Florence and the Machine and My Morning Jacket you can bet I will be watching live tonight and I will make sure to catch Ray Lamontagne, Alison Krauss, Mumford & Sons and Arcade Fire tomorrow!

Bon Voyage (even if your getaway dream requires live streaming to the internet)!!

Caribbean Cliffside Cottage

Given my wedding is in less than 3 months (Yay!!) I recently spent a solid amount of time researching potential honeymoon destinations.  In the process of honeymoon planning, I found and absolutely fell in love with two dream destinations:  Dominica (which you will soon fall in love with) and Paraty, Brazil (which you will fall in love with in the near future...watch for my upcoming Paraty post)! 

Prepare yourself to dream about your next vacation, and let me tell you about Dominica.  Keep in mind I have never actually been there, but I will do my best to get there someday.

I found a new friend in National Geographic Traveler and find it to be my favorite of all travel magazines.  One day I was reading an article about Caribbean Resorts and came across a blurb about Jungle Bay Resort and Spa.  Jungle Bay Resort and Spa  The photo below is what caught my attention and additional research allowed Dominica and this Resort to grab my heart and never let go.

Photo From Jungle Bay Resort Website

Not only does the room look incredible, but look around the Jungle Bay Resort Website and you will soon discover that you want to transport yourself there as soon as possible.
 These cottages are perched high above the Atlantic and nestled into the rainforest of picturesque Dominica.  Imagine falling asleep at night, surrounded by the unspoiled beauty of "Nature Isle of the Caribbean" and listening to the Atlantic tide crash up against the hillside on which you are sleeping.  Or wake up to the ocean breeze as you relax on the hammock on the private porch connected to your room.  Are you in love yet?

Photo by Justin Foulkes (from NG Website)

 Whether you want to hike three hours one way to the Boiling Lake, seek out the hidden waterfalls that fall into Dominica's 365 rivers, watch whales or hike through the tropical rainforests...outdoor lovers and adventure seekers rejoice!

 I see the mountainous island of Dominica as being a prime vacationing spot for people interested in a getaway that doesn't require the need to be "touristy" but provides bountiful activities beyond laying in the sun and sipping on a cocktail garnished with a colorful umbrella (although I highly suggest that as well)!  Make note though, the rugged landscape of Dominica isn't one to offer an abundance of exceptional white sand beaches...plan on sipping that cocktail on top of a dormant volcano instead!

Boiling Lake (Photo from RumShopRyan.com)

 National Geographic recently named Dominica as one of the 20 Best Trips of 2011 and I wouldn't argue with them for a second.  I truly hope I can visit Dominica sometime in the near or distant future...as long as I figure out a way to get there at some point!

Additional Websites I Enjoyed Reading:

Jungle Bay Resort and Spa

Discover Dominica

A Virtual Dominica

RumShopRyan

Also, check out this interesting Travel + Leisure article on economic growth in Dominica while the locals continue to focus on conserving the environment and remaining an eco-tourism destination.



Oh, and just so you know, Lucas and I won't be going to Dominica on our honeymoon mostly due to a lack of United flights to the Caribbean (but people with American Airlines miles could be in luck)!!  Either way, we found and booked what could be a perfect trip for an ideal Caribbean honeymoon on the small islands of St. Kitts and Nevis, with a detour through St. Thomas on the way home.  I imagine I will have a lot to share about those destinations, so stay tuned!

Bon Voyage!

A Passion for Peanut Butter

Dessert of the Month, Southern Living Magazine

 It doesn't surprise me that the day I began my blog was the same day I was trying a new cake recipe for my friend's birthday!  My Mom made this delectable goodness for my recent birthday, and I envision it being something that I make often and pass down for years to come!  My cake may not look as beautiful as the one pictured in the magazine article, but I bet it tastes just as delicious, and let's be honest...that is what matters!

If you have a weakness for peanut butter and even more so for the peanut butter/chocolate combination, than this Chocolate Peanut Butter Mousse Cake from Southern Living Magazine is not to be missed! 

Amy's Birthday Delicacy

 Peanut Butter Passion Cake

• (1) 18.25oz package of devil's food cake mix (without the pudding)
• 2.5 C whipping cream, divided
• (1) 10oz. package of peanut butter morsels
• 2 t vanilla extract
• 1 T Butter or Margarine
• 2/3 C semi-sweet chocolate morsels
• Garnish with Roasted Peanuts (optional)

1. Prepare cake mix according to package directions.  Pour into 2 lightly greased 8-inch round cake pans. Bake according to package directions.  Let cool on wire racks in pan for 10 minutes, remove from pans and cool on wire racks completely.  *Note: I took straight out of the pan and cooled on wire racks with no problem!
2. Combine 2/3 C whipping cream and peanut butter morsels in a small sauce pan.  Cook over low heat, stirring constantly, until morsels melt and mixture is smooth. Remove from heat, stir in vanilla extract and let cool 25 minutes.
3. Beat 1 1/3 C whipping cream at high speed with an electric mixer until soft peaks form.  Stir 1/3 whipped cream into the peanut butter mixture.  Fold into remaining whipped cream.  Spread between the cake layers, cover and chill.  *Note: Make sure the cake layers are completely cool prior to spreading mixture (otherwise it will melt)!  Also, the weight of the cake can cause the peanut butter mixture to seep out of the sides of the cake.  The filling hardens once it is cooled, so don't worry about the top of the cake sliding off of the peanut butter mixture!
4. Bring remaining 1/2 C of whip cream and 1 T of butter to boil in a small saucepan.  Add chocolate morsels, remove from heat, and let stand 5 minutes.  Stir until morsels melt and mixture is smooth.
5. Pour glaze over cake and garnish with peanuts if desired.   Eat it warm or chilled BUT make sure you have some ice cream or milk available to balance out the rich flavor of the chocolate and sweetness of the peanut butter!!

Please note, instead of using the pre-packaged cake mix as described in the recipe, I made a chocolate cake from scratch using a recipe passed down from my great-grandmother.  It will work with your favorite Chocolate Cake recipe, so don't hesitate to start from scratch!

 Bon Appetit!

Bon Appetit and Bon Voyage!

Have you ever reached that moment at work when you just know you won't be doing anything productive the rest of the day?  I know it happens to everyone, and when it does, I believe it is human nature to seek out something you enjoy, something you could read about for hours without looking up.

For me, 9 times out of 10 I am going to look up new recipes or plan my next dream vacation.  Food and Travel have always had a special place in my heart, and fortunately for me, the information, adventures and possibilities in both categories are endless!  I am pretty sure I will never visit every part of the world or cook every dish imaginable, but I do know I can dream about it and plan to do as much as possible.

This blog is not only a space for me to tantalize your taste buds with recipes I love and inspire you with the places I visit, but it is also a space for me to dream about all the food I have yet to try and the areas of the world I have yet to experience.  I hope you are inspired by my posts and use Gourmet Getaways as a gateway to your next gourmet meal or your perfect getaway!

Bon Appetit and Bon Voyage!