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!