L'Aromatique: 02/11/10

For the Love of Food

L'Aromatique is the french word for Aromatics. Don't know what it means?

Definition:

Aromatics - Herbs and spices, used to enhance flavor and fragrance of food.

From aioli* to zest* we will eventually cover it all! When store bought salad dressing just isn't enough. The love of food runs deep in my family. I come from a long line of good cooks, it's no wonder I love cooking. And eating of course! I love good old fashioned down home cooking. Not just the lavish meals (which are great!) but the simple quick meals like Mac N' Cheese too!

Semi-homemade goodies help make a meal go so much faster, especially if you are entertaining, and with just a few embellishments and some personal touches nobody will ever know! If tournedos* are your thing, you've come to the right place. Dedicated to my husband, who is quite finicky when it comes to food, tournedos seared in a pan with fresh cracked pepper are one of his favorites. Super quick and easy too!

Sumptuous and divine, we all need to eat. Be-it something as simple as a grilled cheese sandwich to a burgundy braised beef roast with garden fresh veggies, I hope to inspire new ideas or at least the desire to try something new!

* Aioli - Aioli (garlic mayonnaise) is a delicious accompaniment to cold or hot grilled vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish and shellfish.

* Zest - The thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Remove the zest with a grater, citrus zester, or vegetable peeler. Be careful to remove only the colored layer, not the bitter-white pith beneath it.

* Tournedos - ¼ -inch-thick steak cut from the tenderloin.

Note: The definitions of terms are collected randomly from different sites around the web.

Thursday, February 11, 2010

Just a quick note

In the event I've made an error in typing out your recipe, please either leave a comment or email me and I will correct it right away! Thanks everyone, so glad we could all do this, I love how it has turned out!

For the Love of Food

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Thursday, February 11, 2010

Just a quick note