goat cheese & strawberry salad

Yep, it’s going to be a 3 post Friday.  I don’t think I’ve ever posted 3 things in 1 day, BUT, if you had eaten what I’ve eaten today…

Which means A LOT.

Like WAY TOO much.

As in COULDN’T STOP MYSELF because it was all so good….

You might post 3 times too!

(I also know that when I fly home tomorrow, Hubs is going on a little guys trip, leaving me with a “girls weekend” except I will be the only one over the age of TWO.  I’m guessing this wont leave much time for posts.  Today may need to hold ya over until Tuesday morning!)


Back to YUMMY-VILLE! (before I return to Loonyville…)

Fabulous summer salad option.  Looks pretty, tastes refreshing, lots of bang in presentation and flavor.  Most certainly worthy for a summer BBQ.  (You know, for me to promote a salad, when I rarely eat them, means it HAS to be good! Seriously? LOOK AT IT!)

Goat Cheese and Strawberry Salad


4 ounces goat cheese, crumbled
8 ounces strawberries, quartered
4 ounces cashews
1 pound baby romaine or buttered lettuce, washed and chopped
¼ cup Yuzu dressing (lemon or lime work, too)
1 tablespoon honey, or agave
1 teaspoon Dijon
½ cup olive oil
Salt and pepper


1.      Mix Yuzu with honey and Dijon, whisk in olive oil gradually until all gone.
2.      Assemble lettuce on platter, dress with strawberries, cashews, pour dressing over salad finish with cheese. Add salt and pepper.

Thanks again Thermador and Chef Kyle!

Want more tasty recipes??  How about Tomato Jam? Or Buttermilk Syrup??  You really have no idea until you try them!!

chef brad’s buttermilk syrup

You all know I’m a pancake lover.  We make this pancake recipe more than any other recipe.  It is THE Saturday morning, got it going on, gonna love ya forever, pancake recipe.

I love my pancakes with whipped cream, fresh strawberries and warm coconut syrup.  I’m a little high maintenance that way. (I don’t do a lot of things the high maintenance way, but the ones I do, I really do, because I REALLY love them!)

But my pancake toppings of choice may have changed this morning.  Or at the very least, now have a serious rival contender…

Thermador‘s Chef Brad shared this insanely delicious recipe with us…

Buttermilk Syrup

“This is a perfect syrup, don’t be fooled by the buttermilk.  It totally changes after cooking”


1 1/2 cups butter (3 sticks)
1 1/2 cups buttermilk
3 cups sugar
1 teaspoon vanilla
3 teaspoons baking soda


In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, buttermilk, and sugar.  Bring to a boil stirring.  remove from heat and whisk in vanilla and soda.  it will foam.  Now it is ready to serve. Yum Yum.

*** I’m going to double check to see if this can be cut in half, which I’m sure it can, since, well, this would make A LOT of syrup…but then again, it’s so good, you might just need that much!

Thank you for sharing Chef Brad and Thermador!!

(Want another super yum recipe?  Check out the Goat Cheese & Strawberry Salad or Tomato Jam that Chef Kyle shared!)

thermador’s tomato jam

Oh boy.  I don’t even know where to begin.  You may have seen my post this AM about the little adventure I’m on…

Or if you follow me on Twitter you probably saw about 200 tweets today (check for #steamythermador) on the AMAZING food we ate and the incredible kitchen appliances we were introduced to at Thermador…..seriously, I’m NEVER leaving.

Well, OK, maybe I’m already back at the hotel, but it doesn’t mean it’s beneath me to sneak back in tonight and set up camp for awhile!

Until I am able to get all the photos loaded and posts ready to share, I thought I might pass on a few recipes that were truly to die for…

Truly this photo DOES NOT do this dish justice AT ALL.

When I saw it next to the Beef Tenderloin, I passed it up thinking it might have a savory tomato taste and I wasn’t feeling that for the beef.  But then Thermador’s Chef Kyle saw my plate and asked if I had tried the Tomato Jam.

Huh??  Jam??  TOMATO Jam??

I had to give it a whirl.

I need to take a moment to savor the memory…..it truly was unbelievably delicious.  Just the perfect combination of sweet and spicy with a touch of savory (kinda covers it all, huh!?) Such a wonderful compliment for so many dishes.  If you want to wow your dinner guests (or your husband/wife/mother/partner/boss)…and you have an ABUNDANT tomato crop going in your garden leaving you wondering what to make with tomatoes next…

THIS is your dish!

Tomato Jam – to be served as a garnish for any type of red meat.


1 ½ pounds Roma tomatoes, cored and chopped
1 cup sugar
2 tablespoons lime juice
2 teaspoons fresh ginger
3 cardamom pods
1 cinnamon stick
3 cloves
1 Serrano pepper seeded and minced
Salt and pepper


1.      Combine all ingredients and bring to a boil for two minutes.
2.      Lower to simmer and cook for 1 to 1 ½ half hours.
3.      Refrigerate for up to one week, but can also be canned.

Thank you for sharing the recipe Thermador and Chef Kyle!!

For other yummy recipe from my Thermador trip, check out Buttermilk Syrup and a Goat Cheese & Strawberry Salad

steam? convection? in your own kitchen?

So this week I’m back in Scottsdale.  Remember the Bosch Vision Washer & Dryer?  Yep, I’m back in that training facility…and I promise, if those machines weren’t installed, I’d be trying to squeeze them in my tote bag!  As it is, I’m thinking I may need to dash next door to their laundry room and use the Vision Dryer steam function for a 16 minute freshen and de-wrinkle!

But back to the point.  For this trip, I’m here at the training facility for Thermador. Tomorrow we’re heading out to learn about their new Steam and Convection ovens.

“Defrost, steam, proof, bake, slow cook and reheat…the oven provides unrivaled taste, texture and quality.”

Did you know that Thermador brought us the first built-in wall oven in 1947??

They changed the modern kitchen…who knows, maybe they are about to do it again.

Stay tuned!  I’ll let you know!