Posts

BLUE BIRD BRUNCH plus a Le Creuset giveaway

Is there anything better than a warm weather brunch? The sun is out, every one is in a good mood, the champagne is flowing – it’s just magic all around. As you know, I love any (and all) excuses to throw a get together and hosting a brunch around a fabulous new serving dish is right up my alley. This weekend it was all about this gorgeous new Fleur Cocotte from Le Creuset.

Normally, I am very minimal and utilitarian about my dishes, but there is something about the embossed flowers on the lid and base of the cocotte that I couldn’t resist. Plus, it has a lovely matte finish that makes me feel all sexy and European when I am cooking.

IN FACT, I love it so much we are going to GIVE ONE AWAY!! Hop on over to @Lauren_Kelp and enter to win.

That way we can be cooking twinzies and make all sorts of delicious fun things in our fancy new Fleur Cocotte

Speaking of delicious things, have you tried a carrot ginger soup? Sister, I am hooked! We made one a few months ago and they have been on steady repeat ever since. I love this recipe (don’t worry, it’s below) because it’s light, fresh, super good for you, and wildly easy to make. PLUS, it is a dream for entertaining. It’s pretty and tasty – what could be better?

Keep scrollin’ on down for the recipe…

CARROT & GINGER SOUP
Author: 
Recipe type: SOUP
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 cups low-sodium vegetable broth, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 pound carrots, coarsely chopped
  • 1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives
Instructions
  1. Heat ½ cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.
  2. Stir in ginger, carrots, potato and remaining broth and heat to a boil.
  3. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.
  4. In batches, carefully puree in a blender.
  5. Add water or broth if needed to thin to desired consistency.
  6. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

Are you convinced yet that you need the Fleur Cocotte in your life? Don’t forget to head over to @Lauren_Kelp for your chance to win one! Giveaway is open to US only (sorry!) and we will be picking the winner tomorrow!

SHOP THE BRUNCH

thank you Le Creuset for sponsoring this post. all thoughts, comments, and opinions are my own

COQ AU VIN Subtitle Text Goes Here to Capture Audience

COQAUVIN0017Oh, hey friends! Today quite possibly marks the day that LaurenKelp.com officially got fancy. We whipped up the most gorgeous twist on a traditional Coq au Vin dish in our new Le Creuset mix & match Dutch Oven (you know, to break it in and stuff) & the results were nothing short of mindblowingly delicious. We’ve always been a big fan of the Dutch Oven, but this little beauty seals the deal. It’s stunning!
COQAUVIN0015Now, I know we talk a lot about simple recipe and quick little cooking hacks, but today is the day we flex our cooking mussels. Our take on Coq au Vin isn’t wildly difficult to make, it just takes a bit more prep work and a little more patience, but the results are nothing short of magnificent. COQAUVIN0012Traditional Coq au Vin calls for chicken thighs & breasts, but we felt a bit daring so we switched it up and used Cornish Game Hen. The best part about the Dutch Oven is that it does a lot of the heavy lifting, flavor-wise, for you. This dish is perfect to make for a special night, a fun dinner-party, or if you just want to elevate your kitchen game. As always, it won’t go perfectly, but that’s the best part! Who knows, you may just add something that makes the dish perfectly your own! COQAUVIN0009

INGREDIENTS:

8 ounces slab bacon, cut into 1/2-inch cubes

2 cups full-bodied red wine (we used a Cabernet Sauvignon)

Coarse salt and freshly ground pepper

1 Cornish Game hen

Olive oil

1 medium onion, finely chopped

8 garlic cloves, thinly sliced

10 white pearl onions, blanched and peeled

1/2 pound small cremini mushrooms

1 tablespoon tomato paste

3 tablespoons all-purpose flour

2 tablespoons Cognac

5 fresh thyme sprigs

2 bay leaves

Flat-leaf parsley, for garnish

COQAUVIN0007

INSTRUCTIONS:

1. Place Game Hen in a large bowl, and add wine. Cover, and refrigerate overnight.

2. Preheat oven to 325 degrees.

3. Remove Game Hen from wine, and pat dry; reserve wine. Season Game Hen with salt and pepper.

4. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot.

5. Raise heat to medium-high. Working in batches, cook Game Hen, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add chopped onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in tomato paste and flour, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

6. Return bacon and Game Hen to pot. Add thyme and bay leaves. Cover, and place in oven until Game Hen has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

7. Serve & enjoy! Pairs wonderfully with mashed potatoes and your favorite bold red!

COQAUVIN0001


Recipe adapted from the queen herself, Martha Stewart

lauren buttonconstance button

 

HONEY & ROSEMARY BAKED BRIE

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPOoh, dear, dear friends, you are in for a treat today. For all of my cheese lovers out there, today’s recipe is for you! We’ve got the most glorious baked brie and it’s basically a cheap & easy lifesaver. It takes no time, is cheap to make, and makes you look like a total pro! Go ahead invite the mother in law over, you just popped a brie in the oven 😉 – xoxo, LK


Oh friends. Constance here. Is anyone out there as excited as I am that the holidays are over? Never before in my life have I uttered that sentence. I almost feel ashamed saying it, but it couldn’t be more true this year! I think it must be a combination of a way too busy holiday season around our house (I literally felt like I couldn’t breathe for a couple of days there!) and an overwhelming sense of excitement about 2016. I can’t quite pinpoint it, but there’s something about this year that has me giddy. I have a feeling 2016 is going to be quite the game changer.

HONEY & ROSEMARY BAKED BRIE - LAUREN KELP

All of this excitement, however, doesn’t come without some sort of reflection. I’ve been thinking a whole lot about the art of entertaining, especially when it comes to the holidays. Confession: I’m 100% certain that that busyness I mentioned earlier had much to do with me spending way too much time in the kitchen trying to impress our guests rather than cooking smarter and spending more time actually enjoying my loved ones. There’s a way to be intentional and make much of your guests, without entirely missing the celebration yourself, and I truly believe that if that’s not happening there’s a big problem.

So to remedy this for future celebrations, I’ve decided to learn from my mistakes this year, and share with you the recipes that truly did work. The ones that are simple and quick, but still communicate to your guests that the dinner you’ve invited them to is a celebration! And you guys, this is the pièce de résistance. Because who doesn’t love brie…

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPINGREDIENTS:

-12 ounce wheel of good brie (a younger brie works best, but ask your cheese monger for a good option)

-honey (the more the better)

-3-4 sprigs of fresh rosemary

HONEY & ROSEMARY BAKED BRIE - LAUREN KELPINSTRUCTIONS:

-Preheat oven to 350 degrees.

-Remove brie from packaging and place in camembert baker or on a rimmed baking sheet. Drizzle liberally with honey (we prefer to completely cover the top of the brie, but it’s up to you). Top with fresh rosemary sprigs.

-Bake for 12-14 minutes.

-Remove from oven, and serve with crusty french bread.

HONEY & ROSEMARY BAKED BRIE - LAUREN KELP


constance button