Thursday, December 15, 2011

Happy Holidays

I know I have been remiss in my blogging lately, and I'd like to say I have been to busy, but that wouldn't be a lie.  Since I've last written I've taken on becoming a board member on Irish Network Phoenix and also the bigger board of Directors for Irish Network USA.

I was inspired to write today because of a wonderful Chef at the Royal Palms, he was kind enough to share a recipe for braised short ribs that I am completely enamored with.  I don't have the picture off my camera yet, but I am going to tell you this much, man were they tasty!  So you are probably thinking to yourself, well if you can make them yourself, then why go back?

The answer is simple, while they were yummy, they weren't as good... and sometimes I'm just lazy, and for the killer happy hour prices I'll just go there.

Tuesday, May 24, 2011

Too Tired to Cook

Today was an especially long day. I was busy from the moment my feet hit the floor until I got home. I had an amazing meeting today with some marketing folks who have graciously donated some time to the non profit I work for by day.  I made a simple cobb salad lunch and I have to say it was pretty tasty.  I was so tired I decided we would have the leftovers for dinner and the family was pretty understanding.

I sat down in my recliner with a wine enthusiast magazine and before I knew it I was asleep.  I woke up and the room was dark and empty. I guess the family had decided to let me sleep. I don't know what I was dreaming about but I woke up with the desire to have something creamy for dinner. I really didn't want to cook but I didn't want to eat another salad.

One thing lead to another and I was grating cheese and sauteeing bacon.  Well twenty minutes later I had my creamy dinner oh so easy.  You can do it too.

Fettuccine noodles cooked to package directions

2T olive oil
6 slices of bacon cut in to 1/2 pieces
2 cloves of garlic minced
1 pt heavy cream
1/3 cup fresh grated Parmesan cheese
1/3 cup fresh grated Pecorino Romano cheese
1 cup peas if frozen defrosted

In a heavy bottomed skillet combine raw bacon slices with olive oil and cook on medium high until bacon is almost completely cooked, add minced garlic and saute until soft.  Add cream and bring to a slow boil and stirring constantly until reduced until the sauce heavily coats the back of a spoon.  Add cheese and tip in peas.  Cook until bubbly and is at a desired thickness.  Toss pasta in sauce and plate.  Grate more cheese of your choice on top. Pour a glass of your favorite wine

Dinner is served

Prep: 5 minutes
Cooking time: 20 minutes

Eating time:  however long you choose to make the experience

I guess I wasn't too tired to cook after all

Thursday, May 19, 2011

Well here goes a new blog

I always have a hard time knowing how to start a blog, so I guess the best place to start is at the beginning.  I hope to take everyone on a journey with me as I explore my passion for food.

It is my plan to share recipes I am mulling around in my head, or maybe some tired and true crowd pleasers. I'll also be taking you on a journey with me as I grow my catering business. Celtic Bella. "The Beautiful Irish Woman"

You might be asking yourself what is Celtic Bella. I'm glad you asked!  Celtic Bella born out of my strong desire to own my own restaurant.  I wanted to refurbish a historic home and feature in the middle of the house an authentic Irish style pub.  I would turn bedrooms into small quaint dining areas in the theme of the sleek and classy Mediterranean on one side and the warm rich down to to earth feel of the Celts.  The idea was that each customer could choose the dining experience, and it never had to be the same.  One day you could go to Ireland, and the next to Greece!  I wanted to offer good food, at a reasonable price with the best customer service in the world.

Well then the market crashed, and along with it my dreams.  Who was going to loan me a million dollars in this economy for the number one failed business world round?  You're right... no one.

So one day I was talking to my husband and I asked him if he was happy with his job, and he replied "I love my job"  I replied "I love where I work and who I work for, but it doesn't bring me the joy that cooking does"  Then I looked at him and I said, I may not be able to ever bring people to Celtic Bella, so why don't I bring her to them?" So I told him I wanted to start a catering business and I wanted him to support it. He completely agreed with me. So... Celtic Bella Catering was born. (Thank you to my dear husband)

It is my desire to bring an entire experience to my clients. Most any caterer can bring food. I want to bring a feeling!