Pace of Provence: The Winner!

Drum roll…

And the winner is:

Suzi Woo

Congratulations Suzi! I hope you love Pace of Provence as much as I do. Enjoy and let us know which recipe you try first.

Thank you to everyone who participated in the Go To Girls giveaway. It’s been such fun meeting new readers and hearing from those who have been around awhile. You have no idea how encouraging your support and comments are to me! (hint, hint…)

Stay tuned for more fun this summer.  I’m working on new recipes I hope you and yours will enjoy.

Cheers,

Kristin

Pace of Provence: A Cookbook Giveaway!

When my savvy and stylish friends at  Go To Girls asked if I would share my favorite cookbook I didn’t have to think twice about my recommendation. First you need to know that I read cookbooks like most people read novels and I collect them with a passion. So it’s not lightly that I offer up my recommendation of Pace of Provence.

I’m honored to be a guest blogger at Go To Girls today. Click over to read more about Pace of Provence and your chance to win a copy of my favorite cookbook!

A big thank you goes to Yolande Matoré Hoisington for donating a copy of her cookbook for our giveaway today. I can’t wait to see who will win.

To enter the cookbook giveaway simply subscribe to Go To Girls and The Schell Cafe. Leave a comment telling us you subscribe to both sites and you’ll be entered. It’s as simple as that!  The lucky winner will be announced on Monday.

Bonne Chance!!

Win Artisan Ravioli from Marx Foods

raviolicontestblog1So my friends over at Marx Foods are having a give-away.  And by friends I mean people I would seriously like to eat dinner with every.single.night.   I don’t know them personally and I have no association with Marx Foods other than if I win the lottery I’m spending it all at one time in one place.  

Some of you (ok, my mom and sister) will be shocked I’m sharing this give-away opportunity and decreasing my odds of winning 5 pounds of artisan ravioli.  But surely if you, dear reader, are the lucky winner you would share the bounty with saucymomma?!?!

Have fun checking out Marx Foods and hurry to enter the contest.  I’m torn between all of these mouth watering raviolis, but I think Husband would be rendered speechless if I served him the Osso Buco Girasole Gigante. Don’t you love how that rolls off your tongue? Personally, I think the Point Reyes and Braised Fig might bring on world peace.

After you come back to your senses, come back here and let me know what ravioli you will share would choose if you win.  Have fun!

Amish Friendship Bread

amishbreadstarter

What  you see is Day #6 of my Amish Friendship Bread starter.  My friend Kristacular saved the day by watching the non-sick kiddos last Saturday and she surprised me with the bread starter.  It’s been ages since I’ve had friendship bread and I am anxiously awaiting Saturday so I can bake and share.

The concept behind Amish Friendship Bread is that you divide the starter into fourths keeping one for yourself and sharing the other three.  If you keep the starter active you’ll have starter to bake a fresh loaf of bread every 10 days.

Once you receive your starter you follow very simple instructions.  Most days you just gently mash the ingredients around in the baggie and let any air out.  On Day #6 (which is today for me) you add 1 cup flour, 1 cup sugar and 1 cup milk.

Have you ever had Amish Friendship Bread?  I’ll have two starters on Saturday that are up for grabs.  If you would like one (and live within what you consider driving distance) share YOUR favorite bread recipe with us in the comments.  Even if you don’t live close by, please share a recipe so that we’ll all feel the Friendship Bread love.

And, don’t fret if you don’t get one this time…in another 10 days there will be more.

Winner! Bacon Wrapped Pork Tenderloin

Last month, I announced the Recipe Contest.  I was eager to hear from you, my dear readers, and equally excited to know what your favorite recipes were.  Thank you for sharing.  Over the last few weeks, I have made lamb, pork, scallops, steaks, zucchini, linguini, soups, lasagnas, enchiladas, salsas, potatoes, stews, goulash, chili, and casseroles.  Husband thanks you.  The Littles thank you.  Whole Foods and HEB really thank you.

Judging was difficult.  The recipes were as varied as the day is long and every one of them a keeper.  But, one stood out enough to win our hearts forever.  Bacon Wrapped Pork Tenderloin from Lida Payne.

In all honesty, the pork tenderloin recipe started out as the clear underdog.  Husband does not like pork.  I even called Husband the afternoon I was making the recipe to warn him I was testing a pork recipe.  Luckily, he still came home that night.

Congratulations Lida!  You are the winner of the $50 gift certificate to Williams-Sonoma.  Send me an email and I will get the card to you so you can enjoy for the holidays!

Thanks again to everyone who played along!  I’ll have another contest soon.  In the meantime, do yourselves a favor and make Lida’s Bacon Wrapped Pork Tenderloin.  I know you’ll love it.  I’m giving you the recipe as submitted from Lida.  The photos are mine from the the taste test.  Enjoy.

Lida’s Bacon Wrapped Pork Tenderloin

From Real Simple Magazine, May 2006

(with some changes)

1 pork tenderloin, about 1 pound

3/4 t. kosher salt

3/4 t. black pepper

4 sprigs fresh thyme (I used 3/4 t. dried)

4 slices bacon (I’ve used regular center cut bacon, and also I’ve tried turkey bacon – both work well)

1 T. olive oil

1 white or yellow onion, cut into about 8 wedges

2 carrots, sliced

8 new potatoes

Heat oven to 400 degrees.  Pat pork dry with paper towels.  Season with 1/2 t. of the salt, 1/2 t. of the pepper, and the thyme. Wrap it with the bacon – (no need to secure the bacon with toothpicks or anything).  Heat the oil in large cast iron skillet over medium/high heat.

Add the pork and vegetables- season with the remaining salt and pepper. (It may seem kind of crowded, but everything will shrink and cook down a little.)  Cook the pork for 2 min. on each side.  Stir the veggies around a little.  Transfer the skillet to the oven and roast for 25 minutes.  (I turn it over half way through and give the veggies a stir).  Let rest for 5-10 minutes and serve with the vegetables.

*I was drawn to this recipe because I don’t have a fancy stove to oven skillet, but a lot of recipes call for one.  This certain month’s issue of Real Simple had a section for ‘cast iron cooking’, and I have one of those!

*The original recipe calls for fennel and dried apricots – I substituted onions, carrots, and potatoes.

*I put the skillet right in the middle of the table and serve from there (obviously on top of some kitchen towels first).  The juices on the bottom of the pan are so yummy, make sure you rub your meat and veggies all around in them!

*This is so easy but seems special.

RECIPE CONTEST!!!

I love contests.  I really love winning contests.  Although I can’t think of a single contest I’ve ever won.  Have you?  Well, here’s your chance.

The first Recipe Contest at The Schell Cafe.

Category: Fall Favorites, main entree or side dish

Prize: $50 gift certificate to Williams-Sonoma

Testing: I will prepare each recipe submitted and Husband & I will select a winner based on the following criteria: taste, taste & taste.  Submitting an easy-to-follow, generally healthy recipe won’t hurt either.

Here’s what you do:

1) Submit your favorite fall recipe in the form below. Be sure to source the recipe or give me a bit of history as to why its your favorite fall recipe.

2) Recipe must be a main entree or side dish.  Sorry no desserts this time, we’ll do a dessert contest soon.

3) All entries must be submitted by Friday, October 10th at 5pm.

4) Winner and recipe will be announced and published on November 1st!

Good Luck!