Carrot Cake!

Hello Everyone!

I'm sure you've had a chance to sample the carrot cake we made this week! Many of you asked what my secret is... (shhh... it's coconut and pineapple!) Some have even asked for the recipe. I am more than willing to share, though I warn you- it's not the easiest recipe, but it's SO worth it! Don't forget to count carrot cake as a vegetable! :)

Fun Fact Slideshow about veggies!

http://www.ehow.com/slide-show_12050812_did-know-surprising-common-veggies.html?utm_source=Tombstone-TL#slide-1


enjoy!
Chef Debra

The boo boo! ... And Chef's RETURN!

Hello All!

So he's arrived- Baby Charlie James Glaze was born October 14th, 2010~! Goodness knows I've been just a tad bit busy lately, but I have just returned back to work as of this past June 2011 and I'm getting back on the ball! Until then, here's some really cute baby photos. Enjoy, and please check back soon!

Be Back Soon!

I know, I know... it's been FOREVER since I posted the pretty foodie photos! Why did I abandon such a just cause? Well... It could be because of this...

8 months, Summer 2010! 

Happy Valentine's Day!

ESPECIALLY to those who are single, enjoy it- and go ahead, binge on chocolate bon bon's until you're parched and lonely soul overflows with processed sugar and you're heart skips a beat! I have kindly provided the means, displayed in the crevices of swans...

Nah, really- happy valentines, and Happy Chinese New Year, too!

Enjoy!
Chef Debra

Oh, Beautiful Salads!

Some call me the "fruit queen." Yeah, I hear you laughing! However, I don't joke around when it comes to fruit- or salad. I love my local supplier, Frog Holler, and we can work wonders with their beautiful produce!

These three salads were all made this week- and I was only there 3 days! We love to make lots of healthy sides, especially at lunch. 

Here's my favorite goat cheese, toasted nut, Michigan cherry and raspberry vinaigrette salad with some yummy grapes!

Here's another one of our fruit salads. They are super pretty around here- I like to arrange by flavor and color. It's so much easier to eat  your veggies and fruit when it looks so amazing, right?

This one is a salad I did on Tuesday? It's got a little bit of everything in it- including wild mushrooms and chickpeas! 

Thanks for reading, happy eating and cooking!

Chef Debra

Whole Baked Fishy

Today I experimented with a whole fish picked up at the Asian Market up on Washtenaw.


According to this blog... Food really DOES have a face!

I simply washed it, gutted and opened the stomach, slit into the sides. Rubbed the fish everywhere with fresh chopped garlic, fresh lemon juice, sea salt, freshly ground black pepper, creamy butter and white wine. Roasted in in a convection oven at 400 f for 20 minutes. It was DELICIOUS!

Happy Cooking!

Chef Debra