Monthly Archives: May 2013

:: Our Bungalow Wins + Features From Around The Web! ::

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Congrats to our friends at Hobie and Tuvalu for the beach bungalow win! Love their San Clemente beach style.

Tuvalu Home

Feature Friday

tuvalu-hobie-cabana-4 The Hobie and Tuvalu bungalow is voted the favorite! All of the invited guests voted between the five bungalows designed by Billabong, Fox Head Inc., The Sleepy Hollow Group, gorjana & griffin and, yours truly, Hobie and Tuvalu. We absolutely loved how our bungalow came out and are very pleased that Pacific Edge Hotel’s guests get to enjoy it! We owe it all to our designers Laurie Alter and Wendy Grand Pre who did an amazing job reviving the bungalow and giving it new life!

If you haven’t had a chance to see our bungalow project, you can see more here! Also check out some features from around the web on the bungalows! Click on any of the pictures below to read more! Happy Friday!
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Whole Roasted Cauliflower with Goat Cheese Dipping Sauce

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IMG_0657I love Bon Appetit magazine – it helps me to think outside the box and cook things with a little more flair and elegance. Cooking boxed mac and cheese for ten years can really shut you down. While thumbing through a recent issue, it was the photo of the whole cauliflower that caught my eye, not so much the recipe. Here was a whole roasted cauliflower prepared like I had never seen before. Because I am on a lighter diet, I changed it up, left out the sugar, and really modified the goat cheese dip, but it was such a treat! I served it with blackened tilapia and a green salad, a simple dinner but so amazing. You gotta try this!

Here’s my  variation, but all the credit goes to Bon Appetit.

Ingredients

Roasted Cauliflower

  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon crushed red pepper flakes1 bay leaf
  • 1 head of cauliflower, leaves removed

Goat Cheese Dip

  • 4 ounces fresh goat cheese
  • 4 – 6 tablespoons non-fat greek yogurt
  • 1/4 cup non fat milk
  • 2 teaspoons olive oil
  • Coarse sea salt (for serving)

Preparation

Roasted Cauliflower

  • Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
  • Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Goat Cheese Dip Assembly

  • While cauliflower is roasting, blend goat cheese, yogurt, milk, and oil in a small bowl until smooth; season with sea salt. Transfer  cheese mixture to a serving bowl and drizzle with oil.
  • Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with goat cheese sauce.
  • DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Read More http://www.bonappetit.com/recipes/2013/05/whole-roasted-cauliflower-with-whipped-goat-cheese#ixzz2TJP8eJv1