Yesterday I stopped by one of my good friends place for a little cooking session. Angie is pretty much on the same wavelength as I with the joy of cooking. Putting on some good music, get a good beverage and a little patience can be such a marvelous experience!
We decided to go all out with a full course meal. Appetizer, entree, and dessert! We decided to start out with something fresh. Oh and literally everything we ate we never ate nor cooked before so literally EVERYTHING was experimental lol!
Veggie Collard Wraps
Aglio Cacio e Pepe with Shrimp (recipe from Carnal Dish)
First were the Veggie Collard Wraps. We took simple whole leaf collard greens and filled them with an array of veggies, both raw and cooked. Carrots, Microgreens, Hummus, Green Onion, and tri-color Bell Pepper cooked in Savor Spice Co. Motherland Blend!
We made a nice sauce made from Avocado, Greek Yogurt, Key Limes, salt & pepper, and a garlic clove.
Autumn doing her thing with the green onions!
Angie topping it with a garnish of herbs and pistachio!
The super creamy avocado sauce.
Autumn took this pic, like okay photographer superstar!
The finished product! Yum! 😋
Sooo funny story, we never even had a chance to eat the appetizer cause we pretty much went straight for the entree which was the pasta!
The pasta recipe was adapted from one of my favorite chefs, Carnal Dish aka Chef Resha. We made everything from scratch!
I made Autumn take this. This was take #15 😂
Showing off the finished product
Teamwork makes da dreamwork!
It was so good yall....
Finally le Crème Brûlée! To show my age, I heard about creme brûlée for the first time watching High School Musical lol. This was such a simple recipe. Creme brûlée is essentially heavy cream, sugar, and egg yolk. To make ours even more special, we managed to get a nice amount of freshly picked peaches! (Seriously my fellow Memphians, we can grow peaches, plums, nectarines, apples, pears lets do it!). Autumn managed to pick the most and she made sure to not leave on behind lol! But we used the peaches as a nice fresh and fruity topping paired with the newfound custard we made!
The custard was cooked in a nice hot water bath. We then used Savor Spice Co. Lavender Vanilla Sugar on top then broiled it to get a nice brown top!
Oh la laaa!
Look at that beauty!
Angelica with the product placement lol
Trifecta of goodness!
Topped with Savor Spice Co. Lavender Vanilla Sugar
Autumn showing off her peaches she picked
Autumn coined the term: "Creme bru-liscious"
What a wonderful cooking experience. Ask Angelica we was TIED, not tired. Cooking requires time and prepping as most cook know is tedious, but there is fun in all of it. Eating what you created is always worth it knowing that its made with quality & lots of love!
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