Kristin’s Table has moved!

We’ve moved!

Hi guys! Kristin’s Table has moved to be part of my website, so you can find me blogging there from now on. Follow along here! And while you’re there, check out the rest of the site for info on events, press, and pre-ordering your copy of Domestic Chíc!

Cheers,

Chef Kristin

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Happy Summer!

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Not only is this Sunday Father’s Day, it is also the first day of Summer! As you know, I am very passionate about cooking and entertaining seasonally, so I always get excited for the official start of the new season. From cocktails to dishes to wine (hello, Rosé season!), I am so ready for summer meals and parties! So this Sunday, as you cheers to your dad and all he’s done for you, raise a glass to summer and all the fun that is to come in the next few months!

Stay tuned this summer for more events, recipes, and entertaining ideas to come!

Bacon Wrapped Dates with Bleu D’Auvergne

If you have been reading along for a while, you already know how much I love two things: simple, delicious appetizers, and cheese! For my fourth recipe from The Cheeses of Europe, I used Bleu D’Auvergne to create an easy, mouth-watering appetizer: Bacon Wrapped Dates. Screen Shot 2015-06-12 at 2.25.43 PMBleu D’Auvergne has a delicious flavor with undertones of wildflower, so it pairs amazingly with the sweet dates and salty bacon. The best part about this recipe is the ingredient list – you only need five simple, wonderful ingredients to throw this appetizer together!

Screen Shot 2015-06-12 at 2.27.57 PMA short shopping list and prep time makes this dish a great choice for entertaining guests – and who doesn’t get excited when you walk in and smell bacon?

Screen Shot 2015-06-12 at 2.28.19 PMSee the full recipe below, or watch the video to see how I prepared this delectable dish!

Ingredients:

20 Medjool dates
1 tablespoon chopped parsley
3 ounces Bleu d’ Auvergne cheese, cut into chunks
Small handful pistachios, crushed
10 bacon slices cut in half lengthwise

Directions:

  1. Preheat oven to 375°.
  2. Cut slits down one side of the dates just large enough to remove the pits—careful not to cut entirely in half.
  3. Fill each date with some chopped parsley, a chunk of Bleu d’Auvergne cheese, and a sprinkle of crushed pistachios. Lightly squeeze them shut.
  4. Wrap a strip of bacon around each date and secure with a toothpick. Bake on a parchment covered baking sheet for about 15-20 minutes, until bacon is crispy.Screen Shot 2015-06-12 at 2.29.13 PM

Summer Sizzle Table

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The fun continues!

I have had so much fun in the whirlwind of the past few weeks, but when it comes down to it, my true passion will also be found in food. Being able to do what I am passionate about, and get to share it with people, is a dream come true! Which is why I am excited to share that I will be hosting a summer edition of Kristin’s Table, my five-course food & wine tasting event, next week! Join me for “Summer Sizzle Table” at 7pm on June 9th at Bocca di Bacco Chelsea for a truly unforgettable evening of food, wine, and learning together. Reserve your seats today by emailing monica@kristinsollenne.com. See you there!