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The School of Flaunt
Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!
What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More
Blog Category: Starters
Sasha Ellington’s Shrimp Ceviche 2 -3 lbs shrimp, peeled and deveined 2 large tomatoes, diced 1 red onion, diced 1 bunch cilantro, diced
Filo Mushroom Pies Ingredients: 1 pkg Filo pastry sheets 2 tsp Coriander seeds- toasted & lightly crushed 3/4 lb Flat mushrooms (w/o stalks) 1/2 lb Onions Butter or oil
Eat Like the Royals! GLENEAGLES PATE
Published: Tuesday, June 14, 2011
They are adapted from his book Eating Royally, which features the recipes he made most often for the Royal Family during his 15 years in their service – their special favorites.
Love it for the color, love it for the taste, the texture -hot or cold; you’ll love this soup anyway! And the best part if serving this soup warm is topping it off with crème fraiche and sautéed scallions. Even a tiny bit of the cold crème fraiche is so unexpectedly refreshing in every spoonful of the soup. That and serving it in white bone china! One of the few times I follow a book recipe (almost) exactly. Melt 3 tablespoons butter over low heat. Add 2 red onions and 2 garlic cloves (peeled and chopped) and sauté until soft and tender. Then add 1 1/2 pounds beets and a couple of gala apples (skinned and cut) for at least another five minutes. Add 1 cup apple cider and reduce the flame until the beets’ and apples’ juices start to thicken the liquids (about 10 minutes). Then add 5 cups chicken stock (I used vegetable stock) and season with sea salt and freshly ground pepper, return to high heat. Once it starts to boil, bring it down to simmer for about 30 minutes. Puree the mix in batches in a blender for a smooth texture. Serves 6 – 8.
Veggie Laska by Carolyn Maso serves 3 Laksa is a wonderful coconut milk based noodle soup that hails from Malaysia. I used a carrot, zucchini and a red pepper, all cut into little batons. Chicken laksa is also good & prawns or shrimp are lovely cooked in the spicy, fragrant coconut broth.
Miss Lucy’s Pecans with Dates and Goat Cheese or Cream Cheese These are wonderful as appetizers with cocktails or wine before dinner!
Homemade Potato Chips! What could be better to munch on while watching television or entertaining your friends? And the great thing is that you can season them the way you like! Fried or baked in the oven these are flauntilicious and your guests will be demanding more! So makes lots, nothing worse than disappointed guests.