- 5 lbs. Red New Potatoes
- 1 qt. Heavy Cream
- 10 oz. Goat Cheese
- 1-1/2 cups Parmesan cheese - grated
- 2 Tbs. Garlic
- ½ bunch Italian Parsley - chopped
- Salt and fresh ground pepper
- Preheat oven to 350 degrees.
- Mix cream with chopped garlic.
- Thinly slice potatoes – preferably on a mandolin.
- Let the potatoes soak in the heavy cream mixture for a few hours, preferably overnight.
- In a casserole dish, arrange potatoes (layered) and sprinkle with salt, fresh ground pepper, goat cheese, parmesan cheese and chopped parsley.
- Continue layering until you run out of potatoes.
- Top the last layer of potatoes with cheeses, salt, pepper and parsley.
- Cover “lasagna” with parchment paper and foil.
- Place in preheated 350 degree oven for 45 minutes.
- Remove parchment paper and foil.
- Place back in the oven for 30-45 minutes.
- Top will brown and potatoes will be cooked through.
- Test with the tip of a knife – potatoes should be tender.
This is my favorite time of the year, when you feel the chill of autumn in the morning air, and you can sense the Holidays approaching. Just like in fashion, there are trends in Christmas decorating that are stand outs each year. Here are some of my favorites… while remembering that everyone is busier than ever. So I have put the focus on the areas that give the best opportunity for creating family memories.[Read more...]
- 3 cups Quinoa - Cooked
- 1 cup Persimmon – thinly sliced
- ½ cup Roasted Leeks
- ½ cup Dried Cranberries
- ¼ cup Pomegranate seeds
- 2 cups Kale - Cut
- 1 cup Butternut Squash – Small cubes and roasted
- 1 cup Balsamic
- ½ cup Pomegranate Juice
- ½ cup Orange Juice
- ¼ cup Lime Juice
- ¼ cup Seasonal Rice Vinegar
- ¼ tsp. Garlic – chopped
- 1½ cups Olive Oil
- Zest from 1 Lime
- Zest from 1 Orange
- Slice persimmon into small thin strips.
- Cut and clean leeks, slicing into rings.
- Dry and toss with olive oil, salt and pepper.
- Place on a sheet pan and roast at 325-degree in the oven until golden brown.
- For pomegranate seeds – cut pomegranate in half and holding over a bowl, tap outside part with a spoon and the seeds will drop into the bowl.
- For kale, use about one bunch. Strip the leaves off the stem and cut relatively small.
- In a bowl, massage the kale and toss with a touch of lemon juice and let sit. This will reduce the coarseness of the kale.
- For butternut squash, peel and slice in half and remove the seeds.
- Cut into the butternut squash into small cubes, toss in olive oil, salt and pepper.
- Place on sheet and roast in oven at 325 degrees until soft and brown around the edges.
- For Pomegranate Glaze, put ingredients in a small pan and place on low heat stirring to blend.
- Allow to simmer and let it thicken slightly.
- Turn off heat and mixture should be slightly thick and syrupy.
Ingredients:1 Carrot Chopped 1 stalk of Celery Chopped 1/2 Onion Minced 1/2 tsp Garlic Chopped Pinch Crushed Red Chile 1/2 lb Cannellini Beans 1 bunch fresh Kale 1 piece Portuguese Sausage 1 cup White Wine 2 1/2 quarts of Chicken Stock Pinch Dried Oregano 1 Bay Leaf Salt & Fresh Ground Pepper to Taste
- Let Cannellini beans soak over night and rinse. Then simmer in water until tender. Allow to cool in cooking liquid.
- Kale - clean, remove stems and cut into pieces.
- Portuguese Linguica Sausage - cook, drain fat, cut.
- Heat a soup pot over medium heat. Sauté the garlic and pinch of crushed chile in olive oil until garlic begins to brown.
- Add carrots, celery and onions and sauté until veggies are soft.
- Add white wine and scrape any bits off the bottom of the pot, reduce wine to half.
- Add chicken stock, bay leaves and oregano and begin to simmer. Cook until stock has reduced by a quarter.
- Add sausage, kale and cook until kale is cooked through.
- Taste and season and stir. Add a bit of liquid from the cooked beans, taste and season again.
- To serve, ladle into a bowl and serve with warm crusty bread.
Enter if you dare!First up, Cinderella. Midnight is fast approaching, we should hurry!
No Cinderella story would be complete without a glass slipper!
Turning the corner we enter the world of Snow White.
That apple looks tasty.
As we exit, we pass the apothecary. Someone should really do something about that moth problem!
Crossing the aisle we are now in the darkest part of the woods, Sleeping Beauty.
Let's make a quick detour through the library, which is actually the main entrance to the storybook rooms.
Magical Spell Books
And into Hansel and Gretel
Which is right next to Red Riding Hood.
Let's step outside for a look at our main entrance where a normal colorful garden greets you:
but then suddenly changes into a dark and foreboding one.
That's about all I can show you without giving everything away! But before I leave you, I wanted to share with you some new Halloween artists we're featuring this year. I am just blown away by the incredible talent of these amazing artisans! First up, we have artist Jennie Hepler-Takens of 'Prim Pumpkin's quirky, creepy but incredibly lovable creatures and pumpkin people.
We are also fortunate this year to include Nancy Lee Malay's intricately detailed fairy tale scenes. From Hansel and Gretel's sweetly beckoning cabin, to Snow White's wicked witch cunningly disguised as a harmless old woman offering a treat.
We are also proud to welcome back Joyce Stahl's beautiful 'Enchanted Productions' dolls also sporting a fairy tale theme. Maleficent was always my favorite villain! (They are all too beautiful to be evil)
Another favorite of ours, Scott Smith of Rucus Studio, mesmerizes us with his beautiful fairy tale visions.
You really have to see these in person to believe them! I think these artists may love Halloween as much as we do! (OK, maybe a little bit more?)
Well that's it for me this year. I had a blast showing you all our Halloween set up. Now to fire up the ol' wagon and get on outta' here.
Just kidding. Although this would be a sweet ride, this perfectly suited vehicle actually belongs to a dedicated Roger's regular whom also enjoys Halloween just a little bit, being one of the first in line opening day! And who also generously gave his permission for me to photograph his wheels for use in this blog. Thank you!!
Thanks for stopping by! See ya' next time with 'Behind the Curtain, Halloween 2017....'. You thought I was gonna' tell you next years theme didn't you? Sorry, you'll just have to wait. (dun, dun, DUN!)
Meanwhile give us a shout out in the comments. I'd love to hear how you survived... I mean, ENJOYED your visit to Rogers Gardens Grimm Tales!
First up, our very own Dr Frankenstein fiendishly creates a wicked (yet still charming) fairy!
Here a newer member of our team jumps right into the deep end with some mad calligraphy skills...
...and then demonstrates a villainous makeup application!
This is a Grandfather Clock being transformed into a more gruesome version of itself by yet another evil genius...
....whose super power is to destroy perfectly good pieces of furniture.
We at Rogers are proud to develop ground-breaking techniques transforming the ordinary into something of nightmares. Here we demonstrate our secret method for making things look old, ragged and, well, as if it had been dragged around from behind a cart.
We're all about transparency here. You won't see this glamorous side of decorating on 'Flip or Flop'!
All these activities occur back of house during the work week up until we can move into the room. That day the curtains go up (the ones that everyone peeks through to see what's happening), and then it's on! Furniture is moved out, different furniture is moved in, walls are covered with fabric, and new walls are installed. At this point we start layering in the "bones" of the setup. It's very woodsy this year so there's a lot of vines to wind around cabinets along with branches that go up and around hutches stretching out to the ceiling.
New rooms come to life with doors to creepy forest cottages being installed...
This is how we suspended displays that wrap up the wall to the roof, requiring the dexterity of some team members that also moonlight as contortionists...
Also, no self-respecting team of magicians would go anywhere without their bag of tricks. We have carts of tricks, two of them to help us get things done and to keep...erm...organized?
This is just the beginning. Next week I'll show you all the details as they're layered in and how they completely transform the space. There's a lot of work involved but we still have tons of fun. I hope you've enjoyed this exclusive tour and will join me for the next segment of 'Behind the Curtain'. Now, if you'll excuse me, I have to go remove hot-glue strands from my hair.
On Trend for 2016:Colors: White is the color of choice for 2016 for outdoor living furniture and accessories; Any shade of white from polar to cream. Start with a neutral palate but mix it up using colorful accessories and textiles.
"What's the Halloween theme this year?"
This may be the most asked question I get as a visual merchandiser at Rogers Gardens every year starting around, oh, April, at least by fellow employees (the most asked customer question is: "Don't you just love your job?" to which the answer is YES!). [Read more...]
For those of you who want to create a little magic in the garden but are overwhelmed by the vast miniature accessories available, I suggest you work around a theme. A theme will give you focus and help you to edit your garden of miniature clutter. Remember that it is a garden after all, so don’t forget the plants.[Read more...]
It's here! Blackstone Manor officially opened last Friday to many enthusiastic customers! If you are planning on coming out to see it, there is still plenty of time. And as everyone is enjoying this years Halloween Room, I thought it would be fun to post some pictures from some previous years set ups. There's no turning back? Why not?!
Now that we're getting further along with the set up, it's getting creepy in here! There are literally hundreds of pairs of eyes watching us (and that's not including those of you who peek at us through the curtain!) Things are starting to come together and some of the best effects are getting installed this week. We are now in frosting mode, all the little details and extras are being finalized.