St. James Cheese Company (New Orleans)

In case you were not aware, cheese is essentially one of my favorite creations on this earth. I managed to live on it (with a baguette) throughout my summer in Paris, and I could definitely manage living on it (with traditional accompaniments, of course) if ever stranded on a deserted island. When introduced to St. James Cheese Company last weekend in New Orleans, I quickly reconfirmed my love for the food group.

The Uptown restaurant, which takes orders at the quaint counter, lined up regulars against the overwhelmingly wonderful cheese displays and counters. I couldn't fathom the variety; but I loved it! Local and regional jams, honey, cheese boards, crackers, spices, and olives filled the walls. A large chalkboard describes the menu in its entirety...The Croque Monster and macaroni and cheese sounded out of this world, but I needed lighter fare to get me through the New Orleans weekend.

I ordered the parmesan reggiano salad with artichokes hearts, scrumptious black olives, Fra Mani salami, walnuts, dijon vinaigrette, and plenty of parmesan. The portion was mighty generous. If St. James were situated near me, I'd entitle this salad my new "go-to." I don't think I could ever get tired of the desirable flavor combination.

Riley ordered us a cheese board -- I love how St. James simply asks if you'd like three, five, or seven cheeses. We opted for three: a bleu, a brie, and a gouda. And that cherry compote...Perfection.

I typically vow to only try new restaurants in new cities. Here, I am declaring an exception. I will be going back to St. James during my next New Orleans road trip, and I could not be more excited for it!

Picolo Sara Pasta

Ciao Bella has been a traditional, consistent Memphis "go-to" dining spot for over a decade, but its new seasonal menu and sweetheart of a head chef, Branon Mason, recently left my gal Becca and I gratified and satisfied. A usual Caramelized Critique would make for a nice summation of toasted raviolis and tuscan soups, yet an original Ciao Bella recipe could bring the restaurant's flare into your own home...Am I right?

Upon choosing lighter Italian fare for lunch (although their new happy hour menu sounds pretty dreamy), we came across the Picolo Sara pasta with spinach, cheeses, and sun dried tomatoes. Sounded divine. Looked divine. Tasted divine.

Makes 2-4 servings

1 pound penne pasta 1/2 cup of sundried tomatoes julienned. 2 ounces unsalted butter 1 ounce minced garlic 1/2 cup of dry cooking white wine 1 1/2 cups fresh baby spinach 8 ounces goat cheese 1/2 cup clam juice 1/2 pound of shrimp 2 ounces extra virgin olive oil

1. Cook pasta in salted water for 8-10'mins or until al dente. Set aside.

2. Sauté shrimp and garlic in oil and butter on high heat for 2 minutes. Deglaze with white wine and clam juice and reduce heat to medium high.

3. Add sundried tomatoes and baby spinach and cook for 1 minute.

4. Add pasta and goat cheese, and stir for 1-2 minutes more. Add salt and pepper to taste and serve.

courtesy of ciao bella restaurant

Pinewood Social (Nashville)

I had always heard about Pinewood Social, the brilliant 13,000-square-foot collaboration of breakfast, brunch, lunch and dinner; coffee and alcoholic drinks; bowling, dining, and lounging. It's dubbed "a place to meet;" and oh, did I meet a fine selection, both on and off the menu.

Upon entering the vast space, the 360-degree bar may first grab your attention. Yet turn left, and you'll see a mini Crema shop (Nashville's popular espresso spot) with apron-clad baristas and a tiny curated pastry counter. I withheld the initial intention to order a vanilla almond milk latté and saved it for the way out, since we were immediately hitting the road back to Memphis.

Although I am a major brunch fan (especially sunny side up eggs), my mother and sister prefer lunch. So, off we ordered at 11:30 a.m.: a lobster roll, kale salad with grilled shrimp, chicken and biscuits with no gravy (rookie mistake, but we didn't feel as stuffed), and fried broccoli.

The chicken on the biscuits was divine -- not too greasy or breaded, but perfectly crisp upon a dense biscuit. I managed to mention that this put Chick Fil A to shame...and I never thought I'd utter those words.

The lobster roll was different than expected, especially since it wasn't "roll," but more of a sandwich on texas toast. The lobster itself was meaty and flavorful. I could have done without the bun and cauliflower salad. Lobster meat on a plate, please?

The kale salad was mountainous and marvelous, especially with shrimp. I recommend it, though I could have enjoyed a small portion rather than regular (they give you the option). I loved the parmesan and mix of greens and purples atop the plate. It went nicely with the flash-fried broccoli with vegan almond aioli (which I could have eaten alone).

The cinnamon sugar doughnut special...oh goodness. Three dips: bourbon vanilla, salted caramel, and Nutella. Because the dessert was served as doughnut hole, one bite felt like no harm! So I ate three. One for each dip. No regrets.

Next time, I'm bowling and trying the dinner menu. I cannot wait to return and Pinewood Socialize.

Caramelized Food-Inspired Resolutions

I'm currently writing this post on a couch at Manhattan Jack in Uptown New Orleans. In the past week, I have traveled through Nashville, Jackson, and now New Orleans, and the multiple, peaceful car rides have given me a meditative opportunity to look ahead to this new year. Resolutions are a funny thing; cynics note that they typically lack in execution, but I value them any way. Resolutions are not just another list to me. They're a driver of change in perspective and creativity.

1. Explore the South. Now that I live in the hub of Memphis, fine food cities such as Oxford, Atlanta, Greenwood, Nashville, and New Orleans are at my fingertips! I will value weekend road trips with an effort to discover new culinary inspirations and charming neighborhoods.

2. Learn more about cheese. I just left St. James Cheese Company in awe of the dozens of fine cheeses, three of which I enjoyed on the patio with my friend Riley. I'd like to arrange a cheese board beyond basic brie and cheddar. Bring on the good stuff!

3. Exercise on pasta days. Rather than give up the delicacy completely (since I crave it almost daily), I've decided I must cancel out the carbs with a good cardio workout. Let's see how this works out.

4. Cook with one new ingredient each month. I tend to stick with foods with which I'm most comfortable: spinach and artichokes, basil and thyme, pastas and fish. I admire eccentric menus and tend to try new ingredients at restaurants, so why not bring them into my own kitchen?

5. Start a supper club. After hosting a Christmas brunch for some girlfriends with an oatmeal topping bar and mimosas, I have decided to make this gathering deal a reality. I am excited to be a hostess with the mostest!

The Eleven Best Dishes of 2014

Because I couldn't choose just ten. Here's to a year of too many fabulous meals, new restaurants, and memorable gatherings. Five months of 2014 spent in Austin. Two months in Watercolor. Five in Memphis. Cross-country weekend getaways. Food always as the main agenda. Join me in my round up of this past year's favorite plates. What do I need to try in 2015? Let me know!

In no particular order:

1. Pad thai taco (right) from The Peached Tortilla (Austin).

2. Shrimp toast from Clark's Oyster Bar (Austin).

3. Barramundi from The Beauty Shop (Memphis).

4. Everything sampler from Franklin Barbecue (Austin).

5. Chicken burrito from The Fold (Little Rock).

6. Migas from Tiny's no. 5 (Houston).

7. Tofu and avocado bahn mi from Elizabeth Street Cafe (Austin).

8. Fried, stuffed green olives from Strano (Memphis).

9. Black pasta from Moto (Nashville). Review coming soon!

10. Lobster roll from Shrimp Shack (Seaside).

11. Shroom pizza from Hog & Hominy (Memphis).

Pineapple Coconut Cake

As if you have not eaten enough sweets this holiday season; boy, do I have the most fabulous dessert for you. Coconut is a favorite of mine and my mom's, so we spent our Christmas Eve whipping up this Martha Stewart-worthy of a recipe. Disclaimer: This cake, which whimsically resembles the wintry mix outside your window against the summery sweetness of pineapple, is not simple nor easy. The stunning cake, courtesy of Taste of Home, requires attention and patience. Yet the effort is absolutely worthwhile when you carefully slice and plate that first piece. I can't wait for you to try it yourself!

Makes 12 servings

Cake:

5 eggs, separated 1 20-ounce can crushed pineapple 1 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/4 cups sugar, divided 1/4 cup butter, melted 2 teaspoons coconut extract 1 teaspoon vanilla extract

Mousse:

4 cups heavy whipping cream 1 1/2 cups confectioners' sugar, divided 2 8-ounce packages cream cheese, softened 5 cups flaked coconut, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup of juice. Set aside.

2. Preheat oven to 350 degrees. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts, and 1/2 cup reserved juice. Add dry ingredients; beat until well-blended.

3. Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.

4. Transfer to two greased and floured 9-inch round baking pans. Bake 18 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

5. In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple, and remaining confectioners' sugar until blended. Stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.

6. Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least one hour before serving.

recipe by taste of home magazine