Romantic Dinner Details

Plan Ahead. The common mistake for most dinners is that you fail to plan. Planning is key!

1. Whats for dinner? Make a list. Before your romantic dinner get everything you need to prepare your meal. Also pick up a bottle or two of your favorite wine or beverage.
2. The day of your dinner, pick up some fresh flowers to use as a centerpiece. Prepare the meal. If your meal requires a lot of preparation make sure most of it is done before your mate gets home. Plan the meal so that you can relax and spend time with your mate, not sweating in the kitchen.
3. Set the ambiance. The goal for your romantic dinner is to make your home feel like a fine restaurant. Place a freshly ironed tablecloth, fresh flowers, and candles on your dining table. Place a few candles around the room as well. Have music playing softly in the background. Do whatever it takes to set the mood for a romantic dinner at home, close the curtains, light a fire in the fire place, etc..
4. Relax and unwind. All of your preparations are finished and the house looks great. Plan enough time to pamper yourself a bit. Take a nice hot bath, do your nails, give yourself a facial.  Guys shower, shave (again), cologne  - . Relax and rejuvenate. Think romantic thoughts about your mate. Prepare your mind for a romantic dinner at home.
5. Greet your mate. The candles are lit and the music is playing. Your mate finally walks through the door. Greet them with a kiss and a glass of wine. Lead them to the couch where you have a nice chat about their day. Relax and enjoy each other's company before dinner.
6. Serve dinner. After you have talked for a bit, it's time to serve dinner. The lights are low, the music is playing softly and dinner is ready. Make sure you spend as much time as possible looking into your mate's eyes, focusing on them.  A romantic dinner at home is much more than eating food, it's about drawing closer to each other in an intimate way.
7. If you feel as if this is too much, give us a call. We've got you covered! 404-889-9377

Grilled Cheese Goodness

Low and slow is the trick to grilled cheese. Use a heavy cast-iron skillet that retains heat, and keep the flame on medium-low. Have patience, and when your bread is golden brown, the shards of cold grated cheese will melt into a thick, velvety sauce that spills out the sides when you take a bite.

You only need 3 things to make good grilled cheese. And 4 things to make a great grilled cheese.
1-A heavy skillet like a cast iron.
2-Good Bread
3-The right cheese
4-Extra's

Serves: 2

You will need:

•4 Slices of Sourdough Bread
•Butter
•4 slices of Cheddar
•2 slices of Guyere Cheese
•2 slices of Pepperjack Cheese
•2 tablespoons sliced pepperoncini (you can buy these in a presliced in a jar in the condiment aisle)
1.Butter 1 side of each slice of sourdough bread
2.Flip the bread over and layer 1 slice of Cheddar, Pepperjack, pepper rings, Guyere, Harvarti and another slice of cheddar.
3.Heat a shallow pan over medium heat. Add sandwiches and cook on one side until the cheese starts to melt, then flip over. Each side should be golden brown and the cheese on the inside should be melted before serving.

National Cheese Lovers Day

The immense popularity of cheese can be attributed to its delicious taste and versatility. Did you know that there are over 900 types of cheeses in the world? Each of them can be aged for different periods of time which changes their taste, texture, and aroma.

Cheese has many health benefits as it is a great source of calcium, protein, and phosphorous. Furthermore, it has been proven that consuming certain kinds of cheeses such as cheddar, swiss, bleu, montery jack, brie, or gouda immediately after meals helps prevent tooth decay.

Abbaye de Belloc
Abbaye de Citeaux
Abbaye du Mont des Cats
Abertam
Abondance
Acapella
Ackawi
Acorn
Adelost
Affidelice au Chablis
Afuega'l Pitu
Airag
Airedale
Aisy Cendre
Allgauer Emmentaler
Alverca
Ambert
American Cheese
Ami du Chambertin
Anejo Enchilado
Anneau du Vic-Bilh
Anthoriro
Appenzell
Aragon
Ardi Gasna
Ardrahan
Armenian String
Aromes au Gene de Marc
Asadero
Asiago
Aubisque Pyrenees
Autun
Avaxtskyr
Baby Swiss
Babybel
Baguette Laonnaise
Bakers
Baladi
Balaton
Bandal
Banon
Barry's Bay Cheddar
Basing
Basket Cheese
Bath Cheese
Bavarian Bergkase
Baylough
Beaufort
Beauvoorde
Beenleigh Blue
Beer Cheese
Bel Paese
Bergader
Bergere Bleue
Berkswell
Bethmale des Pyrénées
Bethmale of the Pyrenees
Beyaz Peynir
Bierkase
Bishop Kennedy
Blarney
Bleu d'Auvergne
Bleu de Gex
Bleu de Laqueuille
Bleu de Septmoncel
Bleu de Termignon Alpage
Bleu Des Causses
Blue
Blue Castello
Blue of Termignon
Blue Rathgore
Blue Vein (Australian)
Blue Vein Cheeses
Bocconcini
Bocconcini (Australian)
Boeren Leidenkaas
Bonchester
Bosworth
Bougon
Boule Du Roves
Boulette d'Avesnes
Boursault
Boursin
Bouyssou
Bra
Braudostur
Breakfast Cheese
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Bresse Bleu
Brick
Brie
Brie au poivre
Brie de Meaux
Brie de Melun
Brie with pepper
Brillat-Savarin
Brin
Brin d' Amour
Brin d'Amour
Brinza (Burduf Brinza)
Briquette de Brebis
Briquette du Forez
Broccio
Broccio Demi-Affine
Brousse du Rove
Bruder Basil
Brusselae Kaas (Fromage de Bruxelles)
Bryndza
Buchette d'Anjou
Buffalo
Burgos
Butte
Butterkase
Button (Innes)
Buxton Blue
Cabecou
Caboc
Cabrales
Cachaille
Caciocavallo
Caciotta
Caerphilly
Cairnsmore
Calenzana
Cambazola
Camembert de Normandie
Canadian Cheddar
Canestrato
Cantal
Caprice des Dieux
Capricorn Goat
Capriole Banon
Caravane
Carre de l'Est
Casciotta di Urbino
Cashel Blue
Castellano
Castelleno
Castelmagno
Castelo Branco
Castigliano
Cathelain
Celtic Promise
Cendre d'Olivet
Cerney
Chabichou
Chabichou du Poitou
Chabis de Gatine
Chaource
Charolais
Chaumes
Cheddar
Cheddar Clothbound
Cheshire
Chevres
Chevrotin des Aravis
Chontaleno
Civray
Coeur de Camembert au Calvados
Coeur de Chevre
Cojack
Colby
Colby-Jack
Cold Pack
Comte
Coolea
Cooleney
Coquetdale
Corleggy
Cornish Pepper
Cotherstone
Cotija
Cottage Cheese
Cottage Cheese (Australian)
Cougar Gold
Coulommiers
Coverdale
Crayeux de Roncq
Cream Cheese
Cream Havarti
Crema Agria
Crema Mexicana
Creme Fraiche
Crescenza
Croghan
Crottin de Chavignol
Crottin du Chavignol
Crowdie
Crowley
Cuajada
Curd
Cure Nantais
Curworthy
Cwmtawe Pecorino
Cypress Grove Chevre
Danablu (Danish Blue)
Danbo
Danish Fontina
Daralagjazsky
Dauphin
Delice des Fiouves
Denhany Dorset Drum
Derby
Dessertnyj Belyj
Devon Blue
Devon Garland
Dolcelatte
Doolin
Doppelrhamstufel
Dorset Blue Vinney
Double Gloucester
Double Worcester
Dreux a la Feuille
Dry Jack
Duddleswell
Dunbarra
Dunlop
Dunsyre Blue
Duroblando
Durrus
Dutch Mimolette (Commissiekaas)
Edam
Edelpilz
Emental Grand Cru
Emlett
Emmental
Epoisses de Bourgogne
Esbareich
Esrom
Etorki
Evansdale Farmhouse Brie
Evora De L'Alentejo
Exmoor Blue
Explorateur
Farmer
Feta
Feta (Australian)
Figue
Filetta
Fin-de-Siecle
Finlandia Swiss
Finn
Fiore Sardo
Fleur du Maquis
Flor de Guia
Flower Marie
Folded
Folded cheese with mint
Fondant de Brebis
Fontainebleau
Fontal
Fontina Val d'Aosta
Formaggio di capra
Fougerus
Four Herb Gouda
Fourme d' Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fresh Jack
Fresh Mozzarella
Fresh Ricotta
Fresh Truffles
Fribourgeois
Friesekaas
Friesian
Friesla
Frinault
Fromage a Raclette
Fromage Corse
Fromage de Montagne de Savoie
Fromage Frais
Fruit Cream Cheese
Frying Cheese
Fynbo
Gabriel
Galette du Paludier
Galette Lyonnaise
Galloway Goat's Milk Gems
Gammelost
Gaperon a l'Ail
Garrotxa
Gastanberra
Geitost
Gippsland Blue
Gjetost
Gloucester
Golden Cross
Gorgonzola
Gornyaltajski
Gospel Green
Gouda
Goutu
Gowrie
Grabetto
Graddost
Grafton Village Cheddar
Grana
Grana Padano
Grand Vatel
Grataron d' Areches
Gratte-Paille
Graviera
Greuilh
Greve
Gris de Lille
Gruyere
Gubbeen
Guerbigny
Halloumi
Halloumy (Australian)
Haloumi-Style Cheese
Harbourne Blue
Havarti
Heidi Gruyere
Hereford Hop
Herrgardsost
Herriot Farmhouse
Herve
Hipi Iti
Hubbardston Blue Cow
Humboldt Fog
Hushallsost
Iberico
Idaho Goatster
Idiazabal
Il Boschetto al Tartufo
Ile d'Yeu
Isle of Mull
Jarlsberg
Jermi Tortes
Jibneh Arabieh
Jindi Brie
Jubilee Blue
Juustoleipa
Kadchgall
Kaseri
Kashta
Kefalotyri
Kenafa
Kernhem
Kervella Affine
Kikorangi
King Island Cape Wickham Brie
King River Gold
Klosterkaese
Knockalara
Kugelkase
L'Aveyronnais
L'Ecir de l'Aubrac
La Taupiniere
La Vache Qui Rit
Laguiole
Lairobell
Lajta
Lanark Blue
Lancashire
Langres
Lappi
Laruns
Lavistown
Le Brin
Le Fium Orbo
Le Lacandou
Le Roule
Leafield
Lebbene
Leerdammer
Leicester
Leyden
Limburger
Lincolnshire Poacher
Lingot Saint Bousquet d'Orb
Liptauer
Little Rydings
Livarot
Llanboidy
Llanglofan Farmhouse
Loch Arthur Farmhouse
Loddiswell Avondale
Longhorn
Lou Palou
Lou Pevre
Lyonnais
Maasdam
Macconais
Mahoe Aged Gouda
Mahon
Malvern
Mamirolle
Manchego
Manouri
Manur
Marble Cheddar
Marbled Cheeses
Maredsous
Margotin
Maribo
Maroilles
Mascares
Mascarpone
Mascarpone (Australian)
Mascarpone Torta
Matocq
Maytag Blue
Meira
Menallack Farmhouse
Menonita
Meredith Blue
Mesost
Metton (Cancoillotte)
Meyer Vintage Gouda
Mihalic Peynir
Milleens
Mimolette
Mine-Gabhar
Mini Baby Bells
Mixte
Molbo
Monastery Cheeses
Mondseer
Mont D'or Lyonnais
Montasio
Monterey Jack
Monterey Jack Dry
Morbier
Morbier Cru de Montagne
Mothais a la Feuille
Mozzarella
Mozzarella (Australian)
Mozzarella di Bufala
Mozzarella Fresh, in water
Mozzarella Rolls
Muenster
Munster
Murol
Mycella
Myzithra
Naboulsi
Nantais
Neufchatel
Neufchatel (Australian)
Niolo
Nokkelost
Northumberland
Oaxaca
Olde York
Olivet au Foin
Olivet Bleu
Olivet Cendre
Orkney Extra Mature Cheddar
Orla
Oschtjepka
Ossau Fermier
Ossau-Iraty
Oszczypek
Oxford Blue
P'tit Berrichon
Palet de Babligny
Paneer
Panela
Pannerone
Pant ys Gawn
Parmesan (Parmigiano)
Parmigiano Reggiano
Pas de l'Escalette
Passendale
Pasteurized Processed
Pate de Fromage
Patefine Fort
Pave d'Affinois
Pave d'Auge
Pave de Chirac
Pave du Berry
Pecorino
Pecorino in Walnut Leaves
Pecorino Romano
Peekskill Pyramid
Pelardon des Cevennes
Pelardon des Corbieres
Penamellera
Penbryn
Pencarreg
Pepper jack
Perail de Brebis
Petit Morin
Petit Pardou
Petit-Suisse
Picodon de Chevre
Picos de Europa
Pinconning
Piora
Pithtviers au Foin
Plateau de Herve
Plymouth Cheese
Podhalanski
Poivre d'Ane
Polkolbin
Pont l'Eveque
Port Nicholson
Port-Salut
Postel
Pouligny-Saint-Pierre
Pourly
Prastost
Pressato
Prince-Jean
Processed Cheddar
Provel
Provolone
Provolone (Australian)
Pyengana Cheddar
Pyramide
Quark
Quark (Australian)
Quartirolo Lombardo
Quatre-Vents
Quercy Petit
Queso Blanco
Queso Blanco con Frutas --Pina y Mango
Queso de Murcia
Queso del Montsec
Queso del Tietar
Queso Fresco
Queso Fresco (Adobera)
Queso Iberico
Queso Jalapeno
Queso Majorero
Queso Media Luna
Queso Para Frier
Queso Quesadilla
Rabacal
Raclette
Ragusano
Raschera
Reblochon
Red Leicester
Regal de la Dombes
Reggianito
Remedou
Requeson
Richelieu
Ricotta
Ricotta (Australian)
Ricotta Salata
Ridder
Rigotte
Rocamadour
Rollot
Romano
Romans Part Dieu
Roncal
Roquefort
Roule
Rouleau De Beaulieu
Royalp Tilsit
Rubens
Rustinu
Saaland Pfarr
Saanenkaese
Saga
Sage Derby
Sainte Maure
Saint-Marcellin
Saint-Nectaire
Saint-Paulin
Salers
Samso
San Simon
Sancerre
Sap Sago
Sardo
Sardo Egyptian
Sbrinz
Scamorza
Schabzieger
Schloss
Selles sur Cher
Selva
Serat
Seriously Strong Cheddar
Serra da Estrela
Sharpam
Shelburne Cheddar
Shropshire Blue
Siraz
Sirene
Smoked Gouda
Somerset Brie
Sonoma Jack
Sottocenare al Tartufo
Soumaintrain
Sourire Lozerien
Spenwood
Sraffordshire Organic
St. Agur Blue Cheese
Stilton
Stinking Bishop
String
Sussex Slipcote
Sveciaost
Swaledale
Sweet Style Swiss
Swiss
Syrian (Armenian String)
Tala
Taleggio
Tamie
Tasmania Highland Chevre Log
Taupiniere
Teifi
Telemea
Testouri
Tete de Moine
Tetilla
Texas Goat Cheese
Tibet
Tillamook Cheddar
Tilsit
Timboon Brie
Toma
Tomme Brulee
Tomme d'Abondance
Tomme de Chevre
Tomme de Romans
Tomme de Savoie
Tomme des Chouans
Tommes
Torta del Casar
Toscanello
Touree de L'Aubier
Tourmalet
Trappe (Veritable)
Trois Cornes De Vendee
Tronchon
Trou du Cru
Truffe
Tupi
Turunmaa
Tymsboro
Tyn Grug
Tyning
Ubriaco
Ulloa
Vacherin-Fribourgeois
Valencay
Vasterbottenost
Venaco
Vendomois
Vieux Corse
Vignotte
Vulscombe
Waimata Farmhouse Blue
Washed Rind Cheese (Australian)
Waterloo
Weichkaese
Wellington
Wensleydale
White Stilton
Whitestone Farmhouse
Wigmore
Woodside Cabecou
Xynotyro
Yarg Cornish
Yarra Valley Pyramid
Yorkshire Blue
Zamorano
Zanetti Grana Padano
Zanetti Parmigiano Reggiano

Creme Anglaise Sauce

The Perfect Moscotini

Nothing beats a chilled Martini! But things just went from Good to Great! (a book I am reading) Martini meets Moscoto.

A good Moscoto
Blueberry Vodka
Triple Sec
Lemon Squeeze

Put the first three ingredients in a shaker over ice.  Shake fast and hard to create some ice chips. Pour into a chilled martini glass and squeeze a wedge of lemon.

The Ultimate Superbowl Giveaway

Super Bowl is on February 1st and it’s always a fun day with friends and family. I’m a busy Chef who doesn’t really get to watch much football, but I like watching Super Bowl – and if you know me, I’m sure you guessed why: for the commercials!

Super Bowl is a must see game & fun entertainment for the whole family, and Super Bowl parties are one of the top at-home party events of the year. It’s always fun to share watching the game, the ads and eat snacks with your family and friends. I am so excited to help one of my readers to throw a super cool Super Bowl party this year .

But let’s get this giveaway game started! I know you want some great food for your Super Bowl party and Etiquette Thyme is making it soooo sweet for you and your friends with all these goodies. You have a chance to win an Ultimate Super Bowl Party Giveaway valued at $325 for your at-home Super Bowl Party!

The package includes two racks of our famous baby back ribs (12 bones each), two pounds of pulled pork (makes 8 to 10 sandwiches), a half-gallon Baked Beans (feeds 10 to 12) and, of course, a bottle of our famous barbecue sauce.

•       12 football  Cake Pops

•       1 beverage pail

•       1 snack tray

•       5 Pepsi 24 pack

•       5 Frito Lay Chips

Chicken Nachos

Grill/Bake/Saute up some chicken sprinkled with a little fajita seasoning until done. Once it has rested, with two forks, shread the chicken up into small pieces.

Place one layer of tortilla chips on a cookie sheet.

Drain a can of Black Beans and sprinkle a few beans on each chip.

Place a chunk or two of chicken on each chip.

Sprinkle grated Monterrey Jack cheese.

Make some Pico de Gallo by mixing chopped tomatoes, jalepeno, onion, cilantro, lime juice, and salt. There’s no real trick to pico de gallo. Just make it with as much of each ingredient as you like to suit your tastes.

Sprinkle 1/3rd of the Pico de Gallo on top of the first layer.

Repeat this process again with a second layer of nachos.

Place the nachos into the oven and broil until cheese is melted and starting to brown.

When the nachos come out of the oven sprinkle the last 1/3rd of the Pico on top. Cut up an avocado into small pieces and sprinkle those on top as well. (Avocado is optional)

Have fun with these nachos by adding whatever you like such as seafood, ground beef, shredded lettuce, corn, sour cream, etc.

Garlic Soup Recipe

I enjoy unique and great tasting soups. This Garlic Soup satify my love for garlic.  This recipe and other great ones can be found at the site 101 Cookbooks by the very talented photographer, writer and cookbook author Heidi Swanson.  This recipe has been adapted for Richard Olney and modified for a different texture and flavor, such as pureeing the soup and using roasted garlic.

  This seems like the perfect soup for after the holidays. It has simple ingredients that you should have on hand and is rich tasting without the addition of cream. As we go through a lot of Parmesan cheese at our house I always save the rinds and put them in the freezer in a bag for whenever I need to boost the flavour of a soup or stew. If you don't have a Parmesan rind on hand just add 1/3 of a cup of grated Parmesan cheese to the egg mixture.
1 medium head of garlic, left whole with 1/2" sliced off the top
2 teaspoon olive oil

4 cups of water
1 bay leaf
1 sprig of thyme
1 medium head of garlic, cloves separated, peeled and chopped
1 teaspoon fine grain sea salt
1 large or 2 small parmesan cheese rinds (or 1/3 cup grated Parmesan cheese to be added to the egg mixture below)

1 whole egg
2 egg yolks
1/4 cup olive oil
freshly ground pepper

Crusty day old bread and grated Parmesan to sprinkle on top of each bowl (optional)

Preheat the oven to 375 degrees.

Place the head of garlic that has the 1/2" sliced off the top in a small oven-proof dish and pour the 2 teaspoons of olive oil on top. Season with salt and pepper and cover with foil. Bake for 45 minutes until the cloves are tender. When cool enough to handle squeeze softened cloves from the head and place in the bowl of a blender.

Meanwhile, bring the 4 cups of water to a boil and add the bay leaf, thyme sprig, chopped head of garlic, the salt and the rind of Parmesan if using. Turn down the heat and allow to simmer gently for 40 minutes.

Remove Parmesan rind, bay leaf and thyme sprig from soup base. Working in batches add half of the garlic broth to the bowl of the blender which contains the roasted garlic and blend well. Once blended, pour through a fine mesh sieve into a clean pot.

In a separate bowl whisk together the whole egg and two egg yolks with a whisk. Slowly add the olive oil to build up an emulsion and season with freshly ground pepper. Add 1/3 cup of Parmesan if you didn't add the Parmesan rinds to the broth.

Very slowly ladle one scoop (bit by bit) of the hot broth into the egg mixture, whisking continuously.  Do this slowly so that you don't end up with scrambled eggs in soup! Once incorporated add the lightened egg mixture back into the remaining garlic broth. Check and adjust seasonings. Over medium-low heat continue whisking until the broth just begins to thicken. The texture should be similar to half and half and should take about 5 minutes.

In each serving bowl place some of the crusty bread, ladle the soup over and sprinkle with Parmesan.

Makes about 4 cups