Nicole, Ashley Mac's pastry chef, did a fabulous job on a grooms cake for a wedding in January
Tuesday, February 3, 2009
Acoustic Soup
The soup's on - Acoustic Soup that isThursday, January 29, 2009
`Too many cooks spoil the broth."
Not so when the broth is Acoustic Soup, and the cooks are some of the best restaurateurs of Birmingham.
Guests will enjoy delightful soups, breads and appetizers at Acoustic Soup benefiting VSA arts of Alabama. The benefit will be from 5:30 to 9:30 p.m. on Jan. 29 at The Tutwiler Hotel and Icon restaurant.
Participating restaurants and chefs include Ashley Macs, chicken tortilla soup; B&A Warehouse, beer cheese soup; Bistro Provare at the Culinary and Hospitality Institute, Mediterranean seafood and orzo soup; Coretti Catering, Chaquecan (native American); Daniel George, butternut squash; Icon Restaurant and Bar, spicy green tomato; Lucy's Coffee and Tea, New England clam chowder; Tavern on the Summit, chili; and V. Richards, Rick's sirloin chili.
-Susan Strickland-Birmingham News
Tuesday, December 30, 2008
The Christmas Rush!
Over 100 cakes came out of our kitchen during the 3 weeks before Christmas! 
An INCREDIBLE staff!
Our last day....ready for a nice long break!
Friday, December 19, 2008
Ashley Mac's in the News
Check out this article that was in the "City Scene" on Friday, December 19th
Thursday, December 18, 2008
Merry Christmas from Ashley Mac's!
Cahaba Heights (above)
Bluff Park (above)Sorry that I have been so behind on posting on here! We have been on a whirlwind since Thanksgiving! The Christmas season has been flying by with lots of parties and special orders. This week alone, we had over 50 strawberry cakes on order and 20+ other cakes and desserts. We also are selling lots of Gift Cards and shipping our Triple Chocolate Brownies all over the country... so stop in if you need some last minute gifts!
All of us at Ashley Mac's wish you and your family a joyful Christmas season!
Wednesday, November 5, 2008
Thai Dinner
Lately I have turned Asian when it comes to cooking. I think it's because I am so sick of certain foods that I cook every day at Ashley Macs that I want something completely different. I have only recently become a big fan of Thai Food and cooking it is even more fun! I felt like I was at Surin (a really yummy Thai place in Bham)... but the bill was much cheaper and I have to say the food was just as great (or better!)
Thai Coconut Curry Shrimp
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil
Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.
ASHLEY'S NOTE- I served this over brown rice. Next time I make it I will probably double the sauce part because once you put it on the rice it was a little dry. I just used curry powder (madras is the most flavorful in my opinion) instead of the curry paste since it was in my pantry. You can omit the shrimp if you don't want it.
Quick Coconut Soup
2 teaspoons chopped peeled fresh ginger
1 teaspoon fish sauce
1/2 teaspoon minced garlic
1/2 teaspoon grated lime rind
1/4 teaspoon chile paste with garlic
3 ounces medium shrimp, peeled and deveined
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3/4 cup light coconut milk
1 tablespoon chopped green onions
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon fresh lime juice
Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice.
NOTE: This recipe is super easy and tastes just like Surin's for those of you that are from Bham! Once again, I just used curry powder instead of the paste (although I've heard the paste has great flavor and a little more kick so I'm sure it's great!)
I served both of these dishes along with a ginger salad which is just lettuce, carrots, and ginger dressing (Costco has a really good one!)
Enjoy!
KEEP READING.......MORE RECIPES BELOW!
Thai Coconut Curry Shrimp
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil
Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.
ASHLEY'S NOTE- I served this over brown rice. Next time I make it I will probably double the sauce part because once you put it on the rice it was a little dry. I just used curry powder (madras is the most flavorful in my opinion) instead of the curry paste since it was in my pantry. You can omit the shrimp if you don't want it.
Quick Coconut Soup
2 teaspoons chopped peeled fresh ginger
1 teaspoon fish sauce
1/2 teaspoon minced garlic
1/2 teaspoon grated lime rind
1/4 teaspoon chile paste with garlic
3 ounces medium shrimp, peeled and deveined
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3/4 cup light coconut milk
1 tablespoon chopped green onions
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon fresh lime juice
Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice.
NOTE: This recipe is super easy and tastes just like Surin's for those of you that are from Bham! Once again, I just used curry powder instead of the paste (although I've heard the paste has great flavor and a little more kick so I'm sure it's great!)
I served both of these dishes along with a ginger salad which is just lettuce, carrots, and ginger dressing (Costco has a really good one!)
Enjoy!
KEEP READING.......MORE RECIPES BELOW!
Easy Week Night Meal
"What kind of things do you cook at home?" is a question I often get as a caterer. Until recently, the answer would have been nothing! But thanks to 7 wonderful staff girls I now have time to go home and cook for my hubby (1 or 2 nights a week at least!)
I am inspired to cook with ANYTHING FRESH! I often go through the fridge at Ashley Mac's and find spinach, peppers, onions, mushrooms, fresh herbs, fancy cheeses etc that weren't used for production... and those usually inspire me towards a dish! This is a recipe that I found online (and tweaked) last week and I was super pleased with it! But be creative, if you don't have mushrooms, throw in some roasted red peppers or sun-dried tomatoes.
Fettuccine With Wilted Greens
1 (16-oz.) box Fettuccine
4 raw chicken breasts, cut into 1 inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour
1/2 cup extra virgin olive oil
2 sweet onions, thinly sliced
2 (8-oz.) packages sliced fresh mushrooms
2 teaspoons minced garlic
1/2 cup chicken broth
1 cup white wine
1 teaspoon salt
1 teaspoon pepper
2 (9-oz.) packages fresh spinach, thoroughly washed
Freshly grated Parmesan cheese
Cook pasta in a Dutch oven according to package directions. Drain, return to Dutch oven, and keep warm.
Sprinkle chicken with 1 tsp. salt and 1/2 tsp. pepper. Dredge in flour.
Sauté chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until chicken is browned. Remove and keep warm.
Add onions, mushrooms, and garlic to skillet; sauté 5 to 7 minutes or until mushrooms are lightly browned. Stir in chicken broth and next 3 ingredients, and cook 3 to 5 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Add mushroom mixture and spinach to pasta in Dutch oven, tossing to coat. Cook, covered, over medium-low heat 4 to 6 minutes or until greens are wilted. Spoon into a serving dish, and top evenly with chicken and Parmesan cheese.
Yield: Makes 8 servings
More recipes to follow I promise!(:
I am inspired to cook with ANYTHING FRESH! I often go through the fridge at Ashley Mac's and find spinach, peppers, onions, mushrooms, fresh herbs, fancy cheeses etc that weren't used for production... and those usually inspire me towards a dish! This is a recipe that I found online (and tweaked) last week and I was super pleased with it! But be creative, if you don't have mushrooms, throw in some roasted red peppers or sun-dried tomatoes.
Fettuccine With Wilted Greens
1 (16-oz.) box Fettuccine
4 raw chicken breasts, cut into 1 inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour
1/2 cup extra virgin olive oil
2 sweet onions, thinly sliced
2 (8-oz.) packages sliced fresh mushrooms
2 teaspoons minced garlic
1/2 cup chicken broth
1 cup white wine
1 teaspoon salt
1 teaspoon pepper
2 (9-oz.) packages fresh spinach, thoroughly washed
Freshly grated Parmesan cheese
Cook pasta in a Dutch oven according to package directions. Drain, return to Dutch oven, and keep warm.
Sprinkle chicken with 1 tsp. salt and 1/2 tsp. pepper. Dredge in flour.
Sauté chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until chicken is browned. Remove and keep warm.
Add onions, mushrooms, and garlic to skillet; sauté 5 to 7 minutes or until mushrooms are lightly browned. Stir in chicken broth and next 3 ingredients, and cook 3 to 5 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Add mushroom mixture and spinach to pasta in Dutch oven, tossing to coat. Cook, covered, over medium-low heat 4 to 6 minutes or until greens are wilted. Spoon into a serving dish, and top evenly with chicken and Parmesan cheese.
Yield: Makes 8 servings
More recipes to follow I promise!(:
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