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Shrimp Remoulade {and an announcement!}

In true Jessie fashion, I’m two days late to my own party. (But at least I brought food, right?) Because Wednesday was my two-year blogiversary! If I had confetti, I would throw it at you. Right at your face. Through my computer screen. And then scream YAY CONFETTI. And then make you less angry about the confetti throwing by giving you a plate of this shrimp remoulade. Truce?

I don’t have a lot to say about the blogiversary, really, because I’m too excited to tell you about other things (EXCITING HAPPY THINGS). So I guess I’ll just say this: TWO YEARS?! Whoa. So many good things in my life have happened because of this blog. And I’m so grateful for the friends I’ve made and the opportunities I’ve had because of Life As A Strawberry. I could spend an hour (or…y’know, five) with you all getting mushy-gushy over how happy I am to be a food blogger, but I won’t. Because we have important things to discuss!

Shrimp Remoulade

For those of you who follow The Sustainable Seafood Blog Project (which, um, you all 100% should), you’ll know that we announced our VERY FIRST ANNUAL CONFERENCE a few weeks ago. Today, I get to make an even BETTER announcement: We have chosen a hotel and have locked in conference dates! (This is the part where I throw more confetti at you through my computer screen #sorryimnotsorry).

Shrimp Remoulade

The First Annual Sustainable Seafood Blog Conference (OMG EXCITEMENT) will be held at The Maison Dupuy Hotel in New Orleans from June 26-28, 2015. 

CONFETTI CONFETTI EVERYWHERE!!

Guys – it’s happening. We’re doing it. This will be the first ever conference for food bloggers and other culinary professionals that is built around sustainable food systems programming. And let me just tell you now that the program is going to be AWESOME. We’ll have the traditional photography, food writing, brand development, and blogging workshops that help grow and develop your food blog, but we will also have amazing hands-on workshops with some of New Orleans’ finest culinary professionals and seafood industry experts that will give you a look into the seafood industry – with particular emphasis on New Orleans, of course! – and provide an in-depth picture of just what it means to eat sustainable seafood.

We wanted everything about this conference to be as rich and colorful as New Orleans itself, so prepare yourselves for a weekend not just of networking and eating great food and sitting in conference rooms – but for some serious adventuring. The hotel we’ve chosen, The Maison Dupuy, is just DELIGHTFUL. It has a ton of charm and character and a BEAUTIFUL courtyard that we are definitely going to be spending some time in. It’s located right in the French Quarter, just a few blocks from the craziness of Bourbon Street and an easy walk to amazing restaurants (charbroiled oysters, anyone?).

If you want to come to the conference (I hope you do!), here are the deets:

  • - Early bird tickets go on sale October 15th!
  • Sign up for conference updates to get info. about hotel rates, ticket prices, sponsors, and programming before anyone else!
  • - THERE ARE ONLY 80 TICKETS AVAILABLE AT THE BLOGGER RATE, and when they’re gone, they’re gone! So mark your calendar for the early bird ticket release (October 15th!) and be sure to snap yours up early.

Oof. So much information! My hands are shaking. It miiiiight be sleep deprivation, but I’m pretty sure it’s just excitement. Because I just wrote the dates down. IN BOLD. ON MY BLOG. And now you all know about it. And that means it’s real.

Shrimp Remoulade

It’s fitting, I think, that the recipe I share today should be one inspired by my and Kyle’s recent trip to NOLA. This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnaud’s Restaurant in the French Quarter. We stopped into their bar for drinks and snacks, and even though Shrimp Arnaud wasn’t technically on the bar menu, the bartender let us order it anyway (so nice!). This is their famous signature dish, and the recipe is apparently super SUPER secret. I did some Googling, though, and experimented a bit until I came up with a suitable copycat version of their remoulade sauce. I’m actually really happy with it – it’s a touch smokier than the version we had in New Orleans (which I actually quite liked) and the consistency is just right. I lightened it up a bit by using greek yogurt instead of mayonnaise, and served it just like we had it at Arnaud’s – tomato, lettuce, shrimp in delicious sauce. Check annnd done. Make your own shrimp remoulade at home for a taste of New Orleans while you wait for those early bird conference tickets to go on sale! And come next June, we can all go eat the original together in the Big Easy.

Shrimp Remoulade

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Creamy Pea & Pesto Tortellini

Sometimes, I like spending all day in the kitchen. Baaaaaking and cooooooking and singing along to some muuuuusic and just having a lovely, relaxing time.

Creamy Pea & Pesto Tortellini
Other (ok…most) days, I’m more like “ONLY HAVE TEN MINUTES TO SPARE MUST FIND FOOD MUST GET BACK TO WORK SO MUCH WORK TO DO AAAAAH.” The challenge on those days is not to cave and order takeout, both because it costs money (helloooo, broke grad student!) and because in the 45 minutes it generally takes to get here, I might as well have made something tastier and healthier myself anyway. Ya feel? [read more...]

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Peach Bourbon Spritzers

I’m writing this post from my hotel room in New Orleans while I’m taking a break between all of the eating I’ve been doing this week. You can expect a full recap on the blog next week, but for now, let me just tell you that this city is amazing and I am SO HAPPY that we’ve selected it as the host site for the 2015 Sustainable Seafood Blog Project Conference. If you haven’t already done so, you should definitely, DEFINITELY sign up for our Conference Updates List – because I’m in NOLA scouting conference venues and arranging events and food for the conference and I can already tell you IT IS GOING TO BE BOMB.

Peach Bourbon Spritzers

Also, I should probably stop drooling over all the food I’ve already eaten today (follow me on Instagram for all that good stuff) and tell you about these super scrumptious Peach Bourbon Spritzers. This was one of those recipes that I had no advance plan for – I just kind of WENT FOR IT. And it was either going to be awesome or it was going to be a terrible fail (like a pizza I tried to make last week with roasted red pepper pesto – turns out red peppers + green basil = delicious but gross-looking brown goop. I’m gonna keep workshopping that one). [read more...]

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Kale & Basil Pesto Caprese Pasta Salad

I am seriously into this pasta salad. So much so that I actually ate the leftovers for breakfast this morning. Side note: why don’t more people eat pasta for breakfast? I think it should be a thing.

Kale and Basil Pesto Caprese Pasta Salad

Anywho, I know that a caprese pasta salad isn’t exactly GROUNDBREAKING, because every food blogger since the beginning of food blogger TIME has made about a million variations of caprese everything. Salads! Pizza! Hot Pasta! Pasta Salads! Crostini! It’s all been done. But I think there’s a reason we all keep coming back to the good ol’ combo of basil, tomatoes, and mozzarella, and that is this: IT. IS. DELICIOUS. [read more...]

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Breakfast Bruschetta

It was really only a matter of time before I added a heap of goat cheese to my breakfast and put the whole thing on top of crostini.

Breakfast Bruschetta
This is quite possibly the greatest breakfast breakthrough ever. Easy to make? Check. Includes cheese? Check. Able to be eaten with one hand while you sit at the computer attempting to get work done? Checkity check check. Also, there are tomatoes and fresh basil AND some scrumdiddlyumptious (real word. Willy Wonka says so) scrambled eggs. [read more...]

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