Working Girl's Kitchen

Stability through Pico De Gallo

2010-10-11T07:40:00.000-07:00

"Retirement" has been treating me well. No complaints from lack of sleep or stress from too much work. In fact, I think I may be the first to stress out from the lack of stress in my life. Is that possible? The thoughts of no responsibility, no corporate strain nor protocol and no 6 AM wake up calls to get my butt to work used to make me smile. Now, the thought of stability and financial independence sound way too good right now. Although financial independence is something that doesn't happen over night, stability can definitely be found in the little things... i.e. homemade pico de gallo...

This recipe is from a cooking class at Let's Get Cooking in Westlake, CA. It's fool proof. It's the recipe for pico de gallo that will never let you down... consistent and stable. Because I live in California I was able to gather most of the ingredients from the Farmer's Market this past Saturday - tomatoes were still ripe!

Pico De Gallo

1/2 medium onion, finely chopped

4 large plum tomatoes, seeded, chopped

2 serrano chiles stemmed, seeded, minced

1/4 cup cilantro, chopped

1 lime - juiced

2 tbsp olive oil

Salt to taste

Combine the salsa ingredients in a medium bowl, mix, taste and adjust seasoning and serve. Que Facil!

Practicing Patience

2010-08-03T13:29:00.000-07:00

Let's take a step away from summer squash ideas and enter the realm of patience. Ahhh, something I've learned is absolutely necessary in the midst of a career change. Since June, I've been waiting. Waiting for some test dates to arrive, waiting for my unemployment appeal (ugh don't ask), and then waiting some more for application deadlines. Let's be honest though, I have nothing to complain about. I've decided to take this free time and put it to work.

This weekend I managed to make it down South and visited some great friends in Santa Monica. Saturday morning we found ourselves in line at Huckleberry, a brunch spot just off Wilshire. With a beautiful morning to just sit around and chat, I found myself biting into homemade shortbread. Definitely not part of my diet plan, but I was most definitely inspired!

Here's my rendition of shortbread infused with some local Toyon honey (very dark, rich honey). Shortbread has very few ingredients, but there are some important steps that seem to take up the day - which was just what I needed - to kill some time.

Shortbread infused with local honey

adapted from Martha Stewart's Baking Handbook

3 sticks (1 1/2 cups) unsalted butter at room temperature, plus more for pan

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 cup dark, rich honey variety

1/2 cup plus 2 tablespoons confectioner's sugar

Confectioner's sugar for sprinkling the top of the shortbread

Preheat the oven to 325 F. Butter a 12-by-8-inch rimmed baking sheet and line with parchment paper, leaving a 1-inch overhang on long sides. Whisk together flour and salt in a small bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy on medium speed, 3 to 4 minutes. Add confectioner’s sugar and honey; continue to beat until very light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add flour mixture, and beat on low speed, scraping down sides occasionally, until just incorporated. (It should have the consistency of soft cookie dough)

Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes.

Prick dough all over with a fork. Bake, rotating sheet halfway through, until shortbread is golden brown, 40 to 45 minutes. Transfer to a wire rack and immediately sprinkle with confectioner’s sugar. The more sugar on top, the better! While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces. Cool completely in the pan. Shortbread can be kept in an airtight container at room temperature for up to 1 week.

Summer Squash Ideas

2010-07-28T07:40:00.001-07:00

Phew, so much time on my hands that I'm forgetting about my to do list! Funny how that happens. If that to do list gets away from me the day becomes a black hole. First item on the list - find a job... check! Second item on the list - cook up that summer squash that is growing like crazy in the backyard... check! Third item - blog it... well that has taken a bit too long, so here are some fun ideas if you like to eat summer squash.

The first item I threw together is a quick pan fry of baby squash, ghee and mint. Yes, mint. It was pretty delicious! If you are a beginner in the kitchen, ghee and mint are great starts! They taste so wonderful on their own that you should have confidence that they will taste just as delicious together when paired with some summer squash.

No mint on hand? Try dill. No dill? Try basil... get the picture? Herbs are a cook's best friend (that and butter). Don't be shy!

Baby Squash Saute - Working Girl's Version

1 lb baby summer squash sliced about a 1/4 '' thick

3 tbsp Ghee

2 tbsp diced mint leaves

(crumbled goat cheese is the secret ingredient)

Begin to melt the ghee on medium heat. Toss in the summer squash and let it sizzle for about 5 minutes. Stir in the mint with the stove still at medium heat. I like to caramelize my squash a little so tend to keep it on the pan a little longer. Once cooked through, add to a bowl and sprinkle some crumbled goat cheese on top for fun.

Next installment of summer squash coming soon! Egg white and squash frittata ... for my healthy friends.

Life of Leisure

2010-07-01T07:18:00.000-07:00

Yes, I am living the life of leisure. However, I'm not so sure if this is how life should be at 26 years old... but I'll take it for now. The best part of unemployment is having time to realize what it is I truly want to do as a career. The bad part of unemployment is that my blog title no longer makes sense: nope, not a working girl - nope, not in the corporate world. Although I have to admit it feels really good to read that previous sentence.

The world is my oyster! I can now move forward towards my personal legend! I have seen the light! And I will be taking this amazing avocado salad dressing with me to top all the bland cooked chicken and boring vegetable salads that cross my path!

Smooooth Avocado Dressing

adapted from Choosing Raw

1 avocado

1 garlic clove

4 tbsp olive oil

1 lime (juice & zest)

salt to taste

pepper

1/4 tsp dijon mustard

1 tbsp cumin

* I'd add a cup of cilantro if you have it on hand

1/4 cup - 1/2 cup water

Combine all ingredients, except the water, in a food processor until smooth. Slowly add the water until you get the consistency you are looking for. The sauce is great on salads, chicken, pork tenderloin, grilled eggplant, the list goes on.

Summer Watermelon Salad

2010-06-20T18:07:00.000-07:00

It's definitely summer in Southern California. I've been spending my new found freedom (ehem unemployment) catching up on books I haven't had time to read, spending time with friends and family, working on applications to grad school, planning a trip to Latin America, and, of course, cooking up a storm. Life couldn't get any better - that is, until I discovered this amazing watermelon salad.

Personally, I'm not fond of the watermelon salads that add cheeses or meats; I find them very off putting and normally avoid them at all costs. This watermelon salad, however, is very different. It's dairy free (like watermelon salads should be) and tastes like a daiquiri from your favorite tropical location. Convinced? I am!

Summer Watermelon Salad

about 4 cups cubed watermelon

1 lime (for juice & zest)

2 tablespoons chopped mint

1 tablespoon chopped basil

In a large bowl combine watermelon and the juice & zest of one lime. Toss in the mint and basil. Let the flavors marinate for about 15 minutes. Serve with your favorite BBQ or keep in the fridge for dessert after BBQ. You could even use the juices from the salad to create a delicious summer martini.

Almond Butter Banana Blondies

2010-04-09T07:25:00.000-07:00

Decadent and healthy? It's possible with these Almond Butter Banana Blondies. They're dairy free, sugar free, gluten free and yet they still taste pretty amazing. I think I ate about half the pan over the course of a week... a little bit at work with my coffee, a little bit after dinner, a little bit for breakfast... ridiculously delicious and satisfying.

This is what I like to call a "one bowl" recipe. "One bowl" recipes use one bowl to mix all of the ingredients . . . they're great if you don't have too many tools in the kitchen or if you are just too busy to bake.

Almond Butter Banana Blondies

adapted from Elana's Pantry

1 (16 oz) jar of roasted Almond Butter

1.5 ripe bananas

1 cup maple syrup

2 eggs

1/2 teaspoon sea salt

1 teaspoon baking soda

1 scoop Chia Seeds (optional... you could add flax seeds too)

1 cup dark chocolate chips (optional)

Pre heat the oven to 325 degrees. Dump the almond butter into a large mixing bowl, add the banana and stir until banana is incorporated. Add the maple syrup then the eggs. Once all of these ingredients are well combined, add the sea salt & baking soda, mix well. Lastly add the chia seeds and chocolate chips (reserve about 3 tablespoons of chocolate chips).

Pour the batter into a well greased 9 x 13 pyrex baking dish. Scatter the remaining chocolate chips over the top of the batter to make it look pretty! Bake for around 35 minutes. I had to bake mine for longer . . . I've accepted the fact that every oven is different.

Remove from oven and let cool. You can store these awesome Almond Butter Banana Blondies in the fridge. Next batch I may even try freezing.

Enjoy!

Quick Cooking with Quinoa

2010-03-16T06:42:00.000-07:00

It's amazing how fast the natural foods industry moves to get popular items on the shelf for the masses. There's the soy milk craze, acai craze, and now I'm starting to get the sense of a quinoa craze. It's everywhere! Its even showing up at local restaurants as side dishes, who would have thought? Check out this recent article Link

So, I've been cooking with quinoa for a couple years now. At first it tasted funny, there was no satisfaction from eating it, and I always ate it plain. . . a huge mistake! After lots of experimenting in the kitchen, I now love how versatile the seed is - I eat mine for breakfast with almond milk, coconut flakes and a banana, for lunch in my salad or for dinner with some veggies & protein! The best part is, it only takes about 20 minutes to cook. The second best part is, you can really make quinoa suit your personal tastes.

For savory, I'm posting one of my favorites. . .

Quinoa with Leeks & Asparagus

3 leeks chopped up (about 1 1/2 cups)

1 bunch of asparagus (I pick the skinny stalks)

Pepper

Pinch of Salt

Maybe a tablespoon or two of white wine

2 cups cooked quinoa

Olive oil

Cooking the quinoa

The proportions are simple: 1 cup quinoa to 2 cups water. Place everything into a sauce pan, turn the burner on high and bring the water to a boil. Once boiling, turn down to simmer, cover and let it sit until water is fully absorbed. This may take around 20 minutes... not that long.

The good stuff

Dice leeks into small slices. Be sure to clean them really well before chopping. Wash and dice asparagus. In a large sauce pan, add some olive oil over medium heat and stir in the leaks. Once leeks become transparent, add the asparagus. Add salt & pepper to taste... I even threw in a couple tablespoons of white wine (psst secret ingredient). Let everything marinate. The asparagus will turn a vibrant green and the leeks will start caramelizing. After about 8-10 minutes, add 2 cups of cook quinoa. Toss around to soak up the flavors. You could even let the quinoa crisp up a bit on the bottom of the pan.

This makes about 4 ample servings. I topped mine off with a fried egg and some avocado.

Breakfast for Athletes

2010-02-27T08:00:00.000-08:00

I love pancakes but I don't love the heavy, slouchy, lazy feeling I have after I gorge myself with buttermilk pancakes, french toast or waffles. As a result, I rarely eat such high density, carb overloading options for breakfast, especially during the week days.

This new recipe is anything but unhealthy, yet it also satisfies the pancake cravings. Using coconut flour (you can find this at your local Whole Foods), whipped-up egg whites and a ripe banana, you are able to achieve a "pancake" like breakfast that leaves you feeling satisfied and ready to take on the day. I promise.

Just check out this recipe below...

Banana Pancakes... a lighter version

2 large bananas, smashed

2 eggs

2 egg whites

2 tbsps high quality honey

2 tsps vanilla

1 tsp baking soda

1/4 cup coconut flour (or Almond Meal)

Olive oil or butter for the frying pan

Directions

Combine smashed bananas, eggs, honey, vanilla and baking soda with a whisk or fork. Add the coconut flour and combine well. In a separate bowl, beat the egg whites until soft peaks form. Fold the whipped egg whites into the pancake mixture.

I like to top mine off with some blueberries while they are cooking in the frying pan. You could also add some coconut flakes, strawberries, walnuts, you get the idea.

In a frying pan, heat 1 tbsp butter or olive oil. Lastly, fry up your "pancakes"!

Recipe courtesy of a new Paleo/Gluten/Fitness friendly blog, SweetCheeksHQ.com

Teach Every Child About Food

2010-02-23T07:34:00.000-08:00

For my fellow food bloggers to pass along. Food education is just the beginning of a total transformation of the American Lifestyle. Change starts with you.

Blogging Scones

2010-02-20T08:30:00.000-08:00

So I'm not too sure how long my break from blogging really was, but I hope that this new recipe will help me redeem myself in the food blogger universe.

It has been a fantastic 2010. The year started off with a fabulous trip to Cabo San Lucas... sun, chips, guacamole, beer, chips, guacamole... a working girl could get used to the vacation life. Unfortunately, reality hit with a small cold and piles of work with no end in sight. Fortunately, inspiration arrived in the form of a Culinary Institute of America Breakfasts & Brunches Cookbook which finally provided me with a ham and cheese scone recipe that I plan to stick with all year long.

Although a tad on the sweet side, these ham & cheese scones are perfect for a Sunday brunch. They come out of the oven very moist with tons of flavor from the ham, cheese and scallions. If you aren't a fan of the sweet and savory, you could easily replace the ham & cheese with some fruit of choice - that's why I love this recipe. It's versatile and simple, allowing the chef in the kitchen to take the reins.

Ham & Cheese Scones

The Culinary Institute of America: Breakfasts & Brunches

3 cups all-purpose flour

1/2 cup sugar

2 tbsp baking powder

1/2 tsp salt

1 cup medium-diced ham

1/2 cup medium-diced cheddar cheese

1/2 cup sliced scallions

2 cups heavy cream.

Preparation

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan and reserve the other piece

Scones

Sift the flour, sugar, baking powder and salt together in a mixing bowl. Add the ham, cheese, and scallions and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. Add the cream to the mixture and stir by hand jut until the batter is evenly moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.

Preheat the oven to 350F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into equal pieces and place the individual pieces on the baking sheet about 2 inches apart.

Bake the scones until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature. They are awesome the same day they are made but of course, you may freeze them for up to 4 weeks.

Recovering, then doing it all over again.

2009-12-13T18:35:00.000-08:00

This recipe is all about recovering. Earning back those calories you spent on pumpkin pie, extra gravy, delicious homemade challah stuffing ... ehem the best stuffing ever... and whatever it was that your little heart desired. I almost feel like Thanksgiving sets off a feeding frenzy, one that is influenced by cold weather and the fact that my office is starting to fill up with gifts in the shape of Holiday treats. I pride myself for my usual resistance to free treats in the office, but this time of the year, my self control dwindles. A little bite here, a handful of something there and all of a sudden I am slumped over my desk with very little energy to do anything else but head back to the break room and, well, eat more.

Back to recovery. Ellie Krieger's Curried Butternut Squash Soup from her book "The Food You Crave" is a healthfully sweet dish that will leave you dishing for more. Full of vitamins and minerals, also free of cream, sugar, and grease, it's filling and delicious. The perfect compliment to nursing a Thanksgiving feast hangover, and it will definitely never leave you slumped over your desk at work. I recommend making a big batch, freezing some, and saving some for lunches and dinner. It goes great with some homemade croutons or shaved Parmesan cheese.

Curried Butternut Squash Soup

Ellie Krieger's The Food You Crave

1 tablespoon canola oil

1 large onion, chopped (about 2 cups)

2 cloves garlic, minced (2 teaspoons)

One 2 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth (I used vegetable)

1 tablespoon plus 2 teaspoons curry powder

1/2 teaspoon salt, plus more to taste

2 tablespoons honey

You will need a large soup pot and a blender or hand help immersion blender. Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat and stir in the honey. In two batches, puree until smooth in the blender. Make sure soup is very smooth with no lumps. Taste and season with salt if necessary. Top it off with some homemade croutons, Greek yogurt or Parmesan cheese.

Thanksgiving Side Dishes

2009-11-17T06:39:00.000-08:00

Over the past couple weeks I just haven't been able to get a break from this lingering cold. Starting with a cough three weeks ago, it has now showed up in the form of a sore throat. Double ugh. The worst part is I've had to take time off from work, something I'm not too fond of doing, especially when it's considered a "sick day." I'd much rather have the opportunity to call it a "personal day," a day full of adventure and excitement with shopping or hiking on a weekday. Instead, I'm couch surfing with Oprah and my Antioxidant Green Tea.

So with lots of time on my hands, I've begun to think about Thanksgiving, a wonderful holiday that is just around the corner. Last year my obsession for the holidays was healthy and natural ingredients. Anyone who cooks sans sugar or sans white flour understands the difficulty to get flavors and textures perfected. Something that I stay true to is cooking with the freshest and purest ingredients, for example, relying on the flavor of the sweet potatoes, not the marshmallows. This holiday season, however, is going to be decadent! Starting with a quick cooking class at Lets Get Cooking, the itinerary for this class is quite gourmet. In the mean time, here are some healthier recipes that may work great for your Thanksgiving dinner. . .

Sweet Potatoes with Almond Oil

Rustic Kale & Roasted Walnut Pasta

Cranberry Sauce

Roasted Brussel Sprouts with Dill

Nothing is Impossible: Homemade Croissants

2009-10-29T06:56:00.000-07:00

Croissants are one of my all time favorite pastries to devour. This "devouring" has become an art. First step, to make sure the pastry leaves an apparent footprint of grease in my carry away bag . . . this is the true test of home baked goodness. Next, peel off layer by layer of the flaky dough until you are left with the delicate center, let each piece melt in your mouth. Savor the last couple bites for as long as possible, for nothing is as good as the center of the croissant. But of course, my three steps to devouring a croissant are only truly enjoyed with the homemade variety. Don't ever waste your time on imitations.

In all seriousness, for me, the croissant brings along a sense of intrigue and complexity. I always envisioned a baker slaving away in the kitchen, rolling out layer after layer of dough, with no end in sight, only to achieve perfection. No normal, sane person could ever assemble something so complex and time consuming. But in October 2009, I am so happy to say I proved myself wrong.

With the help of my new trusty Baker's Cookbook (and Jose, the ultimate taste tester), our first attempt at Croissant baking turned out pretty darn delicious.

Happy Croissant Hunting:
The ultimate croissant I've ever tasted comes from Tartine Bakery in San Francisco. A truly delicious experience, one unmatched to any other. This croissant sets the highest standards. If you live in Ventura, check out My Florist. They have consistently proved to be quality bakers of breads and pastries. Renaud's Patisserie in Santa Barbara is a small French cafe with some tasty croissants and quaint, french ambiance.

Festive Rum Pumpkin Cupcakes

2009-10-25T09:48:00.001-07:00

Every weekend I have this little obsession of browsing through the recipes of Bon Appetit, Gourmet, Martha Stewart & Sunset magazines in search for a little inspiration or a recipe that is unique and fun. This Sunday I had a hankering for something Fall, Halloween themed and Sassy. Something that I could easily ship to work to feed my coworkers and something that I could add a personal twist too. There's nothing like the personal twists!

My eyes fell upon the mini Halloween Pumpkin Cupcakes in this month's Bon Appetit (Page 52 to be exact). I noticed they mentioned the cupcakes were "kid-sized" so I decided to add some Rum to the batter as there are no kids in this household! These are now the Working Girl's "bite-sized" Sassy Halloween Pumpkin Cupcakes that will wow any adult crowd.

Mini Pumpkin Cupcakes

Bon Appetit, October 2009

1 cup self rising flour

(1 Cup flour + 1 1/4 teaspoon baking soda + 1/8 teaspoon salt)

2/3 cup packed golden brown sugar

2 teaspoons pumpkin pie spice

(1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nut

meg + 1/8 tsp cloves)

1 large free range egg

1/2 cup canned pumpkin (pure! pumpkin)

1/3 cup vegetable oil (I use Spectrum Canola Oil)

1/3 cup organic Greek yogurt (substitution for sour cream)

1 1/2 tsp vanilla extract

1 tbsp Dark Rum (or to your discretion)

1 tbsp chopped crystallized ginger (optional, but worth it)

1 cup powdered sugar

nonfat milk

1/2 lemon

Preheat your oven to 350 F. Line your mini muffin pan with paper liners (I skipped this step . . . no motivation to drive to the grocery store)

Cupcakes

In a large bowl mix together the dry ingredients: flour, baking

soda, salt, golden brown sugar, pumpkin pie spice. In a medium bowl mix together the wet ingredients: egg, canned pumpkin, vegetable oil, Greek yogurt, rum. Add the wet mixture to the dry and stir to combine. Spoon batter into paper liners (or just the muffin tin).

Bake until an inserted toothpick comes out clean. I baked my cupcakes at 335 F convention bake for 12 minutes, they turned out perfect. The Bon Appetit bake time is 16 minutes.

Frosting

In a bowl combine the powdered sugar, a drop of nonfat milk and just a small squeeze of a lemon. Combine with a fork to the texture you desire. I wanted my frosting thick so didn't add too much liquid. (If you enjoy the cream cheese butter frostings, go right ahead and use the one in Bon Appetit)

Once the cupcakes have cooled, gently spread on the frosting.

The Paleo Diet

2009-10-18T07:58:00.000-07:00

For the past two weeks I have joined a group of Crossfitters in the attempt to eat like a "caveman" for the entire month of October. Supposedly the Paleo Diet is the healthiest diet in the world - removing all dairy, sugar, alcohol, wheat, rice... you get the picture... from your diet. Yes, this has been very very difficult.

I work the typical 8 to 5 with occasional overtime days just because life err work gets busy. A diet like this could seriously damage your routine. I've realized all of my vices were affecting my day to day existence; however, with these changes my life is healthier and my body is happier.

There has definitely been some cheating... drinking my favorite brew of dark coffee in the morning and a glass of wine last Friday night. There have also been some amazing recipes exiting my kitchen. Forced to cook my own food each night, I've surrounded myself with the freshest produce making my creations endless.

Fish in a Pouch (en Papillote)

2 cloves of garlic

1/4 red onion roughly chopped

1/2 bell pepper roughly chopped

1/2 cup chopped dill

juice of 1/2 a lemon

2 small fillets of any white, flaky fish (I used Tilapia)

Preheat oven to 350 F

Cut out a large piece of parchment paper (about 12'' by 12''), this will be the Pouch for the fish, etc. Chop the garlic, onion, bell pepper, dill and anything else you find suitable for flavor. Place the clean fillets of fish on the parchment paper and top with the other ingredients. Squeeze lemon over the top and add a dash of sea salt (no table salt).

Fold & twist up parchment paper creating a pouch. Place in the oven for about 20 minutes.

Cooking en papillote is a different way to steam your food. No oil is needed and your dish always comes out moist and flavorful. I try to add as much intensely flavored ingredients to a white fish en papillote so I won't need to use salt in the end. In fact, you could even top off the steamed fish with this lemony pesto . . .

12 more days to go . . . wish me luck!

Rest in Peace, Gourmet

2009-10-11T09:19:00.001-07:00

The economy has definitely gone bust as one of the nation's oldest culinary magazines is saying goodbye... Gourmet Magazine.

Ahhh . . . The memories of sifting through these monthly subscriptions as a little girl were forefront on my mind after I read the sad decision by Conde Naste. At my office I couldn't help but contemplate, why Gourmet? As a food blogger you are immersed in a community where people absolutely love food . . . cooking, eating, photographing, illustrating, musing, conversing food. But then I'm taken aback and realize could this, the internet, be why Conde Naste would choose Gourmet to walk the plank? In the midst of the quick click, selective reading, and opinionated lifestyles that we live can we no longer enjoy the old school magazines like Gourmet? Are they going out of style? Or is this the next step to something better?

Whatever it is, I vow to hold on tight to my subscription of Bon Appetit. I will dog ear every page I find to be inspiring and post-it every recipe worth trying. I will savor the photography and amuse myself with the content. I will never take it for granted.

**tear

NPR Article here

When Fall gives you Apples...

2009-09-26T08:40:00.000-07:00

Make Apple Pie!

What better way to end an insanely busy week than with a slice of homemade apple pie. As Fall creeps into the background I can't help but feel a sense of coziness, warmth and quietness. The Summer partying is officially over. Now, it's all about family, week night television and enjoying a slower pace of life. That is, once you leave work for the day.

It feels so strange to be back in my hometown as the sense of familiarity of the seasons is laden with childhood memories, sights, smells, and sounds. A little weird yet so comforting. So why apple pie? A classic for really any season, but Fall is when the Engel apple tree has branches covered in fruit. It's pretty amazing to see, as this Gordon variety Apple tree is seasonally consistent with its fruit production. It keeps not just my Dad happy with Apple Crisps, pies, and cobblers but also the birds that frequent it for the overripe apples that have fallen to the ground.

This pie is a combination of several recipes. Never am I one to follow a recipe, so why not multitask and incorporate three? The crust is from Julia Child; we use Crisco & butter.

Classic Apple Pie with Streusel Crumble Topping

for the crust... Baking with Julia
5 1/4 cups all-purpose flour
1 1/2 sticks cold unsalted butter cut in cubes
1 3/4 cups solid vegetable shortening, chilled
1 cup ice water

To make the dough, start with very cold ingredients. Place the dry ingredients in the food processor and pulse to mix. Add the cubed butter and shortening and pulse again until dough looks like cornmeal. Add a little cold water and pulse, continue to do so until the mixture sticks together when pressed between your fingers. Chill the dough!!! wrap the dough in plastic and refrigerate for at least 2 hours... I'd recommend a full day.

for the Oat-Wheat Germ Streusel Topping... The Perfect Pie
5 tablespoons all-purpose flour
a pinch of salt
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup old fashioned rolled oats
1/4 cup toasted wheat germ
5 1/3 tablespoons unsalted butter diced, at room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a large bowl combine everything with your hands. This is the fun part!

apple filling... The New Basics Cookbook
6-8 apples
1/2 stick unsalted butter, melted
1/2 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1 teaspoon grated lemon zest
(or maybe a tad more, this is my fav addition)
1 teaspoon vanilla extract

Egg Wash for Dough
Beat together:
1 egg
tablespoon of water

Preheat oven to 350F

Peel and slice the apples and combine everything in the apple filling list together in a big bowl. The cornstarch will thicken the apple filling while the zest will bring out some juices in the apples.

Roll out the dough on a floured surface. Place into a pie dish. I believe this dough will make two pies, so you can always freeze one of the round discs. Brush the egg wash on to the pie dough and pre-cook the dough for about 8 minutes, or until dough is set.

Let cool. Next add the apple filling. Cover the apples with the Streusel Crumble.

Bake for about 1 1/4 hours, or until the filling is bubbling and the crust edges are golden brown.

phew... that was a lot of direction! Last but not least, Dig In!

Ayurvedic Cooking for the Fiery Working Girl

2009-09-17T06:57:00.000-07:00

A couple weeks ago I attended an Ayurvedic cooking class at the Lavender Inn of Ojai. It was fascinating to learn that I am composed of not one, but two Doshas that could be affecting the way I live my life (take the test for yourself here Dosha Quiz)... The three Doshas are Vatha, Pitta and Kapha. Your strongest humor is determined by your body physique and personality. The Doshas are comprised of the five universal elements: space, air, earth, fire, water.

Because I am composed of a strong Pitta (mostly fire with some water) I have a quick temper and a fiery disposition. Watch out! According to Ayurvedics, my state of mind and body are thrown off balance by spicy food, caffeine, heavy foods, stress... you get the picture. In order to stay balanced, and this has actually proved to be true, I must consume cooling, calming foods. All in all, it's quite fascinating and may ring true for some people, and to others, well, it may sound ridiculous.

Whether you are a fellow Pitta or not, this mango lassi is a great way to cool off on a hot September weekend. Made with vanilla yogurt, frozen mango, mint and a touch of Indian spices, I find this drink to be a healthy treat at any time of the day.

An easy find is the Trader Joe's organic vanilla yogurt. Mango adds a sass to the drink while the cardamom and mint give the lassi depth and intrigue. If you choose to use plain yogurt, I'd recommend sweetening it with some Agave Nectar or honey. Make this mango lassi for an amazingly healthy indulgence. It is my temporary relief from a stressful day at work or a desire for something sweet.

Sweet Mango Lassi
1 1/4 cup organic vanilla yogurt

1/4 cup mango (frozen mango works great)

pinch of mint

dash of ground cardamon

1 tablespoon agave nectar

tool: blender

Blend all of these ingredients together on high until mango is pulsified. There should be no lumps of mango in the lassi. Next, taste test for perfection! If you like your drinks sweet, add some agave nectar for a more subtle sweet. I'm not a fan of white sugar. If you want a little kick, add some more cardamom.

Pour into individual glasses and top off with a dash of more cardamom, mint or agave nectar.

Psst... there are also salty lassis that are more traditional to Indian culture. Both sweet and salty lassis are used as digestives before meals.

10 Things Cooking Taught Me About Life

2009-09-13T08:31:00.000-07:00

I came across a great article on CNN from Real Simple's Kim O'Donnel. Coming from a small kitchen in San Francisco, a lot of her points really hit home. Love for cooking arises from all different elements. It's about sharing and making the most with what you have.

"10 things cooking taught me about life"

Link to the article

1. Small gestures can make a big difference

2. Cheap thrills are closer than you think

3. Control is overrated

4. Sing if you must, but quit thinking so much

5. There are always second chances

6. Substance beats style every time

7. We all have what it takes to create something

8. Communicate anyway you can

9. Your instinct may not be the best, but it's yours

10. Less really is more

Here's a shot of my family's all time fave, Lemon Blueberry Bundt Cake ...

From the Garden

2009-08-30T16:51:00.000-07:00

I started this blog in San Francisco, a city that showcases some of the freshest produce around. San Franciscans love their organic lifestyles; however, it comes with a price. I remember dropping $40 buckaroos at the farmer's market. Although worth it, life was tough when it came to paying rent, if you know what I mean. So it's not too often that I'm able to blog about fresh fruits and vegetables from my backyard. Since moving to Ventura not only have I been savoring the lower sales tax but I've also been giddy about the amazing fruits and veggies growing in my backyard. The image below is a snapshot of this summer's, late harvest: organic heirloom tomatoes, Roma tomatoes, green zebra tomatoes, cucumbers, funky squash, lemons and bell peppers. Aren't the colors amazing?

It has been so fun to cook with all of these veggies. We've made pasta sauce, stir fries, capreses, pizza, the list goes on! I hope to get some of these posts up soon, till then, enjoy the pic :)

26th

2009-08-18T07:54:00.001-07:00

Just recently I celebrated my golden birthday - it was a weekend full of great friends, family and delicious food. The best part was I was home and had the kitchen all to myself to bake me a cake. Not just any cake, but a decadent chocolate cake with fresh strawberries in the middle. Having a birthday in the middle of summer pays off! All the good stuff is in season.

see pic....

"Outstanding" Fresh Berry Tart

2009-08-08T14:08:00.000-07:00

In my opinion, fruit tarts always look better than they taste. The gooey, gelatinous glaze that holds the fruit together, um, no thanks! I've never had a fruit tart that left me fully satisfied, until I made my own. This "Outstanding" tart defies all others with it's flaky crust, fresh berries, and amazing lemon curd... a fresh berry tart doesn't get better than this.

For those who aren't familiar with the organization Outstanding in the Field, it is a project that brings together local farmers, chefs and foodies of all sorts for amazing dinners and conversation. They ultimately aide in rebuilding relationships between the consumer and farmer - the epitome of the sustainable and slow food movements. What an awesome cause! Unfortunately I missed my chance to attend the McGrath Farm Dinner in Camarillo, featuring wines from Old Creek Winery and creations by Chef Tim Kilcoyne from The Sidecar Restaurant - one of my fav's. I heard it was amaaaaazing! Hopefully they'll be swinging through Ventura County again next year. In the meantime, I'll keep enjoying their cookbook.

Mixed Berry Tart with Meyer Lemon Pastry Cream
from Outstanding in the Field Cookbook

1 Meyer lemon
1/2 cup plus 1 tablespoon sugar
2 tablespoons white flour
1/8 teaspoon salt
1 large egg yolk
1 1/2 cups whole milk
1 1/2 pints mixed fresh berries
Tart Shell

Tart Shell
1 1/3 cups white flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons (1 stick) butter, cut into pieces and chilled
2 large egg yolks
3 tablespoons ice water

Tools:
Tart pan
Food processor

For the Curd: Zest the lemon and chop it finely. Squeeze about 1 tablespoon of the juice from the lemon and set it aside along with the zest.

Whisking is key here! In a medium bowl, whisk together the 1/2 cup sugar, flour and salt. Whisk in the egg and egg yolk until a smooth batter forms. In a heavy bottom saucepan bring the milk to a boil. While whisking the egg batter constantly, temper it by pouring a little bit of the hot milk into the egg batter. Whisking briskly, pour the entire egg batter into the milk. Whisk in lemon zest. Keep the saucepan over medium heat, whisk constantly, scraping the bottom and sides of the pan. The mixture should quickly thicken. Remove from the heat and pour the pastry cream into a bowl. Press a piece of plastic wrap flush to the surface to prevent a skin from forming. This is key! Refrigerate until cold, or overnight.

In a small bowl, mix your fresh berries with the lemon juice and remaining 1 tablespoon of sugar. This will help the flavors marinade together, macerating the berries.

Tart shell: Using your food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse into mixture forms coarse bread crumbs. Add 1 of the yolks and 1 tablespoon of water and pulse until the dough just comes together, adding the remaining water 1 tablespoon at a time only if necessary. Press the dough into a disk, wrap tightly in plastic, and refrigerate at least for an hour. I personally believe overnight is the best way to go!

Once you remove the dough from the fridge, let it sit for about 10 minutes. On a lightly floured surface roll the tart dough to 1/8 inch thick. Fit into your favorite tart pan with a removable bottom and refrigerate again for 30 minutes.

Heat the oven to 425 F.

Line the pan with parchment paper and pour in pie weights, bake for 20 minutes. Remove the parchment and weights, prick the bottom and sides with a fork. Bake for an additional 5 to 7 minutes until tart shell is a golden brown.

Meanwhile, mix the remaining egg yolk with a pinch of salt. Brush the surface of the tart crust with the egg yolk mixture and bake for 1 to 2 minutes until the yolk is set. Remove tart shell from oven and let it completely cool.

Assembly: Spoon the chilled pastry cream into the shell and smooth the top. Pour the berries and their juices on top and serve as soon as you can.

Recession Canned Bean Salad

2009-08-01T13:01:00.000-07:00

Ahhh bean salad, how I despise you... that is until I throw in some dill and pan roasted carrots.

One of my best friends lives her life gluten and dairy free. So after I told her I'd cook for the "Concert Under the Stars" picnic I became a tad stumped on what to make. My main dish was paprika, mint yogurt marinated chicken kabobs. For the side, I needed something with a punch of flavor that would be OK cold. After carousing the food blog network, I came across this salad on 101 Cookbooks. A little hesitant and with not much time on my hands, I gave in to the canned beans. Cringing as I winded the can opener along the rim of my lovely canned white beans, then my even more lovely black beans, my heart almost didn't let me do it.

Nothing against bean salads, but I really don't find them appealing. So I certainly surprised myself with this one! The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans, to my surprise. This is a great dish for any picnic and will work great for work lunches.

Roasted Carrot & Dill Duo Bean Salad
adapted from 101 Cookbooks
3 cups chopped carrots
1 clove of garlic
1 can of white beans
1 can of black beans
1/4 cup chopped dill
salt & pepper to taste

for the vinaigrette
1/4 cup good olive oil
juice of half a lemon
2 shallots diced
salt & pepper to taste

Over medium heat, in a large fry pan, heat up some cooking oil ( I prefer Spectrum Canola Oil). Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!

In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad.

I have to admit that I was quite impressed with this bean salad. Consider it my ammo for the next pot luck picnic!

Heaven in a Sheet Cake

2009-07-24T08:46:00.000-07:00

My Co-Worker couldn't have put it better, "It's like heaven." My mom's Coca Cola Cake is something out of this world. A chocolatey, ooey gooey morsel from heaven. It's about time I share the recipe!

Speaking of sharing, a couple days ago, I thought it'd be fitting that I introduce this heavenly sheet cake to my new co-workers. What better way to put a smile on people's faces? Or test their will power ;-)

Below is the secret recipe that is not so secret anymore... I bet you can't have just one slice!

Mom's Coca Cola Cake

2 cups flour
2 cups granulated sugar
3 tablespoons unsweetened cocoa
2 sticks unsalted butter
1 cup Coca Cola
1/2 cup Buttermilk
2 teaspoons baking powder
2 beaten eggs
1 teaspoon salt
1 1/2 cups Miniature Marshmallows
1 teaspoon Vanilla

For the Frosting
1 stick unsalted butter
6 tablespoons Coca Cola
3 tablespoons unsweetened cocoa
1 box powdered sugar
1 teaspoon vanilla
Slivered Almonds (Optional)

Preheat oven to 350 F

In a bowl, combine the flour, sugar, baking powder & salt. Over medium heat, in a saucepan melt the butter with the Coca Cola and cocoa until mixture begins to boil. Pour over the flour mixture. In another bowl, beat the eggs, buttermilk and vanilla. Pour this egg mixture into the flour/chocolate mixture. Add the marshmallows and stir. The marshmallows will float to the top.

Pour and spread evenly over a sheet cake pan. Bake for about 20 minutes. Or until a toothpick test comes out clean.

In the meantime, in a saucepan over medium heat, combine the 1 stick of butter, Coca Cola and cocoa. Once melted, remove from heat and stir in the powdered sugar and vanilla. Immediately pour frosting over cake once cake is removed from the oven. Sprinkle some slivered almonds over the top and voila! Serve once cooled... even better the next day!

Namaste, Mary's Secret Garden

2009-07-15T20:10:00.000-07:00

Eating raw, unrefined food is a way of life I try to embrace as much as possible. As an ex collegiate athlete, I look for foods that nourish my soul and give me a natural boost to take on the day. Although I love to eat out and indulge, it’s nice to have accessible indulgences that taste just as good as they are for your body.

Mary’s Secret Garden is Ventura’s local Vegan restaurant offering the community some of the freshest and tastiest vegan dishes. Mary is positively passionate about her food, paying attention to every detail in presentation and quality of ingredients she puts in each dish.

Now I’m definitely not a vegan, but I most definitely enjoy my fresh fruits and veggies. That’s why Mary’s is my go to place for that perfect salad, vegan entree and some of the best smoothies in town… I’m nuts about their smoothies. Packed with raw, organic and tropical nutrients, they taste amazing! "Pure energy food" all of her smoothies contain no soy or processed ingredients and are 100% raw. Our society is so accustomed to the typical Jamba that we forget natural can taste good.

One of my all time fav's is their Pistachio Mint Smoothie. Yes, I said Pistachio and Mint! However, the Purple Sky has a lot more to offer… Its ingredients may surprise any smoothie aficionado. Check it out! And if you are inspired, give it a shot!

Purple Sky Smoothie

1/4 cup or small handful of fresh or frozen blueberries
1 whole banana
1 heaping teaspoon of Hemp seeds
1 small handful of Mint leaves
1 large scoop of ice cubes
1/4 to 1/2 cup Raw Almond mylk*
2 tablespoons Raw Agave Nectar

Combine all in a very powerful blender (Vita Mix is definitely worth the investment). Serve right away and enjoy!

*For the Raw Almond Mylk
1 cup sprouted almonds
8 dates w/o pits
4 cups high quality Water

Blend all ingredients until warm to touch, about 1 minute. Strain. Raw Almond mylk will keep in the fridge for up to 4 days.

Food plays so many roles and fills so many needs in our society. A restaurant, like Mary’s Secret Garden, that cares about their food and service beyond its revenue makes better offerings to the individual and to the community, and that’s something I strongly advocate.

Mary's Secret Garden
100 S. Fir Street
Ventura, CA
Website

Easy Crumble

2009-07-12T10:12:00.000-07:00

As a kid I was never too fond of baked fruits, but I've come around. Now I enjoy homemade pies, tarts, galettes and, today, a crumble! But it really isn't just the baked fruit I enjoy, its the ease of preparation for baked fruits... As long as the fruits are ripe and in season and you use quality flour and sugars, your baked cobbler, galette or crumble will turn out delicious. Served in a bowl with ice cream or homemade whipped cream, it will be a hit with everyone!

Tonight is our first dinner party in ages and the new kitchen is in full force! For dessert we made a no fuss crumble from the Barefoot Contessa At Home cookbook. Ina never ceases to amaze me! I love her recipes as they are so simple yet so delicious. A recipe for any cook, this Peach & Blueberry Crumble is easy to assemble and doesn't require a grandiose presentation. You simply plop the mixture into a ramekin and bake... let the oven do the work for you.

Peach & Blueberry Crumble
from Barefoot Contessa At Home

For the fruit
2 pounds firm, ripe peaches (6-8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour
1 cup fresh blueberries (1 pint)

For the Crumble
1 cup all purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 pound (1 stick) cold unsalted butter, diced

First preheat your oven to 350 degrees

Immerse peaches in boiling water for 30 seconds to a minute, just until their skins peel off easily. Place them immediately in a bowl of cold water. Peel the peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to marinate for about 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitter with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

I made mine earlier in the day and stored them unbaked until dinner time.

Going Local

2009-07-07T20:49:00.000-07:00

Change is always a good thing; unfortunately I feel as though I’ve been changing something every year. Ehem, locationally speaking.

However, with each new City I’ve gained a sense of curiosity and discovery, making each City my own. These new traits have inspired me to discover Ventura, the small, quiet town I grew up in. This was a City that never wavered to change, that is, until I moved away.

One place in particular is Main Street. Downtown housed only a highly flammable costume shop (how could anyone forget Bonnies), which did in fact almost burn down. Now, Downtown Main Street stretches a couple blocks showcasing clothing boutiques, wine bars, restaurants and spas! Que paso!? Gotta love progress.

Some of my new favorite places are Mary’s Secret Garden, Paradise Pantry, Brook’s Restaurant & Sidecar Restaurant.

I hope to use this blog as a place of reference for anyone interested in visiting Ventura. Reviews are so fun to write!

Stainless Steal Inspiration

2009-06-28T08:12:00.000-07:00

Ahhhh. Inspiration in its finest form … a new kitchen! What better moment in my life to move back to Ventura than the year my “roommates” decide to renovate their kitchen: a Viking refrigerator, a Dacor stove, a wine cooling unit and a peaceful outlook on the garden. My only problem is what do I make first?

Stone fruits come to mind as our plum tree’s branches tickle the ground due to their weight from the plump, purple plums. The apricot tree, one I didn’t always appreciate, stands majestically next to the tomato garden, its ripening fruits slowly turning to a vibrant orange… I think I’m in heaven! Summer is almost here and we are baking a rustic Galette!

Rustic Apricot-Raspberry Galette with Walnuts
adapted from Martha Stewart's Baking

Cornmeal Pate Brisee
2 cups whole grain pastry flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 - 1/2 cup ice water

Place the pastry flour, cornmeal, salt and sugar in the bowl of a food processor and pulse several times to combine. Add the butter chunks, and process until the mixture resembles a coarse meal. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together. According to Martha, do not process for more than 30 seconds.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate from at least an hour to up to a full day. (whoops, I had mine in the fridge for 30 minutes and it turned out fine!)

The Galette
Whole Wheat pastry flour for dusting
1/2 recipe of Cornmeal Pate Brisee
1 cup walnuts + 1 tablespoon sugar
12 fresh apricots, pitted and sliced into sixths
1 cup raspberries
1/2 cup granulated sugar
juice of 1/2 lemon (about 1 tablespoons)
2 tablespoons cornstarch
1 pinch of salt
1 large egg, lightly beaten
sanding sugar for sprinkling

Roll out dough on a floured surface into a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees F.

In a food processor, pulse the walnuts and sugar until a coarse meal. Set aside.

In a large bowl, gently toss together apricots, raspberries, sugar, lemon juice, cornstarch and salt. Sprinkle about 1/2 cup of walnut meal on dough. Next, Arrange fruit mixture on top of dough, leaving a 2 inch border all the way around. Fold border over the fruit mixture, press gently to adhere the folds.

Brush edges of dough with egg and sprinkle with sanding sugar and walnut meal. Bake until crust is golden brown or, the best indicator, when the juices in the galette are bubbling. It should take about an hour. Transfer the baking sheet to a wire rack to cool the galette. Best served warm with a scoop of vanilla ice cream!

Psst... This dessert is perfect for the non-perfectionist in all of us!

Dishwasher doesn't work...

2009-06-22T19:52:00.000-07:00

But we're almost there!

Phew, almost done!

2009-06-11T21:26:00.000-07:00

...Patience is a virtue, for every cook!

From the Recipe Files...

2009-05-17T11:31:00.001-07:00

Cooking is on hold for a couple more weeks for obvious reasons (see pic below). But what better time to share some of my favorite recipes from the Engel household. Blueberries are just starting to make their way to the farmer's market which brings to mind one of my all time fav Blueberry Bundt Cakes. This will be the first Bundt cake added to my blog!

Bundt cakes are great because they can be considered a dessert in the evening or coffee cake in the morning. Dessert any time of the day? Sounds like my kind of cake! If you don't have a bundt cake pan don't fret as this cake can easily be made in a basic cake pan - and you can still eat it in the morning... But I can't promise it will taste as good. Bundt cakes always have a certain density that make them more filling and satisfying than a typical cake. They are a perfect match with your morning coffee or tea. Topped with a light glaze (as you all know I'm not a big fan of thick frostings), you can't go wrong with this recipe!

Lemon - Blueberry Bundt Cake
adapted from Cooking Light

2 tablespoons sugar
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 butter softened
1 tablespoon grated lemon grind
4 large eggs
1/2 teaspoon vanilla extract
1 (16 ounce) container reduced fat sour cream
2 cups fresh blueberries

For the glaze...
1 cup powdered sugar
3 tablespoons fresh lemon juice
hint of vanilla

Preheat oven to 350 degrees F.

Lightly grease your bundt pan and dust with the two tablespoons of granulated sugar. This adds a nice crunchy, sweetness to the outside of your cake.

In one bowl combine dry ingredients and mix well. In a mixer combine the 1 3/4 cups of sugar, butter and lemon rind. Once well blended, add the eggs slowly one at a time. Next, beat in the vanilla and sour cream. Mixture should appear light and fluffy. At medium speed, slowly add the dry ingredients to the wet. In another bowl, toss the blueberries in 2 tablespoons flour until coated. Fold into the batter. Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 15 minutes then flip over onto a wire rack to cool some more.

The glaze is super simple. In a bowl combine the lemon juice, powdered sugar and a drop of vanilla. Drizzle over the bundt cake.

This cake is great the next morning with coffee... unfortunately, it doesn't always make it to the next day at my parent's house!

Here's a picture of my mom and me in Sonoma... the trip I've referenced a couple of times in previous blogs. Gotta love Spring flowers!

Cooking with Quinoa

2009-05-12T20:15:00.000-07:00

Personal trainer, check. Mental commitment to getting into shape, check. Healthy diet, Quinoa! Summer is just around the corner and I've come to realize this new Southern California tan will look a lot better once I get myself in tip top shape. Hell no, I'm not going on a diet, just cleaning up my act. This next recipe comes from a cooking class I took about a year ago in Ojai, CA at the Lavender Inn. The woman who ran the class was such a wonderful resource for all things food - nutritionally speaking.

Quinoa is an amazing grain that you should incorporate into your diet no matter what. Two things that I love about Quinoa: it cooks in less than 20 minutes and it is so easy to prepare. One thing that I don't recommend for quinoa is eating it plain. Instead, incorporate this awesomely complex carb with vegetables and protein.

Summer Picnic Quinoa Salad

Recipe from Suzanne Landry

1 cup Quinoa
2 cups water
1/2 cup chopped red onion
1/3 cup diced carrots
1/3 cup green peas (fresh or defrosted)
1/3 cup cucumber, peeled & diced
1/4 cup fresh dill
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Optional: 1/2 cup precooked chickpeas

Cook the quinoa in the water on high temp. Once the water starts to boil turn the temperature to low and simmer. Should take about 15 minutes, or until the grain is translucent. Remove from heat and let sit for 10 minutes. Fluff with a fork.

In a large pot of boiling water blanch the carrots for 30 seconds, strain and drain in cold water to stop the cooking. Add the chopped vegetables and chickpeas to the cooked quinoa and toss together. Lastly, toss in the fresh herbs, vinegar and olive oil.

This dish is great served immediately or the next day!

Psst... Quinoa is a great carb choice if you live your life gluten free!

Comfort Food from the Garden

2009-04-22T20:13:00.000-07:00

I've had the unfortunate luck of getting sick my second week at the new job. Not just any cold, but one that seems to linger around - changing up the symptoms whenever it wants. Not to mention, my iphone is broken. Ya, I know, what's next? At least we've been blessed with the bounty and beauty of Spring (corny?). Spring peas, asparagus and oranges will give me the vitamins I need to beat this beast of a cold.

In the meantime, I'll let my mom take care of me. Thus, I can't take credit for this next recipe. It came from the Engel kitchen; some comfort food in the form of risotto. Using your freshest Spring veggies, you can make a knock-out risotto in no time at all. It's healthy, satisfying and goes down well with a glass of Sauvignon Blanc (if you aren't under the weather, then again...).

Garden Risotto
adapted from Elie Kruger The Food You Crave
1/2 pound asparagus
6 cups low sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
1 fennel bulb, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 ounces baby spinach leaves (about 3 cups lightly packed)
1 cup frozen peas
1/4 cup Parmesan cheese

Microwave the asparagus in a tightly covered microwave-safe bowl with 1 teaspoon water for 90 seconds and cut into 3/4 inch pieces. Set aside.

In a medium sauce pan, bring the chicken broth to a simmer. In a large heavy saucepan, heat the oil on medium-low heat and cook the onion and fennel until softened and translucent. Add the rice and cook, stirring constantly for about 1 minute. Next add the wine and let simmer, still stirring, until wine is absorbed. Using a ladle, add 3/4 cup of the hot broth, salt and pepper and simmer, still stirring! Stir until broth is dissolved and repeat with the 3/4 cup broth until the rice is almost tender and creamy. This should take about 15 minutes.

Here comes the garden! Stir in the peas and spinach and cook until the spinach is wilted. Add the asparagus last and cook until everything is hot and well combined. Take off the burner and stir in the Parmesan cheese.

Enjoy!

Starting Fresh with Minted Peas

2009-04-15T21:26:00.000-07:00

Last week I started my new job. Wow! What a whirlwind it has been, but definitely a fun one. Although I am going to miss Northern California, Southern California is where my heart is... Sun, waves, palm trees and that lovely sense of familiarity wherever I go. My ego has been bruised a bit as I've joined my parents in their humble abode. But I have a new pep in my step and a smile on my face that feel so refreshing.

With my fresh new perspective, it was only necessary that my next dish include mint... a fun herb that's super versatile and has a sweet aroma and flavor. Mint tossed in with some fat, sweet and succulent sugar snap peas makes the perfect spring combination... dressed up with some butter, of course. Peas with mint is a pretty classic side dish. I was given this recipe at one of the cooking classes I participated in at Ramekin's Bed & Breakfast in Sonoma.

Minted Sugar Snap Peas

adapted from Therese Nugent 2009

1 pound fresh sugar snap peas, trimmed and strings removed

3 tablespoons unsalted butter

1 tablespoon fresh mint, minced

zest of 1 lemon

salt to taste

Bring a saute pan filled with water to a boil. Blanche the peas until crisp-tender and bright green (approximately 3 minutes). Remove from the water and set aside. Melt the butter in a saute pan and add the peas. Stir in the mint and lemon zest. Saute the peas until heated through (approximately 2 to 3 minutes). Season with salt to taste. Serve immediately.

What better way to celebrate spring than with refreshing mint, sweet sugar snap peas, and a zest of lemon! ... Maybe mint mojitos?

Psst... I used spearmint from the garden, the most accessible variety.

Old Fashioned Cake that Never Goes out of Style

2009-04-05T08:37:00.000-07:00

You know something is good when you just can't stop talking about it; to the point where people start wondering if you're crazy or the cake really is that awesome. My mom and I visited Ramekins Bed & Breakfast and Cooking School in Sonoma last weekend. We participated in 3 classes: Splendor of Spring, Gnocchi & Ravioli Making and Thai Food. Although I felt like I had eaten for 3 that weekend, the scenery in Sonoma was amazing and the cooking classes were definitely worth those 5 extra pounds I'd be taking back to San Francisco with me.

The Splendor of Spring Class was my favorite. It elegantly incorporated Spring flavors into pretty basic recipes. One of the recipes was this amazing Old Fashioned Rhubarb Cake. Like a lot of the recipes I blog about, this cake can take on many personalities - from the fruit you mix into it to the sauce you top it off with. Although it calls for Rhubarb, we used strawberries. There was also the discussion of using peaches come peach season. But, really, the possibilities are endless. Once you perfect the basic dough, you are golden.

Old Fashioned Cake with Minted Strawberry Sauce

adapted from Therese Nugent's Recipe, March 2009

Sauce Ingredients

1 16 ounce basket fresh strawberries, hulled and sliced

1/2 cup sugar

1 teaspoon freshly squeezed lemon juice

1 tablespoon fresh mint, minced

Cake Ingredients

1/2 cup spectrum shortening at room temperature

1 egg at room temperature

1 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3 cups fresh fruit of choice (Rhubarb or Strawberries), chopped

For the crackle topping

1 1/2 teaspoons ground cinnamon

1/2 cup granulated sugar

For the sauce: In a heavy saucepan over medium-high heat, combine the strawberries, sugar and lemon juice and cook until the sugar is dissolved. Bring the mixture to a boil. Reduce the heat and simmer for 3 minutes. Transfer the sauce to a bowl and stir in the mint. Cover and chill until cold, best if chilled over night.

For the Cake: Preheat oven to 350 degrees. Lightly grease a 9x13'' baking dish with shortening and set aside. In a large mixing bowl, combine shortening, egg, buttermilk, vanilla extract and the 1 1/2 cups granulated sugar. Mix together well. Add the flour, baking soda and salt and mix well. Fold in the fruit and spread the batter in a baking dish. In a small bowl, whisk together the cinnamon and 1/2 cup sugar. Sprinkle the topping over the batter (you may not use it all). Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Serve slices of cake with a heaping scoop of the mint strawberry sauce. You will never forget it!

Psst... the best way to hull strawberries while preserving the most fruit, is with a tomato shark

Fond Memories in a Monster Cookie

2009-03-25T08:00:00.000-07:00

Just recently, I had been exchanging Facebook messages with a good friend from high school. She had just discovered my blog and mentioned I should post my mom's M&M cookie recipe. I was so excited she remembered these cookies, as I had totally forgotten! Always emerging at soccer practice in a large ziploc bag, these babies did not last long. Back in the day of daily soccer practice and cringe inducing homework, this was one of my mom's classic, feel-good desserts. I hope to get a few more up here soon!

Although I don't have the original recipe, I do have Ina Garten's Chocolate Chip Cookie recipe. This is an excellent recipe for a good cookie dough that you can easily "make your own." As a cook with no professional training, these are the recipes that I look for and learn to love: the ones that survive any alteration or addition and always taste yummy. Ina calls for chocolate chips and walnuts, but I went for the monster effect - M&M's.

Mom's M&M Monster Cookies
adapted from Barefoot Contessa's Recipe
1/2 lb unsweetened butter (at room temperature)
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs (at room temperature)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups M&M candies

Preheat oven to 350 degrees Fahrenheit

In a mixer combine the butter and sugar, beat well. Slowly add the vanilla extract and each egg one at a time so that ingredients are well incorporated. In a separate bowl whisk together the flour, baking soda and salt. In two waves, slowly add the dry ingredients to the wet. Once everything is combined, pour the M&Ms into the dough and quickly mix together. Don't over mix!

On a parchment lined cookie sheet, drop heaping spoonfulls of dough an inch and a half apart. Bake for 12-15 minutes. My oven is a little hot, so I cooked mine for 12 minutes. Should yield about 2 dozen.

Sunday Scramble

2009-03-22T10:51:00.000-07:00

I have to tell the truth, things have been a bit chaotic over here. February was beyond demanding on the work end, causing my mind to lose focus on the little things that keep me together. For example: a clean apartment, laundry, working out, keeping in touch with friends. All of the above had been unconsciously pushed to the side as I tried to keep my head above water at work. Then, March rolled around and the work stopped. I was left with dirty dishes, laundry spilling out of the closet, an empty fridge and an unrelenting desire to go out and PARTY! Now that it's Sunday, it's time I get my act together. This always begins with the gym; what better way to get focused and determined.

For anyone who sees Sunday as the day to get organized and focused, a healthy egg scramble is just the fuel you need. Eggs are packed with vitamins and protein, and chard is full of vitamin C and flavonoids. A little prosciutto and onion for the taste buds, and you are set to take on the day!

Chard & Prosciutto Sunday Scramble
2 egg whites
1 egg
1 cup chopped chard
1/4 cup torn prosciutto bits
1/4 white onion diced
salt & pepper to taste
1 tablespoon water

Separate the eggs from the whites in a bowl. Add the egg to the egg whites plus 1 tablespoon of water. Whisk well.

In a saute pan, add cooking oil and diced onion. Saute on medium heat for about 2 minutes, then add torn up prosciutto bits. Let the flavors marinate for about 5 minutes, then add the chard and continue to saute until chard appears wilted. Quickly pour in the egg mixture. Using a wooden spoon scramble ingredients together until egg is fully cooked. Salt & pepper to taste. I would wait to add the salt as the prosciutto adds saltiness that may be just enough for your taste buds.

This is a quick and satisfying meal for one on the run! Enjoy!

Ready for Spring... Soup that is

2009-03-01T09:52:00.001-08:00

Seasons are what I love most about San Francisco. Originally from the land of palm trees, aka Southern California, it's not too often that I get to pull out my pea coat and mittens for a cold, blustery, winter day (sans snow, thank god). I also no longer take for granted those perfect 75 degrees and sunshine days.

Speaking of seasons, this morning is the first day of March. Spring is on its way, and I'm ready to take on a new adventure - seasonal soup. I pulled out a cookbook from one of my dear friends Breanne, called Soup for All Seasons. The recipe titled "Spinach, Parsley & Honey", (really, honey) had all the qualities I was looking for - vegetarian, satisfying, a bit of sweetness and authenticity. This is sure to keep me satisfied through the first couple rainy spring days of March.

Vegetable Herb & Honey Soup
adapted from Soup for All Seasons
2-3 tablespoons olive oil
1 large carrot, finely chopped or grated
2-3 sticks of celery, chopped
1 small onion, finely diced
1 quart vegetable stock
1/2 cup water
5 ounces baby spinach
1 tablespoon parsley, chopped
3 green onions, chopped
4 basil leaves
1 1/2 teaspoons honey
6 ounces canned tomato paste
1 drop Worcestershire sauce
Salt & freshly ground black pepper

In a large soup pan sautee the carrot, onion and celery in the olive oil over medium heat for about 5 minutes. The onions should become somewhat translucent while the carrots and celery will become more vibrant in color. Pour in the vegetable stock and bring to a boil. Let simmer for around 8 minutes. Next, add the spinach, herbs, honey and tomato paste. Stir quickly to combine all the flavors then simmer rapidly for 5 minutes. Now this is the hard part: Pour the mixture into a blender and puree everything together, leaving some texture. I used a measuring cup and blended the soup cup by cup, leaving some chunks of carrot, onion and spinach. This is difficult as the soup will be hot and has the potential of splattering everywhere! Return the soup to the soup pan and add the drop of Worcestershire sauce, salt and pepper to taste. Re-heat gently for 2-3 minutes and serve.

I topped mine off with a quick homemade basil pesto (basil, olive oil & salt) and some homemade croutons.

For the croutons, I simply sliced up my favorite whole wheat bread into cubes, tossed them in olive oil and salt and baked under 400 degrees fahrenheit for about 10-12 minutes.

Tired of the same ol' Turkey Burger?

2009-02-23T20:22:00.000-08:00

Well so am I! This past week was a doozey. Work was starting to become more than a drag and my weeknight meals were definitely following suit... an attitude change was far too necessary! In resistance to the patterns that had been developing over these past couple of weeks, inspiration finally emerged in a delicious, homemade, salsa verde turkey burger. Phew! The corporate world has yet to suck the creativity out of me!

This recipe was a surprise, as I had no clue what the results would be like. I had a feeling the salsa would add a zang and the brown rice flour some nice texture. But I had no idea if it'd be the right zang nor the right texture. After the first bite, I was pleasantly surprised and knew this just had to be my next post. The combination worked perfectly. So, for inspiration to all those who think they can't cook or have no time to cook, first go to Trader Joe's then make these turkey burgers! Easy, healthy and delicious... Enjoy!

Salsa Verde Turkey Burgers
3/4 pounds all white, ground turkey meat
3 tablespoons Trader Joe's Salsa Verde (or any salsa you have on hand)
1/4 cup brown rice flour
salt to taste
Burger condiments
Buns of your liking (I'd use Poppy seed Kaiser rolls)

Combine all ingredients together in a bowl. Warm some canola oil in a fry pan over medium heat. While oil is heating, form turkey burger patties with your hands then place on the hot fry pan (I live in San Francisco and have no grill nor a patio, so the fry pan is the best option, however, a BBQ will work great!). Grill/Fry on your pan until done to your liking. Dress'em up or eat them like Atkin would... you are sure to love Trader Joe afterwards!

Psst ... I made these somewhat on a whim so you may have to alter measurements to your liking. I'm sure to redo this recipe again sometime and promise to take better notes and a better picture.

Easy & Healthy Crab Salad

2009-02-17T20:18:00.000-08:00

I stumbled upon this easy crab salad while flipping through Ellie Krieger's cookbook The Food You Crave. If you don't already own this book I suggest you snag one for your cookbook collection. It's full of awesome recipes that are lighter and healthier, yet oh so yummy.

This crab salad is super easy. All you need are fresh ingredients and a fresh approach to presenting the dish. What I love most about this salad is that it is versatile. Ellie serves the salad in baked filo dough cups, however, you could easily serve it in a corn tortilla for crab tacos or wrap it in rice paper for a fun take on spring rolls. I decided to serve mine "spa" style with a lovely leaf of lettuce. I know, I know, this is not really a satiating meal, but after the weekend I was craving a light lunch (I also didn't have the filo dough on hand)... Next time around I'm going to give the crab spring rolls a shot.

Be sure to pick through the crab for any shells or cartilage as this is not a pleasant surprise when chewing. I put together the salad the night before in order to marinade the ingredients. Lastly, the radicchio is my own special ingredient (which, surprisingly I did have on hand, go figure). It adds a bit of a bite and a fun burst of red color.

For the Salad
1/2 pound lump crab meat, picked over for shells and cartilage
1 stalk celery, finely diced (1/4 cup)
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped cilantro
1/4 cup coarsely chopped radicchio

For the Dressing
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil

In a medium sized bowl, gently toss together the crab with the celery, mango, scallions, cilantro and radicchio. For the dressing, in a small bowl whisk together the lime juice, lime zest, salt, pepper and red pepper flakes. Next, slowly whisk in the olive oil until an emulsion begins. Add the dressing to the salad and gently toss to combine.

Served any way you like!

Psst... check out my recipe on YumSugar.com!

Ugh... It's Valentine's Day

2009-02-14T14:00:00.000-08:00

Nothing like a week of 12 hour work days ending on none other than Valentine's Day. Could I be anymore lucky? Now, I'm not bitter, just frustrated. I came across the idea of Strawberry Cupcakes on Tuesday and have been plotting their creation ever since; unfortunately I had to wait until today (Valentine's Day) to make them. The recipe yields 34, so it looks like I'll be playing cupcake cupid all weekend to avoid the possible accident of eating them all myself...

My friend Doro has perfected the fresh fruit cupcakes, and her creations at SweetieCups were definitely part of my inspiration. Martha (Stewart) provided me with the basic cupcake recipe and I added a few twists and turns: lemon juice to enhance the strawberry flavor and a lighter, healthier frosting. Sorry, but Buttercream makes me gag especially when I look at the recipe, "3 sticks of butter and 1 Cup of Sugar". Sorry Martha, but I want to enjoy my cupcake guiltlessly. However, if you do enjoy guilty pleasures, go for the buttercream frosting. Another tip is instead of chopping your berries coarsely puree them in a cuisinart. This will save you a lot of time and help bring out the ever so soft pink flush in the cake. And, of course, the sweeter the berry the better the cupcake!

Strawberry Cupcakes with Strawberry Frosting
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) butter, softened
2 1/4 cups sugar
3 large eggs plus 1 egg white
1 cup whole milk
1 1/2 teaspoon pure vanilla extract
2 cups coarsely pureed strawberries (save some for garnishing)

Frosting
4 cups + powdered sugar
4 tablespoons butter or margarine, very soft.
4 - 6 tablespoons of the pureed strawberries
1 tablespoon red sprinkles (optional)
squeeze of a lemon
Fresh strawberries or chocolate shavings for decoration

Preheat oven to 350F degrees

Line your standard muffin tins with paper liners, I prefer white. Whisk together the dry ingredients in a large bowl. In a mixer cream butter and sugar until light and fluggy. Add the eggs 1 at a time, beating after each addition. I like to crack mine into a liquid measuring cup and pour them in one at a time.

Reduce speed to low. In a separate bowl, mix together the milk and vanilla. Add dry ingredients to butter mixture in 3 additions, alternating with wet (milk & vanilla) and ending with dry. Be sure to scrape the sides of the bowl so ingredients are well combined. Divide the batter among the cupcake cups, and fill each about 2/3 full.

Bake for about 20 minutes or until toothpick tester comes out clean (mine took about 20 minutes). Let cool in tins on wire racks. Per Martha, cupcakes will keep, covered, for up to 2 days.

For the frosting, in a bowl, combine the butter, powdered sugar, strawberries, lemon juice and sprinkles in a mixer or with a hand mixer. Beat on very high until ingredients are combined. Continue adding more powdered sugar until frosting reaches your preferred thickness.

Pipe or spoon frosting onto the cooled cupcakes. I topped mine with fresh strawberries and/or chocolate shavings. Although you don't get the typical cupcake look with this frosting, the results taste awesome!

Happy Valentine's Day! Be sure to give your loved ones a hug... or a strawberry cupcake.

San Francisco Fancy Food Show 2009

2009-02-08T18:00:00.000-08:00

This past January I had the opportunity, well, $35 gave me the opportunity, to participate in the San Francisco Fancy Food Show. For those of you who don't know, I work in the commercial real estate industry and blog just for my love of all things food. Going to the Fancy Food Show was a totally new experience from all angles. The food industry is HUGE, electrifying and inspirational. For someone who thought they were obsessed with food, this was an eye opener! Or should I say, a realization that maybe I am not that crazy.

Henry of Henry's Olives, a new foodie friend that is the brother of my dad's good friend Murray, met up with me along with his friend Tom (that was a mouth full). Both were there to network and investigate as I was just there to troll the aisles and observe... and eat. There were famous chefs, major international corporations, new products galore, and Ina Garten. Yes, Ina Garten, my favorite person in the entire world - when put in food context.

A couple of highlights were:

My first absolutely amazing cappuccino that was made by the San Diego coffee roasting company Cafe Calabria. Served in a porcelain cup, every sip was satiny and smooth. They are definitely committed to roasting as if it were a "Culinary Art".
The peanut butter creations by P.B. Loco. This redefines eating peanut butter out of the jar. They have flavor combinations that range from Sumatra Cinnamon and Raisin to Chocolate Chip Cookie Dough. P.B. Loco is all natural, so the guilt of eating out of the jar is somewhat removed. I can't wait to find this product in San Francisco!
The awesomeness that is developing in the natural foods world: an obvious collaboration of natural and organic products with socially responsible endeavors. Not only are foodie entrepreneurs committed to local and organic food but they are combining these efforts with their commitment to social responsibility. Some of my favorite companies are HonestTea and SweetRiot Chocolates.

Oh and one more thing, I met Ina Garten!!!

ChilaQuiles on a Sunday Morning

2009-02-08T10:00:00.000-08:00

Just the name itself makes food sound fun! Jose introduced me to this awesome scrambled egg creation in September, and since then I've been seeing this dish everywhere. First, Bobby Flay attempted to recreate the dish on one of his food network shows - Jose's version was better. Then, I saw them on a menu at a local brunch spot in SF - Jose's was better. THEN, I actually got into an argument about what makes a good chilaquile - Jose's recipe, of course! So, now to prove everyone I'm right, my next post is how to make killer ChilaQuiles the right way.

The key is in the sauce! But of course using Guerrero Tortillas, Queso Fresco and fresh organic eggs will improve the results ten fold. Top it off with a little cilantro, fresh green onion and avocado for the perfect Sunday morning brunch. This recipe is one of my favorites so be sure to check it out!

Que Ricas, ChilaQuiles

2 California chiles
1 large tomato
1 clove of garlic
1 pinch of oregano
1 pinch of sea salt & pepper
about a 1/4 cup of water
Oil for frying
2 tortillas sliced into one-half inch squares

3 eggs
1/2 cup diced green onion
Queso fresco
cilantro

For the sauce

Boil the two peppers in the water to soften - this should take no less than two minutes. In a blender or your cuisinart, combine the softened peppers, tomato, garlic, oregano, salt, pepper and water. You want to create a semi thick red sauce, so add more water if needed. Lastly, strain the sauce to remove any seeds or skin from the peppers. The sauce will be mild, tangy and a vibrant red.

The Eggs

In a frying pan, heat the oil and add the tortilla squares. Fry until crispy. This should take about 4 minutes. Avoid soggy tortillas - crispiness is very important! Once crispy, add the eggs and scramble over medium/low heat. Once the eggs are close to done pour the red sauce and continue to scramble the eggs. Once the eggs, tortillas and red sauce are completely combined top off with the diced onions, crumbled queso fresco and cilantro. Let simmer for another couple minutes so flavors are well absorbed. Do not overheat because the point is to keep the tortillas crispy and eggs perfectly cooked.

Disfruta sus Chilaquiles... ay, que ricas!

A Sunday Recipe I can call my own

2009-02-01T11:53:00.000-08:00

This weekend started with debauchery and has ended with a productive yet calm Sunday that I decided to make my own. It's one of those days where you unwind, answer emails from friends, browse the net, clean a bit ... Oh! and make flourless macadamia nut coconut cake... a recipe I can also call my own.

Derived from John Ash's cook book From the Earth to the Table, this recipe outlines the basic components of a delicious flourless cake: the division of the egg yolks and whites, a base of finely ground nuts, and the addition of subtle flavors that add depth to a relatively simple recipe. Once you have mastered this recipe it is very easy to improvise and alter the ingredients. A flavor combination that I can't get enough of is macadamia nut and coconut. Both are very rich on their own so I figured it'd be a great combo for a relatively dense flourless cake. Served with fresh berries or chocolate sauce, this cake is sure to be a hit!

Flourless Macadamia Nut & Coconut Cake
4 large eggs separated
1 cup plus 2 tablespoons white sugar
1 teaspoon lemon zest
12 ounces roasted & unsalted macadamia nuts
1/2 cup unsweetened shredded coconut

Preheat oven to 375 Fahrenheit

Butter and flour a 9 inch cake pan. If you eat your cake gluten free, use olive oil and pam with a little bit of gluten free flour.

In a food processor combine macadamia nuts and coconut until finely ground. In an electric mixer combine the egg yolks, sugar and lemon zest. In another bowl (or transfer yolks to another bowl and use electric mixer for egg whites as well), whisk egg whites until they form soft peaks. Fold in a quarter of the egg whites into the egg yolk and sugar mixture, then fold in the chopped nuts and coconut. Once combined fold in the remaining egg whites.

Pour batter into the greased pan and cook for about 50 minutes on the middle rack. Keep an eye on this cake as it can brown fast. Baker be warned, it may quickly brown but the center takes a while to bake.

I'm enjoying mine right now with some chocolate sauce and leftover coconut flakes. This would be a great dessert for Valentine's Day if topped with some raspberries and powdered sugar.

Breaking New Year's Resolutions

2009-01-13T13:32:00.001-08:00

I admit it, I broke my New Year's resolution and splurged at Whole Foods. But, it was certainly worth it! Virgin, raw, unrefined Coconut Oil has found a place in my fridge and my heart. When used sparingly, it's a great substitution for cooking oils. Although coconut oil has the highest saturated fat for any natural oil, it does NOT contain trans or hydrogenated fats. Decadent and full of natural antioxidants, coconut oil will provide depth and richness to the right recipes - emphasis on the right recipes. And don't forget, because it comes from a coconut, there will be a hint of coconut flavor in your dishes.

Personally, I've been enjoying it with sauteed veggies, rice and quinoa. It adds some flavor to those boring weekday dinners and leftover work lunches. But, this week I found some time and decided to kick it up a notch. I made the Double Chocolate Cookies that I've been drooling over in Julia's big book of baking. The steps are tedious, but it was just the recipe to take my mind off of work and whatever it was that was stressing me out last week. The results were fabulous...

Double Chocolate Cookies
"cookies to put a grin on anyone's face"
Adapted from Baking with Julia

1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
12 ounces semisweet chocolate (thanks for the Guittard Henry!), chopped into larger-than-chip-size chunks
4 ounces unsweetened chocolate, coarsely chopped
5 ounces Coconut Oil
4 large eggs, at room temperature
1 1/2 cups sugar
1 1/2 tablespoons instant coffee powder (whoops... no instant coffee in my kitchen. I used 1 tablespoon ground coffee and it worked great)
2 teaspoons pure vanilla extract

The Dough
Whisk together the flour, baking powder, and salt in a medium bowl and set aside. Divide the chopped up semisweet chocolate in half and set half aside.

Place the butter, half of the semisweet chocolate and unsweetened chocolate in the top of a double boiler. Or if you have limited supplies like me, simply put a glass bowl over a pan with boiling water. Heat and stir occasionally until the butter and chocolates are melted and smooth. Remove from the heat.

Next, in a mixer, combine eggs, sugar, coffee and vanilla. Beat at high speed for about 10 minutes. Mixture should become very thick and form a slowly dissolving ribbon when the whisk is lifted and the mixture is allowed to drizzle back into the bowl.

With the mixer on low speed, very gradually add the warm coconut oil-chocolate mixture. Scrape down the sides of the bowl and work your rubber spatula around the bottom of the bowl, then continue to mix just until the chocolate is thoroughly incorporated. Turn the mixer off, and with a spatula fold in the dry ingredients and the remaining semi sweet chocolate chunks. The mixture is going to look like a thick cake batter - don't get dismayed!

Cover the bowl with plastic and chill overnight. The dough can also be refrigerated for up to 4 days.
Baking the Cookies
Preheat oven to 350F and line your baking sheets with parchment paper.
Spoon out heaping teaspoons of dough for each cookie, drop dough onto the lined sheets leaving at least 2 inches of space between each mound of dough. Bake the cookies for 10 to 12 minutes. The cookies are better underdone than overbaked. They appear cake like and will not be crisp. Let cool on parchment paper.

Currently, I have about a dozen of these delicious chocolate cookies in my freezer. The guys at work literally ate another dozen up before noon rolled around last Friday... Hopefully the directions are not too daunting as the results are definitely worth the hard work!

A Ballad to my Cuisinart

2009-01-05T13:23:00.000-08:00

Well not really... but I just can't resist expressing the love I have developed for my brand new Cuisinart Food Processor I was given on Christmas Day. Ahhh the creations that are going to take place in my kitchen, my imagination is running wild. Homemade pesto, fancy-schmancy salad dressings, creamy soups, sandwich spreads and the lovely stress reduction Chop On/Off Button! My love will not be contained!

Due to my knee surgery, I've been forced to be less active... this is tough if you know me well! Over the next couple months, my plan is to experiment with healthier sauces, soups, spreads/dips and salad dressings due to my new sedentary lifestyle. The emphasis will be flavor, and lots of it! Currently, there are a couple creations I have in mind:

Carrot Ginger dressing
Spinach pesto with Greek yogurt
Creamy Broccoli Potato Soup
Aioli creations
Anything with Mint

There is something so gratifying about having the ability to pulverize vegetables/herbs/fruit/etc. into delicious flavor combinations. Lets get started!

My first creation is a zippy, lemon pesto sans Parmesan cheese. With lemons in season, this pesto is a great way to add zang and zip to fish, salads and chicken using local and organic ingredients. Unfortunately, the basil is not in season; however, I was able to find some at my corner store... must be a California thing.

Lemony Pesto
1 bunch of basil (about 2 cups)
juice of a lemon
1 garlic clove
1/8 cup pignolias (pine nuts)
couple pinches of coarse sea salt
2-3 tablespoons olive oil - or just a drizzle to add moisture
lemon zest to decorate

Remove the basil leaves from the stems and place in food processor. Roll the lemon with the palm of your hand on a hard surface to release the juices. After juicing the lemon, pour the juice over the basil leaves and add the garlic, salt, pine nuts and olive oil. Next, pulverize!! It should transform into a thick sauce. With a spatula, scrap pesto out into a small bowl. Top with some lemon zest or red chili flakes if you like the heat. Pesto should stay fresh for a couple of days.

Cauliflower, it's your time to shine!

2008-12-29T13:17:00.000-08:00

I probably shouldn't post this recipe as it hardly qualifies for a "recipe"; however, it proves how easy one can prepare a delicious side dish. Roasting vegetables is the best way to bring out great flavor and aroma from a boring, blah vegetable (check out these Brussel Sprouts!). Make sure to use vegetables that are in season. This dish is very adaptable to any vegetables you may have on hand. My trick is to top it off with some fresh herbs. This time around, I used parsley from my mom's herb garden, but you could also use thyme, cilantro, or perhaps basil. Give your cauliflower florets a roast next time you have the chance! You're sure to become a proud, roasted veggie addict like myself...

Roasted Cauliflower
1 head of cauliflower
1/2 large Maui onion
1/4 cup olive oil
Coarse sea salt & freshly cracked pepper to taste
Chopped herb of choice

Preheat oven to 400F

Slice Cauliflower and onion into 1/4 inch pieces. Toss in a bowl with olive oil and season with salt and pepper. Spread on to a parchment lined roasting sheet and roast on the top oven rack for about 25 minutes, or until tender and golden brown (You could even sneak some Parmesan cheese on these after about 15 minutes of roasting). Plate on a colorful platter and sprinkle with your herb of choice.

Arroz del Jose'

2008-12-24T15:18:00.000-08:00

This rice is my ultimate favorite. Jose has definitely perfected it, I'm still trying...

MexRice
1 cup Rice
3 tbsp oil of choice
1 large tomato
1 clove garlic
1 tsp Oregano
2 cups Water
1 tsp Chicken Bouillon
1/2 cup Fresh Carrots
1/2 cup Peas

In a large fry pan, begin browning the rice in the oil. Using a blender, combine the tomato, garlic and oregano. Slowly pour in the 2 cups of water. Blend for about 4 minutes, until well combined.

Once the rice is nice and brown, pour in the tomato, water mixture and stir in the chicken bouillon. Add the fresh veggies and turn heat down to low. Cover with foil and let simmer. Total cooking time is about 40 minutes. Enjoy!

Banana Bread, Take 1

2008-12-24T08:07:00.001-08:00

Last week was definitely an adventure. My knee surgery was scheduled to take place Tuesday morning at 7AM, but due to a minor cold that hadn't subsided, the anesthesiologist decided to call it off. What a day. My parent's drove up the night before from Ventura and had planned to take me back home for recovery. One good thing from that day was that my mom always comes prepared. The false alarm left me with homemade chili, free cereal, apples and lettuce for salad from Ventura's farmer's market, I couldn't complain... until, I realized they left their bananas. Now, I have nothing against plain bananas. It's just that my like for them is seasonal, unpredictable, and inconsistent. Lets just say, I needed to get rid of them, fast.

Plain bananas make me cringe, but I do love banana bread. There are many approaches to take with banana bread: tropical, rustic, nutritional, just to name a few. I like my banana bread dense and not too sweet. I also love a defined banana flavor that rides the palette with each bite. Below is a quick recipe I threw together that came out of the oven just perfect. The flax seed and whole wheat pastry flour help create the density that I was looking for while contributing some healthy fiber. Also, using both a dark brown sugar and a white sugar brings out a richness to the bread, while the plain yogurt and almond milk help maintain its moisture. You could easily use regular milk, white sugar and regular flour for a lighter version.

Breakfast Banana Bread
1/2 cup Dark Brown Sugar
1/2 cup Sugar
1/4 cup Butter Unsalted
3-4 large ripe bananas, smashed together in a bowl
1/4 cup Almond Milk
1/4 cup plain yogurt (I prefer low fat - adds to the richness vs. a non fat yogurt)
2 large eggs
1 3/4 cups Whole Wheat Pastry Flour
1/4 cup Ground Flax Seed
1 tsp Baking Soda
1/2 tsp Fine Sea Salt
1/4 cup Raw Turbinado Sugar
1 Reserve Banana, just in case

Preheat oven to 350F
Grease 2 Loaf Pans, and sprinkle with whole wheat pastry flour. In a mixer, combine the sugars and butter on high. Slowly add the mashed bananas, almond milk, plain yogurt and eggs. Turn off mixer once combined.

In a separate bowl, combine the whole wheat pastry flour, ground flax seed, baking soda and salt. Next, slowly add the dry ingredients to the wet ingredients. Do not over mix. Once combined, pour into your loaf pans.

Bake for about 45 minutes at 350F. To test if loaves are done, stick a knife or toothpick in the middle of a loaf. If it comes out clean the loaves should be done.

TIP: I like to slice the banana lengthwise in fourths, and place on top of the batter. Next, I sprinkle a couple tablespoons of raw turbinado sugar over the raw banana and batter. Both the banana and sugar add gourmet touch to the loaf, and a nice sweetness to the crust.

Just a Post

2008-12-20T16:19:00.000-08:00

Since emerging from Stanford undergrad and shoved into the real world, I always found great release from my day job while cooking in my kitchen. This included prepping lunches for the weekdays as well as cooking dinner on weeknights. Going out to eat was fun but also a chore during the work week. If I had a choice, I chose to cook. Not until moving to San Francisco did I realized that I always cooked. Get home late from work? Cooking was easier than trying to find a place to order out. Brunch on the weekend? I’d rather make my own pancakes and eggs, they always tasted better.

The kitchen is where I experiment with flavors, aromas and colors. It’s an opportunity to unwind and be myself. However, the ups have their downs. This little hobby of mine at times gets expensive. Shopping at Whole Foods doesn’t work anymore when you are paying out of your you know what for rent, on top of silly bills. Oh those silly bills… My solution has become my motto - simplicity. Simple ingredients & simple steps with a twist thrown in here and there never seems to fail.

Through this blog I hope to pass along some helpful tips from my kitchen to yours. Because supporting yourself when you have good taste gets tough, especially for the working girl ;-)
**This is Miss Kitty, my fav Bun

Gluten Free Can be Delicious & Easy

2008-12-16T21:06:00.001-08:00

My list of gluten free friends is growing but my savings account has been shrinking... it's the holidays of course! This quick peanut butter cookie recipe just had to be my next post. For those of you that cringe at just the thought of anything "insert here" - free, I have to tell you, Delicious can sit next to Gluten Free. It does so quite elegantly next to these gluten free peanut butter cookies. For anyone with not much time on their hands, with not much experience in cooking or with an empty fridge and one jar of peanut butter laying around (me), this is the recipe for you. Lets get cooking!

Quick & Easy, Peanut Butter Cookies

1 cup Peanut Butter ( I used Organic, creamy PB )
1/2 cup light brown sugar
1/2 cup white sugar
1 egg

Preheat oven to 350F
In a bowl, combine all ingredients with a spoon. Make sure PB is near room temperature, otherwise you are in for a good workout. Once combined, with your hands roll dough into small balls. Place on a greased baking sheet and press down with a fork to create the chic peanut butter four square logo. Bake in the oven for 8-10 minutes and let cool for another 10-15 minutes. Grab a glass of milk and dig in!

Side Note: At around 7 minutes, I sprinkled some turbinado cane sugar on top of my baking cookies to give them a little sparkle and crunch

Thanks for this awesome recipe Carrie!

Julia's Biscottis, My Way.

2008-12-10T21:13:00.000-08:00

Every holiday season I bake something for my friends. This year I was blessed with a biscotti recipe from the book Baking with Julia, Julia Childs that is. Of course I can never follow the exact directions, but her recipe for biscotti dough makes an amazing foundation for my Macadamia Nut Biscottis... dipped in chocolate.

A biscotti is a twice baked cookie. Always remember, the crunchier the better coffee dipper. Once you have a good dough on your hands, it's fun to experiment with flavor combinations. Nuts and dried fruit are always great contenders. This time around I used macadamia nuts and coconut milk. Since it is beyond freezing in San Francisco, I was hoping these cookies would take my friends to a tropical island... right? Maybe not. If you don't like coconut, you can always substitute it with vanilla and/or a liqueur. Either way, give these a shot, they're sure to please the masses.

Macadamia Nut Biscottis

Dough

1 2/3 cups all purpose flour

1/2 tsp baking soda

1/4 tsp fine sea salt

2 large organic eggs

3 tsp coconut milk (canned is best)

{Julia's recipe calls for 2 tsp liqueur and 1 tsp vanilla extract}

3/4 cup sugar

Additions

2 cups roughly chopped roasted macadamia nuts

2 1/3 cups semi sweet Chocolate Chips (I actually prefer dark chocolate)

1/3 cup coconut milk

(shredded coconut or macadamia nuts for topping)

Preheat oven 350F

In a medium bowl combine dry ingredients. In a separate bowl whisk together the eggs, coconut milk, and sugar. Don't let the eggs sit too long in the sugar as it can "burn" the yolk. Quickly combine dry and wet ingredients. Add the nuts and continue to mix until very well incorporated. You may have to flour your hands and really get in there, don't be afraid! The dough should get stiff, sticky and hard to stir. If dough is too sticky add some more flour, and vice versa. It should be easy to handle.

Form the dough into a thick log, about 5'' wide, 12'' long, 3'' thick. Place on a baking sheet about and bake for 35 minutes, keep an eye on it as it may cook faster depending on the size of biscotti log you created. Transfer to a cooling rack for at least 15 minutes!

Using a serrated knife, cut into 1/2'' thick slices, cutting diagonally. Lay the biscottis on their side on the baking sheet and bake for another 10-15 minutes. Remove from oven and let cool. I stored mine in the fridge for a day before I dipped them in chocolate. The biscottis themselves will last about a month in an airtight container in the fridge.

For the chocolate dip, create a double boiler by placing a glass bowl over a pan with boiling water - unless you own a double boiler. Stir together the chocolate chips and coconut milk in this bowl until completely melted. The consistency of the chocolate dip should be thick enough that it will completely coat the biscottis. Once melted, have fun dipping your biscottis! You can top them off with shredded coconut or more macadamia nuts. I chose to leave mine plain.

Source: Baking with Julia

Homemade Chicken Nuggets

2008-12-07T11:57:00.000-08:00

The problem with cooking for one is when you buy for five. I'm up to my ears in dill. Dill in my salads, brussel sprouts, and now, chicken! Chicken really bores me, and I know I've hit a low when I've eaten plain chicken for the past 3 days... canned tuna is the lowest. This recipe came to existence as I started cutting up my boneless, skinless chicken breast out of boredom. There had to be a way to make this better!

Chicken Nuggets are so easy to make. Why hadn't I thought of this before? All you need is an egg wash, some flour and herbs for flavoring. You are only limited by your imagination. I chose brown rice flour because it has a crunch; I chose dill, because I had no choice! A little drizzle of olive oil makes the chicken more moist and a tad, deliciously greasy. This dish is also great for my gluten free friends!

Chicken Nuggets with Dill

2 boneless, skinless chicken breasts
1 3/4 cups brown rice flour
1 tbsp coarse sea salt
1 tsp cracked pepper
3 tbsp chopped fresh dill (or 2 tbsp dry dill)
1 egg
3 tbsp water
Olive Oil

Preheat oven to 350F.
Cut your boneless, skinless chicken breast in good sized chunks. Place to the side. In a medium bowl combine the dry ingredients and dill. In a smaller bowl, beat together the egg and water. This is your egg wash. Get your baking sheet out, coat in non stick spray and place next to the two bowls. You are going to create an assembly line. First dip a couple chicken pieces into the egg wash. Let them soak for a couple minutes. Then place the pieces into the Dill and Flour mixture. Pat in the flour mixture so the pieces are fully coated. Lastly, place onto the baking sheet. Continue with all of the chicken pieces. Next, drizzle just a little bit of olive oil over the top of each battered chicken piece.

Bake for 12 minutes on the middle oven rack. With a spatula, flip chicken nuggets over and bake for another 12 minutes. Keep an eye on them. When done, they should be a golden brown. Garnish with some chopped dill and olive oil.

Brussel Sprouts, meet Dill

2008-12-02T10:13:00.001-08:00

One of my favorite herbs is Dill. With its delicate leaves, distinct taste and aroma, dill can give any roasted, blanched, or stir fried veggie some excitement. One vegetable in particular could really use this boost in confidence ... that veg is the infamous Brussel Sprout. I've come across several roasted brussel sprout recipes but I've decided to add a few of my own twists.

This recipe is very easy. Simply toss ingredients in a bowl, throw onto a parchment lined baking sheet and roast! With so few steps and ingredients, you should really focus on finding the highest quality produce. I recently returned to San Francisco with organic brussel sprouts from the Ventura Farmer's Market, a couple of lemons from the Engel's backyard, and not to mention, a giant stuffed suitcase. Today I picked up some dill along with some motivation to cook in my messy apartment. What better way to procrastinate from unpacking than cooking! I hope this dish will sway the brussel sprout avoider in your life...

Some quick tips... When selecting brussel sprouts, look for the young, small, vibrant green sprouts. Brussel Sprouts already have a peculiar cabbage stink because they contain a lot of sulfur. This stink gets stronger when they're too old or overcooked. Also, if you picked yours from the farmers market, a great way to get rid of any bugs is by soaking the sprouts in salted water and a small amount of vinegar.

Dill Roasted Brussel Sprouts

About 2 1/2 Cups Brussel Sprouts, ends trimmed and sliced in half

3 tbsp Olive Oil

1/2 tsp Water

1/4 tsp Lemon Zest

1/2 tsp Juice of a Lemon

1/2 tsp Coarse Sea Salt

Crack of Black Pepper

2 Tbsp chopped Dill

Preheat oven to 400F

In a bowl combine all ingredients. Spread onto a lined baking sheet and bake on the lower/middle oven rack for about 25 minutes. Depending on your brussel sprout size and amount, the cooking time will vary.

Nuts for the Party!

2008-11-28T15:18:00.000-08:00

The past couple of months I have been experimenting with flavoring & roasting walnuts, pecans and almonds. This is the first of a few recipes that I've been satisfied with; however, there can always be improvements. My initial motivation was finger food for a martini party, but since my apartment is so tiny, the party has been put on hold. Guess I'm stuck with my experiments...

I tend to stay away from white sugar mostly because I enjoy the subtlety of natural sweeteners like Maple Syrup and Agave Nectar versus the stronger punch of white sugar. Orange zest can give anything a bit of complexity in flavor and aroma. In this quick recipe, the zest lightens up the richness of the lone pecan. Also, the white pepper addition is up to you, but I think it's a perfect compliment to the sweetness... especially when served with a cocktail!

Roasted Pecans with Orange Essence

2 Cups Whole Raw Pecans

3 tbsp vegetable oil

1/4 cup Dark Amber Maple Syrup

3 tbsp orange zest

3 pinches of coarse sea salt

1/2 tsp white pepper

Preheat oven to 350F. Toss all of the ingredients in a large bowl; never hurts to sample a pecan before placing in the oven. Line a baking sheet with parchment paper. Spread pecans out on the lined baking sheet and place in oven for about 12 minutes. To test that the nuts are fully toasted, break or bite on in half - the center should have some color. Remove from oven and drizzle with a little bit of agave nectar or maple syrup and a couple pinches of salt to your desire. Serve immediately once cooled.

Stay Classy

2008-11-27T12:08:00.001-08:00

Sweet Potatoes, the classiest of all potatoes, are one of my favorite root vegetables. Sweet Potatoes make the list of super foods for their delicious flavor and health benefits. When cooking them, I enjoy keeping the recipe simple using ingredients that enhance their natural sweetness. In the below recipe they are peeled and sliced into 3/4'' medallions. Almost like a fine steak, I only season them with salt, pepper and, my little kicker, Almond Oil. The salt brings out the sweetness and the almond oil is a nice compliment to the roasted flavor once they emerge from the oven. This dish is not only great for your health, providing omega 3's and loads of beta carotene, but also warms the soul!

Sweet Potatoes with Almond Oil

6 medium sweet potatoes - ends trimmed, peeled, rinsed and cut into 3/4'' rounds

3 tbsp Almond Oil

1 tbsp Coarse Sea Salt

1 tsp White Pepper

1/4 cup chopped Roasted Almonds (walnuts or pecans) to top it off

In a large bowl, toss the sweet potato rounds in the Almond Oil, Sea Salt and White Pepper. Line a baking sheet with aluminum foil or parchment paper and coat with nonstick cooking spray. Arrange sweet potatoes in a single layer and cover tightly with aluminum foil. Place on the middle oven rack in a cold oven. Turn oven on to 425F and cook potatoes for 30 minutes.

Remove top layer of foil and return sweet potatoes to oven. Cook until the bottom edges brown up nicely, this will take around 15-20 minutes. Remove from oven and flip the slices over. Continue to roast until golden brown, about 15 minutes longer. Remove from oven and let cool for 5-10 minutes. Transfer to your favorite platter and serve those hungry people!

Cranberry Sauce 1, 2, 3

2008-11-26T17:58:00.001-08:00

I'm so happy to be done with work for the week (I hope) and back in the kitchen with my mom. She always whips me back into kitchen shape - do this, do that! Clean up your mess! Then all of a sudden, voila! A delicious Thanksgiving meal is on the table. She is a stud in the kitchen and always impresses the best.

One of my favorite dishes on Thanksgiving is Cranberry Sauce. My secret ingredient is red wine or port as it adds some depth to a pretty basic recipe of simple syrup and cranberries. I will try to post some more recipes as time permits over the next couple of days. I love this time of the year!

Cranberry Sauce 1, 2, 3
2 Cups Cranberries

1/2 Cup White Sugar

1/4 Cup Agave Nectar

1 Cup Water

1/2 Cup Red Wine (I used Macleod Merlot - from an awesome family vineyard in Sonoma. A port would be great too, but I would consider using 1/4 Cup sugar if using port)

3 tbsp Orange Zest

Juice of 1/2 an orange

1 Cinnamon Stick

In a saucepan bring the Simple Syrup to a boil (1 Cup Sugar & 1 Cup Water). Add the Cranberries, wine, orange zest and cinnamon stick. Let them harmonize until sauce thickens. Remove Cinnamon stick.

There you have it! So simple and quick yet deliciously gourmet.

Happy Thanksgiving!

Summer Salad in November

2008-11-17T16:43:00.000-08:00

The recent heat wave in San Francisco was brutally lovely. All I wanted to do was pour some sparkling white wine and work on my summer tan. Unfortunately, I have been under some of the most insane pressure at work: constantly re-evaluating properties and scrutinizing cash flows. So, Chinese Chicken Salad would have to do for my November, Summer-time fling.

A couple weeks ago I bought some cilantro, and the bunch has surprisingly held out this long for inspiration to hit. This recipe has come together through research in my cookbook collection and personal Chinese Chicken Salad experience. I'm a firm believer that to be a true chef you always have to be thinking: "Anything you can do I can do better." So stands true for this busy girl's take on the classic Chinese Chicken Salad!

This salad is somewhat fussy, but well worth the gathering of ingredients and follow-through of each step. Make sure you have some time on your hands, or an itch to cook for a couple of hours after work. First and foremost, think color! When I chose my ingredients I tried to vary the colors. At Tuesday's Farmer's Market I came across a pomegranate, green onions, daikon sprouts & carrots. Consider this a summer salad with a fall produce flare. Secondly, chicken with the bone in and skin on gives the best flavor, although I used quick chicken breast from Mr. Trader Joe. Don't forget the orange juice and ginger, as those are two key ingredients that will set this salad above the rest!

Chinese Chicken Salad

3 Cups Shredded Chicken

1/4 C Light Soy Sauce

1 tsp Rice Vinegar

1 tbsp Agave Nectar

For the Salad:
Couple hand fulls of Daikon Sprouts
2 Cups shredded Cabbage (Napa Cabbage works as well)

1 Bunch of chopped Green Onions

1/2 Cup chopped Cilantro

1/2 Cup Carrot sliced in thin matchsticks

Pomegranate Seeds

1 Cup Roasted Unsalted Peanuts

Dressing:

1/2 C Sesame Oil

2 tbsp Rice Vinegar

3 tsp Orange Juice

1 tsp Agave Nectar (or honey)

1/2 tsp Red Chili Flakes

3 pinches sea salt

1 tbsp chopped Ginger

1 Clove Garlic chopped up

Poach the chicken and shred. In a bowl combine chicken, soy sauce, vinegar and agave. Marinate for a couple minutes, drain and throw chicken back in a pan. Cook over medium heat for a couple minutes. Put to the side.

Slice the pomegranate in half and let soak in a bowl of water. This makes it easier to release the pomegranate seeds from the pulp.

In a large bowl, place the chopped green onions, cilantro, cabbage, daikon sprouts and carrot. In another smaller bowl, whisk together all of the dressing ingredients. Combine chicken in the bowl with the greens. Add peanuts and pomegranate seeds. Toss in dressing when you are ready to serve the salad. Top off with some chopped peanuts and pomegranate seeds.

Satisfaction Guaranteed

2008-11-07T19:56:00.001-08:00

Lets face it, I'm obsessed with Kale. Kale is an odd leafy vegetable that probably makes most people want to cringe at just the thought of eating it. But! Did you know, these leafy greens are packed with two-thirds of your daily Vitamin C, all of your Vitamin A, calcium, iron, antioxidants and flavor. Yes, flavor! But, coming from LA, I can't help but use enhancers. Kale loves garlic, lemon juice and salt. The salt and lemon juice tame the bitter nuance of the kale while the garlic simply adds to the rustic vibe of the dish.

Kale & Roasted Walnut Pasta has become my go-to dinner for any work-week night. It's healthy, satisfying, delicious and easy to make. Not to mention, it includes several super foods that do a body good. There are quite a few varieties of Kale, but I tend to use a variety of black kale, Laciniato, every time. When buying Organic Kale, look for a rich green color with no wilting, brown spots or yellow leaves. Make sure to wash it well and slice into 1/4'' ribbons. I find if it isn't sliced thin the Kale is tough to chew and doesn't look very appetizing. The type of pasta you use can also make a difference. I like to use the Sprouted Wheat pasta from Trader Joe's. Quinoa or Brown Rice are also solid substitutions if you don't eat pasta or live life gluten free. You could also substitute the Kale with Broccollini or Rabini. Check it out and let me know what you think.

Rustic Kale & Roasted Walnut Pasta

About 8 oz Whole Wheat Pasta (I love Trader Joe's Sprouted Wheat Pasta as it adds to the rustic feel of the dish, but really any pasta of your choice will work)

3 Tbsp. Walnut Oil (Olive Oil is great as well)

4 cloves garlic

2 Cups of Ribbon Sliced Kale

1 Tbsp. Lemon Juice

Sea Salt to taste

1 C Roasted Walnuts

1/4 C Parmesan Cheese ( I prefer to grate my own )

Boil the pasta in a large pot until Al Dente.

While the pasta is cooking, chop the garlic and Kale. In a braising pan, on medium heat, heat the Walnut Oil and Garlic for about a minute then add the Kale, 1 tbsp Lemon Juice & salt to taste (about 2 pinches). Let them cook together for about 5 minutes until the kale becomes a vibrant green (lemon juice also helps create this color). Turn off the heat.

Drain the cooked pasta, reserving a 1/4 Cup of pasta water, and toss pasta with the kale and garlic in the braising pan. Transfer this 1/4 Cup of pasta water to the Kale and pasta mixture, let them harmonize for a couple of minutes. Next, pour in the Cup of Roasted Walnuts. Put Kale dish in a large serving bowl and toss in the 1/4 Cup of Parmesan Cheese. If you have any leftover roasted walnuts, you can chop these up and top off the dish. Depending on my mood I may add more or less cheese; it's up to you and your preferences.

Serves about 4... or in my situation, covers lunch & dinner for the next day.

Conversation Starters - Wine 101

2008-11-02T11:42:00.000-08:00

A couple weeks ago I attended one of the fabulous and always engaging wine tasting events at Bion Divino Wine Boutique just off Polk Street. The wines were from the Italian region La Sibilla and were presented by quite the Italian, Vinicenzo Di Meo. Although I am far from a wine critic, this tasting was one of the more fascinating I had been to in a while. I left with a wealth of information and, of course, a slight buzz.

A lot of the wines I drink are from California vineyards or are your typical Malbecs and Merlots. I never took Italian wines too seriously, probably because they aren't as approachable as California wines. Little did I know, this was sure to change! We all know wines have a wonderful history in Italy, and I wasn't to shocked to learn the Falanghina grapes of La Sibilla were cultivated from 60 - 80 year old vines. More fascinating was that my palate was challenged by a new earthy, more mineral flavor of wine. The Campi Flegrei engulfed my palate with a mineral tartness reminiscent of their terroir - with each sip I could envision the red clay hills and rocky slopes where the vines grew. It was fascinating tasting terroir in wines as California wines always tend to be so fruity and bold.

Vinicenzo was passionate about not using oak in his wine making process. He made a great point that Oak overwhelms a palate making it difficult to pair such wines with food. Rather, a wine made without Oak cleanses and refreshes the palate, resulting in a wine that is much more suitable to pair with food... Something to think about for my next dinner party! But what really struck me was I had never consciously realized this dilemma of drinking Oak barrelled wines with food. This theory seemed so obvious, but struck me as I snacked on the available cheese and crackers. One of those "Aha" moments I guess (not to quote Oprah or anything).

---

I highly recommend purchasing these 3 wines yourself. Maybe try the reds next to a Merlot or a Pinot Oak Barreled wine and the Piedirosso next to a Chardonnay, would love to hear your opinion!

2007 Sibilla Falanghina, Campi Flegrei - younger version of the Campi Flegrei below, lots of terroir and minerality, as well as a subtle flavor of raspberries. Great with the manchego cheese they had at the tasting.

2006 Sibilla Falanghina, Campi Flegrei 'Cruna del Lago' - I'm saving this one for a special occasion. A delicious, smooth red. The terroir and minerality was there, but it was subtle. This was the one that did it for me, now I've almost become a little skeptical of CA reds... almost.

2007 Sibilla Piedirosso, Campi Flegrei - delicious white wine, high minerality yet nuances of Chardonnay sneak their way onto the palate. Very good with Brie or white fish.

Happy Halloween!

2008-10-30T05:57:00.000-07:00

Although cookies are not the theme of this website, for my second post I've created a semi-healthy version of sugar cookies that are great for any holiday! Not to mention, GE's Stock has been lingering below $20 / share for several weeks now, so what better way to boost office morale than with Cookies & Candy Corn? I brought these to work Tuesday and because of popular demand brought more on Wednesday. Can't say it helped GE's stock, but the candy corns did put some nostalgic smiles on people's faces.

This recipe is fairly simple and really only requires patience while the dough chills in the fridge for a couple of hours. The Almond Milk and Coconut flavoring give the boring sugar cookie depth and content. You can also substitute the coconut flavoring with vanilla. I also prefer to use "semi-soft" butter vs. completely "soft" butter because I feel this preserves the flakiness of the cookie when bitten into. For the topping, you really can use any type of candy or even frosting. I tried to tone down the sugar content of the cookie, so when adding a topping like the Corn Syrup laden Candy Corn, my cookie didn't get overbearingly sweet.

Lisa's Everyday Sugar Cookies - For Halloween!
1 C Whole Wheat Pastry Flour
2 C White Flour
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Sea Salt
1 C unsalted butter - semi soft
3/4 C Sugar
1/4 C Dark Amber Maple Syrup
1 Egg
1 Tbsp Almond Milk
1 Tsp Coconut flavoring/syrup (if available)
Powdered Sugar for rolling out dough
Candy Corns (by personal preference)

Sift or Stir, whichever you have time for, all of the dry ingredients. Set Aside. In a mixer, combine Sugar, Maple Syrup, and Butter until fully combined. Add Egg, coconut flavoring and Almond Milk. Once all ingredients are combined slowly add the flour mixture, 1-2 Cups at a time. Beat on low/medium speed until mixture pulls away from sides of the bowl. Divide the dough up in halves or quarters, all dependant upon how many cookies you want to make. Chill in the fridge for around 2 hours, this will help the cut outs hold their shape when baking.

Pre-heat oven to 375*F

Roll out dough using the powdered sugar as its anti-sticking agent. Cut out dough in shapes (I had to improvise and use the top of a water glass for my cut outs!) and place on a parchment paper lined cookie sheet about 1/2 inch apart. Bake for around 6-7 minutes - should be almost done, pull tray out and place the Candy Corns on top. Bake for another 1-2 minutes. When done, cookies should be golden brown on the bottom. Total cooking time is between 7-9 minutes. Quickly move onto the cooling rack! Bet you can't eat just one ...

How to network... through Chocolate Chip Cookies

2008-10-25T14:36:00.000-07:00

My mom sent me this recipe when I first moved to San Francisco. She insists cookies (& lasagna) are the key to anyone's heart... unfortunately in my case it was: cookies are the key to credibility in any office, especially when that office consists of 10 employees, all but myself being male.

Cookies are easy to throw together, but you can really enhance the recipe by choosing the best ingredients: organic eggs vs. non organic, dark chocolate chunks vs. basic chips, dark amber maple syrup vs. Aunt Jemima, roasted oats vs. quick cook oats... you get the picture.

Thanks Mom, now I've earned more credibility than I was expecting. Every month they're asking when the next batch is coming! Men, I swear...

Delicious Chocolate Chip Pecan Cookies

1 Cup Flour ( I prefer King Arthur Whole Wheat Pastry Flour or White Flour)

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp fine grain sea salt

2 Cups Organic Oats

1/2 Cup Pecans (pre roasted)

1 Stick (8 tbsp) Unsalted Butter

1/2 Cup Brown Sugar

1/2 Cup Sugar

1 egg

1/4 C Dark Amber Maple Syrup (US Grade A)

1/2 tsp Vanilla (only the best!)

2 tbsp Cocoa Powder (love Green & Blacks Cocoa)

3/4 Cups Dark Chocolate Chunks (Whole foods carries a good brand)

Preheat oven to 350 degrees F

Roast pecans in the oven for about 6 minutes - I tend to "over roast" on purpose, the flavor is always a little more rich and nutty. Once cooled, chop them up into chunks. Stir flour, baking powder, baking soda, salt, oats and roasted pecans (make sure the pecans have cooled) together. In a separate bowl beat the butter, brown sugar and white sugar for about 40 seconds. Add egg and beat until you have a smooth and light texture. Turn the mixer on high and slowly add the maple syrup then vanilla. Now turn the mixture to the lowest setting and gradually add the flour mixture. In a separate bowl, toss the chocolate chunks in the cocoa powder until completely coated. Lastly, hand stir the chocolate chunks in the batter. Drop walnut sized balls on parchment lined cooking sheet. Bake for about 9 minutes at 350*F. Cool on the pan until you are able to spatula them onto a cookie rack. I find the cooling part the most important as it helps the cookie develop the chewy outside while maintaining the ooey gooey inside.

With bonus season around the bend, these should be a hit!

Welcome to my blog!

2008-10-25T11:07:00.000-07:00

My passion for food and a delicious lifestyle can no longer be contained. This blog is to document my creations in the kitchen as well as the gastronomical experiences that ignite this creativity. Although my experiments tend to be on the healthy side (to some people's dismay), I will show you that quality ingredients are the key to any delicious recipe. What's a corporate girl to do when she's feeling dull? Why, cook of course!