Always Order Dessert

Video: Dark Chocolate & Espresso Pots de Crème

noreply@blogger.com (Alejandra Ramos) — Wed, 23 May 2012 15:37:00 +0000

These ridiculously easy little creamy chocolate desserts have become my new favorite thing. I've made them about six times over the past couple months, most recently at the Mother's Day lunch I made for our mothers last week. Just a few ingredients blitzed together in the blender and you end up with something absolutely incredible (and never-fail impressive).

I filmed a quick 5-minute video demonstrating the recipe so you can see just how easy it really is. Take a look and give it a try! You can easily customize the recipe to your tastes, using liqueur in place of the espresso, milk or semi-sweet chocolate instead of the dark, and different types of extract (orange or peppermint, for example) to alter the flavor. Tomorrow I'm going to show you a fun variation for this recipe made with coconut and white chocolate.

Let me know what you think about the video!

Bagged Lunch Ideas: Deconstructed Hummus Salad

noreply@blogger.com (Alejandra Ramos) — Mon, 21 May 2012 17:23:00 +0000

So I'm just going to straight up admit that I kind of feel like a douche for referring to a dish as being "deconstructed." It literally makes me cringe a bit. Even though all deconstructed means is that you use all the same ingredients for one dish in a kind of looser, less...er...constructed way.

But I think the term has been ruined by some of the more unpleasant contestants on shows like Top Chef and the like.

But that said, this is a VERY good salad. It's got all the flavors of hummus--the chickpeas, sesame, garlic, lemon, etc., but tastes a little bit fresher and lighter.

It makes for a great bagged lunch or even just to serve as a side with dinner. I made this as part of a Mediterranean-themed mezze spread on Mother's Day, when my mom, brother, and in-laws came over for lunch at our apartment (my dad missed out because he was in Puerto Rico visiting his mom that weekend so we don't feel sorry for him).

I prepared the entire menu in about 2 hours--not because I'm some kind of rockstar (although I most certainly am), but because the dishes were really just that simple. What I love about this type of food is that it doesn't require much fuss--you're simply celebrating the natural flavors that are already there. No need to mess with what God got right the first time.

In addition to the hummus salad (made in this manner, literally, because I just didn't want to have to wash the food processor), I also served a platter of roasted marinated eggplants, slow-roasted tomatoes, tzatziki, a big Greek cucumber salad, a version of this Mediterranean pasta salad, homemade pita chips, burrata topped with fresh basil, flaky salt, and olive oil, and a platter of savory keftedes (Greek meatballs). I'd say the meal was a success as the mom's were both happy, and even my notoriously picky brother served himself a rather generous helping of everything.

For dessert, I served my "cheater espresso pots de creme"--a super easy and oh-so-good chocolate treat that is always a hit. I actually filmed a little tutorial video for these, which you can watch HERE.

The leftovers of this salad keep really well, and actually even taste better the next day once the flavors have all had a chance to get comfy cozy together. They also last for about 10 days so make a big huge batch and enjoy delicious healthy lunches all week long!

****
New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading!

Deconstructed Hummus Salad

Ingredients
Zest and juice of 1 large lemon
1 tablespoon red wine vinegar
2 large garlic cloves, minced finely
1/4 cup tahini paste
1/3 cup extra virgin olive oil
1/4 cup minced fresh parsley
2 14-oz cans chickpeas, drained and rinsed well under cold running water
Kosher salt and black pepper, to taste

Directions
In a large bowl, whisk together the lemon juice, zest, vinegar, minced garlic, tahini, and olive oil. Add the parsley and chickpeas and toss to coat. Season with kosher salt and black pepper, to taste. Let chill before serving.

Giveaway: Win 2 Tickets to a Private Gilt City Brunch in NYC on May 20

noreply@blogger.com (Alejandra Ramos) — Thu, 17 May 2012 14:24:00 +0000

Hey lovelies!

I've got a fun giveaway for those of you in the NYC area today. I was contacted by the folks at Gilt City and Barista Prima Coffeehouse who are hosting a private "Coffeehouse Brunch" at the gorgeous NYC restaurant Asellina THIS Sunday, May 20th. They invited me to attend, but I'm going to be teaching at another private event that day, so I'm instead able to pass on the tickets to you!

This completely SOLD OUT event is part of a series hosted by Gilt City and Barista Prima Coffeehouse. They teamed up to produce a series of two-hour urban brunch events all across the country with proceeds to be donated to local charities.

If you win the tickets, you and a guest will get to take part in a private family style brunch at Asellina prepared by Chef Marco Porceddu.

You and your guest will also EACH take home your very own Keurig Brewer and a 12-count box of Barista Prime Coffeehouse K-cups.
The brunch includes unlimited prosecco and there will be live music throughout the event.
Proceeds from the paying guests at the event are being donated to the charity Education Through Music.

Sounds fantastic, right? I'm actually pretty bummed that I can't attend!

To win, all you have to do is leave a comment on this post letting me know what is your favorite brunch dish to order OR to make.

EXTRA ENTRIES: You can have up to 3 extra entries for 4 entries total. A separate comment for each extra entry must be entered for it to count.

Like my page on Facebook & leave a comment to say you did. If you already like my page, leave a comment there saying something (be creative) and then leave a comment here to say you did.
Follow me on Twitter (@nandita) and then Tweet about the contest including my username. Sample tweet: "In NYC? Enter to win 2 Tix to a sold-out Gilt City brunch at Asellina May 20 via @nandita http://bit.ly/JNBfyp"
Subscribe to my Alejandra Ramos Culinary & Lifestyle newsletter and then comment to say you did. You have to subscribe to this specific newsletter--RSS or other things don't count.

OK! Good luck! It's going to be a pretty great event for a pretty great cause.

Rules: (Please read these!)

Prize does not include transportation so you must live in the NYC/NJ/Conn area and/or otherwise be able to get yourself to Manhattan.
You MUST include a separate comment for each separate entry. If you put them all in one, it will only be counted as one entry.
The brunch is to be held THIS Sunday, May 20th at 11AM. If you're not available that day, please don't enter so we can let someone else who is available win.
All entries must be in by 5pm EST, Friday, May 18th (aka tomorrow).

UPDATE: This contest is now CLOSED. The winner is Melissa Zhang. Thank you all for entering!

Video: Pain au Chocolat

noreply@blogger.com (Alejandra Ramos) — Thu, 10 May 2012 15:52:00 +0000

I have another video for you today! It's a simple recipe for Pain au Chocolat (aka chocolate croissants). These aren't totally from scratch as I make them using frozen all-butter puff pastry, but the results are amazing and they are perfect for serving at you Mother's Day brunch (or any special brunch throughout the year!). Watch the video below to learn how to make them! (And scroll down to the bottom to view my STUNNING hand-drawn cutting guide.)

And remember to subscribe to my YouTube channel for updates on more videos!

Pain au Chocolat Recipe

Ingredients
Flour, for dusting surface
1 10 - 12oz package all butter puff pastry (such as Dufour), thawed
8oz (1 cup) bittersweet chocolate chips or 72% chocolate bar, broken into small pieces
Kosher salt
1 egg
2 tablespoons water
2 tablespoons turbinado sugar (optional)

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Dust your surface with flour and roll out your puff pastry to about 1/4" thick. Use a pizza cutter to divide in half horizontally. Then divide each half into 6 triangles. Don't worry if they're not all the same size--more fun to fight over at the brunch table! (View video or my stunning illustration below for explanation on how to cut.)

Working with one triangle at a time place a few chocolate chips or pieces on the wide side of the triangle. Sprinkle with a tiny bit of kosher salt. Roll the triangle up, tucking the chocolate inside (again, watch the video for explanation). Repeat with rest of dough.

Arrange the dough triangles on the baking sheet about 2 inches apart. Whisk together the egg and water, and use a pastry brush or the back of a spoon to brush the egg wash over the tops of the croissants.

Sprinkle the croissants with a little bit of turbinado sugar (if using) and then bake for 18-20 minutes or until puffed and golden brown. Let cool 5- 10 minutes before serving.

Yes, this is an original Alejandra line drawing. Stunning. I know.

Video: How to Cook Shishito Peppers

noreply@blogger.com (Alejandra Ramos) — Tue, 08 May 2012 13:55:00 +0000

I discovered these blistered shishito peppers with salt on a recent trip and had to come right home and reproduce them as they were just THAT good. I'm now totally addicted to this awesome salty snack (I think I've eaten this twice already in the past week!), and I think you will be too.

Watch my video below for a quick 5-minute tutorial teaching you the easiest way to cook shishito peppers (you'll also learn where EXACTLY it was that I learned about these peppers).

I'm also excited to share that I've relaunched my YouTube channel and plan on releasing more videos regularly. I've already got 5 more in the queue covering topics from cocktails to tapas to dessert! I may even add some random vlogs...Oh yes!

So be sure to subscribe via YouTube so you can get updates whenever I post new videos!

(In the beginning of the video there are a few quick static-y blips--sorry about that; I think my sweater was rubbing against the mic.)

Like the video? Be sure to share it with your friends! Thanks for watching! Alejandra P.S. I think I figured out that the reason they were serving shishito peppers in this place is because they're a kind of cheaper version of padron peppers, but cooked in the same technique. What we ate were definitely shishito peppers, though! P.P.S. If the above sentence doesn't make sense to you, go back and WATCH THE VIDEO!

Jalapeño Poppers with Bacon (Low Carb Recipe)

noreply@blogger.com (Alejandra Ramos) — Sat, 05 May 2012 17:12:00 +0000

Some people think Cinco de Mayo is just Mexico's version of the 4th of July. The truth is the day--which actually commemorates Mexico's win in a minor battle against the French--is barely acknowledged south of the Rio Grande! It's here in the US where Cinco de Mayo has become a holiday, and an opportunity to celebrate Mexican heritage (and food!).

All that to say that I feel entirely justified sharing these not-in-the-least-bit Mexican jalapeño poppers with you today. Totally American and perhaps even just a little bit cheesy (both literally and figuratively!), they're still a great party food and will go perfectly with your favorite margarita (yet another slightly-Mexican thing that became bigger than the original when it hit the US--we just really like to run with things here).

I've made jalapeño poppers before, but these are my low-carb version, and I actually like them even better! I've gotten rid of the breading and the frying, and instead split the peppers in half, stuff them with a seasoned cheese mixture and top them off with bits of bacon. I bake them in the oven until the peppers are roasted and the bacon is crisp. This way you get the flavorful crunch, without the fuss of frying (or the carbs!).

Like all my entertaining recipes, these can be prepared several hours in advance and kept in the fridge until your guests arrive, and then simply baked for about 20 minutes. MUCH better than the high-maintenance fried recipes, which require you to hover over a fryer or pot of hot oil.

When you make these, I recommend that you either wear latex gloves OR coat your hands with some vegetable or olive oil before you start working with the peppers in order to keep from burning yourself with the natural oils of the pepper. And wash your hands well when you finish!

Low-Carb Jalapeño Poppers
Makes 24 poppers

Ingredients
1 8-oz package full-fat cream cheese, softened
1 tablespoon smoked Spanish paprika
12 jalapeño peppers
4 strips thick-cut bacon (preferably nitrate free), cut into 1/4" pieces

Directions
Preheat oven to 375 degrees. Whisk together the softened cream cheese and smoked paprika until smooth and evenly combined.

Cut each pepper in half lengthwise, and use a spoon to scoop out the center veins and seeds. Discard the seeds.

Fill the cavity in each jalapeño pepper half with a teaspoon or two of the cheese mixture and place cheese side-up on a baking sheet. Top each pepper with 3 or 4 pieces of the cut bacon.

Bake for 20-25 minutes, or until the bacon is crisp and the jalapeño peppers are fully roasted. Let cool 5 minutes before serving.

Tip: To protect your skin from the natural oils in the jalapeño pepper, which can burn or irritate, rub your hands with a tablespoon olive or vegetable oil as you would hand lotion before you begin working with the peppers.

Raspberry Vanilla Lemonade

noreply@blogger.com (Alejandra Ramos) — Fri, 04 May 2012 16:29:00 +0000

I've got a fun beverage idea for you today! It's a Raspberry Vanilla Lemonade. I whipped this drink up on Monday when I had guests coming over for brunch because I realized that I didn't have anything else in the house but water! I only ever drink water, lemon water, or herbal tea (I don't like soda or sugary drinks and prefer to eat--rather than drink--my calories) so I never keep it in the house. When prepping for brunch, I thought about food, but completely forgot to get something to drink. Fortunately, I remembered the packet of frozen raspberries in the freezer and since I always have dozens of lemons and limes (I literally have a citrus drawer in my fridge), I got to work.

As gorgeous as it looks, this is a super easy drink to put together. Simply combine the raspberries (or sub any other kind of berry) with sugar and a little vanilla extract, and let them macerate in the bottom of a pitcher or large bowl for about 20 minutes or so (you can even prep this part overnight if you prefer). In the meantime, you can squeeze your lemon juice (PLEASE don't use those gross little squeezey bottles--that stuff is nasty). Then add the lemon juice, plus water and ice, give it a stir, and you're all set! I leave this drink pulpy and with the seeds in it, because I like it that way (plus, added fiber!), but if you prefer, you can certainly pass it through a sieve to remove the seeds.

I love the subtle twist the vanilla extract adds to this drink. It's not super noticeable, but it definitely adds a little something special. I also tossed a split vanilla bean into the jar for good measure (totally optional).

This is a great drink to serve at bridal or baby showers, or really just about any summer party. I love that it's so bright and colorful, yet completely natural.

Want to spike it up? Substitute part of the water for your favorite booze--I suggest either vodka or tequila.

Enjoy!

****
New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading!

Raspberry Vanilla Lemonade
Serves about 6

Ingredients
1 cup turbinado sugar (sugar in the raw; substitute granulated white sugar)
1 1/2 cups fresh or frozen raspberries
2 teaspoons vanilla extract
1 cup fresh lemon juice
4 cups cold water
1 vanilla bean, split (optional)
2 cups ice

Directions
Combine sugar, raspberries, and vanilla in a large pitcher or bowl. Stir and let macerate for 20 minutes. Use the back of a fork to mash raspberries periodically.

Add lemon juice and water, and stir. Add the vanilla bean, if using, and ice. Stir and serve immediately.

Multi-Grain Blueberry Spice Muffins

noreply@blogger.com (Alejandra Ramos) — Thu, 03 May 2012 14:42:00 +0000

I made these muffins on Monday, too. Along with the roasted chipotle eggplant and frittata and the raspberry lemonade and a big platter of roasted peppers and tomatoes and a bowl of chocolate and almonds. Because I had two people coming over and my brain was all like "THERE ARE PEOPLE COMING! PEOPLE I CAN COOK FOR!"

Because I love to cook for people. And sadly I don't get to cook for very many people apart from Eugene (lucky Eugene). This might sound a little bit lame, but the truth is that I don't have very many friends who live in the city, and not a single one nearby. (I do have quite a few friends who live in other cities. And states. And countries.)

I often think that it would be awesome to have a nearby friend. You know, someone within walking distance, or maybe just a train stop away, that I could grab a spontaneous cocktail with or invite over to help me finish a batch of muffins.

When I lived in DC I had a lot of nearby friends. In fact, two of my very best friends lived in my same apartment building (one upstairs and one downstairs), and another one was just a few blocks away. That was pretty awesome because I could call and say "Come by--I made tacos!" And then in a few minutes, she would be there, ready to eat tacos. Or after work on a Tuesday I would say, "Let's go get salty chips and margaritas!" And we would! Or I could wake up kind of hungover on a Sunday afternoon and send a "Want to get brunch?" text, and a few minutes later we would be happily sitting in a little Mexican place down the road, eating huevos rancheros.

(Hmm..I swear I also ate non-Mexican food while I was in DC.)

There was even one night when the friend downstairs showed up at my door at 2am; she'd had a terrible nightmare and asked if she could stay with me. So we piled into my bed and spent the rest of the evening giggling like schoolgirls.

Eugene and I recently started watching Friday Night Lights. [I know we're way late to the party with this, but man! What an awesome show!] Anyway, one thing that I notice about that show is how often people drop by each other's houses. It's almost like phones don't exist in Dillon, Texas! Now I fully admit that I would be horrified if friends were to just show up at my house all the time with information they could have just as easily sent in a text, but I do appreciate the spontaneity.

These days, most of my (non-Eugene) outings are planned way in advance. I actually have dinner reservations for mid-May with a friend that I haven't seen since my birthday in February. These reservations were made in Mid-April. And he only lives about 15 minutes away on the subway. That's a little bit ridiculous, right?

All that to say that I got really excited to have company on Monday, hence the semi-elaborate spread. (I say semi because honestly it only took me about an hour to make it all. Shhh.)

The muffins were a major hit. I made a dozen and somehow by the time the ladies left, there was only one muffin remaining. And I'm not eating carbs right now, so I had nothing to do with it.

This recipe is a bit of a mishmash inspired by and adapted from two Dorie Greenspan recipes from her Baking book--the allspice crumb muffin recipe (from which I got the idea to use allspice) and her great grains muffin recipe (which I used as a base). But I took some things out and added other things, most notably, blueberries.

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New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading!

Multi-Grain Blueberry Spice Muffins
Makes 1 dozen muffins. Adapted from Dorie Greenspan's Great Grains Muffins recipe from the book Baking From My Home to Yours by Dorie Greenspan

Ingredients
1 1/3 cup whole wheat pastry flour (or use all-purpose flour; I don't recommend regular whole wheat flour)
1/3 cup cornmeal (I used blue--use whatever you have)
1/3 cup rolled oats
2 tablespoons sesame seeds
1/4 cup pepitas (pumpkin seeds)
1/2 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 rounded teaspoon ground allspice
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
8 tablespoons (1 stick) melted and cooled unsalted butter
1 cup blueberries (fresh or frozen--don't thaw)
Raw turbinado sugar, for sprinkling

Directions
Preheat oven to 400 degrees and line a muffin pan with paper muffin cups.

In a large bowl, whisk together the flour, cornmeal, oats, sesame seeds, pepitas, sugar, baking powder, baking soda, and allspice until evenly distributed.

In a separate bowl, whisk together the buttermilk, maple syrup, eggs, and melted butter. Add the buttermilk mixture to the dry ingredients, stirring in gently until combined (don't worry if there are a few lumps--that's good!). Use a rubber spatula to delicately fold in the blueberries.

Divide batter between the 12 muffin cups and sprinkle the top generously with with raw sugar. Bake for 18-20 minutes, or until golden and a tester inserted in the center of the largest muffin comes out clean. Let cool 5 minutes before removing from pan. Best served within 24 hours (though leftovers do freeze well).

The Splendito (Low-Carb Mojito Recipe)

noreply@blogger.com (Alejandra Ramos) — Wed, 02 May 2012 05:01:00 +0000

My mom and I went down to Miami for a few days a couple weeks ago. I had an audition to attend (more about that in the future, I hope!) and so she took a few days off and we made a girl's spa trip out of it. We stayed at The Standard Spa in Miami Beach--an incredible spa hotel featuring a Turkish-style hamam, saunas, steam rooms, scrubbing rooms, and all kinds of hydrotherapy pools, showers, and soaking tubs--all included in the room rate! It was absolutely heavenly and we pretty much spent our entire four days in Miami in the hotel soaking in the tubs, laying by the pool, and dining in the waterfront restaurant.

One of my favorite discoveries while there was a cocktail they had on their menu called "The Splendito." It's honestly just a mojito made with Splenda instead of sugar (so South Beach!), but I was ridiculously excited to see it because I've been following a mostly low-carb eating plan for the past few weeks because of the aforementioned audition + various other TV and on-camera projects I've been working on this month. [I'm a huge fan of low-carb because not only does it help my cheekbones come back from out of hiding, it also is the best way I've found to keep my ADD-addled brain focused so that I can properly say my intros on camera without getting all tangled up.]

Anyway, I'm almost a bit embarrassed to admit that until then I'd never even thought to replace the sugar in cocktails with Splenda (or Stevia), but now that I know about it I'm in so much trouble. At a recent brunch, I started ordering sugar-free mojitos and then sweetening them myself at the table with Splenda. So genius! It was like a whole world of delicious cocktails just opened up to me again. (Plus, how freaking cute is the name "Splendito"?)

Anyway, if like me, this is news to you, read below to learn how to make your own low-carb mojito (or Splendito).

The Splendito
Inspired by a drink at The Standard Spa, Miami Beach. Serves 1

Ingredients
1 lime, cut into 4 wedges
8 fresh mint leaves
1/4 cup white rum
1 packet Splenda (or Stevia)
1 cup ice cubes
Soda

Directions
Combine lime wedges and mint in the bottom of a large cocktail glass. Use a muddler or the bottom of a wooden spoon to crush the mint and lime together, releasing the jucies and oils. Pour in the rum, ice, and Splenda, and use a spoon to stir. Top off with soda water and serve garnished with an additional sprig or mint or lime slice.

Roasted Chipotle Eggplant

noreply@blogger.com (Alejandra Ramos) — Tue, 01 May 2012 04:23:00 +0000

I came up with this recipe last November when I was co-hosting and cooking for the Women's Entrepreneur Retreat at Good Commons. Each day I was responsible for feeding an incredible group of women with very varied dietary restrictions and preferences. For one of the meals--I think it was a lunch--I had planned to make grilled chipotle-marinated chicken breasts, but wasn't quite sure what to do for the vegetarians and vegan in the group. I started looking around for something to put the chipotle marinade on, and noticed a pile of eggplants in a bowl. I sliced them up thickly, brushed them on each side with the marinade, and popped them in the oven to roast.

The results were awesome! Tender, flavorful, and just the perfect amount of spicy. The two trays of eggplant disappeared long before the chicken did and I had an official new favorite.

Since the retreat, a group of my fellow NYC-based women and I get together about once a month to continue to encourage and help each other accomplish our individual goals. I was lucky enough to host the most recent meeting yesterday, and while deciding what to make for lunch, I remembered the eggplant dish. I made it again, this time even more simplifed (literally 3 ingredients TOTAL!) and once again, it was a hit.

So here it is for you. I think this will be a great summer side dish and can be prepared in the oven or on the grill. Just as good hot as it is cold, and the leftover keep really well (if there are any). Make some extra and try them in a wrap or sandwich. Simply wonderful!

P.S. The ladies and I are co-hosting another Women's Entrepreneur Retreat in June and there are still a few spots left! Contact me for info or click on this link. Round-trip transportation from NYC is included in the rate (discount provided if your going from somewhere else). It is a truly inspiring weekend that can seriously change your life!

****
New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading!

Roasted Chipotle Eggplant

Ingredients
1 large eggplant
3 tablespoons extra virgin olive oil
2 tablespoons chipotle Tabasco sauce (Like this) OR pureed chipotles in adobo sauce (like this)

Directions
Preheat oven to 400 degrees. Line large baking sheet with foil or parchment paper.
Slice eggplants into 1/2"-thick rounds and lay on baking sheet.
Whisk together olive oil and chipotle sauce or pureed chipotles. Brush onto the eggplant, then turn and brush the other side of the eggplant. Roast for 15 minutes, then flip and roast an additional 10 minutes, or until completely cooked through and tender. Serve hot or room temperature.

Alejandra on Telemundo

noreply@blogger.com (Alejandra Ramos) — Mon, 30 Apr 2012 19:50:00 +0000

So last Friday was a fun day at Always Order Dessert headquarters! I was interviewed and featured in a segment on Telemundo here in NYC. They contacted me because they wanted to do a feature based on a class I recently taught on the subject of cooking once for the whole week.

We filmed the segment at City Cookhouse (the amazing commercial rental kitchen here in NYC where I teach my cooking classes and host private events), and during the taping I demonstrated a few recipes and techniques that folks can use in order to prepare a week of meals in just a few hours of cooking. I talked about menu planning and selecting recipes that use similar ingredients as a way of streamlining your cooking time. The recipes I demonstrated for the taping were mini beef & mushroom meatloaf (prepared in muffin tins for easy serving and reduced cooking time); a chorizo, bean, and veggie soup, and a Latin-style ground beef saute called "picadillo" that can be served on it's own as an entree or turned into burritos for lunch the next day.

It was a fun morning with only a tiny mishap when I accidentally sliced off the very tip of my thumb (I was using a borrowed knife that was a bit dull and it slipped on a tomato)...ouch! When you spend as much time as I do in the kitchen, accidents are inevitable (the burns and scars are actually a mark of pride), but it's a little unnerving when it happens on camera! Thankfully it wasn't live. The reporter and cameraman helped bandage me up and we shot the rest of the segment without drawing any more blood (plus one bright blue restaurant band-aid).

I should note that while the interview was arranged directly with the producer, my dad is actually the anchor for this newscast. The funny thing is that I didn't tell him about it and a few days after it was all setup, my dad found out and called me. "Why didn't you tell me you were going to be on the news?!" he asked excitedly. I honestly thought he already knew!

We ended up working the fact that I'm his daughter into the package so that at the end the reporter asked me what my dad likes to eat and then I signed off by blowing a kiss at him on the camera (which you'll see on the video below). He then explained that I was his daughter on the air and the weather and sports anchors Andrea and Veronica, (also long-time family friends), commented on my cooking and treats, which they've experienced over the years.

Watch the segment that aired (in Spanish):

And click the image below to watch the web extra with my extended interview + tips (in Spanish):

I'll be sharing the detailed recipes later this week!

My Cinco de Mayo Cooking Class in NYC

noreply@blogger.com (Alejandra Ramos) — Fri, 27 Apr 2012 13:09:00 +0000

We're just a few days away from my next hands-on NYC cooking class, and this time the theme is CINCO DE MAYO! Sign up for this incredible cooking class experience on Saturday, May 5, 2012 from 7PM to 10:30PM.

You'll learn to make 8 incredible Mexican dishes that range from totally authentic (posole and chicken tinga) to totally modern (churro cupcakes!). You'll also learn how to make homemade tortilla chips, guacamole in a molcajete, and (of course) enjoy plenty of tequila cocktails.

Like all my classes, this will be taught in fun and relaxed dinner party style. We'll all work on the dishes together and, after we're done cooking, we'll all sit down to enjoy the meal we prepared. Seats are limited so sign up today!

The Cinco de Mayo Mexican Cooking Class Menu will include:

Beef & Pumpkin Empanadas

Homemade Tortilla Chips with Fresh Tomatillo Salsa

Guacamole en Molcajete (just like they do in restaurants!)

Pozole Verde (Hominy Stew)

Chicken Tinga (Mexican braised chicken)

Churro Cupcakes with Mexican Chocolate Dipping Sauce

Coconut Tres Leches Cake

And (of course!) margaritas and other tequila cocktails will be served throughout the class and with dinner (all included in the price)!!

Cost: Just $115 per person for the class, ingredients, appetizers, a full dinner, dessert and unlimited cocktails! Click the PayPal button below to add to cart & sign up!

Spinach & Goat Cheese Frittata Ham Cups

noreply@blogger.com (Alejandra Ramos) — Fri, 13 Apr 2012 14:30:00 +0000

Something about Spring and sunny lazy weekend days just begs for easy brunch dishes like this one. This is an idea that has been around for a while, but which I finally wanted to try myself. Most versions that I see of this call for adding the veggies or cheese and then topping with a freshly cracked egg and cooking until set, but I switched it up a bit because I hate runny yolks and I hate egg whites on their own. Ick.

So I decided to turn it into more of a mini-quiche or frittata inside of a ham cup. SO much better! Also quicker, easier, and can be eaten both hot or cold, making them much less fussy when entertaining since you can just make them in advance and serve them up cold on purpose. The ham cup makes them look super cute and impressive--very key when you're essentially just serving people eggs. It's all about the presentation!

Full disclosure--I make these for myself during the week, too, as they make for a perfect grab-and-go lunch during busy weekdays. I actually prefer these cold--I think the flavors come through better and my tongue doesn't get burned as I shove them into my face. You could also make a batch of these on Sunday to enjoy as a quick breakfast during the work-week.

Tip: Have vegetarian or non-pork-eating friends? Simple skip the ham in a few of the wells and pour the batter directly into the greased muffin tin--this way you serve all your friends without having to make different dishes for everyone!

A note on the ham: You can use any kind of ham you'd like (from regular deli ham to prosciutto), but my FAVE for this and all ham-uses is this fancy ham I get from Schaller & Webber, called "Bauernschinken." It's very similar to prosciutto, but smokier and a little thicker--less delicate. If you're in NYC, they sell it on Fresh Direct, so definitely check it out. I order about a pound of it every time I do groceries (much to Eugene's chagrin--he calls it "that expensive ham."). Whatev.

Spinach & Goat Cheese Frittata Ham Cups
Makes 12 ham cups (about 4-6 servings)

Ingredients
12-14 slices ham
8 cups fresh baby spinach (or 2 cups frozen chopped spinach, thawed)
4oz goat cheese (chevre)
9 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream or milk

Directions
Preheat oven to 400 degrees. Spray or brush a muffin tin with oil, then line each cup with a slice of ham being sure to seal it up as much as possible (sometimes it helps to cut the ham slightly). Don't worry if there is overlap on the sides.

Combine fresh spinach with a few tablespoons of water in a large covered pot over medium heat. Let steam a minute or two, or until the spinach is completely wilted (skip this step if using frozen spinach). While the spinach wilts, whisk together the 9 eggs in a large bowl. Drain spinach & squeeze off excess liquid, then add to the eggs.

Crumble the goat cheese into the spinach and egg mixture, then add the salt, pepper, and cream. Stir until combined, then divide the mixture into the 12 ham-lined cups, filling all the way to the top.

Bake for approximately 20 minutes, or until the eggs are puffed and slightly golden on top. Remove from oven and use a fork and knife to carefully remove each egg cup from the muffin tin. Serve immediately, or let chill and serve as a cold dish.

Leftover egg cups will keep well for 3-5 days when wrapped individually and refrigerated.

Whiskey Orange Chipotle Chicken Thighs & Drums

noreply@blogger.com (Alejandra Ramos) — Tue, 10 Apr 2012 16:44:00 +0000

I was seriously on point when it came to food last week. I woke up Monday morning and before Eugene had even left for work, I was already bopping about in the kitchen getting dishes ready for the week. I made a batch of my pepperoni meatballs, roasted some vegetables, and then made two delicious marinades to use on a large package of chicken thighs, drumsticks, and whole breasts that I got on sale. More about the second marinade later, but for now let's talk about my Whiskey Orange Chipotle marinade recipe.

When it comes to flavors, I pretty much always go wild for the combination of smoky + spicy. It's why I put hot smoked paprika in everything. It's why I hoard cans of chipotle in adobo sauce and get nervous when my supplies run low. It's why I go nuts for anything with chorizo in it. If I see those words on a menu, it's pretty much guaranteed I"m going to be putting that dish in my mouth.

What's awesome about this recipe, is that it couldn't be easier. You literally just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're done. If you do it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for a couple days, then cook it whenever you're ready. If you have a grill, even better! (But I don't have a grill. Or a yard. So I cooked this in my oven.)

The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing! I like to serve this with a fresh side dish, like a big crunchy green salad and some sliced avocado. You can also go the bbq-ish route, and serve with mac & cheese or collard greens.

Tip: Want to plan way ahead? You can also marinade the chicken and then freeze it in the marinade for a future dish (just let thaw in the fridge for a day or two before cooking).

Whiskey Orange Chipotle Chicken
Serves 4-6 (Leftovers keep very well!)

Ingredients
1 8-oz can chipotle peppers in adobo sauce
1 1/2 cups orange marmalade (preferably natural kind with no high fructose corn syrup added)
1 6oz can tomato paste
1 1/2 cups whiskey (substitute orange juice or chicken broth for a non-alcoholic version)
4 garlic cloves, peeled
1/2 bunch fresh cilantro
1/3 cup olive oil
1 tablespoon + 1 teaspoon kosher salt
1 teaspoon black pepper
6 chicken thighs
6 chicken drumsticks

Directions
In a food processor or blender, combine the chipotle peppers and adobo sauce, orange marmalade, tomato paste, whiskey, garlic, cilantro, olive oil, kosher salt, and black pepper. Puree until smooth. Pour marinade over chicken thighs and drums, and let marinate in a sealed bag or air-tight container at least 8 hours and up to 2 days.

To cook:
Preheat oven to 400 degrees. Arrange chicken thighs and drums in a large roasting pan, skin-side up. (Pour in the marinade along with the chicken.) Bake about 45-55 minutes or until fully-cooked and the skin is fully caramelized and crispy (meat thermometer will read about 170 on the thickest part of the thighs). Serve with sides of your choice and garnished with a bit of fresh cilantro.

Simple Pan-Seared Salmon with Crispy Skin

noreply@blogger.com (Alejandra Ramos) — Thu, 05 Apr 2012 16:29:00 +0000

I should begin this by confessing that this was actually my breakfast this morning. I know. So weird. I didn't even add an egg on top, which seems to be the way other people justify eating whatever the heck they want for breakfast: "Just put an egg on it!"

See: Breakfast pizza, breakfast spaghetti, steak and eggs, crab cakes benedict, breakfast brownies...

OK...so maybe egg-topped breakfast brownies aren't really a thing.

I just like to start my day with protein, but I was sick of eggs, and I had this gorgeous salmon in the fridge so I went for it. At first I felt a little bit guilty, thinking that I should probably save the salmon for dinner so that Eugene could have some, too.

But I really really wanted it, so I just made. And then (it gets worse) I made the other piece for my lunch.

Eugene got chicken for dinner.

The secret to delicious salmon is making sure you let the outside get super crispy. That means you need to rinse your salmon and then pat it very dry before cooking to remove any extra moisture. You also need to get your pan really hot, you need to let the oil get hot, and then after you put the fish down, you need to get the heck away from the pan and just LET IT COOK.

Whenever I do fish in my cooking classes, I find myself having to swat the students away from the pan. Everyone seems to have this irresistible to urge to fuss with the fish. Don't fuss with the fish! Depending on how thick your fish is, just let it go for 2-3 minutes, then quickly flip it to the other side and let that side go for about the same amount of time.

And for the love of God, do NOT remove the skin. The skin is the good stuff. The skin is where all the nutrients and good fatty acids that people love about salmon live. It also tastes like a delicious ocean cracker when you cook it the right way. (And it will keep the salmon from falling apart in the pan.)

Simple Pan-Seared Salmon with Crispy Skin
Serves 2

Ingredients
Grapeseed or olive oil
2 4-6oz salmon fillets
Kosher salt
Freshly ground black pepper

Directions
Heat a skillet over medium-high heat. When hot, add enough oil to just coat the bottom.

While the oil heats, rinse the fish fillets and pat very dry with paper towels or a clean dishcloth. Sprinkle both sides generously with kosher salt and black pepper.

When the oil is hot, lay the fish fillets, skinless-side down, in the hot oil. Let cook for 2-3 minutes without touching. Use a spatula to flip the fish over to the skin side, and continue cooking for another 3-4 minutes until the skin is very crisp and the fish is cooked to desired doneness.

Remove from pan and let drain on a paper-towel lined plate for a few seconds before serving with desired accompaniments. (Can also be chilled and served cold in a salad or sandwich, if desired.)

Pepperoni Meatballs

noreply@blogger.com (Alejandra Ramos) — Mon, 02 Apr 2012 16:55:00 +0000

I've had the idea for these pepperoni meatballs kicking around in my head for a couple years, but it wasn't until this past week that I was finally able to try them. I was initially inspired by one of my brother's friends who used a similar technique when making hamburgers. Instead of just using ground beef or a mixture of raw ground meats, he added finely minced pepperonis to his patties, adding an incredible amount of flavor and seasoning, with very little extra effort.

I wanted to translate his idea into meatballs, which I figured would be delicious in a rich red sauce served over pasta or veggies. I tried on multiple occasions to make these, but kept getting thwarted. Not because the recipe didn't work out, but rather because every single time I bought pepperoni, Eugene would come along and eat most of it before I got the chance to make my recipe.

Finally this past weekend I went out of my way to buy double the amount of pepperoni I needed, and made sure to issue a stern warning to STAY AWAY as it was already spoken for. It worked and so I started Monday by grinding up a pound of pepperoni in my food processor.

The awesome thing about this recipe? All the seasonings are already in the pepperoni, so you literally don't have to add anything else to the meat mixture, apart from a couple eggs, breadcrumbs, and a bit of milk for binding. Certainly makes clean-up a breeze!

I baked my meatballs in the oven in a baking pan filled with crushed tomatoes and fresh basil, and then served them just like that over a pile of steamed zucchini (I was going for a low-carb spaghetti and meatballs kind of dish). They would also be a wonderful twist in a meatball sub or even on their own as a party appetizer.

In the interest of full disclosure, I should admit that I initially meant to take a final beauty shot of the finished product and even set some aside to photograph in the daylight the next day, but I got home from a work event so hungry that I was about 3/4 of the way done with the bowl before I realized I forgot to take a picture. Whoops!

Pepperoni Meatballs
Makes about 20 small meatballs

Ingredients
1/2 pound pepperoni (whole or diced is fine)
1 pound ground beef
2 large eggs
3/4 cup whole wheat breadcrumbs (optional if you want low-carb meatballs, but will make them more tender)
1/3 cup whole milk

Marinara sauce (homemade or jarred), for serving

Directions
Use a food processor or meat grinder to finely grind the salami. If you don't have a food processor, use a knife to finely mince the salami by hand (this works best done in small batches at a time).

Combine the ground peperoni and the ground beef in a bowl. Crack in the two eggs and pour in the milk, then use your hands to combine the mixture and work in the eggs, breadcrumbs, and milk. Use a delicate hand, but make sure everything is evenly distributed.

Line a baking sheet with parchment paper or foil, and use damp hands to shape meatballs about 2" in diameter, placing them on the sheet about 1" apart.

To cook:
Preheat oven to 350 degrees. Bake meatballs about 15-20 minutes, or until cooked through. At this point, you can freeze the meatballs for use in future recipes OR transfer to a pot of your favorite homemade or jarred marinara sauce and let simmer on the stove about 20 minutes before serving over pasta, vegetables, or on their own as a side.

Last Night's Dinner and a Movie

noreply@blogger.com (Alejandra Ramos) — Mon, 26 Mar 2012 16:26:00 +0000

Spying on the Neighbors

noreply@blogger.com (Alejandra Ramos) — Thu, 22 Mar 2012 16:57:00 +0000

I unfortunately look more like Jimmy Stewart than Grace Kelly when I do my spying

This story has nothing to do with food. It's just so nuts that I had to share it.

Eugene's alarm wakes us up most mornings at 7AM. He usually gets up and starts getting ready, while I roll over into the middle of the bed and keep on sleeping. It's not until he kisses me good-bye, just before 8AM, that I usually start my day. But this morning was a bit different.

This morning, it wasn't the alarm that pulled me out of bed, but rather the banging in the hallway and shouts of "OPEN UP! FBI!"

"WHAT?!"

I shot up in bed, confused and wondering if I'd dreamed it, but then it happened again. The banging, then "OPEN UP! THIS IS THE FBI! OPEN THE DOOR!" I checked the clock and it was about 6AM.

Eugene was fast asleep next to me, not even stirring. I realized that the banging was on the neighbor's door, not mine, and I crept up to the door slowly to try to listen. I initially assumed it must be the sketchy neighbor two doors down (the one who just got back from a stay in prison for drug-related infractions), but to my surprise, it was actually the apartment immediately next door. The apartment occupied by a very sweet, middle-aged Mennonite Christian lady.

Mennonites. Please keep this image in mind throughout the rest of the story.

I heard the door open and there was a trample of feet, I'm assuming as the agents stormed into her apartment. The woman was crying and confused. I heard her say, "What's going on? Please I'm in my underwear. What is going on?"

At this point I had my eye in the peephole, trying to see what was going on [I'm SUCH a nosy neighbor.] The hallway was filled with about 8 or 9 FBI agents in big thick navy flak jackets emblazoned with the FBI logo in gold lettering and carrying serious guns and radios.

9 FBI agents and one very terrified Mennonite lady.

The FBI agent started asking her if anyone else was in the apartment and showing her pictures of some men, asking if they were there. The woman kept crying saying, "I don't know who these people are. It's just me, here. I'm a Mennonite Christian and I was just getting ready for work."

They asked her if she'd seen any of the men in the building, and she replied that she didn't really talk to many people in the building. [Which is true--I've only spoken to her twice since she moved in; once at the tree-trimming party, and once when she asked me to come help her with her circuit box because she is AND I QUOTE "not used to electricity."]

I think at this point the FBI agents started to realize their serious mistake. They were pacing up and down the hall, saying things on their radio. The woman was shaking and explained that she'd bought the apartment in foreclosure about a year ago, and the agents asked her who the previous owner was, but she was too nervous to remember. She just kept saying "It was an Asian name, some kind of Asian name."

The FBI agent started apologizing very sincerely, then the door shut, and they headed down the hall, saying something on their radios. One of them said that they would have to "ask Dave."

I have no idea who Dave is, but I think he's in trouble.

Once the agents were gone, I ran back into the bedroom and was amazed that Eugene was still fast asleep (Seriously?!?). I woke him up and told him the story, feeling incredibly wired and excited, and we spent some time speculating about whether the lady's Mennonite thing was really just an elaborate cover for some kind of nefarious activities.

Peanut Butter Oatmeal Pancakes & the Nuts About Oats Contest

noreply@blogger.com (Alejandra Ramos) — Thu, 08 Mar 2012 17:48:00 +0000

I've been working on putting together a resume for a special project that I'm trying out for, and I admit I've been hating the process all the way through. It's one of those tasks that just does not seem to jive with my brain, and I really wish I could just throw all my experience and hobbies and accomplishments and skills into a big sack and pass them on to someone a bit more left-brained to deal with and return to me on paper.

The frustrating thing is that, up until this time last year, I could whip up a resume with no trouble. But that was back when my career path was a touch more straightforward. Now I joke that my current occupation is "slasher," because I'm a food writer/blogger/cooking teacher/entrepreneur/on camera host/event planner/recipe developer/caterer etc. It's awesome and I love it, but I wish I didn't have to express it all on one neat sheet of paper.

As one of those slashes, I've worked with an awesome company called Peanut Butter & Co. to create recipes for their website featuring their peanut butter (which I loved and bought long before they hired me). I did this last year, creating recipes like phyllo-wrapped shrimp and this maple peanut butter challah bread.

This year, they came to me and asked if I would like to be part of a contest they were running in conjunction with Bob's Red Mill--yet another brand that I'm a little bit obsessed with and purchase regularly. The idea was to create a breakfast recipe combining peanut butter and oats into one delicious dish. I would be competing against five other bloggers for a prize of $1000, and the winner would be determined by readers (like you!) who vote for their favorite.

For my recipe, I created Peanut Butter Oatmeal Pancakes using Peanut Butter & Co.'s Old Fashioned Smooth peanut butter (my favorite as the only ingredients are peanuts & salt) and Bob's Red Mill Extra Thick Rolled Oats. That's the pancakes in the photo up there, and can I just say that they are AMAZING! Eugene, who is pancake obsessed, ate about 11 "test" pancakes in one sitting. I have no idea why that man is not very, very fat.

I would love it if you would take a second to pop on over and vote for my recipe on the Nuts About Oats site. Upon clicking the vote button under my name, you'll be asked to enter your name and address to make sure you're a legit human member of the public, and not just my mom voting 978,000 times. And ALSO because by voting you'll be entered to win an awesome $100 prize pack of goodies from PB&C and Bob's Red Mill (5 winners!). Your vote will also get you an instant coupon good towards a product of your choice.

CLICK HERE TO VOTE FOR MY RECIPE

At the very least, do pop on over there so you can check out and download the yummy recipes created by the other ridiculously talented bloggers including including Eat the Love, An Edible Mosaic, So Good and Tasty, Lemons and Lavender and Thyme in our Kitchen.

Thanks so much, you guys! I really appreciate it!

xoxo

Alejandra

Next NYC Cooking Class: Cook Once & Feast All Week

noreply@blogger.com (Alejandra Ramos) — Wed, 07 Mar 2012 20:55:00 +0000

This one-day workshop will change your cooking life! Learn how to prepare a week's worth of healthy and delicious dinners (plus a few quick grab-and-go lunch and breakfasts...and dessert!) in just a few hours of weekly cooking. You'll learn a selection of basic recipes, along with easy variations and "remix" suggestions that will help you turn those recipes into delicious dinners throughout the week, no matter how late you get home from work!

You'll go home with a booklet of the recipes you learned in class, along with storage-and-reheating instructions so you can enjoy an incredible home-cooked dinner every single night of the workweek.

The class menu will feature:
Kale, Chorizo, and Black Bean Soup
Mini Meatloaves
Oven-Braised Lemon and Roasted Garlic Chicken Breasts
Waldorf Chicken Salad
Spicy Beef Burritos
Golden Herbed Quinoa Salad with Dried Fruit & Nuts
DIY Handshake Vinaigrette 3-Ways
Chewy Cranberry Nut Granola Bars
Espresso Chocolate Pots de Creme

CLICK HERE TO READ MORE & SIGN UP

Behind the Scenes

noreply@blogger.com (Alejandra Ramos) — Tue, 06 Mar 2012 06:45:00 +0000

I've spent much of the past 2 weeks writing and testing recipes for a couple assignments. I can't share much about them until the stories come out, but thought I'd share a few "behind the scenes" snapshots I took throughout the process.

Inspired Entertaining: Marinated Cream Cheese

noreply@blogger.com (Alejandra Ramos) — Sun, 26 Feb 2012 19:14:00 +0000

Cheese plate at my Weeknight Cooking Class

Whenever I teach a cooking class or host a cooking event, I make sure to set out some kind of snack or appetizer for my guests (what I prefer to call my students) to nibble on during the first couple hours of the class before the food is ready. I usually offer some kind of fresh fruit or vegetables, bread or crackers, and some cheese. For my most recent class, I prepared this marinated cream cheese appetizer and it was such a hit that I thought I'd share the idea with you here.

This is a twist on the marinated goat cheese that I served at birthday party earlier this month. To save money, I decided to try replacing the goat cheese, which costs about $9 a log at my local store, with a $2 package of neufchâtel--a very common cream cheese-cousin available in most supermarkets right next to the Philadelphia. I cut an 8oz package in half, and served it topped with some very good extra virgin olive oil, fresh lemon zest, freshly ground black pepper, a pinch of sea salt, and a generous sprinkle of red pepper flakes. Letting it sit for about 30 minutes or so will help the cheese soften and absorb some of the bright flavors.

Served with warmed, crusty baguette slices, rice crackers and a bunch of sweet green grapes, it was a lovely and elegant--but very inexpensive--appetizer to serve my guests.

No need for a recipe here--just drizzle the cheese with oil and whatever herbs or spices you'd like. And if you can't find neufchâtel, you can, of course substitute regular ol' Philadelphia cream cheese. (Ricotta would be lovely as well!)

My Next NYC Cooking Class: Easy Weeknight Dinners

noreply@blogger.com (Alejandra Ramos) — Wed, 22 Feb 2012 22:51:00 +0000

I'm very excited about my next NYC group cooking class! It's called "Busy Weeknight Dinners" and I'm going to be teaching you an array of incredible and easy weeknight dinners--all totally from scratch using delicious, fresh, seasonal, good-for-you ingredients.

You won't just be learning recipes, but also techniques and ideas to help make your evenings easier--on even the busiest of days! You'll learn ways to get good and wholesome dinners on the table without much fuss and without having to rely on processed or overpriced "convenience" foods.

The cooking class will be focused on 7 basic recipes, along with several easy variations for each so you'll actually be going home with a few weeks worth of ideas.

Like all of my dinner party cooking classes, it's taught in a relaxed and easy manner so you'll get to sip some wine (or maybe a cocktail), listen to music, and mingle with your fellow classmates. Once the food is ready, we'll all sit down to enjoy the meal together.

The menu includes dishes like Baja fish tacos, some out-of-this-world variations for chicken breasts, herbed quinoa, kale & cranberry salad, DIY salad dressings, and even molten chocolate lava cakes!!

The class is held in Manhattan at our gorgeous professional kitchen space, and is open to ALL cooking levels--from total beginners who do little more than scramble eggs, to accomplished cooks. This is a great cooking class for couples who want to learn to make easy recipes together, or even for those of you who want to bring along an older teen. Whether you're looking to learn or just want to have a fun night out and meet some cool people, I guarantee you'll have a fabulous time!

Class size is limited to 12 people and 6 seats have already been snagged since the class was announced so if you're interested, don't delay! Have a group of 3 or more that want to join in the fun? Message me directly and I'll whip up a special multi-seat discount for you!

Hot Potatoes

noreply@blogger.com (Alejandra Ramos) — Tue, 14 Feb 2012 21:15:00 +0000

It's Valentine's Day and so everywhere you go it's all "chocolate!" "sexy!" "pink things!"

And while typically I'm all for sexy chocolate pink things, I decided to go with something a little different today.

Potatoes.

I know...you're probably like "Potatoes? Alejandra, potatoes are NOT sexy food."

But I say they can be. Especially diced up into cute little cubes and tossed with lots of good oil and a shower of salt and herbs and three kinds of pepper then roasted until hot and golden and just a little bit crisp around the edges.

I say those potatoes are seriously sexy. Serve with two forks, a bottle of wine, and something good on the TV.

Want more? Add an egg, oozy on top. Or a steak, sizzling just beside. But really, I'm telling you, the potatoes will be enough.

Spicy, salty, hot, crunchy potatoes and a cozy night in.. (And did I mention you don't even have to peel them?)

That's my kind of treat.

Happy Valentine's Day!

Spicy Roasted Potatoes
Serves 2 as a main, 4 as a side

Ingredients
3lbs Idaho (Russet) potatoes
Extra virgin olive oil
Kosher salt
1 tablespoon smoked spanish paprika
2 teaspoons ground aleppo pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro, finely chopped
1/4 cup Parmesan, grated (optional)

Directions
Preheat oven to 400 degrees. Wash and scrub potatoes, but don't bother to peel. Dice into 3/4" cubes and place in a large bowl. Drizzle generously with Extra virgin olive oil and toss to coat. Season generously with kosher salt. Add the paprika, aleppo, black, and cayenne peppers, and toss again.

Spread out on a baking sheet and roast 25 minutes. Use a spatula to stir and flip the potatoes, and return to the oven for about another 15-20 minutes, or until golden and completely cooked.

Taste and adjust seasoning. Top with fresh cilantro and Parmesan. Serve immediately.

Gin & Honey-Soaked Mandarin Champagne Cocktails

noreply@blogger.com (Alejandra Ramos) — Wed, 08 Feb 2012 17:26:00 +0000

I'd like to introduce you to my new favorite thing to drink.

It's essentially a twist on my previous favorite thing to drink--the French 75. To make, I just soaked mandarin orange segments (I bought canned ones soaked in water--these by Roland are my favorite), then rinsed them and placed them in a large jar or container. I top them off with a simple honey syrup (equal parts good honey and water, simmered), a few cups of gin, lemon slices, and a vanilla bean.

And then I let them sit and macerate for a couple days; as they soak, the gorgeous little bathing beauties drink up that honey and gin, and amazing things start to happen.

And THEN, I drop a few mandarins and a few tablespoons of the honey-gin in a champagne glass and topped it off with bubbly.

Amazing! We drank these New Year's Eve and then I made dozens of them to serve at the party last weekend.

And it is so, so simple!

To be honest, the gin-soaked mandarins alone would make a wonderful dessert, but I'm not one to ever turn down a little bubbly.

(If you prefer, you can swap out raspberries for the mandarins, though I really do prefer the citrus-gin combo.)

Gin & Honey-Soaked Mandarin Champagne Cocktails
Makes enough oranges for about 12 cocktails

Ingredients
2 14oz cans mandarin orange slices in water (Not light syrup)
2 cups gin
1/3 cup honey
1/3 cup water
1/2 lemon, sliced
1 vanilla bean, split

Champagne or sparkling white wine, to serve

Directions
Drain and rinse the mandarin oranges under cool running water. Place in a medium storage container with a lid. Add the gin and set aside.

In a small saucepan over medium heat, combine the honey and water and stir, heating just until the honey is completely dissolved. Add the lemon slices and vanilla beans, and then pour over the oranges and gin. Stir to combine, cover, and place in the refrigerator to chill and soak for at least 6 hours, but preferably 24-48 hours.

To serve, add a few soaked orange segments and a few tablespoons of the gin soaking liquid in a glass and top off with champagne or sparkling white wine and serve immediately.

Oranges will keep well in the refrigerator for about 1 week.