Finding My Inner Chef

Another San Francisco Favorite...

2011-10-27T20:04:00.001-07:00

The first time I fell in love with the Famous Ghirardelli Sundae was on a rainy day in Chicago with my dear friend, Naomi. She kept telling me about it and once I took a bite I understood the urgency in her voice when she said, "We have to go get one." Even if I described it's blissful taste my word just wouldn't do it justice. I know you're thinking, "What could be so great about a chocolate fudge sundae? Aren't they the same everywhere?" All I have to say is have a taste and tell me what you think.

Best Crab Dish!

2011-10-25T14:42:00.001-07:00

I saw an episode of "The Best Thing I Ever Ate" on the Food Network where Tyler Florence (I believe) ranted and raved about the Hot & Spicy Crab from Penang Garden in San Francisco. Alas we went to SF and experienced the finger licking goodness of the Hot & Spicy Crab. The crab comes whole with the sauce and four buns for dipping. The sauce has a hint of sweetness and then the spicy kicks in but its not overwhelming (Note: I love spicy foods so my level of spiciness may differ from yours). Overall I give this dish a 9 out of 10 and must say that its worth the travel.

Quick Chicken Paprikash

2011-09-22T22:05:00.000-07:00

I saw the "quick" in this Whole Foods recipe and it instantly made it on my favorites list. The tanginess of the sour cream and acidity of the tomatoes make this dish.

Ingredients (1/2 original recipe):

1/2 large yellow onion, thinly sliced

1 large green bell pepper, cored, seeded and sliced

2 cloves garlic, chopped (I used minced garlic)

4 boneless skinless chicken thighs, cut into chunks

1 can diced tomatoes, with their liquid

1 1/2 tbsp paprika (the original recipe called for Hungarian paprika but I couldn't find any)

1 cup chicken broth

1/2 cup sour cream

Other ingredients: olive oil, salt and pepper to taste, 1/4 cup flat-leaf parsley - chopped (I didn't have any fresh parsley so I used dried), and 1 tbsp cornstarch.

Heat olive oil over medium-high heat. Season chicken with salt and pepper and add to pot. Cook, stirring occasionally, until chicken is golden brown all over, about 10 minutes. Using a slotted spoon, transfer chicken to a plate and set aside.

Add onions and garlic to pot and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in paprika until it coats everything in the pot. Add bell peppers and stir again to coat.

Add tomatoes, parsley and chicken broth and bring to a boil.

Add reserved chicken and any accumulated juices, and return to a boil.

Reduce heat to medium and cook, uncovered, for 20 minutes, to allow flavors to develop and chicken to become tender. Mix cornstarch and 1 tbsp water in a small bowl then stir in pot. Cook a few minutes more, until thickened.

Remove pot from heat and stir in sour cream.

In 30 minutes you can enjoy this one pot meal!

My Latest Obsession

2011-09-21T12:57:00.001-07:00

To those that know me it is no surprise that my obsession comes neatly wrapped in a Nordstrom logoed bag. However, the contents of this bag may not be what you're expecting. Inside is a treat that I cannot go a few days without - Cafe Nordstrom's Lemon Ricotta cookie.

This is no ordinary cookie! It's fluffy, cake-like inside and crispy outer is worlds away from a regular cookie. And the frosting is a perfect blend of lemon and sugar...one word - delish! I found a recipe by Giada that I will try soon, stayed tuned.

Try it and let me know what you think!

Dutch Oven Beef & Noodle Casserole

2011-09-19T20:38:00.000-07:00

Autumn is quickly approaching and what better way to welcome it than to cook a casserole! This Whole Foods recipe requires very little prep work and is very easy. The original recipe yielded 6 to 8 servings, I cut it in half and still had enough for leftovers.

I liked the fact that the recipe doesn't use any oil but I like sauteed onions and that's the only I would change. I would saute the onions first, add the beef and the rest of vegetables.

Ingredients:

1 small red bell pepper, cored, seeded and chopped (it's supposed to be a GREEN bell pepper but I accidentally grabbed the red)

2/3 cups sliced mushrooms (more or less - I love mushrooms)

1/2 medium yellow onion, chopped

1 cup frozen corn

About 1/2 pound lean ground beef

1 (28-ounce) can diced tomatoes (I left this measurement as is because it looked like it needed more than half and I was right)

1 cup shredded cheddar cheese

12 oz. packed egg noodles

Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through.

Add corn, mushrooms, onions, peppers, and salt and pepper and stir well.

Spread uncooked noodles evenly over the top

Then sprinkle cheese over noodles.

Pour can of tomatoes, with their juice, over the cheese and noodles.

Tightly cover pot, reduce heat to medium-low and cook for 1 hour.

Uncover pot, set aside for 5 minutes then serve.

Chicken Tostada

2011-09-05T08:08:00.000-07:00

This is a healthy, quick weeknight meal. Preheat oven for 350 degrees.

First, you'll want to season one rinsed and patted dry skinless chicken breast with salt, pepper and cumin. Put it in the oven for 15-20 minutes or until cooked through. In the meantime, prepare one avocado. I usually cut it in half, twist each half to separate, stick the end of knife in the seed and pry it out. To peel the avocado, I just tear the peel off with my fingers. I've found that this method is the cleanest (and the only way I know). How do you peel your avocados?

Once the avocado is all peeled, cut it lengthwise into thin strips.

Next, cut 1 cup of Romaine lettuce into thin strips. At this point, we're about 6 minutes into preparation.

6 minutes before the chicken is cooked, brush 4-6 corn tortillas with olive oil and put in the oven for 4-5 minutes.

While the chicken and tortillas are in the oven grab shredded Monterey Jack cheese, salsa and refried beans. You can either heat the refried beans on your stove top or in the microwave.

The chicken is done! Use 2 forks to shred the chicken or simply cut into thin strips.

Time to build your tostadas. First, beans....

cheese...

chicken...

avocado...

lettuce...

and finally the salsa. Serve immediately with your favorite hot sauce.

Braised Short Ribs

2011-08-09T21:24:00.000-07:00

This recipe was recommended by my sister-in-law and I'm glad I tried it! From the multiple layers of flavor to the tenderness of the meat, this dish will be a permanent addition to my book of recipes. However, it does take 4 hours to prepare so it's definitely a weekend meal. The recipe is courtesy of Anne Burrell (Secrets of a Restaurant Chef) from the Food Network. Enjoy!

Prepare the following vegetables:

- 1 large Spanish onion, cut into 1/2-inch pieces

- 2 ribs celery, cut into 1/2-inch pieces

- 2 carrots, peele, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

- 2 cloves garlic, smashed

Other ingredients:

- Bone-in short ribs

- Kosher salt

- Extra-virgin olive oil

- 1 1/2 cups tomato paste

- 2 cups water

- 1 bunch fresh thyme, tied with kitchen string

- 2 bay leaves

Generously season each short rib with salt.

Coat a large Dutch oven (or pot that is oven safe) with olive oil and bring to a high heat.

Add short ribs to the Dutch oven and brown very well, about 2-3 minutes each side. Preheat oven to 375 degrees.

While the meat is browning, puree prepared vegetables in a food processor.

Puree until vegetables reach a thick consistency. Do not over process.

The puree should be like a thick paste.

To tell if the short ribs are finished browning, you'll notice the caramelization on parts of the meat.

Remove the short ribs from the Dutch oven and drain the fat. Coat the bottom of the same Dutch oven with olive oil and add the pureed vegetables.

Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the Dutch oven, about 5-7 minutes. Scrape the crud and let it reform.

Scrape the crud again and add 1 1/2 cups tomato paste.

Brown the tomato paste for 4-5 minutes. Add the wine (I used Merlot for it's full bodied flavor) and scrape the bottom of the Dutch oven. Lower the heat if things start to burn. Reduce (cook) the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme and bay leaves. Cover the Dutch oven and place in preheated oven for 3 hours. Check periodically and add more water if necessary. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking.

Serve the ribs with the braising liquid. I served the ribs with mashed potatoes and it was delicious!

Broiled Mackerel With Broccolini and Tomato Salad

2011-08-04T21:53:00.000-07:00

It has been quite some time since my last post and I wanted to start off with a recipe that's back to basics. Fish, tomato salad and rice is a Filipino staple that I prepared a healthier version of. Instead of frying the fish I broiled it in the oven and put less salt. In addition, I used brown rice instead of white rice. This is a modest meal but full of flavor, enjoy!

Mackerel is a hearty, fatty fish with a lot of flavor and so it doesn't need much seasoning.

First you'll want to clean and cut the mackerel into fillets.

Add 1 teaspoon of olive oil and season with salt and pepper to taste.

Broil for 15-20 minutes.

Blanch broccolini.

Dice tomatoes.

Put broccolini and tomatoes in a bowl. Add 1 tablespoon fish sauce, the juice of a small lemon and pepper.

Clams, clams, clams!

2011-05-23T13:03:00.001-07:00

We went to Seabeck yesterday (5/21/11) to go oyster picking and there's nothing better than eating fresh shucked oysters on site! We found the smaller ones to be sweeter and smooth and so delicious. While there the company, Hood Canal Seafood, had claims for $4 per pound which is a steal compared to the ones Whole Foods sells for $5.99 per pound.
Last night I prepared the clams with garlic, shallots, butter and white wine.

Ingredients:
2 pounds clams
1 tablespoon olive oil
3 tablespoons unsalted butter
6 garlic cloves, roughly chopped
1 large shallot, cut in thin rings
3 tablespoons white wine (any is fine, I use Chardonnay)
Juice of 1 lemon
Zest of 1 lemon
3 Roma tomatoes, diced
4 green onion stalks, diced

Heat oil in large skillet. Add garlic and shallots and let saute for 3 minutes then add butter. Allow butter to melt while garlic and shallots brown. Add wine and let reduce, about 3 minutes. Add clams and lemon zest and stir. Cover for about 5 minutes. Add lemon juice, tomatoes and green onions and cook until clams open. Serve with pasta or garlic bread and enjoy!

Good Find: Brioche Burger Bun

2011-05-12T19:18:00.000-07:00

One day I was shopping at Whole Foods and didn't know what kind of burger bun would go well with salmon. Looking confused I asked one of the associates and he introduced me to the brioche burger bun. He even said, "Once you have these you will try to make burgers as often as you can." So I got home, cooked up the salmon and toasted the buns...every bite was heaven and the buns went so well with the salmon! The buns are light, a little flaky and have a hint of sweetness. To incorporate more fish in our diets I often buy cod filets and throw them on these buns. They're even good with lamb patties. I like the buns so much I put them in the toaster and spread Nutella on them for breakfast :)

The buns are from a local bakery in downtown Seattle called, Macrina Bakery & Cafe. Try them, you'll have no regrets!

Happy Cinco de Mayo!

2011-05-05T20:33:00.001-07:00

This is one of my favorite recipes from Cooking Light, its easy and takes barely any time to prepare. The recipe below is not the exact recipe from the magazine...for one, they used pork and two I just cooked it from memory but it should be pretty close.

Ingredients:
1 chicken breast
2 chipotle peppers (from the can), finely diced
1 lime, zested and juiced
Salt to taste
1 tablespoon olive oil
2 large shallots sliced into thin rings
6 small (taco size) corn tortillas

Slice chicken breast into thin strips and put in medium sized bowl. Cut chipotles and add to bowl. Zest the whole lime over the bowl then cut lime in half and add the juice of the whole lime. Let sit for 15 minutes. While the chicken is marinating, slice shallots and in 10 minutes heat the olive oil on medium in a skillet. Saute shallots until tender then place in a serving bowl. Add chicken to skillet and saute until meat is cooked. While chicken is cooking warm tortillas on medium heat in a small skillet; only heat for 30-40 seconds on each side. You want the tortillas maliable not crisp. When chicken is cooked add to bowl of shallots and mix.

Serve tacos immediately. We added lowfat sour cream to our tacos just for a little flavor. Enjoy!

Black Bean and Ginger Halibut

2011-05-03T12:33:00.001-07:00

Well folks its been awhile since my last post but I'm back! During the Lenten season I chose to give up beef and of course had no meat on Fridays. As a result, I prepared a lot of fish and vegetarian dishes but didn't want to eat the same thing week after week. So I looked up recipes online and conjured up recipes from my childhood; they turned out great and below is one of preparations. First, I must say that on Easter we decided to celebrate with a steak dinner and for some reason it wasn't that great tasting. In addition, maybe it was just me but I felt lethargic afterwards...two months of not eating red meat made realize that I CAN live with LESS beef in my life. I have to admit, it wasn't only giving up beef that made me feel this way reading articles about the health ramifications of beef was also a contributor. Therefore, I'm choosing to incorporate a lot more seafood and lean meats into my diet...beef, maybe on special occasions.

For this recipe I chopped ginger into fine stringy pieces and sauteed them in olive oil with minced garlic. Joe picked up Judy Fu's black bean sauce and to my surprise it was good and not as salty as the black beans you get in the can to make the sauce...add 3-4 tablespoons and then add your fish. I used larger pieces of halibut so you can adjust the amounts based on the size of the fish. Cook for 4 minutes (depends on thickness of fish and preference of doneness) on each side and voila, you're done!

Brown Butter Risotto with Pan Seared Scallops

2011-04-13T17:21:00.001-07:00

Last week when I was sick I enjoyed watching Giada at Home and in this particular episode she made an entree, appetizer and one breakfast/dessert - risotto, smoked salmon with apples and capers and cinnamon twists. The original risotto recipe was made with lobster and I substituted it with scallops. Please find the recipe at foodnetwork.com.

I didn't take step by step pictures this time because I was on the phone with my dear friend on the east coast and had to multi-task. Here is the end result; the only thing I would change is the cook time on the rice because I ended up following the recipe and as a result overcooked it. Just use your judgement and cook the according to your preference (firm, soft, overcooked).

This is a great recipe for a first timer and can be prepared with different flavors so don't limit yourself to just this. My dad suggested putting dill or mushrooms and I'm sure there are many other flavors you can incorporate. Enjoy!

My New Toy

2011-04-12T12:47:00.001-07:00

Tonight I'm breaking in my dutch oven with a Brown Butter Risotto with Pan Seared Scallops...stay tuned!

Ponzu-Ginger Cod Over A Bed Of Spinach

2011-04-04T19:51:00.001-07:00

This week is all about cooking with flavors that I love! Don't be afraid to pair flavors and experiment, it's part of the joy of cooking. Sometimes you'll stumble across flavors that work so well together they're worthy of publishing and sometimes you won't. Today's flavors are Ponzu, Chives, Fresh Ground Pepper and Ginger. I decided to go with Cod which is a light, flaky fish that pairs well with just about anything...not to mention its wild caught and not farm raised.

Integrating lots of flavor is important when cooking healthy especially if it's a lifestyle change...you want to make foods that taste good despite their nutritional value. Most people correlate healthy cooking with flavorless but it's not true if you use fresh ingredients like fresh herbs, root vegetables, fruit, etc.

Preheat oven to 350 degrees Fahrenheit. Chop 1/4 cup fresh chives. By the way, the knife pictured below is one of the best knives I've ever used because it cuts fresh herbs without bruising them and cutting onions is a breeze. This is a Nonstick Santoku Knife Colori by Kuhn Rikon and it even came with a knife sharpener! I bought it about a month ago at Sur la Table and I love it.

Below I peeled a 2-inch piece of ginger. It doesn't have to be perfectly peeled since the next step is to grate it.

So I'm going to plug another tool that I absolutely cannot live without. I initially bought this handheld grater and thought that it would be fine to use for zesting lemons...boy was I wrong! It was so hard to zest a lemon and it kept on grabbing the white part of the rind. Finally, I decided to find a new one. I ended up at Sur la Table and bought this Microplane Soft Handle Zester Grater...it makes life so much easier!

See how finely the ginger was grated...it's the consistency of a paste which is perfect for this dish as it will act as a crust for the cod.

Tear two pieces of foil, or however many pieces of fish you have, big enough to enclose the fish in and so that that the sides do not touch the fish. I'll tell you the importance in the next step. Smear the grated ginger on the fish, sprinkle chives, add fresh ground pepper and about 1 1/2 tablespoons Ponzu each.

The yellow of the ginger and green chives look so beautiful on the cod filet.

My dad taught me this method of steaming fish in the oven. The idea is a to build a "tent" for it to cook in and when it's in the oven the steam from the fish will circumvent in it's tent and cook the fish evenly.

The first step is to fold the longer sides up...

...pinch and fold over...

...continue until the top is finished. Be sure that the foil on the sides are not touching the fish...

...now pinch and fold the sides.

The finished product! Be sure that there are no holes for steam to escape and pop the fish in the oven for 18 minutes.

While the fish is baking/steaming fill a medium skillet with 1 1/2 cups of water and bring to a boil.

Add 2-3 cups of baby spinach...remember they will cook down so add as much spinach as you'd like.

Before...

After...Blanch for 2-3 minutes. Overcooking vegetables is not only unappetizing but you also lose a lot of nutrients by overcooking them.

Ok, let's started on the spinach marinade. Add 2 tablespoons low-sodium soy sauce to a medium bowl...

Add 1 teaspoon sesame oil...

1 tablespoon rice wine vinegar (the soy sauce and vinegar ratio should be 2:1)...

Add fresh ground pepper to taste and add spinach...

Add 2 teaspoons Tabasco or to taste...

Add a pinch of crushed red pepper and let marinate until the fish is finished cooking.

18 minutes is up and here they are!

Make a bed of spinach and add fish.

Drizzle the spinach marinade around the spinach and serve.

This dish, actually almost any dish, goes well with Italian Soda...some of my favorite flavors are Blood Orange, Tangerine, Lemon, Green Apple, Pomegranate and Grapefruit.

Pappardelle with Baby Spinach, Herbs, and Ricotta

2011-03-31T21:12:00.001-07:00

This is the last recipe of the month and I'm ending it with a light, healthy meal.

Pappardelle? That's what I wondered when I stumbled upon this recipe. Pappardelle, or ribbon pasta, is a traditional egg pasta that is served with wild boar and rich hare sauces. Apparently, there are some towns of Italy that have celebrations for this type of pasta. After you try this recipe you will have a celebration in your mouth! The pasta is made from eggs and therefore doesn't have that starchy, denseness to it. In addition, the recipe is light and really features the beauty of the pasta. Much thanks to Cooking Light magazine for the recipe; rating: 5/5!

Look at how beautiful the individual strands of ribbon pasta are coiled up (below).

The first step is to fill a large stock pot with 2 quarts of water, add 1 tablespoon kosher salt and bring to a boil. Add all 8.8 ounces of uncooked pappardelle and cook until pasta is al dente.

While the pasta is cooking chop 1/4 cup fresh chives, 1/4 cup fresh flat-leaf parsley and 1/4 cup fresh dill. I do all my prepping for the week on Sundays so that's why my herbs are in a bag labeled, "Thursday."

Once the pasta is cooked reserve about 1 1/2 cups of the pasta water.

Add 1/3 cup whole-milk ricotta cheese (I used part skim) and 1/2 cup pasta water to a food processor. Pulse until well blended.

Add pasta to a large bowl along with 3 tablespoons of your choice of cheese. The recipe called for fresh pecorino Romano cheese and I used Parmesan...

Add 3 cups of baby spinach...

Then the ricotta mixture and chopped herbs...

Mix well and serve!

Scallops with Spinach and Paprika Syrup

2011-03-30T21:49:00.001-07:00

Yummo! I was extremely pleased with this recipe, courtesy of Cooking Light's April 2011 issue. The flavors and textures made this light meal delightful! I could eat this once a week and would not tire of it; rating: 5/5.

Ingredients:

1/4 cup sugar

1/4 teaspoon paprika

1/8 teaspoon ground red pepper (Cayenne)

1/4 cup fresh lemon juice

2 teaspoons olive oil, divided

1 1/2 pounds jumbo sea scallops

1/4 teaspoon salt, divided

1/4 teaspoon black pepper

1 teaspoon minced fresh garlic

10 ounces fresh baby spinach

1/4 cup pine nuts, toasted

In a medium saucepan add sugar...

fresh lemon juice...

Paprika and Cayenne. Bring mixture to a boil and cook for 4 minutes, stirring constantly with a whisk. I turned down the heat to low while I prepared the scallops, spinach and pine nuts.

Add 1 teaspoon olive oil to large skillet and heat on medium-high. Rinse scallops and pat dry with a paper towel. Season with salt and black pepper. Add scallops to skillet and cook for 2 minutes on each side. When scallops are finished cooking set aside. Add 1 teaspoon to the same skillet and then add garlic; cook for 30 seconds and add half of the spinach. Let cook until wilted and add the remaining spinach.

Like always, the spinach really cooks down. If 10 ounces isn't enough feel free to add more spinach (that's what I did). A lot of spinach never hurt Popeye ;) Add 1/8 teaspoon salt.

Roast pine nuts on medium-high heat for 2-3 minutes. Pine nuts are definitely a luxury...the amount pictured was about $4!

Plate spinach and scallops, drizzle with syrup and sprinkle with pine nuts. Enjoy!

Linguine with Clams and Fresh Herbs...not so good.

2011-03-30T21:42:00.001-07:00

I got this recipe from Cooking Light's April 2011 issue and have to say that it looked so good in the picture but after making it I'd give it a 1.5/5. So far, the recipes I have tried from Cooking Light were really good but this was a disappointment :( I figured that since the recipe had red onions, wine, fresh herbs and a hint of butter the flavors would really come out. They didn't! I wouldn't waste your money and time on this recipe.

Lemon Curd, what???

2011-03-30T21:08:00.001-07:00

A few weeks ago Trader Joe's featured lemon curd on their FB page and so I checked out the product and read the reviews. All these people were talking about lemon curd like it was gold and I thought, "Lemon curd? Good on pancakes? Especially good with yogurt?" Of course my curiosity sparked and I wanted to know what all the hype was about. C'mon, good could this really be?

3/4 cup sugar
1 tablespoon lemon zest
2 large eggs
2/3 cup fresh lemon juice (2 1/2 large lemons)
2 tablespoons butter (stick)

Seriously, how could these ingredients develop into something that is so good???

Combine the first three ingredients in a small saucepan over medium heat, stirring constantly with a whisk. Cook for about 3 minutes or until the sugar dissolves and the mixture is light in color. Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with whisk. Let cool. Store lemon curd in the refirgerator; its good for one week.

Ok so I bet you're curious like I was...lemon curd is one of the best creations ever! I tried it on a whole grain blueberry English muffin and it was good...but by far, I'd have to say its absolutely DELICIOUS in yogurt!!! This is a must try. Lemon curd is easy and cheap to make but trust me it'll taste like a million bucks (well not quite a million but close enough).

One Pot Meal: Roasted Lamb, Potatoes, Cauliflower and Shallots

2011-03-27T22:39:00.001-07:00

This is a recipe inspired by my dad's Pankko crusted rack of pork, Eating Well's Roast Leg of Lamb, Cauliflower & Shallots and Sandra Lee's Chicken Provencal recipes. The result, multiple layers of flavor and all in one skillet!

Ingredients:

4 tablespoons extra-virgin olive oil, divided
2 pounds leg of lamb, boneless and tied together with kitchen twine
salt and pepper to taste
3 tablespoons stone ground mustard
1 cup Pankko
3 sprigs thyme, chopped
1/3 cup parsley, finely chopped
1 pound baby or new potatoes
1 medium head cauliflower, roughly chopped
5 shallots, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat oven to 425 degrees Fahrenheit. Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Season lamb with salt and pepper and brown all sides of the lamb. Let lamb cool for 10 minutes. In the meantime mix Pankko, thyme and parsley in a large plate. Smear mustard all over lamb and then coat with Pankko mix. Place lamb in skillet and in oven for 20 minutes. In a large bowl add potatoes, cauliflower, shallots, dried herbs, salt and pepper to taste and 2 tablespoons olive oil; mix well. After 20 minutes add vegetable mixture and roast for an additional 20 minutes or until lamb is 145 degrees Fahrenheit (for medium). Let lamb rest for 10-15 minutes and cut in half inch slices. Enjoy!

Going Vegetarian Tonight!

2011-03-21T22:25:00.001-07:00

Just to change it up a bit and of course to try new recipes I decided to make an Asparagus and Mixed Green Salad Topped With Poached Eggs and Crispy Potatoes With Spicy Tomato Sauce; recipes courtesy of Eating Well.

I LOVED the salad because of the great homemade vinaigrette and the soft set poached egg really added depth to citrus-based dressing. The potatoes and dipping sauce were so, so but they’re quick and easy to make for a weeknight meal. The best part about this meal: it’s only 390 calories!

Asparagus and Mixed Green Salad Topped With Poached Eggs

Makes: 4 Servings

Total: 30 Minutes

Ingredients:

2 bunches asparagus (about 1 pound each), trimmed

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground pepper, divided

Zest of 1 lemon

2 tablespoons lemon juice

1 tablespoon minced shallot

1/2 teaspoon dry mustard

4 large eggs

1/4 cup distilled white vinegar

1 7-ounce bag baby arugula (about 10 cups)

1/2 cup thinly shaved Parmigiano-Reggiano (I left this out because I didn't have any)

Preheat oven to 450 degrees Fahrenheit.

In a large bowl toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper. Transfer asparagus to rimmed baking sheet and roast, stirring once for about 16 minutes.

In a small bowl whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard. Set aside 4 teaspoons of the dressing.

When the asparagus is finished roasting let cool while you poach the eggs.

Break each egg into its own small bowl. Fill a large skillet with 2 inches of water and bring to a boil. Add vinegar and reduce to a gentle simmer. Submerging the lip of each bowl into the simmering water, gently add eggs, one at a time. Cook 4 minutes for soft set. With a slotted spoon remove eggs and place on a plate to dry and cool slightly.

In a large bowl, toss arugula and asparagus with the dressing and divide among 4 plates. Top each with a poached egg and drizzle with 1 teaspoon of the reserved dressing. Garnish with cheese.

Crispy Potatoes With Spicy Tomato Sauce

Makes: 4 servings, about 3/4 cups potatoes and 2 tablespoons sauce each

Total: 40 minutes

Ingredients:

1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided

6 cloves garlic, minced

1 15-ounce can crushed tomatoes, preferably fire-roasted

1/2 teaspoon smoked paprika, optional

1/2 teaspoon crushed red pepper

1/2 teaspoon salt, divided

1 1/2 pounds new or baby potatoes, scrubbed and cut into 3/4- to 1-inch cubes

1/4 teaspoon freshly ground pepper

Heat 1 teaspoon oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes, paprika, crushed red pepper and 1/4 teaspoon salt. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, about 18 minutes.

Meanwhile, toss potatoes, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium and cook potatoes for about 15 to 20 minutes, until tender. Serve the potatoes with the sauce for dipping.

Cake Baking & Decorating Class @ Sur la Table

2011-03-20T22:01:00.001-07:00

Another passion of mine is baking and so I decided to take a class to obtain more skills. The class was great because we learned how to make classic cakes like the Sachertorte (1832), Opera Gateau (early 1900's) and the Princess Cake (1930's).

Notice the dome shape we created...its traditionally how the cake is shaped. This cake is made up of several layers of vanilla sponge cake moistened with orange vanilla cake syrup, with raspberry jam and Mousseline Cream between the layers.

The cake is covered in green marzipan and lightly dusted with powdered sugar. My first thought was that green doesn't really exude "princess" but who am I to question tradition. I guess the other people in my class felt the same and so we made a pink one too!

Black Forest and Princess Cakes

All the layers are beautiful!

The cake in the middle is the Sachertorte which is rich and decadent...almost like a truffle.

9-Ingredient Pasta

2011-03-19T22:18:00.000-07:00

Literally, this is all you need! Spaghetti sauce, pepper mill, EVOO, shredded parmesan, pasta, sun dried tomatoes, fresh Italian basil, garlic and sea salt.

This is not a new recipe but I wanted share my 9-Ingredient Pasta or my Go-To Pasta. Do you ever get home from work and feel so tired that the thought of cooking a meal sounds like quite the task? Well here’s an easy, healthy meal that you can prepare in 15 minutes! You can tweak the recipe any way you want, the items below are what I had sitting around and are tailored to my preference.

Ingredients:

Pasta (in this recipe I used whole wheat spaghetti noodles because it’s better for you but you can use whatever you have in the cupboard)

2 teaspoons sea salt

1 tablespoon extra virgin olive oil

6 cloves garlic, rough chop

8 sun dried tomatoes, cut in thin strips lengthwise

1 cup spaghetti sauce (my personal favorite is RAO's Homemade Puttanesca)

fresh Italian basil (I like buying the living basil because it’s so fresh and aromatic)

shredded Parmesan

freshly ground pepper

Directions:

Bring water and 2 teaspoons of water to a boil. Cook pasta for 8-10 minutes; I prefer cooking the pasta for about 8 minutes to be al dente. While the pasta is cooking heat the olive oil in a medium sized skillet on medium-low heat. Add garlic and saute until golden then add the sun dried tomatoes and continue to saute for 2 minutes. Add pasta sauce and saute until hot, about 2 minutes. Add pasta to sauce and transfer to a serving bowl. Stir in fresh basil and top with Parmesan.

Asparagus-Gouda Souffles

2011-03-18T22:48:00.000-07:00

I decided to start my blog with the ever-temperamental soufflé. I bet you've seen food shows where the cook prays out loud that their soufflé doesn't sink and makes the sign of the cross. Of course this sparked my curiosity...do the planets really have to be in alignment for a soufflé to turn out? Why are these cooks scared to open the oven and discover the end result? Well, I don't have the scientific explanation for why a soufflé would sink or why it has to be prepared a certain way. Nor do I have the experience to tell you that I've experimented with different recipes and techniques of preparing a soufflé.

Friday, March 18, 2011 I attempted to make an Asparagus-Gouda Soufflé for the first time. In fact, it’s my first time making a soufflé at all and I admit I did the sign of the cross before I put my soufflés in the oven! Of course they turned out wonderful otherwise the tone of my writing would be A LOT different.

NOTE: The original recipe, from Eating Well's April 2011 issue, called for goat cheese but I couldn't find an aged goat cheese that I liked so I used a Gouda. Below is the recipe including my tweaks.

Ingredients:

1 bunch asparagus, trimmed

1 1/2 cups nonfat milk

2 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon coarse salt, divided

1/4 teaspoon freshly ground pepper

Pinch of ground nutmeg

4 large egg yolks, at room temperature

8 large egg whites, at room temperature

1 cup diced Gouda cheese

Position rack on the lowest level of the oven and preheat to 375 degrees Fahrenheit. Coat 6 ramekins with cooking spray and place on a rimmed baking sheet.

Fill a large skillet with an inch of water and bring it to a boil. Add the asparagus and cook for about 3 minutes, depending on your preference of doneness. Put asparagus in a colander and run cold water over it; drain.

In a small saucepan heat milk on medium heat until hot. Simultaneously, in a large saucepan melt butter then add flour, whisking constantly for 2 minutes. Remove large saucepan from burner, slowly whisk in hot milk, turn heat to medium-low and return to burner. Whisk milk until it thickens, about 3 minutes. Add 1/2 teaspoon of salt, pepper and nutmeg. Remove from heat and whisk in 4 egg yolk one at a time. Transfer mixture to large bowl and stir in asparagus and cheese; set aside.

In a large bowl, use an electric mixer to beat egg whites. When eggs white are foamy, add the remaining 1/2 teaspoon of salt. Continue to beat eggs until the peak doesn’t flop over.

Using a rubber spatula add 1/3 of the egg whites to the asparagus mixture and mix well; gently fold in the remaining egg whites. Put mixture into ramekins, do the sign of the cross and bake the soufflés on the bottom rack until puffy and golden, about 24 minutes or 145 degrees Fahrenheit. Enjoy!