Kitchen Konfidence

Homemade Vegetable Stock

Brandon Matzek — Tue, 15 May 2012 19:05:46 +0000

Spending a Sunday afternoon beside a simmering pot of stock has become a monthly ritual of mine this past year. Engulfed in an array of comforting aromas, I just love sitting in my kitchen with a warm mug of coffee and my eReader. Pleasant hits of parsley, bay and thyme briefly interrupt my casual page-turning. If you are not making stock at home already, I would highly recommend starting now. The process of making Homemade Vegetable Stock is fairly easy and the results are cheaper and tastier than store-bought versions. All you have to do is brown some vegetables, add herbs and spices, cover with water and simmer! It’s really that simple. The ingredient list is also pretty flexible. Taste will not be compromised if you only have 4 carrots rather than 5. And if you have a stray leek or handful of mushrooms leftover from a previous recipe, this pot of Homemade Vegetable Stock would gladly welcome them with open arms. So I urge you to block out some time this Sunday afternoon, and give this recipe a try. Continue reading for the recipe, tips on making a perfect batch of flavorful stock and ideas on how you can use this stock.

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Support

Brandon Matzek — Thu, 10 May 2012 16:21:09 +0000

Well I think an introduction is in order here. Kitchen Konfidence readers, please meet Jorge, my boyfriend. In just 7 days, Jorge will be embarking on a 4 day 330 mile bike ride that is raising money and awareness for HIV/AIDS-related services. If you’re a regular here on Kitchen Konfidence, you probably know that I usually keep personal chit chat to a minimum. But I’ve decided to dedicate this entire post to Jorge and the NorCal AIDS Cycle because it’s a cause I’m truly passionate about. I have several friends affected by this virus, so I try to do my best to raise funds when I can. Unfortunately, I’m not a cyclist. I’m a writer. I’m a photographer. And I’m a home cook. So I’ve come up with a fun giveaway below to help raise funds for Jorge’s ride that involves some seriously tasty treats. Continue reading for details.

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Perfect Scrambled Eggs in Just 40 Seconds

Brandon Matzek — Tue, 08 May 2012 16:11:12 +0000

After just 20 seconds of whisking and 20 seconds of cooking, you’ll have a perfectly light and fluffy mass of hot, scrambled eggs. The secret? Poaching. A steady stream of freshly beaten eggs is poured into a steaming pot of swirling, salted water. The eggs cook almost instantly. After a brief draining process, you can season your eggs however you like. Below, I’m suggesting extra-virgin olive oil (for richness), chile oil (for heat), chopped parsely (for freshness), fleur de sel (just because) and freshly ground black pepper (for MOAR heat). You could also try shredded cheese, salsa, chopped cilantro and sour cream. Or simply serve with hot buttered toast and a few strips of crispy bacon. I’m even tempted to pile up these eggs between two pieces of bread with a sizzling breakfast sausage and a thin swipe of herbed aioli. The possibilites are endless! Continue reading for the recipe plus tips to master this method.

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Cinco de Mayo Recipes

Brandon Matzek — Thu, 03 May 2012 17:18:11 +0000

I just love Mexican food, so you can imagine how excited I get each year when Cinco de Mayo comes around. This year, I’ve been quite consumed over the past three weeks with a new house hunt, so my fiesta preparations have been virtually nonexistent. Luckily, I recently found an amazing place to live (more exciting deets coming soon), so I can now concentrate all my time on party planning. I’ve gathered some of my favorite Mexican recipes below all suitable for a Cinco de Mayo celebration. From cocktails to tamales, these recipes are all so bold and so delicious. Continue reading for the roundup.

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Bolognese Sauce

Brandon Matzek — Tue, 01 May 2012 17:45:27 +0000

Up until this year, my method for making Bolognese Sauce called for adding cooked, seasoned beef to my Homemade Tomato Sauce, simmering for a bit, then finishing with fresh herbs. It wasn’t until I saw this video that I realized I wasn’t really making Bolognese Sauce at all! After experimenting a bit with Mario’s recipe, I found a method that I really love. This slow cooked Bolognese Sauce pairs a number of classic aromatics with ground beef, pork and bacon. The mixture is then simmered in tomato paste, whole milk and wine. Thick, rich and luscious, the finished sauce has the most amazing depth of flavor. The recipe below definitely takes some time to make. But I urge you to give it a try. You won’t be sorry. Continue reading for the recipe.

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San Diego Food Blogger Bake Sale

Brandon Matzek — Thu, 26 Apr 2012 23:39:22 +0000

Over the past several years, I’ve helped many of my friends prepare tasty desserts for bake sales including cookies, cakes, brownies and blondies (to name just a few). But surprisingly, I’ve never actually participated in a bake sale myself! So this year, I’ve decided to help out with the San Diego Food Blogger Bake Sale.

The National Food Blogger Bake Sale was created by Gaby Dalkin of What’s Gaby Cooking in 2009. All funds collected during the bake sale are donated to Share Our Strength. Last year, $25,000 was raised nationally and this year, the goal is to reach $50,000 to help feed hungry kids all over America. Continue reading to get details on the San Diego bake sale. Based on pictures from last year, this is going to be one yummy event you won’t want to miss.

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Arugula Mojito

Brandon Matzek — Sun, 22 Apr 2012 16:18:10 +0000

Arugula might not be the first ingredient that comes to mind when making cocktails; however, I assure you that it’s peppery green flavor works perfectly in this refreshing mojito. A handful of leafy arugula is muddled with bright lime juice and honey simple syrup, then shaken with woodsy gin. Finished with a fragrant sprig of mint, this Arugula Mojito is a delightfully complex beverage perfect for a warm spring afternoon. With each sip, you’ll get a pleasant noseful of mint – a slight nod to the classic mojito. What are your favor springtime beverages? Share your thoughts below plus get the Arugula Mojito recipe.

Just for fun: IS THAT A MOJITO?

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Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

Brandon Matzek — Wed, 18 Apr 2012 17:28:03 +0000

For the past five days, I’ve been in Palm Springs and Indio for the 2012 Coachella Music Festival, a three day marathon packed with concerts, artwork, and overall craziness. This is my first year going to Coachella and I was completely blown away. Normally, I go to one concert every three years, so to see so many of my favorite bands and DJs in such a short period of time was a real treat. To best describe this experience, I’ve shared a small collection of Instagram photos and concert videos below.

I wish I had a good connection between Coachella and this Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs; however, I don’t. All I can really say is that this appetizer is super tasty. Sitting atop a layer of earthy walnut ricotta is small handful of arugula leaves simply dressed in lemon juice, and a rich, soft-boiled egg. Each bite is well-balanced with a satisfying contrast in textures. The toasted bread and arugula provide crunch while the ricotta and eggs lend a creamy smoothness. Be sure to serve these bites up with a fork and knife as they can be a bit messy to eat with just your hands. I’ve got the recipe for you after the Coachella recap.

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Ginger Liqueur

Brandon Matzek — Wed, 11 Apr 2012 14:05:27 +0000

Since first making Ginger Liqueur, I’ve found myself on a number of occasions wandering back behind the bar to steal a moment with this jar of pure amber beauty. In one quick motion, the clasp is undone and the lid popped back. The sweet scent of vanilla, orange and ginger escapes from the opening with just a hint of orange blossom in the background. A smell almost as intoxicating as the alcohol. After mixing a drink of Ginger Liqueur, vodka, lemon and sparkling water, I relax for the evening, enjoying each sip of my handcrafted Ginger Lemon Fizz. Making liqueurs at home is a simple process that produces tasty results often cheaper than store-bought equivalents. A liqueur is essentially an alcohol infusion that has been sweetened with a simple (or flavored) syrup. With no special equipment needed, this sweet infusion comes together in just three days. Continue reading for more pictures of Ginger Liqueur plus a link to the recipe!

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How to Make Ricotta

Brandon Matzek — Tue, 10 Apr 2012 18:41:42 +0000

You won’t even believe how easy it is to make ricotta at home. This process takes about 15 minutes. No joke. Simply bring a mixture of milk, cream, yogurt, lemon and salt to a simmer, let curdle, then strain. Done. Freshly made ricotta is cheaper and tastier than it’s store-bought counterpart. Really, there’s no reason why you shouldn’t be making ricotta in your own kitchen. Use this homemade cheese in any recipe that normally calls for ricotta or simply enjoy in a bowl topped with your favorite seasonings. Tender and creamy, the ricotta pictured above is dressed with just a drizzle of olive oil, bright lemon zest, black pepper and flaky sea salt. So simple. So delicious.

Please note that you should really use whole fat products for the recipe. If you try to substitute in lower fat products, you may have unfavorable results. Continue reading for the recipe.

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