Trial and Error in the 21st Century

Holiday Cookies

2012-01-14T12:11:00.000-08:00

Let me guess. Christmas is the last thing you want to think about right now. Ornaments and decorations have been dutifully dismantled and packed away. You've begrudgingly payed off your December credit card bill. You're eating prudently, trying to trim back those post-holiday wastelines. Your New Year's resolutions are in full swing. Don't worry, I get it. But I still want to tell you about Christmas cookies.

I know, I know. I'm sorry. But everyone knows that the holiday season is the very best time of the year for baking, but since I was all but consumed by my last finals as an undergraduate (!!) at the beginning of December, I wasn't able to start my holiday baking until right before Christmas. Then came a whirlwind of post-Christmas colds, the new year, moving back to Berkeley, and starting a new job. Sharing these lovely holiday treats with you took a backseat while life hurtled forward. Can you forgive me?

Know that I made up for missing an entire month of decadent cookie baking by spending an entire day (which I lovingly dubbed the Christmas Cookie Extravaganza) baking all of the goodies that I'd been admiring all December long. I chose my cookies carefully and purposefully to contrast colors, flavors, and textures. There were ginger cookies. There were bourbon balls. There were homemade marshmallows (something that my dad was never able to fully grasp. "Did they run out of marshmallows at Vons?" he asked upon learning that I was making them). I then arranged all of them on a platter for our family's Christmas dinner and they were happily devoured with warm mugs of coffee.

I know these treats are coming to you about a month too late, but I hope you can appreciate them. Plus, there are some great uses for these cookies outside of the holiday season. Linzer cookies? With heart shaped cookie cutters, a Valentine's day classic! Chocolate crinkles? A perfect birthday present for the choco-fanatic in your life! But more generally, do cookies really need an excuse to be made? No. Holidays or not, these cookies are delicious treats that stand alone. So whatever the cookie baking occasion, Valentine's, Christmas 2012, or just Wednesday, I hope you enjoy.

Homemade Vanilla Marshmallows
These would also be great with peppermint of hazenut. Just replace the vanilla extract with the flavoring of your choice. Recipe found on Smitten Kitchen.

Bourbon Balls
Loved the strong bourbon flavor! A decadent twist on classic rumballs. Recipe found on the LA Times.

Linzer Cookies
Beautiful special occasion cookies. There are lots of recipes out there, but I found one I liked from Southern Living. It calls for pecans instead of more traditional hazelnuts, which I found was much more economical and still gave a rich sweetness to the dough.

Chocolate Crinkles
These were a big hit! They're beautiful cookies with the texture of a rich chocolate brownie. Used the recipe from Simply Recipes, and chose to omit the espresso powder.

Frosted Ginger Cookies
These are my favorite holiday cookies. I love the combo of ginger, molasses, and the lemony glaze. These are bright, chewy, and sure to go fast, no matter the occasion. The recipe comes from Sunset, but you can read more about them in a blog post I wrote a few years ago.

Oatmeal Raisin Cookies

2012-01-06T07:11:00.000-08:00

When I was a kid, I used to be so disappointed when my mom would make oatmeal raisin cookies. I so fiercely pined for the rich, gooey, chocolate chip cookies that I saw in Nestle Tollhouse commercial only to find that my mom had tainted perfectly lovely cookie dough with dried fruit and gritty oats. Looking back on it now, I understand that my mom was concerned about feeding us nutritious food so that she could instill good eating habits in her children and so we could grow up to be strong and healthy, but, at the time, it felt like a travesty.

Now I quite adore oatmeal raisin cookies. I suspect that many of you still feel a little wary of cookies that contend to have some health qualities to them, but I find them deeply satisfying and believe that they can be perfect cookies in the right moment. I love the rich, molassesy flavor of the brown sugar, the hearty chew of the oats, the tart sweetness of warm raisins, and the woodsy smell of cinnamon. I love oatmeal raisin cookies that are thick, chewy, not too sweet, and that taste heavenly piping hot from the oven with a glass of ice cold milk.

Now I'm not trying to win any cookie converts here. If you are sworn against oatmeal raisin cookies, I have no doubts that I can do little to persuade you otherwise. But, if you like oatmeal raisin cookies, even if you just like them a little bit or only sometimes, you will love this recipe. This recipe yields the type of oatmeal raisin cookies that all oatmeal raisin cookies, and I daresay, ALL cookies aspire to be. They are warm, comforting, make your house smell heavenly, and bring back nostalgic smiles to peoples faces. The recipe, as do many fabulous recipes, comes from Smitten Kitchen, and if you follow the recipe's very simple instructions, these cookies are hard to mess up. Is it possible to say that these cookies are perfect? I think you'll have to be the judge of that.

Note: I have MANY Christmas cookie recipes to share, but alas, I left my camera at my parents' house over the holidays. Updates coming soon.

Apple Donuts

2011-12-19T23:39:00.000-08:00

Life is filled with milestones. Some are big, like going to Europe for the first time, graduating from college, buying your first car, or even getting engaged. These are important, life-changing experiences that you're unlikely to forget. They don't happen to often, but when they do, it's a time to reflect on your past, present, and future, and to appreciate yourself and how much you've grown and accomplished as a person. Milestones like these are a big deal.

Other milestones are much smaller but no doubt some can be just as meaningful. Milestones like beating your best mile-time on your afternoon jog, your first kiss, poaching an egg perfectly the first time you try, or learning how to wear contact lenses are special events that are far less recognized than more grander achievements, but, to me at least, are just as important. Sure, we may end up forgetting these occasions in a few years, but at the time they're a source of excitement and personal pride, and for that, they should not be overlooked. It's these every day milestones that keep us going.

I don't remember when I first learned how to fry, but I know that my mom taught me how by making french fries. French fries were a rarity when I was growing up, but home-made french fries were even more special. My mom would cut a russet potato into big matchsticks, and carefully slip then into a big pot of sizzling oil. The fries would emerge, piping hot and golden brown, and be sprinkled with a generous palmful of Kosher salt. Watching and learning how to make french fries was a skill I was able to apply to a litany of my favorite cardiologist condemned foods as I got older, like fried chicken, fried eggplant, and zucchini fritters. And I have my mom to thank for it. Learning to fry was certainly a small milestone, but an asset I'll carry with me for the rest of my life.

These apple donuts are the perfect treats to hone your frying skills. I recently bribed my boyfriend to drive two hours to visit me with this post from Joy the Baker (along with the promise of eternal love etc). It worked, and a few Sundays ago we whipped up these little guys for a decadent breakfast. They're crunchy on the outside, soft and tart on the inside, and with a generous sprinkling of powdered sugar on the top, they're just the right amount of sweet. I used Granny Smith apples and followed Joy's recipe pretty exactly and they turned out beautifully. Plus, they're slightly less terrible for you since they actually contain fruit instead of dough... or maybe I'm just grasping for straws. Either way, they are incredible so give them a try. I can't think of a more special way to celebrate an everyday milestone. After all, isn't that what life is really about?

Jeweled Winter Salad

2011-12-13T16:46:00.000-08:00

What's your favorite winter food? Mine's beef stew. No, it's hot chocolate. Wait, I think it's turkey chili. Sometimes it's sauteed kale smothered in yolk from a perfectly poached egg. Yeahh... that's the stuff.

Winter is a time for hearty things. For comfort foods that warm your heart and stick to your bones. When it's cold and blustery outside, we can't help but want to curl up with our loved ones and a cozy meal. It's in our blood.

But what about those sunny, crisp winter days, the ones that feel invigorating and inspiring the very moment the sun crests the rooftops of sleepy homes as if to say, "Wake up! The day is young, the time is now to make the most of it!" Those are the days I make it to 7:00am spin class. I try to cherish them, because I know as winter wages on, they will be few and far between.

On days like those, our favorite rich, winter comfort foods won't do. We need something fresher, crisper, and greener, and studded with pomegranates. Lucky for us, winter provides plenty of fresh and healthy options, they're just a little unexpected. You know those braised brussels sprouts you ate for Thanksgiving? You know that fennel you sauteed into soup? Remember those apples that you baked into pie? Those things can all be eaten RAW, in a delicious salad that's pretty good for you. No, don't groan. This is yummy, I promise. If Joy the Baker invented it, it can't be bad (I followed her wonderful recipe, minus the almonds). Plus, you'll feel pretty good after you eat it. Crisp winter morning good. Spin class good. So good, in fact, that this may become one of your new favorite winter foods. It certainly has become one of mine.

Whole Wheat Cinnamon Rolls with Orange Glaze

2011-11-13T12:37:00.000-08:00

There's something really special about Sunday mornings. They're quiet and peaceful, a time for families and friends to enjoy one another's company before the din of the workweek takes hold once again Monday morning. It's a time to appreciate simple things, and savor calm moments, and be with the ones you love. A time to remind yourself that it can be so wonderful to live in the moment, to enjoy things just the way they are.

These cinnamon rolls are the perfect way to make Sunday mornings even more special. I've actually never made them myself -- they're my dad's specialty and something I eagerly anticipate when I come home. They're quite a lot of work, so he doesn't make them often, but when he does it's such a treat. The whole wheat flour gives them an earthy taste and texture that compliments the cinnamon well while the orange scented glaze smothered on top makes them rich and decadent with a touch of brightness. Find the recipe my dad uses here on the LA Times. I can't imagine a more perfect way to celebrate Sunday.

Peach Jam Cookies

2011-09-21T11:48:00.000-07:00

Look at these little guys. They're perfect. Seriously, I believe these may be my new favorite cookies. They're delicate, not to sweet, and are faintly flavored with fruit jam (feel free to substitute your favorite jam here). Plus, they look so lovely you can't help but feel fancy. I can't imagine a better accompaniment to a good cup of afternoon tea. I tip my hat to a good friend of me for introducing me to this recipe (hi Mary!).

Peach Jam Cookies
Heavily adapted from Joy the Baker
2 cups unbleached, all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
Pinch of salt
1 stick butter, room temperature*
1/2 cup sugar
1 egg
2 tablespoons milk
1/2 tsp. vanilla extract
1/4 cup peach jam (again, feel free to play around with different flavors)
A handful of whole almonds
Powdered sugar for dusting

1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together dry ingredients and set aside.

3. With a hand mixer (or a stand mixer if you're fancy), beat together butter until light and fluffy, about 3 minutes. Add sugar and beat until well incorporated, about 2 minutes. Add egg and beat for additional 2 minutes. Add milk and vanilla and beat to combine. Add jam and beat to combine. With the beaters or mixture on low, slowly add dry ingredients until just combined. Do not overmix!

4. Spoon the dough onto parchment lined cookie sheets in small balls and flatten slightly with your fingers or the back of a spoon. Press an almond onto the top of each cookie. Bake for 10-12 minutes, rotating cookie sheets halfway through**, until cookies are slightly firm and very lightly golden brown at the edges. Remove from oven and allow to cool. Dust with powdered sugar if desired.

*I don't buy unsalted butter because I think it's silly. If you happen to be using unsalted butter, I guess we can still be friends, but up the amount of salt you add to 1/4 tsp.

** Make sure you actually do this. If they cook unevenly the bottoms will burn!

Ratatouille

2011-09-14T20:29:00.000-07:00

I love ratatouille. It's as close as you can get to a summer stew. As September flies by I think we are all a little nervous about summer produce vanishing from the market stands. I find myself ravishing the market as soon as I get there in search of heirloom tomatoes, breathing a sigh of relief when I find them but dreading the day when their spot on the shelf is empty. Luckily, in California that time won't be for a few weeks (knock on wood), so I've been able to enjoy the end of the summer's feast.

Ratatouille is the perfect celebration of summer flavors. It gently crosses the line between summer and fall; it uses late summer veggies, but is cooked down much like the hearty fall and winter stews we know lie ahead. Sure, summer produce is magnificent fresh from the farmstand. But the flavors of summer vegetables change in wonderful ways if you cook them a while. They intensify and blend in glorious ways as if truly made for each other.

Traditional recipes call for each vegetable to be cooked individually (although I am very skeptical as to whether or not the first French peasant woman to make ratatouille did this -- I have a feeling she just threw whatever was leftover from harvest in a pot and let the vegetables do their thing). This recipe is much simpler in method and tastes delicious. I closely followed a recipe from Mark Bittman, although I did make some minor changes (cooking the zucchini and onions longer, adding more tomatoes, and tossing in fresh basil and parsley to the ratatouille as well), but kept Bittman's simple technique the same. Served atop a pool of creamy polenta, it's warm and filling like fall stews but filled with summer flavors. It's a perfect dinner to enjoy exactly where we are.

Ratatouille
Serves 3-4 as a main dish, 6-8 as a side dish -- Adapted, slightly, from Mark Bittman
3 Japanese eggplants (you can use regular eggplant too, I just like the flavor and texture of the Japanese variety), diced in 1 inch cubes
2 medium zucchini, diced in 1 inch cubes
1/3 to 1/2 cup extra virgin olive oil
1 medium yellow onion, finely chopped
1 tsp. dried herbs (I used Italian seasoning here, but thyme would be great)
1 tablespoon minced garlic
6 or 7 Roma tomatoes, diced in 1 inch cubes
1/2 cup chopped basil
1/2 cup chopped parsley

1. Heat 1/4 cup of olive oil over medium high heat in a large skillet or heavy bottomed pot. Add diced eggplant, stirring to coat, and cook over medium high heat for about 5 minutes. Season with salt and pepper. Lower the heat to medium, and cook for another 10 minutes or until eggplant is very soft.

2. Add zucchini and onions and more olive oil if needed. Cook for 10-15 minutes. Season with salt and pepper.

3. Add herbs and garlic. Add tomatoes and cook for another 5 minutes, until tomatoes are cooked through and release their juices. Stir in chopped basil and parsley and season with salt and pepper. Garnish with extra basil or parsley. Serve immediately.

Two Meals, Same Ingredients

2011-09-05T12:45:00.000-07:00

Hurry! Race to your local market and buy some peaches before they're gone! There isn't much time left! While you're there, pick up some arugula, goat cheese, and thinly sliced prosciutto (trust me). What are you waiting for?? GO! Don't worry, I'll wait.

Back? Good. Now lets talk about these two delicious dishes I made last week with the handful of lovely ingredients I just told you about.

A few weeks ago, I had an amazing salad at a wonderful restaurant in San Diego called Bankers Hill. Now, it's not that I don't like healthy food, I'm usually just not one to go gaga over a salad. But this salad was to die for, featuring innovative flavor combinations and a whole spectrum of textures. There was spicy, crisp arugula, juicy, succulent peaches, creamy, tangy goat cheese, salty, sweet prosciutto, and rich crunchy almonds. Do you see why I was totally blown away? After one bite, I knew I had to try and recreate it.

It was simple really. So simple that I'm not going to even give you a real recipe. Trust me guys, you got this. Just toast up some almonds in a skillet, wash the arugula and pile it on a plate, then scatter over thinly sliced peaches, prosciutto ribbons, and big chunks of goat cheese. Finish off the salad with some chopped toasted almonds and dressing of your choice (I opted for a simple balsamic dressing). Easy, right? And it's totally delicious!

The day after I made this salad I still had all of the ingredients. But as delicious as the salad was, I thought it would be fun to try to use them in a different way. I wanted to figure out a way for that goat cheese to get warm and melty (because, really, isn't that the best way to eat cheese?). I thought of pizza, but I didn't want to make dough. Then I realized I could totally nix the dough and just use bread instead to make open faced sandwiches. Brilliant, right?

I grabbed a couple of slices of Tuscan bread that I'd bought from Trader Joe's earlier that week, laid them on a baking sheet, and lightly drizzled olive oil over each one. Then I laid down those thinly sliced peaches and small pieces of prosciutto. I crumbled goat cheese on top, and slid the bread into a 450 degree oven. About 10 minutes later, the bread was toasty on the bottom, the cheese warm, soft, and very lightly browned at the edges, and the peaches practically melting into the bread. I sliced up the bread and topped each piece with fresh arugula that had been lightly tossed in balsamic. These little flatbreads were to die for. The flavors were even brighter than they'd been in the salad, and the whole meal was so filling and satisfying.

In the end, I loved both meals for different reasons. The flavors are great together so really you can't go wrong. I found the salad to be a bit fresher, while the flatbreads were a little more hearty. Either way, these fleeting summer flavors should be enjoyed while they last.

Lemon Blueberry Frozen Yogurt

2011-09-01T15:21:00.000-07:00

POP QUIZ: How do you make your kitchen feel like an Italian gelateria? Why, make lemon-blueberry frozen yogurt of course! Okay, so frozen yogurt isn't gelato at all. But doesn't this lovely container look like it would fit right in amongst the stracciatella and the gianduja? Oh, how I miss Italy.

Truthfully, I was a little heartbroken when I stumbled upon this lovely post on Orangette yesterday evening. I'd made this gelato weeks before she posted it, even though it seems like I'm a big ole' copy cat. Lemon and blueberry and definitely a classic combination though and the flavors shine through in frozen yogurt form. I even tried a lemon blueberry flavor at an ice cream shop last week (though I thought that my frozen yogurt was better!).

This frozen yogurt is bright, refreshing, and just what you'll want to eat on a warm summer afternoon. Frozen yogurt, rather than ice cream, is the perfect vehicle for these flavors because the natural tartness of the yogurt brings out all that citrus flavor in the lemon. The blueberry ribbons running through it are sweet and juicy, enough so that you may find yourself licking the bottom of the bowl to savor all of their goodness. I followed this recipe from Food and Wine magazine, and while it has a lot of steps, the end result is certainly worth the effort. This frozen yogurt is sure to make another appearance in my freezer sometime soon. After all, I have to recreate Italy somehow.

Lattice Top Peach Pie

2011-08-30T20:45:00.000-07:00

Why hello there. It's been a while if I'm not mistaken. A long while in fact. I could go into all of the reasons I took a break from blogging but frankly I just don't want to. I'd rather talk about pie.

Summer's bounty is waning fast. I find myself snatching up tomatoes and stone fruit in the market like there's no tomorrow. I'm just not ready for summer produce to fall out of season, I just haven't had enough of it yet. I made a lovely fresh corn soup that I spied on The Kitchen Sink Recipes the other day and have been obsessed with simple cherry tomato and basil sauce spooned over warm spaghetti noodles. I had a salad with arugula, fresh white peaches, pruscuitto, and goat cheese the other day and thought I'd died and gone to heaven. Summer produce is perfect really, and so fresh delicious it hardly requires cooking at all.

As the days get shorter and the nights cooler, I know summer fare will come to a close. And believe me, I welcome the fall vegetables and fruits that are to come. I'm excited for winter squash, persimmons, and Brussels sprouts. I can't wait for stews and braises and warm cups of hot cocoa. But it just feels like summer's gone by too quickly, that I haven't gotten my fill. I guess I'm just not ready for the seasons to turn, but ready or not I know there are only a few weeks left of enjoying summer's gifts.

While there's certainly no need to do much of anything to a farm fresh peach to enjoy it, peach pie is a treat. When I saw a recipe for stone fruit pie in Bon Appetit, I was completely smitten. I decided to get to work at once, and in the interest of using the ingredients I had, I nixed the plums and nectarines (though undoubtedly would have made for a delicious pie) and just used peaches instead. It's been a sort of summer project of mine to learn to make good pies and this lattice top peach pie was the culmination of my practice. It was to die for. The crust was flaky and buttery, the pie filling not to sweet but bright with pure peach flavor. Served with a generous scoop of vanilla ice cream, this pie couldn't taste more like summer to me.

For really easy instructions on how to make a lattice top pie crust, check out this slideshow from Bon Appetit. It seriously couldn't be any easier.

A Taste of My Travels

2011-06-12T20:52:00.000-07:00

I just returned from an amazing vacation to Austin, New Orleans, and San Antonio. The trip was amazing, we had a great time. I was with my boyfriend and his brother who lives in Austin, and the three of us happily ambled around Texas and Louisiana, eating at every opportunity.

I could easily go into a very detailed list of all of the food we ate. So much of it was just wonderful. Instead, I'm just going to post pictures (since that's really the fun part). I'll provide a brief caption for each. If you, dear reader, have any questions, please feel free to leave me a comment. Good food is meant to be shared, and this is how I intend to share with you!

Austin, TX

A big ole' plate of brisket, ribs, sausage, and sides from The Salt Lick in Austin. Easily the best barbecue I've ever had.

Spinach and goat cheese crepe with caramelized onions and fresh tomatoes from Flip Happy Crepes, one of Austin's most popular airstreams.

Strawberry and carrot cupcakes from Hey Cupcake!

Mr. Orange taco from Torchy's Tacos. Blackened salmon, roasted corn and black bean relish, avocado salsa, queso fresco, cilantro, and of course, a healthy squeeze of fresh lime juice.

More Torchy's. Check out the Democrat and the Brushfire tacos on Torchy's menu to find out exactly what these beauties are.

Lemongrass pork bahn mi from Lulu B's Vietnamese sandwich trailer.

The Afternoon Delight from Bananarchy. A frozen banana dipped in vanilla, chocolate, and peanut butter and covered in crushed graham crackers and peanuts.

Brisket and pork ribs with corn and creamy coleslaw from Ruby's BBQ.

New Orleans, LA

The best gumbo we had in New Orleans was on our first night at The Gumbo Shop. It was to die for, and after one bite, gumbo quickly shot up the list of my favorite foods.

Beignets from the one and only Cafe du Monde. Hot out of the deep fryer and very messy.

Muffaletta sandwich from Verti Marte. This place was absolutely amazing. They had the best shrimp po-boys in New Orleans as well. Check out their Yelp page for more info.

Praline bacon and cornbread waffle topped with duck-sweet potato hash and house-made pepper jelly from Elizabeth's. Not for the faint of heart.

Raw oysters on the halfshell from Acme Oyster House. Touristy, but very delicious.

I couldn't help myself, we had to make a stop at the Southern Food and Beverage Museum.

Sazerac at the Sazerac Bar in the glamorous Roosevelt Hotel.

San Antonio, TX

Classic Tex Mex fare from Mi Tierra.

Lamb burgers with sweet potato fries from The Cove, a local burger joint, bar, live music venue, laundromat, and car wash. They are committed to serving up SOL, sustainable, organic, and local food.

The Texas burger at The Cove boasts an impressive list of condiments. An all natural, farm raised beef patty is topped with refried beans, cheese tortilla chips, avocado, and salsa.

Impressive photos, no? Makes me hungry just looking at them. Seriously though, these are all places I would highly recommend to check out if you're in any of these lovely cities. To me, food is one of the richest ways to experience a different culture and a new place, and I felt so lucky to have dined so well on our trip. It was a memorable experience to be sure, and one that my taste buds and I won't soon forget.

Texas Bound

2011-05-23T00:17:00.000-07:00

I thought I would have a chance to write one more post before my big two-week trip to Texas, but alas, I procrastinated on just about everything I had to do to get ready for this trip and so I won't have time after all. I'm heading to Austin, and Trevor, his brother Nick, and I will be making our way to New Orleans and San Antonio while we're over there, I couldn't be more excited, a getaway is just what I need right about now. Take care, and I promise I'll have tons of food stories when I return!

Bloody Marys

2011-05-18T20:24:00.000-07:00

What do you like to drink during happy hour? Are you the kind who camps out at the cantina, downing margaritas and mojitos all evening? Or do you fancy yourself a bit more sophisticated, opting for a sidecar or a Manhattan? Despite the myriad options for happy hour cocktails, I think there's one thing we can all agree on: happy hour is absolutely, positively necessary. There's nothing quite like settling down with a nice stiff drink come 5 o'clock on a Friday evening after a long week (err, more relaxing week in my case).

Bloody Marys are one of my favorite cocktails for a few reasons.
1. They're very, very delicious (if they're done right).
2. They are healthy. Sort of. It's like spicy gazpacho with vodka.
3. You can drink them first thing in the morning if you like.
4. So many drinks quickly become too sweet. Bloody Marys are not sweet at all, it's savory's answer to sweet's monopoly over alcohol.
5. They're, like, the best drink ever for garnishes. You can add whatever you want! Celery, asparagus, olives, you name it.

I was very surprised when I tried my very first Bloody Mary and loved it. Because I do NOT like vodka. I also generally do not like tomato juice. But some how, in a magical twist of fate, when vodka and tomato juice join together, they taste completely incredible. Stir in some spices and you've got a perfectly lovely concoction.

I love this recipe from Ina Garten. I really like that this creates a thick Bloody Mary -- this is no watery Bloody Mary mix we're talking about here. I also love the huge punch of flavor from the celery salt, lemon, and Tabasco. And, although you may chuckle, I also really like that this is a veggie packed drink. Pureed celery and onions give these Bloody Marys great flavor and texture but also provide a kind of nutritious punch.

I just barely changed Ina's recipe. I omitted the horseradish because my mom doesn't like it, and I replaced the lost heat with about double the Tabasco sauce. I served these on Mother's Day morning, but they were even better the following Friday with blue cheese stuffed, bacon wrapped dates as appetizers (dates not pictured, they were gone too fast). Just add the vodka as you serve them and the mix will keep in the fridge for about a week. If you're a Bloody Mary fan, or would like to become one, give this drink a try. As for the rest of you, at least be sure and enjoy happy hour in style. Cheers!

Toasted Almond Granola

2011-05-14T00:25:00.000-07:00

I love breakfast. It truly is my most important meal of the day. I've always been amazed by people who "forget" to eat breakfast, aren't hungry, or claim to not have time to eat in the morning. First of all, after sleeping (and therefore not eating, hopefully) for eight or nine hours, I'm pretty hungry the very second I wake up. I can't wait a few hours to eat, I need something in my tummy straight away. Secondly, how in the world could you miss out on not eating one of the most delicious meals of the day? I mean, how do you motivate yourself to get out of bed in the morning? With the thrilling idea of going to work or getting to class? I for one like to coax myself from my slumber with the idea of warm coffee and a delicious bowl of fresh fruit, or a healthful muffin, or a tasty scone, but I guess that's just me.

Breakfast can be elaborate or as simple as you want. Big breakfasts are marvelous. I like eggs benedict with asparagus smothered in hollindaise sauce, or French toast with Grand Marnier and lightly sweetened ricotta. I like bacon and scrambled eggs with big ribbons or cream cheese swirled in right at the end. I like pancakes. But as decadent and delicious as some breakfasts can be, I love the simple ones most of all. Nine times out of ten, simple breakfasts are what draws me into the kitchen each morning.

This granola is simple and true. There's not much too it -- almonds, honey, brown sugar, oats, a touch of butter -- they're real ingredients and make for a perfect accompaniment to plain yogurt. I threw in some fresh berries, but any delicious fruit will do. When I have a sweet tooth, I drizzle a bit of honey on top. It's probably one of the most simple and yet one of the most delightful breakfasts I can think of. The granola comes together in a flash, but what's great about making it is that you'll have plenty for the rest of the week. I adapted my recipe from Joy the Baker and, not surprisingly, it came out beautifully. For all of you "I have to eat breakfast immediately because I'm starving!" people out there (myself included), don't panic. Pour yourself a cup of coffee, grab a handful of almonds to tide you over, and the granola will be out of the oven and ready to eat before you know it. Plus, this granola will make your whole house smell like cinnamon and toasted almond goodness. It's simplicity at it's best, and a granola breakfast like this is just the kind of encouragement I need to roll out of bed and take on the day.

Another close-up, but this time with a drizzle of orange blossom honey. How could I resist?

Toasted Almond Granola
Adapted, slightly, from Joy the Baker
4 cups old fashioned rolled oats
1 cup whole raw almonds, roughly chopped into large pieces
1 cup slivered almonds (can be substituted for more chopped almonds or another kind of nut. Walnuts or pecans would be lovely)
1 teaspoon ground cinnamon
Pinch of salt
3 tablespoons butter (salted)
1/4 cup vegetable oil
1/4 cup honey
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 cup rasins
1/4 cup dried cranberries

1. Preheat oven to 325 degrees. In a large bowl, mix together oats, almonds, and cinnamon, and salt (to taste). Set aside.

2. In a small saucepan, combine butter, oil, honey, and sugar. Cook over low heat until sugar dissolves completely. Pour oil mixture into the oat mixture and stir well, ensuring that all the oats are coated. Spread evenly onto two sheet pans.

3. Bake for 25 minutes or until lightly browned, stirring once or twice during cooking. Remove from oven and allow to cool slightly. Pour granola into a container and stir in raisins and cranberries. Store in an airtight container for up to two weeks.

Best Ever Minestrone

2011-05-08T17:11:00.000-07:00

It's taken me so long to write about this soup because San Diego has been experiencing a terrible heat wave the past few days. And when I say terrible, I mean terrible. It's the kind of heat that's heavy, that makes you feel sticky and tired and miserable. Food hardly looked appetizing, much less this steamy soup. But now that the weather's cooled off (albeit only slightly), I can revisit this soup and tell you all about it.

Rao's minestrone soup, to be precise. Rao's is that really famous Italian restaurant in New York City where it's down right impossible to get a reservation. It's the big leagues of Italian cooking, and you can bet your bottom dollar those guys make amazing minestrone. I found out about this recipe when I tried it at my friend Emma's house. After one bite, I was swooning. After two bites I was head over heels in love. And after three bites I was ready to say my vows and commit the rest of my life to this soup. It's that good.

This minestrone soup is delicious. I mean it this time, dear readers. This is officially my favorite soup ever. I usually do not like chunky soups, and minestrone's usually one of my least favorite. But this is heavenly. It's rich and filling, singing of simple Italian flavors. The smell of this soup fills your house as it slowly simmers away, the flavors developing gently but deeply. I won't try and tell you that you can throw this soup together in a flash, because really, you can't. This soup takes time and love, but it is oh-so worth it in the end. Please give it a try. It's perfect in every way, and I don't say that (very) often.

Best Ever Minestrone Soup
Slightly adapted from Rao's Minestrone Soup recipe
1/2 cup extra virgin olive oil
1 cup chopped yellow onions
1 cup chopped leeks
1/4 cup Italian parsley
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried thyme
3 cloves garlic, minced
2 cups diced new potatoes
2 cups diced carrots
1 cup diced celery
1 cup diced zucchini
1 cup frozen peas
2 cups canned whole tomatoes, with juice
5-6 cups chicken broth (depending on how thick you like your soup)
Kosher salt and freshly ground black pepper to taste
2 cups cannellini beans
1/4 cup fresh chopped basil
Freshly grated Pecorino Romano or Parmigiano Reggiano cheese, for serving

1. In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add onions, leeks, parsley, and thyme. Cook, stirring occasionally, until onions are translucent and begin to brown slightly and leeks are soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add remaining vegetables (potatoes, carrots, celery, zucchini, and peas) one at a time, sauteing each for about 3 minutes and seasoning with salt and pepper as you add more vegetables. When all the vegetables have been incorporated, add the tomatoes, tearing each tomato into big chunks with your hands as you add it.* Add chicken broth. Season with salt and pepper, to taste. Bring to a boil, and then simmer, with the lid half off the pot, for at least one hour.

3. Add beans, reserving 1/2 a cup in a small bowl. Cook for an additional 5 minutes. Add one or two ladles of broth to the bowl of reserved beans, and mash the beans into the stock until a paste is formed. Add this mixture back into the soup, stirring well, and cook a few minutes more until soup has thickened slightly. Remove from heat and stir in basil. Serve with a generous sprinkling of Pecorino Romano or Parmigiano Reggiano cheese.

Lemony Olive Oil Banana Bread with Chocolate Chips

2011-04-26T12:16:00.000-07:00

How could you not be intrigued by the title of this lovely little loaf of bread? Olive oil and lemon are a classic combo, as are banana and chocolate, but all of them together? It seems overwhelming. And delicious.

I love food like this. Food that tests the limits of flavors and textures, that combines ingredients in new, unexpected, and exciting ways. The result in this case was quite interesting. The warm, rich flavors of the banana and chocolate are gently complimented by the bright fruity flavors of olive oil and citrus. With whole wheat flour, no refined sugar, and a splash of olive oil, you could almost pass this off as healthy. However, be warned, it is very moist and sweet and very dense, much more akin to a cake than a bread. It's prefect for dessert or as a sweet treat with afternoon coffee.

I followed Melissa Clark's recipe nearly exactly. I found the recipe on The Kitchen Sink Recipes, a wonderful food blog I follow. I used chocolate chips like Kristen did but did add the glaze as seen on Melissa Clark's bread. The bread was delicious and the flavor's are surprisingly perfect together. Give this one a try, it's certainly a banana bread to remember.

Easter Basket Cupcakes

2011-04-24T12:38:00.000-07:00

Happy Easter! Check out these too cute to be true cupcakes.

The idea for these was shamelessly copied from the ever adorable Bakerella. I used Martha Stewart's yellow cupcakes and buttercream frosting recipes and followed Bakerella's instructions from there. They're the perfect treats to make with all that leftover Easter candy (or the Easter candy that you buy at the store tomorrow for 50% off!). Enjoy the day, everyone!

Orange-Vanilla French Toast with Honey-Ricotta and Fresh Strawberries

2011-04-21T12:20:00.000-07:00

Do I really need to say anything about this?

I mean, come on, doesn't the picture say enough?

Okay, okay, I'll explain it a little. The inspiration from this French toast comes from a very lovely restaurant in Berkeley called Fillipo's. It's a great little Italian place that has a wonderful weekend brunch. Their Grand Marnier French Toast is the star of the brunch menu. I don't get it every time, but when I do, I am in pure breakfast bliss.

This is my attempt to recreate their dish. It's nearly as wonderful as their version. The batter is rich and flavorful and makes the toast sing with orange and vanilla undertones. The honey-ricotta is the perfect compliment. And the fresh strawberries pair with the orange famously. It's an elegant breakfast to feed company or perfect to treat yourself. I can't imagine a better sight to wake-up to.

Orange-Vanilla French Toast with Honey-Ricotta and Fresh Strawberries
Inspired by Fillipo's Grand Marnier French toast -- Serves two
Four slices of day-old thick French bread* or other soft, white bread such as challah (if the bread is not day old, lightly toast it)
2 eggs
1/2 cup half and half or milk
Pinch of cinnamon
1/2 teaspoon of vanilla
1/2 teaspoon of orange zest, plus more for garnish
1/2 teaspoon of orange juice
Splash of Grand Marnier
1/4 cup (or more depending on your taste) of ricotta cheese
About 3 teaspoons orange-blossom honey (or any other good quality honey)
Fresh strawberries, sliced

1. Beat together eggs, half and half, cinnamon, vanilla, orange zest, orange juice, and Grand Marnier in a bowl. Pour mixture into a shallow plate. Soak bread slices in mixture, a few minutes on each side, until most of the liquid is absorbed.

2. Heat two tablespoons of butter in a large skillet over medium heat. When butter is melted and hot, add soaked break slices. Cook until golden brown, 4-5 minutes on each side.

3. Meanwhile, mix ricotta cheese and 1 teaspoon of honey in a bowl. Set aside.

4. When French toast is fully cooked, remove from skillet and slice each piece in half. Arrange on two serving plates. Top each piece with ricotta cheese a strawberries. Drizzle with remaining honey. Sprinkle orange zest over the top and serve immediately.

*Don't use a baguette. When I say French bread, I'm talking about that soft, fluffy bread that's often used for garlic bread. Any soft, spongey bread will do.

Gussied-Up Caesar Salad

2011-04-18T22:15:00.000-07:00

Caesar salad never much appealed to me until I made my own Caesar dressing. And, oh my, does it make a difference. It's lemony and cheesy and has undertones of salty anchovies. It's a perfect match with crunchy romaine and crispy croutons. I guess Caesar salad enthusiasts are onto something.

I made mine with tons of delicious veggies, leftover roast chicken, shards of grated parmesan cheese, and toasted pita croutons. It was delicious. I'd like to say that two people ate this huge salad, but I ate the most of it myself (I left a few bites for my dad, but I guess that doesn't really count). The star of this salad is the dressing. Make it. Then, what you put on your salad won't really matter because everything will taste amazing. After all, isn't that what salad should be?

Gussied-Up Caesar Salad
Pita bread
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Romaine lettuce, washed and chopped
Kalamata olives (pitted)
Artichoke hearts marinated in olive oil chopped
Red onion, thinly sliced
Cooked chicken breast meat, shredded
Parmesan cheese, roughly grated
Caesar salad dressing (recipe follows)
Fresh parsley, finely chopped

1. Preheat oven to 400 degrees. Cut pita bread into one inch squares. Scatter on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until crisp and brown but not burnt, about 5 minutes.

2. Arrange lettuce on a serving plate. Scatter olives, artichoke hearts, onion, chicken breast, and parmesan cheese on the lettuce. Drizzle dressing over salad. Top salad with pita croutons and fresh parsley. Serve.

Caesar dressing
Adapted slightly from Tyler Florence
1 garlic clove, minced
5 anchovy fillets
2 egg yolks
2 lemons, juiced
2 tablespoons water
1/2 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese
Kosher salt and freshly ground black pepper

1. Combine garlic, anchovies, egg yolks, lemon juice, and water into a blender or food processor. Puree well, about 30 seconds.

2. With the blender running, slowly our the olive oil into the mixture to emulsify. Add parmesan, a pinch of salt, and pepper and pulse to combine. Dressing will keep in the refrigerator up to one week.

Walnut Crusted Halibut

2011-04-09T23:57:00.000-07:00

Traditionally, Catholics don't eat meat each Friday during lent. Well, sort of. Fish is acceptable during these meatless days and my dad generally seizes this opportunity to force fish on the plates of my mom and sister, who refuse to eat seafood otherwise. Is it fair that some have to suffer through these Fridays while others are thrilled with the culinary "constraints"? Probably not. However, I love the excuse to try out new fish recipes.

When we bought an economical package of frozen halibut fillets this week at Costco, I began thinking of recipe ideas. Halibut is really special. It's moist, flavorful, and delicate. Halibut is a versatile fish, but I didn't want to overwhelm it's natural flavor with overpowering marinades. This is no inexpensive fish we're talking about -- halibut is quite a luxury. I found this recipe from walnut roasted halibut from Bon Appetit online and it seemed perfect.

It turned out beautifully. The topping was crunchy and flavorful and the fish was unbelievably moist. I made a few changes to the original recipe. Instead of chives, I used a little bit of finely chopped shallots. I also very lightly brushed the tops of the halibut filets with Dijon mustard before pressing the walnut topping on top (I had tried this technique with a salmon recipe by Ina Garten and loved it). I also roasted mine a bit longer, but cooking time depends a lot on the thickness of your halibut filets. What I was most happy with about this recipe was that the topping didn't take anything away from the natural flavor and texture of the halibut. It's true qualitites shone through. This recipe is sure to make a fish lover close their eyes, lick their lips, and smile, any day of the week.

Walnut Crusted Halibut
Adapted from Bon Appetit
Non-stick vegetable oil spray
1/2 cup finely chopped toasted walnuts
1/4 cup panko
2 tablespoons finely chopped Italian parsley
1 tablespoon finely chopped basil
1 tablespoon very finely minced shallot
3 tablespoons melted butter or olive oil
1 tablespoon (about) Dijon mustard
3 halibut fillets
Salt and pepper

1. Preheat oven to 450 degrees. Mix together walnuts, panko, parsley, basil, and shallots in a small bowl. Sprinkle with salt and pepper. Stir in melted butter.

2. Pat each halibut fillet dry. Sprinkle with salt and pepper. Lightly brush the tops of the fillets with Dijon mustard, just enough to moisten the fillets. Top each fillet with approximately 1/3 of the filling, pressing to adhere to the fillet.

3. Roast fillets on a baking sheet sprayed with non-stick vegetable oil until firm and opaque all the way through, about 10-15 minutes, depending on the thickness of the fillets. Remove from oven, cover with foil, and let rest 3 minutes. Serve immediately.

Serves 3

Fork and Knife Quesadillas

2011-04-05T21:50:00.000-07:00

I wasn't going to write about this. I mean, who really writes about plain old quesadillas? But my 13-year old sister said that it was the most beautiful thing I've ever eaten and that I had to take a picture of it. So here I am.

I imagine that this quesadilla would make a perfect appetizer to share, but I ate it all by myself for lunch. It's good and cheesy, with a bit of protein from the chicken inside. And as you can see, it's loaded with good stuff on top: sliced avocados, salsa fresca, cilantro, and sour cream. It's quite a lovely thing, when you think about it. It can certainly do with a lot of substitutions and adjustments -- try cheddar cheese instead of jack, shredded beef or leftover carnitas instead of chicken, guacamole instead of avocado slices, corn tortillas instead of flour. Have fun with it and use what you have. So long as you take a moment to arrange it nicely, it'll look delicious.

Fork and Knife Quesadillas

Serves about 2 as an appetizer, or one very hungry person as a main course

2 flour tortillas

1/2 cup grated jack cheese

1/4 cup shredded white meat chicken, fully cooked

1 teaspoon canola or other neutral oil

1/2 an avocado

A few spoonfuls of salsa (store bought is fine, but I've included my recipe for homemade salsa below)

A generous spoonful of low-fat sour cream

Freshly squeezed lime juice

Cilantro, for garnish

Kosher salt and freshly ground black pepper, to taste

1. In a medium frying pan, heat oil over medium high heat. Sprinkle cheese and chicken between tortillas. Transfer the tortillas to the heated pan. Cook for 1-2 minutes per side, until the tortilla is crispy and the cheese is melted (adjust the flame as needed sot hat this happens at approximately the same time). Quesadillas can be kept warm in a 200 degree oven.

2. Slice quesadilla in quarters and arrange on a plate. Thinly slice avocados and fan the slices across each of the tortilla quarters. Sprinkle the avocados lightly with salt pepper and drizzle with lime juice. Spoon salsa onto each tortilla quarter. Spoon sour cream into the middle of the tortillas. Garnish with cilantro. Serve immediately.

Chunky Salsa Fresca

Makes about two cups

1/4-1/2 of an onion, finely chopped

1 small jalapeno or 1/2 large with seeds, finely minced (add jalapeno to taste)

2 small or 1 large clove(s) garlic

1 can diced tomatoes, well drained

1 tablespoon chopped cilantro

Juice from 1/2 a lime (to taste)

Kosher salt and freshly ground black pepper, to taste

1. Mix together onion, 3/4 of the jalapeno, garlic, cilantro, salt, and pepper. Add tomatoes. Add lime juice and mash salsa gently with a fork. Adjust seasonings to taste. Add additional jalapeno, if desired. Serve.

A Short Silence

2011-03-26T13:58:00.000-07:00

Things have been pretty quiet around here for the past week and a half. I went on a very fun and much needed vacation getaway and had a wonderful time. Here's something just to feast your eyes on until I get back into the swing of things. It's an absolutely delicious cheese and anchovy pizza. Everything we used to make it, including the dough, the brushcetta sauce, the cheese, the anchovies, and the big leaves of fresh basil came from Trader Joe's. It was perfect.

Warm Lentils

2011-03-16T23:19:00.000-07:00

Living in a student cooperative, the variety of food available is often overwhelming. There are dozens of ingredients I would never buy for myself available on a daily basis. In the time I spent living in a co-op, I learned to cook foods that were foreign to me, foods I just never had growing up and would simply skim over on restaurant menus, frankly because I didn't know any better. I learned to work with and come to love ingredients like tofu, collard greens, and coconut milk. But living back at home, I have several picky eaters in the house that are wary of our family's simple eating habits. Ingredients I relied on in the co-op just didn't make it into our grocery bag. That's okay, I certainly don't mind being a little flexible. But once in a while I pine for something beyond our family's routine.

Lentils are one such dish. It's not that lentils are foreign to my family, it's just not something we usually eat. But when I saw Ina Garten's warm French lentils in her new cookbook, I knew I had to have them. They're warm and homey, scented with onion and cloves and bursting with flavor. The carrots and leeks make the perfect duo amongst these lentils, and a gentle drizzle of olive oil and a sprinkling of sea salt give the dish a perfect finish. Dishes like this are so comforting, they almost feel nostalgic, yet I have no memory to link these lentils to. This is food that takes you to a place you were never aware of and invites you to linger and enjoy the experience.

I barely changed Ina's recipe. The dressing for the lentils seems very salty on its own, but after the lentils sit for a minute or two, the lentils soak up the flavor and the dish tastes perfectly seasoned. The only thing I omitted was the turnip she added to the cooking liquid, and I didn't use French lentils, just the brown lentils that were available at my local market (which I suppose are less refined). The rest seemed too perfect to change a bit. Whether lentils are part of your typical diet or you rarely eat them, you're sure to enjoy the simple comfort of this delicious dish.

Warm Lentils
Adapted, very slightly, from Ina Garten's How Easy Is That?*

1/4 cup plus 2 tablespoons of olive oil
1 leek, white and light green parts only, sliced 1/4 inch thich
2 carrots, peeled and 1/2 inch diced
1 teaspoon minced garlic
1 cup lentils
1 whole onion, peeled and stuck with 6 cloves
1 teaspoon butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper

1. Heat 2 tablespoons of olive oil in a medium saute pan. Add leek and carrots and cook over medium heat until softened, about 5 minutes. Add garlic and cook 1 more minute. Set aside.

2. Place lentils, 4 cups of water, and the onion with cloves in a large saucepan. Bring to a boil. Lower the heat and add the leek and carrots. Simmer uncovered 15-20 minutes, or until the lentils are just tender. Discard the onion and drain the lentils. Place them in a medium bowl and stir in butter.

3. Meanwhile, whisk 1/4 cup olive oil, mustard, vinegar, salt, and pepper in a small bowl. Pour the dressing over the lentils and stir well. Allow the lentils to cool until just warm, about 15 minutes. Drizzle with olive oil, sprinkle with salt and pepper, and serve with bread.

*Please ignore the nasty book reviews on Amazon. I really think this book is lovely and beautifully put together. There were many recipes that I'm just dying to make (and many that I already have). As for those who said Ina's book was out of touch and not exactly "easy," Ina never intended the book to be filled with three ingredient recipes that you can throw together in 15 minutes. Unfortunately, many Americans only consider food "easy" if it can be ready simply by pressing the button of a microwave. This book is about creating good food using relatively straight forward ingredients and simple techniques. I think it's an excellent book.

Whole Wheat Carrot Muffins and Healthy Meals

2011-03-11T15:25:00.000-08:00

Recently, a friend of mine and I (hi Emma!) decided to cook dinner together. She texted me the idea, and just as I was about to respond with "Great! Let's make gnocchi with vodka sauce!" she warned, "But it has to be healthy."

Healthy? Well, sure, I definitely want to be healthy. That's a no brainer! But it wasn't until a sat down and started thinking of what we should actually make that I realized most of what I enjoy cooking (and certainly most of what I end up posting on this site) isn't exactly going to win any gold medals for being a healthy choice.

It's not that I don't care about healthy food. I do, a lot. In fact, I really like healthy food and consider myself to have a fairly balanced, nutritious diet. One of the problems is, when it comes down to what I'm going sit down and write about in my blog, health foods aren't usually at the top of my list. Comfort foods are my favorite, and while I definitely don't eat them all the time, those are the foods I get really excited about. So those are the foods that end up here.

The other problem is that I absolutely can't stand how many Americans perceive "healthy foods." Personally, I'm much less concerned about calories and carbohydrates than I am about using real ingredients. I would much rather use a tablespoon of butter than a tablespoon of butter-flavored no-calorie product that was dreamed up in a laboratory and is loaded with artificial ingredients and preservatives, which can be potentially toxic to our bodies. Call me crazy, but I'll take the calories thank-you-very-much and I sincerely believe that despite a higher caloric content, I would be making a healthier choice for my body. Those are principles that I cook and eat by. I also really dislike the obsessive mentality that some Americans seem to have about healthy eating and living. There seems to be an all or none mentality with so many diets out there -- NO carbs, NO fats, NO red meat -- I can hardly keep track! Eating real and delicious food in moderation sounds a lot more enjoyable, and more healthy, to me.

However, I have been reflecting on my diet recently. Since being sick over the past few months, I have taken a huge interest in natural and alternative medicine. It seems to be really paying off -- I feel great, my energy's up, and I'm feeling healthier and happier than I've been in a long while. But all this focus on my health has kind of thrown my diet into sharp relief. I often don't eat as well as I should, indulging in rich, fattening, or sweet foods too frequently. Those types of foods are okay, once in a while, but I want to really work on improving my day to day nutrition so that the medicines and supplements I'm taking can work better.

I'm starting with these muffins. Whole grain carrot muffins to be precise. They're hearty and filling, each one brimming with carrots and crunchy pecans. There's only a scant 1/3 of a cup of brown sugar (which is far less refined than its white cousin) in 12 of these muffins and a whopping 1 1/2 cups of grated carrots. Served warm with a pat of butter and a drizzle of honey, they're a perfect way to start the morning and a wonderful snack in the afternoon. The recipe comes from Martha Rose Shulman of the New York Times.

I also thought I would make a quick list of my favorite healthy recipes that I've posted on this site. This is not comprehensive, just a collection of highlights. There are quite a few worth mentioning. Now, when I say healthy, I don't necessarily mean low calorie. I'm talking about foods with good fats, good grains, and good ingredients -- foods that are nourishing for your mind, body, and soul. Isn't that what health is really all about?

A Few of Favorite Healthy Foods
Easy Pad Thai
This recipe is light, easy, and perfect for summer. Look for brown rice sticks in your local health foods store for a boost of nutrition
Bruschetta
A fresh classic. Don't just eat it with bread, try it on grilled fish or chicken as well.
Vegetable Spring Rolls
I love these. They're fresh, easy, and a great way to eat more raw veggies. Try them with shrimp or tofu for a little extra protein. While the peanut dipping sauce that's served along side is certainly not low fat, my favorite recipe uses natural peanut butter, nutritious coconut milk, and delicious shallots and ginger.
Broiled Grapefruit
This is one of my favorite breakfasts when ruby red grapefruits are in season.
Double Broccoli Quinoa
My all time favorite quinoa. So delicious. With parmesan cheese and a touch of cream, broccoli pesto is certainly rich, but this dish is loaded with veggies and good fats in the avocado and almonds.
Zucchini Chocolate Chip Cookies
Who doesn't love chocolate chip cookies? These are made with whole wheat flour, no refined sugar, and tons of grated zucchini. And the good news? They actually taste better than most chocolate chip cookies I've had.
Ginger Garlic Fish in Parchment
This is one of my favorite ways to prepare fish. Serve over a bed of brown rice and it's a perfect meal
Tabbouleh
This was my first food blog post! I still make this exact recipe all the time in the summer. It makes a great lunch. Substitute the feta for roast chicken for some protein.

Cajun Jambalaya

2011-03-10T12:20:00.000-08:00

Okay, so this jambalaya is about two days late. But oh man was it good, I just have to talk about it. That's allowed, right? If it means anything, I did in fact enjoy this on fat Tuesday with a nice big hurricane to wash it down. And, really, why should a dish so delicious be confined to one day per year? You can make this jambalaya right this second and enjoy it every bit as much as you would have on Mardi Gras. And trust me, there's a lot to enjoy.

I first became enamored with New Orleans/Creole/Louisiana style food after going to a fabulous restaurant in Berkeley called Angeline's Louisiana Kitchen. Oh, how I pine for it. I went there for lunch one day and had a wonderful shrimp po' boy sandwich, succulent, juicy, and piled high with crispy lettuce and fresh tomatoes. Deeply intrigued, I decided to return for dinner some time later when I was prepared to stomach a much larger meal. I know I started with a glass of sweet iced tea, Southern style and served in a Mason jar. Then we moved on to hushpuppies, golden, crispy and slathered in honey butter. The main course was buttermilk fried chicken with a glorious sweet potato mash and green beans served along side. And dessert was none other than New Orleans famous beignets, warm, soft, and with a generous dusting of powdered sugar. It was absolute heaven. I've since been back to Angeline's several times and enjoyed many of their dishes, including gumbo, ribs, jambalaya, and cajun shrimp. The flavors are intense and exciting, the atmosphere is friendly and relaxed, and the food is rich and delicious. I loved it immediately.

But back to this jambalaya. After frequenting Angeline's several times, I became interested in recreating some of those distinctive flavors on my own. Needless to say, I was intimidated. I am a very simple cook who tends to stick to very safe, surefire meals. I don't use a lot of spices, frankly because I'm just not familiar with them. But when fat Tuesday rolled around this year, it seemed like the perfect opportunity to give it a try.

I browsed the internet for jambalaya, a dish I felt confident I could recreate (I mean, come on, it's just rice, some veggies, and meat right?) and I found a lot of different recipes. There's always an issue of authenticity with foods that have such a legacy behind them. I mean, what constitutes real jambalaya? I'm sure a dozen different chefs would come up with a dozen different answers. I finally settled on a recipe from Emeril Lagasse that looked delicious, easy, and didn't use a million ingredients that didn't have already in my pantry. When I've seen him on TV, I kind of find Emeril kind of obnoxious, but I knew that I could trust him with cajun food and that he certainly would have a credible jambalaya recipe.

I made a couple of changes to his recipe, mostly with proportions. It drives me nuts when recipes call for a homemade spice mixture, and the recipe they give for the spice mixture makes like five cups. I want to know just how much of each spice I need to use for this specific recipe, not make enough spice mixture to last me a lifetime. I found that if you use a heaping 1/4 teaspoon for every tablespoon that Emeril lists, you get the perfect amount of spice mixture for this jambalaya. I also beefed mine up with more chicken, more veggies, and added a bit more rice (I added a bit more of the spice mixture to compensate for all the extras I put in).

It came out beautifully. It was flavorful, spicy, and brimming with vegetables, chicken, shrimp, and sausage. I finished it with fresh parsley and a squirt or lemon juice to give it a little freshness. And the good news is, the leftovers were even better. I will absolutely make this again. Mardi Gras not required.

Cajun Jambalaya
Adapted from Emeril Lagasse
Serves about 4

12 jumbo shrimp, peeled, deveined, and cut into large chunks
2 boneless, skinless chicken breasts, diced into bite sized pieces
About 2 tablespoons Creole seasoning (recipe follows)
2 tablespoons olive oil
1/2 cup white onion, chopped (about half a large onion)
1/2 green bell pepper, chopped (about one bell pepper)
1/2 cup celery, diced (about three stalks of celery)
2 generous tablespoons of chopped garlic
1 can diced tomatoes, drained
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 cup white, long grain rice
3 cups of chicken stock
5 ounces of Andouille sausage, sliced into coins
Kosher salt and freshly ground black pepper

1. Combine shrimp, chicken, and 1 1/2 tablespoons of Creole seasoning in a bowl. Work seasoning into the meat and set aside.

2. In a large pot, heat olive oil. Add onion, bell pepper, and celery and cook over high heat, about 3-4 minutes. Add garlic and cook for one minute more, just until the garlic becomes fragrant. Add tomatoes, bay leaves, Worcestershire sauce, and hot sauce and stir well. Stir in rice and slowly add chicken stock. Reduce the heat to medium. Cook, stirring occasionally, until the rice beings to absorb some of the liquid and become just tender, about 15 minutes (the rice should not be done at this point, but should be more than halfway there).

3. Add shrimp and chicken mixture and sausage. Cook, stirring frequently so the bottom of the pot doesn't burn, until the meat is just cooked through and the rice is fully cooked, about 10-15 minutes depending on the size of your chicken dices. Season with salt, pepper, and any remaining Creole seasoning. Serve topped with freshly chopped parsley and a lemon wedge if desired.

Creole Seasoning
Use heaping teaspoons so you'll have a little extra to season with in the end

1 teaspoon paprika
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme

1. Mix ingredients together in a small bowl. That's it.

Chicken Pot Pie

2011-03-07T22:46:00.000-08:00

Rainy days are for comfort foods. Foods that make you feel warm inside, that make you want to curl up and fall asleep to the sound of raindrops. Foods that are rich, satisfying, and make you close your eyes and smile.

Since rainy days are scarce in San Diego, I rarely have the appropriate atmosphere to make my favorite comfort foods (something about eating stew on a warm sunny day just isn't right, don't you think?). So when the weather does cool off and stormy weather moves in, I make sure comfort food is on the dinner menu.

Chicken pot pie is probably my favorite of all. It's everything you could ever hope for in a comforting meal: warm, hearty, and absolutely delicious. Plus you can make them in their own individual ramekins so the pot pie is all yours. When you break through the flaky crust of your pot pie, piping hot from the oven, you're met with a luxurious, creamy sauce brimming with sweet bright vegetables, flakes aromatic herbs, and big chunks of moist chicken. And when you let the crust soak a little bit in the sauce? Hooohh man, it's good. I mean really good.

I adapted my recipe from Ina Garten because, let's be real, who does comfort food better than Ina? You can find the original recipe here. I used left over roast chicken instead of roasting chicken breasts specifically for this recipe. Either works I suppose so long as you have about 4 to 6 cups of chicken (I fell a little short). I also made a few changes, including reducing the amount of butter (a stick and a half?! Really Ina?), adding fresh thyme, and a splash of cognac. Doesn't that sound irresistable? So go ahead. Enjoy a rainy day right -- with this chicken pot pie on your plate.

Chicken Pot Pie
Adapted from Ina Garten

Makes between 4 and 6 individual pot pies*

For pie filling
4-6 cups cooked chicken breast, cubed
5 cups chicken stock
2 chicken boullion cubes
8 tablespoons (1 stick) salted butter**
2 cups yellow onions, chopped (2 onions)
2 cups medium-diced carrots
3/4 cup all-purpose flour
1/4 cup half and half or cream
2 tablespoons congac
1 (10-ounce) package frozen peas (2 cups)
1/2 cup minced fresh parsley leaves
2 teaspoons fresh thyme, minced
Kosher salt and freshly ground black pepper

For the pastry
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold salted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

1. Prepare the pastry. In a food processor fitted with a steel blade, mix flour and baking powder. Add shortening and butter and pulse 10 times, or until the fat is the size of peas. With the motor running, slowly add ice water until the dough just comes together. Dump the dough onto a floured surface and knead it gently until it forms a ball. Wrap the dough in plastic wrap and place int he refrigerator for at least 30 minutes.

2. Preheat the oven to 375 degrees. Heat chicken stock in a small saucepan. Stir in bouillon cubes until dissolved. In a large heavy bottom pot, melt butter over medium heat. Saute the onions until translucent, 5-10 minutes. Add the carrots and cook for 2 minutes. Add flour and cook over low heat for 2 minutes, stirring constantly. Add congac and cook for 1 minute. Add hot chicken stock. Simmer over low heat for a few minutes, until thick. Add cubed chicken, peas, parsley, and thyme.

3. Divide pie pastry into 4 equal parts. Roll out each part on a floured surface into a circle about 1/4 inch thick.

4. Divide pie filling into 4 ramekins or ovenproof bowls. Place a piece of dough over each bowl and trim the dough so that it is 1/2 inch larger than the top of the bowl. Reserve extra pastry for additional pies. Crimp the dough over the bowl, brush the tops with egg wash, and make three slits on the top of the pies. Sprinkle with sea salt and black pepper.

5. Place on a baking sheet and bake for one hour, until crust is golden and the filling is bubbling hot. Allow to cool 5-10 minutes and enjoy.

*I largely followed the proportions of Ina's recipe, which claims to make 4 pot pies, and came out with 6. A lot of it depends on the size of the ovenproof bowls you use. I wrote the recipe as making 4 pot pies, but if you have extra filling, just use the excess pastry dough you trimmed off the edges and make more. They are also freezable!

**Warning, these were still VERY rich. I think if, who am I kidding, when I make them again I'll cut down on the butter even more, maybe 3/4 or even 1/2 a stick.

Raspberry Custard Tart with Chocolate Ganache

2011-03-04T09:30:00.000-08:00

I am so excited to tell you about this tart because it's very delicious. The pictures of it are, well, for lack of a better word, terrible. I took them on my camera phone before eagerly devouring this. What can I say? I am the epitome of class.

This tart began with one simple idea: fresh raspberries. My good friend Rachel came down to San Diego to visit for a few days and we were put in charge of dessert. When we discovered we had fresh raspberries at our disposal, it was pretty much a no brainer. We began thinking of raspberry desserts -- raspberry cobbler, raspberry ice cream cake, raspberry tuiles -- but nothing struck our interest like the idea of this raspberry tart.

Inspired by a raspberry tart online, we set to work. We needed a tart shell, vanilla custard filling, and chocolate ganache to go in between them. What followed was a hodgepodge of recipes and creativity that left us with a beautiful, elegant, and delectable tart. It wasn't too sweet, it wasn't too chocolaty, the crust was buttery and flaky, the custard was creamy, and of course, the fresh raspberries shined through like delicious little gems. According to my 13 year old sister who eats only cheeseburgers and foods covered in ketchup, this tart was, "The best thing ever!!" That's really saying something.

See the thin layer of chocolate between the crust and the custard? That's the good stuff!

I'll give you the recipes we used for each part of the tart then tell you how put it all together in a flash. It really is a breeze to make but eating it you'll feel as fancy as can be.

Raspberry Custard Tart with Chocolate Ganache

1 tart shell, cooled (recipe follows)

1 batch vanilla custard filling (recipe follows)

2 oz unsweetened bar chocolate*

A tablespoon of cream or half and half

A tablespoon or so of sugar (to taste)

Fresh raspberries

Powdered sugar, for serving

Tart Shell

I followed this recipe and technique by Smitten Kitchen. It worked beautifully and the shell turned out buttery and flaky.

Vanilla Custard Filling

Rachel was in charge of this part and she used her tried an true pastry cream filling from All Recipes. It turned out lovely with a strong kick of vanilla.

Method

To make ganache: In a double boiler, slowly melt chocolate and cream. Add sugar to taste.

Spread the hot melted chocolate on the tart shell in a thin layer, using just enough chocolate to coat the bottom of the shell. Pour in cool pastry cream. Decoratively place raspberries around the edge of the tart. Use as many raspberries as you like. Place tart in the refrigerator and allow the filling to set slightly, about an hour (or if you're impatient like me, just eat it straight away). Dust powdered sugar over the raspberries just before serving and enjoy.

*We wanted to go for really dark chocolate, so we started with unsweetened chocolate and slowly added sugar. Feel free to adapt the type of chocolate to your taste -- I'm sure chocolate chips would do just fine (if you omit the extra sugar).

Buttermilk Cranberry Scones and Meyer Lemon Curd

2011-02-27T11:55:00.000-08:00

My favorite time for afternoon tea is four o'clock. It's the perfect time, when you think about it. Three o'clock is too early, I'm usually still full from lunch. Five o'clock is too late, I certainly don't want to spoil my dinner. But four o'clock? Four o'clock is just perfect.

Unfortunately, more often than not the chaos of life doesn't allow for four o'clock tea. Afternoons are the busiest part of the day around here and when I do have free time, I'm usually trying to get a hike in before the sun sets. Four o'clock tea is a luxury and, well, my life is far from luxurious.

But if I do have time for four o'clock tea, I want these scones to be there. Buttermilk cranberry scones to be exact. With Meyer lemon curd on the side. "Yes, I'd like that with an Earl Gray, please."

These scones are actually very lovely and perfect at many times of day, including breakfast. The buttermilk and the cranberries make them slightly tangy and they are oh-so-moist and flaky, just like any good scone should be. And the Meyer lemon curd? Don't even get me started. It's delicious, it tastes like lemonade. Or lemon meringue pie. Or lemon bars. Mmm... The sweet and tart lemon curd is the perfect accompaniment to these scones. They're a match made in heaven and are sure to make you smile, anytime of day.

Buttermilk Cranberry Scones
Adapted from Gourmet, March 1990

The buttermilk flavor really shines through in these scones. The original recipe calls for sour cherries, but I love the flavor of dried cranberries (and that's what I had in my pantry). I had to add a touch more buttermilk than half a cup -- my dough was far too dry. Also, with regards to the cake flour, I highly recommend you use it because it really makes a difference. There really is no direct substitution for cake flour, but if all-purpose flour is all you have, you can subtract two tablespoons of all-purpose flour and add a tablespoon of cornstarch for each cup of cake flour that the recipe calls for (that is, 1 cup cake flour = 1 cup - 2 tablespoons ap flour + 1 tablespoon cornstarch). But that's just an approximation, obviously cake flour is best.

1/2-3/4 cup of buttermilk plus 1/4 cup for brushing scones
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour (not self rising)
1/2 teaspoon of baking soda
3/4 stick (6 tablespoons) very cold salted butter
1/2 cup dried cranberries
Granulated or turbinado sugar for sprinkling

1. Preheat oven to 400°F. In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.

2. In an electric mixture fitted with a paddle attachment, stir together the flour, the baking powder, and the baking soda. Blend in the butter on low speed until the largest pieces of butter are the size of peas (you should still be able to see pieces of butter). Stir in the cherries and the buttermilk mixture until the mixture just forms a sticky but manageable dough. Add additional buttermilk if mixture is too dry.

3. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.

Meyer Lemon Curd
Adapted from David Lebovitz

I love this recipe because compared to other lemon curd recipes I found, it's very low tech. Most called for double boilers and candy thermometers and all sorts of crazy gadgets, but David Lebovitz really strips down the technique and makes it an accessible recipe for everyone, especially those that don't want to wash a thousand dishes after this process. The only change I added was to include the zest of the Meyer lemons. Some of the zest gets strained out in the last step, but all those glorious essential oils cook into the curd.

2-3 Meyer lemons
1/3 cup of sugar
2 large egg yolks
2 large eggs
Pinch of salt
6 tablespoons unsalted butter, cubed

1. Finely zest lemons until you have two teaspoons of lemon zest. Juice lemons so that you have 1/2 a cup of lemon juice. Place a mesh strainer over a bowl and set aside.

2. In a medium saucepan, whisk together lemon juice, lemon zest, egg yolks, eggs, sugar, and salt.

3. Set pan over low heat and add the cubed butter. Whisk constantly until the butter is melted and well combined.

4. Increase the heat and cook over medium, whisking constantly, until the mixture thickens and begins to look like jelly (David Lebovitz explains that you know it's done when you lift the whisk and the mixture holds its shape before falling back into the pan from the whisk. I found it took about 10 minutes).

5. Press the curd through the strainer. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until curd is cooled completely. Enjoy spread on scones, biscuits, or toast.

Favorite Roast Chicken

2011-02-24T10:52:00.000-08:00

One of the reasons I love cooking is for the sensory experience. I love the smooth feel of slicing through potatoes, the the soft sizzling sound of diced onions hitting hot melted butter, the way fresh basil looks like ribbons after its been julienned. Other than taste, my favorite sense (as I'm sure is true for most people) in the kitchen is smell. One whiff of a delicious smelling meal is better than an appetizer and is sure to make your mouth water and your stomach grumble. I love the smells of roasted garlic, fresh tarragon, lemon zest, and bacon in the morning while I'm still lying in bed. Smells to me are just as much a part as the taste, texture, and appetizing appearance of a finely prepared meal. It's smell that makes it or breaks it.

As good smelling meals go, this roast chicken is probably the best one I can think of. It's amazing. Come on, it's chicken slathered in butter, stuffed with lemon, rosemary, garlic, and sitting on a bed of potatoes and onions. The chicken skin cooks to a golden crisp but the meat is moist and juicy. The lemons and rosemary, and garlic in the cavity permeate the chicken and the juices that run off. And the potatoes and onions become soft and caramelized while cooking in chicken fat. What could possibly be better? And it makes the whole house smell absolutely fantastic.

The recipe is my mom's creation. Served with a simple green salad and a fresh baguette to sop up all of those glorious chicken juices, this is one of my all time favorite meals. Give it a try and you'll remember why cooking is a true sensory delight.

Favorite Roast Chicken
Serves 4-6

1 whole chicken
About 3 tablespoons of room-temperature butter
2 lemons, halved
2 heads of garlic, with its top cut off, exposing the cloves beneath the skin
2-3 rosemary sprigs
10-12 new potatoes, halved (enough to serve how ever many people are eating)
2 onions, cut into large slices
Kosher salt and freshly ground black pepper
1 French baguette or other fresh bread

1. Preheat oven to 425 degrees. Scatter potato haves and onion slices in a large roasting pan.

2. Pat chicken dry. Salt and pepper the inside of the cavity. Stuff lemon haves and garlic heads into the cavity of the chicken (both heads of garlic may not fit -- we like to leave one out roasting with the potatoes and eat the roasted cloves with bread. They don't quite get as roasty and sweet when you cook them inside the cavity). Rub the skin with softened butter. Season the outside of the chicken liberally with salt and pepper.

3. Place roasting pan in the center of the oven and cook for an hour and a half or until the skin is crispy and the juices run clear. Take chicken out of the pan and place on a serving dish. Cover the chicken with aluminum foil and allow to rest for 15 minutes. Meanwhile, return roasting pan to the oven and cook potatoes, onions, and garlic (remove garlic from cavity and continue cooking it if you want it to get it nice and roasty and soft).

4. Remove roasting pan from the oven after 15 minutes or until onions and potatoes are caramelized. Remove foil from chicken and spoon potatoes, onions, garlic, and chicken juices around the chicken on the serving dish. Serve with fresh bread.

Cheddar Dill Cornbread and Tomato Soup

2011-02-22T01:13:00.000-08:00

I meant to write an adorable Valentine's Day post. Really, I did. I was going to make sugar cookies. They were going to be cut out with heart shaped cookie cutters and topped with pink sprinkles and everything. But antibiotics have this funny way of making you feel kind of miserable. I spent my Valentine's day trying to stave off my nausea (which has been a near constant symptom of being so drugged up these days) until a romantic Italian dinner in the evening with my special someone. I felt so full and ill after dinner, I couldn't even muster making a quick batch of chocolate covered strawberries. Thankfully, I have a remarkably understanding boyfriend who is perfectly happy to go with the flow (or at least lets on to be).

But the purpose of this blog is certainly not to complain about my medical maladies. I bring it up only because for someone who loves food, not wanting to eat really sucks. I usually spend my afternoons surfing food blogs for that next jaw-dropping, mouth watering, awe inspiring recipe -- but when the only thing I feel like eating is chicken soup and yogurt, my search becomes lackluster to say the least.

Slowly I've been taking on more adventurous foods again as my palate has regained its strength. By last weekend my eating habits were back in full swing. I celebrated by cooking up a delicious batch of wine braised short ribs for my family on Sunday. Served alongside was this seemingly mild-mannered, unassuming cheddar-dill corn bread that quickly became the star of the meal. After the fist bite, it was almost impossible to stop eating. The bread was moist, slightly sweet, and bursting with sharp cheddar cheese flavor and the grassy freshness of dill. The top was browned and cheesy and just heavenly to put it simply.

The short ribs, garlic mashed potatoes, and roasted asparagus we ate with that dinner became but distant memories as leftover cornbread was devoured the next day. I whipped up this simple and quite tasty tomato soup for lunch today as the perfect accompaniment to a huge slice of cheddar-dill cornbread. My inspiration came from none other than Martha Stewart. When the March edition of Everyday Food arrived, I was pleasantly surprised by the tomato soup on the front (does mine look just like the picture or what?). The soup was very easy and almost exactly like tomato soups I've made in the past, but I loved Martha's idea of swirling pesto on top. It gave the soup a basil, cheesy, nutty taste with a bit of richness from the oil and was a great addition to classic tomato soup.

This soup was definitely tasty, but let's be clear about the real star of this meal. I'm really happy about this soup, and I'm gunna finish it, but this cheddar-dill cornbread was the best cornbread of all time. The best cornbread of all TIME! Please try it. It's recipes like these that make you remember why loving food is so great.

Find the cheddar-dill cornbread recipe from Ina Garten here. I found it really made a difference to use good cheddar. Try to find an aged, sharp cheddar cheese. I used Cabot Seriously Sharp aged cheddar cheese and had amazing results.

Find the tomato soup recipe from Martha Stewart here. I couldn't find it online since it's in the brand new edition of Everyday Foods, but I'll type it up tomorrow.

Lemon Meringue Pie

2011-02-08T23:45:00.000-08:00

When life gives you lemons, you should make this lemon meringue pie.

No, seriously.

It's entirely easy and completely delicious and will definitely make your day better. It's fun, beautiful, tasty as can be, and really not so bad for you (you know, as pies go).

So go ahead, here's the recipe. There's really no excuse not to make it.

Individual Chocolate Soufflés

2011-02-03T11:56:00.000-08:00

I don't have anything funny or charming to say about these so I'll just be blunt. These chocolate soufflés are amazing. Stop what you're doing and make them. Make them for someone you love on Valentine's Day. Make them for yourself on Valentine's Day. Make them for someone you love or for yourself tonight. They are delicious and seriously easy and a great way to show off your making-delicious-and-seriously-easy-things-that-look-super-elegant prowess. Because, after all, soufflés are pretty classy. There's an accent in their name and everything.

Individual Chocolate Soufflés
Adapted from The Ghirardelli Chocolate Cookbook

The big change I made from the original recipe was in the type of chocolate. The original recipe calls for 2 ounces of bittersweet chocolate (I imagine semisweet would be fine too) but I had baking chocolate, which is totally unsweetened. After looking up conversions in the cookbook, I replaced the 2 ounces of bittersweet chocolate with 1 ounce of baking chocolate plus 1 tablespoon of sugar. If you're using bittersweet or semisweet which I imagine most of you are, double the amount of chocolate and omit the extra sugar.

1 tablespoon of unsalted butter, melted
3 tablespoons plus 2 teaspoons of granulated white sugar
1 ounce unsweetened or baking chocolate bar, chopped into small pieces
2 tablespoons plus 2 teaspoons milk
1 large egg yolk
2 large egg whites
Confectioner's sugar, for dusting

1. Preheat the oven to 350 degrees. Brush two 1 1/2 cup or four 1/2 cup ramekins with melted butter. Sprinkle the bottom and sides with 1 tablespoon of sugar.

2. Combine chocolate and 2 tablespoons of milk in a heat proof bowl. Using a double broiler or a microwave, gently heat the chocolate until just melted. Remove from heat and whisk in remaining 2 teaspoons of milk.* Allow to cool slightly. Whisk in egg yolk.

3. In a large bowl with an electric mixer, beat egg whites at high speed until soft peaks form. Add remaining 2 teaspoons of sugar and continue to beat until stiff. With a rubber spatula, fold 1/4 of the egg whites into the chocolate mixture until combined, then fold in remaining egg whites being careful not to deflate. Divide among prepared ramekins. (The soufflés may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to the baking time.

4. Bake in large ramekins for 20 minutes; bake in small ramekins for 15 minutes. Remove from oven, dust with confectioner's sugar, and serve immediately.

*This step wasn't in the original recipe but I think it's important. Adding the cool milk to the hot chocolate tempers the chocolate, that is, it brings its temperature down faster to prevent it from burning (even if just melted and off the heat, chocolate can still burn and turn grainy from the residual heat in the bowl). Especially if melting in the microwave (which I did because I'm lazy) tempering is really important. You can also temper it by leaving like 1/4 of the chocolate unmelted, and then adding it when the melted chocolate is off the heat, allowing the residual heat to melt the remaining chocolate and lowering the overall temperature.

Cardamon Oatmeal Pancakes with Apricots and Almonds

2011-01-31T12:45:00.000-08:00

When Mark Bittman announced the end of the Minimalist, his weekly food column for the New York Times, I was a bit devastated. I so looked forward to his quirky videos and creative recipes each week. In my opinion, he was the face and character of the New York Times food section. He introduced me to fabulous recipes like tomato jam, West African peanut soup, corn and tomato salad, and strawberries with almond creme anglaise. His recipes always promised something fun and different with a few clever witticisms thrown in for good measure. The Minimalist will certainly be missed.

Anyways, I thought I would post a Minimalist recipe today in honor of our departing friend. When I saw these pancakes I was smitten. I love cardamon in any capacity and featured in a warm breakfast treat with oatmeal, apricots, and almonds sounded particularly delicious. I altered Bittman's recipe a bit based on the ingredients I had and the pancakes turned out beautifully. Served alongside a fresh fruit salad, I can't imagine a better way to enjoy breakfast, with a nod to one of my favorite cooks.

Cardamom Oatmeal Pancakes with Apricots and Almonds
Adapted from Mark Bittman

1/4 cup whole wheat flour
1/4 cup unbleached all purpose flour
1/4 cup old fashioned rolled oats
1/3 cup sliced almonds
1 heaping teaspoon of ground cardamom
Dash of salt
1 egg
1/2-3/4 cup of milk, depending on how thick your batter is
1 cup quick cooking oats cooked with 2 cups of water, or a scant 2 cups of cooked oats
1/3 cup chopped dried apricots or other dried fruit
Butter for frying
Honey or warm maple syrup for serving

1. Mix together both flours, oats, almonds, cardamom, and salt in a medium bowl. In a smaller bowl, beat together egg and 1/2 cup of milk. Slowly add the oatmeal, a spoonful at a time so as not to cook the eggs, and mix well. Stir in apricots.

2. Gently add oatmeal mixture to the dry ingredients. Slowly add milk, a tablespoon at a time, until the mixture is the same consistency as thick pancake batter.

3. Heat a few tablespoons of butter in a large skillet over medium high heat. Drop in pancakes and cook for 2-3 minutes, until bubbles on the top of the pancakes pop. Flip and cook 2 more minutes on the other side. Serve with honey or warm maple syrup.

Serves about 4

Cookies Three Ways

2011-01-29T14:03:00.000-08:00

Food related gifts are my favorite. Whether it's cook book, a new kitchen tool, or even a dinner date, I get so excited for gifts with culinary horizons. But even for the non-food obsessed, edible gifts are a simple and thoughtful way to show someone you care. And so begins a tale of cookies. Three cookies to be precise.

I had occasion to send a thank you to those who had taken care of and reached out to me when I was sick a few weeks back and I thought there would be no better way to do it than with a gift bag full of freshly baked cookies. I thought I would make a couple different kinds of cookies, assemble them in a bag, and send them off with a thank you card. It ended up working out really well.

The first are very lovely Lemon Scented Olive Oil Cookies with Almond Glaze. When I saw these on Joy the Baker, I completely fell in love and knew I had to have them. I mean, lemon? Olive oil? Almond? Together? I couldn't imagine a better flavor combination if I tried.

They turned out just as wonderful as I thought. They were light and not too sweet with great depth of flavor. They're perfect with a cup of tea on a lazy afternoon. Find the recipe I followed here, at Joy the Baker.

The next cookie came about when I tried to think of a good contrast to the light lemony cookies I'd made before. Something rich, something chocolaty, something classic. I thought chocolate chip cookies would be too simple, but the more I looked for other recipes, the more I kept being drawn back to that treasured family favorite but with the volume turned up (Barefoot Contessa anyone?). Chewy Molasses Chocolate Chip Cookies by Alton Brown, via the illustrious Joy the Baker yet again, seemed perfect for the occasion. They're a gussied up classic, complete with a healthy dose of molasses (you make your own brown sugar by mixing refined sugar with molasses), dark chocolate chips, and a light sprinkling of sea salt, just before baking. Seeing how many of the recipients of my gift bags were going to be children, I thought these would be sure to please.

And they were! They turned out chewy and delicious. It was tough for me to know when they're done because they're supposed to have a gooey-molassesey center, but once I got it down they were a huge hit (hint: they're supposed to be thin and flat!). Here's the recipe (followed it exactly except for all-purpose flour in place of bread flour).

And as a final addition to my gift bags, I thought I'd go with something a little different. Not quite a cookie but just as bite sized. I thought of these wonderful Cherry-Pecan Meringues I had made from Everyday Food a few years ago and they turned out to be the prefect finishing touch to the gift bags. I followed this recipe but replaced the chopped dried cherries with chopped dried cranberries. I think my mom ate like 10 of them after they came out of the oven.

The last step was to assemble the gift bags. Any good craft store will have nice cellophane bags that are ideal for cookies. With little labels and ribbon, you'd think these gift bags were professionally made! Okay, maybe they're not quite that good, but they're pretty gosh-darn cute and I'm happy to say that everyone loved them.

Creamy Dreamy Creamed Spinach

2011-01-24T23:56:00.000-08:00

It's not often that something extraordinarily healthy can be turned into something so genuinely terrible for you in just a few short moments. Creamed spinach is one such case.

You start with a big, beautiful bunch of spinach leaves and cook it down in a creamy sauce flavored with onions, garlic, and parmesan cheese. And, well, that's pretty much it. Creamed spinach is a luxurious treat that's ready in a flash and an elegant accompaniment to to even the drabbest of Monday night meals of the weekend leftovers. So, just for a night, don't listen to what your mind is saying (which is probably something like, "There's butter, cream, and cheese in there?! Are you nuts?!") and don't follow your heart (which is definitely saying, "HEART ATTACK ON A PLATE!!"). Put aside your better judgment and enjoy the sinful simplicity of something delicious.

Creamed Spinach
Serves 2-3 as a side dish
Loosely adapted from Ree Drummond

1 bunch of spinach leaves, stems removed and rinsed well
3 tablespoons of butter
1/2 a yellow onion, chopped
1 large garlic clove, minced
Scant tablespoon of flour
1/2 half and half
1/2 cup milk (may need more if the sauce is too thick)
About 1/4 cup parmesan cheese, finely grated (optional, and to taste)
Pinch of nutmeg
Kosher salt and freshly ground black pepper to taste

Heat butter in a heavy bottomed pot over medium heat. Add onions and saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about a minute.

Sprinkle flour over the butter and onions, whisking to combine to create a roux. Slowly add half and half and milk, whisking into the roux. Add parmesan cheese and stir to melt. Stir in nutmeg. Add salt and pepper to taste. Cook until the sauce is thickened, 2-3 minutes.

Add spinach leaves, tearing the larger leaves in half. Coat the leaves with the cream sauce and cook down, stirring frequently, until the spinach is soft and cooked but not soggy, about five minutes. Serve with a sprinkling of kosher salt.

Apple-Blackberry Brown Butter Cake

2011-01-22T12:35:00.000-08:00

Life is what happens when you make plans.

Maybe it's just my experience, but that expression seems to sum things up pretty well. Life is unexpected, spontaneous, abrupt, and ever changing despite our feeble attempts to have control of what's going on. I'm not saying we should all drop what we're doing and let fate take over, but I think we all need to respect the idea that no matter how hard we try and plan, schedule, and micromanage our lives, things probably won't go the way we imagined. I certainly didn't plan on taking off the last semester of my senior year and living at home with my parents, but you know? That's how life works sometimes. And if that first phrase is in fact true (which I fully believe it is), then so is this one:

When one door closes, another opens.

Life may change unexpectedly. Some unforeseen turn of events may thwart the plans you had meticulously constructed and destroy your vision of a perfect life. But that's okay. Because nine times out of ten when something doesn't work out the way you had hoped, a new opportunity presents itself. Finding that silver lining is not always easy, you may have to spend time in some dark clouds first. But it's usually there, in the end, so long as you wish to see it.

Which brings me to this cake. Well, not really. This cake has nothing to do with anything I just said, but it is a pretty darn good cake. You should make it. I know blackberries are not in season, but frozen ones are readily available and adapt beautifully in this cake.

I found this recipe from Martha Stewart when I was searching for a dessert to bake some soon-to-be-bad apples into. Martha's kind of my go-to girl when I have bakers block. Her recipes are simple and classic and usually don't call for any weird or pretentious sounding ingredients. However, I did make one very important change to this recipe. Martha says to melt the butter in a saucepan before adding it to the cake. My feelings towards melted butter in baked goods are as follows: if you're already taking the time to melt the butter in the first place, why on earth would you not keep it over the flame for a few minutes longer to make brown butter, which will turn whatever you're making into the greatest dessert of all time? Brown butter is nutty and caramely and everything regular melted butter hopes to be and adds something really special to baking. It turned out perfectly in this cake, complimenting the warm cinnamon and apples.

Other than that very important detail, I followed her recipe (except I multiplied it by three which is why my cake isn't the lovely circular one that Martha has but a giant mass fit to feed an army -- I scaled it back down in this recipe). Give it a try and please enjoy. As silly and simple as it sounds, I know that for me at least, a cake like this can help me start to see that silver lining after all.

P.S. This is my first post of 2011! I promise to start posting more (as I seem to say in every post). Really though, I'll have a lot more free time now that I'm taking time off of school. Get ready, things are going to get delicious.

Apple-Blackberry Brown Butter Cake
Adapted from Martha Stewart

Granulated sugar, for the pan
1 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter (omit salt from dry ingredients if using salted butter), plus more for the pan, plus 2 tablespoons cut into pieces
3/4 cup plus 2 tablespoons light brown sugar
1/2 cup whole milk
2 large eggs
4 apples, preferably Fuji or Gala apples, peeled, cored, and cut into 8 wedges
1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl.

Brown butter in a small saucepan over medium heat. Watch it carefully as brown butter can burn very quickly. When the butter has reached a deep amber hue, immediately remove from heat and whisk together browned butter, 3/4 cup brown sugar, the milk, and eggs in another bowl (being careful to add the butter slowly so the eggs don't cook). Whisk into flour mixture.

Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.

Chocolate Pudding

2010-12-26T20:25:00.000-08:00

Chocolate pudding is just about one of the most comforting things in the world. Yes, chocolate pudding. And I certainly do not mean chocolate pudding that comes in a plastic cup or a box as chocolate pudding so often seems to come nowadays. No, I mean real chocolate pudding, the kind with egg yolks and milk and rich cocoa powder all simmered together until thick and lovely. Its rich and creamy but not-too-sweet and entirely decadent. The good news is chocolate pudding couldn't be simpler to make. Martha Stewart has a perfect recipe that I've used several times before and it takes no more than 20 minutes. Give this delightful treat a try and see why chocolate pudding is not unlike coming home.

Fancy Salted Caramels

2010-12-06T00:07:00.000-08:00

I've been holding out on you. I haven't posted in almost three weeks but so much has happened since then, namely, one of the most sacred of food-related holidays ever: THANKSGIVING. And you can bet your bottom dollar I wasn't sitting on the couch watching all the cooking happen. No sir, I was in the heart of the Thanksgiving food frenzy, my arm half up a turkey and all. I enjoyed not one, not, two, but three Thanksgiving celebrations that week, each one more glorious than the last. There was a luscious chocolate pecan pie at two of them, along with a delicious, cinnamony cranberry sauce. And pan gravy with white wine (cue weakening of the knees).

But I'm not going to talk about Thanksgiving today. I may post some recipes later (the chocolate pecan pie is coming soon, I promise) but I've already done a Thanksgiving post and well, frankly, I don't feel that my humble little blog is the first place you're going to run to looking for Thanksgiving recipes.

No, today I am going to share with you a very delicious salted caramel recipe. Now, let me be clear, salted caramels aren't for the faint of heart. It takes a pretty serious foody to appreciate what happens when sugar and salt come together, and to everyone else it just tastes kind of weird. Also, I put way to much salt on these, so they actually were kind of weird, but were easily salvageable with a few salt flakes scraped (or licked, I don't judge) off.

I followed a recipe from Ina Garten that I had seen a while back. We even bought fleur de sel, which is fancy salt from France. Full disclosure, as much as I love pretentious sounding foods, fleur de sel was not worth it ($15?!) for this recipe. I'm not saying you should bring out the table salt, but some nice sea salt would have been just fine. They weren't the biggest hit, but again, you kind of need to have a ridiculous obsession with food to be into the idea salt on candy. And look how cute they look in a little wrapper! Give them a try, they'll make you feel fancy and maybe impress your friends at all of your upcoming holiday cocktail parties (I know my schedule is just booked with them).

More posts to come soon. Things get pretty good, so stick around.

Perfect Pasta

2010-11-19T00:41:00.000-08:00

Not everything goes right all of the time. Well, duh. Life is full of disappointments, setbacks, and losses. There are missed opportunities and regrets so heavy you feel like the weight of the world is on your shoulders. There are dark clouds on the horizon.

Wallowing in self-pity is something I'm frankly quite good at. Not that helps me feel better about any of the above, but you know what? Sometimes it's okay to take a moment and appreciate a bit of melancholy. So long as it's just a moment.

This pasta sauce is exactly what I need when I'm in a rut. Making it is simple, methodical, and gratifying. The aromatics build in exactly the way you would expect and fill the kitchen with a smell so warm and inviting you can't help but close your eyes and smile. Heaped onto a big bowl of bow-tie pasta, this is just what I need when things aren't quite going my way. Because making this sauce does actually work out every time, and usually whatever had been bothering me before starts working out too. So go ahead, wallow in those dark cloud days. But know when and how to make your own sunshine.

Perfect Pasta Sauce
Serves 2 (ish)

I alter this pasta sauce all the time. Feel free to toss in fresh herbs or wine if you have it or even some chopped kalamata olives or fresh spinach. I just put the basic recipe up here but this sauce does really well with a little experimentation. And the herbs are all to taste, feel free to add more or less if you like. Really, this stuff is hard to screw up.

1 tablespoon olive oil
1 small red onion
1 large clove of garlic
3 cups of canned, diced tomatoes
1 tablespoon dried basil
2 tablespoons dried parsley
1/2 tablespoon dried marjoram
1/2 tablespoon dried oregano
A pinch of red pepper flakes
1 tablespoon white sugar (to taste)
A dollop of balsamic vinegar
Salt and freshly ground black pepper
Cooked pasta along with 1/2 cup reserved pasta water

Heat olive oil in a medium skillet over medium heat. Saute onions until translucent, about 5 minutes. Season with salt and pepper. Add chopped garlic, saute until fragrant (about one minute).

Add tomatoes and stir. Season with salt and pepper. Stir in dried herbs herbs, red pepper flakes, balsamic vinegar, and sugar. Using a potato masher, crush tomatoes until no large chunks remain. Stir in reserved pasta water. Cook sauce, allowing liquid to dissolve and sauce to thicken, about 15 minutes. Serve over any large-piece pasta (such as bow ties or penne), top with a generous sprinkle of freshly grated parmesan cheese, and enjoy.

Coconut Cake

2010-10-22T11:18:00.000-07:00

I want to have this cake at my wedding. God, doesn't that sound pretentious. "Hey guys, check out this great cake I made. It's so delicious that I want to eat it at the most important celebration of my life." I promise I don't mean it that way. I've been thinking about weddings and coconut cakes ever since I first saw When Harry Met Sally. In the last scene when Harry and Sally are sitting on the couch together telling the camera about their love story, Sally explains that they ate coconut cake at their wedding (with a very rich chocolate sauce, on the side). I hadn't ever given coconut cake a second thought before that moment, but if Sally loves coconut cake, then by-golly I should too.

Coconut cake has a moist richness unlike any other cake. I actually have made cake with coconut milk before (and for a wedding, incidentally). This time I used a recipe that called for more coconut milk, making the flavor more apparent in the cake itself, and then I echoed the flavor by adding coconut milk in the frosting and by adding toasted coconut shavings on top. The result was an elegant cake with sweet, rich coconut flavor. I couldn't help going back for a second slice, and then proceeding to run my fingers around the cake pan collecting crumbs and frosting from the sides.

I followed different recipes for the frosting and the cake. Apparently, there's some pretty big and important distinctions between coconut milk, coconut cream, and coconut water, so rather than substitute anything, I went with a simple recipe that called for just coconut milk. A lot of recipes ask for coconut extract which I'm sure would taste wonderful, but I was not about to go out and buy a $10 vial of something for one recipe. For the frosting, I whipped cream cheese and butter into oblivion until it was fluffy, glossy, and the perfect creamy topping for a too-good-to-be-true cake and sprinkled it with toasted coconut shavings (most recipes don't toast the coconut toppings, but I happen to adore the nutty taste of toasted coconut and think it adds beautiful color). I've posted the recipes I used and the adaptations I made below so feel free to use them or tweak them as you like (I tripled the cake from its original recipe to feed my house, but have scaled it back down here for much more practical purposes). But whatever you do, give this cake a try. I love it completely, and I think that Sally would too.

Coconut Cake
Adapted from Paula Deen

1 cup (two sticks) unsalted butter
2 cups sugar
4 eggs
3 cups all purpose flour
4 1/2 tsp. baking powder
1 1/2 tsp. salt
1 cup coconut milk
1 teaspoon vanilla extract
Coconut Cream Cheese Frosting (recipe follows)
Flaked, sweetened coconut, toasted

Preheat oven to 350. Cream butter and sugar together until light and fluffy, 6-8 minutes. Add eggs one at a time, beating with each addition until well combined.

In a separate bowl, sift together flour, baking, powder and salt. Add flour and milk to egg mixture alternately, starting and ending with flour. Stir in vanilla extract. Divide batter into three 9 inch round pans (to make a layer cake like Paula did) or pour all of the batter into a large sheet cake pan (like I did). Bake for 20-25 minutes or until a fork inserted in the center comes out clean. Let cake cool completely and frost with Coconut Cream Cheese Frosting (recipe follows).

Coconut Cream Cheese Frosting

This should be enough to frost the amount of cake I made and then some. When I made this, I tripled the cake recipe and doubled this frosting recipe and I still had some frosting left over. However, if you're making a layer cake you may need a bit more to compensate for that extra surface area.

1/2 pound cream cheese
2 sticks butter
3-4 cups powdered sugar (to taste)
2-3 tablespoons coconut milk

In an electric mixer (or with electric hand beaters) cream together butter and cream cheese. Add sugar, one cup at a time, until light and fluffy. Add coconut milk and beat until smooth, glossy, and light. Frost cake.

Sweet Corn Risotto

2010-10-12T22:18:00.000-07:00

I don't know about the rest of America, but the Bay Area has been basking in a glorious heat wave over the past few days. Today was right at the cusp of being miserably hot, but there was this nice cool, dry breeze keeping everything reasonably comfortable. I got to enjoy what's surely one of my last few days wearing a sun dress and sandals, in the middle of October. I love Indian summers.

Yet the nights aren't as warm as the days would lead you to believe. Berkeley evenings cool off slowly as the sun dips behind the Golden Gate Bridge, painting the sky a rich amber hue. A night like this isn't quite summer, but it's not quite fall either. I want something a little heartier than a bowl of ice cream for dinner (which, in fact, is all that I feel like eating in hot summer months) but cozying up with a big plate of meat and potatoes don't feel quite right either.

Sweet corn risotto is perfect for the occasion. You still have the chance to celebrate the lingering summer vegetables, but it's sure to be warm and comforting on a barely cold night. I'll be honest, I didn't eat this on the night that I'm writing to you, but if I had any say in what was served on my plate six nights a week, this risotto is what I would have eaten on a night like this. It's rich, it's creamy, and the flavor or the corn is just brilliant. I served it along side a delicious leafy salad with late summer tomatoes, balsamic, and a drizzle of walnut oil (YUM). Like all risottos, it's certainly not hard to make, but it requires a lot of love (just keep telling yourself that as you stand stirring over a steaming pot for 30 minutes, I promise the end result is worth it). It also doesn't look like much so don't judge this recipe by the shabby picture I posted. This sweet corn risotto is begging for you to give it a try, and after all, there may only be a week or two left that you can. So go ahead. Summer is still calling.

Sweet Corn Risotto
Adapted from Cooking Light

This recipe includes a couple of tricks to make the risotto taste creamier but still appeal to the "Cooking Light" crowd. For those of you who've looked at my blog for longer than three seconds, you know I have absolutely no such cooking light agenda. I just nixed the part about pureeing some of the corn to get a creamier taste and texture and added more cheese and butter instead.

4 cups of water
1 teaspoon of salt
1 can (14 ounce) can of chicken broth
3 ears (or 1 1/2 cups) fresh corn kernels*
2 tablespoons of butter
2 tablespoons of olive oil (or as needed)
1 cup sliced fresh shiitake mushrooms
3 garlic cloves, minced
3/4 cup finely chopped shallots
1 1/2 cups Arborio rice
2/3 cup dry white wine
1/2-3/4 cup freshly grated parmesan cheese
2 tablespoons fresh basil, thinly sliced
Freshly ground black pepper (to taste)

In a medium saucepan, bring water, salt, and chicken broth to a simmer. Keep warm over low heat.

Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms and corn kernels and salt to taste. Saute 5-7 minutes until soft and fragrant. Add garlic, saute 1 minute. Remove mushroom-corn mixture from pan and set aside.

Melt 1 tablespoon of butter with 1 tablespoon olive oil in the same pot over medium-high heat. Add shallot and cook for 2-3 minutes, until softened. Add rice and saute 3 minutes or until rice has a nutty aroma and is very lightly browned. Add wine, cook 1-2 minutes until liquid is absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each 1/2 cup is absorbed before adding the next (about 25-30 minutes total). If it seems like it's going too quickly, turn the heat down, if it's cooking to slowly, increase heat.

When all of the broth is absorbed and the rice is tender, add mushroom-corn mixture. Cook 2-3 minutes, stirring constantly. Remove from heat. Stir in cheese, basil, and pepper.

*Use fresh corn! I've never tried this recipe with frozen corn but I can't imagine it being very good. This dish is about bringing out the simple flavors of summer. If fresh corn isn't in season, save this recipe for a time when it is!

Pulled Pork Sandwiches

2010-10-06T02:10:00.000-07:00

The number one thing I missed when I was in Europe was hands-down, without a doubt, pulled pork sandwiches. Barbecue is America (although I'm pretty sure I already expressed my feelings about that) and when I was gone I missed it more than anything. Spain offered nothing remotely similar to the sweet, spicy, smoky goodness of American barbecue (Spaniards hardly use pepper!). To me, the pinnacle of this iconic American cooking style is pulled pork.

Pulled pork supersedes other barbecue varieties because I firmly believe that you can tell so much about a person through the way they prepare it. What cut of meat do they use? What kind of marinade? Is it a dry rub or a brine? Do they add sauce? If so what kind? And when do they apply it? These are all questions that make a huge difference in the way the meat turns out. Pulled pork is also easy enough that most everyone can prepare it (a rack of ribs, to me at least, is not so simple), and so pulled pork has an element of universality to it that other barbecue types lack because of their technical complexity. Lastly, every step that is traditionally involved in preparing pulled pork is meant to make the meat itself taste better. The meat should certainly be elevated by the sauce or the marinade or the cooking process, but when you finally bite into it, the true flavor of the pork should shine through.

Here's the recipe I use. It's good. Everyone I've served this to (my house members can attest) loves it, praise undeserving of myself and much more appropriately directed to Tyler Florence from the Food Network (or whatever genius developed this recipe). The recipe calls for a Carolina style barbecue sauce that's primarily vinegar and mustard based, but I adapt the sauce a bit to my taste by adding more ketchup and some molasses as a nod to this sauce's sweeter, more tomato based Texas-style cousin. I also would dial down the spice a bit. It's a good idea to make this (and any barbecue sauce) a while in advance to let the flavors develop. I made it in the morning when I popped the pork into the oven, but you could easily do it the day before. This pork is practically effortless (yes, it takes a while what with the marinade and the slow cooking, but you don't actually have to do anything while all of that magic is happening) and frankly pretty fun to make. I'm serious about this one, guys. Try. This. Pork.

Pulled Pork Sandwiches
Adapted slightly from Tyler Florence
Dry rub
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork shoulder

Barbecue sauce
1 1/2 cups cider vinegar
1 cup yellow mustard
1 cup ketchup
1/3 cup molasses
1/3 cup packed brown sugar
2 garlic cloves, finely chopped
1 teaspoon of salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Hamburger buns or rolls

Whisk together dry rub ingredients. Rub mixture all over pork shoulder. Let stand overnight, covered, in the refrigerator.

Preheat oven to 300 degrees. Put the pork in a roasting pan and cover with foil. Bake for about 6 hours, or until a meat thermometer inserted into the thickest part of the pork reads 170 degrees. Remove from oven and allow to cool slightly.

Make barbecue sauce. Combine sauce ingredients in a large sauce pan over medium heat and cook for 10 minutes until sauce is slightly reduced and sugar is dissolved. Allow to stand off heat for several hours.

When pork is slightly cool, pour out most of the fat at the bottom of the roasting pan. Pull the meat apart with the tongs of two forks. Pour 2/3 of the barbecue sauce (or to taste) over pork and allow the pork to rest another 30 minutes (the pork will absorb some of the sauce).

Serve on hamburger buns with remaining sauce.

Tomato Jam

2010-09-26T10:30:00.000-07:00

I HAVE MY CAMERA CORD. And this is the very first thing I want to share with you. I'm sorry it took so long, but hurry up and make this before summer's bounty is up and gone! This is tomato jam.

When I made this several weeks ago, I was feeling unique, pretty adventurous. When I told friends and family about tomato jam, a quizzical look would sweep across their faces. Was I as skeptical as all the rest when I saw this recipe for the first time? Yes. But I knew that Mark Bittman would never lead me too far astray and I was particularly intrigued when he said the taste nodded to sundried tomatoes. Because, seriously, I am very obsessed with sundried tomatoes. But since then it seems to have circulated the blog-o-sphere, making me feel quite unoriginal. Nonetheless, this is a recipe that needs to be shared, replicated, and eaten over and over with copious amounts of baguette slices. Mmm...

I used up just about every possibility for the wealth of tomatoes that spilled from my mom's garden this summer. We made bruscetta, we put them on sandwiches, we tossed them in salads, we made them into pasta sauce, we gave them away to neighbors, friends, practically even to strangers, but these tomatoes weren't going to give up so easily. When I saw this recipe, I thought maybe, just maybe, we could finally conquer the little red fruits that had taken over our backyard.

Like I mentioned, this tomato jam recipe comes from Mark Bittman of the New York Times. The spicing in this jam is lovely and quite unexpected. With fresh ginger and jalapenos, cumin, cinnamon, cloves, I had to double check the recipe as I made trips to the spice cabinet because I just couldn't imagine all of these things going together. Not to mention the entire cup of sugar that's added to this jam (sugar and tomatoes?). It seems strange, right? I promise you, it all comes together beautifully in the end, making for a surprisingly sweet and spicy topping for bread, meat, fish, or just about anything you can imagine. My dad and I both agreed that this would be a permanent addition to our summer repertoire, and that if you canned it, it would make for fantastic gifts. It's akin to a very grown up version of ketchup and it's just as addicting (we planned on topping some steaks with it but barely had enough after we'd scooped it up with bread all evening). Give this a try, you will not be disappointed.

Ina Garten's Chicken with Forty Cloves of Garlic

2010-09-15T15:18:00.000-07:00

I'd like to take a moment of your time to tell you about three of my favorite things: cream, cognac, and garlic. Each of these ingredients is certainly impressive by its own right. Each adds a certain complexity of flavor, texture, and richness to food that can't be replicated by anything else. These ingredients are really special; whether they're used every day or for a fancy affair, they're sure to please and impress. But what if we were to combine them into one delicious dish that's so wonderfully good it makes your heart skip a beat at your first taste and your senses melt into pure and lovely food bliss. There is such a dish, my friends, and it's Ina Garten's incredible chicken with forty cloves of garlic.

You start with the best chicken you can find (use dark meat, it works wonders here) and brown each piece in butter until lightly crispy. Then, you take the peeled cloves of 3 whole heads of garlic and gently saute them in the bubbly mixture of chicken fat and butter that remains (that probably either sounds really vile to you or as painfully delicious as it does to me). When the garlic is soft and golden brown, you pour in a touch of cognac and a bit of white wine and the delicious brown bits that stuck to the bottom of the pan swim up into a beautifully fragrant sauce. You put the chicken back into the pot, sprinkle the whole thing with fresh thyme, and let it simmer away for a half hour.

When the chicken is done, you take it out of the pot once more to reveal the decadent sauce below. You add a bit of flour to thicken things up, a bit more cognac, and a good touch of cream, and the sauce has transformed into a rich, garlicky, aromatic concoction just begging to be eaten by the spoonful. When you pour the sauce back over that crisp, tender chicken, you'll have to do everything in your power not attack the plate with your bare hands, alarming family members or dinner guests who are probably waiting patiently to try your masterpiece. And a masterpiece it is. Served with some herbed couscous to absorb all of those sinfully tasty juices, this couldn't be a lovelier, more comforting, and certainly not more delicious meal.

Cappuccino Fudge Cheesecake

2010-08-29T17:37:00.000-07:00

I have bad news, dear readers. I left my camera cord in San Diego. That means I have no way of uploading pictures and showing you a slew of delicious summertime recipes that I whipped up right before I left for Berkeley. They're trapped on my camera's memory card for the time being.

Instead, I thought I'd write about something wildly out of season (I don't know about you, but during hot summer months I stay as far away from rich, heavy desserts as I can) but extraordinarily delicious. I'm telling you, make this cheesecake.

When I first saw how complicated this cappuccino fudge cheesecake was, I was shocked. This dessert involves a chocolate wafer crust slathered with Kahlua flavored chocolate ganache, followed by a cappuccino cream cheese filling featuring two different kinds of coffee, topped with a sweet, vanilla-sour cream spread, decorated with a ganache lattice, and adorned with chocolate covered espresso beans. On top of that, you need to make it at lease a day in advance to allow the flavors to blend (it gets better day by day; making this cake two or even three days in advance would not be unwise). It seemed like the ultimate challenge, and after it having circulated the blog-o-sphere, it seemed very well received.

I made this cheesecake for my dad's birthday last January. I followed the original recipe from Bon Appetit almost exactly, but topped the cake with chocolate covered espresso beans instead of plain ones, as many of my fellow bloggers did. I know this cake seems daunting, but trust me, the end result is life changing.

Easy Pad Thai

2010-08-19T00:37:00.000-07:00

I've been fairly obsessed with Thai food this summer. And by fairly obsessed I mean I can't get through the day without having visions of peanut sauce, have been wanting to bathe in curry and coconut milk, and all but screaming "Sali Thai!" when friends ask where I want to meet for lunch. Maybe it was missing all of those delicious umami flavors while I was in Spain, maybe it's my new found appreciation for spices and spicy tastes, maybe little Thai elves sneak into my room at night like they do in that story about the shoes and cook up a delicious feast, filling my subconscious with desire, but I'm hooked.

I think part of the reason I like asian foods so much is that there's a sense of mystery about them. Not mystery like "What kind of meat is this?" but mystery like "I don't think I could ever make this it's so damn good." The ingredients are usually far outside my culinary comfort zone and the flavors are so complex and engaging that I don't think I could ever replicate them myself. In short, I'm just kind of intimidated.

Pad thai is the opposite of intimidating. It's welcoming and assuring, just begging for you to make it and begin your asian culinary repertoire. Pad thai is nearly impossible to mess up and its a perfect summer meal because its light and refreshing yet surprisingly filling. I adapted my recipe liberally from Martha Stewart's. I use frozen, precooked shrimp -insert horrified gasps from readers here- because I have no money and they're dirt cheap, but if you can afford, it cook up some raw shrimp because it's probably a zillion times better. And most importantly, have no fear. Asian food is not out to get you or me or us. Trust me, if I can do this, so can you.

Easy Shrimp Pad Thai
Adapted, barely, from Martha Stewart

1 package (13 oz) of "rice sticks" from Trader Joe's or any kind of flat rice noodle
Frozen, precooked shrimp, de-thawed
4 tablespoons brown sugar
4 tablespoons lime juice
6 tablespoons soy sauce
2-3 tablespoons canola or vegetable oil
4 garlic cloves, minced
8 green onions, white and green parts separated, finely chopped
3-4 large eggs (optional, and quantity depending on how "eggy" you like your pad thai)
1 cup fresh chopped cilantro, plus more for garnish
1/2 cup chopped, salted, roasted peanuts

Cook the rice noodles according to the package instructions (do not over cook). Drain and set aside.

Make sauce by whisking together soy sauce, lime juice, and brown sugar in a small bowl. Set aside.

In a large skillet, heat oil over medium high heat. Add the white parts of the green onions and garlic. Cook until fragrant, about 2-4 minutes. Add eggs. Cook until almost set, about 3 minutes. Remove egg mixture; set aside on a plate.

Add noodles and sauce to the skillet and cook for 3-4 minutes, until most of the liquid has been absorbed. Add egg mixture, green onions and cilantro, and cooked shrimp. Cook until shrimp is warmed through. Sprinkle with peanuts and reserved cilantro and serve.

Bruschetta

2010-08-08T18:00:00.000-07:00

I don't know about where you live, dear reader, but in Southern California, tomato season is here. It announced its presence quite boisterously one afternoon when my mother's tomato garden was suddenly exploding with vine ripened goodness. We picked by the bucket, tomatoes quite literally falling into our hands, begging to be eaten. We've been throwing them in sauces and salads, barbecuing them on the grill with a slice of provolone cheese, and giving them away to neighbors and friends.

My favorite application for ripe summer tomatoes is bruschetta. I fell in love with bruschetta traveling through Italy this summer. I think we ate it with almost every meal. It's simple, tomatoey goodness at its finest, I can't think of a better way to celebrate fresh tomato flavors. Several of our summer dinners have been planned around bruschetta, its just that good. Try it was meats, chicken, fish, or my personal favorite, on top of olive oil toasts. To be honest, I'm not a huge fan of raw tomatoes, but when they marinate in olive oil, garlic, and basil, nothing could be finer.

It seems so silly to put up a recipe for something so benign, so I won't. I will tell you that the grape tomatoes we have in our garden work beautifully because they're meaty and don't have a lot of liquid. To get as much of the liquid out of the tomatoes before you make your bruschetta (you want to get out as much liquid as you can so its not soupy after you add the olive oil), its a good idea to cut them up and toss them into a fine mesh sieve placed over a bowl and salt them generously with sea salt. The tomatoes will soak up all that yummy salt and release liquid that will drip away if you let them sit for a minute. Add fresh minced garlic, lots of fresh chopped basil, pepper, and some fine Spanish olive oil and you're good to go. The proportions are up to you. Just make sure to use the best ingredients you can find. When recipes are this simple, quality really makes an extraordinary difference.

Rosemary Fried Chicken and a New Outlook on Life

2010-08-01T23:08:00.000-07:00

My summer began with a pretty ambitious list of things to cook. While in Spain, I bookmarked just about everything I could feast my eyes on, hungry not only for American food but for the long-lost art of cooking that I'd been apart from for so long. There were cakes and cookies, cerviche and soup, I even had my eyes on some shrimp and grits. But upon arriving home I was struck with a pretty terrible illness that took up just about every ounce of energy I had and made my appetite all but disappear (I know right? I didn't even know it was possible for my appetite to disappear). What's worse was I was missing Spain more than I could have imagined and longed to be back on my too-good-to-be-true European adventure. And my list of things to do and cook in San Diego were cast aside.

It took me a long time to get well again, but even longer for me to realize how wonderful things really are here. I was fortunate enough to have had an incredible four months in Spain where I saw and learned and changed so much. But I'm just as lucky to have family and friends here that love and care about me, to live in a beautiful part of the country with so much to offer, and to have so much to look forward to as fall peeks over the horizon. There's much to be experienced here, and missing out on all that life has to offer while wishing for something more is such a shame. If my experience in Spain taught me anything was to live each and every moment to its fullest and never take anything for granted. Until now, I don't think I've done very well at taking what I learned and really applying it to my life. There's so much to be enjoyed and cherished here, I just didn't take the time to open my eyes and see it.

Which is what brings me back to cooking. Food is such a unique way to connect with people, places, and cultures, and it was a big part of why I loved traveling so much. For me, cooking is enriching. I can't imagine my life without it and I can't imagine myself without it. It's a part of who I am and how I express myself. Whether a dish is on some list or not, cooking is a way that can celebrate all the amazing things my life has to offer.

Here's a delicious summer dinner we had a few weeks ago. Fried chicken, cucumber salad, a big summer fruit salad for dessert, and a table full of family on a warm, San Diego evening. I can't think of a better way to slow down and appreciate how beautiful things are here and now.

Rosemary Fried Chicken
This chicken is good. I mean really good. It was the star of our dinner and what I want to share with you now. It's soaked in buttermilk, covered in a lovely paprika-rosemary breading, and fried to golden, crispy perfection (each piece is fried for just about 4 minutes a side and then finished off in the oven, keeping the meat juicy and tender). I don't eat fried chicken often, but when I do I sure hope its like this and that I can always share it with people I love.

Amazing Austin

2010-07-10T14:33:00.000-07:00

I spent last weekend in Austin, Texas and apparently it's incredible. Hailed as "a blue dot in a red state," especially in recent years, Austin is hip, fun, and more progressive than you'd think. The music scene is fantastic and the people couldn't be more welcoming. The best way I can describe Austin is like Berkeley, except everyone wears cowboy boots and says "y'all." Needless to say I instantly fell in love with it.

Best of all, Austin is one of the unsung food meccas of America, with a vibrant and unique food culture unlike anything I've ever experienced. It's eccentric, it's different, and of course absolutely delicious. Austin offers bougie food with a down home feel, often times out of an airstream or a trailer. And the people serving up these delights are friendly, relatable, and really passionate about what they do. It's definitely my kind of town.

Here are a few of the culinary highlights of our trip. I would highly recommend any and all of these places for those visiting Austin. I really do feel that you can tell a lot about a place from their food, and these places certainly make up a good sampling of some of the finest Austin has to offer.

Torchy's Tacos
After reading a pretty incredible New York Times article a few months ago, one of the things I was most excited for about visiting Austin was breakfast tacos. Now I know breakfast items wrapped around a tortilla isn't anything new, but it's breakfast burritos that are popular in California, and I have to admit, I'm not a fan. I have a pretty big appetite, but the idea of eating all that in the morning just sounds revolting. Breakfast tacos are everything that's great about breakfast burritos but in a much more reasonable serving size. Plus, the idea of my breakfast resting nice and pretty in a taco is so much more appealing than being mashed up in a burrito. Not to mention the fact that breakfast tacos are just generally cuter.

We hit up a place called Torchy's Tacos the first morning I was there to find some. Torchy's is popular with the locals, uses only fresh, Texas grown ingredients (except for their green chilis, which are from New Mexico), and came highly recommended by Nick's foodie friend. I chose a taco with egg, chorizo, and cheese, added green chilis, and topped it with tomatillo sauce. It was perfect. The tortilla was fresh and soft, the chorizo and chilis added so much flavor, and the cheese made everything creamy and rich. It was a perfect Texan breakfast to start off any Texan day.

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Artz Rib House
People take barbecue pretty seriously in Texas. Seeing as how I'm kind of a barbecue fanatic, I knew we had to find a pretty reputable place to get it. Now, there's all sorts of argument and debate as to what place is the greatest or even as to what constitutes great barbecue in the first place, but after chatting it up with some locals, we decided that Artz Rib House was the way to go.

There's nothing pretentious about this place and people like it that way. The atmosphere is friendly and casual, with checkerboard tablecloths and a local country music band. Baby back ribs were the clear choice for me, with a Lone Star, the fiercely defended local brew. My plate arrived, brimming with fat and carbohydrates, and I went to work. The ribs were fall off the bone tender and perfectly seasoned and the sauce was spicy and tangy. It was authentic, it was delicious, and it was real down-home cooking.

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Gourdoughs
I found this gem of an airstream reading a great blog called Oh Joy Eats. Giant gourmet donuts. I immediately bookmarked the link and reviewed the extensive menu. Let me tell you, the choice was not an easy one. What with maple bacon, habanero jelly and cream cheese, and peanut butter and jelly donuts, I was hard-pressed not to come back here for every meal to try 'em all (I probably would have developed diabetes and had a heart attack before I made it half way through my second one, but they sure looked good).

I went for the Miss Shortcake, fresh strawberries with cream cheese frosting. The huge donut is fried while you wait and piled high with all its scrumptious ingredients. The donut was light, warm, and gooey and the strawberries offered a wonderful summery freshness. Austin clearly takes their donuts very seriously.

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Big Top Candy Shop
This place was an amazing find. Big Top Candy Shop is a genuine old fashioned candy shop complete with a real soda fountain. It was the kind of place that takes you back to some long lost but deeply treasured glimpse of Americana, it felt like something really special. As it turns out, there's nothing like a freshly made raspberry mango italian soda on a hot, Texas afternoon. Plus, this place is in the greatest location right in the heart of an adorable vintage shopping district on South Congress. Be sure and stop by if you're in the area. It'll make you feel like a kid in a candy store, quite literally.

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Bananarchy
Bananarchy was definitey one of the culinary highlights of my Austin visit. As the story goes, a couple of girls at the University of Texas opened a small business for their senior thesis, and they got inspiration from Arrested Development's infamous banana stand. Yes, these are real Bluth bananas, only gussied up a bit. You can get yours dipped in chocolate, VEGAN chocolate (there are vegans in Texas?!), vanilla, or peanut butter. They're then rolled in any range of toppings you can imagine, from sprinkles to crushed espresso beans to granola. All of the banana's are fair trade and the spoons they skewer them with recycleable. The gal working there was happy to tell us the story of the stand and even put up with us asking if there was in fact "money in the banana stand." I had my banana dipped in chocolate and covered in coconut flakes which was an excellent choice. Frozen banana's were the perfect treat on a hot day, especially when they come from a place as cute, chichy, and wildly delicious as this.

A Spanish Adventure

2010-06-28T22:16:00.000-07:00

Why hello there. It's been a while. Do you remember me at all? I'm that girl who used to write an overly verbose somewhat narcissistic food blog sharing delicious recipes with her practically non-existent readers (hi mom). Silly, yes, but passionate as can be. Ring a bell?

Let's cut to the chase. I spent the past four and a half months in Spain and it was the most wonderful experience I've had in my life. I meant to blog while I was there, I really did, but how can sitting in front of a computer screen writing to no one about the food I'm eating compare to exploring Cordoba's flower filled patios, spending the afternoon napping in the park under the hot, Andalucia sun, dining at a new tapas restaurant, or spending the weekend discovering some forgotten Spainish pueblo. Needless to say, my poor MacBook didn't get a lot of face time. Spanish culture is rich, vibrant, and enchanting. It was impossible not to spend every moment completely immersed and in love with it.

I could write a novel on Spanish food. Seriously. It was divine. But rather than berate you with my feelings towards olive oil or lecture you on the extraordinary qualities of jamon iberico, I thought I'd just show you some pictures. Because if a picture is really worth a thousand words, then these speak volumes. Take a look, and you'll begin to see why Spain will always hold a piece of my heart (and my stomach).

Sheep cheese swimming in the most divine olive oil you could imagine. Served alongside briny, succulent olives. Very Mediterranean.

A late morning breakfast on the balcony.

Produce from Barcelona's marketplace.

A sampling of San Sebastian's famous pinxtos.

More pinxtos.

Still more pinxtos. It's safe to say that we ate very well in San Sebastian.

Dates wrapped in bacon. Try not to drool all over the computer screen.

Patatas bravas, potatoes with a spicy creamy sauce.

Segovia is famous for roast suckling pig, so when we visited I naturally cast all of my moral inhibitions aside and ate it. It was absolutely incredible.

Typical Andalucian breakfast (that we incidentally ate in Castilla y Leon): Toast with a healthy slather of tomato sauce, covered with Spain's famous cured ham, and drizzled with olive oil. Served with a class of freshly squeezed orange juice and cafe con leche.

This pastry changed my life. It's called ponche segoviano and you can really only find it in Segovia itself. Imagine a layered dessert with pumpkin cake, cinnamon and nutmeg scented sugar, and vanilla pudding all wrapped in a roasted marshmellow-marzipan dough, sprinkled with powdered sugar, and then drizzled with sweet liquor. Okay, I'm not exactly sure if that's what it was, but that's sure what it tasted like. It was heaven. Don't be surprised to find a cute little pastry shop pop up in a few years selling this by the pound.

Hot Chocolate

2010-01-23T23:21:00.000-08:00

Adventures have never been easy for me. I was always the timid, cautious child who just as soon stay inside reading books and drawing pictures than go outside and get my hands dirty. I was sweet and thoughtful but shy and self-conscious. My parents always made a concerted effort to make me more well rounded. They enrolled me in soccer teams, encouraged me to run for elementary school president (which I won thanks to brilliant campaign managing on the part of my father), and forced me to play in the school band. They taught me that taking risks, while not something I would naturally do, is fun, rewarding, and builds character through invaluable life experiences.

When I was old enough to make decisions on my own, these values stayed with me. I got a job in high school, played all kinds of sports, tried out for school plays, joined clubs, coached soccer, and eventually went away to college at UC Berkeley. These were not easy things to do for me. If I followed my instincts, I would have been curled up on the couch watching old movies. But I've come to realize that pushing the outermost limits of your comfort zone, while scary, can be fun and exciting too. Experiences like those are the ones you remember, and that those same experiences shape your perspective, your character, and come to define you as a person.

I have been fortunate enough to have travelled a considerable amount for someone my age. I've been to Europe twice, where I saw Spain, France, Italy, Austria, and the Czech Republic. I've been to Guatemala, Costa Rica, and have seen a fair bit of the United States (including the island of Maui). I've since become addicted to traveling. The interesting thing about visiting new places is you never seem to satisfy your want to see new things but only increase it. The more you travel, the more you want to travel. And I absolutely love every minute of it.

But that doesn't mean it isn't difficult for me. Despite the risks I've taken and the experiences I've had, a part of me is still very much wed to the identity of a little girl staying indoors and reading. I have adventures because I make them happen, I know that despite my misgivings and anxiety I will be proud and grateful that I pushed my boundaries and tried something new. That's the type of person I want to be, and I acknowledge that because I'm not naturally a risk taker, being that person is more challenging for me.

This coming semester I'm going to be studying abroad in Cordoba, Spain. I'm excited, but also unbelievably nervous. I am a creature of habit. I relish in familiarity and find comfort in routine. This is by far the biggest risk I have yet to take. I know that like any time I travel, the minute I set foot in Madrid I will be over the moon excited and completely thrilled with everything Spanish. I know that I'll love it, I know I'll have an amazing time. But until that moment when my adventure truly begins, I'm nervous with anticipation. It's hard to leave your family, friends, and loved ones, the familiar faces, places, and customs that you hardly notice in life to immerse yourself in something completely different. Before I left for Guatemala, I was considering breaking my leg or contracting a serious illness so I wouldn't have to go, but once I got there I was one of the most excited interns on the trip. Once my comfort zone if broken, I'm really quite adventurous, the problem is getting past my longing for familiarity.

Before I go, I've been savoring moments with my family and friends. Moments where you realize that there really is no place like home. Moments that give you warm fuzzy feelings and a sense of complete peace. To me, one of the perfect ways to celebrate those moments, is with a cup of hot chocolate.

I don't think there's anything quite as comforting as a cup of hot cocoa on a cold winter's night. Making it yourself is simple and mindless. I hardly measure anything, just taste as I go. Putting this up as a recipe seems almost silly, I mean, how much easier can you get than hot chocolate? But I suppose I wanted to share not what hot chocolate consists of, but the way it makes me feel and what it's come to represent for me. It's joy in a cup, cradling the warm mug between your fingertips and inhaling deeply as you bring the cup you your mouth is certainly one of the most wonderful feelings in the world. Here's the recipe I use, but I know that everyone has their own. Feel free to take it or leave it, but at least let it remind you of simple pleasures, of warm cozy nights, and of home.

Hot Chocolate
Serves one (but easily doubles for two!)

3/4 of a mug full of milk
1/4 of a mug full of half and half
2 spoonfuls of high quality, unsweetened cocoa powder (not Dutch process)
2 spoonfuls of sugar (maybe a pinch more if you want it a bit sweeter)
A splash (1/2 a teaspoon?) of vanilla extract
A pinch of salt
2 marshmallows, torn in half or whipped cream (optional)

Measure the milk and half and half in your favorite mug (mine probably holds a cup and a half of liquid). Pour into a small saucepan set over medium high heat. Add chocolate, sugar, vanilla, and salt. Whisk until the mixture is very hot and all the ingredients are dissolved. Pour hot chocolate back into your mug. Top with marshmallows (store bought is just fine by me) or whipped cream. Serve next to a fireplace and someone you love.

Split-Pea Soup

2010-01-19T19:14:00.000-08:00

Every once and a while, I stumble upon an interesting word in my daily reading. It's something called "weather." I think I may have experienced it a couple of times. You know, changes in the temperature, air pressure levels, or humidity in the atmosphere and the space around you, sometimes accompanied by precipitation, or moisture in the air, which can result in a phenomenon called rain. These changes are often associated with "seasons," which, according to the Merriam-Webster Online Dictionary, is a "period normally characterized by a particular kind of weather." Interesting stuff.

Let's be honest, as a San Diego native I have grown accustomed to weather forecasts to the tune of "72 degrees and sunny." All. Year. Long. When I moved up to the bay area I certainly was surprised by rain and temperatures that dipped below 60. What with our Indian summers and thick fog until August, the Bay Area certainly does not follow the traditional seasons we all learn about in kindergarten, but it's more weather than I'm used to.

Yet the past few days in San Diego have been unheard of. Pouring rain? Whipping wind? Tornados? Yes, it's practically the apocalypse here in Southern California. Ironically enough, I've spent a fair bit of that time up north in Monterey where the weather was in fact better than it has been in San Diego. Cold, rainy, and thunderstormy, yes, but not nearly as earth shattering as San Diego's climate.

Weather like that isn't good for much but what it is good for are rare treasures to San Diegans. Stormy weather is ideal for fireplaces, for handmade quilts, for good books. But most of all, weather like this is perfect for soup. Split pea soup is one of those foods that people either love or hate, like Brussels sprouts or meatloaf. It's thick, rich, comforting, and honest. I love it slow cooked with a hambone. My mom always served it with potato pancakes (her version of latkes that are pureed and really look much more like pancakes than anything else) but this soup is just as good with some toasted French bread. It doesn't take much time to throw together, although split-pea soup purists may scoff at the fact that I only let the ham bone simmer for an hour of so. Nonetheless, this soup is just what you'll want in weather like this, just perfect for curling up on the couch with a special someone and listening to the rain.

As a side note, please dismiss the terrible, terrible picture shown here. Hungry people should never try to take pictures of the food they're about to eat. I thought the earth colored bowl would add a rusticness to the soup but clearly it just made the soup look dull and drab. Not to mention that the steam kept fogging up the camera lens. In short, I was to lazy to change anything after I took this shot, which is probably the very reason that no one is reading this now. Anyways, please enjoy.

Split-Pea Soup
Inspired by this and this recipe, both from Martha Stewart

1-2 tablespoons olive oil
1 large onion
6 carrots
3 celery stalks
6 cloves garlic, minced
1 ham hock or shank
2 tablespoons fresh thyme
3 tablespoons fresh parsley
1 dried bay leaf
1 ham hock or ham shank
1 can (14 oz) chicken or vegetable broth
5 cups water (more if needed)
Salt and pepper to taste
1-2 tablespoons fresh lemon juice (to taste)

Dice the onion, carrots, and celery. Heat olive oil in a large pot over medium heat and add vegetables and chopped thyme. Season with salt and pepper and cook until just tender, 5-8 minutes. Add garlic and cook until fragrant, about another minute. Then add lentils, stock, water, and ham bone. Stir in parsley and bay leaf. Bring to a boil and then lower heat, cover, and simmer until split peas are very tender and fall apart, about an hour.

After an hour or so, uncover and stir, seasoning with salt, pepper, and lemon juice to taste (the lemon juice really makes a big difference here. Just a tablespoon or so brightens flavors that can be heavy and bland and adds a barley detectible bite. Some people use vinegar for the same purpose). Serve immediately with potato pancakes of toasted French bread. Serves 6.

White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

2010-01-14T22:12:00.000-08:00

Oh my, has it really been almost four weeks since my last post? Where has the time gone? It's not that I wasn't busy, and it's certainly not that I wasn't cooking, I suppose it was just the narcissistic irony or writing a blog nobody reads sinking in. I've never purported to have blogged for the stardom (if that was the case I would have quit long ago). It's just that writing like this can get a bit monotonous sometimes with no avid and interested readers to keep it exciting. Nevertheless I have always said that I blog for myself and myself alone. The sound of crickets won't stop me.

Anyways, I do have a lot to share. I've made quite a few delicious dinners and some fabulous desserts since I've been away. One of the big events that occurred over the past few weeks (including having my wisdom teeth removed and living on vanilla milkshakes and mashed potatoes for three days) was one of my best friend's weddings. It was an absolutely beautiful occasion as I knew it would be and when she asked her guests to bring a dessert to share I knew whatever I made had to be just as lovely (but not take attention away from the bride, of course).

When I saw these cupcakes on Sassy Radish a few weeks ago my jaw dropped. They were beautiful, elegant, and simple. The colors would look gorgeous as part of the dessert spread. They turned out quite tasty too. The cupcakes themselves were outstanding - fluffy, moist, and sweet. I was a little hesitant about adding coconut milk (I've never worked with it before) but it turned out perfect. The frosting was sweet and creamy but with a light tang from the cream cheese. And can you really go wrong with silver drages and raspberries. I urge you to give these a try. Whether you have a fancy dinner party to bring them to or not, these cupcakes are sure to bring special to you.

I followed the original recipe almost exactly, although I did add a little bit of powdered sugar to the frosting for texture and extra sweetness.

Stollen

2009-12-26T11:51:00.000-08:00

The very mention of holiday stollen sends German hearts a-fluttering. Yet, something about those neon colored fruit flavored gelatin bits never quite sat right with me. In fact, I usually find the whole idea of stollen pretty unappetizing. So when I read an article in the New York Times about reimagining this treasured German holiday treat, I was intrigued.

If stollen is such a cherished holiday tradition in Germany, it couldn't be what we know today. No, for stollen to have such deep and time honored roots in German heritage, it must be something really special. The author of the article I read found an old recipe from a German pastry chef, altered it just a tad, and presented her readers with a newly imagined stollen that harkens on traditions of old.

After soaking dried fruit in rum, letting the bread rise and sit over and over again, and letting the stollen "ripen" to fully develop its flavors, this stollen took about four days to make. I also made my own candied ginger and candied orange peel, both of which turned out delicious (links to recipes below). Was it worth it? I'd say so. This stollen is certainly a departure from its candied cousin. This stollen was dry like biscotti but rich with rum soaked fruit. The candied ginger and orange peel brightened the flavors and added texture. And the powdered sugar coating made it elegant enough for the holidays and added a gentle sweetness. While it may not become a holiday tradition in our family, this stollen was a lovely addition to our holiday spread and taught us precisely what real German stollen is all about.

Candied Ginger
I'm not a huge candied ginger fan, but David Lebovitz has a really nice recipe that I used.

Candied Orange Peel and Orangettes
I started with this recipe from Giada De Laurentiis but ended up cutting the peels a bit thinner and cooking them a bit longer in their syrup like Smitten Kitchen. I then rolled half in sugar (for the stollen) and dipped half in melted semisweet chocolate.

Stollen
Here's the recipe from the article. I followed it almost exactly, however, I found the dough to be a bit dry so I added a splash more melted butter and rum than suggested. Turned out fine. I'm not sure all of that sitting and rising time was worth it, but the result was certainly delicious.

White Chocolate Persimmon Bread Pudding

2009-12-23T01:01:00.001-08:00

Christmas is no less than two days away and, well, I have yet to get into the Christmas spirit. Despite Christmas carols, Christmas movies, sitting next to our gorgeous tree, driving past homes frosted with Christmas lights during the evening, shopping amidst the hustle and bustle, the smell of eggnog, Christmas dinner menu planning, and an aggressive schedule of holiday baking, I have yet to really feel ready for the holidays. Maybe it was two weeks of finals hell that broke my spirits. Maybe its the fact that I'm flat broke. Maybe it's that my special someone if 500 miles away. Maybe I'm jaded. Whatever the reason, I hope to snap out of it as soon as possible. I'm usually one to love Christmas. This is so unlike me.

I couldn't think of a nicer holiday treat than this white chocolate persimmon bread pudding. Its homy and comforting, with a creamy indulgence from the white chocolate and a burst of sweetness from the persimmons. I love the heartiness of bread pudding and this one packs a powerful punch with its unique flavors. It may not get me into the holiday spirit but it surely made me feel warm, cozy, and at peace.

White Chocolate Persimmon Bread Pudding
Adapted from Martha Stewart

1 large loaf of day old french bread
6 small or 4 large Fuyu persimmons
Juice of 1/2 lemon
1 cup sugar
3/4 bag of white chocolate chips
2 cups milk
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Butter, for baking dish

Preheat the oven to 350 degrees. Trim the crusts off the bread and cut it into 1 inch cubes. Lay the bread out on a baking sheet and toast for 4-6 minutes.

Peel, seed, and finely chop persimmons. Using the back of a fork, mash persimmons up as much as you can, leaving some larger pieces. Add persimmons, lemon juice, and 1/2 cup sugar to a small saucepan just until sugar is dissolved and persimmons begin to break down, about 5 minutes. Remove from heat.

In another small saucepan, heat milk. Add white chocolate chips and gently whisk until chips are melted and incorporated. Remove from heat.

In a medium bowl whisk 3 eggs. Slowly add the milk mixture to the eggs, stirring constantly, being careful not to cook them. Add persimmon mixture to milk and eggs.

Liberally butter a 9x13 ceramic baking dish. Add bread. Toss bread with cinnamon and nutmeg. Slowly pour liquid ingredients over bread until bread is almost covered completely. Wait about 10 minutes for bread to absorb liquid.

Bake at 350 for about an hour, or until filling sets and the top is brown. Let cool about 15 minutes before serving.

So We Made A Wedding Cake

2009-12-21T09:07:00.000-08:00

I could spend this post talking about how much I love cooking, about how I could see myself pumping out wedding cakes and porfiteroles in ten years, or about how this experience taught me how challenging, difficult, and immensely rewarding baking of this caliber can be. But I'm not going to do any of those things. Instead, I'm just going to shamelessly show you pictures of how incredible our cake turned out, and maybe throw in a word or two about how it all came to be.

I am as proud of this cake as I would be my first born child. It's my baby. I put so much blood, sweat, and tears (not literally, sheesh) into this cake and was thrilled with how it turned out. Granted, by the time we actually served the cake I was so sick of frosting and chocolate and spun sugar that I could scream. Admittedly, I took one or two bites of the cake and I was finished (now I understand how bakers can make such delicious desserts and not be tempted to stick their faces in them). But it I were to really judge it from a objective point of view, not one clouded with the delirious sugar high I had after five days of baking, the cake itself was absolutely wonderful.

Yes, I was serious when I said five days. We baked on Wednesday and froze the cakes (cake in fact freezes great. Freezing both improves the texture and makes it worlds easier to frost) until we assembled on Saturday night and served on Sunday. It was quite the project.

I worked on this masterpiece with my friend and culinary genius Rachel. Every year, our house has "Special Dinner," a night of feasting and drinking only the classiest of things. That night we had rack of lamb, seafood pasta with mussels and clams, ratatouille, bacon wrapped scallops, stuffed portobello mushrooms, and more. It was any burgeoning foodie's dream. Rachel and I had been cooking up a plan to make this cake for weeks, maybe months, prior to the big night. We even planned the theme of the dinner, the Marriage of Heaven and Hell, around our confectionary aspirations. When the time came, our heads were reeling from the endless potential this cake held.

All and all, it was much harder than we anticipated but turned out much better than we'd hoped. The recipes we used came from all over. For the cake (we made chocolate and vanilla. Heaven and Hell, get it?) we used Smitten Kitchen's wedding cake recipes, made a simple buttercream (with... 25 sticks of butter. Gah!) and used cake decorating dye (don't remember the brand but do remember that the pink flowers were made from the color "Mauve Aster," the name we eventually gave to our cake), and used this recipe to guide us through the spun sugar process. The roses and leaves we made with simple piping materials and a lot of creativity (Rachel gets credit for the big beautiful roses, mine are smaller, more pathetic, and not pictured here).

I would love to tell you that it was a snap and couldn't have been easier, but this cake was definitely the most difficult thing I've ever dared to whip up in the kitchen. However, it was also by far the most fun and rewarding. The journey was certainly the reward, and I couldn't have been more satisfied with the experience.

Poached Egg

2009-12-14T11:31:00.000-08:00

I poached an egg perfectly this morning. On my first try. Finals, here I come.

P.S. I promise I have more exciting things to share. When finals are finished you will be amazed.

Frosted Ginger Cookies

2009-12-04T10:20:00.000-08:00

It's that time of year again. A time of finals, term papers, and a shameful amount of procrastination undoubtedly aided by cookie making an blog writing. Perhaps more importantly, the cool winter weather and the promise of holidays are upon us which lend themselves to an inordinate amount of baking and eating, both of which I eagerly take part in.

Every year my mom, sister and I spend a day baking holiday cookies. These ginger cookies are among my favorites. I found them in Sunset magazine a few years ago and have been baking them each December since. The molasses and spices give them a homy, comforting flavor, one that belongs beside a fireplace with a good cup of hot cocoa, but their lemony glaze grants them a certain elegance you won't find in the average ginger snap. They're soft and chewy with a light crunch from their sugary shell.

As finals rapidly approach, I know I'll have less and less time to enjoy holiday the holiday season. But until then, you can find me in the kitchen.

Thanksgiving

2009-12-02T19:39:00.001-08:00

What with my newly realized passion for cooking, I couldn't help but spend some time thinking about ("spend some time thinking about" being a moderate description of what I had been doing the weeks preceding the holiday, behavior which could probably be more accurately described as "obsess over," "perseverate on," or "fantasize about") Thanksgiving recipes. I was completely enamored at the idea of a perfect feast, traditional by its own right but with the volume turned up (I know, how Ina Garten of me).

As it turned out, my family seemed perfectly happy letting me take the reigns of the meal. The turkey and stuffing were the most difficult to settle on, but the rest of the side dishes seemed to naturally fall into place. I wrote a brief post about the menu but let me flesh it out with the pictures I managed to take and the recipes I used.

Rosemary Roasted Nuts
My family fell in love with these. They were great for appetizers. I served them at Thanksgiving then again at my good friend's wedding shower later that weekend and everyone raved about them. The good news: they couldn't be easier to make. Adapted from one of my favorite blogs, The Kitchen Sink Recipes.

Herb Roasted Turkey and Apple Chestnut Stuffing
We used a recipe for herb roasted turkey from Martha Stewart along with the apple chestnut stuffing she recommends to go with it. Both were delicious. We dry brined the turkey the day before then stuffed whole herbs and butter underneath the skin of the bird. We roasted it for five hours (it was 20 pounds!) and the turkey emerged flavorful and moist with crispy golden skin and juicy tender meat. It was one of the best turkeys I've had.

The stuffing turned out perfect as well. This might have been one of the first years that my family has departed from boxed stuffing mix and I couldn't be happier with the result. The flavors were traditional with sage, apples, and chestnuts and roasted along with the turkey the flavors really shone.

(P.S. Yes, I am wearing shorts on Thanksgiving. It was a glorious 82 degrees in San Diego. Jealous?)

Bourbon Gravy
Thinking of this gravy makes my heart flutter, just a tad. It was rich and delicious and the bourbon gave it great depth of flavor. The recipe can be found here, again courtesy of Martha Stewart.

Roasted Garlic Mashed Potatoes
The name says it all. These were wonderful.

8 russet potatoes, peeled, rinsed, and quartered
3 heads of garlic
About a cup of half and half
1/2 stick butter
Salt and pepper to taste
A bit of extra virgin olive oil

Preheat oven to 400 degrees (since the turkey was in, 350 is fine). Cut the garlic heads in half. Drizzle with extra virgin olive oil, sprinke with salt and pepper, then wrap in foil. Roast garlic until lightly caramelized and tender, about 45 minutes. Allow to cool.

Meanwhile, in liberally salted boiling water, cook potatoes until fork tender, about 30 minutes. Drain and return to pot.

Heat cream in a small saucepan. Using an electric mixer, beat potatoes. Add butter, then gradually add cream, beating constantly, until potatoes are light and fluffy. Squeeze garlic cloves from their skins and beat into potatoes. Season with salt and pepper to taste.

Maple Roasted Acorn Squash
These weren't the biggest hit for my family. I loved them but I could eat roasted squash any day and be in heaven. I very loosely followed this recipe from Caviar and Codfish.

Sauteed Brussels Sprouts
These were great. I come from a school of thought where vegetables should still be green and slightly crunchy (even when cooked) not boiled to death. Sauteing Brussels sprouts is a great way to bring out their flavor without compromising their integrity. These got a little over cooked while sitting in a covered serving dish while the turkey was begin carved so I think if I were to make them again with the same time restrictions I would slightly undercook them and then let them steam on their own. Inspired by Everyday Food.

Balsamic Glazed Onions
Surprisingly delicious. I was ambivalent towards these onions but my mom really wanted to give them I try. Pearl onions cooked in butter and white wine then glazed with balsamic? Why not? While certainly not traditional Thanksgiving flavors, these onions turned out to be a great addition to our spread.

Orange Scented Cranberries
Traditional. Delicious. Here's the recipe.

Bourbon Sweet Potato Bundt Cake
This was a big hit. I made it the day before and then glazed it with a vanilla-bourbon syrup right before serving. With a dollop of vanilla whipped cream (or bourbon whipped cream if you're feeling saucy) you can't go wrong. Here's the recipe, again from Martha.

The Menu

2009-11-26T00:51:00.000-08:00

Thanksgiving is upon us and I can hardly wait to get into the kitchen (well, I've already started). Thanksgiving is one of my favorite traditions. It's simple and sweet, it's an opportunity to celebrate your loved ones and blessings. The holiday is centered around a thoughtful, home cooked meal (sort of a novelty these days) that preserves family traditions and brings everyone together to give thanks. I think the thought of roasted turkey and mashed potatoes could give anyone warm fuzzy feelings.

Here's what we're planning to make this year. It should be quite a feast!

Appetizers:
Rosemary Roasted Cashews (already made!)
Sausage Stuffed Mushrooms
Bacon Wrapped Dates with Almonds

Main Course
Herb Roasted Turkey
Bourbon Gravy
Apple Chestnut Stuffing
Roasted Garlic Mashed Potatoes
Sauteed Brussels Sprouts
Roasted Acorn Squash
Orange Scented Cranberry Sauce (already made!)

Dessert
Bourbon Sweet Potato Bundt Cake (already made!)

I'll try to post as many of the recipes as I can. Until then, have a wonderful Thanksgiving.

Mini Bulgar Wheat Cranberry Walnut Muffins with Honey-Vanilla Cream Cheese Frosting

2009-11-23T12:18:00.000-08:00

You know of the show Iron Chef, right? You know, the one with all sensationalist theatrics in which world renowned chefs are pitted against one another to make a five course meal featuring a secret ingredient in one hour or less? Well, this weekend my house had its own version of Iron Chef, albeit far less intense and probably less entertaining. It was Iron Chef: Bulgar Wheat (we're hippies, I know).

Now I've used bulgar wheat many times for things like tabbouleh or salads, but for Iron Chef my dish had to be more impressive. Since one of the options for the challenge was to make a dessert, I decided to push the limits of this weird little grain and bake it into something.

I started with a basic recipe for bulgar wheat muffins, then added some dried cranberries and chopped walnuts. I then finished them off with a healthy dollop of honey-vanilla cream cheese frosting. They turned out pretty tasty. The muffins themselves were surprisingly moist but with a rich nuttiness from the bulgar and walnuts. The homeyness of the vanilla-honey frosting echoed the earthy flavors of the muffins and the cream cheese and cranberries offered a tartness. Plus they're really cute. I'll be honest, I probably wouldn't make these guys again, but for baked bulgar they aren't half bad. Give 'em a go if you're feeling adventurous and kind of healthy or if you want to get an honorable mention in an Iron Chef: Bulgar Wheat competition.

Mini Bulgar Wheat Cranberry Walnut Muffins with Honey-Vanilla Cream Cheese Frosting - Adapted from Bishop Taboli (the best looking recipe that came up on a Google search)

For muffin batter:
1/2 cup bulgar wheat
1 cup water
3 tsp. baking powder
1/3 cup sugar
1 cup flour
1/4 tsp. of salt
1 egg
1/4 cup unsalted butter, melted

Preheat the oven to 350. Combine bulgar wheat and water in a small sauce pan and cook over low heat until bulgar wheat is tender but still has a slight bite (think aldente), 10-15 minutes.

Meanwhile, whisk together baking powder, sugar, flour, and salt. Whisk in egg. Fold in cooked bulgar and add butter.

Divide batter into lined mini muffin tins, about a tablespoon in each or nearly to the top of the tin. Bake for 10 minutes, then cover with foil and bake for another 10 minutes. Allow to cool completely.

For the frosting:
1 stick unsalted butter
8 oz. cream cheese
1 cup powdered sugar
2 tablespoons honey
1 tsp. vanilla extract

In the bowl of an electric mixer fitted with paddle attachment, cream butter and cheese. Add powdered sugar, honey, and vanilla and mix on high until light and fluffy. Pipe frosting onto the cool muffins and top with chopped cranberries and walnuts.

Chez Panisse, Je'Taime

2009-11-10T12:44:00.000-08:00

This weekend I celebrated my 21st birthday (finally) and Trevor treated my to the best dinner I've eaten in my life. I mean the best. I mean the crown jewel of all the dinners that were ever eaten in the world and a radiant display of culinary genius in one of the finest restaurants Berkeley has to offer. For my birthday, Trevor treated me to dinner at none other than Chez Panisse.

Okay, okay, I'm well aware that many people have gone to Chez Panisse and other comparable restaurants on a regular basis, but this was my first time. Alice Waters is a personal hero of mine and I am an ardent admirer of the work she has done and continues to do for food culture and sustainability in our community. Since I've been at Cal, I've been yearning for my first bite of her food.

Dinner was incredible. It is exactly what I want my last meal to be before I die. Let me tell you, in detail, what I ate (because I know, dear reader, that you care oh so much):

1. Smoked black cod with fresh radishes on a tiny piece of toast (the amuse-bouche)
2. Wild mushroom tart with fresh greens
3. Catalina spiny lobster ragut with leeks, carrots, and fennel
4. Roast duck breast with caramelized onion and fig relish, braised cabbage, and cheddar turnip gratin
5. Bittersweet chocolate cake with pears and vanilla ice cream
6. Meyer lemon thumbprint cookies and caramels

Everything was delicious, the flavor profile of each dish sung, and I was so unbelievably content by the end. After dinner we were invited to wander into the kitchen (as all guests are) and see where all of the food is stored and prepared. We even saw the meat locker. We walked out of the restaurant beaming, it was the perfect experience. The evening was one of the most memorable of my life, one I, nor my taste buds are soon to forget. Thank you so much, Trev.

Vegetable Spring Rolls

2009-11-03T19:47:00.000-08:00

My mama taught me well: I am a seasonal cook. Growing up, seasonality was second nature, it was just the way our family ate. When I went to the grocery store to buy things myself for the first time, I was appalled to see vaguely red tomatoes on the produce counter in the middle of February. Something about that just isn't right. My mother advocates that not should the produce you use be seasonal, but the time of year should be reflected in the overall feel of a dish. You eat cool, refreshing things when its hot outside and warm, comforting ones when it's cold.

So why then am I eating crunchy, fresh spring rolls stuffed with crisp green veggies while winter looms on the horizon? Well, because they're really delicious. They're healthful and nutritious and packed with fresh flavor. In my defense, I didn't even purchase the ingredients myself, these veggies were just what we had on hand in my house. I would be a fool not to use them. Plus we got the most delicious spicy sweet chili sauce a few weeks ago that just begs to be eaten atop fresh vegetables. And one could hardly call it almost-winter in the bay area, yesterday it was 79 DEGREES. So I wanted some spring rolls. Sue me.

These couldn't be easier to make, I'm not even going to give you a recipe for them. If I had, you'd be reading "add a little of this" and "a bit of that" and you'd be quite frustrated, feeling as though I let you down. So I'll be up front: there is no recipe. Let me tell you basically what I did: Cooked some rice noodles for a few minutes (they don't take long) in boiling water. Then soaked these weird rice paper spring roll wrappers (find them at Asian specialty stores?) for a few minutes until soft and flexible. Then, I laid out the rice paper, added some strips of fresh cucumber and carrot, a bit or lettuce, the rice noodles, and some fresh herbs (I like basil and mint but cilantro certainly is nice too). Then roll it up like a burrito.

I served it with the chili sauce I mentioned and some peanut sauce I whipped up (don't have a good recipe for that either, mine turned out weird. I'll keep you updated if I ever figure it out). The veggies taste fresh and fulfilling and the sauces add great flavor. These spring rolls are the perfect not-so-seasonal lunch on a too-hot-to-be-fall afternoon.

Pumpkin Chocolate Chip Cookies with Maple Brown Butter Frosting

2009-10-30T11:46:00.000-07:00

October is almost over and I can hardly believe it. In the bay area, I feel as though we get cheated out of fall. I love the late summer, I really do. While others are mourning the loss of strawberries and tomatoes, summer fruits are still readily available in California farmers markets. The weather is finally beginning to cool off, but cold days are interspersed with inordinately hot ones and it seems like the seasons can't make up their minds. Erratic weather is a trademark of the bay.

As October comes to a close, it seems as though fall if beginning to end before it starts. Of course there's still November, but after Thanksgiving (after Halloween, really) capitalism kicks in and Christmas is in full swing. I don't know about you, but I just don't feel ready for peppermint and yuletide carols. I'm certainly not ready to say goodbye to pumpkin.

These are my favorite cookies. Seriously. I've shared them with countless people and have never found anyone who doesn't become a little weak in the knees after one bite. They're rich, decadent, and melt in your mouth delicious. The secret is in the frosting. The cookie itself is good, you really can't go wrong with pumpkin and chocolate, but that maple brown butter frosting is to die for. Make these cookies. This weekend. The part of you that is a tiny bit devastated to see autumn go so quickly will thank you.

Pumpkin Chocolate Chip Cookies with Maple Brown Butter Frosting - Adapted from Bakerella

For the cookie dough:
2 1/4 all purpose flour*
3 tsp. baking powder
1 tsp salt
1 1/2 tsp. cinnamon**
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 cup (1 and a half sticks) unsalted butter
1 cup brown sugar
1 cup white sugar
1 cup canned pumpkin
1 1/2 cup chocolate chips

Preheat oven to 350. Sift together dry ingredients. Set aside.

In an electric mixer, cream butter. Add sugars and continue beating until light and fluffy. Add vanilla. Add eggs, one at a time, and beat until well incorporated. Add flour mixture in three additions, alternating with two additions of pumpkin. Finish with flour mixture. With a rubber spatula, fold in chocolate chips.

Using a tablespoon, scoop onto baking sheet lined with parchment paper. Bake for 15 minutes. Makes 3-4 dozen cookies.

For the frosting:
Half a cup (1 stick) of butter (salted is fine, I've found it even works better)
3 cups powdered sugar
1/4 cup pure maple syrup***
A few tablespoons of half and half or cream

In a medium bowl, sift sugar. Set aside. In a medium saucepan, melt butter over medium-low heat until brown (will take about 4 or 5 minutes, but will burn quickly. Look for a deep golden-brown color).

Add butter to the sugar. Add maple syrup. Add cream, a few teaspoons at a time, until frosting reaches a smooth, spreadable consistency.

Spread frosting onto cooled cookies and enjoy.

*Can substitute with self rising flour and omit baking powder and salt. Recipe for self rising flour found here.

**Can substitute cinnamon, ginger, allspice, and nutmeg for 3 tsp. pumpkin pie spice. Recipe for pumpkin pie spice found here.

***USE REAL MAPLE SYRUP. The fake stuff will not due, it turns out rubbery and weird. The original recipe calls for maple extarct which I imagine would work fine too (just use a teaspoon or two, not 1/4 cup). If you have neither, just omit it all together and add more cream.

Broiled Grapefruit, a Simple Winter Breakfast

2009-10-25T14:37:00.000-07:00

The fact that citrus comes into season in the winter never quite sat well with me. To me, citrus screams summer. It's light, cool, refreshing, a perfect treat for hot afternoons. Fall and winter on the other hand invite cinnamon and pears, meat stews and bread pudding. You know, rich and hearty food that will see you through the dead of winter (as I sit in front of a huge bay window, basking in the warm glow of the California sun). Don't get me wrong, I love oranges, lemons, and limes. It's just that citrus and winter seem like strange bedfellows.

Unless citrus is prepared something like this. When I first saw broiled grapefruit in Everyday Food a few years ago, I thought it looked odd. It's not everyday grapefruit, cinnamon, and yogurt are paired together. I promise that once you try this, you'll think they're a match made in heaven.

Start with half a grapefruit and sprinkle some brown sugar on top. Then broil it. The grapefruit will warm through and the brown sugar and juice will slowly caramelize into a thick, syrupy glaze. When the top begins to bubble, take out the grapefruit and gently spoon some plain yogurt on top. Sprinkle with cinnamon and serve. Broiling the fruit brings out it's natural sweetness and paired with creamy yogurt and homey cinnamon broiled grapefruit is just as comforting as a bowl of oatmeal. I must say, broiled grapefruit a breakfast that's absolutely perfect for winter.

Chocolate Peanut Butter Cake

2009-10-20T18:03:00.000-07:00

Do not make this cake. I mean it. It's nothing but trouble.

It starts out like this: you make an incredibly liquidy cake batter and think it will yield the moistest cake you've ever tasted. And it does, in the end. But as soon as the perfectly baked layers leave the oven, their centers collapse along with your hopes and dreams, like a cake crater. "Don't panic," you think. "I can fix this."

Even after letting the cake cool completely it's still too moist to handle. You gently try to remove it from the cake tins, that you've dutifully buttered and parchment paper lined, only to find that the bottom sticks anyways. You sever the crater walls to level out each layer and make a nice, flat surface. Everything is sticky. Then, using two long spatulas, you slowly, carefully, hoist the cakes onto a baking pan to stick them in the freezer (this makes icing much easier I've tried to ice this cake without and it's a nightmare. "Whew. It can't get worse than this," you reassure yourself.

Wrong. The next day, you whip up the most delicious peanut butter icing you can imagine. You remove the layers from the freezer and begin to assemble. As you stack, you realize that the layers are different sizes even though you baked them in the EXACT SAME CAKE TINS. Bitter and in disbelief, you trim away the excess (odds are this won't happen to you. I think it was just a freak accident caused by the illusive baking gods to make my life miserable). You finish layering, spreading more frosting into the craters that weren't quite evened out, and begin to frost the exterior. Despite your freezing efforts, crumbs and entire chunks of cake break off, even if you're icing as gently as you can. "A crumb layer," you say, doubtfully now after the naive optimism you had last night was shattered. The icing hardly sticks to the cake there are so many crumbs. You keep your head down and power through, adding thicker frosting layers to the parts of the cake that are misshapen. Finally, the frosting is finished.

Okay, things really do get easier now. You pop the cake into the fridge for an hour or so to let the crumb layer set. Then you take it out and add another layer of icing. The frosting goes on smoothing, wiping away the tragedy that was your cake earlier that day. Again, the cake hits the fridge while you prepare the chocolate-peanut butter ganache. It glides over the top of the cake and spills over the sides (with a little encouragement from a butter knife), coating the cake in a velvety finish. One last time into the fridge, so the ganache can set.

You take out the cake later that evening, letting it sit for about a half hour to take the chill off. You slice into it, dense as can be, and cut the thinnest of pieces. You try it. Bliss. Your eyes roll back in your head and your lips curl around the fork and a faint sigh escapes you in utter confectionary ecstasy. It's rich and chocolatey, smooth and indulgent. The grueling process of arriving at this moment melts from your memory and you bask in the glory of what you have created. One thin slice is all you need, this cake knows how to satisfy a sweet tooth in 5 seconds flat.

This is the best chocolate cake ever, hands down. I found it on Sassy Radish and have made it twice. I was left in awe at both the difficulty and the delicious result on both occasions. Don't try is if you're not willing to put every ounce of motivation you could ever muster into it and probably end up curled up in the corner of your kitchen covered in flour and sobbing with self-pity. But if you are, you will be richly rewarded.

Double Broccoli Quinoa

2009-10-15T13:27:00.000-07:00

It is remarkably easy to fall into routine. I find myself plodding along, meeting the demands of each day week after week, until I eventually realize I've had the same thing for lunch four days in a row and my life is a monotonous abyss. Don't get be wrong. I am a creature of habit. I find comfort in routine and solace in familiarity. But I've learned that if I challenge my comfort zone, just a tad, the results are almost always gratifying.

I used to be ardently skeptical of quinoa. I thought of quinoa as weird, hippy food that people ate while singing Kumbaya and dancing in long floral skirts around a campfire. When I tried quinoa for the first time in my Co-Op, I thought it tasted like soggy wood chips. Over the past couple months here, I've eaten quinoa many times and believe it or not, have come to really enjoy it. It's nutty and hearty, soft but with a delicate bite. Quinoa can really be something special.

I found this recipe on 101 Cookbooks. When I first saw it, I didn't think it was something I'd go out of my way to make. One afternoon we happened to have all of the ingredients, so I went for it. It was delicious! The broccoli pesto with almonds was creamy and luxurious, and paired with avocado and chili oil, the dish sung. It was a great way to celebrate the versatility of quinoa and stretch my boundaries a bit, campfire songs not included.

Pumpkin Marbled Brownies

2009-10-13T23:57:00.000-07:00

Hello fall. It's been awhile. Despite vehemently complaining about the rain after being completely drenched from head to toe today, I'm glad to see you. Don't get me wrong, the late summer has been nice. I've enjoyed the nectarines and tomatoes up until the very last minute. But as the leaves change color and the days get shorter, the markets are filled with buttery squashes and ripened pears and a brisk chill whips through the air, I don't miss it one bit. I cannot tell you how happy I am that you've finally arrived.

Pumpkin Marbled Brownies - Adapted from Martha Stewart

1 stick unsalted butter cut into dime sized cubes, plus more for pan
1 cup chocolate chips
2 cups all purpose flour
1 tsp. baking powder
1/8 tsp. cayenne pepper
1 3/4 cup sugar
4 eggs
1 1/4 cup pumpkin puree
1/4 cup canola oil
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350. Butter a 9x9 inch baking pan, add parchment paper to the bottom, and then butter paper.

Fill a saucepan 1/2 full of water and heat over medium high. When steam is rising from the water, put butter and chocolate in a metal bowl over saucepan and melt, stirring occasionally, until chocolate and better are completely melted and mixture is glossy.

In a medium bowl, whisk together flour, baking powder, and cayenne pepper. Set aside. In an electric mixer fitted with a paddle attachment, meat together eggs, sugar, and vanilla until well incorporated and fluffy, about 2-3 minutes.

Divide batter evenly between two bowls. In one bowl, add chocolate and mix well to combine. In the other, add pumpkin, oil, cinnamon, and nutmeg. Mix well.

Scoop half the chocolate mixture into the pan. Spread evenly. Add half of the pumpkin mixture and spread evenly. Repeat with remaining chocolate followed by remaining pumpkin.

Put brownies in the oven for 3 minutes. Remove and working quickly with a butter knife, swirl mixtures together to create a marbled effect.* Return to oven for 40-50 minutes, or until set (should still be gooey inside). Cool completely and serve to a crowd of ravenous housemates.

*This step is not in the original recipe, however when I tried to swirl the brownie batters after putting them in the pan, I found they did not combine well at all because they were very different textures. I popped them in the oven quickly and let the batter warm up a bit and they swirled just fine. If your two batters are similar consistencies you may not run into this problem.

Potato Leek Soup and a Bit of Self-Discovery

2009-10-12T16:03:00.000-07:00

Let me tell you a tale. A tale of a girl who loved to eat, loved to cook, but most of all loved the feeling of complete serenity that cooking offered her and the ultimate personal validation she felt when she made a delicious dish. A girl who knew that when absolutely everything seemed to be going wrong, cooking would go right. One fatefully tragic day, she lost her culinary skills. She panicked. She felt empty, meaningless, alone. A dark, abysmal void slowly grew, deep in her heart, like black ink consuming a blank sheet of paper and imbuing within its fibers. She thought she was a failure.

Okay so it really wasn't that dramatic. Without going into detail you probably don't care to read, I screwed up a couple of recipes this weekend. I mean really screwed up. I mean some of what I attempted was inedible. Please keep all gasps of disbelief to yourself.

The truth is, I did feel a bit like a failure. Like the one thing I pride myself in being pretty good at was taken away from me. In a place like Berkeley where there are so many intelligent, talented, and gifted people, it is so comforting to feel exceptional at something. When my creamy garlic soup turned into scrambled eggs floating in garlic water, it seemed like that feeling was being ripped apart.

Until today. I came home from a terribly hard midterm in the morning and made potato leek soup. It was slow, it was methodical, and everything worked out just as I had anticipated. The soup was perfect, rich and hearty but with clean, simple flavors. It felt as though the universe was beginning to fall back into place.

I know that my feeling of self-worth cannot be contingent on the food I make. As much as I like to think that cooking is predictable, it really isn't. I think this whole experience taught me that it's not necessarily my cooking that makes me stand out. There are many, many better cooks than I. It's my passion and love for food that makes me special. Sure, there are lots of people passionate about food, but no matter what happens in the kitchen, that passion can't be taken away from me. It's something I'll always identify with, something I'll always cherish.

That doesn't mean I won't feel disappointed when things don't work out the way I hoped or expectations aren't fulfilled, but it does mean that those small failures can't tear me down. The love that I have for food and cooking is far stronger than any culinary disaster. So come on garlic soup. Bring it on.

Potato Leek Soup

1 leek, white and most of the green parts (don't knock the green parts! Yes, they are slightly stringier than the whites, but when sauteed they have a really nice, delicate flavor. Eat 'em!)
3 potatoes
4 cups chicken stock
1/4-1/3 cup heavy cream
2 tablespoons butter
1 teaspoon fresh thyme leaves, finely chopped
1 tablespoon fresh parsley, chopped

Cut leeks into small pieces (half moons are fine). Rinse thoroughly and pat dry. In a large pot or dutch oven, melt butter. Add leeks and stir to coat with butter. Sweat leeks until tender but not browned, 10-15 minutes.

While leaks are cooking, peel and cut potatoes into fairly large pieces (about the size of a ping pong ball). Add to leaks and coat with butter. Add chicken stock. Bring to a boil, then lower heat, cover, and simmer until the potatoes are fork tender, 20-30 minutes.

Remove from heat. Using an immersion blender, puree soup until smooth, but still leaving some texture (you can add a bit more stock or water if the soup is too thick). Add cream and parsley and stir in well. Serve garnished with fresh thyme leaves.

Chai Tea Latte

2009-10-04T21:09:00.000-07:00

By no means do I have time to write this. Midterms are in full swing and I have spent the weekend doing far more interesting things than studying. It's going to be a long Sunday night.

I have been a chai tea latte addict since I began working at Starbucks. Chai tea is essentially spiced black tea. Spicy, sweet, creamy, and gently caffeinated, chai tea lattes are truly wonderful. When I quit Starbucks, I immediately went through withdrawals. I've since spent an unmentionable amount of money on chai tea lattes, and have been continually disappointed as the milk often wasn't steamed right or the concentration was off or the tea was too sweet of too spicy. It just hasn't been the same.

Last week a housemate of mine found a chai tea syrup (basically concentrated, slightly sweet chai tea that cafes and such use for chai tea lattes. Less liquid, ie syrup, means more milk, which is what a latte is). The smell was what caught me first. It smelled of fall, of exotic spices, of Christmas, of mulled wine. It wafted through the air and into the living room, warm and inviting. I watched her stir the tea into a syrup, anxious for a taste.

I whisked the tea over the stove with milk, quickly to get a frothy foam. Then I tasted. The latte melted in my mouth mouth, the spices hitting every part of my tongue and the sweetness of the honey and vanilla made my eyes roll back with bliss. It was amazing. I have since had a chai tea latte every day. The way I make it is such a departure from the original recipe, as I've been experimenting with other spices and methods. I've found whole spices make a huge difference. The recipe I'm sharing with you is a culmination of personal recipes from my house after a group of us became addicted to these and have been making them nonstop. The syrup is convenient because it's easy to make a lot and use the rest throughout the week. This really is one of the best chai tea lattes I've had and it comes complete with the priceless satifsaction of knowing you made it yourself.

Chai Tea Lattes

6-7 cups water
About 1/2 cup loose leaf black tea
2 cinnamon sticks
6-8 whole cloves
1 teaspoon ground ginger, or a bit or fresh
1/4 teaspoon ground nutmeg
2 bay leaves
4-6 black peppercorns
3 star anise pods
3-5 tablespoons honey
1-2 tablespoons vanilla

For the syrup:
Boil the water. Add tea and let is steep, about 5 minutes. Reduce to medium heat and add spices. Stir in honey. Stirring constantly, let liquid reduce by about half (maybe more), until it gets a bit thicker and more syrupy. Stir in vanilla. Pour syrup through a colander to catch tea leaves and whole spices, then through a small strainer to get the rest. Syrup keeps for up to a week.

For lattes:
Heat 1 cup (or more, whatever size you want your latte) in medium saucepan over high heat. Add 1/2 cup syrup (or more or less depending on how you like your lattes). Whisk vigorously to make foam (we're replicating the steaming process, so whisk fast!). When latte is nearly boiling, pour latte into a mug and top with foam. Garnish with ground cinnamon.

Pasta with Summer Squash, Parmesan and Basil

2009-09-27T17:13:00.000-07:00

Weeks go by so quickly these days. It seems it was only yesterday that I was moving into my Co-Op, ill and exhausted from Guatemala and now I'm completely settled in and studying for midterms. The leaves are beginning to change. Summer fruits are enjoying their last few weeks at the Farmers Market while pumpkin and nutmeg are welcome fall flavors. Time moves swiftly.

I've been busy lately. Too busy to fully appreciate the last vestiges of our Indian summer that promises to hold on to summer produce just a little while longer and keep the weather warm. Sometimes I hardly have time for lunch.

This is one of my favorite quick and easy lunches. Pasta with summer squash, parmesan, and basil perfect for busy afternoons but still fresh, filling, and flavorful. You're sure to spend less time making it and more time enjoying it, and I can't imagine a simpler way to savor the tastes of late summer. So slow down, let these days linger.

Pasta with Summer Squash, Parmesan, and Basil - Serves 1

A handful of pasta (I like gemelli or other twisty pasta, but any type of pasta will do)
1/2-3/4 cup summer squash
2 cloves garlic
A handful of fresh basil leaves
1/4-1/2 cup good quality parmesan cheese
Extra virgin olive oil
Salt and freshly ground black pepper

Boil well-salted water for pasta. While water is boiling, chop summer squash into 1/4 inch cubes. Mince garlic.

Ass pasta to boiling water and cook according to package instructions. Meanwhile, in a small skillet, heat a splash of extra virgin olive oil over medium heat. Add squash and a bit of salt and pepper to taste. Saute until tender, 5-7 minutes. Add garlic and saute until soft and fragrant, another 2 minutes. While squash and pasta are cooking, julienne basil leaves and finely grate parmesan cheese.

When pasta is finished, drain. Remove skillet from heat and add pasta, tossing with olive oil, squash, and garlic. Add parmesan and mix until melted. Serve immediately, garnishing with basil and freshly ground black pepper. Enjoy, savoring late summer flavors.

Grape Cake: It's a Real Thing

2009-09-25T12:50:00.001-07:00

My house has had copious amounts of garden-grown green grapes (say that five times fast) in the freezer for weeks now. They've made their way into just about everything you can imagine: fruit salads, yogurt, smoothies, "ice cream," you name it. These grapes have proven to be far more versatile than your average grapes are given credit for.

A few Fridays ago, I was asked to make grape cake for dessert. I chuckled at another seemingly absurd and entirely fabricated new use for grapes, until I actually did a bit of research. As it turns out, grape cake is a real thing. It's Italian apparently, and upon looking up a few recipes (yes, recipes fro grape cake actually exist) I stumbled upon one by Mario Batali featuring amaretto and orange. Go figure.

I followed Batali's recipe found on Big Oven, only tripled it to feed a crowd. It turned out to be incredibly delicious. Not just "Wow I expected this to be really weird but it's not half bad" delicious, but "This is amazing and could easily be one of the best fruit cakes I've tried" delicious. It was soft and moist, with echoes of richness from the olive oil, brightness from the orange, and nutty sweetness from the amaretto. And with a sprinkling of powdered sugar, this cake was as elegant as can be. I was so impressed by how the grapes shone in this cake, they were wonderful. Grape cake is not only a real thing, but a dessert I would certainly make again, even if there weren't 20 pounds of grapes in my freezer.

West African Peanut Soup

2009-09-23T21:14:00.000-07:00

I think I'd be hard pressed to find someone who didn't look forward to autumn soups. Warm and comforting, soup has a way of reminding us of the simple joys of fall as summer slowly fades. Autumn hasn't quite set in in Berkeley, but a few weekends ago, when the clouds crept over the bay and lingered in the hills, rain showers came and went, and a cool breeze made the air crisp beneath sweaters and scarves, it almost felt like fall was here to stay. I couldn't help but crave soup.

This one's a bit exotic. West African Peanut Soup is certainly different than the chicken noodle and cream of broccoli that I was raised with, but comforting nonetheless. The peanut butter offered a unique creaminess and depth and the sweet potatoes made the soup hearty and filling. And the colors were beautiful. The recipe comes from Mark Bittman of the New York Times. I omitted the chicken, making this soup a perfectly respectable vegan dish (which is a rare find in my repertoire). It was the perfect lunch on an almost autumn afternoon.

Flourless Chocolate Cake

2009-09-22T17:49:00.001-07:00

I'm sorry to do this to you, but I have another chocolate recipe to share. It's the last recipe in my short series of "Delicious Things That I Ate This Weekend" and was certainly the most well received. Flourless chocolate cake.

Have you ever eaten cake and wondered why it didn't quite taste like the pure, unadulterated chocolate experience that you had been longing for? You may not even realize, but it's that bothersome flour that keeps getting in the way of you and chocolate bliss. With the flour out of the picture, this cake is just one or two ingredients away from eating a slice of chocolate. It's rich, decadent, but with a light moistness that melts in your mouth. Served with a dollop of whipped cream, this cake is to die for. Lucky for you, the pictures are a bit out of focus (I was playing with a new camera and got too impatient), so you won't be quite as tempted to lick your computer screen.

Okay, so I had to put one good picture on. Here's the recipe I followed from Everyday Food. Enjoy!

Roast chicken with red pears, shallots, and leeks

2009-09-21T18:00:00.000-07:00

Here's another taste of what I ate last weekend (I'm sure you were dying to know). This is absolutely one of the best chicken recipes I have ever tried. Don't judge it by it's picture, this poor chicken isn't too photogenic. But oh was it delicious. The leeks and shallots melted into the sauce, infusing it with a rich, oniony taste, the pears added a rustic sweetness, and the touch of orange juice kept the chicken moist and brightened the flavors of the dish. And the whole thing couldn't have been easier to make; I just chopped it all up, arranged it on a roasting pan, and stuck it in the oven. It was a wonderful introduction to the homey tastes and familiar comfort of fall.

Roast Chicken with Pears, Shallots, and Leeks - Adapted from Sassy Radish

6 chicken thighs (use dark meat! It develops a melt in your mouth flavor and texture that you just can't get with chicken breasts)
1 red pear, sliced thin
2 shallots, finely chopped
1 leek, white and green parts, chopped
2 cloves of garlic, minced
1/2 cup orange juice
1/4 cup olive oil (if I make this again, I will use less, just enough to coat the thighs lightly)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400. Pat the chicken thighs dry and arrange in a roasting pan. Surround the chicken with leeks, shallots, garlic and pears. Pour orange juice and olive oil over chicken. Sprinkle evenly with salt and pepper and place in the oven.

After 20 minutes, turn thighs over and baste with liquid. After another 20 minutes, repeat. Cook for 15 more minutes or until chicken is cooked through, then remove from oven.

Transfer thighs, pears, and most of the vegetables to serving dish. In the roasting pan, reduce the sauce on the stovetop over medium high heat until sauce thickens, about 10 minutes (you can whisk in a few tablespoons of flour for an even thicker sauce). Let cool slightly and pour over chicken. Serve immediately (pairs great with brown rice or French bread).

Chocolate Pasta with Raspberry Sauce

2009-09-20T19:54:00.000-07:00

This weekend almost completely revolved around food. Eating it, making it, thinking about eating and making it, it was quite a food filled few days. I have much to write about, including several recipes from the past few weeks that haven't made it on the site. I'll start with what was by far the most interesting thing I ate this weekend: chocolate pasta.

A few weeks ago, my family and I visited Pier 39 in San Francisco. Touristy, crowded, but very fun, we ambled along the pier and dipped into kitschy shops along the way. We were first drawn to Chocolate Heaven because of, well, the chocolate, but we briefly considered setting up lawn chairs and enjoying the rest of the afternoon inside the store because of the air conditioning (it was inordinately sweltering in the city that day). Milling through chocolate bars and cocoa powder, I spied a most intriguing concoction. Chocolate pasta. It looked like pasta, through the packaging it felt like pasta, and as far as I could tell it was pasta, save for its rich brown color. Well, naturally I had to try it, so I stepped up to the counter and bought my first (and hopefully last) $10 package of pasta. It's been sitting on my desk since, as I contemplated how I would go about making the most of my chocolate pasta experience.

I finally gave it a go this weekend. On the back of the package, there were several recipes. One was for a savory chicken mole, which certainly sounded interesting. The other two were for sweeter creations, mostly involving fruit sauce and whipped cream. Having the sweet tooth that I do, I couldn't pass up dessert.

I made the most divine raspberry sauce a la Ina Garten (I omitted the Framboise) and some vanilla whipped cream. I cooked the pasta according to the package instructions (which left the whole house smelling of cocoa), drained it, then tossed it with some unsalted butter (to prevent sticking). I let it cool, then served it with a pool of raspberry sauce on the bottom and a drizzle on top, a dollop of cream, and a sprinkling of bittersweet chocolate shavings. The pasta itself was a little odd to be honest. It wasn't sweet at all, it tasted like cocoa powder, and the texture was a little slimy. But served with the raspberry sauce (again, amazing) and whipped cream, it was truly delicious.

whole grain blueberry muffins when nothing makes sense

2009-09-16T12:24:00.000-07:00

When nothing else seems to be going right, I know that baking always will. Baking is reassuring, it's methodical, it's meditation. When I step into the kitchen with a recipe, new or familiar, in hand, I know that if I follow the directions religiously whatever I make will turn out well. Which is saying a lot, because life is not like that at all. Life is unpredictable, chaotic, and in a perpetual state of flux no matter how much you try to plan ahead. Cooking can be just as erratic. Cooking often requires improvisation, "eye-balling," and substitutions, not that those things are necessarily bad, but they're inherently less certain than following a preconceived set of instructions. But baking. Baking is something truly special that will always, always leave me feeling grounded and peaceful.

When weeks start hectic, you know you're in for it. My Monday was too long the moment I woke up and things haven't much slowed down since. Last night I was able to take a breather for a few hours, which I of course spent baking. Erica and I made a delicious rhubarb cobbler that was to die for with vanilla ice cream. Then, after dutifully finishing my reading, I made blueberry muffins for breakfast tomorrow. I had been eyeing the blueberries in the freezer since the beginning of the week and knew I'd have a bit of time on Wednesday to put them to good use.

Muffins get a bad reputation. It could be because they taste like cupcakes, but it also could be because so many of them a filled with sugar, fat, and processed grains. Not exactly the healthiest start to one's day. But these whole grain blueberry muffins defied the stereotype. They were made completely with whole grains (whole wheat and oat flour), were just gently sweetened with brown sugar, were low fat (2% milk, eggs, and a touch of canola oil were all these muffins needed), and were packed with seasonal, fresh fruit. Slightly warm and with a bit of butter (let's not be too health conscious here) they were the perfect morning treat. I followed this recipe at Maple n' Cornbread exactly, only tripling it to feed the masses. And following that recipe exactly was exactly what I needed.

stewed apples on a lazy sunday

2009-09-13T09:51:00.000-07:00

For me, breakfast during the week is a hastily thrown together bowl of cereal with fresh fruit, yogurt and granola, or peanut butter toast. There's certainly nothing wrong with any of those things, they're just not terribly exciting. Few would be compelled to wake up earlier than necessary during the week to assemble a quiche or flip pancakes. Weekday breakfast is hurried, and I'm just happy that it happens at all. The more adventurous breakfast endeavors find their glimmer of hope on Sunday mornings.

After weekly breakfast monotony, you'd think I had grand aspirations for my weekend breakfasts. But to tell you the truth, more often than not my Saturday and Sunday mornings are less than motivated. They're filled with rolling over back to sleep, with newspapers and staying in pajamas until noon, with hopes of fresh coffee and reading in bed. No, my Sunday mornings are typically far to lazy to get up and make an impressive breakfast. Yet more Cheerios simply won't do.

Pancakes with stewed apples are the perfect solution. They're easy as can be, far exceed a piece of toast, and are just plain delicious. As much as I hate to admit this, I didn't even make my own pancake batter (and I call myself a foodie). All it took was some sliced apples, butter, sugar, apple juice, and a pinch of cinnamon cooked into a syrupy sauce to turn boxed pancake mix into something special. These apples would be great with waffles, oatmeal, or yogurt, too. They were the perfect way to celebrate all the wonderful apples that are falling into season and certainly qualified as lazy Sunday appropriate. So lazy in fact that it's taken me a week to tell you about them.

Here's the recipe. It's not exact because I was making it up as I went along. Basically, you're looking for a sweet, slightly thick syrup. Adjust the proportions accordingly.

Stewed Apples - Loosely adapted from Everyday Food

2-3 apples of your choice (I used Gala apples), cored and sliced thin (skins on is fine)
2 tbsp. butter
1/2-3/4 a cup of brown sugar (depending on how sweet your apples are)
2 cups apple juice
1/2 tsp. cinnamon

Melt the butter in a large skillet. Add the brown sugar and stir until sugar is coated with butter and begins to dissolve. Add the apples and coat well with butter and sugar. Add apple juice and cinnamon. Cook until apples are tender and sauce has reduced to a syrup (add more liquid, juice or water, if sauce reduces too much before the apples are fully cooked. Similarly, add more sugar if sauce is too watery), about 15 minutes. Let cool slightly to thicken. Serves 3-4.

Vanilla Cookies with Rose Water Cream Cheese Frosting

2009-09-11T13:01:00.000-07:00

As soon as these cookies were baked, frosted, and enthusiastically eaten, I knew I must tell you about them straight away. They were divine. Soft, sweet, melt-in-your mouth, vanilla cookies topped with a lush, delicate, cream cheese rose water frosting. That's right, rose water. I really have nothing else to say about them, other than you should get up from your desk, couch, or kitchen table immediately and make them. They were heavenly.

Cookie credits to Erica and Emma for making these incredible little treats with me. Thanks ladies!

Vanilla Cookies with Rose Water Cream Cheese Frosting - Shamelessly copied from Tigers and Strawberries

Cookie dough:
1 cup (2 sticks) of butter, softened
1 1/2 cups powdered sugar
1 egg
1 tsp. vanilla extract
2 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt

Frosting:
1/2 stick of butter
4 oz. cream cheese
1 pound (1 box) powdered sugar
3 tbsp. cream
2 tsp. rose water
Red food coloring, or a tiny bit of red decorative icing

Preheat oven to 350 degrees. Cream together butter and powdered sugar for the dough. Add egg and vanilla and mix well. Whisk together flour, baking powder, and salt in a separate bowl and add into butter mixture a little at a time until dry ingredients are fully incorporated.

Line a baking sheet with parchment paper. Roll dough into 1 inch balls and flatten slightly on baking sheet. Bake for about 10 minutes, careful not to brown them. Allow to cool completely.

Blend together butter and cream cheese. Add powdered sugar. Mix in rose water and cream and stir until smooth. Add a drop or two of food coloring (or colored frosting), just enough to make the frosting a pale pink color. Incorporate well.

Pipe the frosting onto cooled cookies, waiting a few minutes for frosting to set, or impatiently eating as soon as the frosting is applied. Restrain from eating the whole batch in one sitting.

Corn Salsa/Salad and too much free time

2009-09-08T20:05:00.000-07:00

I get stressed out when I have too much free time. It's unhealthy, I know, but having my days so empty makes me feel that I'm not doing enough, that I'm behind in some way. It all started when I signed up for 19 units this semester. "Yikes, 19 units?" I thought, "That is far to heavy of a course load to take while one has a job." I fixed to drop a class and stopped going altogether while my job search commenced. And commenced. And commenced. And commenced. Before I knew it I was still jobless and taking less units than I ought to if I want to graduate on time. Then I freaked.

Last night I was lying in bed trying to justify the whole thing to myself. "I will find a job," I asserted, "I don't have a choice." Maybe so, but there's no point in letting a perfectly fine fall semester go unfulfilled while I hunt. I probably could graduate on time if I dropped a class, but that would leave me with a pretty packed senior year with little room for error (or a fun class, or research, or an internship, or an honors thesis, or completing some obscure, forgotten requirement I didn't know about, or whatever else might come my way). So in a panic, I frantically emailed the professor of the class I had been ditching and begged for forgiveness (which was eventually granted, I am still enrolled with no penalty to my grade!) and to be quite honest my fuller schedule has me happy as a clam. Now I'm just hoping a job will fit right in okay, eventually.

Anyways, to make a ling story short, I couldn't sleep last night even after sending the email. Rather than lie awake in bed, I thought I'd watch Mark Bittman throw together a delicious corn and tomato salad.

Salad you say, Mark? I'm not too sure. In my heart, I know it's really just a gussied up salsa, but I so wanted it to be a salad. I ended up tagging it as both on my blog, just to be democratic about the whole thing.

It turned out well. I omitted the bacon because we didn't have any (although it looked delicious, and was part of the reason I wanted to make it in the first place), and I went a little light handed on the jalapenos (I just used a half but the sweet corn could have stood up to more had I given it the chance. I burnt my hands pretty badly on a jalapeno once while making melon salsa and have been a bit squeamish around them since). I served it with some lightly fried corn tortillas and of course a generous dollop of sour cream (I try to include "a generous dollop of sour cream" in my cooking whenever possible). It wasn't as filling as I'd hoped, but maybe with some grilled chicken or black beans it could take a front seat at the dinner table.

Corn Salsa/Salad - Adapted from Mark Bittman

1/2 a red onion, chopped
2-3 ears of corn (I used frozen corn, as unbelievable as it is given the summer's bounty, so about a cup or a cup and a half)
1 tomato, roughly chopped
1/2-1 jalapeno, seeds and ribs removed, minced
1 avocado, sliced into bite sized pieces
1/4 cup fresh cilantro leaves
Juice of 1 lime
Olive oil
Salt and pepper to taste

In a medium skillet, heat a bit of oil. Add the onions and lightly sweat them, 1 minute. Add corn. Cook over medium heat until corn and onions have softened slightly but before they brown, about 3-5 minutes.

Remove from heat. Stir in tomato, jalapeno (to taste), cilantro, lime juice, a swig of olive oil, and salt and pepper to taste. Gently mix in avocado slices. Garnish with more cilantro and serve, alongside tortillas and sour cream if desired.