tag:blogger.com,1999:blog-78253932390579562672012-01-18T03:18:26.739-08:00catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.comBlogger521100tag:blogger.com,1999:blog-7825393239057956267.post-9548242907045213312010-02-23T13:07:00.000-08:002010-02-23T13:07:42.063-08:00

check out the LA Times article on BlackBoardEats...a quote from yours truly :) click here to read the article

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com2tag:blogger.com,1999:blog-7825393239057956267.post-74603143206830372182010-02-22T10:30:00.000-08:002010-02-22T10:35:30.230-08:00

foodisluv was featured as one of the "best of the web" by saveur.com. two of our recipes (braised oxtail and braised leeks) were posted on their site! what a great monday this is turning out to be :)

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com5tag:blogger.com,1999:blog-7825393239057956267.post-70215184921718002842009-12-06T20:53:00.000-08:002009-12-07T12:01:04.991-08:00

if you know me, you know i'm a huge Suzanne Goin fan. actually, if you follow this blog, you know this as well. i've raved about her and her food before here and here. oh! and here too! not only do i enjoy dining at her LA restaurants, i enjoy making recipes from her cookbook as well.i recently dined at her newest restaurant, Tavern in Brentwood. and in typical Goin fashion (french-mediterranean

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com8tag:blogger.com,1999:blog-7825393239057956267.post-71920388097328886662009-11-27T13:09:00.000-08:002009-11-27T14:43:09.245-08:00

as we pulled up to the valet, the name 'Bouchon' unassumingly stood out from its dark burgundy background of the valet umbrella. we were greeted by five valet men, handsomely suited in the latest in valet fashions and stood at each door of the car eagerly awaiting for us to exit. in a calm voice they spoke, "good evening. welcome to bouchon." the statement was simple but you knew that what

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com0tag:blogger.com,1999:blog-7825393239057956267.post-57461993788660500282009-11-24T23:35:00.000-08:002009-11-25T01:10:42.985-08:00

a few months back, i was lucky enough to have an amazing opportunity to take a cooking class at the bon appetit test kitchen in the los angeles office. the class is not offered to the public and is exclusive to advertising/marketing partners. i had only heard about it through co-workers but when i was invited to participate, my heart fluttered. it was a no brainer and i was there in a flash with

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com3tag:blogger.com,1999:blog-7825393239057956267.post-16627211357195298202009-09-03T22:31:00.000-07:002009-09-04T17:03:06.057-07:00

lets just state the obvious here. it's been a little while since we've posted something. catk and i have been getting some pretty humorous messages regarding the lack of posts, such as: -foodisstale -i've been checking your site daily, and all i get is brownies =\ -when is the next blog??? i'm hungry! there are at least 460 others who are hungry as well... good to know our readers are hungry

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com2tag:blogger.com,1999:blog-7825393239057956267.post-66772498534995303392009-07-09T12:15:00.000-07:002009-09-16T00:22:09.767-07:00

recently jDub gifted me w/ this jar of dulce de leche from argentina.i remembered seeing a recipe for dulce de leche brownies on david lebovitz's blog (one of my favorites!) so i decided to whip up a batch. being david's recipe, i knew they'd be fail proof. and fail proof, they are!i doubled his recipe and used a bigger pan. i also added some instant coffee and salt.dulce de leche

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com8tag:blogger.com,1999:blog-7825393239057956267.post-45831560063833903652009-06-25T22:14:00.000-07:002009-06-25T23:06:47.422-07:00

unassuming store front, minimal decor on the walls, a splatter of a few tables on the restaurant floor. a very understated restaurant at first glance. yet to much surprise, their menu packs the punch with every animalistic dish they serve. the restaurant has its own napoleon complex of sorts, but an attitude that's rightly justified by what it offers. for everyone on south beach or atkins,

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com4tag:blogger.com,1999:blog-7825393239057956267.post-50907056783891133882009-06-18T00:29:00.000-07:002009-06-18T20:01:56.212-07:00

established on the corner of Highland & Melrose, Mozza is the brainchild of celeb chef Mario Batali, Nancy Silverton of La Brea Bakery, and winemaker Joe Bastianich. the corner is home to Pizzeria Mozza, Osteria Mozza, and the upcoming Scuola di Pizza, which will house a small take-out pizzeria and another space which will host classes, tastings, parties and such.the much coveted Osteria Mozza

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com3tag:blogger.com,1999:blog-7825393239057956267.post-75574645907198525342009-06-14T10:00:00.000-07:002009-06-15T14:25:58.294-07:00

the june gloom in LA (go lakers!) has tricked me into thinking its a cold winter's night. so naturally, i wanted to eat something warm, comforting and hearty. i read this great braised oxtail recipe in The Gourmet Cookbook (the big fat yellow one...a GREAT book btw) and my mouth watered when i read it. if you havent tried braised oxtail before, it taste very similar to short ribs but with wayyyyy

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com14tag:blogger.com,1999:blog-7825393239057956267.post-27972095324676971912009-06-08T09:06:00.001-07:002009-06-15T12:07:17.603-07:00

whenever i make marinara & meatballs, i almost always make turkey meatballs. not only because it's a healthier option, but really, it's more delicious! if you don't believe me, please try it for yourself. your friends and family might not even notice that it's turkey. it's that good.so when i decided to make swedish meatballs, i of course used turkey. you can sub the turkey for meat or pork

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com22tag:blogger.com,1999:blog-7825393239057956267.post-50056455791303179552009-06-04T00:35:00.000-07:002009-06-15T10:37:59.417-07:00

for mother's day this year, we took the mom to Lucques for lunch. the meal was a delight as always and we finished it off with the semifreddo w/ acacia honey & berries. it was so good we were really close to licking the plate clean!semifreddo a la Lucques...if you're familiar with Suzanne Goin's cookbook, Sunday Suppers at Lucques, you know that she has her recipes categorized by season and

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com7tag:blogger.com,1999:blog-7825393239057956267.post-81699890162138749362009-06-01T09:20:00.000-07:002009-06-01T09:46:00.417-07:00

after dining at Suzanne Goin's new restaurant, Tavern, jDub told me her favorite thing of the whole meal was the "green rice". when she also told me that the recipe was in Suzanne's book, Sunday Suppers at Lucques, i knew i had to try it.i made the rice my own with a couple of changes. i didn't use fennel or fennel seeds and i added garlic. because i looove garlic. nonetheless, the rice

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com7tag:blogger.com,1999:blog-7825393239057956267.post-18882111508021526362009-05-18T16:05:00.000-07:002009-05-18T16:09:52.329-07:00

no need to wait for the sunshine to grill corn on the bbq. you can roast them in the oven! i love roasted corn on the cob so much, i need portion control....otherwise, i'd keep eating them until i pass out. i really do like eating them plain but sometimes, i add some fancy butter to make them extra special. oven roasted corn on the cob4 ears of corn, with husks still onpre-heat oven to 350

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com3tag:blogger.com,1999:blog-7825393239057956267.post-55358535789829521432009-05-12T23:00:00.000-07:002009-05-12T23:09:28.272-07:00

i love bbq season! when i got the june issue of food & wine i got all kinds of excited just thinking about all the burgers and steaks that will be coming off my grill this summer. but of all the bbq recipes, this one called out to me. probably because i'm trying to eat more veggies. but the mayo in the recipe adds fat to the asparagus, creating a slight crust when grilled. and u know how i

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-80558839278594924882009-05-06T17:00:00.000-07:002009-05-06T21:30:10.044-07:00

i needed to make something for a picnic. i wanted to make a finger food that was bite-sized so i made these mini shrimp cakes. its the cousin to the crab cake. instead of using a crab mixture, i used a combination of shrimp and bacon. the shrimp is cook in the bacon fat so the flavor is infused throughout! i made it in a mini muffin pan so you can just pop them in your mouth.mini shrimp

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com18tag:blogger.com,1999:blog-7825393239057956267.post-90364731436395819662009-05-05T09:54:00.000-07:002009-05-05T10:39:39.147-07:00

happy cinco de mayo! in honor of this mexican holiday, i'm posting my recipe for guacamole! ok, it's not exactly "holy", but it's so good, you just might think it is. whip it up for your next fiesta and your guests will be muy feliz!p.s. it also makes a great condiment for carnitas!mise en placeguacamole2 (medium-large) ripe avocados1/4 medium onion1 garlic clove, finely minced1/2 - 1 jalapeño

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com3tag:blogger.com,1999:blog-7825393239057956267.post-5558285469723035152009-04-30T10:28:00.000-07:002009-05-01T09:58:03.533-07:00

having been born and raised in the city of angels, i have quite an affection for mexican food. i've traveled to mexico many many (many) of times, even to the most remote and un-touristy parts where the food is nothing but totally authentic, and i have to say, mexican food is just as good in LA. but never did i think i could make it at home. until now. until i found this recipe.it comes from

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com15tag:blogger.com,1999:blog-7825393239057956267.post-2265879436837521222009-04-22T08:53:00.000-07:002009-04-29T23:28:28.810-07:00

this pound cake is so perfect, buttery, dense (as a pound cake should be) and yummy. i always intend on baking it up and using it to make a parfait with custard, whipped cream and strawberries, but always end up just eating it by itself because it's so good!mise en placeperfect pound cakemakes 1 loaf1 stick (1/2 cup) unsalted butter, at room temperature1 1/2 cups sugar3 eggs1 egg yolk1 1/2 cups

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com12tag:blogger.com,1999:blog-7825393239057956267.post-84336929011355629832009-04-17T08:00:00.000-07:002009-04-17T14:21:25.517-07:00

contrary to its own name, there is no bbq sauce in this recipe nor it is grilled on a bbq grill. i have no idea why they call it bbq shrimp but i dont care. its freakin good. its super easy to prepare and makes a great appetizer. i have to admit, i love making this dish just so i can soak up the juices with crusty bread. i have to warn you, its not the healthiest meal you've ever had.new orleans

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com7tag:blogger.com,1999:blog-7825393239057956267.post-13453614140944176772009-04-14T21:38:00.000-07:002009-04-17T09:39:22.272-07:00

beets!! i saw them at the farmers market and couldnt resist. steamed or roasted, they are so delish and can be served in so many ways. its actually quite easy yet they look so elegant and fancy. serve as a first coure salad or as a side dish. beet and goat cheese salad3-4 servings3 red beets3 yellow beets3 cups of micro greens1 package (2-3 oz) of soft goat cheesebalsamic vinegarextra virgin

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-14024132302774644032009-04-07T12:43:00.000-07:002009-04-07T16:40:00.351-07:00

last week i shopped the Santa Monica Farmer's Market. it's a great market. known as the market "where all the chefs shop", it boasts some of the most amazingly fresh produce you'll find in LA. if you live in LA and haven't been yet, i urge you to check it out!i came across a booth selling an assortment of root vegetables. the farmer had everything from jerusalem artichokes, fingerling

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com6tag:blogger.com,1999:blog-7825393239057956267.post-26644757529920123852009-04-06T11:00:00.000-07:002009-04-06T11:27:03.268-07:00

this recipe comes from Barefoot Contessa Family Style by Ina Garten, which was one of my very first cookbooks. these pancakes aren't particularly 'light & fluffy'. in fact, they're pretty substantial. more cakey and dense than your average pancake but not any less delicious. the bananas give the pancakes a contrast of texture which adds a nice creamy surprise. plus, it's a great way to use

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com8tag:blogger.com,1999:blog-7825393239057956267.post-31991094849997029472009-04-01T23:00:00.000-07:002009-04-01T23:31:11.898-07:00

i dont know why brussel sprouts got such a bad reputation, because they are delish. they are a great side dish with just about any entree. sometimes, i just eat them as the entree. over cooking brussel sprouts can make them stinky. the recipe below cooks the sprouts with a hot water bath, just enough to brighten the color without the stinkiness. and as always...bacon makes everything better =)

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com4tag:blogger.com,1999:blog-7825393239057956267.post-27640074390791951452009-03-31T16:59:00.000-07:002009-04-01T21:23:45.045-07:00

if by ANY chance you have left over short ribs after making braised short ribs, this is a great way to fix 'em up! left overs high unlikely? just thrown in a couple extra when making them just so you can make this recipe the day after! that's what i did.mise en placesan marzano tomatoes & trader joe's egg pappardelle pastashort rib ragu w/ papparadelleserves 42 braised short ribs, shredded1 1/2 -

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com3tag:blogger.com,1999:blog-7825393239057956267.post-55346993113370110392009-03-30T08:00:00.000-07:002009-04-06T19:22:20.482-07:00

today was pantry day. i wasnt sure what i was in the mood for so i let the pantry gods decide my fate. i had some fresh ginger and the miso in the back of the fridge gave me the sad eyes. he thought i was neglecting him (not sure why my imagination thinks miso is a man. but i'll roll with it). sooooo here is a recipe for ginger miso salmon. i usually like my fish with just lemon, salt and pepper

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com10tag:blogger.com,1999:blog-7825393239057956267.post-44962063198273732152009-03-26T01:45:00.000-07:002009-03-27T11:36:54.280-07:00

when i think of braised short ribs, i think of Lucques. it's perhaps my most favorite restaurant in LA. the staff is attentive and friendly. the ambiance is cozy and unpretentious. and the food...the food is spectacular, especially the short ribs. suzanne goin is a culinary genius and it's evident in her seasonal menus. when i learned that her braised short ribs recipe was in her book,

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com7tag:blogger.com,1999:blog-7825393239057956267.post-25450714186855285292009-03-24T01:12:00.000-07:002009-03-24T01:16:25.041-07:00

a couple months ago, jDub sent me a link to gourmet magazine's recipe for grape & vin santo muffins along with a request to make them for her. i willingly obliged because well, um...they're made with WINE!!! even better, dessert wine! the recipe calls for either vin santo or any other sweet wine so i used moscato.these muffins are so unique and just divine. the grapes are a delightful

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com7tag:blogger.com,1999:blog-7825393239057956267.post-12900115199589332312009-03-22T00:38:00.000-07:002009-03-24T00:00:47.369-07:00

i don't know what rock i was living under, but i recently had the pleasure of eating a deep fried risotto ball (arancini). the first time i put that sucker in my mouth, i was floooooored. to deep fry balls of creamy risotto and stick a piece of cheese in the middle...is simply genius. i want to shake the hand of the person who invented this bad boy.since i've popped my arancini cherry, i tried it

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com13tag:blogger.com,1999:blog-7825393239057956267.post-86264511560054504652009-03-20T00:06:00.000-07:002009-11-27T18:16:02.155-08:00

maple-roasted butternut squash. sounds so fancy but it's so easy to make. and made this way, it's so delicious. it makes for a fabulous side dish. personally, i could eat a whole plate of it on it's own. it's that good. it would also be a great alternative to the conventional candied yams you always make for the holidays! :) mise en place maple-roasted butternut squash serves 6 1 medium

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com10tag:blogger.com,1999:blog-7825393239057956267.post-14237428520730772052009-03-18T01:16:00.000-07:002009-03-30T17:37:02.156-07:00

i have to admit, i'm not a big chocolate fan. what can i say? i prefer vanilla. BUT this molten chocolate lava cake is SO good, even i'm a huge fan. this recipe is great for entertaining because you can make everything ahead of time and bake just before you serve so your guest can have a warm cake oozing with chocolatey goodness.mise en placechocolate lava cakemakes 6 individual cakes8 oz.

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com37tag:blogger.com,1999:blog-7825393239057956267.post-81014454767024719682009-03-17T11:00:00.000-07:002009-03-17T11:48:03.481-07:00

do you ever buy parsley for a recipe only to use less than 1/4 of the bunch? don't let that bunch of parsley wilt away and go to waste in your fridge! make this sauce to serve with your favorite fish! it's simple, it's fresh, it's delightful, it's delicious! it's also oh-so-EASY. i promise.i used tilapia which is great because it's relatively inexpensive, not fishy, soft and flaky yet

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com14tag:blogger.com,1999:blog-7825393239057956267.post-43006370740026256102009-03-16T15:00:00.000-07:002009-03-16T16:04:19.751-07:00

there's no better way to describe our experience at the new sls hotel restaurant, the bazaar, than to say that it was magnificently bizarre. they had everything from exploding olives to liquid nitrogen desserts to savory foams that adorned our various plates. it was an adult's gastronomic playground, to say the least, with its decor as funky and as fresh as the food they offered. with the awesome

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com11tag:blogger.com,1999:blog-7825393239057956267.post-618618452536151492009-03-15T15:33:00.000-07:002009-03-21T23:51:49.853-07:00

the best part of corned beef? the HASH!! maybe its because i'm an egg slut or its all those crispy brown bits, but i enjoy the hash so much more! this is even easier than actually making the corned beef.corned beef hash2 cups left over corned beef and veggies, diced2 eggs, poachedheat your pan to medium-high heat and add a thin coat of olive oil.dice your leftovers beef, potatoes, carrots and

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com2tag:blogger.com,1999:blog-7825393239057956267.post-49331946740776378432009-03-14T14:33:00.000-07:002009-03-16T16:47:12.062-07:00

if you guys have ever talked to me in person about food, i most likely have talked your ear off about how i love my crockpot. i may have even bought one for you as a gift (hi sister!). i love love love my crockpot and recommend it to everyone! its a small investment for fall-off-the-bone-super-easy-one-pot-wonder-delicious food. this weekend i used my beloved crockpot to make corned beef and

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com4tag:blogger.com,1999:blog-7825393239057956267.post-34419608090879219942009-03-13T00:44:00.000-07:002009-03-21T00:35:20.986-07:00

when i lived in paris, i frequented poilâne, the ever so famous and tiny boulangerie on rue cherche-midi.my pastry of choice was always either the pain au chocolat (chocolate croissant) or the tartlette with apples...tartlettes thru the window @ poilâne in the last season of top chef, when carla made her apple tart, it reminded me of those from poilâne. the other day i was at the market and

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com15tag:blogger.com,1999:blog-7825393239057956267.post-16337076969517301102009-03-11T15:33:00.000-07:002009-03-11T16:50:59.055-07:00

these suckers take a bit of manual labor but they are sure worth it in the end. the best thing about making your own eggrolls is that you can fill it with anything you like. get creative, try anything. its deep fried, so u know it will be good ;) fried eggrolls filling 1 teaspoon of grated fresh ginger 3 garlic cloves, finely minced 1 tablespoon soy sauce 1 tablespoon of sesame oil 1 tablespoon

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com6tag:blogger.com,1999:blog-7825393239057956267.post-56473824246221592252009-03-10T16:35:00.000-07:002009-03-22T00:03:30.963-07:00

everytime i purchase basil from trader joe's, i always end up with more than half of the container. i love how they give you so much but i hate for it to go to waste. so i decided to make a pesto and keep it in the freezer so i can add it to soups or pasta sauces!mise en place basil pesto1 cup of fresh basil leaves2 garlic cloves1/2 tablespoon of tomato paste3 tablespoons of parmesan cheese2

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com0tag:blogger.com,1999:blog-7825393239057956267.post-27043925059959923982009-03-06T17:20:00.000-08:002009-03-10T14:59:06.122-07:00

what is there to say? its meaty. its comforting. it makes me happy.hello bolognese.mise en place bolognese sauce4-6 servings1 cup of diced celery (2-3 stalks)1 cup of diced carrots (2-3 medium size)1 cup of diced onions (1/2 of a large size)6 cloves of garlic, minced2 bay leaves1/4 teaspoon dried thyme1/4 teaspoon nutmeg2 tablespoons of tomato paste5-6 slices of bacon, diced1 lb of ground beef1/

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com3tag:blogger.com,1999:blog-7825393239057956267.post-42138045105945324282009-03-06T17:09:00.001-08:002009-03-22T00:00:10.929-07:00

according to an article about women's health on webmd.com, they named tomatoes one of the six super foods, every women needs.“research is starting to show that lycopene may protect against breast cancer...and it’s also a powerful antioxidant that can help a woman fight heart disease. The very latest research shows it may also help keep you looking younger longer by protecting against UV damage

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com0tag:blogger.com,1999:blog-7825393239057956267.post-69133856605742732912009-03-05T17:19:00.000-08:002009-03-10T20:19:55.870-07:00

the hubs and i went to greece for our honeymoon. needless to say...greece was awesome. if you ever get a chance to go, i highly recommend it. one of our favorites meals was at this rustic italian place called Bandanna in Mykonos. we had this amazing anchovy and sundried tomato appetizer and since we've been back, we have made it at home multiple times. again with my baguettes, but its so good

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-28551326615936999682009-03-05T16:38:00.000-08:002009-03-21T23:48:27.750-07:00

i dont understand why ppl pay money for factory made croutons. its the easiest thing to make at home, at a fraction of the cost. i use/eat a lot of crusty artisan bread at home. so i always have some leftover stale pieces of bread. just cut it into cubes, drizzle your favorite oil, add some seasoning and toast it for a few mins. SO easy. SO good. play around with it, try out different seasonings

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com2tag:blogger.com,1999:blog-7825393239057956267.post-72498212804461639302009-03-04T00:31:00.000-08:002009-03-05T00:07:17.590-08:00

this marinara sauce is so easy to make and so delicious that i haven't bought bottled sauce in years. once you try it, you won't ever buy that stuff again either. and why should anyone because this is so much healthier & tastier! the turkey meatballs are a great healthy alternative to traditional meat ones. and i swear, if you don't tell them it's turkey, they might not even notice!last year

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com8tag:blogger.com,1999:blog-7825393239057956267.post-13808303459212887212009-03-02T15:00:00.001-08:002009-03-14T22:19:58.444-07:00

i love soup. no, you don't understand. i LOVE soup. this cauliflower soup is so creamy, it's dreamy. the best part? it's made sans cream! so not only is it delicious, it's totally healthy! and a breeze to whip up, it makes for a great lunch or starter.jDub gave me the most amazing garlic parmesan croutons that she made. hopefully she'll post the recipe soon. i almost ate them all as a snack but

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-61004349750707895662009-02-26T19:16:00.000-08:002009-03-05T10:36:16.041-08:00

the making of real italian tiramisu entails whipping egg yolks with sugar until its thick and creamy and then incorporating it into the mascarpone (did you know that mascarpone is a triple cream cheese made from crème fraîche? YUM!) although i was thinking of preparing it this way because i'm certain it would produce the most delicious tiramisu, i got nervous not only about making it with, but

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-75581598642320518302009-02-23T23:30:00.000-08:002009-03-04T19:23:35.672-08:00

this classic french dish reminds me of my days in paris! you can find coq au vin (chicken w/ wine) at almost any restaurant in france. i know recipes like this can be daunting but having your mise en place ready and just following the recipe step by step is all it takes and you end up with a fabulous french bistro quality, home cooked meal! because of the many steps of this recipe, i've tried

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-6911450688504298852009-02-23T10:23:00.000-08:002009-03-19T16:01:23.572-07:00

i decided to bake up something that would be a play on a classic american cookie, the oreo. creamy vanilla buttercream sandwiched between two cakey, chocolatey cookies...c'est bon!mise en placemini cakey oreosmakes approx. 30 cookies1 3/4 cups flour1/2 cup cocoa powder1 teaspoon baking soda1 teaspoon salt1 cup buttermilk (or milk)1 teaspoon vanilla1/2 cup (1 stick) unsalted butter , room

catKhttp://www.blogger.com/profile/04079267248528647204noreply@blogger.com22tag:blogger.com,1999:blog-7825393239057956267.post-28704474266081823372009-02-22T22:51:00.000-08:002009-04-08T19:29:36.803-07:00

herbed lemon chicken w/ fingerling potatoes8 fingerling potatoes, halved long way2 tablesppon of olive oil1 tablespoon of fresh thyme1 tablespoon of rosemary, chopped1 table spoon of lemon rind1/2 teaspoon of salt1/4 teaspoon of pepper3 chicken breast, thawed if frozen3 tablespoons of lemon juice, freshly squeezedheat oven to 400 degrees. place potatoes on a cookie sheet and drizzle with olive

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-41362754768407350742009-02-22T21:17:00.000-08:002009-02-24T13:04:35.689-08:00

citrus vinaigarette1/2 cup extra virgin olive oil1/4 cup orange muscat champagne vinegar (trader joe's)1 garlic clove, diced1/2 tablespoon dijon mustardpinch of sea salt and cracked pepperput all of the ingredient in a bowl and whisk together. served chilled. asparagus w/ fried egg1 bunch of asparagus, washed and ends trimmed1 egg 1 slice of bacon, choppedsea salt and cracked pepper for

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com1tag:blogger.com,1999:blog-7825393239057956267.post-66097310712567607972009-02-22T12:23:00.001-08:002009-02-23T16:06:20.385-08:00

besides not having to go into work, another great thing about the weekend is BREAKFAST! you actually have to make it and enjoy it.mise en place blueberry sauce1.5 cups of blueberries1/2 cup sugar1/2 cup of water 1/4 teaspoon vanilla extract1/4 teaspoon citrus rind (lemon, orange, grapefruit)place all of the ingredients in a heavy sauce pan. bring to a boil and simmer for 10 mins. chill before

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com2tag:blogger.com,1999:blog-7825393239057956267.post-24792152276830496692009-02-21T12:03:00.000-08:002009-03-13T09:37:27.981-07:00

french onion soup is not only one of my fav soups of all time, its one of the easiest soups to make. mise en place french onion soup1 stick unsalted butter4 medium onions, sliced3 garlic cloves, chopped2 bay leaves2 fresh thyme sprigs1/2 teaspoon of salt1/4 teaspoon freshly ground black pepper1/2 bottle of red wine3 tablespoons all-purpose flour1 quart beef broth, low sodium4 slices of baguette,

jDubhttp://www.blogger.com/profile/12102769257478358212noreply@blogger.com2tag:blogger.com,1999:blog-7825393239057956267.post-36946978712703703192009-02-18T21:23:00.000-08:002009-02-22T22:50:32.417-08:00

carbonara is one of my favorite pasta dishes. it has bacon. need i say more? the egg makes it creamy, the cheese and bacon give it that tasty, salty bite and the parsley gives it a touch of freshness. and to top it off, it's a breeze to prepare.mise en placespaghetti carbonaraserves 28 oz. spaghetti1/4 cup freshly grated parmesan, plus 2 tablespoons for garnish1 egg1/8 cup olive oil4-6 slices

catkimnoreply@blogger.com3