A guilty pleasure is something one enjoys and considers pleasurable despite feeling guilt for enjoying it. The “guilt” involved is sometimes simply fear of others discovering one’s lowbrow or otherwise embarrassing tastes. (Wikipedia)
Mine….mini pigs in a blanket. I had been craving them all week. Just wrap some Lit’l Smokies with some crescent roll dough and bake until the dough is golden. Serve with some mustard and ketchup. That’s it.
What’s yours? Continue reading
I have been obsessed with peanut butter cupcakes since I tasted the one at Sweet Revenge® in the West Village a couple of weeks ago. One of the things I loved about that cupcake was that the cake flavor was actually peanut butter. Also, I liked that there was still a little bit of chocolate, in the form of a chunk of chocolate fudge, baked in the center of the cupcake. To top it off, the peanut butter buttercream was just right, not too sweet at all. Continue reading
I was inspired to cook mashed potatoes using olive oil instead of butter after I tasted the rich and creamy Olive Oil Smashed Potatoes at Birreria, the rooftop beer garden at Eataly in New York City. These Tuscan mashed potatoes have a great flavor from the olive oil, roasted garlic, and rosemary. Obviously, using a good quality extra virgin olive oil is the key to this recipe. Omitting the cream will result in a healthier dish, that is both vegan and gluten-free, with a more distinct olive oil flavor.
I love NY! Every time I visit, I feel like I’ve barely scratched the surface of what this great city has to offer. This time around, I had 6 days to take in the city and here are some highlights from my trip.
#5 – Occupy LEGO Land inside Occupy Wall Street
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This movement even has its own facebook site… Continue reading
New York City, with every kind of restaurant imaginable, is a food lover’s paradise. It is one of my favorite cities and I’ve had the good fortune to have visited there four times in the past year and a half, including a trip last week. I always go armed with a long list of restaurants to try, culled from various sources such as Cooking Channel’s Unique Eats and Food Network’s The Best Thing I Ever Ate as well as websites such as Serious Eats and Eater NY. For this trip, my list included some new-to-me spots like The Mile End Deli in Brooklyn, The Breslin Bar and Dining Room, Sweet Revenge, and any one of Eataly‘s eateries, as well as old standbys Ippudo NY and Shake Shack. I made it to all of the restaurants on my list, discovering many wonderful new dishes and enjoying some old favorites. Although it was hard to narrow it down, I wanted to share with you the top 6 dishes I enjoyed this week. Why 6? Well, because I just couldn’t get the list down to 5. So here they are, in reverse order:
Over the last couple of posts, I’ve shared some yummy snacks that are perfect for your football party or tailgate. The last one I want to share with you is this warm and creamy Spinach and Artichoke Dip. This is easy to prep ahead of time, then bake in the oven about 30 minutes before you and your guests are ready to eat. I usually serve this with tortilla or pita chips. I added the breadcrumb topping to give it a little crunch and more garlic flavor. The garlic is not overpowering in this recipe since it is roasted for a mellower and nutty taste, but decrease amount if you are garlic-averse. Continue reading
Chips and dip make great football food. They are easy to prepare and serve, easy to eat with one hand (so you don’t have to put your beer down), and best of all, they are very tasty. I had never heard of Cowboy Caviar until my sister-in-law, Liz, shared this recipe with me. According to Saveur Magazine, legendary Texas cook Helen Corbitt invented this black-eyed pea salad in the 1940s. Cowboy Caviar is tasty alternative to the standard salsa or guacamole with its blend of black-eyed peas, corn, tomatoes, avocado, and cilantro. It is best made a day ahead to let all the flavors of the dressing and salad meld together. I think all your guests will love this vegan and gluten-free dip. Continue reading
To many Americans, football season means getting together with friends to watch the big game. Aside from the thrilling action of the game, a big part of the fun and festivities is the food. Football food has to be easy to handle as table space is limited around the couch or tailgate so finger foods are ideal. Over the next couple of posts I will share with you a few recipes perfect for your next football gathering or tailgate party. So, instead of ordering takeout for the next big game, I hope I inspire you to try one of these recipes. Continue reading
I really set out to make these classic chocolate chip cookie recipe from Jacques Torres, aka “Mr. Chocolate” (and another one of my chef crushes), but it called for two types of flours – bread and pastry – and worse, 24-36 hours of dough refrigeration time before baking. I didn’t have any pastry flour in my pantry and Chris and I couldn’t wait that long to satisfy our cookie craving. Making the oft-hyped “perfect chocolate chip cookie” would have to wait for another day. So I hunted around for an alternative recipe for soft, chewy cookies using ingredients I already had on hand. I found this one from Anna Olson who says cornstarch is the “secret” ingredient for cookies with chewy centers.
My zucchini plants are finally slowing down, and I think I’ve harvested the few remaining ones, so this will most likely be my last zucchini post for a while. I never thought I’d cook as much zucchini as I have in the last couple of months and I’ve been very pleasantly surprised at how much I’ve enjoyed them. This tart is no exception. While it’s great for breakfast, this savoury tart is also great for a light supper, with a salad. Of course, omitting the bacon and using low-fat milk instead of whole milk and heavy cream will reduce the calories and make for a healthier meal.
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It always amazes me how four ingredients – butter, eggs, sugar, and chocolate could be combined to make a wonderful dessert. This deliciously soft and “oozey” chocolate molten cake was invented by celebrity chef, Jean-Georges Vongerichten. The story is that he pulled a tray of individual cakes from the oven before they were completely baked through. As he cut through one, the warm, liquid chocolate center oozed out instead of the dense cake he expected, and just like that, a classic dessert was born. Every restaurant in America now has their own version of this ubiquitous cake, but I am a loyal fan of the original version for not only for its simplicity, but also for its intense chocolate flavor. I am also an ardent admirer of Jean-Georges.
Looking for something simple, yet elegant to serve at your next Sunday brunch? Why not try these breakfast tarts? They’re so easy to make and very versatile, too. The tart shells may be blind baked the night before and covered loosely with a tea towel or parchment paper and kept at room temperature. Then, in the morning, just fill the shells and bake. I have served these tarts with various fillings (prosciutto, sautéed mushrooms, bacon), herbs (chives, thyme, oregano), and cheeses (parmesan, Gruyère, fontina), and get rave reviews from friends and family every time. With less time spent cooking, I get to spend more time with my guests. Continue reading
While much of the Northeast United States is being blanketed by snow from an historic October storm, here in Southern California, we are enjoying an absolutely gorgeous 75-degree day. The sun is shining and the skies are blue this afternoon, and it’s a perfect time to indulge in a scoop (or two) of some homemade Salted Caramel Ice Cream. This is one of my favorite ice cream flavors. Actually, it is quite possibly the best ice cream I’ve ever had. Period. It is so smooth and buttery, with a nice balance of sweet and salty flavors. Everyone who’s tasted this ice cream has raved about it, even those who aren’t ice cream fans. It’s that good! Continue reading
I am huge fan of the Meyer lemon. I prefer to use it whenever possible instead of the regular lemon because it is slightly sweeter, without the acidic flavor. I have a prolific dwarf Meyer lemon tree in a container in my garden that produces about 60-70 lemons twice a year. I share some with friends, but I juice most of them and store the juice in 1- or 2-cup portions in freezer bags. Depending on the amount a recipe calls for, I defrost a smaller or bigger bag. I am spoiled having Meyer lemon juice all year long, since I can make these anytime the mood strikes me. Continue reading
Today’s dish showcases beautiful homegrown radishes from my garden. Radishes, one of the easiest vegetables to grow, are also one of the most nutritious root vegetables and a great source for Vitamin C and calcium. When eaten raw, radishes are crunchy and has a sharp, pungent flavor. However, when cooked, radishes become mellow and lose their spicy zing. For this recipe, the radishes are first roasted, then their greens are added and the whole thing is finished with butter and lemon. Prepared this way, radishes lose their crunch, but instead, takes on crisp, yet tender texture. Their flavor is reminiscent of roasted turnips. The greens, which are slightly bitter, retain their peppery zip and they make a great substitute for arugula. Roasted radishes make a great side dish for roast chicken or a grilled steak. Continue reading
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