April 1, 2012
Blueberry Lemon Goat Cheese Cheesecake
Ingredients:
12 ounces cream cheese-softened
12 ounces goat cheese-softened
1 cup sugar
1 cup sour cream
the zest and juice of one lemon
2 teaspoons vanilla
3 large eggs
1 basket fresh blueberries
*1 graham cracker crust pie shell (see recipe below or you can use a store bought shell)
Directions:
Preheat oven to 350 degrees
Using a mixer with a paddle attachment or a hand mixer, beat cream cheese, goat cheese and sugar on medium speed until it is free from lumps
Add sour cream, lemon juice and vanilla to same mixing bowl and beat on medium speed just until combined
Switch mixing speed to low and add eggs one at a time and mix just until combined.
In graham cracker pie shell pour a single layer of blueberries in the bottom of the crust (you may not use the entire basket)
Pour cheesecake filling into the crust on top of the blueberries.
Bake cheesecake for about 40-50 until set (give cake a jiggle- if the center stays put then it’s done)
Cool cheesecake on a wire rack, cut and serve
*Graham Cracker Crust Pie Shell
Ingredients:
2 cups graham cracker crumbs
1/4 cup brown sugar
1 stick unsalted butter- melted
Directions:
In a medium to large bowl, combine graham cracker crumbs and brown sugar.
Mix in the melted butter a little at a time, using your hands to combine all ingredients
Press crust mixture evenly into pie shell
December 22, 2011
How NOT to look like Santa’s stand-in this holiday season…
1. Think eighty/twenty. Eighty percent of the time challenge yourself and make good choices, and twenty percent of the time allow yourself to color outside of the lines. Moderation is the key to long term success.
2. Eat slowly and stop when you feel ALMOST full, rather than eating until you feel “stuffed.”
3. Stop before you eat something and ask yourself. Is this worth it? Is this the best choice I can make right now?
4. Eat healthy before you go to a holiday party and decide that nothing tastes as good as being lean feels. Keep repeating that to yourself.
5. Decide how you would like to look and weigh (body fat percent). Act as if you already weigh that amount NOW. How do you feel? How do you eat? How do you interact?
6. Make a contract with yourself and have a friend or your spouse sign it. Commit to certain rules for a given period of time -like having only a couple of bites of dessert at Christmas parties and/or completing a certain number of workouts over the holiday season. At the end of the contract period give yourself a reward (not food obviously) for completing the contract successfully. Only give yourself the reward if you complete the commitment.
7. Make a goal for January 1st rather than waiting to make a New Years Resolution. Write it down and place it somewhere visible along with a list of goals that you’ve accomplished in the past. If you’ve done it before, you can do it again!
8. If you hear yourself say “Fu&% it!” when about to eat something, do the exact opposite of what you’re about to do!
Chris is also the creator of the amazing phone app BODYFATE: a fitness game that entertains and challenges you while getting you into the best shape of your life! It’s a killer workout you can do anywhere, anytime. I use it when I can’t get to the gym and I even use it at the gym as my “personal trainer” to help me with my workout.
Don’t let the characters in this cartoon fool you- this is one ass-kicking circuit workout! Featured in The New York Times, Men’s Fitness and ABC News, this app is like having your own personal trainer programmed right into your phone.
March 5, 2011
Turtle Soup
Ingredients:
12 tablespoons ( 1 1/2 sticks) butter
2 1/2 pounds turtle meat, cut into about 1/2 inch dice (beef, or a combination of lean beef and veal stew meat may be substituted)
Kosher salt and freshly ground pepper to taste
2 medium onions, chopped into 1/4 inch dice
6 celery stalks, chopped into 1/4 inch dice
1 large head of garlic, all cloves peeled and minced
3 green bell peppers, chopped into 1/4 inch dice
1 tablespoon ground dried thyme
1 tablespoon ground dried oregeno
4 bay leaves
2 quarts of veal stock (beef stock can be substituted)
1 cup all-purpose flour
1 bottle (750ml) dry sherry
1 tablespoon hot sauce or to taste
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups tomatoes, peeled, seeded and coarsely chopped
10 ounces fresh spinach, washed thoroughly, stems removed and coarsely chopped
6 hard boiled eggs, chopped into about 1/2 inch pieces
extra sherry for topping off (optional)
Directions:
In a large soup pot over medium-high heat, melt 4 tablespoons of the butter. Brown the meat in the hot butter, season with salt and pepper and cook for about 18-20 minutes, or until liquid is almost evaporated.
Add the onions, celery, garlic and peppers, stirring constantly, then add the thyme, oregano, and bay leaves and saute for 20-25 minute, until the veggies have caramelized.
Add the stock, bring to a boil, lower the heat and simmer uncovered for 30 minutes.
While stock is simmering, make the roux. In a separate small saucepan, melt the remaining 8 tablespoons of butter over medium heat. Add the flour a little at a time, stirring constantly with a wooden spoon. Be careful not to burn the roux. After all the flour has been added, cook for about 3 minutes until the roux smells nutty, is pale in color and has the consistency of wet sand. Set aside until the soup is ready.
Using a whisk, vigorously stir the roux into the soup a little at a time to prevent lumping.
Simmer for about 25 minutes, stirring often to prevent sticking on the bottom.
Next, add the sherry, bring to a boil, add the hot sauce and the Worcestershire sauce and simmer, skimming off any fat or foam that comes to the top.
Add the lemon juice and tomatoes and return to a simmer.
Add the spinach and the chopped egg, bring to a simmer and adjust salt and pepper to taste.
*This soup is on the thicker side, like a stew and can be served as a main dish. Because of its thickness, prepare it in a heavy pot and stir frequently to avoid burning.
*It’s traditional after you ladle the soup into a cup or bowl to top it off with a splash of sherry. Serve with crusty french bread.
*This soup freezes well for a couple of months (stored in an airtight, freezer safe container) as does any left over turtle meat.
February 13, 2011
Chocolate Pots De Crème
Ingredients:
1 cup heavy cream
1/2 cup whole milk
3 oz (about 1/2 cup) bittersweet chocolate (at least 60%)
4 egg yolks
1/4 cup sugar
Directions
Preheat oven to 350 degrees.
On cutting board, coarsely chop the chocolate.
In a small saucepan over medium heat, combine heavy cream and milk and cook just until scalding. Then remove from heat and immediately add the chopped chocolate. Stir until all of the chocolate is melted. Mixture will look like chocolate milk. Set aside (off of hot burner.)
In a large bowl, whisk egg yolks and sugar until well blended.
Using a whisk, slowly temper chocolate mixture into egg mixture until well blended and smooth.
Strain mixture using a chinois or a mesh strainer.
Pour mixture equally into four 4- to 5 ounce ramekins or custard cups and place them at least an inch apart in a baking pan. Carry pan over to oven and very carefully pour hot tap water into the baking pan (making sure not to splash any water on your mixture) until it reaches about halfway up the sides.
Bake for about 30 minutes until custard is just set around the edges but still soft in the center when jiggled. (Custard will continue to cook after you pull from the oven and will firm up as it cools.) Do not overcook.
Gently remove custards from water bath (making sure not to get any water splashed onto them) and let cool.
Serve slightly warm or let cool in the refrigerator. I like to serve them with a dollop of freshly whipped cream (see recipe below) and some chocolate shavings.
These will keep covered tightly in the refrigerator for about 2 days.
Homemade Whipped Cream
Yield: about 1 cup
Ingredients:
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
1/2 tablespoon granulated sugar, (use more or less to your taste)
Directions:
Chill a deep mixing bowl in the freezer for about 15 minutes.
Add heavy cream, vanilla extract and sugar to chilled bowl and briskly whisk by hand for about 2-3 minutes, until soft peaks form. Be careful not to overbeat (cream will turn buttery.)
Note: You can also beat the cream using an electric mixture on medium speed (beat for about 30 seconds) but again, be extra careful to not overbeat.
February 13, 2011
Grilled Rib Eye Steak & Cauliflower-Bacon Gratin
Grilled Rib Eye Steak
Serves 2
Ingredients:
1 rib eye steak, about 1 1/2-inch in thickness (filet or tenderloin, porterhouse and New York would also work beautifully)
salt and pepper
Directions:
Take steak out of the refrigerator, season with salt and pepper and let sit for 30 minutes.
On a high heat, let the grill or grill pan get nice and hot. (Meat should sizzle when you put it on.)
Lightly oil pan and put the steak on the hot grill.
For medium-rare cook for about 5-6 minutes on one side.
Turn steak over and cook for another 5-6 minutes.
If you aren’t sure about the doneness, make a small cut in the center and take a peek. Remember, you can always cook a steak more but you cannot uncook. Undercook just a bit as meat will continue cooking when it’s resting.
Rare: 8-10 minutes total
Medium Rare: 10-12 minutes total
Medium: 12-14 minutes total
When steak has finished cooking, put on a cutting board, loosely cover with foil and let sit for 5 minutes. This will allow the juices to evenly distribute internally. (If you cut into a steak right away, all the juice runs out and you are left with a dry, tough piece of meat.)
For true decadence, melt a pat of butter on top of steak while meat is resting (an old-restaurant trick because really, everything tastes better with a little butter.)
After the meat has rested, I like to carve it in about 1/2 thick slices.
For nice crisscross grill marks on your steak, rotate the steak a little over 90 degrees halfway through cooking the first side. Only turn steak once.
Cauliflower- Bacon Gratin
Adapted from “Around My French Table” by Dorie Greenspan
Note: This gratin is best just from the oven or warm, but like a quiche, it can be enjoyed at room temperature as well. Have the leftovers the following evening as a main course with a salad or take the advice of my friend Josh, who says he would eat this for breakfast.
Servings: About 10 side dishes or 5 main-course servings
Ingredients:
1 cauliflower, greens removed and cut into florets (or one 12 oz bag of cauliflower florets)
1/4 pound bacon (about 3 thick slices) cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs
1 cup heavy cream
2/3 cup whole milk
1 heaping teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon freshly grated nutmeg
1 (generous) cup Gruyère cheese grated.
Directions:
Center a rack in the oven and preheat oven to 425 degrees.
Butter a 2 1/2 quart casserole dish and place casserole dish on a cookie sheet (to catch any spillage.)
Put a medium to large pot of salted water on the stove and bring to a boil.
Drop cauliflower florets into boiling water and cook for 10 minutes. Drain and rinse under cold running water to cool it down and then pat dry. (You can also steam the cauliflower over salted water until fork tender, then drain and pat dry.)
While the cauliflower is cooking, cook the bacon slices in a skillet or frying pan over medium heat just until bacon is browned but not crisp. Drain and pat dry.
Spread the cauliflower out in the buttered casserole dish, and scatter over the bacon bits.
In a medium bowl, whisk eggs and gradually add the flour. When the eggs and flour are blended, whisk in the heavy cream and milk. Season with salt, pepper and nutmeg and stir in about two thirds of the cheese. Pour the mixture over the cauliflower and shake the pan a bit so that the liquid settles evenly between the florets.
Scatter remaining cheese on the top and bake the gratin for about 25 minutes or until it is puffed and golden and a knife inserted into the center comes out clean.
February 25, 2011
Spaghetti All’Amatriciana
Ingredients:
3/4 pound pancetta or guanciale cut into 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
1 red onion, halved and sliced into 1/2 -inch thick slices
1/2 scant teaspoon hot red pepper flakes
Kosher salt and freshly ground black pepper to taste
2 cups basic tomato sauce (use your own or see recipe below)
1 pound spaghetti
1/4 cup flat-leaf Italian parsley, leaves only
Pecorino Romano cheese, grated
Directions:
In a large pasta pot, bring 6 cups of water and 2 tablespoons of salt to a boil.
In large sauté pan, over medium-low heat, cook the pancetta until most of the fat has been rendered from the meat, turning occasionally. Place cooked pancetta on a plate lined with paper towels, leaving the melted fat in the pan.
Add to pan the garlic, red onion and red pepper flakes and coat with the fat. Cook on medium heat for about 5 minutes, tossing vegetables occasionally, until they are light golden brown.
Add the pancetta back to the pan, then add the tomato sauce, season with salt and pepper to taste and simmer for 10 minutes.
Cook spaghetti in the boiling water according to the package directions, until al dente.
Drain the cooked pasta and add it to the sauce.
Add the parsley leaves, increase the heat to high and toss to coat pasta.
Serve immediately topped with grated Pecorino cheese.
Basic Tomato Sauce
Makes 4 cups
Ingredients:
1/4 cup extra-vigin olive oil
1 onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 thyme sprigs or 1 tablespoon dried thyme
1/2 medium carrot, finely shredded
2 (28 ounce) cans peeled whole tomatoes, crushed by hand and the juices reserved
salt and pepper to taste
Directions:
In a 3-quart saucepan, heat olive oil over medium heat.
Add the onion and cook until soft and light golden brown, about 8-10 minutes.
Add the garlic, thyme and carrot and cook 5 minutes more.
Add tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes.
Season with salt and pepper.
This sauce holds for 1 week in the refrigerator or up to 6 months in the freezer stored in an airtight, freezer safe container.
March 21, 2011
Rainy Day Banana Bread
Ingredients:
3-4 very ripe bananas
8 tablespoons (1 stick) of unsalted butter, melted, plus butter to grease the loaf pan
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon bourbon (optional but encouraged)
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup all-purpose flour
1 cup whole wheat flour
1/2 – 1 cup toasted walnuts , chopped (optional)
Directions:
Preheat oven to 350 degrees and grease a 9X5-inch loaf pan.
In large bowl, mash bananas with a fork or potato masher until relatively smooth. (There will be some small lumps which are fine.)
Add the melted butter…
…and dark brown sugar and mix until well combined.
Add eggs, vanilla and bourbon and mix until well combined.
Add baking powder and salt and mix until well combined.
Add flours, and cinnamon and mix until well combined.
Mix in the walnuts.
Pour the batter in to loaf pan and bake for about 1 hour, until toothpick comes out of the center fairly clean. Do not overbake. This bread will remain moister than most due to the bananas.
Cool on a rack and remove from pan.
Note: Walnuts can be omitted or you can substitute something else like chocolate chips or shredded coconut.
April 29, 2011
Cream Scones with Currants
Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter cut into cubes
1/4 cup sugar
the zest of half a lemon
1/4 cup currants
1 cup heavy cream, plus a little for brushing
sugar to sprinkle on top
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder and salt.
Add cold butter cubes to flour mixture and pinch cubes into the flour until you have a crumbly mixture.
In a small bowl, combine sugar, lemon zest and currants. Toss sugar to coat zest and currants and then add to the flour mixture and mix well.
Make a well in the middle of the bowl and slowly add the cream, while tossing the flour with a fork until moistened. Knead dough a few times just to bring the dough completely together. Dough will be sticky. Pat into a round disk about 1 1/2 thick. Don’t work the dough too much.
Cut dough into 8 wedges and place on a baking sheet lined with parchment paper about 1 inch apart.
Brush top of scones with cream and sprinkle a pinch of sugar on top.
Bake for about 30 minutes (rotating baking sheet halfway through for even baking) until scones are a light golden brown in color.
Serve warm with clotted cream and your favorite flavor of fruit jam.
June 20, 2011
Chocolate Ice Cream
Makes about 1 Quart
Ingredients:
2 cups heavy cream (1 cup + 1 cup)
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces (just under a cup) bittersweet or semisweet chocolate, chopped or in chips
1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
Directions:
Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
Remove the pan from the heat and add the chopped chocolate, stirring until smooth.
Stir in the remaining 1 cup cream.
Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
Warm the milk, sugar, and salt in the same saucepan.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.
Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
September 30, 2011
Russell Cakes
Ingredients:
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla
1 cup almond flour
1/2 teaspoon baking powder
1/ 4 teaspoon salt
2 tablespoons milk or water
1 teaspoon sugar (optional depending on diet restrictions)
olive oil or cooking spray
Directions:
In a medium bowl, whisk together eggs, buttermilk, and vanilla.
Add almond flour, baking powder, and salt and whisk until blended.
Mix in milk or water -you can add a little more or less to get desired batter consistency.
In a hot griddle pan, over a medium flame, grease pan with olive oil spray.
Drop batter in 1/4 cup heapings. Brown on both sides and serve immediately with topping of choice.
*Batter will hold in the refrigerator for up to 24 hours.
October 24, 2011
One Bowl Blondies
Ingredients
1 stick (8 tablespoons) unsalted butter, plus a little to grease the pan
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup all-purpose flour
1 cup semi-sweet chocolate chips or feves (I like to use feves for a chunkier bite.)
Directions:
Preheat oven to 350 degrees.
Line an 8×8 inch square baking pan with parchment paper and generously grease parchment paper with butter.
Melt the stick of butter in small saucepan over low heat (you can also use the microwave but watch closely as to not burn the butter.) Transfer to a medium to large bowl.
Add dark brown sugar to butter and whisk by hand until very smooth: about 1 minute.
Whisk in the egg and vanilla.
Sprinkle in fine sea salt, then add flour and gently mix just until combined.
Add chocolate chips, mixing just until evenly distributed in batter.
Pour batter into prepared pan and bake until just barely set in the middle 25-30 minutes.
Cool on a wire rack before cutting.
Note: These blondies can be stored in a freezer-safe container and frozen for up to a month. To thaw, just let them sit at room temperature for at least an hour. I think the texture is even better after freezing and thawing them. (Although, good luck having any left for freezing when these come out of the oven- they go fast!)
October 29, 2011
Peanut Butter Buckeyes
Ingredients:
1/4 cup cream cheese, softened
1 1/2 cups smooth peanut butter (you can substitute chunky peanut butter for more texture but be aware that all-natural versions do not work as well)
1/4 teaspoon salt
1 cup graham cracker crumbs (about 14 graham crackers)
3 cups confectioners’ sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
12 ounces good-quality dark chocolate (60-72%), coarsely chopped
Sea salt for sprinkling at the end
Directions:
In the bowl of a standing mixer, using the paddle attachment (you can also use a hand-held mixer), beat the cream cheese and peanut butter and 1/4 teaspoon salt until combined.
Add the graham cracker crumbs and beat on medium speed for 10 seconds.
Add the confectioners’ sugar and butter and beat on low speed for 20 seconds to prevent sugar from spilling over, then gradually increase speed until the mixture is completely combined.
Scrape down sides of bowl and beat again. The mixture will feel slightly dry which is perfect for rolling and shaping. Set mixture aside while you melt the chocolate.
In the top of a double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. (You can also melt your chocolate in the microwave but be sure to watch it like a hawk to prevent burning!) Pour the chocolate into a small, deep bowl. Let it cool to tepid (about 100 degrees F) while you shape the peanut butter centers.
Line a sheet pan with parchment paper. Scoop out 1 tablespoon’s worth of filling and use your hands to form it into a ball. Place ball on the prepared sheet pan and repeat the process until all the filling has been shaped. They can sit close to each other but make sure balls are not touching.
Using a fork or a large skewer, dip each ball into the chocolate Roll the ball around from side to side to cover almost the entire peanut butter center, leaving a small part uncovered. Don’t get too caught up in perfection- they can look a little “rustic.” Let the excess chocolate drip back into the bowl and return each chocolate- covered buckeye to the sheet pan. Sprinkle buckeyes with tiny pinches of sea salt (you’ll probably use (give or take) about a teaspoon total to top all the balls.) Refrigerate the entire sheet pan for 30 minutes to set the chocolate before serving.
Buckeyes will keep for at least 1 week, tightly covered, in the refrigerator.
November 20, 2011
Bourbon Cranberry Sauce
Ingredients:
2 12-ounce bags (about 6 cups) uncooked cranberries
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
scant 1/2 teaspoon cinnamon
1/3 cup bourbon
Directions:
Preheat oven to 350 degrees with a rack in the center of the oven and put a foil-lined cookie sheet on the bottom rack to catch any boil over that might occur.
Combine the first 3 ingredients in a 9X13 baking dish. Cover tightly with foil and bake until cranberries are tender and sugar has dissolved, stirring once, about one hour.
Remove from oven and stir in bourbon.
Refrigerate until well chilled.
January 17, 2012
← Older posts 2012… Back on track
Ingredients:
2 medium sized carrots peeled and roughly chopped or shreaded
2 tablespoons fresh ginger peeled and roughly chopped
2 tablespoons shallots peeled and roughly chopped
2 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/4 cup neutral oil (like grapeseed oil or canola oil)
Directions:
In a blender, add all ingredients except the 1/4 cup of neutral oil. Pulse ingredients until combined and you have a thick puree. With blender running on a low speed, slowly add the neutral oil until everything is combined. Salt and pepper to taste. Pour over salad or in a bowl for dipping.
Note: All of the ingredient amounts are flexible and to be used as a guideline. I sometimes add a little more or less ginger, rice vinegar, etc. Taste as you are making it and feel free to adjust it to your liking. I personally like it on the chunky side but you can also thin it down a bit with a tablespoon or so of water if you choose.
- All-Clad Deluxe Slow Cooker
- Breville Panini Press
- Citrus Juicer
- Kitchen Aid Artisan Stand Mixer
- KitchenAid Blender
- KitchenAid Ice Cream Maker Bowl Attachment
- Le Creuset Classic 10” Square Grill Pan
- Le Creuset Signature Round French Oven
- Microplane Zester
- Nespresso Espresso Machine
- Nespresso Milk Frother
- Silicone Whisk
- SodaStream
- Thermopen thermometer
- Wine Aerator
- Bon Appétit
- Cannelle et Vanille
- Chocolate and Zucchini
- David Lebowitz
- Dorie Greenspan
- Eat Well, Eat Cheap
- Gourmet
- Mark Bittman
- Poor Man’s Feast
- Saveur
- Smitten Kitchen
- The Foodinista
- Auntie Kate’s Cream Cheese Cherry Cookies
- Blueberry Lemon Goat Cheese Cheesecake
- Bourbon Apple Crisp
- Bourbon Cranberry Sauce
- Braised Brussels Sprouts
- Chocolate Ice Cream
- Chocolate Pots De Crème
- Cocoa Brownies with Browned Butter and Walnuts
- Cream Scones with Currants
- Grilled Caesar Salad
- Grilled Rib Eye Steak & Cauliflower-Bacon Gratin
- Holiday Gumbo!
- Leftover Day – Pilgrim’s Pie
- One Bowl Blondies
- Oven Roasted Turkey:
The “Judy Bird” Technique - Peanut Butter Buckeyes
- Perfect Mashed Potatoes
- Rainy Day Banana Bread
- Red Beans and Rice
- Red Velvet Birthday Cake For Sam!
- Red Velvet Skillet Cake
- Russell Cakes
- Salad with Carrot Ginger Miso Dressing
- Soft & Chewy Gingersnap Cookies
- Spaghetti All’Amatriciana
- The Best Pumpkin Pie!!!
- The Ultimate Chocolate Chip Cookie
- Turtle Soup
- White Chocolate Oatmeal Cookies with Sea Salt
- Wild Mushroom and Spinach Bread Stuffing
- Andina (Portland, OR)
- Animal (Los Angeles)
- Au Pied De Cochon (Montreal)
- Beast (Portland, OR)
- Café Pasqual’s (Santa Fe)
- Dicks (Seattle)
- E’s Oven (Anguilla)
- Gary Danko (San Francisco)
- Gott’s Roadside Tray Gourmet (St. Helena, CA)
- Gramercy Tavern (New York City)
- J.G. Melon (New York City)
- La Folie (San Francisco)
- Larchmont Village Wine and Cheese (Los Angeles)
- Le Club Chasse Et Peche’ (Montreal)
- L’Isola (St. Barth)
- Paula’s Pancake House (Solvang, CA)
- Providence (Los Angeles)
- Street (Los Angeles)
- The Hitching Post II (Buellton, CA)
- The Joel Palmer House (Willamette Valley, OR)
- The Lazy Ox Canteen (Los Angeles)
- Zazie (San Francisco)
- Zuni Café (San Francisco)
kitchen gadgets & tools:
Combining my love of food AND the arts at the San Francisco Museum of Modern Art.
“Geometric Apple Core” by Claes Oldennburg and Coosje van Bruggen
