The Domestic Dish

Grilled Summer Squash Sandwich

2010-08-06T17:26:00.000-07:00

When asked what is the best thing about summer, most people will respond with an answer of sun, beaches, cold drinks, long days, warm nights, and "VACATION!". While I enjoy all the the above, I would also have to add the abundance and variety of summer squash to the list. Of course you can find zucchini in the supermarket all year long, but it pales in comparison to the peak summer bounty available this time of year at the farmers' market, or from your neighbor's backyard (thank you Christine!). This summer I am looking beyond the basic zucchini and discovering the delights of the charming Patty Pan, bi-color Zephyr, homegrown Cocozelle (this plant is taking over our garden plot!), and a Butterstick I was surprised to find on my doorstep.

Patty Pan

Zephyr

Butterstick and Cocozelle

And what to do with all this squash? Grill it! Grilling really brings out the mildly sweet flavor, and creates a nice smoky contrast. My absolute favorite summertime sandwich includes grilled squash, roasted peppers, chopped artichoke hearts, basil, and hummus on grilled rustic whole wheat bread. Slice your squash of choice in lengthwise strips, toss with olive oil, dried oregano, salt and pepper, and grill until cooked through and slightly charred. I used to think a sandwich was incomplete without cheese until I tasted this vegan gift from heaven.

Grilled Summer Squash Sandwich
serves 1

Ingredients:

2 ounces sliced bread, grilled (you need a hearty bread that can stand up to grilling; no flimsy Wonder Bread!) I like to use Trader Joe's Organic Demi Miche
2 ounces grilled zucchini (see paragraph above)
1 ounce jarred roasted bell peppers, sliced (you could of course throw some fresh peppers on the grill with the squash)
1 ounce frozen artichoke hearts, defrosted and chopped
a few fresh basil leaves, roughly chopped
2 tablespoons hummus (I like Trader Joe's Organic)
1/2 tablespoon chopped capers
salt and pepper to taste

Directions

Mix the capers and hummus, and spread onto both bread slices
Layer the vegetables on one piece of bread, starting with a base of squash
Season with salt and pepper and top with remaining piece of bread
Enjoy immediately (the moisture of the vegetables makes this sandwich difficult to transport)

Avocado and Basil Tartine

2010-07-30T15:00:00.000-07:00

I hold my sister responsible for two of my habitual food indulgences: bowls of Haagen-Dazs ice cream and cheese toasts. When I was a young teenager I would spend my summers babysitting my niece and nephew and while they napped, I curled up on the couch to relish my moment of solitude with an afternoon snack of one of the above. My sister's kitchen was ALWAYS stocked with Monterey jack or cheddar cheese, sliced sourdough, and chocolate and vanilla Haagen-Dazs. There must be a Norwegian Johnsen gene that predisposes us to full-fat dairy cravings:)

I eventually went off to college and sadly left the kiddos behind, while taking my snack habits with me. As I became older and wiser (a work in progress!) I adopted the "everything in moderation" code of consumption, and realized I needed to be more conservative with my dairy intake. Now when I desire an accompaniment to a bowl of soup or salad, or a light afternoon snack, I make avocado toasts instead of cheese toasts.

Avocados are rich, creamy, and quite nutritious. I can get pretty defensive when I often hear the usual response, "but avocados are so fattening!". Let's look at a nutritional comparison:

1oz. Avocado 1oz. Cheddar cheese

                                        calories: 47                                  calories: 113
                                        total fat: 4 (1g saturated fat)        total fat: 9g (6g saturated fat)
                                        cholesterol: 0mg                           cholesterol: 29mg
                                        sodium: 2mg     sodium: 174mg
                                        carbohydrates: 2g     carbohydrates: 0g
                                        fiber: 2g      fiber: 0g
                                        protein: 1g                                    protein: 7g

Yes, avocados contain fat, but the majority is in the form of monounsaturated fat, a "healthier" fat generally believed to lower LDL cholesterol. I could get into a lengthy discussion of the supposed health benefits of monounsaturated fat, but then I'd get bored. I would rather just state that avocados are an unadulterated whole food, naturally containing macronutrients, vitamins and minerals, with a pretty green flesh that tastes really good. Enough said.

Avocado and Basil Tartine

serves 1

Adapted from Celine's Cuisine Farmers' Market cooking class

Ingredients:

2 ounces bread (best with small rounds of baguette, but I often make it with a slice of rustic whole wheat)

1 1/2 ounces avocado (about 1/4 of a medium avocado), sliced

1 teaspoon olive oil*

4 almonds

A few leaves of fresh basil

Sea salt* and black pepper

Directions:

Brush the bread with the olive oil and toast in a 400° oven until both sides are golden brown and crispy. If using raw almonds, throw them on the pan with the toasts, but watch to make sure they don't burn.
Stack the basil leaves and roll them into a cigar and slice into thin strips (chiffonade).
Roughly chop the toasted almonds.
Using a fork, mash the avocado evenly onto the toast.
Season with salt and pepper.
Top with the almonds and basil.

*Notes:

Using a bit of oil really helps create a crisp exterior on the toast (not a dry crumbly one). One teaspoon of olive oil is not going to do you in! We Americans really need to get over the fat phobia! That said, we don't need to be slathering it on either. I always see Giada on the Food Network drizzling the oil over her toasts in a slow steady stream, but I feel like that method wastes more oil and prevents an even surface distribution. I find that the best method is to measure out the oil in a small bowl and then apply with a pastry brush. I especially like my silicone pastry brush since it's easy to clean and doesn't shed it's bristles onto the food.

I love the texture of sea salt for a dish like this, but not in huge chunks. Try Trader Joe's small containers of sea salt with a grinder sold in the spice aisle.

Huevos Rancheros

2010-07-14T11:55:00.000-07:00

It's amazing to me that for the first 22 years of my life my go-to Mexican restaurant menu option was a plain quesadilla with a side of rice and beans. Occasionally a chicken taco, but only when I was feeling very adventurous. The main reason for my stubborn avoidance of the rest the menu was a deeply rooted fear of sauces. I unknowingly assumed that anything bright red would taste extremely hot, and anything green would be very bitter. These crazy ideas must have been derived from my wild childhood imagination, and super-sensitive taste buds. My parents allowed me my prejudices since they learned early on that trying to change my mind was a futile battle, and hey, quesadillas were cheap.

Luckily for me (not my wallet) my taste buds eventually became bored of the same ol' thing and I began to branch out. On a recent trip to San Francisco we were looking for a Saturday brunch and happened to snag the last table at Tacolicious in the Marina. The place was packed with patrons excited for the World Cup match between the US and England. I was more excited to try the food:) I was the only jerk there with my back to the television, but in my defense I was completely engrossed in my first Huevos Rancheros experience. For a girl with an egg obsession who used to be completely devoted to tortillas and cheese, it was a perfect combination. While the place cheered for the US, I sat there discreetly cheering for my meal; a definite winner in my book.

Huevos Rancheros is great to make at home because it's quick and easy (more assembling than cooking). I made my own Salsa Fresca (even though a tomato-chili sauce is more traditional) and cooked black beans in advance which I kept stored in the fridge to use throughout the week. You could of course save some time by utilizing your favorite store-bought salsa and canned beans. The recipe below is based on proportions I serve myself; for Matt I add another egg and extra toppings.

Huevos Rancheros

serves 1

Ingredients:

2 6-inch corn tortillas (Trader Joe's brand with the yellow and green label)

1 large egg

2 teaspoons canola oil, divided

3/4 ounce shredded Mexican blend cheese

3 ounces cooked black beans (drain and rinse if you use canned to reduce the sodium)

1 tablespoon sour cream

1 ounce sliced avocado
Salsa Fresca (recipe below)

Directions:

Heat a non-stick skillet over medium-high heat and add a teaspoon of oil. When the oil shimmers add the corn tortillas and rub them in the oil to coat. Flip and do the same to the other side.
Cook each side until it starts to brown and become crisp. Divide the cheese between the two tortillas and allow the cheese to melt.
Remove the tortillas to a plate (or place on a sheet pan to keep warm in a 250° oven if cooking for a group).
Remove the pan from the heat to cool slightly.
Return the pan to the stove and heat on low, adding the remaining teaspoon of oil.
Crack the egg into the pan and allow the whites to set up.
Carefully loosen the egg from the pan with a spatula, give the pan a few warm-up shakes back and forth to make sure the egg is freely sliding, then lift the pan and flip the egg with an abrupt back and forth motion. If this makes you nervous just use a spatula, although I think flipping is easier (and more fun!).
Allow the other side to cook to your desired doneness, then place the egg on top of the tortillas and season with a pinch of salt.
Heat the black beans and add to the plate.
Top with the avocado, sour cream, salsa, and additional hot sauce if desired.

Nutritional Information*:
total calories: 542
calories from fat: 258
total fat: 29g
saturated fat: 9g
cholesterol: 236mg
sodium: 482mg
total carbohydrates: 49g
dietary fiber: 11g
sugar: 1g
protein: 21g
~high in folate and calcium~
*calculated from nutritiondata.com (based on home cooked beans; not including salsa)

Salsa Fresca

from The New York Times

Ingredients:

2 large ripe tomatoes, chopped

1/2 large onion, minced

1 garlic clove, minced

1 jalapeno pepper with seeds and ribs removed, minced
1/4 cup cilantro leaves, chopped
1 tablespoon fresh lime juice
salt and pepper

Directions:

Simply combine all ingredients and season with salt and pepper to taste.

Mizuna Greens

2010-07-10T16:23:00.000-07:00

Last week I mentioned how I like to throw some chopped Mizuna greens into leftover lentil soup to perk up the flavors and add a dash of bright color. I had bought them on a whim from the farmers' market, and really didn't know what else to do with them.

This week I was rushing to get dinner together and had a soufflé in the oven that was minutes away from being done (when a soufflé is done you better be ready to eat, now! so as not to lose the wow factor) and the idea of dragging out the salad spinner to prep a head of red leaf lettuce seemed too daunting. Then I remembered I had a bag of prepped Mizuna greens sitting in the back of my fridge, neglected since I had ran out of soup. I dumped them in a bowl, threw in some dried cranberries for sweetness since I unknowingly assumed the greens (also known as Japanese Mustard greens) would be quite bitter, and tossed them with some Trader Joe's fat free Balsamic Vinaigrette. Yes, I will sheepishly admit that I have a bottle of store-bought salad dressing, but I'm blaming it on Matt who got us hooked on the oxymoronic (fat free vinaigrette? what?) stuff during the height of his P90X high-protein-low-fat diet. Plus it saves me when it gets a little too hectic in the kitchen:)

I can't decide what the highlight of the meal was that night: the billowy soufflé or the surprising delicious salad. Even after almost a week in the fridge the greens retained their crispness and vibrant shade of green. The flavor was the best part—mildly peppery and slightly earthy; similar to arugula but much less intense. We scraped the salad bowl clean and made sure to put Mizuna greens on the shopping list!

Thomas Keller's Simple Roast Chicken

2010-07-09T17:00:00.000-07:00

photo by Deborah Jones

Five Reasons You Must Try Thomas Keller's Simple Roast Chicken:

The name says it all—it's simple.
A short ingredient list. You already have salt and pepper in the pantry, so all you need to buy is the bird (and maybe some kitchen twine). Please purchase the best bird you can find. Now is the time to shell out a few extra dollars for a fresh organic chicken (locally raised if possible). For this meal it's worth it.
It's a learning experience. If you have never handled a whole bird now is the time—it's good practice before you host your first Thanksgiving! I was at first a little intimidated about trussing, but it's actually quite fun, like wrapping up a present (and necessary—you must truss the bird for even cooking).
Handling a whole bird raises your awareness of the food you are consuming. Sure you could buy frozen bulk packs of boneless skinless chicken breast, but when you see the bird in it's entirety you become more conscious of what exactly you are eating. You notice the texture and color of it's skin, the plumpness of it's muscles, the bone structure holding it all together, and you realize you aren't just eating "an excellent source of lean protein", you are eating an animal who until recently, lived and breathed the same air that you do. Being more mindful and appreciative of that fact can make you a more respectful eater who is less likely to gorge on a random piece of chicken, and more likely to savor a more appropriate portion of a fine meal. Whoa, how did this list turn into a philosophical discussion?! I apologize for my digression; now back to the lighthearted list...
This simple recipe yields the most amazing chicken I have ever tasted. It is absolutely delicious!

Recipe at Epicurious.com

Notes:

Remove the bird from the fridge about an hour before cooking, rinse and dry with paper towels, and allow to come up to room temperature.
My 3 1/2 pound bird cooked in about an hour. The easiest way to be sure it's done is to use a meat thermometer. Make sure to leave the thermometer in place until the juices redistribute.
Save yourself some fat calories and skip the slather of butter at the end—you just don't need it.

French-Inspired Omelet with Salmon and Fine Herbs

2010-07-09T00:22:00.000-07:00

If I were stranded on a desert island and had to chose one food item to take with me, it would be eggs. Think of the options I would have! Scrambled eggs, fried eggs, frittata, soufflé, quiche, mousse, cookies...OK I'm getting a little carried away assuming I would have all the other necessary ingredients to execute such dishes, but you get the picture: with eggs the options are endless.

Although I can get quite enthusiastic about eggs, omelets were a dish I would rarely choose. I guess I always associated them with hotel breakfast buffets where I would rather save precious plate space for french toast, pastries, and any other item doused in sugar. I did not appreciate a large leaky omelet spilling it's contents out onto my freshly baked blueberry muffin.

Fortunately my omelet aversion recently ceased when I watched Alex Guarnaschelli of Alex's Day Off demonstrate a cooking method I had yet to experience. Research ensued and I discovered that her method was based on the French-style omelette preparation: quickly cooking eggs with a high ratio of butter and rolling them out while just set, often a little runny. Although less interested in the liberal use of fat and more interested in the pretty folded packet presentation, I recreated the meal later that week and was instantly inspired by the first bite. These were omelets (omelettes) kicked up a notch in the style department and absolutely worthy of the dinner time slot. I served them alongside sauteed spinach and mushrooms, sourdough toast with homemade butter, and a glass (maybe two) of a crisp Sauvignon blanc. We were in heaven.

On my second attempt I threw in some leftover grilled salmon, reduced the amount of butter, and played around with the proportions: 1 whole egg plus 2 whites for me and 2 whole eggs plus 1 white for Matt. That's the great thing about omelets—once you get comfortable with the technique, the flavor and filling possibilities are up to your imagination. Or whatever you have left in the fridge.

Salmon and Fine Herb Omelet
Inspired by Alex Guarnaschelli
serves 1

Ingredients:

1 whole egg plus 2 egg whites

1 teaspoon butter (you may need more if you have a pan that sticks)

1 ounce grilled or roasted salmon

fresh herbs of your choice (I used parsley, chives, and basil)
*the classic combo is parsley, chives, tarragon, and chervil

dash of Tabasco sauce

dash of Worcestershire sauce

pinch of salt and black pepper

1 teaspoon of water

Directions:

Mince herbs and set aside (you will need about 1-2 teaspoons total per omelet)
Flake salmon into bite-size pieces and set aside
In a small bowl mix the eggs with the water, Tabasco, Worcestershire, salt, and pepper using a fork
Heat a nonstick pan over medium heat and coat with the butter
Pour in the egg mixture and swirl the pan to create an even layer (if using a small pan you will need to lift the egg edges to allow more egg to make contact with the pan and cook evenly)
Once the egg begins to set, sprinkle in the herbs and add the salmon in the center
When the eggs are looking close to your preferred degree of doneness, tilt the pan by lifting the handle up to slide the eggs down to the bottom edge
Fold one side towards the center, then fold the other side over
Invert the omelet onto a plate (seam side down)
Garnish with extra herbs

Nutritional Information*:

total calories: 184

calories from fat: 91

total fat: 10g

saturated fat: 4g

cholesterol: 237mg

sodium: 349mg

total carbohydrates: 2g

dietary fiber: 1g

sugar: 1g

protein: 21g

~high in Vitamin A, K, riboflavin, B12, and selenium~

*calculated from nutritiondata.com

Rustic French Lentil Soup

2010-07-03T19:21:00.000-07:00

I've become obsessed with lentil soup. There must be something wrong with me; it's July in southern California and every afternoon while the heat rises closer and closer to 90°, I am sweating it out in the kitchen, hovering over the stove and heating up a bowl of lentil soup.

I think my obsession is due to the fact that lentil soup is just so EASY. Having dedicated my summer to cooking, I spend the majority of my mornings researching recipes, reading through cookbooks, planning menus, and shopping for groceries. By the time lunch rolls around my brain has been bombarded with too many food options and begins to shut down. At this point I know I need to figure out something fast before my hunger-induced frustration causes me to hit the wall (Matt and Mom know exactly what I am talking about), and then I remember my trustworthy container of lentil soup waiting patiently in the fridge. Suddenly all my anxiety about what to eat seems to fade away...

Lentil soup is hearty peasant food at it's core; a simple but substantial meal meant to get you through the day. For lunch I usually throw some bitter greens into the pot to wilt while the soup heats up. For dinner I love to pair it with green salad and a chunk of baguette toasted under the broiler with bubbling Gruyere cheese. In my opinion it really doesn't get any easier or more comforting than that.

Not surprisingly my lentil soup obsession has led me to try a vast array of recipes with different combinations of vegetables, meats, herbs, and spices that have all been very nice. Then I happened upon a recipe by Kerry Saretsky on Serious Eats and was shocked by it's simplicity. This recipe uses minimal ingredients/flavor components which allows the true essence of the lentils to shine through. I love it when something so simple turns out to be so, so good!

Rustic French Lentil Soup

Adapted from Serious Eats
6 servings

Ingredients:

1 1/2 cups (300 grams) French lentils (lentils du Puy)*see note

1 tablespoon butter

2 slices (2 ounces) of thick cut bacon cut into lardons (small strips)*see photo

1 large carrot, finely diced (5 ounces)

1 celery stalk, finely diced (2 ounces)

1 large shallot, finely diced (3.5 ounces)

2 large cloves of garlic, peeled whole and lightly smashed

5 stems of fresh thyme (could sub 1 teaspoon of dried thyme)

8 cups liquid *I last used 2 cups of low-sodium chicken broth (all I had left!) with 6 cups of filtered water. Before that I used 4 cups of low-sodium vegetable broth with 4 cups of filtered water. If you use more broth make sure it is low-sodium and add salt to taste at the end.

1 teaspoon of red wine vinegar

Directions:

Sort through lentils to check for stones/debris and rinse.

Melt butter in a large pot and add the bacon. Cook over medium heat until bacon starts to brown and crisp.
Add the carrot, celery, shallot, and garlic and cook, stirring occasionally, until vegetables become soft and tender, about 10 minutes.
Add the rinsed lentils, thyme, and liquid, and raise the heat to bring to a boil.
Once boiling cover the pot and lower the heat to a simmer for approximately 45-55 minutes, or until the lentils reach the desired tenderness.
Stir in the red wine vinegar and season with salt and pepper to taste (I added 1 teaspoon salt, but use less if you are using more broth).
Remove from heat and remove the thyme stems and large garlic pieces.
Put 2 cups of the soup into a blender or food processor and blend until smooth.
Add puree back to the pot and stir to blend.

Note:
*French lentils (lentils du Puy) are different then the "normal" green lentils you see bagged in the beans/grains aisle. French lentils are smaller, darker, more round, have a more robust flavor, and will better retain their shape through cooking than green lentils. I have tried recipes with both and found that I prefer French lentils since they are less likely to continue to thicken the leftover soup throughout the week.

Nutritional Information*:

(based on 6 servings)

total calories: 274

calories from fat: 64

total fat: 7g

saturated fat: 3g

cholesterol: 11mg

sodium: 469mg

total carbohydrates: 37g

dietary fiber: 16g

sugar: 2g

protein: 16g

~high in fiber, vitamin A, folate, and iron~

*calculated from nutritiondata.com

du Puy vs. green lentils

Mirepoix

Lardons

Mizuna greens added throughout the week

My lunchtime savior

Summer Fruit and Yogurt

2010-06-30T10:39:00.000-07:00

I could gush for days about my love of Dutch Baby's, Grand Marnier-spiked French Toast, and Eggs and Chorizo for breakfast, but the truth of the matter is I would pack on the pounds pretty quickly if I indulged in such decadence every morning. I know for a fact since it happened during our last vacation in San Francisco when Matt and and I became obsessed with the Grove Cafe's A-M-A-Z-I-N-G French Toast. Although it tasted divine, French Toast three days in a row is just not wise.

So what is wise for breakfast? Fruit!

Summer in California means the most amazing fruit of the year. Blueberries, strawberries, blackberries, white peaches, yellow peaches, nectarines, plums, Rainier cherries; I could go on and on. To me there is nothing better than the aroma of perfectly ripe fruit permeating through the kitchen! Whenever I walk by I can smell the peaches on the counter calling my name, begging to be consumed. And consume I do. Usually for breakfast, or a late afternoon pick-me-up. Sometimes sliced over cereal, occasionally in a smoothie, and often plain; just me and a bowl full of cherries. But this morning the sun was out early and the day was heating up fast, so I figured a nice, cool bowl of fruit and yogurt would be a perfect beginning to a beautiful summer day.

Summer Fruit and Yogurt
serves 1

1/2 cup plain whole milk yogurt (I like Trader Joe's organic European style)

3 ounces sliced nectarine

2 ounces sliced strawberries

1 ounce blueberries

1 ounce raspberries

1 tablespoon pure maple syrup

Nutrition Facts*:
total calories: 223
calories from fat: 36
total fat: 4g
saturated fat: 2g
trans fat: 0g
cholesterol: 18mg
sodium: 65mg
total carbohydrates: 41g
dietary fiber: 5g
sugar: 29g
protein: 8g
*calculated from www.nutritiondata.com

The total calories are pretty low if you are looking for a substantial breakfast to keep you satisfied until lunch, so I would suggest adding a slice of whole wheat toast and your favorite nut butter to the party:)

Beets en Papillote

2010-06-29T12:39:00.000-07:00

Beets are a very unique root vegetable, with a raw-state appearance that can be quite misleading. For years I wouldn't go near the those dirty dark chunks sitting in the produce isle, assuming there was no way that something so austere looking could be appetizing. Beets. Even the name is off-putting.

Enter Ina Garten, the woman who has changed my mind about a lot of things. And Mom.

Mom and I had recently returned home from our first mother/daughter trip to Paris (I say first because I hope there are more trips to come!) and we were completely high on Parisian life. After nonstop story telling and constant reminiscing, we figured we should give our family a break from the chatter and give them something they could truly appreciate—a French inspired Sunday dinner. Using my favorite cookbook, Ina's Barefoot in Paris, we created a lovely menu featuring Kir Royales, Chicken with Forty Cloves of Garlic, Moroccan Couscous, and green salad with French vinaigrette.

While flipping through the cookbook my mom spotted a recipe for Roasted Beets and suggested we add them to the menu. I immediately scoffed at the idea since I was under the strong assumption that I hated beets, even though I couldn't recall if I had ever tried them before. Mom casually reminded me that I would not be the only one at the dinner table that night; it wasn't just about me (It's not?); she was making the beets.

I don't know if it was the beautiful platters of colorful food being passed around the table, or the slight Kir Royale buzz I had going, but I felt inspired to try the beets that night. I was amazed that a ugly dull knob of a vegetable could be transformed into something so wonderful. The texture was firm but delicate. The mild, slightly sweet taste contrasted perfectly with the fresh orange juice and earthy thyme they were dressed with. But the characteristic that really won me over was the color, THE COLOR!; the most vibrant shade of fuchsia I had ever seen on my plate.

Nutrition and Cooking Notes:

I'm always excited to prepare beets now, and consider them one of nature's jewels. One of the most important things I have learned from studying nutrition is how necessary it is to eat a wide variety of fruits and vegetables, and to try to eat all the colors of the rainbow. I agree that it sounds a bit corny, but those colors present in nature—not artificial food dyes—represent the antioxidant and phytochemical power of plants. Beets in particular owe their beautiful red/purple hue to betalain flavonoid pigments.

Ina's recipe instructs to peel the beets before cooking, but the problem is that betalains are water-soluble and will bleed out. I tried a cooking method suggested by Williams-Sonoma of roasting unpeeled beets in a covered pan with an inch of water, but with this method there was even more pigment loss.

The best method I have found to preserve the pigments and nutritional integrity is to roast whole unpeeled beets with a little olive oil and water in a foil packet (en papillote). Then you can easily peel them by hand after they have cooled; just trim each end and rub the beets with a paper towel, or use a paring knife to peel away the skin.

Beets en Papillote
by Lauren Wall
*Inspired by Ina Garten

Ingredients:

1 bunch of purple beets
Olive oil
Salt & Pepper
1 orange
Raspberry vinegar (you could sub red wine vinegar or sherry vinegar)

Directions:

Preheat oven to 400°
Cut off greens about 1/2 inch from the beets
Rinse and lightly scrub under running water
Place beets on a large sheet of aluminum foil
Rub the beets with olive oil (approx. 1 tablespoon) and drizzle with 1 tablespoon of water to aid in steaming
Bring the long ends of foil together and fold over
Wrap the sides together to make an enclosed packet to trap heat and steam during cooking
Place packet on a sheet pan and roast until beets are tender when pierced with a knife

*My beets were quite large so I checked them at 60 min by carefully unwrapping one side of the packet. I returned the beets to the oven to cook for another 30 min.

Unwrap beets and allow to cool
When cool enough to handle trim both ends and peel off the skins
Cut into chunks
Zest and juice one orange (I used a blood orange) and whisk in 1 tablespoon of extra virgin olive oil, 1/2 tablespoon of vinegar, and a pinch of salt and black pepper
Toss beet chunks with the dressing
Store covered in the fridge

* I saved my beet greens to add to lentil soup throughout the week.

Farmers' Market

2010-06-26T16:57:00.000-07:00

I remember when Saturday mornings used to mean sleeping in until 10:30 in an effort to work off the hangover acquired from too much fun on Friday night. I'd shuffle into the kitchen to make some coffee to add to my French Vanilla Coffee-Mate creamer, and pour a large bowl of Lucky Charms cereal. Once the sugar hit my bloodstream I would drag myself off the couch and over to the pool where I would be stationed for the next few hours, contemplating the degree of tan I was acquiring. Oh, life in the early 20s...

So much has changed about my Saturday morning routine. Now my eyes pop open at 6:58, I snuggle up to my husband (if he isn't out golfing already), and then jump out of bed to get ready to start my day. No coffee and crap creamer; I'm a green tea girl now. I feed the animals and then focus on feeding myself. I'll mince some parsley, chives, and tarragon to add to my french style omelet. Then I'll chop up some cantaloupe and strawberries and toss some blueberries into the mix. Now my plate has all the beautiful colors of the rainbow (no artificially colored marshmallows required).

The highlight of my Saturday morning is a trip to the local Farmers' Market. I like to get there early before the crowds hit and the sun starts blazing. I make sure to do one full sweep of the place to scope out the best produce and to say hi to my favorite vendors. Tom and I can get into lengthy conversations about soil amendments and proper tomato plant watering.

And then I'm off...

2lbs of succulent Rainier cherries
5lb bag of aromatic blood oranges
1lb tender blueberries
1 pint of plump raspberries
2 white peaches
2 nectarines
1 flat of juicy red strawberries
5 limes
1 container of figs
1 head of red leaf lettuce
beets with greens attached
2 zucchini
2 red bell peppers
1 bunch of carrots
1 bunch of shallots
1 red onion
2 yellow onions
1 head of garlic
1 bunch of thin asparagus
a bunch of peppery greens related to Dandelion greens
3 1/2lb chicken
Lamb chops
1 dozen eggs
1 French thyme plant
1 bag of the best Cashew brittle ever!
2 lentil samosas to get my energy up for the daunting walk back to the car

I'll then spend the next few hours rearranging the fridge, prepping the produce for storage, and contemplating all the wonderful meals I will prepare utilizing this gorgeous summer's bounty. With recipes to research and meals to make, the tan will just have to wait:)

Homemade butter

2010-06-23T14:29:00.001-07:00

Who here likes butter? Have butter in your fridge or pantry? Buy butter on a regular basis? Use butter almost daily? I'm going to assume there is a resounding "aye" to all above questions. As much as butter is a staple in my kitchen it's surprising I never once thought to make it myself. I guess I just figured I needed a butter churn or a dairy cow grazing in the backyard.

My ideas about butter changed after I caught a brunch episode on Alex's Day Off. Alex started by making homemade butter in a stand mixer, and then used the buttermilk byproduct to make coffee cake. Genius! How brilliant! Imagine how impressed your loved one, family members, friends, roommate, houseguest, or random checker at Trader Joe's will be when you nonchalantly inform them that, "oh, I just whipped up some fresh butter today, and threw together a coffee cake with the leftover buttermilk".

Honestly, when I saw that butter and buttermilk sitting in my mixing bowl, I felt ACCOMPLISHED. I had a smile all day long, because I could make butter. Such a basic, almost primitive food. Never mind that my distant ancestors had to rely on rustic equipment and a lot of elbow grease, and here I was with my handy kitchen appliance doing all the work for me:)

Recipe Notes:
For the recipe, follow the link above.
I cut the recipe in half and used organic ingredients.
I suggest covering your mixer with a sheet of plastic wrap to prevent splashes when the butter and buttermilk begin to separate.
It took me about 10-15 minutes of mixing to work up to the butter stage.
The half recipe yielded exactly 1 cup of buttermilk (the amount necessary to make the full coffee cake recipe).
Use that fresh buttermilk and make the coffee cake! It is perfection!

I'm back

2010-06-23T13:50:00.000-07:00

Wow, how terrible of me to let a year go by without a single post! So many exciting events have happened: a return to school to study nutrition, weddings, a new nephew, trips up north, holidays, learning to garden, cooking classes, pregnancies (not me!), and lots and lots of time spent in the kitchen.

After a very hectic spring semester I am taking the summer off to catch my breath and RELAX. I have a stack of cooking magazines waiting for me on the coffee table and a DVR filled with cooking shows to watch. Since this will most likely be the last summer we spend in our first home I am going to enjoy my beautiful kitchen while I can. It's a lovely room filled with morning light, large working counter space, a walk-in pantry, white cabinets galore, a french-door refrigerator, and double ovens. Oh how I will miss you my dear kitchen!

A smart snack

2009-04-22T15:25:00.000-07:00

I spent late yesterday afternoon indulging in one of my favorite pastimes: cruising the aisles of Target. Of course I entered the store with only three items on my shopping list but walked out with twelve! One unexpected find was from the snack aisle:I love easy snacks but try to avoid processed items with chemically-laden ingredient lists a mile long. After scanning the Nutrition Facts I decided this one was worth a try. Yes you could say it's a little high in sugar (10 grams) but i figured those 5 grams of fiber would make up for it:) They taste great (like caramel corn) and are a perfect option when you feel like a sweet treat. Weight Watchers followers will be happy to note that they are only 1 point per bag! You can find more information at fritolay.com and also at realsimple.com.

Spring in a bowl

2009-04-20T15:02:00.000-07:00

(photo from Food Network website)

Spring is upon us (although down here in southern California it feels like summer already!) and in the face of this warming weather it's a good time to shelve those heavy stew recipes and lighten up our soups.
While recently tuned in to an episode of 'The Barefoot Contessa' I watched Ina make a pot of her Fresh Pea Soup that looked really stunning. I was quite surprised by it since my only pea soup experience has been canned split pea soup from Trader Joe's and as much as I love TJ's, murky green mush just doesn't really do it for me. Ina's soup looked so irresistible (and I was amazed by her butter constraint!) I just had to try it. This soup is a beauty! It has tons of flavor, it's bright, fresh--it's like spring in a bowl:) With a minor adjustment it is even quite light; just in time for bathing suit season. Try it out and let me know if you loved it as much as I did...

Find the recipe through the above link and substitute plain non-fat Greek yogurt (such as Fage Total 0%) for the creme fraiche.

Nutritional Information
per serving based on 6 servings:
Calories: 164
Fat(Sat. fat): 4g(2.5g)
Protein: 9.4g
Carbohydrates: 22.5g
Fiber: 5.8g
(gathered from www.calorieking.com)

Weight Watchers POINTS value: 3

First cook the onions and leeks

Add the stock (use low-sodium) and peas

Puree then stir in the yogurt

Dutch Baby (German Pancake)

2009-04-09T14:46:00.000-07:00

Some of my earliest memories of my Grandma Lee are of me sitting in her kitchen watching her prepare my meals. Being the picky eater that I was she had me on a heavy rotation of Honeycomb cereal, cottage cheese shaped like a bunny, and Dutch Baby pancakes straight from the oven with lots of powdered sugar:) It has been years since I have had the pleasure of diving into one of those huge puffy pancakes and when I recently saw Martha Stewart making them on the Today Show it reminded me how much I missed them. I looked up a few different recipes online and even found my Grandma's old recipe written by my mom, but after four attempts, Martha's reigned supreme.

Dutch Baby Pancake by Martha Stewart

Helpful tips:

Just pulse ingredients in the blender a few times to combine. The batter gets overworked if you blend for a minute like the recipe suggests (Martha mentioned this on the show and I tried it both ways).

Make sure your oven is really at 425° and that your pan is sizzling hot.

Swirl the melted butter around the sides of the pan to help the pancake rise.

Butter First

Of course Matt was in charge of the powdered sugar:)

So good with strawberries!

Mexican Chicken Soup

2009-03-16T09:45:00.000-07:00

Matt and I love going out for Mexican food, but we don't love feeling like we need to be rolled out of the restaurant because we are completely stuffed on tequila, margaritas, chips and salsa, refried beans covered with cheese, crispy taco shells stuffed with meat, cheese, and more beans, and if Matt has had his way, deep fried ice cream to top it all off. Honestly, this meal has gone down on more than one occasion and we always end up asking ourselves the same question when we are finished: "Why did we eat all that food?!!!".
As you all probably already know (but we are slowly figuring out), it doesn't have to be that way. It is absolutely possible to indulge in Mexican food that has tons of flavor, balanced ingredients, and will leave you feeling very satisfied, but not stuffed like a piñata! And the best part: you get to make it at home:)

Ina Garten's Mexican Chicken Soup

Mexican Scramble

2009-03-13T17:32:00.000-07:00

Matt and I were fortunate enough to find ourselves at The Cottage restaurant in La Jolla for brunch earlier this month and my meal was so good, I woke up the next morning wanting more! Since we live an hour away and frequent visits are not practical, I decided to switch from my usual Trader Joe's bran muffin to a meal inspired by the Monterey Scramble. I call it the Mexican Scramble:) I save myself some time in the morning by making a large batch of the sauteed vegetables in advance and store them in the fridge to use throughout the week.

I know this can barely be called cooking but I wanted to put it out there for anyone who wants to mix up there morning routine with something easy and healthy. We have been eating this for breakfast for a few weeks now and still are not sick of it--it's that good:)

Mexican Scramble

Vegetable Mix:
12 oz. diced potatoes (I use baby dutch yellow potatoes but small red potatoes would work too)
9 oz. red, orange, or yellow bell pepper (2 medium)
4 oz. diced yellow onion (1 small)
(1) 4 oz. can diced mild green chilies, drained
(1) 15 oz. can black beans, rinsed and drained
1.5 tbsp olive oil
Salt and freshly ground pepper

Directions:
In a large pan heat the olive oil over medium heat. Add the potatoes and saute until the potatoes start to brown, stirring occasionally, about 10 min.
Add the onion, bell pepper and 1/2 tsp. salt and cook until vegetables are very tender, about 12 min.
Add the beans and green chilies and stir to combine. Add 1/4 tsp. salt and freshly ground pepper to finish.
Remove from heat, allow to cool to room temp. then store in the fridge in an airtight container for up to 4 days.

Yield: approx. 26 oz. total (about 6 servings)
serving size: 2/3 cup (about 4 oz.)

Nutrition Info (4 oz. serving):
Calories: 120
Fat: 3.44 g
Protein: 3.32 g
Carbs: 18.72 g
Fiber: 4.24 g

Mexican Scramble:
Eggs
Turkey bacon
Light shredded cheese (I normally can't stand reduced fat cheese but it works in this dish)
Avocado
Your favorite salsa
Corn tortillas
Dish up your desired serving size of the above vegetable mix and microwave for a few seconds to take the chill off. Scramble your eggs and add the vegetables before the eggs are set. Add some cheese and combine until eggs are cooked. Remove from the heat and crumble in some cooked turkey bacon and top with diced avocado and salsa. Serve with heated corn tortillas.

If you like to watch your calories like I do, here are my portions:
1 jumbo egg plus 2 egg whites
4 oz. vegetable mix
1 slice turkey bacon cooked until crisp in the microwave on a plate lined with paper towels
1/2 oz. light shredded cheese
1/2 oz. diced avocado
2 tbsp. salsa
Total calories: 355

Falafel Sandwich

2009-03-04T14:03:00.000-08:00

On our honeymoon Matt and I became addicted to L'As du Falafel in Paris. We would walk all the way over to the Marais and stand in line outside in the rain for their amazing falafel sandwiches. I have been craving them ever since, so this week I did some research and modified a recipe found on Epicurious. It's not the original, but it turned out to be a great alternative that is very healthy and very filling!

image from seriouseats.com

Falafel Sandwich
serves 4

Falafel ingredients:
1 cup dried chickpeas (garbanzo beans)
1 cup chopped yellow onion
1/4 cup fresh Italian parsley
1/4 cup fresh cilantro
1 teaspoon salt
1 tablespoon chopped garlic
1 teaspoon ground cumin
1 teaspoon baking powder
whole wheat flour (approx. 4-5 tablespoons)

Tahini Yogurt Sauce ingredients:
1/2 cup plain Greek yogurt (I like Fage 2%)
1/4 cup Tahini sauce (I used Trader Joe's brand)
1 small clove garlic, minced
1/4 teaspoon ground cumin
juice of 1/2 a lemon, approx. 1/2 tablespoon
pinch of salt
water to thin

Sandwich ingredients:
Your favorite veggies (I used roasted red bell pepper and onion and grilled zucchini)
Mixed greens
Whole wheat pita pockets

Directions

Put the dried chickpeas in a bowl and cover by two inches with cold water. Soak at least over night (I soaked mine for 24 hours).
Drain the chickpeas and transfer to a food processor fitted with a steel blade. Add the onion, parsley, cilantro, garlic, cumin, and salt. Pulse until ingredients and well chopped.

Add the baking powder and 4 tablespoons of flour and pulse to combine. Test mixture to see if it holds together (you may need to add another tablespoon of flour).

Transfer mixture to an airtight container and refrigerate for several hours.
Preheat oven to 400°
Coat a baking sheet with olive oil.
Form the mixture into 12 golf ball size rounds, then press them down to form a patty.
Place the patties on the baking sheet and bake them for 10 minutes, flip them, and bake for another 10-15 minutes until nicely browned with a crispy exterior.

While the falafel patties are baking, mix together the Tahini Yogurt sauce ingredients and thin with water to the consistency of a creamy dressing. Place greens and veggies in a large bowl and toss with sauce (reserve a few spoonfuls of sauce).

Stuff pita pockets with the dressed veggies and 3 falafel patties per sandwich. Drizzle the extra sauce on top and enjoy:)

Total calories for the falafel mixture: 940
Olive oil coating (used 1/2 tablespoon): 60
1000/4=250 calories for 3 patties
Sauce mixture: 260/4=65 calories a serving

Whole wheat pitas from Fresh & Easy: 130 calories
Greens and roasted veggies: approx. 100 calories
Calories per sandwich: approx. 545

Easy lunch

2009-02-24T14:26:00.000-08:00

I have been shopping at Trader Joe's market since college and have become completely devoted to two items in particular: frozen Fettuccine with Mushrooms, and the Three Cheese pasta sauce. I use these items to make a healthy, satisfying lunch with absolutely no prep time or cooking. What you need:

Trader Joe's frozen Fettuccine with mushrooms
Trader Joe's Three Cheese pasta sauce
Grated Parmesan cheese
Broccoli florets

Throw 2 cups of broccoli florets in a pan with 3 tablespoons of water, cover, and cook over medium heat until broccoli turns bright green. Dump in the frozen fettuccine with mushrooms, cover and continue to cook over medium heat until completely thawed. Add 1/2 cup of pasta sauce, stir and cook until heated through. Add freshly ground pepper and 3-4 tablespoons of Parmesan. Makes 2 meals.
Nutrition info: (based on using 3 1/2 tbsp. cheese)
350 calories
14 grams fat
40.5 grams carbohydrates
6 grams fiber
19 grams protein
Of course you can't call it cooking, and you wouldn't serve it to company, but I have been making it for myself over and over again, I figured it deserved to be mentioned.

To up the protein and make it an even more balanced meal, add some leftover chicken or shrimp.

My love for Le Creuset

2009-02-19T10:25:00.000-08:00

In a previous post I mentioned using a dutch/french oven, without realizing that there may be a few readers out there (out of my 6 readers) who have no idea what I'm referring to. Let me enlighten you! My mom has had a Le Creuset dutch oven forever! It's a boring brown color, and the enamel is starting to chip off and leave rust marks in the sink, but still, after 30 years, this piece of cooking equipment is a star in the kitchen. You feel like you are about to throw your back out when you pick it up, but it is worth it's weight, literally! It is made of heavy duty cast iron with an enamel coating that conducts and retains heat better that anything I have ever used.
It was an item I had been dreaming about adding to my kitchen arsenal for years, but I couldn't bring myself to shell out $230. Why is it so difficult to spend money on something practical that will last for decades, when I can easily drop that much and more, on clothing I will wear for a season, maybe two? Maybe I need to cancel my InStyle subscription and stop venturing over to my favorite shopping websites on a daily basis...anyways I'll save that discussion for another post.
The Big Purchase finally came when it was time for me to host my first Thanksgiving dinner. The great part about buying mine in 2007 vs. 1977 was that there were gorgeous color options to choose from (no boring brown for me; too bad for you mom)! I settled on a bright color called Caribbean Blue that makes me smile every time I drag it out (while focusing on lifting with my legs, not my back!) and excites me with the possibility of a delicious sauce, a boldly braised meat, or a comforting slow-cooked soup. It was worth the $230!

Cheers!

2009-02-17T10:34:00.000-08:00

Those who know me know that I'm crazy about champagne! It's not just a special occasion aperitif for me--I'll drink it any day, any time:) Unfortunately I have the most basic champagne flutes that really bring the excitement factor down when I hear that pop!, so Matt has started a new tradition of gifting me a different flute every year for Valentine's Day (excellent idea Jody!). Check out the recent upgrade!

If you love them too you can find them at Macy's.

Yummy Tart for your Sweetheart!

2009-02-17T09:41:00.000-08:00

I wanted to make my hubby a special meal on Valentine's Day to reward him for all of his hard work during the holiday and, of course, to show him how much he means to me! I made his favorite steak (previous post) with steamed haricot vert and roasted potatoes, but the real showstopper was the tomato and goat cheese tart I served as a first course. It was so savory and decadent! It paired perfectly with the sparkling rosé that we purchased from Mumm Napa moments after Matt proposed (we had been saving it for a special occasion and our first V-Day as newlyweds seemed appropriate).
This tart is super easy to make and is sure to be a hit the next time you have company--or make it for lunch the next time you want to indulge yourself:)

Valentine's Day dinner

2009-02-05T08:27:00.000-08:00

My good friend J asked me if I had any meal suggestions for Valentine's Day. The first thing that came to mind was Filet Mignon with Roquefort Sauce, and then when I asked my husband for his input he immediately answered "filet mignon with the blue cheese sauce". It is just a really decadent, memorable meal, and has been a hit in our house on many special occasions. Let the steak be the star and serve it with some simple roasted yukon gold potatoes and steamed haricot vert (thin french green beans) or asparagus.

Filet Mignon with Roquefort Sauce
from Williams-Sonoma French cookbook
Serves 2
Ingredients:
2 filet mignon steaks, 6-8 oz each
3/8 (3 fl oz) tawny port
¼ cup (2 fl oz) heavy cream
2 oz (56 grams) Roquefort cheese, crumbled
1 clove garlic, minced
1 teaspoon finely chopped fresh flat-leaf parsley
1 ½ tablespoons olive oil
Salt and freshly ground pepper

Liberally season both sides of the steaks with salt and pepper. Select a frying pan large enough to fit the steaks without crowding. Heat the olive oil over medium-high heat. Add the steaks and sear on one side until well browned, about 4-5 minutes (try not to play around with them too much; just let them be and they will form a nice brown crust). Turn and sear the other side until well browned and a meat thermometer inserted into the thickest part registers 135° for medium-rare. Transfer to a warm platter and cover loosely with foil.

Add the garlic and Port to the pan and bring to a boil over high heat, stirring with a wooden spoon to scrape up any brown bits in the pan. Boil until reduced by half, about 2 minutes. Whisk in the cream and return to a boil. Again boil until reduced by half. Add the cheese and whisk until the cheese melts and the sauce is thickened, about 1-2 minutes. Season to taste with salt and pepper.

Transfer the steaks to warm plates and spoon the sauce over them. Garnish with parsley and serve.

Espresso at home

2009-01-21T10:39:00.000-08:00

Since I am thinking about breakfast I thought I should fill you all (my 3 readers) in on a great way to cut back on your Starbucks consumption and make barista-quality espresso drinks at home.

My hubby M used to HATE coffee; wouldn't touch it, said it tasted like dirt. How he would know what dirt tastes like I didn't ask. Watching him down three Red Bulls at a time was really grossing me out, so I bought a cheap stove top espresso maker and made him try shots of espresso. Literally shots; he would chill it in the fridge and take it down like a shot of tequila, sprinkle a little sugar on the back of his hand...no I'm joking about the sugar part but those who know M would not be surprised if he did:) Eventually he became accustomed to the taste and now he really appreciates and savors his morning coffee like the rest of us.

So to make homemade espresso there are many different types of machines out there but a traditional, no frills approach would be a stove top espresso maker. They come in a few different sizes but if you are just making espresso for yourself, I would recommend getting a small one like this one from Target.
I have tried a few different espresso brands but my most recent splurge was on Illy ground espresso. It's a bit more expensive than the others but it really is better. So smooth, I don't even have to add sugar. So get a stove top espresso maker, heat up some water and you can have a yummy Americano at home!
If you are more of a latte person you will need a milk frother. There are many different brands and price points out there but the cheapest one I found is at Ikea. Just heat up some milk, use the frother to make some foam, pour in the espresso and Presto! Homemade latte!

Image from: http://www.flickr.com/photos/7989285@N07/1794265047

Start the day off right

2009-01-21T10:03:00.000-08:00

Breakfast is always a great opportunity to start the day on a healthy note--I usually don't wake up craving Haagen-Dazs (that happens later). If anyone is bored with their morning cereal or toast, try a homemade breakfast burrito!

What you need:
Tortillas (my favorite is Trader Joe's organic whole wheat and & corn flour tortillas; they taste great and have 5 grams of fiber).
Eggs
Bag of baby spinach
Cheddar cheese
Turkey bacon
hot sauce (or salsa)

What you do:
Spray a nonstick pan with canola oil. When the pan heats up throw in a few handfuls of spinach (it may look like a lot, but no worries, it cooks down) and cook over medium heat with a pinch of salt and freshly ground pepper for 2-3 minutes.
In the meantime, microwave a slice of turkey bacon on a plate lined with paper towels until crisp.
When the spinach is cooked down, add the whisked eggs (1 whole plus 1 white) and scramble. May need to add a little more salt and pepper.
I like a warm, slightly crisp tortilla so I throw mine in a pan over low heat during cooking.
Add the eggs & spinach, 1/2 oz. cheddar, and hot sauce to the tortilla and you have a perfectly healthy breakfast burrito.
Serves 1.
Total prep. and cooking time: approx. 8 minutes.
Total calories: 325 (based on my TJ tortillas and large eggs)
Add some fruit and coffee or tea and you are off to a great start for the day!

Get out the dutch oven...

2009-01-19T21:30:00.000-08:00

You are going to need a big pot for this one! I purchased a jar of chicken demi-glace from Williams-Sonoma a while back just because I wanted to try this recipe. After months of sitting on a shelf in the pantry it finally had a chance to prove it's worth ($29) this evening. Williams-Sonoma's recipe for braised chicken in white wine is a perfect Monday night winter meal. I think my husband's exact words were, "This is phenomenal, you should make this when my parents come to visit". Get excited M & K!
*I used Duckhorn 2006 Sauvignon Blanc in the recipe, and drank the rest with dinner:)
Served it with a good french baguette and a side salad of butter lettuce and mache with a vinaigrette.
*Another note: I recently discovered a great way to revitalize store-bought baguettes: Quickly pass them under the running tap to get them a little damp and then bake at 350° for 5-10 minutes--they taste so much better!

Now I need to find more recipes requiring chicken demi-glace so that the rest of the jar doesn't go to waste! Stay tuned...

Friday dinner

2009-01-16T13:52:00.000-08:00

Tonight I will be attempting to make white pizzas with arugula, a recipe from my newest cookbook purchase, Barefoot Contessa Back to Basics. Those who know me know that Ina Garten is my all-time favorite! Out of all my cookbooks, I use hers the most since her recipes are so simple and elegant.
Earlier this week I had company and tried Ina's recipe for parmesan and thyme crackers (recipe from the above cookbook). Unfortunately I was unable to find fresh thyme at my grocery store and had to omit the ingredient, but I added some cayenne pepper to give the cheesy flavor a kick. I'm a cracker girl and these crackers were amazing!

Am I really doing this?

2009-01-16T13:37:00.000-08:00

Ok, I never would have thought of myself as a blogger but here I am!

This blog was created in order to share great recipes. I may slip in a few tidbits of information regarding lifestyle, fashion, and travel, but ultimately, it's about food. Bon appétit!