KITCHEN COUTURE

VELVETEEN MAC & CHEESE

2011-01-19T08:05:00.002-07:00

Ingredients...

Serves 4.

1 Box of Orecchiette Pasta

Large Handful of Cherry Tomatoes

12 Slices of Prosciutto

1 Cup of mozzarella

Olive oil

Salt & Pepper

Alfredo Sauce:

1/4 Cup of Butter

1 Cup of Heavy Cream

1 & 1/2 Cup of Parmesan

1 Bulb of Garlic

It takes longer to peel the garlic and grate the parmesan cheese than it actually takes to cook this dish. Preheat oven to 350. Once heated, take a large handful of cherry tomatoes and wrap them up in a blanket of foil. On a sheet pan, lay out each thin piece of prosciutto, place in the oven at the same time. Now get your water started for the pasta... at the same time you can work on your alfredo sauce. In a large pan on medium to low heat, melt the butter, then add your heavy cream. Let simmer and stir occasionally for 5 minutes. Next, add your chopped garlic and parmesan cheese and whisk away until thickens. traditionally you add parsley, but I decided to use green onion for good luck.

While you are whisking away, your pasta will most likely be done. And remember, you always want it to be al dente, there is nothing more unattractive than eating pasta that is overcooked and mushy. Strain pasta, place in a large bowl and add 2 tablespoons of olive oil and many dashes of salt.

By this time, your homemade alfredo sauce will have thickened to the perfect consistency. And, your prosciutto will be crispy, and tomatoes cooked long enough for them to burst open when all is mixed together, which will make your pasta dish a beautiful light pink. Final touch: 1 cup of shredded mozzarella to create the perfect gooiest mac and cheese and the thoughts of: "If this dish were a fabric, it would be velvet..."

Enjoy with red wine.

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MIU MIU

REMEDY FOR FLU SEASON

2010-10-26T21:13:00.002-07:00

Ingredients...

Skinless Chicken Breasts

Yellow Squash

Red Onion

Yukon Gold Potatoes

Carrot

A Lot of Garlic

A Lot of Garlic Powder

Rosemary

Bay Leaves

Salt & Pepper

Olive Oil

When you are ailing, you best not waste a single minute and start multitasking ASAP. So, in a pan, with a tad of olive oil in it, I cooked a couple of chicken breasts with 8 cloves of thinly sliced garlic (Remember: You are sick. Garlic is your friend). And, in a pot of boiling water, throw in your chopped yukons. This is the kickoff of your kitchen smelling incredible for the rest of the night.

In a bowl of chopped carrot, squash, and red onion, pour a fair amount of olive oil, rosemary, garlic powder, and salt and pepper. Once the chicken is slightly browned, let cool, shred with your fingers and transfer (along with the garlic) to your veg bowl. Mix well and let sit while the potatoes are cooking for a bit (15 minutes).

Combine all of your healthy goodness and let simmer for an hour or longer. Add 3 bay leaves for good luck.

Get well...

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Talbot Runhof

SALTED COD TACOS

2010-10-13T08:48:00.010-07:00

Ingredients...

1 1/2 LB of Salted Cod

Small Corn Tortillas from Anita's

Black Beans

Roasted Corn

Tomatoes

Avocado

White Onion

Italian Parsley

If you are craving salted cod, you will need to make sure you can resist the desire for the next 2 to 3 days. Salted cod needs to soak. And, not only does it need to soak but the water needs to be changed about every 6-8 hours.

Once that has happened, you can do whatever you like with it. I decided to take the easy route and poach it. After it has been cooking in boiling water for 10 minutes, I took my spatula and started to break it up. I cooked the cod until all the water was evaporated and then finished it with a splash of white wine and oddly enough, salt and pepper. I forgot the lemon.

I chopped up my tomatoes, avocado, onion and roasted some corn from a cob in a pan. Black beans on the stove, all of this is EASY. But I did make my own shells and even that was super simple. In a pan, about 1 and 1/2 inch of vegetable oil, wait till it's at 200 degrees and set half of your tortilla in, let fry. Once browned and crisp, do the other side. Set on a paper towel to dry/harden. You will need tongs for this.

Assemble to your taco desire.

F.Y.I.- As you can read, there are an array of colors in this dish. But here, Bottega

Veneta spring 2009 collection came out with gorgeous silk dresses the exact color of saleted cod. And sometimes all you need is the color of the main ingredient.

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Bottega Veneta

FRESH VEG FOR THE NEW SEASON

2010-10-08T08:27:00.004-07:00

Eat your vegetables!

Ingredients:

Arugula

Roma Tomatoes

Red Onion

Mushrooms

Carrots

Feta Cheese

Lemon

Olive Oil

Balsamic

Salt & Pepper

Very simple salad for the weak who need some greens.

Get out your largest salad bowl and start finely slicing your mushrooms. Place in bowl and add a good amount of oil and balsamic so they can marinade and soften a bit. Thinly peel carrots and slice Roma's, taking out the heart (sorry). Next, the red onion, however you like it sliced, chopped or diced. Now for the Arugula- stems and all, just make sure you give it a good 3 minute soak to soften. Mix well with your fingers but make sure you wash your hands... trust me, no kind of flatware, spatula, or special salad tongs mixes a salad properly than your fingers.

Your salad should look and feel really dressed just from the mushroom marinade. Drizzle a half of a lemon, salt and pepper and add as much feta cheese as you would like. Mix again!

This salad was enjoyed with T-bone steaks, salmon, pasta salad and my famous fried onion rings. Hello, October feast.

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Alexander McQueen

ALASKAN SALMON QUICHE WITH GREEN ONION & CREAM CHEESE

2010-08-29T19:32:00.005-07:00

Ingredients...

Pastry
1 Cup of Flour
4 Tablespoons of Sugar
1 Stick of Butter
1 Teaspoon of Salt
1/4 Cup of Ice Water

Quiche
5 Eggs
Large Chunk of Salmon
1/4 Cup of Chopped Green Onion
2 Heaping table spoons of Cream Cheese
Salt and Pepper

In my little mini Cuisinart, I mixed the pastry's dry ingredients together. Next, I added the butter after I chopped it into cubes. Then added the ice water- pulsing it about 12 times with each step until the dough became the size of peas.
Press, form and knead a bit if you have to and form into the shape of a disk. Wrap in plastic and place in the refrigerator for about 1 hour.

This salmon that was delivered to us was the best I have ever tasted. It was caught from a friend of ours who was in Alaska for the summer and the flavour was unlike any salmon I had ever tasted before. This "large chunk of salmon" (maybe a quarter of a pound) was leftover from last night's dinner which was cooked in a chicken broth (interesting but awesome) mixed with mayonnaise, mustard and white balsamic. We devoured it with a simple feta salad and coconut jasmine sticky rice.

I thinly sliced the salmon and then in a large bowl I whisked 5 eggs with some salt and added in the green onion.

Once I was ready to put everything together I took my dough out of the refrigerator add shaped it into a round glass dish. I then evenly placed the salmon down along with small spoon fulls of cream cheese. Next I poured in the egg and green onion mixture and placed in the oven for about 40 minutes on 375 degrees.

Keep in mind my oven is ancient and if your is not then it is probably half the cooking time. Also, you can just tell when it's done. Pretty obvious...

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Marni

IF THIS DISH WERE MY LAST MEAL

2010-07-22T08:21:00.007-07:00

Do you know what this is? A Burger? Um, no not really. Cheeseburger? Sort of. The height on this thing is quite high, don't you think?

On Sunday Morning this is what I had for breakfast.

There is no outfit to describe the poached egg on the cheeseburger. It pops in your mouth and in the end leaves you with hallucinations. I am serious. But than again, this is a serious meal....

Ingredients...

Hamburger

Cheddar Cheese

Yellow Onion

Butter Lettuce

Roma Tomatoes

Poached Egg

Good Mayonnaise

WHEN IN DOUBT, TRY TO BE EASY AND RICH

2010-06-06T12:00:00.005-07:00

Ingredients...

Yellow Summer Squash

Lasagna Noodles

Ricotta

Mozzarella

Olive Oil

White Sauce

Milk

Flour

Butter

Garlic

Rosemary Powder

Salt & Pepper

Preheat oven to 375 degrees. Cook lasagna noodles and when done, smother in olive oil and set aside.

Start working on that temperamental white cream sauce. For me is usually gets too thick quick, so steady on the flour. In a pan and on high heat, melt about 2 tablespoons of butter. Remove from heat and stir in (whisk works best) 2 tablespoons of flour. Once the flour is dissolved, put back on the burner on low heat this time. Now, slowly add a pint of milk into this mixture and slowly whisk in about 1 teaspoon of rosemary powder. I added 1/4 cup of chopped garlic into the sauce mix, as well. Whisk here and there and don't let it go untouched for very long.

Get 2 yellow long neck squashes and thinly slice. At this point, I strained my sauce into a separate dish and disposed of the garlic. It felt like a sin, but was the right move.

This was a mini lasagna, so I used a small rectangle glass dish. I started with sauce as my base, then noodles, followed by heaping spoonfuls of ricotta, topped with the sliced squash and repeat. Once you have reached the top cover in loads of shredded mozzarella. Cover in foil and cook till cheese is golden.

This was easy and rich.... Which means it was perfect.

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Versace

YOU WILL ALWAYS LEARN FROM YOUR MISTAKES

2010-06-03T22:49:00.008-07:00

Ingredients...

Chicken

Onions

1 Egg

Buttermilk

Flour

Cornmeal

Garlic Powder

Salt & Pepper

Preheat oven to 425 degrees.

More often than not, we are usually wrong about the outcome. I was convinced I had made a terrible mistake. I soaked the chicken in butter milk then dipped it in egg. Next, they were heavily dusted in the flour cornmeal, S & P combo.

In a large pan with an inch of piping hot vegetable oil, I browned both sides of the chicken for about 6 minutes each side.

In a rectangle glass dish, make a bed for the chicken using sliced white onions. After you have put the chicken to bed, pour your leftover buttermilk in every crack and crevice you can find. It is done when the buttermilk sauce is the desired thickness. You'll know....

I was convinced that with this buttermilk thing I was doing, my chicken would be kind of soggy. I long for the perfect super crispy shell we call skin. I was wrong. By doing this, and it was not the plan; I found the richest, most delicious onion buttermilk gravy. It was devoured in a well of (garlic powder) mashed potatoes.

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Chanel

STRAWBERRIES UNDER A HONEY GLAZED FILO BLANKET

2010-05-13T20:32:00.007-07:00

Ingredients...

Strawberries
Filo Dough
Sugar
Honey
So Much Butter (My God)

Pistachios should be on this list.

This was a thin little dessert. These are what my measurements were and if you actually make this, you might want to double it. Experimenting as usual.

Preheat oven to 350 degrees.
I sliced a bunch of strawberries that ended up about 3 cups. I placed them in a bowl and dumped about 1/4 cup of sugar and mixed. Got out the filo (remember you always keep in the freezer and take out 24 hours before you use) and use all the butter that you have in your house. I ended up using, I think almost 2 sticks of butter and like I said, this little dessert was a skinny mini, like maybe an inch tall? Maybe 2...

So, melt butter in a coffee mug and get out your basting brush, you're also using a cookie sheet for this thing. Brush on the butter in between each sheet, you will be using 10 sheets for the base. After your 10 cover with a layer of your sugary strawberries and drizzle honey all over. Continue back with the filo/butter process, this time only doing sets of 5, then of course another layer of strawberries and repeat.

I baked this cute little dessert for 25 minutes. It was good, maybe some vanilla bean ice cream would be a good compliment- defiantly the pistachios next time. It just needs to be perfected, like many things in life.

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Phillip Lim

PERFECT DIPPING SAUCE FOR EGGROLLS

2010-03-19T09:44:00.004-07:00

Ingredients...

2 Tblspn of Crunchy Peanut Butter

2 Tblspn of Sesame Oil

2 Tblspn of Soy Sauce

1 Tblspn of Mayonnaise

1 1/2 Tspn of Wasabi

1 1/2 Tspn of Dijon Mustard

1 Tblspn of Rice Seasoning

Mix together using a immersion blender, whisk or a fork.

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Laura Biagiotti

THOU SHALL SLOW ROAST ON THE 7TH DAY

2010-03-08T09:41:00.012-07:00

Ingredients...

1 Whole Chicken

1/2 LB of White Mushrooms

1 Clove of Garlic

Continuous Basting Love...

1/4 Cup of Olive Oil

1/4 Cup of White Wine

1/2 Squeezed Lemon

6 Big Basil leaves

1/4 Stick of Butter

1 Egg White

Salt & Pepper

There is something about slow roasting a chicken all day on the Sabbath that makes me feel like a true pioneer woman. There is also something so cozy about cooking something in your oven all day, not to mention the way it makes your whole house smell. And, there is also something very loving and paternal to baste something every 30 minutes. I find basting comparable to checking in on your young one who is sleeping and making sure they are properly covered. I love Sunday's slow roast. I wish I was Laura Ingalls.

Preheat oven to 300 degrees.

I took a whole chicken and stuffed the cavity with mushrooms and peeled cloves of garlic. I placed my chicken in a glass dish and made a mote of mushrooms around it.

And then.... you relax.

For the basting, I blended the ingredients above and tried to baste with a brush every 20 to 30 minutes. When the chicken came out, close to 4 hours later, the meat was falling off the bone, and the color was rich and golden, exactly the hue of Bora Aksu's saddle vest.

Don't forget to give thanks.

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Bora Aksu

FIRST TIME QUICHE, WILL NOT BE THE LAST.

2010-03-07T10:18:00.008-07:00

Ingredients for the pastry...

1 3/4 Cups of Flour
1 Stick of Butter
1 Teaspoon of Salt
1 Teaspoon of Baking Powder
1/4 Cup of Ice Water

Ingredients for the quiche...

Tomatoes
Asparagus
Red Onion
Spinach
Bacon
Gruyere Cheese
5 Eggs

Preheat oven to 400 degrees.
If you have a little Cuisinart food processor (God's gift to the baking world), making pastry dough is no thing. Mix (pulse about 3 times) flour, salt and baking powder. Next, dice 1 stick of butter and add to your powdered ingredients. Pulse 5 or 6 times. Then add your ice water, the most important ingredient of all. Pulse 10 times, until the dough looks like little peas. Transfer onto a hard surface and knead a little (even though this is nothing like bread dough) and shape into a disk and place in the refrigerator for 1 hour.

In a pan I cooked some asparagus in olive oil, when done, I set aside to cool. Then I cooked up some bacon. Yes! Again, when done, I set aside to cool. Next, I chopped up 2 tomatoes and some red onion .

After an hour, I removed my dough from the refrigerator and rolled it, shaped it just like a pie crust and placed it in a buttered dish, ready for the egg pool of delight. (That doesn't sound so appetizing, and this is why I am really not a cook nor do I write cookbooks.)

In a bowl I cracked 5 eggs and whisked away. I then added all of these fabulous ingredients: tomato, asparagus, bacon, and red onion. Pour into the dish, and top with a layer of spinach and then a thick layer of Gruyere cheese. Cook until golden brown and firm. About 25 minutes.

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John Galliano

BUTTERMILK FRIED SHRIMP ON A KING SIZED BED OF GREENS

2010-03-03T08:39:00.004-07:00

Ingredients...

Shrimp
Buttermilk
Cornmeal
Vegetable Oil
Salt & Pepper

Butter Leaf Lettuce
Roma Tomatoes
Lemon

I have been really into soaking my food in buttermilk before frying. I am not doing the egg and milk thing anymore since I discovered this buttermilk recipe for my onion rings. I use powdered buttermilk that you can get at the market, it is ridiculously expensive but whatever, it's worth it. You mix 1/2 cup of buttermilk and 3 1/2 cups of water. Whisk and then soak whatever it is you're going to fry. Longer the better, hours even. And then in a bag I put about 1/2 cup of flour and 1/2 of cornmeal and 2 tablespoons of salt and pepper.

Stockpots work best for frying. Set to high heat with about 1 or even 2 inches of oil (remember: you can recycle your oil). Once it has reached 200 degrees, you are good to go and I removed about 5 shrimp at a time to dust in the flour and cornmeal mixture. Do small batches, they fry better when not crowded.

For the salad part I chopped up a lot of butter leaf lettuce and perfectly ripened Roma's. Squeezed some lemon and tossed, then topped with amazing little fried creations. So simple- So grubbin.

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Agatha Ruiz De La Prada

WANT TO QUIT SMOKING? EAT EGGPLANT.

2010-03-02T08:33:00.009-07:00

Ingredients...

Eggplant

Spinach
Pepperoni
Mozzarella

Balsamic Glaze

Olive Oil

Preheat oven to 350.

Get the largest eggplant you can find and slice 1/2 inch rounds and place on a sheet pan. Next, drizzle some balsamic glaze, this will serve as a glue to bind the spinach and eggplant together. Then top with some pepperoni and shower with mozzarella along with some quick drips of olive oil before it goes in the oven.

This is what I had in the refrigerator that worked for this type of appetizer but after it was in the oven I couldn't help but think how this could have been done differently and better. For example, basil instead of spinach or it would have been much nicer if the eggplant rounds were soaking in red wine while the oven was heating up... Garlic would have been a nice addition and tofu instead of pepperoni for the vegetarians. Next time, sliced baguette for crostini style will be in the plan.

If you would like to quit smoking and don't want to take the patch route, I strongly encourage you to eat eggplant. Eggplant has the highest count of nicotine than any other vegetable. But, it's about 20 lbs of eggplant that is the equivalent to one cigarette. That's a lot of eggplant.

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Enrico Coveri

MENU: WHEN INSANITY MAKES SENSE.

2010-02-08T12:36:00.000-07:00

Dinner with the Marchand's & the Walbank's....

Diane Marchand made a fabulous casserole with the wonderful ingredients of potatoes, turnips, creamy mushrooms with white wine, parsley, cream cheese, spinach, onions and topped with gruyere cheese. I am officially back in love with casseroles, it has been over 25 years, back when I didn't know any better.

I made deep fried chicken since Tom Walbank joined us.

I also made a salad that included artichoke hearts since Emilie Marchand loves them. I also added some baby spinach, tomato and fresh mozzarella. Diane made a fantastic dijon vinigarette.

We had warm baguettes that we ate with butter.

I made an apple crostata with real whip cream that we had for dessert with very strong coffee.

Walter Van Beirendock is a fashion designer, and by looking at his designs below he seems completely bonkers. I like using his photos for meals that are entirely off the hook... Last night's dinner + Walter Van Beirendonck = Insanity that makes sense.

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Walter Van Beirendonck

WILD MEXICAN BABY FLOUNDER TAQUITOS

2010-01-14T16:09:00.011-07:00

Makes 6 taquitos.

Ingredients...

1 Lb of Flounder
1 & 1/2 Cup Tomatoes
1 Cup White Onion
1 Ear of Corn
1/2 Cup Cilantro
1 Lemon
Olive Oil
Salt & Pepper
Flour Tortillas

Preheat oven to 35o degrees.
Set the baby flounder in a glass dish and rub with olive oil, fresh squeezed lemon and salt and pepper. Place in the oven until you can smell it (roughly 25 minutes).

Dice tomatoes and white onion, add cilantro. Squeeze the other half of the lemon and mix together. Salt and Pepper to taste.

Take one ear of corn and slice the kernels off. Place in a pan on high heat, occasionally moving them around so they get evenly browned. When done, add to your tomato, white onion and cilantro mixture.

I wasn't quite sure how I was going to do the tacos so I took a large frying pan and added recycled onion oil from my onion rings that I made a few nights ago. My fish was done and I was ready to assemble. Lay a flour tortilla flat and place vegetable and cilantro mixture and top with flounder. Roll them right up. When oil is hot enough, you can put 2 in at a time. Make sure you place the opening face down so the hot oil instantly seals in the goods. Let each side cook for 3 minutes.

Light, healthy, beach living food for the desert...

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Maison Martin Margiela

HEY THERE HONEY APPLE BAKLAVA! YOUR LOOKIN GOOD!

2010-01-11T13:51:00.006-07:00

You will need a basting brush. Or a clean paint brush (probably not a good idea, though.)

Ingredients...

Filo Dough
Green Apples
Cinnamon
Brown Sugar
White Sugar
Vanilla
Butter
Honey

Preheat oven to 350 degrees.
Dice 2 green apples and throw in a bowl along with 1 heaping tablespoon of cinnamon and 2 tablespoons of the brown and white sugars. Oh- and don't forget the vanilla, about 2 teaspoons, or more if you like, it is tasty stuff.

On medium heat cook those ingredients along with some butter (as much as you love) in a pan. Let them cook down a bit, about 10 minutes and remove.

Filo dough is fantastic and you can get quite a bit of it at 17th St. Market for something like $2.75 a box. You will find it in the freezer section. Before you start this easy process, why don't you melt about 1/4 cup of butter (easiest way- microwaved and in large coffee mug).

Once you have done all of the above you are ready to start. I did 4 layers of filo, then topping and did that times 4. I also cooked this in a small rectangle glass dish. SO, I buttered that dish and then laid down a sheet of filo, brushed warm melted butter and put my second filo sheet on top and so on until I had my 4 layers. Next the apple topping with drizzled honey and then repeat. Don't forget to top with filo not the apples. Make sure you have plenty of butter in between the sheets of dough, this is key.

Does that make sense?

Let cook until it is crispy, golden brown, and beautiful. And then eat for breakfast with strong black coffee or after dinner desert. Or in my case last night, Apple Baklava is what I had for dinner.

IF THIS DISH WERE AN OUTFIT:

Derek Lam

AND THIS IS WHAT WE SHALL PARTAKE IN AT EVERY MEAL

2010-01-10T13:06:00.003-07:00

Onion Rings for 2

Ingredients...

1 Large Yellow Onion
Vegetable Oil
Butter Milk
Cornmeal
Flour
Salt & Pepper

Slice the onion rings about a half an inch thick and try not to shed a tear. Next, in a large bowl add about 1 to 2 cups of buttermilk and salt and pepper to taste and let the rings soak for an hour or two.

Once you are ready to fry, get a large stock pot and fill with about 2 to 3 inches of vegetable oil. Heat until it reaches about 200 degrees.

In a separate bowl add about a half a cup of flour and half a cup of cornmeal, more dashes of salt and pepper and mix. Coat about 5 onion rings at a time for frying. You don't want to crowd them. Flip with tongs until they are golden brown and have been kissed by the batter-fried gods.

Dip in lots of ketchup.

Recycle the oil for future fried cooking endeavors.

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Alexander McQueen

PASTA BAKE

2009-12-14T14:31:00.005-07:00

Ah, the Pasta Bake. Pure simplicity, once figured out. I tried it HERE and we know how that went... When I was in Whitefish, Montana over the summer my friend Katie made an amazing pasta bake and I was so impressed to see how easy it was. I tried many pasta bakes, all disasters, and only posted one and I still managed to almost slice my thumb off. While attempting I still had to put a call into Katie just to make sure. But, I think I got it. Super tasty. I am still trying to figure out why I didn't get it; it all made perfect sense... I find that I say this with just about everything in life.

Ingredients...

Roma Tomatoes
Eggplant
White Onion
Chives
Garlic
Olive Oil
White Wine
Mozzarella

Red Sauce
Perciatelli Pasta

Preheat oven to 450.
I first cooked down the sliced eggplant, Roma's, white onion, chives and garlic in white wine with sprinkles of salt and pepper on a low heat. Once the white wine was completely cooked down, I added a cup of tomato sauce in with the vegetables. Start your pasta, I happened to use Perciatelli pasta. It is a thicker type of spaghetti and has a hollow middle. Cook pasta till Al dente. When pasta is done- so is your vegetable sauce. Mix together in a large bowl. Place in a round glass dish and top with about 1 inch high of mozzarella cheese. Cook until the cheese is golden brown.

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Manish Arora

WHY DON'T YOU...

2009-12-11T13:38:00.004-07:00

Inspired by Diana Vreeland

WHY DON'T YOU... SCRAMBLE 2 EGGS IN HEAVY CREAM

Diana Vreeland was Bazaar's fashion editor from 1936 till 1962. She was most famous for her eccentric style and sharp words. She had a column called, "Why Don't You..." One of my favorites: "Why Don't You... Rinse your blond child's hair with dead champagne, like they do in France."

EGGPLANT LASAGNA WITH A WHITE WINE CREAM SAUCE

2009-12-08T12:47:00.004-07:00

Ingredients...

Lasagna Noodles
Eggplant
Ricotta
Mozzarella

THE SAUCE
1 Can of Aunt Penny's White Sauce
1 Cup of White Wine
Big Pinch of Sugar
Pinch of Salt
Pinch of Garlic Powder
Pinch of Basil

Still a work in progress. Layering started with noodles, then ricotta, next eggplant, followed by sauce and topped with mozzarella. Emilie gave me a few pointers: mix and egg with the ricotta for binding and start with sauce and then noodles. The sauce was good. I have talked about Aunt Penny's sauce that you can get at 17th St. Market here.

I finally used the last can. If I have learned anything from cooking it's that anything can taste decent when adding white wine.

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Marios Schwab

BUTTERNUT BANANA BISQUE

2009-12-07T10:59:00.003-07:00

Ingredients...

2 Medium Sized Butternut Squash
1/2 of a Banana
1/2 Cup of Chives
4 oz of Heavy Cream
1 Cup of Milk
2 Cloves of Garlic
2 Tablespoons of Salt
1 Tablespoon of Sugar
2 Big pinches of Pepper
3 Bay Leaves for GOOD LUCK

Preheat oven to 450 degrees. Slice the squash in half and put the opened side face down on a sheet pan. Once the squash is soft, scoop out the seeds and scoop out the squash. Place in a blender with a half of a cup of milk and puree.

In a large stock pot on low heat, pour in the butternut puree and the heavy cream. Let cook for awhile with additional stirring with a whisk. After about 20 minutes I added the rest of the ingredients and let it cook for an hour. I often used the whisk, especially so there would be no banana chunks.

Super good, healthy and easy. Soup is nice to cook because it allows you to have extra time to do other things you might need to get done around the house while it is simmering. Plus it makes your kitchen smell lovely.

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Roberta Scarpa

CHOCOLATE CHIP COOKIES

2009-11-29T12:02:00.005-07:00

What I don't like about cooking is following a recipe. I have a very short attention span and I find them to be intimidating. But I have this amazing Sunbeam mixer from the 1950's that is black and chrome and purrs just like a car. I am totally obsessed with it and it has been telling me that I need to start baking so I can use it ALL OF THE TIME. So, I have this amazing cookbook that was given to me as a gift: The Barefoot Contessa. I am in love with this book and the woman behind it. Ina Garten is her name and she lives in East Hampton and loves to pack gorgeous shrimp salads when she goes canoeing. How nice. I want to be her.

She has a recipe for chocolate chunk cookies. I decided to attempt this the other night as my very first baking adventure. Her recipe made 40 cookies, so I cut it in half. Now, the reason why I can post this as MY recipe is because I screwed up when I split the ingredients in half. I accidentally forgot to cut in half the baking soda and vanilla.

Because of this, they were not "chunky". They were very thin. This was a bonus because I actually prefer thin cookies over chunky. They were super tasty- and that, my friends, is the beauty of NOT PAYING ATTENTION.

Ingredients...

1/3 Lb of Butter
2 Cups of Flour

1 Cup of Granulated Sugar

2 Tablespoon of Vanilla

1 Teaspoon of Baking Soda

1 Egg

1/2 Cup of Ghiaradeli Semi Sweet Chocolate Chips

Preheat oven to 350 degrees.

I mixed the butter and sugar in my Sunbeam mixer (the best thing ever) until it was creamy. Then I slowly added the vanilla baking soda, salt, and egg. Once it was completely mixed, with a wooden spatula, I folded in the chocolate chips.

This is yet what I need to still figure out. So, thinking that my cookies were going to be chunky I made little balls and put them on a cookie sheet, like you normally do when you make cookies. When they were cooking in the oven, they pretty much melted down into one huge cookie. So, next time I will save my time and forget about making little balls and maybe just do it brownie-style in a glass dish.

IF THIS DISH WERE AN OUTFIT

Comme Des Garcons

PROCUITTO PIZZA & ASPARAGUS SALAD WITH ALMOND GOAT CHEESE BALLS

2009-11-28T09:14:00.009-07:00

PIZZA

For pizza dough recipe, look at the post from yesterday about Thanksgiving bread. And leave out the garlic if you want. I did.

Ingredients...

Procuitto
Roma Tomatoes
Red Onion

Mozzarella

Garlic
Olive Oil

This is my new favorite food to make. The tricky part for me is getting the dough nice and thin and round; perhaps a rolling pin would be a good purchase instead of using a glass (don't do that at home). But, yes, you want to get your dough thin, as thin as you can get it and it doesn't have to be round, of course. I am still trying to figure out the topping situation. I shredded a TON of mozzarella cheese and after basting some olive oil onto my almost round shaped dough I started with the cheese. Followed by the sliced Roma's then red onion and garlic, more cheese, prosciutto, and topped with cheese. The pizza was awesome. Thin and crispy but the juices from the tomatoes made the dough a tad soggy. It really didn't matter though but I think next time I will put the tomatoes on top? We'll see. Super easy, super delish, and cooked in the oven for 45 minutes (Note: my oven is over 60 years old and is kind of slow- to be nice). I would think if you have a oven that works that preheating it at 400 would be fine. Mine was at 550 degrees and after 45 minutes the temperature was at a whopping 350 degrees. So vintage.

SALAD

Ingredients...

Mixed Garden Greens
Goat Cheese
Almonds
Asparagus
Balsamic Cream
Butter
Salt

I first made little balls of goat cheese and rolled them in crushed almonds. Then I sauteed some asparagus in butter and salt. Once cooked, set aside to cool down. Mixed greens tossed in balsamic cream, add the asparagus and top with cheese balls.

IF THIS DISH WERE AN OUTFIT:

John Galliano

BRAIDED GARLIC THANKSGIVING WREATH

2009-11-27T07:28:00.009-07:00

Ingredients...

1Packet of Yeast

3 Cups of Lukewarm Water

1 Tblspn of Sugar

2 Tblspn of Salt

2 Tblspn of Honey

Pinch of Baking Soda

1Bulb of Garlic

1 Egg

Preheat oven to 350 degrees. Turn on the water and wait for the perfect lukewarm temperature. Add the yeast and the honey and set aside for 5 minutes. Next add the salt and sugar and stir slow. Set aside.

In a large mixing bowl mix the flour and baking soda and make a well in the center. Pour your yeast mixture in the well and mix well with a wooden spoon. Once it gets too dense to use the spoon, take dough out onto a floured surface and start to knead with your hands. Kneading is the most important part in bread making. The yeast is like the heart and you need to pump it to keep it alive.

Once the oven is hot, throw your bulb of garlic in. Once garlic is warm and soft, peel it and fold the cloves into the bread while you knead it.

Roll dough into a ball and place in a large bowl with a wet linen on top and let it sit over night. You don't NEED to do this but it is what I always do, and the longer it sits the more sourdough flavor it gets. If you happen to not turn out the light the same time as your bread and notice it doubles in bulk, punch it down and take it out to knead for another 10 minutes.

On Thanksgiving morning I preheated the oven to 450 degrees. I then took my dough and kneaded it again for another 10 to 15 minutes. Then I split it into 3 pieces. Twisting each piece about 15 inches long. And then I braided them and joined the ends together to create a wreath.

Place onto an oiled sheet pan. After it has been baking for about a half of an hour, take it out and baste an egg on top to give it a gorgeous glaze.

IF THIS DISH WERE AN OUTFIT

Lanvin

NOVEMBER IS THE NEW AUGUST

2009-11-24T12:46:00.003-07:00

Ingredients...

Yellow Fin Tuna
Artichoke Hearts
Grape Tomatoes
Red Onion
Avocado
White Wine
Salt & Pepper
Garlic Powder

In a small pan, I cooked artichoke hearts in a cup of white wine and set on a slow low heat and sprinkled salt from time to time while I flipped them occasionally.

In a bowl, I mixed a can of yellow fin tuna that had been soaking in olive oil with grape tomatoes, sliced red onion and a dash of garlic powder for good luck.

This is a petite dish. Small plate: Sliced avocado with salt and pepper on top. Nice couple of spoonfuls of the tuna salad and topped with the white wine artichokes.

This would be perfect in August, but will do fine for lunch in November.

IF THIS DISH WERE AN OUTFIT

Lie Sang Bong

EVERYTHING IN LIFE IS ONLY FOR NOW

2009-11-23T13:17:00.004-07:00

And, so therefore, it is good to start the morning off right. I have found that the mind is much sharper when spinach is consumed first thing. This breakfast is nothing special and it has even been posted before.

Ingredients...

2 Eggs
Handful of Spinach
Garlic
Olive Oil
Salt

Large pan, high heat, drizzled olive oil. Throw some freshly chopped garlic in there. Let it brown a bit for a minute or two. Crack 2 eggs. Don't touch, let them sit still for 30 seconds. Then gently crack the yokes. Sprinkle some salt. Move the eggs a bit but try not to tear them. Spinach on top and cover so it can wilt a bit, but not too much, unless you like slippery spinach. Time to fold. Try your best, it is a tough battle sometimes trying to succeed at that omelette style.

It is a tough battle sometimes just trying to succeed.

IF THIS DISH WERE AN OUTFIT

Barbara Bui

TODAY AT PREEN: SIMPLE SALAD

2009-11-17T11:03:00.004-07:00

Ingredients....

Spinach
White Onion
Avocado
Romano Cheese
Sunflower Seeds
Olive Oil
Salt & Pepper

This is a light and healthy one. Tossed in a bowl and out the door for fashionable men and woman who are on the go.

IF THIS DISH WERE AN OUTFIT

Agatha Ruiz De La Prada

SLOW ROAST

2009-11-16T17:15:00.003-07:00

Sunday's dinner was a slow roast of a chicken and a healthy medley of asparagus and cherry tomato in a white wine reduction.

Ingredients...

1 Chicken Whole
2 Bulbs of Garlic
Recycled Chicken Oil
Mediterranean Rosemary
Garlic Powder
Salt & Pepper

Asparagus
Cherry Tomatoes
1 Cup of White Wine
Teaspoon of Olive Oil
Sprinkle of Surgar
Salt to Taste

I want to make this my fall Sunday tradition. At around 4:30 in the afternoon I made a fire and I took a whole chicken and placed it in a glass dish. I smothered it in recycled chicken oil and showered it with Mediterranean rosemary, garlic powder, salt, and pepper. The oven was preheated to 400 degrees and I took 2 whole bulbs of garlic with the ends cut and placed them right inside of the chicken.

This cooked for over 2 and a half hours. Keep in mind my oven is from the 1950's and it is never really accurate.....

In a large pan I drizzled some olive oil and had the dial on high. I sauteed my asparagus and cherry tomatoes. With sprinkles of salt and sugar I then poured a cup of white wine and turned down the heat. Once the wine was reduced to about 50% I knew they were done.

Don't forget to take that luscious garlic from the chicken to add to your vegetable medley.

IF THIS DISH WERE AN OUTFIT

D & G

THIS IS WHAT YOU DO IN THE AFTERNOON OF THE SABBATH

2009-11-15T20:13:00.009-07:00

Bacon Wrapped Dates

Ingredients...

6 Dates
Bacon

On a chilly night wrap tight a slice of bacon around a lonely date. Place on a sheet pan at 400 degrees. Enjoy with a glass of deep red wine.

IF THIS DISH WERE AN OUTFIT

Carlos Miele

DON'T EAT THIS AT HOME

2009-11-13T23:44:00.013-07:00

Fried Mashed Potato Cakes.
Makes 3.

Ingredients...

Left Over Mashed Potatoes
Gorgonzola Crumbles

1 Egg Whisked
Bag of Flour
Olive Oil

This recipe needs not to be repeated. It is the starch that I love and it is the starch that never lets you down. But, it kind of did tonight. I thought I could make little fried mashed potato cakes but it ended up as fried potato mush.

I added the Gorgonzola to the cold left over potatoes, whisked an egg in a bowl, and threw some flour in a bag. Tried (desperately) to make small patties then dipped in egg and then in the flour. They pretty much immediately fell apart but I believe in perseverance.

In a large sauce pan I had about a half of an inch of oil cooking on high heat. Big mistake. If you DO try this at home, don't use so much oil. Browned on both sides and kind of ready to eat. They were still kind of grubbin and I actually ate every bite. But, I will not be making this any time again in the future.

NOTE: EXTREMELY EXPERIMENTAL! Made 2 cakes this way and then the third I mixed the egg in with the potatoes and then floured them before soaking them in the oil. This seemed like the way to go if you were going to actually attempt this. They looked great though, looked real light and fluffy, identical to this gorgeous McQueen dress below. Who would have known. ...

IF THIS DISH WERE AN OUTFIT

Alexander McQueen

SUNBEAM BANANA BREAD

2009-10-20T15:50:00.005-07:00

I have a beautiful new black and chrome Sunbeam mixer from the 1950's and it works like a dream, even the motor purrs..... I think very soon I will want to become a master baker.

Ingredients...

1 Banana gone bad
2 Eggs
2 Cups of Flour
1 Cup of Milk
1/4 Cup of Sugar
Teaspoon of Salt

Preheat oven to 400 degrees. Place all ingredients into a bowl and turn on the mixer. When it has mixed well, I placed the batter in a very small rectangle tin I found hidden in a kitchen cabinet. The bread cooked for almost 45 minutes and it was wonderful. Hello baking world, I have a new friend named Sunbeam.

IF THIS DISH WERE AN OUTFIT

Burberry Prorsum

BROWN BAGGING IT WHEN TIME STANDS STILL

2009-10-20T13:18:00.006-07:00

Last weekend my sister picked me up in the convertible and we drove out into the desert and found ourselves in Clifton, AZ. My dream of living in a David Lynch film had finally come true. Last summer Mr. Lynch launched The Interview Project and if you have an obsession with very small obscure towns then you need to check out this brilliance and for that matter you need to see Clifton. I will write David Lynch and tell him about this town because when I was excitedly telling my sister about how Clifton is a place David lynch would love- we ran into LYNCH ST. An Omen. We visited for 2 days and saw a total of 6 people. The old dilapidated homes is what my sister and I enjoyed the most; especially when snooping around an old boarded up home that had a sign on the door that read: I DON'T CALL THE COPS! -with an image of a gun. I also enjoyed talking to the woman from Silver City, New Mexico who had to move to Clifton so her husband could get a job with his mother at the post office. She ran a florist shop that included tuxedo rentals as well. It is magical in every small mining town way. I packed us a picnic lunch for the occasion.

What We Ate...

Prociutto toasted sandwiches with avocado, white onion, spinach, and creamy Swiss cheese. Penne Salad with sauteed tomato and artichoke hearts in white wine.

IF THIS DISH WERE AN OUTFIT

Kenzo

TUESDAY NIGHT LAZE READING A BOOK & LISTENING TO JAZZ

2009-09-30T10:45:00.007-07:00

As you may have already figured out, I have not been in the mood to cook. Lack of groceries, funds and time. Tuesday night was perfect. I made a very light and simple perciatelli pasta with parmesan and fresh crunchy garlic.

My Tuesday:

Book & jazz

Pasta to fill a small pit of hunger

Hot bath in the a claw foot tub

If this will be your night in the near future I suggest you try this dish and in the above order.

Ingredients...

Perciatelli

Parmesan

Garlic

Olive Oil

Butter

Milk

Salt

As the perciatelli is cooking in boiling hot water, I cooked some freshly chopped garlic in olive oil. I also shredded some parmesan and set it aside. Once the pasta was al dente style I added a splash of milk (experimental- needs to be perfected- but creamy and was fine for me), a chunk of butter, some salt, crunchy garlic and the fresh parmesan. Stir well and enjoy while reading a book and listening to John Coltrane.

Since this was peasant style this dish was served on my Great Grandmother's fine bone china and eaten with an old silver spoon that belonged to my other Great Grandmother.

IF THIS DISH WERE AN OUTFIT

Tao Comme des Garco

STARVING

2009-09-28T14:16:00.004-07:00

Not Really.

But no cooking has been done. A lot of going out for dinner and eating at other people's homes and leftovers. Soon, something exciting will be cooked.

UNTIL THEN...

Jean Charles de Castelbajac

DINING WITH JOSH OLIVERA

2009-09-21T13:07:00.005-07:00

Friends gathered around the table outside on our plantation style front porch to celebrate a visit from painter Josh Olivera. He was in town having an exhibit of his new work before he leaves for Germany for a year...

We feasted on grilled pork and chicken kabobs with mushrooms, peppers and white onion. Cucumber, tomato and feta salad. And, an amazing yellow coconut curry with shrimp and spinach; accompanied by some coconut banana jasmine rice. A true staple.

IF THIS DISH WERE A PAINTING:

Joshua Olivera

CHOKING ON THE HEART

2009-09-18T13:03:00.006-07:00

ARTICHOKES HEARTS:

They soaked in milk and dipped in egg and then smothered in flour with salt and pepper. I fried them in an inch vegetable oil on a very high heat. When the hearts were golden I set them on a plate with a paper towel to absorb the extra oil.

THAT ARE SAUTEED IN:
Then in another pan I made a sauce that consisted of white wine, 1 squeezed lemon, chopped garlic a chunk of butter and a bit of cream. I let this cook for about 10, maybe even 15 minutes and then I added the fried chokes! CRUCIAL: Stir them around and flip them a bit but for no more than 3 minutes.

Then save that sauce for the next time you have some salmon.

IF THIS DISH WERE AN OUTFIT

Yuki Torii

STUFFED CRIMSON BELLS

2009-09-10T12:26:00.005-07:00

Ingredients...

2 Red Bell Peppers

Jasmine Rice

Corn from the Cob

Roma Tomatoes

White Onion

White Mushrooms

Asiago Cheese

1/4 Cup of Pabst Blue Ribbon

Coconut Milk

Garlic

Salt & Pepper

Preheat oven to 375 degrees. Start with the rice, get it cooking and instead of using water like usual I replaced it with coconut milk. Sauteed some chopped vegetables; I used Roma's, white onion, mushrooms and corn. I threw in garlic and some PBR from a can at the last minute, along with some salt and pepper to taste. Once the rice was done I took it to the pan of sauteed vegetable and mixed them together. I then took my red bells and sliced the tops off. Stuff them almost all the way full and then top the rest with shredded asiago cheese. I put the top back on and stood them up in a glass dish and in the oven for about 20 minutes. Tasted like it was from another country. Maybe Spain, Italy, Budapest? Delish and completely experimental. That's how it always rolls....

IF THIS DISH WERE AN OUTFIT

Valentino

PURPLE POTATO CHIPS

2009-09-09T11:38:00.005-07:00

For a medium sized bowl.

Ingredients...

5 Purple Potatoes

Olive Oil

Kosher Salt

Cut the potatoes as thin as you can and then fry them in about an inch of olive oil on high heat in a pan. When a batch has cooked to golden brown crispiness, set on a paper towl and cover with another one. Repeat. Salt is key, use as much as you like.

IF THIS DISH WERE AN OUTFIT

Carolina Herrera

I NEED TO WAKE UP TO YOU EVERYDAY

2009-09-04T14:45:00.007-07:00

Ingredients...

Sushi Grade Ahi Tuna

Won Ton Squares (small)

Avocado

Cream Cheese

Wasabi

Soy Sauce

Rice Seasoning

And, a little side salad of finely chopped lettuce, thinly peeled carrots and julienned cucumber with sesame oil. I was feeling light on this one so that is why I just made a simple salad. But, probably a more suited accompaniment would have been some sticky coconut rice.

In a pan with lots of oil (again), I let it get super hot and then I threw my squares in. 3 at a time. No need to cover these guys they fry up in seconds; I burnt the first 3 not realizing how quick they cook. I would say about 6 seconds per side.

I took my sushi and cut it into slices (think flank steak) and marinated it in soy sauce and wasabi and then covered it in Rice Seasoning. If you read this blog then you will know that I have a deep deep love for this Rice Seasoning. And, if you don't read this blog then I will tell you: I am madly in love with Rice Seasoning! It is called Rice Seasoning on the label, the rest is in Japanese. It is kosher salt, sugar, and black sesame seeds. You can get it in the aisle right across from the fish counter at 17th St. Market, it is $2.79 and comes in a glass jar.

Now, it is time to assemble the fabulous fishy finger food. Take a won ton square, smear avocado and cream cheese on it and top with the pink goodness that we call ahi tuna-sushi style. I made sure to pair this dish with an outfit that both could give one another justice.

IF THIS DISH WERE AN OUTFIT

Walter Van Beirendonck

FRIED OYSTER MUSHROOMS & RICOTTA MASHED POTATOES ACCOMPANIED BY SOME PORK

2009-09-02T16:43:00.005-07:00

Ingredients...

Pork Roast

Red Potatoes

Oyster Mushrooms

White Onion

Tomato

Ricotta

Milk

Egg

Flour

Butter

Cumin

Garlic

Salt & Pepper

You probably wouldn't think, but this is a quick one. The time sucker on this dish is the potatoes. So I started the water first and once it was boiling I threw in my red potatoes.

Next was a slow cook of chopped pork, tomatoes, garlic, cumin, salt, pepper, and a little butter. The pork and tomatoes cooked the entire time I did everything else stated below. You can just let it go and it does it's own thing.

The oyster mushrooms were pretty amazing friend, it was a first. I did things a little differently though. I had them soak in milk then I took them and rubbed them in egg and saw them to their final resting place before the inferno: a bag of soft white flour with some salt and pepper too. During this time, of course you have a pan on the burner on high heat with about a half an inch of oil. Place your floured oysters in the pan and cover. Turn over when they are crispy golden brown.

When potatoes are done and are ready to become mashed, I decided to put about 1/4 cup of ricotta cheese, a bit of milk and a chunk of butter. A bit of salt and pepper to taste, of course.

IF THIS DISH WERE AN OUTFIT

Sonia Rykiel

IF THIS DISH WERE AN OUTFIT

2009-09-01T12:17:00.010-07:00

I think I am going to start including pictures.

But not of food. If you read my blog I like to mention a lot about color combination. There are many times when I cook and it could be something very nice like some chicken and sauteed zucchini with pasta or potatoes. It could taste better though. It has nothing to do with flavor; it has to do with color. How much more beautiful would that dish look (and possibly taste) if we added some bright red pepper somewhere? Before you have beige, green and more beige. But add a red to the mix and it would be so much more appealing.

So far, one of the most beautiful dishes was this one: Sole Drenched in White Wine with Periwinkle Mashed Potatoes and Kelly Green Asparagus.

IF THIS DISH WERE AN OUTFIT THIS IS WHAT IT WOULD LOOK LIKE:

John Galliano

WHAT I AM CRAVING: BEATING HEART

2009-08-29T13:24:00.006-07:00

This gorgeous dish comes from my favorite food site: Food Porn Daily. What I like about this site is really just the beautiful pictures. The whole screen is that day's dish and then there are little bitty words at the top that say: click, drool, repeat. I LIKE THAT.

I like that IF YOU WANT you can read the recipe. I am not into recipes, but I am into ideas. That is kind of why I started my food blog. I am no cook but what I eat I think it is good, healthy and somewhat cheap.

Sirloin with Shiitake Pan Sauce & Lemon Truffle Vinaigrette.

I WANT YOU and I have no idea how to cook you. But I LOVE YOU, only forever and unconditionally if you stay RARE.

WHAT I AM EATING RIGHT THIS MINUTE

2009-08-27T17:36:00.002-07:00

A Salad...

Spinach

Thinly Peeled Carrots

Cucumbers

White Onion

Flax Seeds

Nutritional Yeast

With my most favorite dressing that they have at The Cup inside the Hotel Congress.

Asian Vinaigrette. They just give it to me and I love them for it. Well, I did do my time there.....

POLENTA CAKES THAT REST ON FIELD GREENS & TOPPED WITH A DOLLOP OF TOMATO REDUCTION

2009-08-26T13:32:00.008-07:00

Ingredients...

Polenta

Roma Tomatoes

Mixed Field Greens

Corn from the Cob

Red Cabbage

Garlic

Balsamic

Olive Oil

I chopped some Roma tomatoes and garlic. I put them in a small pan with a ton of balsamic and let sit through out the whole time I cooked the rest of the meal. Don't forget to stir it occasionally, you will love how this will make your kitchen smell.

I then cooked some corn on the cob. Once that was done and cooled I stripped it from the cob. Added that sweet corn to a big bowl of mixed field greens and red cabbage with a bit of olive oil and that is your salad.

Now for the polenta. I bought the polenta that looks like a log (already made and just fine taste wise). Just sliced it up- about a quarter of an inch. In a pan of hot olive oil, I let them cook until both sides were browned.

So, on a small plate (preferably white- so all of the stunning colors pop), salad first (purple, all shades of green, & yellow). 2 polenta cakes to rest on (a slightly darker shade of yellow). And, topped with the tomato-garlic-balsamic reduction (red).

This is a nice little summer treat and the array of colors makes it even more appetizing to the palate.

*JUST A THOUGHT: Avocado would have been a very nice addition. Actually, an avocado is a very nice addition to anything, I believe.....

SALMON STEAK SABBATH

2009-08-24T13:14:00.003-07:00

Ingredients...

2 Salmon Steaks smothered in Olive Oil and topped with Rice Seasoning (my favorite, it is black sesame seeds, sugar and kosher salt!)

A Vegetable Medley sauteed of Summer Squash, Green Onion, Mushrooms, Tomato and Garlic. Spoonfuls placed on top of Jasmine Rice.

The steaks were in the oven for about 20 minutes, the exact time it took for the rice to cook. Sauteed vegetables took a little over 10 minutes....

Tasty, light, and healthy. Perfect for lazy Sunday dinner on the porch after leisurely reading the New York Times all day during a beautiful overcast afternoon.

STRASCINATI IN AN ARTICOKE RICOTTA CREAM SAUCE

2009-08-22T11:54:00.002-07:00

Ingredients...

Strascinati Pasta

Artichoke Hearts

Ricotta Cheese

Whole Milk

White Wine

Butter

Flour

Salt

While the pasta cooks in boiling water.....

In a sauce pan, I melted some butter. And then I added about 1/4 cup of ricotta cheese and I stirred and stirred to melt it down. I then added some milk, probably about a half a cup. I used whole milk, but we all know half and half or a heavy cream would have been ideal. Again, I stirred. Added a half cup of dry white wine and a bit of flour (a tablespoon). More stirred. Once it had thickened, the artichokes came on bored. Salt to taste. Key to this is to never stop stirring. Oh, and keep on a very low heat the entire time.

AUGUST, WHEN THE LIVIN' IS EASY...

2009-08-17T17:10:00.003-07:00

Ingredients...

Rice Noodles

Snow Peas

Coconut Milk

Salt & Pepper

Perfect for either a light lunch or dinner. Very quick and simple. I basically just heated a can of coconut milk in a pot. Resting in a large bowl were the rice noodles and snow peas. I got the coconut milk to a boil, poured it inside the bowl and stirred for awhile with a fork so the milk could slowly cook the noodles and peas. Salt and pepper to taste.

FRIDAY CONFESSIONAL

2009-08-14T13:19:00.004-07:00

BACON.

Sometimes when I need a late night snack, I like to eat just 1 piece of bacon that isn't quite cooked all the way.

BANANA YELLOW CURRY: FOR ONES THAT EAT ANIMALS & FOR ONES THAT DON'T

2009-08-13T12:43:00.004-07:00

Ingredients...

Skinless Chicken Breast

Firm Tofu

Snow Peas

Mushrooms

Banana

Coconut Milk

Yellow Curry

Garlic

Olive Oil

Salt & Pepper

Dinner for 4. 2 vegetarians and 2 carnivores. I had duel pan action going at the same time for this dish. 1 obviously for the chicken and the other for the tofu.

In a pan I sauteed the chicken /tofu first in some olive oil with a bit of salt and pepper. Then I added sliced mushroom and snow peas. I let it cook for awhile (like 7 minutes)... I then added a half of coconut milk to the pan with the chicken and the other half to the tofu. Next, about 2 tablespoons of yellow curry (sauce). After simmering for awhile I added chunks of mushy banana. I learned in March when my friend from Venice Beach came to town that adding garlic to curry at the very end works best.

DINING IN WHITEFISH, MONTANA

2009-08-11T14:51:00.004-07:00

What We Ate, The Highlights...

*One of the best dining experiences yet was my last night in Whitefish. We went to an old historic lodge filled with taxidermy bears, elk and mountain goats (Love). Ladies and Gentleman, let me tell you about The Grouse Mountain Lodge. We made reservations late in the evening and had the back patio to ourselves that overlooked the Whitefish lake golf course. We dined on Rare Prime Rib with Grilled Asparagus and Potatoes, Elk Carpaccio, Homemade Soup, Crab Cakes and Spice Rubbed Sake Tuna with Jicama Slaw as we sipped on Nobilo Savingnon Blanc from Marlborough, New Zealand.

*BLT's and Hard Swamp Water for lunch at The Red Caboose Diner.

*We cooked a Hutterite chicken! The freshest most delicious chicken I have ever tasted. Love these people even though I never got to see one in the flesh. They just walked into the local bar with chickens and peas (kind of like our tamale people). Brilliant. Loved this home cooked meal, shared with friends and included all the usual fixings: Biscuits with Gravy, Mashed Potatoes and Salad.

*Sunday leisure for a few hours at The Boat Club at The Lodge with the local paper and Mediterranean Flatbread, Clam Strips and a Cheese Burger with Huckleberry Cocktails.

*Katie's pasta bake. Will get the recipe and stop trying to do it myself.

Check out the new August-September issue of Zocalo. I have a recipe in there called Summer in Recession Rolls. These are all I have been eating this summer. Actually, I am eating some right now... love taking them to work to munch on. They are light, healthy, and easy. Whipped these guys (all 4 of them) out this morning and it took no longer than 15 minutes.

MAHI MAHI TO MONTANA

2009-08-04T16:17:00.006-07:00

This was last night's very nice 3 course meal I cooked for Emilie, James, Jake, Danielle, and Adam before I leave for Whitefish . Tomorrow's high in Montana is 78 degrees and the low in the evening at 51 degrees, with a 30% chance of rain. Will return in a week. Maybe.

Ingredients...

ENTREE

1 LB of Mahi Mahi

Oyster Mushrooms

Lemon

Garlic

Butter

Rice Seasoning

POTATOES FROM HEAVEN

Yukon Golds

A Lot of Butter

8 oz of Heavy Cream (I know. Gluttony.)

Salt

SALAD

Mixed Greens

Artichokes

Corn from the Cob

Raspberries

Balsamic Cream

Olive Oil

Salt & Pepper

Red and white wine spritzers.

No dessert. Those potatoes with the insane amount of heavy cream took dessert's place for the evening. Actually, for the next week. So worth it...

BUT WAIT!

2009-07-29T15:02:00.002-07:00

I did make a sandwich for lunch today.

Ingredients...

Millet Bread from Small Planet Bakery

Panchetta

Avocado

Tomato

Red Onion

Cream Cheese

Panchetta is heaven. In anything. I tend to eat it Tony Soprano style by ripping the slices apart aggressively, tilting the head back, mouth open and munch... Usually with the mouth still open because it is so good that I don't care.

I wont be mentioning The Sopranos again.

IT HAS BEEN NOTHING BUT FROZEN PIZZA & TONY SOPRANO

2009-07-29T14:43:00.004-07:00

Sorry...

Too hot to cook. No energy. Eating frozen pizza. The somewhat healthy kind that you can get at 17th St. Market in the frozen section. I got the 3 cheese with tomato and then added my own red onion and artichoke hearts. This was especially tasty with Season 2 of The Sopranos. Cooked in the oven for 15 minutes on a stone. Summertime laze with televison and mosquitos. This is just where I am at....

BAKED PERCIATELLI & A SLICE TO THE THUMB

2009-07-25T12:54:00.003-07:00

THIS ISN'T ONE OF THE BEST, FOLKS!
This is actually quite a weird one. Any real chef would think this isn't right. But while I was slicing the garlic I almost took my thumb out. So we will blame the sequence of how this was prepared on the loss of blood.

Ingredients...

Perciatelli

Roma Tomatoes

Garden Style Sauce

Asiago Cheese

Garlic

Olive Oil

Salt

Preheat oven to 350 degrees. Slice tomatoes, chop garlic and place on a sheet pan with drizzled olive oil. Bake for 10 minutes. During this time you should have water boiling for the perciatelli. Once the perciatelli is al dente, I took a round glass dish and started with some garden style red sauce, then the perciatelli, topped with the baked tomatoes and showered the dish with asiago. Let it bake for about 10 minutes.

*This post is proof that I do not lie and pretend that I am some marvelous cook. But, it was tasty and I am having the leftovers for lunch today.

LAST NIGHTS DINNER WITH BOBBY FROM LOS ANGELES & CARINA FROM CINCINNATI

2009-07-22T15:24:00.010-07:00

Ingredients...

THE FISH
Yellow Tail Chunks
Ahi Tuna Chunks
Garlic
Butter
Lemon

THE GREENS
Dandelion Greens
White Onion
Mango
Walnuts
Orange
Apple Cider Vinegar
Olive Oil
Balsamic Cream
Sugar

Preheat oven to 350 degrees. Place fish chunks in a deep bowl. In a little ceramic mug I put a huge chunk of butter and my freshly chopped garlic and heated it up. Pour all over the fish and squeeze 1 lemon on top. Stir, getting it completely saturated. Once you have done that transfer that goodness to a glass dish and place in the oven for 20 minutes.

GET OUT THE BOWLS
Bowl #1:
Soak your dandelion greens in water for 15 minutes to soften them up.
Bowl #2:
Sliced onions drenched in apple cider vinegar.
Bowl #3:
Chopped mango soaking in balsamic cream

In a little olive oiled pan on high heat, add your walnuts, then some butter and some sugar. When they are browned add these beauties to bowl #3. When the dandelion greens have softened combine bowls #1 and #2 and squeeze some orange on top. Then add bowl #3 and mix. Nice salad.

ARTICHOKES ARE ANGELS

2009-07-21T15:00:00.003-07:00

Ingredients...

Angel Hair Pasta

Artichokes

Brie

Butter

Salt

Sauteed those amazing artichokes in butter while your angel hair is cooking. Once pasta is done, throw in dime size bits of brie and stir for awhile so it becomes as creamy as it can get. Add in the artichokes and some pinches of salt to taste.

This is the I-got-home-late-last-night-and-didn't-have-dinner version. Sorry, it could be a lot more fancy by maybe making a brie type cream sauce or something.... But, sometimes less is more. I scarfed it down in like 3 minutes and had sweet dreams about artichokes with wings and halos.

I HEART WILD CHINA

2009-07-20T11:43:00.003-07:00

Anytime 17th St. Market has a "wild mix" of random fish cuttings, I get it. It is always super cheap and fresh and not to mention very pretty. This particular mix was full of little bits like squid and octopus. Last night's dinner was a stunning color combination: Green, Red, Butternut Yellow, Blue, White, and Glossy Dark Brown (Balsamic).

Ingredients...

1/2 LB of Wild China Mix

Romaine Hearts

Blueberries

Balsamic Glaze

Olive Oil

Flour

Salt & Pepper

Wild China needs to be locked in a bag full of flour and salt and pepper for a couple of minutes while you are waiting for your oil to get piping hot. Once hot, throw those beauties in and turn over when they are a golden butternut yellow.

Salad is as easy as it can get. Just some romaine hearts with blueberries and a olive oil and balsamic glaze. Very light. I couldn't get over all of the colors on the plate, there was a piece of fish that was in my mix that I couldn't identify, but it was the nicest hue of those really red sunsets that we are lucky to see every once in awhile in Tucson.

Eaten after the rain with a glass of white wine while listening to Creedence Clearwater Revival. Someday never comes....

SATURDAY'S SAUTEED SUMMER SALAD CHILLED

2009-07-18T14:27:00.006-07:00

Ingredients...

Summer Squash
Asparagus
Avocado
Garlic
Almonds
Nutritional Yeast
Olive Oil
Salt & Pepper

In a large pan with many drops of olive oil, sauteed some asparagus tips and summer squash. 3 minutes before you turn off the stove, add some fresh chopped garlic. Transfer to a glass bowl and add the almonds, dashes of salt and pepper and nutritional yeast, because it is good for you. Place in refrigerator to chill out. When ready to serve, top with avocado.

If you are a meat eater I believe this would be excellect with procuitto.
Even better: Crispy procuitto

ALL YOU NEED IS LOVE

2009-07-17T12:52:00.004-07:00

A light summer lasagna, if your tough enough to crank up that oven.

The Love...

Shataki Mushrooms
1/4 of a Glass of Red Wine that was left from the night before

Because the Shataki's have deep love for some red wine, give them a room in a medium sized glass bowl and christen them with some pinches of salt. Make them dizzy with a fork and then let them rest.

The Lasagna...

Lasagna Noodles
Garden Style Red Sauce
Fresh Shredded Romano
THE LOVE

Preheat oven to 375 degrees. In a large sauce pan on high, start with the garden sauce (it came from a jar, sorry) and add the drunken lovers. Let simmer. After about 15 minutes you can turn off the heat and start assembling your lasagna. In a rectangle glass dish, start with the sauce, then Romano, topped with noodles and repeat. Bake in the oven until noodles are soft and cheese is golden brown.

Of course, traditionally if you eat lasagna there surly is ricotta sandwiched in there but I didn't have any and this. So, who says we have to have any? But, take note: It is hot here, this heat is already slowing us down and if you are going to cook lasagna in a kitchen that already feels like an oven, well you just might want to skip the extra cheese and meat. Save it for the wintertime.

WHEN IT IS 104 DEGREES WITH HUMIDITY AT 23%

2009-07-16T12:18:00.003-07:00

A no brain-er for the fried brain-er.

Ingredients...

Romaine Lettuce
Red Onion
Plum Tomatoes
Radishes
Corn
Olive Oil
Salt & Pepper

Nothing special. But light. Good to put in the body, little bites through out the work day... because it is so painfully hot and the swamp cooler isn't working.

POTATO SCALLOPS, IF WE LIVED IN NEW SOUTH WHALES

2009-07-15T14:13:00.003-07:00

Also known as Potato Latkes, Potato Pancakes, Potato Patties...

Makes 3 basic cakes.

Ingredients...

1 Very Large Yukon Gold Potato
1 Egg
Garlic
Flour
Olive Oil or Butter
Salt & Pepper

Grate your Yukon Gold. Transfer your shavings to a colander and start squeezing as much of the potato liquid as you can. Place in bowl and crack open an egg. Add your freshly chopped garlic and about 1/4 cup of flour. Mix with a wooden spoon.

Shape into patty style. Fry in sizzling butter or olive oil or both.

This is just the starter. Now you can be creative and add whatever you like to make them a bit more interesting. Whether it be sauteed spinach, mushrooms, curry powder, red bell peppers, green onion, some type of shredded cheese...... What have you.

Some people put a dollop of sour cream on top, I would be more inclined to have sliced avocado on mine. Actually, if I were to have a potato cake in the morning time, I would add bacon. Hello grease, I love you.

SUMMERTIME VACATION BREAKFAST WITH NOAH

2009-07-10T16:10:00.003-07:00

On vacation. But, I have been eating wonderful delish bites, including this one with Noah of Trickhouse.

1st Course: Grilled Shrimp with Fresh Peaches & Cherries.

2nd Course: Buttermilk Pancakes with Butter and Maple Syrup & Bacon

3rd Course: Frittata with Fresh Basil and Tomatoes from Noah's Garden Topped with Roasted Garlic and Romano Cheese

Out of control. And, we weren't even planning on eating like royalty.

Returning with recipes on the 13th of July. It is Preen's 2nd anniversary. Please come down for fashion festivities this Monday at 8:30 sharp!

HOLY SANDWICH MATRIMONY

2009-07-02T13:43:00.005-07:00

Ingredients...

2 Slices of Small Planet Bakery's Millet Bread
Fresh Figs that were delivered to me (Thank You)
Bacon
Avocado
Gorgonzola

Double toasted bread with melted gorgonzola on just one of the slices. Figs placed on top of the cheese. Other slice: Spread avocado and top with bacon. Marriage will unite these 2 lovelies blessed from the gods.

WAITING FOR THE MONSOONS

2009-07-01T13:51:00.002-07:00

A Salad.

Ingredients...

Asparagus
Radishes
Carrot
Cucumber
Cream Cheese
Avocado
Garlic
Butter
Salt & Pepper

Heat oven at 375. Melt as much butter as you want and mix with lots of garlic. pour over and massage into asparagus. Stick in the oven for about 10 to 15 minutes. In a bowl you should have some chopped radishes and some shredded carrot. When asparagus is done, cut in 1 inch bits and toss in the bowl with the radishes and carrot. Next, a nice healthy scoop of cream cheese. You want this to be on the top of the asparagus so it can have an easier time melting. Mix well. Place in refrigerator for about 5 to 10 minutes to cool off completely. When that is done, you will then toss in the bowl some chopped cucumber and avocado. Dashes of sesame oil always a must and salt and pepper to taste.

Perfect salad to eat outside while sweating to the monsoon teasers.

Come on now, already....

WEALTHY RICOTTA MUSHROOM SAUCE OVER WHITE WINE CHICKEN

2009-06-30T12:05:00.006-07:00

Ingredients...

Your Preference of Chicken
1 Glass of White Wine
Mushrooms
Green Onion
Garlic
Ricotta
Butter
Salt &Pepper

Preheat oven to 350 degrees. Soak chicken in 1 glass of white wine with dashes of salt and pepper for a half of an hour. Before you place it in the oven drain the chicken wine into a cup because you will need it with your ricotta cream sauce.

Melt 1/4 cup of butter in a pan. Toss in your chopped mushrooms and green onion. Cook for about 10 minutes on a high heat. Next, add your cup of chicken wine, let this cook for a few minutes. At the end add 2 heaping tablespoons of ricotta and your freshly chopped garlic. At this time you can turn the burner completely off and just stir it a bit.

When you check on the chicken from time to time, take it out and with a spoon, scoop up the natural juices to pour over chicken. It will keep it moist and help prevent it from drying out.

Serve ricotta mushroom sauce over chicken.

NOTE: This meal is so rich it will make you feel like a million bucks.

STARTING THE DAY OFF EASY

2009-06-27T17:16:00.003-07:00

Ingredients...

2 Eggs
Spinach
Olive oil
Salt

A few drops of olive oil in a small pan. On high heat. Crack 2 eggs and do nothing for 1 minute. Start to move pan around and use a spatula to shift eggs. Slice the yokes and add small dashes of salt. Place a thin layer of spinach on top and cover for a few seconds so you can gently wilt the spinach. Fold in half. Has a bit of a fritatta feel without the fuss of the oven. Because as we all know, when you live in the desert the oven is the last thing you want to turn on.

CIAO BELLA... MANJA YUKON!

2009-06-25T11:45:00.006-07:00

Today's lunch for 1.

Ingredients...

1 Large Yukon Gold Potato

Tomato

Romano Cheese

Fresh Basil

Garlic

Mayonnaise

Olive Oil

Salt

Boil potato, when soft, take out to cool. Chop into hunky chunks and run some cool water over them. Chop a lot of garlic and tomatoes. Shred Romano cheese and throw in fresh basil. 2 tablespoons of olive oil and 1 tablespoon of mayonnaise. Salt to taste.

*If I were to make this potato salad again I will toast the garlic in a small pan before adding it to the potatoes. Raw garlic: very good for you but pungent.

MOVE OVER BACON...

2009-06-24T15:37:00.004-07:00

...here comes a guest blogger!
Yup.
It's Emilie here... with an addendum to Erin's seafood extravaganza. Not only did I partake of this gluttonous treat, but I contributed 2 (count them 2!) dipping sauces. Erin has asked me to share them .

sauce # 1
a generous amount of A1 steak sauce
a squirt or two of Sriracha
1 tbs. Dijon mustard
a splash of Worcestershire sauce

sauce #2
mayo mayo mayo (for Erin)
a squirt of ketchup
a plop of honey Dijon mustard
a tsp. of crushed garlic (I used the jarred, almost pureed stuff)

Nothing too fancy here.
I usually make my sauces up as I go along. Erin commented that I always make 2. True. I try to do one creamy and one spicy. I try to please everyone... all the time (ha!).

Obviously all of these ingredients and amounts are open to interpretation.
Personally, I like the challenge of raiding my host's kitchen and using what is available.

Happy dipping!

FRIED MIX OF SEAFOOD SPLENDOR

2009-06-22T17:53:00.005-07:00

Ingredients...

1 LB of Seafood Bits
Coconut Milk
Flour
Oil
Salt & Pepper

Spinach
Soy Sauce

Pretty great. Sometimes when you go to 17th Street Market they will have a random seafood mix for cheap. I am not really sure what all was in it but for sure some octopus, calamari, lobster and maybe some crab... About 10 different kinds though. I let it soak in a bowl of coconut milk for about 10 minutes. Then I dipped it flour and threw it into the piping hot olive oil and covered it.

(Very important: When you fry little bits, tongs are necessary. Real tongs I mean, not ice cube tongs like I use. Birthday is coming up....)

On a platter I made a bed of spinach, covering the entire plate. I then drizzled some soy sauce. Once the seafood bits were cooked to perfection I placed them on top of the spinach bed and it's greasy goodness and heat slowly wilted the spinach.

ATLANTIC SALMON FILLET WITH COCONUT CREAMED PEPPERS & OYSTER MUSHROOMS

2009-06-19T13:04:00.004-07:00

Birthday dinner for my sister. I think she liked it....

Ingredients...

Atlantic Salmon Fillet
Garlic
Butter
Lemon
Rice Seasoning

1/2 Can of Coconut Milk
Oyster Mushrooms
Red Bell Pepper
Touch of Olive Oil
Salt & Pepper

Preheat oven to 400 degrees. In a small bowl with your oyster mushrooms and thinly sliced red bell peppers, pour a half can of coconut milk with some salt and pepper to taste. Stir and let sit. (I think chives would be ideal in this one.)

Chop as much garlic as you can handle and place in a coffee mug with a big chunk of butter. I hate to say it but microwave it for 15-20 seconds (I am learning that I kind of like the microwave- especially for this particular thing). Pour on top of salmon, squeeze a little lemon and top with rice seasoning (see yesterdays post: tuna salad). Wrap in foil, place in oven and turn it down to about 350 degrees. Cook for about 20 minutes or until you start to smell it.

Lightly oil a sauce pan with some olive oil. Once hot, add the veg and then turn down the heat to low. Cover and stir occasionally. Timing is pretty perfect on this one.

WHAT I AM EATING FOR LUNCH TODAY

2009-06-18T14:43:00.003-07:00

Kind of the best Tuna Salad ever.

Ingredients...

1 Can of White Fish Tuna
Homegrown Tomatoes
Walnuts
Spinach
Avocado
Green Onion
Sesame Oil
Rice Seasoning*

Mix well, place in Tupperware and you are good to go for the day.
Perfect with a large glass of iced green tea.

*I may have mentioned this rice seasoning; you can get it at 17th Street Market. It is amazing, consists of just black sesame seeds, salt, and sugar. Mainly intended for sushi but I want to (and do) put it on everything. $2.89. Worth every penny.

HOMEMADE PIZZA WITH INDIAN EGGPLANT & SPINACH WITH A RED SAUCE THAT YOU WILL NEVER GET YOUR HANDS ON

2009-05-19T14:21:00.006-07:00

Ingredients...

1 Packet of Yeast
3 Cups of Flour
2 Cups of Water
Pinches of Salt & Sugar

Indian Eggplant
Spinach
Fresh Buffalo Mozzarella

*Red Sauce

Preheat oven to 350 degrees.
I opened up a packet of yeast and turned on the water from the faucet. Once it became warm I ever so gently poured the yeast in and stirred until it dissolved. I put pinches of salt and sugar in it too and set it aside. I then took 2 Indian eggplants and thinly sliced them. I broke off pieces of spinach (not chopped) so it would look like basil because I was out of basil. Going back to the yeast, I started to add some flour, followed by some stirring, then more flour, then more stirring. Once it became too thick for my wooden spoon, I covered it in olive oil and placed it on the cutting board and started to knead it (with love: very important). I shaped it into your usual looking pizza dough style and then added the red sauce, then pieces of mozzarella, followed by eggplant, spinach and then topped with mozzarella again. Place in the oven. cook until golden brown. Super yum!

*About the red sauce.....
The red sauce I had was left over from the other night. It was made by my sweet lover's 2 hands. It is amazing. There is still some left in the refrigerator. And it is TOP SECRET. But, just to give you a little idea, it had about 8 different vegetables, 5 different herbs, and spicy sausage!

AUNT PENNY"S ALFEDO STYLE SPAGHETTI

2009-05-18T15:05:00.002-07:00

Ingredients...

Mushrooms
Red Bell Pepper
Green Bell Pepper
Red Onion
Yellow Onion
Yellow Squash
Roma Tomatoes
Spinach
Fresh Basil
Garlic
Olive Oil
Salt & Pepper

Spaghetti

1 Can of Aunt Penny's White Sauce

Fresh Romano

In a large stock pot with olive oil (of course), throw in all of the vegetable and herb ingredients above EXCEPT for the spinach and garlic. Let sit in the pot for a half of an hour or longer if you so desire...

Another large pot for the spaghetti. When the spaghetti is almost done add the can of Aunt Penny's White Sauce to your vegetables. Keep stirring until it is even and milky. At the very last moment add your spinach and garlic. These 2 ingredients don't need to cook for more than 3 minutes. Seriously.

Top with freshly grated Romano cheese.

*CONFESSION
This dish was good or else I wouldn't have posted it. BUT:
The can of Aunt Penny's white sauce was bought on a whim. I thought I would experiment. People, no need to do it. Stick to fresh. It would have actually been more cost efficient if I had made my own, not to mention healthier. Sorry Aunt Penny, I will donate my 2 other cans to the food bank. Thank you.

WEDNESDAY'S LATE NIGHT FRIED CHICKEN AND OTHER DELICIOUS SIDES

2009-05-14T11:06:00.005-07:00

Ingredients...

4 Chicken Breasts
Jasmine Rice
1 Can of Organic Corn
Asparagus
Coconut Milk
Shredded Romano Cheese
Garlic
Olive Oil
Flour
Salt & Pepper

In a Paper bag put a cup of flour and 1 tablespoon of salt and pepper. Take the breasts and place them in the bag and shake until the breasts are evenly floured. Once the pan is hot with a lot of olive oil, place chicken in pan and cover. Leave heat on high. Flip when it is flaky browned a bit.

On a sheet pan place asparagus. Cover in loads of olive oil and freshly shredded Romano cheese and chopped garlic. Roll the asparagus so the cheese, oil, and garlic is evenly covering it. Set aside.

You know the drill when it comes to this rice recipe. Replace the water with a can of coconut milk. Once rice is done, dump in the can of corn (this was delicious, by the way- and needs a better name than Rice Corn- any suggestions?)

When chicken is done frying place in the oven as well as the asparagus. They can cook for the exact length of time, which is about 20 minutes.

I enjoyed this meal with a tall glass of club soda and ice with freshly squeezed lemon from my lemon tree.

WILD SALMON & COCONUT CREAMED SPINACH FOR LONGEVITY

2009-05-06T18:39:00.002-07:00

For a romantic dinner on the front porch for 2.

Ingredients....

1 LB Of Wild Salmon

1 Bunch Of Spinach
1/2 a Can of Coconut Milk
Pretty Much 1 Bulb Of Garlic
1/4 Cup of Butter
Olive Oil
Salt & Pepper

Preheat oven to 300 degrees. Chop up a half of bulb of garlic. Place your gorgeous pound of salmon in a glass dish and spread the garlic evenly on top. Drizzle with olive oil, heavenly sprinkle salt and pepper and give it a good rub. You can either put it back in the refrigerator like I did or I am pretty sure you could set it aside at room temperature (I still get a bit paranoid with fish). I let the salmon sit for about a half of an hour and then I took it out of the dish and wrapped it up in foil and popped it in the oven. Let cook for no more than 25 minutes.

Right before you take the salmon out to serve, grab a sauce pan, throw in the butter and once it is melting pour in that half of can of coconut milk. Let it sizzle and then add the coconut milk. Salt helps too. Take you bunch of spinach, put it all in and watch it shrink. Stir and rotate. I don't like over cooked slimy spinach so mine was half cooked.

This meal added 3 extra years to my life. SUPER HEALTHY.

LAST SUNDAY'S SHRIMP SPAHGETTI

2009-04-29T17:52:00.001-07:00

Ingredients...

Shrimp
Asparagus
Oyster Mushrooms
Green Onion
Garlic
Basil
Butter
Salt

Finely Shredded Parmesan Cheese

In a large bowl I threw in all of the ingredients. Shrimp, chopped asparagus and green onion.... Broke off pieces of oyster mushrooms just like you would while breaking crackers. I chopped a TON of garlic because I felt like it and melted about 1/4 cup of butter. Added a bit of salt and let it sit there to marinate for about an hour. I actually put it back in the refrigerator, normally I wouldn't because I believe the food should be at room temp but I did because of the shrimp. Maybe I didn't need too....

After about an hour I started to get the water to a boil for the spaghetti. And, at this time I have a large pan sitting on the burner at high heat. Everything in the bowl goes in. Note: No basil has been mentioned. But, at some point chop up a whole bunch and then set aside. Sauteed it all (except for the basil).... for awhile too. Like 20 minutes. It will be at the very end, 2 minutes till you are done sauteing that you will throw in the basil. THIS IS KEY WHEN COOKING WITH BASIL I HAVE LEARNED.

Spaghetti should be done at the exact time too. This time I decided to mix the pasta with with shrimp and vegetables instead of serving the pasta and then the vegetables/shrimp on top. Mix in your shredded cheese even though the Italians say absolutely no fish with cheese. Sorry Italians, it is GOOD.

And Voila!

BRADLEY CURRIED DE AMOR

2009-04-13T14:20:00.005-07:00

Dessert included.

Ingredients...

Broccoli
Red Bell Pepper
Yellow Squash
Green Onion
Garlic

Yellow Curry
Peanut Butter
Soy Sauce
Sesame Oil
1/2 & 1/2

Jasmine Rice
Coconut Milk

In a glass dish, I chopped up 2 medium sized yellow squashes, a large handful of green onion, 1/2 a red bell pepper- thin little strips- and about 6 small to medium cloves of garlic. I then dumped 1 1/2 tablespoons of soy sauce and sesame oil, a dash (about 6) of salt and pepper and mixed well with a wooden spoon and let sit. No need to refrigerate.

Time for rice, which takes about 25 minutes to cook. Measure out the desired amount of rice you would like and instead of water replace with coconut milk. Jasmine is a must.

When you are ready to sauteed vegetables, go ahead and dump your vegetables in a pan on high heat. Let them cook for about ten minutes and then you can start to add some yellow curry (I used about 3 tablespoons), and about 2 heaping spoonfuls of peanut butter. Don't be afraid to put as much sesame oil as you like (my personal favorite). Last, add about 1/4 (or more!) Mix well and turn heat to low.

You can mix the rice and vegetables together and serve in one big bowl. But trust me, serving them in separate bowls looks nicer. Plus, the rice is so tasty on its own that when you are blessed with a bite that is just rice, it is heaven.

DESSERT

Vanilla Bean Ice Cream
Red Delicious Apples
Mint

Scoop out as much ice cream into a bowl that you will be serving for you and your guests. Then put it in the microwave for 1 minute (ouch, I know). Next, grate an apple like you normally would do to a block of cheese. Thinly cut mint as small as you can get it. Mix together and put back into the freezer. Back to being frozen by the time dinner is over and any kind of remembrance of it being in a microwave (shhh..) will soon dissipate when you take the first bite.

Serve with very strong hot coffee or for women who are with child: Mint tea.

COSMIC APRIL THERAPY

2009-04-08T15:37:00.000-07:00

This is a very refreshing small bite.

Ingredients...

Cosmic Carrots
Cucumber
Yellow Onion
Raspberries
Avocado
Fresh Romano Cheese
Olive Oil
Reduced Balsamic Glaze

On a small plate, make a bed of thin sliced cucumber, top with shreds of carrots (I was gifted beautiful organic cosmic carrots from a local farm and are almost a burgundy color and super bright cosmic orange inside), and chopped yellow onion. Drizzle some olive oil and drop some raspberries on top. 2 slices of avocado and sprinkle fresh romano cheese. Swirl a balsamic glaze on top and you are ready for spring.

LOVER'S APPETIZERS

2009-04-06T16:11:00.002-07:00

The easiest ever and the most tasty.

Ingredients...

White Mushrooms
Gorgonzola Cheese
Garlic

Pre heat oven to 375 degrees. Pull out the stems from the caps of the mushrooms. Stuff with a clove of garlic and sprinkle gorgonzola cheese on top. Cook in the oven for about 20 minutes. Delish.

BON JOUR TO THE SOUTHWEST

2009-03-30T16:50:00.000-07:00

As a side dish, over pasta, or on top of a bed of greens.

Ingredients...

Scallops
Shallots
Red Peppers
White Wine
Garlic
Salt & Pepper

Sauteed shallots (cut into quarters), thinly sliced red bell peppers and garlic in a pan with a nice amount of butter. Next, let sit for awhile on a medium heat so it can stew and then add the scallops. Squeeze fresh lemon into the pan and add about 1/4 cup of white wine. Salt and Pepper for seasoning.

TODAY'S AFTERNOON SALAD ON A WARM DAY

2009-03-17T16:13:00.002-07:00

Very quick, very simple...

Ingredients...

Asparagus
Cucumber
Red Pepper
Red Cabbage
Pine Nuts
Olive Oil
Salt & Pepper

First, I grilled up some asparagus, smothered in olive oil and salt and pepper. Placed in the oven at 400 degrees.

I shredded red cabbage, sliced up cucumber into triangles and red pepper into squares. I threw some pine nuts in a pan and set on high heat, occasionally flipping, shifting and tossing around for an even roast.

Once asparagus is done, let it sit out for awhile so it cools down. Once it is ready, you are free to chop into whatever shape you like. All ingredients into a bowl and mix together with your hands. You will not need any additional olive oil for a dressing, the oil from the asparagus provides the perfect amount.

This was a nice salad for a day like today- 86 degrees.

BANANA ALMOND & BUFFALO MOZZARELLA EMPANADAS WITH HUCKLEBERRY SYRUP

2009-03-12T12:37:00.011-07:00

The first and only time I had banana mozzarella empanadas was in Southern Mexico. They were the creamiest and dreamiest in all of the Yucatan! These little nibs that I whipped out the other night from left over dough and bananas going bad were tasty. But, keep in mind this recipe is in dire need to be perfected. Good start though, good start...

Makes 6

Ingredients...

THE DOUGH

1 Packet of Yeast
1 Egg
Flour
Honey
Sugar
Salt

THE FILLING

3 Bananas
Sliced Raw Almonds
Condensed Milk
1 Egg
Honey
Sugar

THE DOUGH

In a glass bowl place a heaping tablespoon of organic (very important) honey and slowly let the warm water melt the honey. About 2 and a half cups of water will do. Stir the honey and make sure it has dissolved. Slowly sprinkle the yeast in and stir. Let sit for about 5 to 10 minutes or until it has a foamy cap.

In a large bowl throw about 3 cups of flour in, add 1 1/2 tablespoons of lavender and about 3 tablespoons of sugar and 1 and a half tablespoons of salt. Mix with a wooden spatula and create a well in the center. When your yeast mixture is ready to go, pour it inside the well. Mix together. The dough should be pretty wet, almost of a liquid consistency. Add a bit of flour and keep stirring. Remember to just add a bit at a time. When it gets too hard to stir, on a floured surface, take the dough out of the bowl and start kneading. Kneading is very important- the yeast is like a heart that you need to pump to keep alive.

When your dough is ready to "sleep", place in a bowl and cover with a moist linen. After an hour or so it will double in bulk. When this has happened, punch the dough to release the air. Continue kneading and place back in the bowl and cover again with a moist linen.

THE FILLING

In a bowl slice up 3 bananas. Melt 1 tablespoon of condensed milk and 1 tablespoon of honey together. Pour into the the bananas and add 2 tablespoons of sugar. Add about 1/4 cup of sliced raw almonds and mix well. Slice 12 pieces of buffalo mozzarella and set aside.

MAKING THE EMPANADAS

Preheat oven to 375 degrees. Grab a handful of dough and make into a ball. Start to flatten out that ball by either using your hands and fingertips or a rolling pin. Place one slice of cheese on one side of the circle top with filling (about 2 heaping tablespoons) and cover with a second slice of cheese and seal. You may need to use some water to seal the ends. Place on sheet pan.

When you are done, cover evenly with sprinkled flour and slice 3 slits on top. Place in oven for 10 minutes. Before your ten minutes is up whip up one egg and a tablespoon of sugar. Take empanadas out and baste the tops with your egg and sugar mixture. Put back into the oven for another 5 to 10 minutes or until the are golden brown.

I just happen to have some huckleberry syrup. Drizzled on top, it was pretty divine.

HOME FOR LUNCH WITH A QUICK VEGETABLE BURGER

2009-03-11T15:08:00.001-07:00

Recipe for 1 quick vegetable burger.

Ingredients...

Spinach
Red Cabbage
White Onion
1 Carrot
1 Roma
1/2 of a Small Italian Eggplant
1 Egg
1/2 of an Avocado
Flour
Olive Oil
Salt & Pepper

Side of Mayonnaise (my favorite)

Quick lunch, really. Get out a small mixing bowl and being to cut up some spinach and red cabbage (small handful size). Same with the Roma tomato (try to do away with the insides and seeds), Italian eggplant and a little white onion. Cut/chop as finely as you can. Take a peeler and peel away your carrot. Crack open your egg into the mix and add your desired amount of salt and pepper.

Mix well, use your hands, making sure you smother that egg into every crack and crevice. Have some flour on the side, you don't need much. Now, shape into a patty. Heavenly flour both sides so it keeps its patty form. Set aside.

A little heavy on the olive oil, in a pan, on high. When oil is hot enough, place vegetable patty in and cover. Lower the heat to medium and flip when bottom is crispy golden brown.

Top with some slices of avocado (salt on top) and mayonnaise on the side for dipping, or whatever it is you may prefer.... Ketchup, mustard...

This is such an easy thing to make. You can pre make this mixture and leave in the fridge over night or you can fry up patties and freeze for a later time.

Also, very nicely color coordinated vegetable combination. Could use a little yellow, maybe summer squash next time.

NAIM AMOR'S BOWL OF MASHED POTATOES

2009-03-10T14:50:00.005-07:00

I whipped up this little dish a half an hour before I left for Naim's BBQ.

Ingredients...

4 Red Potatoes
2 Big Yukon gold Potatoes
8 Strips of Bacon
5 White Mushrooms
Cream Cheese
White Wine
Butter
Salt & Pepper

For mashed potatoes in a flash, chop up your potatoes in small cubes. Get a large pot and fill with water. Once it reaches a boil, drop in the potato cubes. Cover and let cook on high for about 15 minutes.

While your potatoes are cooking you are free to start frying up some bacon. I prefer my bacon to be slightly more on the crispy side. You can also start chopping up the mushrooms and garlic.

Once you have the mushrooms and garlic chopped, in a small pan on high heat, melt a large cube of butter and once melted you are ready for the mushrooms and garlic to sauteed. When they are done, dump into your potatoes along with the extra butter.

Next add about 2 tablespoons of cream cheese and mix well with a wooden spatula. Chop bacon however you like (chunky or not so chunky), a half a cup of any white wine, Mix hard and well. Desired amount of salt and pepper and you are ready for the BBQ!

ASIAN FEEL CHICKEN & RICE NOODLE WITH PEANUT SOUP & FRIED ROMA TOMATOES

2009-03-05T14:59:00.006-07:00

When it comes to soup, I believe there is no need for measurement. I surprisingly ended up with quite a bit of soup left over. Soup is the only kind of left over I will actually eat and it is usually better the next day.

Ingredients...

1/2 of a Left Over Rotisserie Chicken from Maynard's Market
Red Cabbage
Red Onion
Rice Noodles
Peanut Butter
Peanuts
Sesame Oil
Salt and Pepper

3 Roma Tomatoes
Paper Bag of Flour
Salt and Pepper

Fill a large stock pot with water- wait for the boil. I picked off the bones from the rest of my chicken that was left over from a few days ago. Drop in boiling water. Along with the bones. Next, Toss in your red cabbage and a large handful of peanuts. About 2 tablespoons of sesame oil and a dash of garlic powder (of course fresh garlic would be key but I was feeling lazy). Then I added the peanut butter, about 2 heaping spoonfulls (use a wooden spoon) and some red onion.
Don't forget your desired amount of salt and pepper and let simmer on the stove for 15 minutes or 5 hours...

Regardless, when you are ready to eat within the next 25 minutes, you will get a small frying pan out, fill with hot olive oil and turn up high. Start slicing your roma's, the thicker the better; I have come to find out. Take a small paper bag and fill with about a cup of flour and salt and pepper, take your slices and drop them in the bag. Shake until each slice is evenly floured.

At this point your oil should be hot enough and you are free to throw in a batch of floured tomatoes and cover. TIME FOR NOODLES. These noodles cook fast so make sure it is the last thing you add to your soup. The soup and the fried roma's were done pretty much at the exact same time (which is always nice).

Last thing: Don't forget to take out the chicken bones from the soup before serving.

CHILEAN SEA BASS & PORTABLLA BOWLS FILLED WITH MASCAPONE CREAMED CORN WITH AVOCADO & CRISPY PARMESAN ALONG WITH FLUFFY MILKY MASHED POTATOES

2009-03-04T12:28:00.001-07:00

30 to 45 minutes of cooking, only because of the potatoes. Serves 2.

Ingredients...

1/2 Lb of Chilean Sea Bass
4 Yukon Gold Potatoes
2 Large Portabella Mushrooms
2 Cobs of Corn
1 Avocado
2 Tablespoons of shredded Parmesan
2 Tablespoon of Mascapone
1 Meyer Lemon
Olive Oil
Milk
Butter
Garlic
Salt & Pepper

Preheat oven to 350 degrees. Fill 2 somewhat large pots with water and wait for them to boil. While you are waiting for them to boil, chop up 3 or 4 cloves of garlic. Next, get a nice big piece of aluminum foil and drizzle olive oil and squeeze half of a Meyer lemon in the middle. Take half of your chopped garlic and create a bed for your fish. Place the fish down on the bed and do the same to the top. Wrap completely in the foil and set aside.

Once the water has boiled in both pots throw in the potatoes in one and the 2 cobs of corn in the other. Corn should take about 15 (if that) minutes to cook. When done, strip the cobs of their kernels and place in a bowl. Add your 2 tablespoons of mascapone, some salt, and mix well. Take your portabellas and dig a bit of the center out to make room for your corn. Place spoon fulls of the corn inside your portabella bowls and a half of an avocado and topped with a tablespoon of shredded Parmesan for each one.

You can now put the Chilean Bass and your portabellas in the oven at the same time! It only took about 20 minutes for the fish to cook and it came out perfectly. Once the potatoes are ready for mashing, drain the water of course and add as much butter as you like (more the better). Start mashing and add a cup of milk along with your desired amount of salt and pepper. Fluffy and Classic.

MY FAVORITE VEGETABLE SANDWICH

2009-03-03T14:54:00.000-07:00

Easy and healthy. You should be eating this everyday.

Ingredients...

2 Slices of Whole Wheat Bread
1/2 of an Avocado
Tablespoon of cream cheese
Red Onion
Tomato
Cucumber
Spinach
Sea salt

No one really needs guidance in making a sandwich but this is the best way:

Lightly toast your 2 slices of bread. We will start from the bottom and build up.
1. Toast
2. Avocado
3. Sprinkled Sea Salt (because salt is the best thing on avocado)
4. Tomato (because salt is very good on tomato as well)
5. Cucumber
6. Red Onion

Set aside.

7. Toast
8. Cream Cheese
9. Spinach (it sticks nicely to the cream cheese)

And now marry 1-6 and 7-9 and you have the perfect vegetable sandwich for your mid- afternoon lunch.

LINGUINI CARBONARA WITH BACON, ARTICHOKE HEARTS, AND ST. ANDRE

2009-02-24T14:17:00.000-07:00

Took no more than 40 minutes.

Ingredients...

Linguini
Bacon
Artichoke Hearts
A Small Chunk of St. Andre
1 Egg
Olive Oil
Salt & Pepper

Get water to a boil and throw in your linguini. While it is cooking you are going to
start with the bacon first. This dinner was for 2 so I used a half of a package of bacon because my guest and I love bacon and believe you can never have enough. Crisp up the bacon and let it sit.

Once the pasta is done you are going to want to crumble up the bacon into the pasta and you can do this with your hands. Crack open an egg and mix well. Next add your desired amount of artichoke hearts and St. Andre cheese. This is a very creamy cheese so try to get extra small bits in there, it will melt anyways. Mixing this with a wooden fork works the best. When blended evenly, you are done.

This is really too easy of a dish. What I wanted to do if I had more time is that I think it would have been ideal to have then put the pasta into a glass dish and baked it. Coming soon, perhaps....

SOLE DRENCHED IN WHITE WINE WITH PURPLE MASHED POTATOES AND ROASTED ASPARAGUS

2009-02-13T15:21:00.000-07:00

Dinner for 4. A leisure dinner to make while mingling with friends. Done within an hour but could have been done in 30 minutes if need be.

Ingredients...

1 Pound of Sole (flaky white fish)
2 Large Purple Potatoes
2 Small Red Potatoes (only because I ran out of blue potatoes)
Asparagus
A Quarter of a Bottle of White Wine
1 Meyer Lemon
Olive Oil
Butter
Milk
Salt and Pepper

Preheat oven to 375 degrees. Chop up potatoes, fill a pot of water and set aside. Next, start the fish. For me it became really flaky and was breaking into shreds so I put it in a bowl and melted a half cup of butter and dumped a quarter of a bottle of white wine. I also squeezed one Meyer lemon in there and sprinkled some salt and pepper. I let this sit for 20 minutes.

On a sheet pan I placed 13 asparagus tips doused in olive oil and salt and pepper. Would have covered it in garlic but realized I had run out. Set aside.

Now it is time to go back to the potatoes. Get the water to a boil and dump your chopped 2 blue and 2 red potatoes. When they are soft strain out the water and start mashing and stirring them with a fork. Add a small chunk of butter and a half a cup of milk. Salt and pepper....

I just dumped the fish that was marinating in a bowl of white wine into a glass dish and placed in the oven with the asparagus. Let cook for ten to fifteen minutes.

This was a very pretty dish: Creamy white, periwinkle blue, and kelley green...

OYSTER MUSHROOMS, TOMATO AND GARLIC ON A BED OF FETTUCCINE TOPPED WITH LIGHT AND FLUFFY POPCORN SHRIMP

2009-02-05T12:06:00.002-07:00

This was last nights dinner for two and took roughly 30 minutes to make.

Ingredients...

A Quarter Pound of Shrimp
Oyster Mushrooms
Tomato
Garlic
Fettuccine
Olive Oil
1 Egg
Bag of Flour
Salt and Pepper

In a deep glass bowl, chop up a large handful of oyster mushrooms- not too small though. Then, six cloves of garlic and 1 tomato. Add about 2 tablespoons of olive oil and and a dash of salt and stir together. Let sit out at room temperature until you are ready to cook them.

Time to start the fettuccine. Get water to a boil, add a dash of salt into the pot, then add the pasta.

When the pasta seems like it needs about 5 more minutes until it is done, go ahead and heat a pan up for your vegetables that have been marinating. Remember, no oil in the pan, you already have enough from the vegetables. Cook on a high heat for 3 minutes. Set aside.

Now for the fried shrimp... In a deep bowl, add an egg and beat, pour in your shrimp and stir. Make sure every bit of the shrimp is covered in egg. Then in a paper bag, put about 1 1/2 cups of flour and salt and pepper. Once the shrimp seems pretty saturated, dump your bowl of shrimp into the paper bag and shake until each piece is powdered. In a small pan heat up 4 tablespoons of olive oil. Once it is piping hot, put in as many pieces of shrimp you can and cover. They should plump up fast and and have a light and flaky tempura look to them. Flip when you need to. Should not have to cook long what so ever. Maybe a total of five minutes IF you do this process in 2 batches. And now at this time, the fettuccine should be done.

Now for the placement. Fettuccine topped with your oyster mushroom tomato garlic and topped again with a rainfall of fried shrimp.

Perfect with a glass of Vino Verde.

SUSHI SALAD

2009-02-04T11:43:00.000-07:00

This salad for 2 took 10 minutes.

Ingredients...

Sushi Grade Ahi Tuna
Red Cabbage
Spinach
Avocado
Sliced Almonds
Cream Cheese
Sesame Oil
A Dash of Salt

Soy Sauce
Wasabi Paste

Chop up one quarter of red cabbage, a half a bunch of spinach and one sliced avocado. Next, add about 2 tablespoons of sesame seed oil and mix well. It is important to get each piece of cabbage and spinach oiled up before you add in the cream cheese. After you have done that, place a tablespoon of cream cheese in the bowl and mix with a spatula. it will take about 3 minutes to get the cream cheese evenly. It will seem like it is impossible but it will eventually get there... After that is done add a dash of salt and a small handful of sliced almonds and mix. Salad is done.

I bought a half a pound of Ahi tuna and sliced it into cubes and placed about 10 cubes on each salad.

My dinner guest and I each had our own dish of wasabi and soy sauce for our fish dipping pleasure. Add however much wasabi you prefer to your liking.

LAST NIGHTS BAKED CHICKEN SOUP WITH ARTICHOKE & CREAM CHEESE WON TONS

2009-01-28T12:40:00.001-07:00

Ingredients...

2 Thighs of Chicken
Cauliflower
Carrots
Peanuts
Olive Oil
Salt & Pepper

Won Ton Wrappers
Artichoke Hearts
Cream Cheese
Sesame Oil

Preheat oven at 400 degrees. Place your 2 thighs of chicken in a glass dish and sprinkle some dashes of salt and pepper on the chicken and place in the oven. When chicken is done (golden brown and juicy) take out and let cool.

In a pot add about 2 cups of water. While you are waiting for the water to boil you can start slicing the chunks of chicken however large you prefer. I like to have the crispy skin in my soup. Once the water has boiled- add the chicken and the leftover oil in the glass dish. let it simmer for about 20 minutes. This is the quick method and it works, still full of flavor. But, we all know that soups are best when they are on the stove all day. Next add a tablespoon of olive oil, your desired amount of chopped broccoli, cauliflower and carrots. Add a teaspoon of salt and pepper and 1/4 cup of salted dry roasted peanuts.

For the artichoke won tons...
I just did some simple slicing of the hearts to make them not so round and bulky. Lay out a won ton paper add a spoonful of hearts in the center and then a dollop of cream cheese. wet the four corners of the paper and seal however you like. Fry them in a pan of hot olive oil, once they are browned a bit on both sides they are done.

This by no means is a creative dish but it is super healthy for you! We are just talking about the soup here... Not to mention very cheap ($5.00) and quick.

BUTTERY TOMATO BASIL & MUSHROOM PASTA WITH FRIED SUMMER SQUASH

2009-01-13T13:04:00.000-07:00

Monday night's dinner for 2. This dish took 20-30 minutes long- only because your always waiting on the pasta.

Ingredients...

Angel Hair Pasta
Roma Tomatoes
White Mushrooms
Basil
Garlic
Olive Oil
Butter
Salt & Pepper

Summer Squash
Paper Bag of Flour
1 Egg
Butter
Olive Oil
Salt & Pepper

In a pot, fill with with water, once boiling add in your desired amount of angel hair pasta.

Chop up 2 roma tomatoes, 8 small white mushrooms, 4 big cloves of garlic (or more), and 5 leaves of basil. I like to throw it in a small but deep glass bowl so it is pretty compacted and then add 1 table spoon of olive oil, salt and pepper and the garlic. What makes this dish real savory is the butter. So in a small pan melt about 1/4 cup of butter. Once it is melted pour and mix in with the vegetables. Put it aside (not in the refigerater) while you now start on your fried squash.

In a paper bag, put in 2 cups of flour and your salt and pepper. In a small dish beat 1 egg. In a pan melt 1/4 cup of butter. Add the butter to the egg and you are ready to dip your squash in the egg/butter batter and then ready for the flour. Once the oil is sizzling hot you are ready to drop in your floured powered squash. Turn over when needed.

After your squash is done, clean out your pan and add a touch of oil and when hot enough, throw in the vegetables. Just cook up for a few minutes. Remember, you don't ever need thoroughly cook your vegetables. Pasta should be done at this time. Place a serving of pasta on the plate and top it off with a spoonful of buttered vegetables and place a few slices of fried squash on top and you are done.

Great, once again, with a chilled glass of sauvignon blanc. Enjoy.

CREAMY BUTTERNUT SQUASH SOUP

2009-01-09T13:06:00.000-07:00

I like when soups sit on the stove for hours but you really can make this soup in less than a half of an hour. This was last night's dinner with my sister.

Ingredients...

Organic Butternut Squash Puree
Coconut Milk
Red Potatoes
Shitaki Mushrooms
Broccoli
Summer Squash
Green Onion
Milk
Olive Oil
Salt & Pepper

In a pot, add however much you need of organic butternut squash puree. Then add about 3 quarters of a cup of coconut milk. Add your chopped red potatoes and let it sit on a medium heat for about 15 minutes. During this time you can add 1/4 cup of milk and a teaspoon of olive oil and the salt and pepper.

This is a really easy soup, so once your potatoes are cooked you are free to add chopped broccoli, shitaki mushrooms, summer squash and green onion. Turn down heat to low and you are ready to serve whenever..... The soup was really creamy and hearty; perfect for the wintertime blues.

FRIED BLUE MEXICAN SHRIMP SPINACH SALAD

2009-01-07T15:02:00.000-07:00

Last nights dinner. Took 25 minutes to make.

Ingredients...

1/2 LB of Blue Mexican Shrimp
Bag of Flour (1 & 1/2 cup) with Salt & Pepper
1 Egg
Olive Oil

Spinach
Prosciutto
Fresh Mozzarella
White Onion
Almonds
Olive Oil

In a deep bowl crack 1 egg and beat with a couple of drops of milk and add the shrimp. Use a fork to mix the egg and shrimp together saturating every piece of shrimp. In a paper bag add your flour with the desired amount of salt and pepper. Add the shrimp and shake for a minute so the flour has covered the shrimp evenly.

In a pan add an inch of olive oil and turn to high heat. Once it is sizzling hot add the shrimp and cover immediately. After about 2 minutes turn over your shrimp to cook the other side. When done place on a plate with a paper towel to soak up the oil.

Salad is extremely easy. Chop up your spinach if you want. Add some prosciutto and fresh mozzarella shreds, chopped white onion and almonds. Drizzle a bit of olive oil and add the fried shrimp on top.

Nice with a glass of Sauvignon Blanc.

POACHED EGGS FOR ONE

2009-01-06T14:19:00.000-07:00

This dish takes 15 to 20 minutes.

Ingredients...

2 Eggs
1 slice of Peacon Sour from Small Plant Bakery
1 small Red Potato
3 Slices of Avocado
Olive Oil
Salt & Pepper

First, preheat your oven to 375 degrees. Next, fill a small pot with water and once it boils, drop your potato in. Your potato will need about 5 to 7 minutes to cook so this allows you to drink coffee and read the paper or continue on with getting ready for your day... Once the potato is done, cut into quarters and then cut those into halves. Place on a piece of tin foil with some salt, pepper and drizzled olive oil (you may add a bit of garlic, but I am usually in too much of a rush to be chopping up garlic) and throw in the oven.

After you put your piece of toast in the toaster, (remember no butter on toast, you don't need it since you will get the oil from the potatoes) in a small pan fill with water and a drop of olive oil and turn it on high heat. Once the water boils, crack open your 2 eggs and cover immediately and turn the heat down a bit. The eggs should be done at the exact moment the toast is.

First: Toast, then your avocado slices (no salt on the avocado since you will get it from the potatoes), oven roasted potatoes, and your 2 poached eggs on top.

Perfect with strong french pressed organic stellar brew coffee and a New York Times.

LAVENDER BREAD

2009-01-02T17:16:00.000-07:00

Ingredients...

Yeast (1 packet)
Honey
Sugar
Salt
Lavender
Warm Water

In a glass bowl place a heaping tablespoon of organic (very important) honey and slowly let the warm water melt the honey. About 2 and a half cups of water will do. Stir the honey and make sure it has dissolved. Slowly sprinkle the yeast in and stir. Let sit for about 5 to 10 minutes or until it has a foamy cap.

In a large bowl throw about 3 cups of flour in, add 1 1/2 tablespoons of lavender and about 3 tablespoons of sugar and 1 and a half tablespoons of salt. Mix with a wooden spatula and create a well in the center. When your yeast mixture is ready to go, pour it inside the well. Mix together. The dough should be pretty wet, almost of a liquid consistency. Add a bit of flour and keep stirring. Remember to just add a bit at a time. When it gets too hard to stir, on a floured surface, take the dough out of the bowl and start kneading. Kneading is very important- the yeast is like a heart that you need to pump to keep alive.

When your dough is ready to "sleep", place in a bowl and cover with a moist linen. After an hour or so it will double in bulk. When this has happened, punch the dough to release the air. Continue kneading and place back in the bowl and cover again with a moist linen. I like to let it sit overnight so then first thing in the morning you can put it in the oven and have fresh bread for breakfast or you can bake after it has doubled in bulk at least once.

READY TO BAKE
Preheat the oven to 450 degrees.
Knead the bread for one final time. Shape how ever you like. You can make a braid, a twist, a twisted wreath, rolls, whatever you prefer. Place on a oily baking sheet. After you have done this let it sit for 15 minutes. Once you have put it in the oven let it bake for about 20 minutes and then reduce the heat to 400 degrees. It shouldn't have to bake for more than 45 minutes but depending on what kind of oven you have whether it is gas or electric or old or new it might just bake for an hour (like my bread does in my 1950's oven).

NEW YEARS FRIED CHICKEN WITH COCONUT JASMINE RICE

2009-01-02T13:37:00.000-07:00

Fried chicken is my favorite thing to eat and it doesn't always have to be accompanied with potatoes and green beans. I only enjoy eating fried Drumlettes and Wingettes and prefer them to be very light and crispy and not greasy. This dish takes only 1 hour.

Ingredients...

1 package of whatever part of the chicken you prefer
Paper bag with about 2 cups of four & some salt & pepper
Olive Oil

1 cup of Jasmine Rice
1 can of Coconut Milk
1 cup of Water

Broccoli
Cherry Tomatoes
Squash
Spinach
Garlic
Olive Oil
Salt & Pepper

I first like to get the chicken prepared. Preheat oven to 450 degrees. Get a small pan with about 1 inch of olive oil going at high heat. Next, in a paper bag, fill with about 2 cups of flour and the desired amount of salt and pepper. Drop your chicken pieces in the bag and shake for awhile so each piece is evenly floured. When the oil has become sizzling hot throw in the chicken and cover immediately. Brown both sides and then put in a glass casserole dish.

Time to start the rice. In your pot, pour the can of coconut milk and a half cup of water. Let boil and then add the rice. Cover immediately and turn down your burner to low, now you can rest a bit. The theory to Jasmine rice is that it is done when you start to smell it's aroma.

You may now cut up your desired amount of vegetables and garlic. Place in small bowl with olive oil and the salt and pepper. Continue to mix well so the oil and garlic touches every inch of every vegetable. Let sit until the very end.

The rice and chicken take about 25 minutes to cook. After your 25 minutes is up (or until you know for sure both dishes are done) take the chicken out of the oven and uncover the rice; make sure you turn both the burner and oven off. It is now time to cook the vegetables. Heat up your pan and remember: since your vegetables have already been marinating in olive oil you do not need to put any in the pan. Drop your Vegetables, garlic and oil mixture in- keep the burner at a high heat. Move around with a spatula for 2 minutes. We want to be able to keep the vegetables fresh and not over cooked so that is why I like to barely cook them. Serve over rice and enjoy.

DIPPABLE SALAD ROLLS

2008-12-30T16:01:00.002-07:00

This dish takes about 30 minutes.

Ingredients...

Cucumber
Carrots
Red Cabbage
Avocado
Cream Cheese

Rice Papers

Soy Sauce
Peanut Butter
Sesame Oil

First thing is to get all of your vegetables sliced and peeled before assembling the rolls. Peel carrots, even the cucumber, and thinly slice the red cabbage. If you own a mandolin, this works best. Next, fill a large bowl with cool water and place your first rice paper inside. Make sure it is submersed in the water and not just floating. The paper will become silky and soft within 15 seconds. take out and carefully let air dry for a few seconds. Place on a flat surface and even it out if you need to. On the paper closest to you place some red cabbage, then carrot, cream cheese, avocado, and top with cucumber. Roll it up and fold in the ends. These are the ingredients I prefer, Of course you may put whatever you like in your salad. One thing: If you are using soft ingredients like avocado, cream cheese, peanut butter and etc.. Make sure you sandwich them in between stiffer Vegetables.

DIPPING SAUCE

Spoonfuls of peanut butter (Trader Joe's chunky salted works best) soy sauce and sesame oil in a small bowl. Mix well with a fork.