TickleMeBlessed

I'll be home for Christmas...Eggnog French Toast

2010-12-24T10:01:00.001-08:00

This year I have flown back home to see what it is like to have a White Christmas again (and of course I miss my family and friends!). The cold slapped me in the face as soon as I arrived at Chicago's Midway Airport. It's been so long since I have really felt that kind of cold. You can thank Lake Michigan for that!

I enjoyed my stay at the Hyatt Regency in downtown Chicago. Unfortunately, I couldn't spend that much time in the city, but met with a good friend and enjoyed a Pork Belly Sandwich in Logan Square from Longman and Eagle.

Swan Creek Pork Belly Blt, Arugula, Tomato Fennel Jam,
Pickled Red Onion, Secret Sauce on a Brioche Bun with beef fat fries...

I took the train from Chicago to my hometown, Champaign, the next day. Made me reminisce of the days I would go up to go record shopping. I had so much fun back then. Now, not that I don't have fun anymore, but I think I replaced my record addiction with cooking.

It has been a Christmas tradition the past few years that I make Eggnog French toast on Christmas morning. I actually feel like I wait all year for this moment...

Eggnog French Toast

1 crusty baguette or challah, stale
1 QT Eggnog
4 eggs
1 TBSP vanilla
1/2 TSP allspice
1/4 TSP nutmeg

1 TBSP Cinnamon
1/4 cup bakers sugar

Slice bread into thick pieces so that you can allow the custard to soak inside the bread.

Combine eggs, eggnog, vanilla, allspice, and nutmeg. Whisk until mixed fully.

Add bread to mixture and let soak overnight. You may have to flip the bread throughout to make sure it soaks in all the goodness.

Griddle each piece like normal french toast. While it is cooking, combine the sugar and cinnamon. After each piece is cooked, sprinkle sugar mixture on each piece and place back on griddle for a few more moments in order to get a little sugary crust.

edit: This photo is from a few years ago. I will post a current photo tomorrow!

Christmas pictures to follow!

Happy Christmas to everyone! Hope you are safe and warm wherever you are.

xoxo

Transitioning:Pork and Pumpkin

2010-10-17T18:30:00.000-07:00

I can feel Fall coming in. I don't know if it was because of the rain today, but the smells and the colors are a dead give away. Things are changing and are begging to.

Recently, I have been going through some personal changes of my own. It has been rough, but I know it is for the best and is the only thing I need to get myself moving. Sometimes you just need that push (even if you do it yourself) to get the ball rolling. I never knew what it was that I needed, but I think I have finally figured out a part of it.

Peace.

It can be difficult achieving that goal given the responsibilities we have today. I know my cup is full with Culinary School and two jobs, but I am forgetting that important part.

Being Grateful.

So, the change is coming whether or not I like it. It doesn't care if I am over scheduled for the week or that I have too much to study. It is here and it is evident.

Trying to find strength within myself is a goal that I am trying to reach. It's crazy to think how we can handle it all and keep strong and keep going. And maybe that is why things have to change--to make it easier.

However, it is exciting--in a way--to watch the leaves fall where they may. It is better to watch them fall than be shocked to find them no longer there.

Fall is one of my favorite seasons to cook...the colors, flavors, the beginning of an end.

Rejoice in the old and begin with the new...

Right now as I write this post I have the smells of nutmeg, allspice, buttery crust and pumpkin in the air. I couldn't wait to make this in the next month...

we only live once as far as we know...(I can debate that idea, though)...

Gluten Free Pumpkin Pie Recipe
6-8 servings

Gluten Free pie shell (I got one from Whole foods)
1 can of pumpkin
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
1 1/2 cups Bakers Sugar
2 eggs
1/4 cup whole milk
pinch of Kosher salt

Preheat oven to 325°F. Place frozen pie shell in oven for about 10 minutes to thaw. Mix rest of ingredients together and pour into pre-baked shell.

Bake for 70 minutes until toothpick is clean.

I noticed it took a LONG time for this pie to bake, so you may need to keep it in the oven longer. Alas, the good thing is the crust takes forever to burn. Yay for gluten free baking--finally!

Let pie cool* for about 2 hours before serving. This is the best way to let it "set" best before serving.

*You never want to freeze the pie after baking as the custard filling and crust will separate.

Of course there is nothing better than to have some pork while you wait for your pie to cool!

This is one of my favorite go to recipes for a simple pork tenderloin dish with fennel fall flavors that is so simple with a twist--walnut oil.

Pork Tenderloin with Fennel, Garlic Smashed Potatoes with Walnut Oil
Serves 2-3

1 pound of pork tenderloin
salt and fresh pepper
1 fennel bulb, frongs reserved
1/2 Sweet white Onion, julienne
1 pound of baby dutch potatoes, smashed raw
3 cloves of garlic, smashed then chopped
2 cups of vegetable oil, for frying
1/4 Sauvignon Blanc
3 TBSP english style butter

Preheat vegetable oil to prepare for frying. Preheat oven to 400°F.

Season pork with salt and pepper generously. Grab small potatoes and smash with the back of your knife. Enough to crack open the little potato.

Put the smashed potatoes in a hot oil and let them fry for about 10-12 minutes, until brown.

Toss the fried potatoes with garlic and put in the oven. Then on to the pork tenderloin...

Heat oil in a saute pan (cast iron preferred). Sear off the pork. Place on small baking sheet and put in the preheated oven.

Toss onion and fennel into the pan that the pork was seared in. Saute till golden, then deglaze with wine. Lower heat and add butter.

Your pork should be finished once it hits 155°F...then it should rest for about 8-10 minutes before carving. Should reach about 160°F after resting.

As your pork rests, pull out your potatoes and place on serving platter. Saute your onion/fennel mixture until hot. Slice your pork tenderloin after the resting point and place on platter next to potatoes. Finish the dish with topping it with the onion/fennel mixture. Garnish with fennel frongs.

Pour a little walnut oil over the potatoes and it is ready to go.

Truly a simple delicious dish. Incredibly fast and not missing out on flavor, at all. I love it.

So, things are changing and it is a good thing. Sometimes there is that sacrifice we must face in order to make things better, but never yourself.

Unless it is in the kitchen.

One Gibraltar, please...

2010-10-15T09:37:00.001-07:00

I have a hankering for an iced coffee from Blue Bottle right about now. That simple recipe of chicory cold press sweetness on ice keeps me coming back. Their gibraltar is off the grid too...

There is some debacle over whether they are allowed to come into the Dolores Park "coffee arena" with their coffee in fears of competition--or so that is how I read it.

7X7 has an interview with founder, James Freeman. I truly think that he states himself clearly and honestly, I have been wanting a Blue Bottle that is closer.

I came across this hilarious video about the coffee epidemic in SF and the hipsters. Well, it made me laugh a little inside.

Has the local mentality gone awry just cause Blue Bottle doesn't roast their beans in SF, but in Oakland? Has it gone too far?

Lazy Labor Day: Ribs, Deviled Eggs, Purple Potatoes and Lemon Chess Pie

2010-09-06T13:50:00.000-07:00

So, I am supposed to be writing a paper right now and am having a hard time getting all my thoughts together. It truly shows that I adore creative writing and not this structured way of writing. It has to be done, and I respect it for what it is. But you know what? It is on Barbara Kingsolver's novel, "Animal, Vegetable, Miracle", and I am OK with that.

Had two whole days off in a row, and right now I am on my second day off--Labor Day! To keep my mind from over heating, I have turned to cooking and baking to help set my mind at ease. And this is actually my first Labor Day off in about 9 or 10 years?! I'm feeling spoiled over here...

So today, I have begun making Southern Style Deviled Eggs,Memphis Style Ribs, Tricolor potato salad with herb greens and a Lemon Chess Pie with Meringue.

Is it obvious I am trying to avoid my paper? :)

When I was grocery shopping the other day at Trader Joe's, I came across some Langoustine Tails in the frozen section. I gently sauteed them up with some ribeyes the other night, but still had a lot left over. So, I decided to puree them up and make a twist on deviled eggs. Of course, as we all know right now, there is a recall on eggs in the U.S., so be cautious when purchasing your eggs. Now, doesn't this make you want to buy local eggs even more? I wish I could afford to buy local all the time, but that is a whole different subject.

Southern Style Langoustine Deviled Eggs

Serves 8
8 eggs (fresh is best)
1 1/2 Cups of Langoustine Tails, water squeezed out if necessary
1/4 Cup of Mayonnaise
2 TBSP German Mustard
2 TBSP lemon juice

Optional garnish:
Chives
Sea Salt ( I used Black Cypress Sea Salt)

Place your eggs in a pot and cover with cold water and boil for about 10-15 minutes. Rinse with cold water and gently remove shells and set aside.

Add your Langoustine tails and lemon juice to a food processor until it is finely pureed.

Cut your eggs in half and place cooked yolk in a bowl.

Combine your Langoustine mixture with mayonnaise/mustard/cooked egg yolk and whip until light.

Put in piping bag and pipe into the rest of the egg. I like piping it because it looks better and is far easier that scooping it in there with a spoon.

Garnished with chives and Sea Salt.

Tricolor potato salad with Herb Greens

Serves 3-4
1 pound of mixed potatoes; I used red, yellow and purple, quartered
1/2 cup chives, chopped
1-2 celery stalks, chopped
1/4 cup Mayonnaise
1 TBSP German Mustard
1 TBSP Prepared Horseradish (*see note)
5 ounces of mixed greens with herbs (dill, arugula, etc)
Salt and Pepper to taste

Add quartered potatoes to cold salted water and boil for about 15 minutes. Drain and let cool.

In a seperate bowl, mix rest of the ingredients, but NOT the mixed greens. Add cooled potatoes and season as necessary. Toss in greens right before serving.

Simple, easy and colorful. I'd make my nutrition teacher proud--maybe :)

Memphis Style Ribs

Serves 2-3
This one takes some time so you want to keep that in mind. I let my ribs cure/marinate for about 3 hours before I put them in the oven.

The Rub Down
2 pounds of Pork Baby Back ribs
2 TBSP Sweet Paprika
2 TBSP Powdered Garlic
1 TBSP Kosher Salt
2 TBSP Fresh Black Pepper
1/4 Cup Packed Brown Sugar
1/2 TSP Celery Seeds
1/2 TSP Cumin
1 TBSP Cayenne Pepper

Mopping Sauce:

1 cup cider vinegar
1/4 cup yellow (ballpark) mustard
1/2 teaspoons salt

Rub mixture all over ribs; front and back. Wrap with foil and put in fridge for about 3 hours to overnight.

Preheat oven to 300°F. While keeping the foil on, place rubbed ribs on a sheet pan and let cook for about 3 hours. Basically, till they literally fall off the bone.

Now, you can finish them on the grill. While we live in San Francisco and have a little grill, I just find it a pain to cut up the ribs and grill them at the end. If you do, that is awesome! But for people like us, we have to stick to the oven.

For Oven users:

After your ribs are cooked fully, removed foil on top and broil at HIGH for about 10 minutes keeping your eye on it. Mop with vinegar sauce while it is broiling.

For Grill Users (Credit from Steven Raichlen):

Set up the grill for indirect grilling and place a large drip pan in the center.

If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.

If using a charcoal grill, preheat it to medium.

When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.

When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour.

You can keep your remaining mop sauce for future uses or use it as a condiment for your ribs. Since me and my better half are from the midwest, we are used to saucy ribs, so I warmed up some BBQ sauce from Trader Joe's to use on our ribs. Of course, I did both mopping sauce and BBQ sauce--I'm such a glutton.

Lemon Chess Pie, Gluten Free

Makes 2 Small Spring form Pies
2 Cups Almond Meal
2/3 Cup Melted Butter, divided
3/4 Cup Bakers Sugar, divided 3 times
Finely grated zest of 1 large lemons
Juice of 2 large lemons
2 large eggs
1 Cup frozen wild blueberries (optional)
2 egg whites, at room temp

Of course I am keeping this gluten free so I pulsed some almonds into an almond meal. Of course, you can always buy almond meal at your local grocer. I used the left over lemon filling and mixed it with frozen wild blueberries for an extra treat for my second lil pie.

Almond pie Crust:

2 Cups Almond Meal
1/3 Cup Melted Butter
1/4 Cup Bakers Sugar

Add all ingredients until it binds and push into a pie pan, or in my case, two little springform pans.

Lemon Filling:

1/2 cups sugar
Finely grated zest of 1 large lemons
Juice of 2 large lemons
2 large eggs
1/6 cup butter, melted

Preheat oven to 325°F.

Combine 1/2 cup of sugar and lemon juice and zest in a bowl. Using a hang blender, blend eggs in, one at a time. While blending, add in melted butter.

Pour mixture into the pie crust pans. I had a little filling left over so I mixed it with the frozen blueberries and filled my second pie pan with that. These are little pies, so you have to adjust to what you are wanting to make. I got the recipe at Epicurious here.

Bake the pies for about 40-45 minutes until brown on top. Let them cool to room temperature.

Making the meringue topping:

Using a Kitchen Aid or Hand blender, whisk egg whites until foamy. Add 1/4 cup of sugar slowly to the whites until they create a peak. You can scrape in vanilla if you would like, or just use vanilla extract.

Pipe on top of pies and then using a torch, brown the tops. I am luck to have a torch, so I find this easier. You can always use your broiler in the oven to brown the tops , too.

Delicious.

*If you are gluten free, make sure to read every label and make sure what you are purchasing is really gluten free! For instance, some prepared horseradish products are NOT gluten free. As well, some BBQ sauces.

Carnitas with Orange and Cloves

2010-07-21T17:26:00.001-07:00

"The coldest winter I ever spent was a summer in San Francisco."

It has been a really cold summer here in San Francisco. Everytime I try to explain to someone back home--they are shocked.

What a better reason to braise a nice cheap cut of meat and keep it gluten free. To keep that oven on for hours to warm up the house and be treated with beautifully tender pork.

Thank you, piggy :)

Carnitas with Orange and Cloves

Servings: 4-6 people

4 pound pork butt
4 cups of beef stock
1/2 Navel Orange, julliened
2 Cloves
1 Cinnamon stick
6-8 peppercorns
5 Dried Chilies
1 large onion, julienned
Kosher Salt and Pepper
2 TBSP Canola oil

Preheat oven 350°. Season pork butt generously with Kosher salt. Sear in pan (I used my deep cast iron pan) until brown on all sides.

Remove and set aside. Sautee onions till brown, then add the orange, cloves, peppercorns and chilies. Add half of the stock and return the pork butt to the simmering mixture. Add the rest of the stock and cover with lid or foil so that it is tight and moisture remains in the pot.

Cooking time will be about 5 hours. About an hour and half through, turn the pork over and cover again and remain cooking. Do the same in another half hour.

Pork should be very tender when done and falls apart easily. Take pork out and let it rest. While resting reduce the lefter over juice till it is nice and flavorful. Strain and season if necessary.

Shred the pork to your liking--thin, thick, however you like it! Add shredded, braised pork into sauce mixture and let it brown a bit and pick up the leftover flavors.

You can use this recipe with corn tortillas, over rice or however pleases you.

Tonight, I made carnitas with yellow corn tacos, cilantro chimichurri, pickled onions and jalapenos, stewed black beans with cinnamon and spanish rice.

What to Do on a Cold Day in San Francisco

2010-06-24T12:21:00.000-07:00

The fog has rolled in and there is no stopping it. The wind crashes against the window and all you want to do is snuggle up in your pj's and a blanket.

Well, I'm trying to break that.

Why not bake? Turn on that oven!

This recipe is so simple and delicious. Thank you, Julia Child.

Julia Child's Fresh Cherry Clafouti
serves 6-8

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour ( or Gluten Free All Purpose mix)
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

This custard treat went perfectly with cinnamon whipped cream and some hot tea.

Happy Baking!

Gluten Free: Roast Chicken with Bread Salad

2010-05-28T10:27:00.000-07:00

One of my favorite things about the end of the weekend is Sunday. Usually I work a crazy, busy, long shift at my job so I'm wiped out when I get home. I like the idea of tradition, especially when it comes to putting food on the table. So, to my point, nothing better than a beautifully roast chicken on a Sunday. Think of the all the leftovers for the rest of the weeks and the lovely stock you can make.

It has been all the rage here in SF to have Zuni's roast chicken with bread salad. I have to say I did have the pleasure of trying this meal. It was moist with a nice golden skin and a tangy, crunchy sweet bread salad served right along with it. It was lovely to share with a good friend, but I have to be honest. Over $45 for a roast chicken for two...you've got to be kidding me.

So, I thought...I like my roast chicken. Why not do my own but with a gluten free version?

Even just making this post is making me salivate...

you will need:
a cast iron pan
twine

Roast Chicken With Gluten Free Bread Salad
adapted from Judy Rodgers “The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant.”

For 2 to 4 servings.

INGREDIENTS

For the chicken
• One small chicken, 2-3/4 to 3-1/2-pounds
• twine
• Kosher salt
• 1 TBSP melted butter
• Fresh Rosemary (1 Sprig), Optional

For the salad
• Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough) Of course, I used Udi's brand GF White Bread
• 6 to 8 tablespoons mild-tasting olive oil
• 1-1/2 tablespoons Champagne vinegar, white wine vinegar, or apple cider vinegar (check your labels for "gluten free"!)
• Salt and freshly cracked black pepper
• 1 tablespoon dried currants
• 2 tablespoons pine nuts
• 2 to 3 garlic cloves, slivered
• 1/4 cup chopped Shallots
• A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

Preparing the Bread Salad:

Cube and toast your gluten free bread until hard in the oven at 350º. Let cool and rub them with the garlic just to get the essence on the bread. Toss oil, vinegar, left over garlic, shallots and season with salt and pepper. Place on sheet pan and set aside.

Preparing the Chicken:

Preheat oven to 450-500º...Basically the highest heat that your oven can handle. Get the freshest and healthiest chicken you can buy. A quote I heard this semester from a Chef Instructor, "You can't make shit food taste good." It is a good point, and that is where in lies the obvious rule of flavor, seasonality, and truly the best way to enjoy a meal.

Anyways :)

Pat your chicken dry, but not completely. Lightly season with kosher salt in the cavity and outside. The reason I say lightly is because you will be basting the chicken later with salted butter, er, I mean, magic. You can tuck the rosemary under the skin for decoration and for flavor. This is always optional. Tie legs together with twine...I leave the wings out cause they are my favorite part--all crunchy and crisp!

Put your Chicken on the cast iron pan and let it cook (basically "searing" it in the oven) for about 35-45 minutes. No need to open the oven and turn it. Have no fear! This is how you get that crispy, golden skin. Bast with melted butter.

Reduce heat to 350º and let chicken roast for another 30-45 minutes until it reaches the temperature of 170º from the breasts (and this is US by Agricultural terms).

Place your bread salad in the oven to "toast" some more (about 15-20 minutes).

Remove from chicken oven and let rest for about 15 minutes before carving.

Once your bread salad has "toasted" some more, take out of the oven and toss with the currants and pine nuts. Then toss with your freshly cleaned greens.

Cut up chicken and place on top of salad--and savour every moment.

As you probably noticed, I did nothing to this chicken except let it be what it is--a chicken.

I have roasted chickens so many times that I have found that just this simple way of roasting it is truly the best way to have it.

I am Done--One Year Down! One More to Go!

2010-05-26T09:54:00.000-07:00

Just recently finished my second semester of Culinary School. I have to say, this semester definitely took me down. Constant school and work and no days off? Yeah, you have to have love for it.

That being said, I do. And I always will...

Here are a few (and just a few)things I made since the last time I posted (about 500 years ago, sorry about that)...

I definitely like the bake shop side :)

I really feel like I got more than my monies worth this semester. There were some ups and downs. I suppose that happens when different personalities are meshed together...ha!

But, it is summer. It is time for me to get that apron back on and post some more goodies. I am also going back home for the summer and hope to cook for my family. How blessed am I?!

Culinary School: The Real Deal

2010-01-21T19:48:00.000-08:00

(silly photo taken of last semester. I'm in the middle, and yes I washed my hands afterwards!)

Hello Lovely People...

Hope everyone is well and safe through all the crazy weather changes around the world. It has been pouring and pouring constantly here in San Francisco with lightening and thunder(very rare!).

I started my second semester of four earlier this week. It is by far a different schedule than what I am used to--waking up at 5 am. I have to say, I am actually loving it! However, it has been hard to wake up and walk in the run before the sun is up, but it makes me damn proud to do it.

This semester definately seems to be starting off in the right foot. I am instantly working on the "line" in our own version of an upscale restaurant. I really feel like I am getting my feet more wet and excited for some challenges...

I have made a pledge to myself to post pictures of what I am making and doing in school. Kinda from the view of what it looks like from the eye of a Culinary Student.

What I am most excited to post is my creations in my Advance Baking/Pastry class...so much happiness!

Brunch: Foreign Cinema

2010-01-19T22:10:00.000-08:00

I truly have fallen in love with this place. So much so that I used it as a great excuse to go out before I start the next semester of Culinary School.

This place is just great--fantastic at that. They are so great about A's gluten allergy and seemingly take extra precaution when we ask about how the food is prepared. Plus, they really know how to fancy up some eggs...

We always sit outside patio (best any day, rain or shine), which is where they also show films during dinner while you eat. I still have yet to try their dinner...

But, if you just by chance, find yourself San Francisco and it happens to be in the Mission, I suggest Foreign Cinema for brunch!

They serve Ritual, too. Bay Area folks know all about that delicious coffee...

Gluten Free: Blackberry Upside-Down Cake

2010-01-18T18:19:00.000-08:00

It has been so crazy busy for me that I have been begging myself to find time to bake again. My job was currently aired for a show on Food Network last week and business has boomed! I am so happy for the owners, and sometimes I sit back and wonder if we are really having a recession...Anyways, back to the cake :)

It seems as though I just get an urge to have something sweet, but not overly sweet. I came across this recipe from Gourmet Magazine--an issue from about 8 years ago. Yeesh, time flies.

I have some mini springform pans that I just love. They work perfectly to bake a couple of cakes that can be shared amongst two people.

Blackberry Upside-Down Cake
adapted from Gourmet September 2002
2 1/2 cups fresh blackberries (12 ounces)
1/2 cup plus 1 1/2 tablespoons sugar
1 cup all-purpose Gluten Free Flour (I always suggest using the Whole Foods Brand, 365. or your own!)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some gluten free flour, knocking out excess.

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.

Whisk together 1 cup gluten free flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate.

While the cake is still warm, beat up some whipped cream to put on top...or better yet ice cream.

So easy and simple, yet somewhat healthy.

Happy Baking!

Gluten Free: Angel Food Cupcakes with Vanilla Buttercream Frosting

2010-01-15T11:53:00.000-08:00

I miss angel food cake dearly--and I'm sure A may be feeling the same. However, I can't just make a whole Angel Food Cake for myself and feel okay about eating it all. I think.

So, I fell asleep last night with thoughts of baking gluten free angel food cupcakes. I was thinking it shouldn't be that hard...hello sugar rush!

Angel Food Cupcakes
Makes about 18 mini cupcakes

1/2 Cup GF Flour mix (I suggest 365 brand if you can get it)
6 Egg white at room temp
1/8 TSP Salt
1 TBSP Gluten Free Vanilla Extract
1 Cup Castor Sugar (Superfine), divided

Preheat your oven to 325°.

Sift all of your dry ingredients :flour, salt and 1/2 cup sugar.

Place your egg whites in a mixing bowl and whip on 8 (med high) till they are foaming. Or till the peak step begins. Add the rest of your sugar (1/2 cup) a tablespoon at a time until strong peaks have formed.

Gently fold in your dry ingredients with a spatula. Do not over do it as the egg whites are what makes it fluffy.

Fold in the vanilla.

Pour into cupcake liners, about 2/3 full. Bake for 10-15 minutes, or until lightly brown and toothpick is clean.

Vanilla Buttercream Frosting
1/4 cup Sweet Cream Butter softened
2-21/2 Cups Powdered Sugar
2 TBSP + possible 2 TSP of whole milk
1 TSP Gluten Free Vanilla Extract

While your little cupcakes are cooling, start making the frosting. Cream your butter, then add the powdered sugar. I would start with 1 TBSP of milk slowly while it is mixing and add more to the consistency that you like. I don't like mine runny so I add a little at a time. Also, add your vanilla (which is another liquid) to the mixer. That is why you want to be careful when adding your milk. Too much liquid= a glaze, not frosting.

Pipe your cupcakes as you wish, or spread it on top. I had some little piped flowers that I needed to use--too cute.

They are pretty sweet! So if you are trying to lower your sugar intake, I would just eat it without the frosting with fruit.

But when there is a cupcake, doesn't it deserve frosting?! :)

Gnocchi: Not as difficult as you would think...

2010-01-14T22:30:00.000-08:00

Ahhhh...one of my favorite things to make. It is somewhat tedious, but that is what makes it so worth it.

I posted my recipe on Epicurious last year and it has been reviewed by one person I have never met (I swear!). I have to agree, they turn out fluffy and fantastic considering it being gluten free.

It makes sense...potatoes with potato flour...right? Anyways, I use butternut squash instead. You can also do half potato and squash or just all potato.

Gluten Free Butternut Squash Gnocchi with Sage Butter Sauce
This recipe I made by trying different flours in replace of wheat flour. I found that potato flour works the best.

The squash helps add a starch and sweetness to this dish, and is the perfect fall dish for those with or without a gluten food allergy.

It could even be a great appetizer for a party or small group.
Servings: 50-60 gnocchi

Butternut Squash (preferably a long neck) roasted about 2lbs
potato flour 1 3/4 to 2 cups
1/4 cup corn or potato starch
olive oil 1-2 Tbsp
2 eggs
1 1/2 Tsp all spice, divided
salt
Sage 1/4cup chopped coarse (or more to taste)

salted butter,chilled 3 Tbsp

Optional:
parmesean 1/2 cup
pancetta 1/2 cup
walnuts 1/2 cup

Preheat oven 375°.

Peel squash and and cut into 1" cubes and roast with drizzled olive oil and allspice for 30-35 minutes, or until soft.

When done roasting,smash it and let cool to room temperature.

Combine dry ingredients--flour, cornstarch and salt in a large bowl. And then add oil,parmesan,squash, 1/2 tsp allspice and eggs. Combine till well blended.

Dough should be a little moist, and not to dry. In order to roll out the gnocchi you want it to be smooth and not over floured.

Make the dough into one big ball. Place in fridge for 30 mins.

Take out of fridge and place on a well "floured" surface.

Take a small piece out of the dough, roll it between your hands to make a round yet oval gnocchi. Then take a fork, and make a indent with the side of the fork on top of the gnocchi.

OR

Roll dough into a log then cut and shape.

Start to boil salted water. Chop the chilled butter in tablespoon pieces, and coarsly chop both the pancetta, sage and walnuts.

On low heat, cook the butter and sage. Sprinkle in allspice(1 tsp) once cooked.

Add gnocchi to boiling water, and once they rise to the top, remove with a strain-like spoon and toss into the butter-sage sauce pan. Continue until all the gnocchi is in the sauce pan.

Cook tossing everything together--gnocchi, sauce, sage, pancetta, and walnuts.

Sprinkle more cheese on top and serve hot.

Also, gnocchi's can be wrapped and kept frozen for up to a month.

___________________________________________

Thank goodness Butternut Squash is still in season...nothing more comforting than that on a winter night.

This recipe is great to make with the little ones or to have your better half chip in. Pop open a bottle of wine, turn on some jazz, light a candle, and start forming gnocchi! It's gotta be rewarding for any relationship :) Well, except of course getting your child drunk, but you get my point.

Also a little trivia: Butternut Squash is a good source of fiber, vitamin C,magnesium, potassium as well as vitamin A. Bonus!!

Gluten Free: Vanilla Almond Coffee Cake

2010-01-13T20:38:00.000-08:00

I felt like making something sweet for us housemates to nibble on. Plus, I just had an urge to bake something and use my Kitchen Aid.

I used a gluten free all-purpose flour mix (365 Brand) from Whole Foods, and I think it is the best bang for your buck. Great flavor (not that soy flour taste--yuck!) and cheap.

Vanilla Almond Coffee Cake

2 cups gluten free all purpose flour (365 Brand is the best bet!)
3/4 tsp salt
2 tsp baking powder
1/2 cup vanilla sugar*, or plain white sugar
1/4 cup canola oil
3/4 cup milk
1 egg, beaten
1 Tbsp pure vanilla extract
1 Cup of sliced almonds

Crumble

2 Tbsp gluten free all purpose flour
3 Tbsp butter
3 Tbsp brown sugar
2 Tbsp vanilla sugar*
1 Tsp cinnamon
1/4 Tsp Nutmeg

*I keep vanilla sugar for moments like this or when I make Crème brûlée. Keep your used vanilla pods and store in Castor sugar in a tightly sealed container. You will thank yourself later, or me. Whatever comes first :)

Preheat your oven to 375°.

Combine all dry ingredients in a mixer with whisk...or you can sift all of the ingredients.

Change to a beater on your mixer, and slowly add your oil, then egg, milk, then vanilla slowly.

Add to a buttered dish and layer almonds on top.

Crumble Topping
Combine all ingredients for your crumble and blend with fingers.

Layer the crumble on top of the almond mixture and bake for 25-30 minutes or till toothpick comes out clean.

So good served warm and I'm sure it would be fantastic with vanilla ice cream. It turns out nicely spongy like the real thing--who needs gluten anyways? :) Well, you know...

Risotto: A Simple Comforting Dish

2010-01-11T15:38:00.001-08:00

I love making risotto. The process is always rewarding as you stir and stir to result in a creamy delicious concoction of comfort.

One of my best friends asked me how to make mushroom risotto as she just scored on some lovely mushrooms. Here I am going to discuss the basic risotto recipe along with additions you can add to make your own.

Basic Risotto

Servings: 2 (plus possible leftovers)

1 Cup Aborio Rice
3 Tbsp butter
1 cup dry white wine
1/2 an onion finely diced or 1 whole shallot
2 garlic cloves, smashed, then diced
2 Tbsp Olive oil
5-8 Cups stock or salted water, kept heated on stove, simmering not boiling
chopped parsley (optional)
shaved hard cheese like parm or a goat's milk cheese (optional)

Add your diced aromatics (onion/shallot and garlic) with oil in a shallow pan at med-high heat. Allow them to "sweat" but not caramelize--about 3 minutes. Add your rice allowing it to toast for about 7 minutes. You will even hear it toast as you stir it around...

To deglaze, add your wine wine slowly as it absorbs into the rice. Continue to stir...then add a cup of stock (or salted water) to your rice mixture while stirring. It is important to not burn your rice and helps create that creaminess texture that is desired. Continue to add your liquid until the rice is "al dente". I like my risotto "to the tooth" more than mushy. Overdone risotto is never pleasing.

When your risotto is done, remove from heat and add your butter stirring slowly. Sprinkle with cheese and fresh parsley. Serve immediately.

Now let's say you wanted to add mushrooms...lovely fresh mushrooms. They retain so much water and once cooked down--there is not much there. So, you may need more than the eye thinks. You would add your mushrooms in the beginning with your onion/garlic mixture, then set aside to fold into your risotto at the end. You can also add other spices/herbs like fennel seeds in to compliment the mushrooms that you choose. Endless opportunities!

I have made a bacon and almond risotto and added those ingredients to the end (bacon cooked of course). A nice crunch adds a multitude of textures and flavors.

Last night I made Risotto with crispy pancetta, pecorino with truffles. A wonderful, wonderful cheese! It was elegant and complimenting to the next course,Crispy Roast Duck.

Have leftover shrimp tails from a party? Perfect, make a stock and make this lovely risotto using shrimp stock and adding heavy cream at the end (cheating in some books).

One of my favorite risotto's that I can remember when I have gone out was this delicate corn risotto from Eos in my neck of the woods. It was so creamy, popped with flavor, and naturally sweet from the corn. Definitely stuck in my mind for time to come.

Here is a simple guide to making risotto video I found. Kinda corny, but to help see the process much better.

Happy risotto making! Share any recipe's or idea you have :)

Crispy Roast Duck, local and so simple.

2010-01-11T11:28:00.000-08:00

It has been so busy at work that I have been too busy to cook at home! My goal is to cook at least a few good meals before I am back in school full-time (and work too).

I got off of work yesterday afternoon and was feeling adventurous after a bus ride conversation with a fellow friend/employee. She was so amazed at the things I like to cook. I told her I was thinking of making gnocchi that night and she responded with, "WHAT?! That will take you about 5 hours!?"

She is adorable. Which made me think, I've made gnocchi plenty of times. Not only that, I like to keep as a rare meal so A doesn't expect it as much. Power of the plate--I got it!

So we got off the bus and pondered in Bi Rite in the Mission. A lovely local grocery store with the most helpful employees, and fresh flowers may I add!

They had a great deal on some duck legs, so I decided to pick them up. Didn't know what else to do with the meal, and my friend mentioned risotto! What would I do without her there? :)

So I came home and made some simple risotto (recipe and discussion will be on my next post) followed by roasted Duck legs. A two course meal, if you will. This is me, and I think A is finally accepting it.

I got the recipe from Gourmet Today, the newest version and collection of over 1,000 recipes.

This recipe only had 4 ingredients. Duck, salt, pepper and water. Too perfect.

Crisp Roast Duck adapted from Gourmet Today

Serving:2

4 duck legs (about 2 pounds)
1 cup of boiling water
1 Tbsp Kosher Salt
1 Teaspoon of freshly and finely ground pepper

Put rack in middle of oven and preheat oven to 425°.

Prick skin all over with a sharp knife. Pull the skin gently under the the duck leg and put on roast rack.

Carefully pour your boiling water over the duck legs in order to get the skin to tighten. Let them cool again for about 15 mins.

Leave any water that was poured in the pan. Dry off the legs with a towel and salt and pepper the skin and underneath.

Roasted the duck for 35 minutes and return to turn the duck for another 45 minutes.

Before serving, allow the duck to rest about 10-15 minutes.

I used mizuna, a leaf similar to arugula, and a citrus dressing of fresh tangerine juice, lemon juice, olive oil, salt and pepper.

A very easy dish...and affordable at that.

Simple: Fresh Clams with Pasta.

2010-01-07T21:21:00.000-08:00

Who couldn't do this dish? This is one of my favorite dishes ever, and quite frankly one of my chosen last meals.

A fresh clam--the taste of sea. It makes my eyes close and be thankful for that little burst of sea flavor. Mix that with cream and butter...ugh, so good.

Fresh Manila Clams with Linguine for Two

Fresh or dried Linguine ( I used half gluten free and half full o' gluten, split) about 8 ounces
1# of FRESH Manila Clams
1 Cup of heavy whipping cream
1 TBSP whole grain mustard
4 TBSP Butter
1 TBSP Olive Oil
2 Garlic Cloves smashed
1/2 Cup Dry white wine (if you wouldn't drink it, don't cook with it!)
freshly chopped Italian parsley
shaved pecorino with truffles (optional, you can also just use Parmesan.

Boil pasta till al dente in boiling water that tastes like the sea...drain then toss lightly in olive oil (so it won't stick and have a nice flavor when topping the sauce

Melt butter in a saute pan with garlic, just enough to make the garlic sweat. Add the clams and toss. Throw in the wine. Pour yourself a glass and a pat on the back :) Cover and let simmer till shells open.

Take clams out, while keeping the liquid in the pan. Whisk in the mustard. Add the cream, and let it bubble gently. Add the butter in small amounts till it is nice and creamy and has a sheen. If it is not to your thickness, make a slurry of cornstarch to water.

Serve sauce over pasta, then top with the cooked clams. Grate fresh cheese and parsley on top. Crusty warm bread to to dip in the sauce...perfect easy meal.

Samovar: Lunch+Tea Service

2010-01-06T17:13:00.000-08:00

Oh how I love days off. So much so that I can post twice in one day on my blog...

Had lunch today with A at Samovar in SOMA. It is a safe haven for us to eat not only because of the amazing healthy selections, but also they understand what gluten free means.

They have extensive lists of teas--almost like a wine list. With descriptions and proverbs to quotes. Also, they do a lunch plus tea service that is just fabulous.

The pairing is perfect and refreshing. Not only that, the environment is just as relaxing.

Today we had:
Moorish Platter w/ Halloumi & Veggie Kebabs, Mint Salad, Dolmas, Chevre-Stuffed Dates, Mint Tea
"Dismount your camel, unroll your rug, start the fire, and chill out beneath the starry desert night. Your candle-clasping harem will soon follow. A tea service that evolved from the ancient nomadic Berber tribes in Africa"

Japanese Maki Bowl (Tofu or Salmon), Soup, and Ryokucha Brown Rice TeaWakame seaweed Salad w/ sesame-miso dressing, seasoned brown rice, steamed kale w/ ume marinade, toasted nori, seasonal soup.
“Perceive that which cannot be seen with the eye.” In 1643, after over 100 duels, Japan’s most famous swordsman Miyamoto Musashi retired to a cave named Reigando. While meditating on his life & impermanence, Musashi
spent his last years drinking tea, and writing the seminal classic on strategy The Book of Five Rings. We like his philosophy: Open yourself to the every-day beauty of life. Make life your art and pursue it with untethered passion."

Definitely one of my favorite spots to relax and have lunch in the city. It is always better when it is super nice out, but the fog today made the tea that much better.

Tartine: Morning Bun

2010-01-06T11:38:00.000-08:00

Oh Holy of all that is Holy...that is one transcendent bun. I have been meaning to get out and try Tartine here in San Francisco for a long while. Speaking of long, the constant line out the door kinda intimidated me when I go by that neighborhood.

I only swooped in and out to grab that infamous bun. Got my coffee to go (Mr. Espresso, very cute) and caught my bus back. The crunch and the chewiness is just amazing. Pulls apart like a croissant, but not overly buttery. A nice orange flavor and glazed in sugar that is almost like caramel. I even stopped by work, just to share a bite.

From the inside it is very rustic and antique with cases filled of glorious goodies. The eclair is next on my agenda...

Bacon Wrapped Pork Loin with Dried Plums

2010-01-03T19:38:00.000-08:00

Hi. Hello. Just look at that. Yes it was that good.

Moment of silence please.

I had a party on Christmas Eve this year for all of the San Franciscan "ophan's" who couldn't fly home for the holidays. It turned out great and felt like an actual grown up party!

I made some cream puffs and tapas style patas with rosemary aioli. But the kicker was this pork roast out of everything I made.

The recipe I adapted was from Real Simple, but decided to use ingredients I got from the Farmer's Market.

Bacon-Wrapped Pork Loin With Dried Plums
* 1 2-pound piece boneless pork loin
* 1/2 teaspoon ground allspice
* black pepper
* 1/2 cup dried cherries, chopped
* 1/2 cup fresh flat-leaf parsley, chopped
* 1 tablespoon whole-grain mustard
* 6 slices bacon
* 1 tablespoon currant jelly ( I used Boysenberry and it was fantastic!)
* 1 teaspoon red wine vinegar

1. Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
2. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
3. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

I made two of these guys. Great tang, sweet and savory balance for sure.

Winter Farmer's Market Finds

2010-01-02T14:36:00.001-08:00

Woke up this morning to the sound of my alarm. Well, twice. I did hit snooze a couple of times--I am not gonna lie. All night at work last night after delivering plate after plate of food, I got so excited to go to the Ferry Building and peruse the Farmer's Market.

It was kind of a moist morning with a bit of a chill, but nothing too uncomfortable. A and I decided to start with some coffee from Blue Bottle. I still really like Blue Bottle, but for some reason really love Intelligentsia Coffee from Chicago more, but I digress...

Then I thought how Mariposa just opened a stand with gluten free goodies ranging from biscotti's to breads to ravioli's! I remembered how they only sell their GF cinnamon rolls on Saturdays at the Ferry Building, so we hurried to gobble some up. I really wish I took a picture--they were that good. Super sweet, but nice and moist. You really couldn't tell that they were GF. Guess I will have to go back next week to take a picture of them :) That is not a problem!

It seemed like today wasn't as full of fruits and veggies as usual, but there were still many things to be had. We saw a lot of clementines (in season) and herbs galore. We picked up some really adorable fresh carrots from a stand as well. There is nothing better than a fresh carrot.

I saw some stand on our way out that were selling some adorable earrings and jewelry. I couldn't help but pick up these little precious gems...

There is something about the smells that just make my day. Seeing people scurry to grab the freshest local ingredients gives me a warm feeling...a feeling of not really being in a fast paced city. While this city is somewhat big, it has a sense of community and care that I live for. I love San Francisco.

Welcoming in 2010...

2010-01-01T12:24:00.000-08:00

I decided this year to stay in--last minute. I did have some plans, but every year of going out and waking up with a cheap champagne headache, did not appeal to me. Not only that, being an avid wine drinker, I can get that any time and any day :)

Woke up this morning super hungry! What I really wanted was pancakes, but since my better half is gluten free I had to come up with a better option. Plus, I didn't have enough flours to make up a gluten free pancake.

Decided to stick to a frittata with leftovers. We had some smoked salmon, cream cheese, dill, sweet potatoes and parsnips in the fridge. Turned out pretty great, and I suggest to make this for your loved one--even if they are gluten free or not. So simple, filling and a great way to use up those leftovers.

Smoked Salmon Frittata w/ Leftovers for Two

5 whole eggs
1 TBSP Butter
Smoked Salmon (as much as you want...more for that flavor, less for less flavor)
Fresh Dill (2 sprigs) or Dried (1 1/2 TBSP)
Cream Cheese 1/4 cup
Leftovers:
Potatoes you may have
olives from the party last night
capers
roasted veggies...
whatever you want!

Preheat oven to 400°.

Whisk eggs with a pinch of salt and fresh pepper. Add your dill and continue to whisk.

I used a pie pan, but you can also use a dutch oven. I am all about presentation, so I stick with my pie pan.

Melt the butter in you pie pan in the oven, making sure it doesn't burn. Add your egg mixture into the pan, then add your extra ingredients.

Bake till nice and brown...about 15 minutes.

Speaking of leftover, had some fruit in the fridge and extra heavy whipping cream. HELLO!! Nothing is better than fresh fruit with whipped cream sprinkled with cinnamon sugar. Not only that, it was the first time I got to use my new Kitchen Aid that I got for Christmas! Oh man, I am a lucky girl.

New Reading "Animal, Vegetable, Miracle" by Barbara Kingsolver

2009-12-31T17:06:00.000-08:00

It seems as though I like books that have 3 words to the title. I finished "Eat, Love, Pray" by Elizabeth Gilbert a year ago and picked it up again just for fun. (Bonus: her new book, "Committed" comes out in 5 days!)

However, I have been eyeballing this book by Kingsolver for a long time--way too long. A fellow friend from back home mentioned how this book changed his life and the way he cooks in the kitchen now. Such an intriguing statement, and thus my urge of curiosity.

After buying this book today at Anthropologie (with my Birthday discount! YAY!), I started thinking on the bus home. Will this book change the way I cook? That sounds rather exciting as I am looking for more re inventive ways to up the ante in the kitchen. Will I become more conscious and local in my purchases? I already kind of am, well, sorta. I try to be as much as possible especially living in San Francisco it is easy to come by.

With all these questions I have asked myself, I am excited to finally delve into Kingsolver's book of food and healthy practices.

More Cupcakes, please and thank you.

2009-12-26T21:16:00.001-08:00

I was offered a chance to show off my totally sweet skills at a "Crab and Champagne" Party at my job. This was the 10th annual party, and was quite fun! Regulars came out and employees the same.

Since it was around Thanksgiving, I was asked to do something with pumpkin. There is the obvious with pumpkin pie, but that is rather blah-zay.

After some light research I came across theses beauties--cream cheese flower blossoms of glory. I made over 80 of these heavenly cakes.

This recipe comes from a lovely blog,Smitten Kitchen, I read and drool to from time to time.

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Adapted from David Leite

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

It was my first time piping flowers too...practice, practice!

Happy Baking!

TMB Wordled!

2009-11-25T23:15:00.000-08:00

BUTTER! :)

http://www.wordle.net/

fun!

It's been a while: Why not some more sugga'?

2009-11-19T10:25:00.000-08:00

Last Saturday I wandered all around the Ferry Building in happiness that I actually had a half day off (a surprise!). The past week, I've been struggling with a lil flu, so my taste has been off--but I'm back!

I decided to sustain the local mentality and buy some Scharffen Berger chocolate while it is still here in SF. They sell individual little bags of baking chocolate in 6 ounces. So perfect. With that, I decided to make a flourless chocolate cake with a fabulous whipped ganache. A Chocoholics dream. And here it goes:

CAKE:
6 ounces of bittersweet baking chocolate ( I prefer Scharffen Berger and so does the Test Kitchen ha!)
1 stick of *SALTED butter and extra for coating.
2 TBSP cocoa

3/4 cup granulated sugar
3 eggs, cold

GANACHE:
1/4 cup heavy whipping cream
2 ounce of high percentage dark chocolate: over 70%

Preheat your oven to 375°, and butter and coat your springform pan with cocoa ( an 8" is fine, but I used two 3" springform pans for the cute factor. Hate me, love me)

In a double boiler, heat the butter and chocolate so it melts nicely without burning. Then, take the mixture off the double boiler and mix in sugar gently with a spatula. Let cool for a minute, then FOLD gently in the 3 eggs pre-whisked into your chocolate/butter/sugar mixture.

Fill the batter up in the prepared springform pans.

Using a larger baking pan that can fit your springform pan(s), pour in boiling water about half way up of the pan. This creates a nice moist flourless cake, which I am trying to achieve. I like my flourless cake like fudge...not cakey.

Bake for about 35 minutes and it should be perfect. I don't like a crust on top, so you can always cover it with foil. Let it cool.

Combine your cream and chocolate in a double boiler for the ganache layer on top. Once all is cooled, you can take off the springform.

Have left over ganache? Whipped some heavy whipping cream with it and it takes the whole "chocolate experience" to another level.

*"Why salted?!" you may ask--because chocolate and salt go so well, silly :)

Appreciation: Ruth Reichl

2009-09-15T00:20:00.000-07:00

I just started on Tender at the Bone: Growing up at the Table a few days ago and I am almost done.

She is hands down one of my favorite writers ever. Not only that she tweets! And in under 140 characters, she puts me at ease and makes me say "Ahhhhh..."

If you don't know her--now is the time.

Update: Culinary School, the first month...

2009-09-14T22:41:00.000-07:00

Week 5? Week 5?! Are you kidding me!!

I am so bad at updating my blog, but I get the up most feeling of joy when I do. The last month I have been crazy busy between school and work--I gotta say, I love it!

Hard work undoubtedly pays off and I love the feeling of stress, time constraints, and a final product that you can say you made. I presume I am in the right business!

I started off the Culinary (or cooking part of the classes I am taking) as the Sous Chef to the Student Chef. While it was fun, I did feel really bored and worthless. I wanted to start cooking! However, in the long run I feel extremely lucky to have the chance at those positions to start off the semester. I got to walk around and see what everyone was doing and well...shouldn't be doing!

I have met some pretty awesome people so far in the Program and of course we always have the sour apples. This really is a great opportunity and I feel good that I am finally at this stage in my life.

So back to the cooking--What I have made thus far in class.(not actual pics unfortunately)

Honey and Ginger Cookies

Peach Pie

Dutch Crunch Rolls

Apple Streusel Muffins

Just to name a few...

I really enjoy being in the baking part of the kitchen right now, but I can't wait to see what it will be like in the heat! ;) However I have jumped in on a few "savory" side of the kitchen stations, I haven't had a full chance. All in all, a great experience and I am really getting my money's worth!

Sugar is always good...

2009-06-20T20:35:00.000-07:00

So I was bad. Very bad. I missed a shift at work out of pure and honest misreading of the schedule. I felt awful, yeah, maybe there were tears...but it is not like me. Especially with this economy, I was scared. I really, really, really like this job. They have me working hard, appreciate the fact that I am pursuing the field that I love...

and I felt like a chump! So, why not make up with making cupcakes?!

I used this recipe from my favorite website (imagine that! hehehee) but in cupcake form and made the lavender whipped cream into butter cream frosting instead.

A bit intense, but oh so worth it.

For cake
2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra-virgin olive oil
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice (see Cooks' note, below)
1 cup cake flour (not self-rising)
1/2 teaspoon salt

For lavender cream butter cream frosting
3 TBSP heavy cream
1 tablespoon dried lavender blossoms
3 cups powdered sugar
1/2 cup of sweet cream butter at room temp.

lemon curd filling:
1 tablespoon plus 2 teaspoons finely grated fresh lemon zest
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

Preheat oven to 325°F with rack in middle.

FIRST! I made sure to steep my lavender in the cream. Bring lavender and cream to a light boil, then let steep till you make the frosting.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until pale and thick, about 3 minutes. At medium speed, beat in oil and lemon zest and juice until just combined. Sift in flour and mix at low speed until just combined.

Beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to lined cupcake pan, smoothing top, and gently rap against counter once or twice to eliminate any air bubbles. Bake until golden brown (top will crack slightly) and a wooden pick inserted in center of cake comes out clean, 15 to 25 minutes. Cool on a rack.

While cooling make lemon curd filling:

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

Pipe curd into each cooled cupcake with a pastry bag.

Next is the best part...the frosting!

Combine powdered sugar and butter and blend. Use that steeped cream mixture you had made in the beginning and make sure all solids are discarded. Slowly add a lil at a time. You don't want your frosting to be runny, but you still want that lavender flavor....so good!

I used a pastry bag and piped it on top of the lil cakes with a blossom on top....

I've won their hearts back for sure now...whew!

Hazelnut Mole

2009-06-09T14:06:00.001-07:00

After a long day of training of about 7 hours at my new job, I had an itch to make a mole for the chicken I needed to roast.

So I hopped on the next bus and got the goodies needed for the recipe that I found on Epicurious. Knowing that I am not a fan of following recipes word for word--I just adjusted to my way and it turned out fantastic!

Hazelnut Mole from Bon Appetit December 2005
6 tablespoons vegetable oil
6 large garlic cloves, peeled
8 ounces hazelnuts with skin (about 2 cups)
1 1/2 large ripe plantains,* peeled, cut into 1/2-inch-thick rounds
1 1/2 pounds Red Delicious apples, peeled, quartered, cored
1 medium-size white onion, thickly sliced
13 dried guajillo chiles* (about 2.5 ounces), stemmed, cut open, seeds and veins removed
3 dried ancho chiles* (about 1.5 ounces), stemmed, cut open, seeds and veins removed
3/4 cup prunes (about 4 ounces)
7 whole cloves
6 whole allspice
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon cumin seeds
1 cinnamon stick, broken in half

2 5- to 6-inch-diameter corn tortillas
9 cups (or more) low-salt chicken broth
2 tablespoons apple cider vinegar

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)

*Available at specialty foods stores and Latin markets.

So basically, I fried every ingredient a bit in the oil and set it aside as it said. Also, me and Adam personally cracked every hazelnut for this recipe--fun fun!!

I let all of the ingredients stew for about 2 hours...the smells...we tried to not the splattering burn our noses.

After it is nicely stewed, I pureed it in batches and the texture turned out perfect. Personally, I would have add more heat, but wasn't too sure if others would care for that.

You can use it on chicken, seafood, with polenta, with masa, tortillas...endless options!

I'm thinking of canning some and sending a few back home to my family--this recipes makes a HUGE batch.

Farmers Market Finds: Squash Blossoms

2009-05-31T11:03:00.000-07:00

I had a lovely day at the Ferry Building yesterday as it was"The Green Market Tour" sponsored by Gourmet Magazine. It was huge and there were a lot of goodies to be had, and I scooped up as much as I could!

One of the items I found amazed me as I have been wanting to use them for a while: Squash Blossoms

I was influenced to use them from a recipe that I had at Escobar'sback home in Champaign. I worked there for over a year and was always influenced and excited by the works of Chef Obdulio Escobar. Amazing guy, and really knows his stuff!

Anyways, I decided to stuff the blossoms with crab meat and goat cheese. Do a tempura batter and serve it with an aioli. Knowing that I had to share them (hehe) I made the tempura with a rice based batter instead of your traditional panko.

They turned out just as crisp as a normal tempura battered treat would be! They were light and delicate, and I can't wait to find these blossoms again!

Tempura Battered Crab and Goat Cheese Squash Blossoms with a Basil Aioli

10-12 squash blossoms
1 can (or fresh!!) of high quality lump crab meat
1/4 cup fresh goat cheese
1 cup rice flour
2 TBSP corn starch
Soda Water (about 1 cup or more)
2 cups frying oil (canola, vegetable...whatever you use!)
1 egg white
Salt and Pepper to taste

To prepare stuffing the blossoms, you must open them and make sure no critters are inside. I had some luck and had no bugs in mind, but if you think about it...it is a blossom :)

Mix the crab and goat cheese in a bowl and salt and pepper as much as you like. Then with a small spoon, stuff each blossom with the crab mixture. I left some room on top of the blossom so that I could close them a bit so nothing would come out.

Tempura batter

Mix your rice flour with your eggwhite till it is lumpy. Then slowly add a bit of your soda water. What you want is for the batter to be able to coat the spoon you are stirring with as that is the perfect way to judge it is ready. Salt and Pepper as needed.

Roll the little stuffed blossoms gently in cornstarch and then in your batter and fry in hot oil till brown.

Basil Aioli

2 egg yolks
1TBSP chopped garlic
2 TBSP finely chopped fresh basil
1/2 cup of Olive Oil
a touch of vinegar (in this case I use apple cider vinegar as it is GF)
fresh squeezed lemon
salt and pepper to taste

Crack your two eggs yolks in a blender with your garlic, basil, and vinegar. Low the speed on your blender and add your olive oil slowly. What you are wanting is to emulsify the eggs and the olive oil in order to achieve that creamy texture.

Once it has been blended well, pour into a small serving dish. I never add salt and pepper (or even lemon juice!) when blending as you can over season. So add salt and pepper and some lemon juice as it tastes up to your standards.

And there you go! It is a fun party snack and an impressive way to share with your friends you farmers market finds. Even your gluten free friends.

Au Revior Simone and Nouvelle Vague in the same month!?

2009-05-06T13:29:00.000-07:00

I feel like the luckiest girl in the world! June is gonna be the best month here in SF, hehehe....

Au Revoir SimoneJune 13th @ Bimbos

Nouvelle Vague June 19th @Grand Ballroom SF

KFC:"...sorry, no more chicken..."

2009-05-06T12:19:00.000-07:00

Yesterday I was informed that Oprah was giving away free chicken meals, in which, to promote the new Grilled Chicken as a healthy alternative to the fried chicken. While I was excited to print out some of these coupons in hopes of handing them out to some of the homeless here in SF, I was not able to because I "reached my limit" of printing the coupons. Weird, cause I didn't print a darned thing...oh well.

I have also heard those that actually did have their coupons printed from KFC's website, were being refused service and were told that either the promotion was not real, were not accepting those coupons at their location, or...ran out of chicken.

This had me thinking. America eats so much per capita that it doesn't surprise me that this would happen. Not only that, I'm surprised I haven't heard anything about PETA getting on Oprah's case about this "promotion". I'm sure we will soon...

While I think during these times it is a great idea to give out the free meal, but the high hopes of those who have families and lack of job because of the drastic job cuts are feeling left out and probably just teased!

I wouldn't eat a thing at KFC personally, but if I had nothing I would be grateful. Makes me think, how many people were looking forward to this meal? Kinda sad.

What KFC needs to do is become more sustainable and then I would maybe go there, instead of this grilled bull. ;)

I am in!!

2009-05-04T22:17:00.000-07:00

WOOOHOOOO! I am prepared for the hard work, and challenges that will become a new me.

Spring Fling!

2009-05-04T21:48:00.001-07:00

I can not get lemons out of my mind. Lemon curd, lemon cream, lemon pound cake, lemon shake ups, the list could go on!

Last night on a whim, I decided to bake a petite cake. I am so in love with my little springform pans--they are so cute!

Ok, anyways, here is what I made:

Lemon and Strawberry Petite Cake

FOR CAKE
2 cups of All Purpose GF Powder ( I really have been loving 365 Organic brand from Whole Foods)

1/4 Cup Olive Oil

1/2 Sugar

pinch of salt

1 TBSP GF Vanilla Extract

1/2 Cup of milk

1 egg (room temperature)

FILLING:
4 Strawberries, diced

1 TBSP sugar

Frosting:
3/4 Cup Powdered Sugar

3 TBSP Butter (at room temperature)

A few drops of milk and lemon juice

Lemon zest.

Preheat oven to 375°. Butter 2 mini springform pans (about 4.75" is the one I used from Crate and Barrel. Make sure to butter it well!!! It would totally stink to have a cake that wouldn't come out of the pan--set all those diet plans aside! ;)

Sift all dry ingredients in a bowl. Add all liquids (egg, oil, and milk) and combine till it is a nice (not too runny) batter.

Pour in mini springform pans and pound gently on the counter to make it flat. If need, you can wet a spatula to smooth out the top if needed.

Bake for 20-25 minutes, or as needed through the toothpick test. Let cool.

While the cakes are cool, combine the powdered sugar and butter until completely blended. Add a few drops of lemon juice and milk to thin it out. Now, I don't like my frosting thin (who does?!) so I keep a close eye on how much I add. Also, make sure when the frosting is finished, hide it from all friends that are in the building ;)

Combine strawberries and sugar in a seperate bowl.

Once the cakes have cooled, shave off the tops if needed to makes sure the cake is smooth on top as possible. Not too much, but enough.

Put parchment paper on serving platter, or my case, my mini suzette servers. Place first cake on top and spread a little of the frosting mixture on top. Then, add the strawberry mixture on top, but mostly in the middle. Place the other cake on top, and frost away! Top with lemon zest, and any other decorating ideas as you please. Again, I just grabbed what ever I had on hand, so I made a lil rose to put on top ;)

I was told the frosting plus the lemon zest tasted like a Starburst...haha, I don't know if I like that or not :)

Back to Class!

2009-04-24T12:28:00.000-07:00

I am so bad at adding content to my blog, and since I will be going back to classes this Fall, it will probably be worse! But who knows...it may just be the opposite!

Since moving to San Francisco, I have been thinking long and hard about what my life purpose is. It is like a long roller coaster of emotions, happiness, fear, dread, and influence to get the "ball rollin'". I am supposed to be in the kitchen. I know this. I dream of this, and I can't stop thinking about it!

So, lucky me, San Francisco has a fantastic program at their City College with some fantastic teachers/chef's who really care about teaching you the basics. I know, I know--the basics? Yes, I want to be fully rounded in this field, and maybe move up in the kitchen, or enroll next in the CIA.

It is slightly scary to think that some classes will begin at 6:00 am. That means I have to wake up at 4:30 am! With some days ending at 8:00pm.

Goal-I will not whine about it. I will work hard and stay focused. This is what I want, and I am going to do it to my best, and be grateful for everyday I am learning.

The class room is a freaking kitchen! WoooHOOOOO!!!!!

ol' Tony is in SF!

2009-03-25T15:06:00.000-07:00

Yes....thats right...I am FREAKING out. And it sucks, cause I hate being that fan girl....yick!

I heard he was in the Mission over this weekend and flew out my door so fast that I twisted my ankle whilst getting on the Muni (pathetic).

I was hobbling all over the Mission looking for a salt and pepper haired man eating a el Pastor taco possibly at one of the many taco trucks. Only to find out he was in that area a day before. Mission in the Mission: FAIL. I talked to a guy at a corner sandwich stop and he told me he was there, eating and drinking it up. So jealous, if only I could have that job.

The next day I went out to deliver a resume ( I quit the worst job I have EVER had) and decided to hit up the Ferry Building. It is my place, it is where I find joy!

Had some wine at the Wine merchant there--okay wine and a brut! The owner told me that he would be next door at Boccalone tomorrow, so I decided to stop there for a quick sandwich.

That sandwich...so gooood! LOTS of chili's and enough mint to cool the mouth...

La Cicciolina: Lonza & Coppa di Testa, Pickled Carrot, Radish, Chilli & Mint for $7.50....amazing!

An amazing lady at the counter gave me the heads up on where he will be tonight. And I AM BOOKED.

Here is the menu:

Head to Tail

Venison heart tartare, foie gras & ciccioli brioche

________________________

Goose intestines with fava beans & artichokes

________________________

Big brain, little brain with asparagus

________________________

Cordedda with peas, mint & sheep's milk polenta

________________________

Coffee & Doughnuts: pork liver, blood, chocolate, espresso

A really fantastic dinner, with a great foodie buddy! I hope to go back and try the Beast deal with a group of friends. Chris Cosentino did a fantastic job with that menu. The owner? Creepy. Yeah I said it. WEIRDO!

Chili Oil

2009-01-19T18:27:00.000-08:00

So good. So perfect. You can use it for almost anything.

A staple in any home. And I don't mean red pepper flakes with oil. Hot peppers (seeds and all!) and just olive oil.

2 scotch bonnets, chopped and discard stems.
2 cups olive oil

It can stay for a while too. You can use it with Fish, thai pastas, anything you want to perk up.

Braised Short Ribs Dinner

2009-01-19T18:23:00.000-08:00

I was following a recipe earlier this morning as I was thinking of what to do for dinner...

There is something that I have come to conclusion about. I don't like following recipes. Plus, I just hate having to "risk" spending money on items that I am not so sure would work in the dish.

So...I looked in my cupboard knowing that I have some short ribs that are just begging to be braised.

So here is my sauce recipe that I came up with, and I am damn proud:

Sweet Chili Braise Sauce
2 plump tomatoes
2 yellow onions chopped
1 and half TBSP spanish paprika
chili oil
1/2 cup packed light brown sugar
2 cups of red wine ( I used Syrah that needed to be used)
1 cup Beef Stock
2 cinnamon stick sticks
whole garlic bulb, all peeled and NOT chopped.
salt as needed

Bring all ingredients (except garlic) to a boil for about 10 minutes. Set the cinnamon sticks aside and put all contents in a food processor. Blend well, but still thick.

Preheat Oven to 375°.

Now, I took my short beef ribs and seared them for a few minutes (make sure that they are at room temperature first!)in a deep pan. I set them aside and kept the fat in the same pot. Add the Sweet Chili Braise Sauce carefully as it will splatter from the high heat. Stir and add all the whole garlic that is peeled and the cinnamon sticks from earlier. Add 1 cup of water and place the ribs in the sauce and cover.

Cook for about 3 hours....

mmmmmm....the smells...the flavors in the air.

Of course, staying gluten free: I made some polenta, a side of pinto bean, brussel sprouts with cilantro.

I think I want to some day open my own Gluten Free Bakery!

2009-01-12T21:48:00.000-08:00

my leaning tower of gluten free chocolate cake with vanilla icing

After a few years of contemplating on exactly what I want to be when I grow up--I think I have found a plan.

Even though I am so broke (who isn't right now?), I know that when there is a will, there is for SURE a way!

However, my real experience in baking Gluten Free is pretty slim. The only time I bake gluten free is to experiment with my Adam, and quite frankly, he is my only critic.

I have thought of going to the CIA, which I think would be fantastic. Not only that, it would give me the experience I am looking for, but not really in the Gluten Free department.

I feel I will need some inspiration...that means MORE BAKING! :)

Almost a Million Dollar Sandwich??!? From Potbelly?!

2008-09-30T13:22:00.000-07:00

As everyone already knows about the fail of the American economy yesterday, prices will possibly rise. Americans will become more frugal. Personally, I have always been that way, so I'm not so scared.

But a woman from Minneapolis came across her monthly credit card bill and say that her husbands sandwich cost $858,462.82!!

Here is what she wrote:

"My husband works in downtown Minneapolis and has the annoying habit of putting small purchases on his credit card (under $5.00). He patronizes a chain here called PotBelly Sandwich Works, never spending more than $4.50 a pop. Last week I was paying our credit card bill online and noticed we had pending charges of $858,432.06. Yes—almost a million dollars. Needless to say, our credit limit is about $825,000 less than that. We called Chase and were told that the pending charges were indeed correct but that the charge had been rejected. When the rep told us the charge was made by PotBelly, I couldn't help but laugh. There was a charge that same day from PotBelly for $4.23 because my husband had purchased a sandwich, but that was it. The fraud rep said that because the charge was rejected, not to worry about it, but that it wouldn't disappear from our pending column unless PotBelly reversed the charge. There was no mention from the fraud department of canceling our cards and issuing us new ones. When my husband went to PotBelly the next day, they could give us no information. I can't imagine them reversing an $858,000 charge anyway, especially without a receipt (given this was done after my husband had left the premises.) My husband works in IT for a large corporation and thinks this is nothing but a system glitch and doesn't think it's worth pursuing because the charge was rejected.

My question is: what is our next step and what should we be worried about? It sounds as if someone didn't close out a ticket and just kept charging my husband's card. However, there's no way in hell this Potbelly does $858,000 in business in a day—or even a year, I imagine. Anyone who wanted to commit fraud wouldn't, I presume, be so dumb as to charge nearly a million bucks on a personal credit card. The charge is bound to be rejected. I am also disturbed that we did not receive a call from Chase when this charge was put through, but that's a minor quibble at this point. Any advice would be much appreciated."

Gulp.

So will you be going out to eat or sticking to cooking at home? Personally, I am so broke and a picky eater that I stick to cooking at home. And sometimes I can really amaze myself with the ingredients I have and my creativity.

Frugal Happiness is the Goal

2008-09-21T13:46:00.000-07:00

It is nice to finally say that I do see a positive financial light at the end of the tunnel. To some people, they think it was crazy to move out here without that much money. I understand where they are coming from, but I have set my own Path.

I have had such great wealth lately, and I don't mean money.

I have been able to find a way to survive without spending too much money. And everything I want will be a treat and well deserved!

I have actually enjoyed the few things I have done that is free or cheap!

Walking around the city.

Sitting on the roof and watching the sunset.

Getting my morning coffee on the way to the muni.(this is my exact stop too!)

Getting a free hair cut/color (my new job is awesome!and so is stephanie!!)

Getting free samples and a few make up tips from Fresh. This place is so amazing. I think I may just have to buy some of their products! (they got me!!)

There are many other things as well that I have enjoyed, but with hard work, patience, peace and gratefulness--I will be Blessed.

Goodbye Champaign, Hello San Francisco!!

2008-08-21T15:24:00.000-07:00

deep breathe....

Finally! A work in the making for over 3 years!! Hard work does pay, it is true.

It has been so crazy that I have only been here for 3 days and I feel so incredibly comfortable. Even though I still have some learning to do, everyone I have come across has been wonderfully sweet.

Right now I am awaiting on a reply to a job. This restaurant is ironically one that I have been looking up to for years!!

It would be so wonderful to work there! My friends, keep positive thoughts out there for me! San Fran aint cheap! :)

Chicago Style Gluten Free Pizza? No way!!!

2008-07-08T12:58:00.000-07:00

Oh yes! Yours truly has figured out a pretty good recipe on making this allergy free pie!

The easiest way to do this is just to buy gluten free bread mix in a package. It is also nice cause it comes with yeast if you don't have any on hand.

I've found this to be the best for this recipe and just for bread in general:

Follow the directions on the package. I find it easier to use a mixer as well cause it adds more air to the dough, which is helpful when cooking GF.

I put it in a springform pan coated with oil or butter. Then sprinkle it with cornmeal. Put the dough in the coated pan and wet the spatula a bit with water to help it spread.

Let it bake about 30 mins...

Let cool for 5 minutes, then use a cup or measuring cup and smash the middle in creating a thick crust on the sides...

Put sauce, cheese and whatever GF filling you like...

Let it bake for another 25-30 minutes and voila!

My Favorite Salad for the Summer

2008-07-08T12:44:00.000-07:00

I made this lovely concoction last night, and I was so pleased! I love spicy arugula with a good dry cheese.

Fresh Organic Arugula
Lemon
sugar, pinch
dried basil
sun dried tomato, chopped finely
Olive Oil
Shallots, sliced
Pancetta (lightly crisped)
2 Figs, thickly chopped
Kasseri Cheese, sliced
almonds
Boiled Cage Free/Veg.Fed eggs, sliced in half.

Dressing:

2 TBS olive oil
Squeeze half lemon juice
Salt and fresh ground Pepper
Sun Dried tomato
dried basil
pinch of sugar

This salad has a nice tang and spice to it, along with a nice fresh crispness. Of course if you are serving vegetarians, withhold the pancetta.

I have been slightly inspired lately...

2008-06-10T11:30:00.001-07:00

I felt the need to share it here:)

I have been thinking about what I want to do "when I grow up" still and I think I have come to a conclusion.

I wanna be a personal Chef to those with Food Allergies, and are not able to cook for themselves and are able to put trust in me when cooking.

I think it would be a great challenge and a way to help those feel better about what they eat as it is energy that we all need. And good nutrients, since it can be hard for those with these allergies to get the nutrients they need to be healthy.

As soon as I have my latte, I will be posting some pics of GF food I have made and also dairy free. As well, I will have a recipe along with it.

Bon Appetit!

For My Gluten Free Friends! STUFFED PIZZA!!

2008-06-04T13:13:00.000-07:00

I know how hard it must be to not have a good Chicago style deep dish. I can only imagine, and maybe that is why my heart pours out more and for finding great recipes and ideas for substitutions.

What I have found is best (and quick) for making the crust is this brand of GF bread:

Follow the directions on the package. I find it easier to use a mixer as well cause it adds more air to the dough, which is helpful when cooking GF.

I put it in a springform pan coated with oil or butter. Then sprinkle it with cornmeal. Put the dough in the coated pan and wet the spatula a bit with water to help it spread.

Let it bake about 30 mins...

Let cool for 5 minutes, then use a cup or measuring cup and smash the middle in creating a thick crust on the sides...

Put sauce, cheese and whatever GF filling you like...

Let it bake for another 25-30 minutes and voila!

Let me be..me.

2008-03-27T12:28:00.000-07:00

Everyone goes through those moments with your family where they don't fully understand what you are doing with your life. When, you don't really know what to do with your own!
I'm in my mid twenties and people are starting to tell me its "normal" to feel this way. This feeling I call a "Pre-mid-life Crisis". My feeling here in Champaign,Illinois is stagnant and going nowhere , really. I feel constantly bored and find myself drinking or eating out of boredom. Thank god I don't have any drug habits! (That was an insensitive joke, I know).

So I was talking to my lovely grandmother online (as we usually do about everyday) and I told her I really don't know what I want to be when I grow up. She said...

"Me neither..."

BREAKTHROUGH MOMENT!!!

Do we really know what we are supposed to be doing? Sometimes I feel like I do for a minute, and then the next, nope I want to be an Ambassador!!

WE make sure eat enough, or not too much. Learn enough, and some things we dont need to know. Sleep enough, and sometimes that isn't enough. Love as much as possible, and for some that isn't even enough for some. Earn enough money, and well, most of us know sometimes there just is not enough money.

My question is...am I being me? Am I "too old" to be thinking this way? Or should I know what I am supposed to be doing?

I'm Doing Fine By Myself...

2008-02-05T15:03:00.000-08:00

I have been feeling Amp Fiddler since forever, and this Moodymann track is very healing at this time. Enjoy, and remember to support your musicians, and local record joints!

"I'm Doing Fine"-Moodymann

And speaking of supporting local record joints, Erykah Badu's video "Honey" is so incredible it gives me goosebumps! Some of those records I want!!

Erykah Badu - Honey [2008]
Uploaded by diffoulb

Cleansing

2008-02-05T12:44:00.000-08:00

The rain lately has been refreshing, and invigorating to say the least with the sad news that has been around. I find it to be so strange that during the middle of the winter, after a huge storm, a thunderous storm has come about.

Maybe its about cleansing. Realizing what we have and should be happy that whatever you have is still around. To wash away the cold and bring in new. Like a Rebirth.
Things just seem so heavy lately, that it is hard to make outside in this rain and to really enjoy its splendor.

I kind of like being alone and listening to it fall on my skylight in my hallway.

alone, and being one.

Nickie Lewis has Graduated

2008-02-04T13:37:00.001-08:00

It has taken me a while to finally put my thoughts down, as I do not deal with death very well.

But our dear friend Nickie Lewis has graduated up to heaven and will be dearly missed. What he did through expression of music and himself can not be replicated. What he did for me personally, I will forever be so grateful for. Veering me away from asshole men, and sayin "Oh girl! You still with him?!" He never judged me, but sure had some questions waiting for me!

He was there at very hard times for me. He always found a way to cheer me up, even through that rough time of losing a friend and a lover.

We talked of prayer together and Spirituality. How it was kind of hard for me to express that to my friends; how hard it is to talk of God, and what I believed. When I heard of his passing, as soon as I could go outside to the cold to cool off, I prayed. I prayed to God to tell him I miss him so much, and to make sure to remind him how much he meant to me. Prayer. Prayer.

Nickie, you have graduated to a place of peace and unconditional love. I hope you say "Hello" to Bill-e for me and tell him what I told you. I felt his presence here for a while, and I hope you can give me a sign too.

I miss that laugh, and that clap you had.

My New Song To Get me Through...

2007-10-24T16:24:00.000-07:00