All posts tagged: gourmet cooking

Food: Dinner Tonight – Chicken, Chickpeas and Sweet Potato

A simple take on the old recipe with chicken. A funny story I had been turned-off of chicken recently, mostly craving beef instead for my protein intake. But I am back to serving meals with chicken in mind – and here’s a great one for dinner tonight: INGREDIENTS 1 1/2 pounds boneless chicken breasts or thighs 1/4 cup olive oil plus, more for drizzling 2 lemons, juice and zest from 1 + 1 sliced 2 tablespoons Harissa seasoning 1 tablespoon honey kosher salt and black pepper 2 medium sweet potatoes, cut into 1 inch chunks 1 sweet onion, sliced 1 can (14 ounces) chickpeas, drained 1/2 cup crumbled feta 1/3 cup green olives, smashed plain greek yogurt and fresh mint or cilantro, for serving {more}

san francisco gem: the ferry building

I love it when friends show up in town unannounced and beg to spend a day with you.  I really mean it, I do love it, even though it throws me pleasantly off schedule (If that makes sense). Anyway, I got the word my friends were in town at ten in the morning and asked them to meet me at the end of Market Street at noon for lunch.  When I asked, what they wanted to eat, they mentioned Sandwich shops and fast food and I basically rolled my eyes. I pointed to the Ferry Building and asked if they had been there and they both shook their heads NO and so we ventured into one of our proudest conversion of a historic building into an amazing waterfront hangout.

comfort food: french toast bread pudding

Technically we are only a few days away from the official start of winter.  Which means much more colder weather and less of a desire to eat healthy. I don’t know about you, but I currently am always looking for comfort food, in moderation of course, to fuel me up during the day . In light of that fact, I found this amazing recipe here for bread pudding, one  of my favorite winter comfort foods and thought of making it over the weekend with a few alteration.   I will use Almond Milk (Original flavor) and add pecans and sliced banana and I will let you know how it turns out. Meanwhile let me know if you have other suggestions. French Toast Bread Pudding  1 challah loaf, sliced ¾ inch thick 8 extra-large eggs 5 cups half-and-half or milk 3 tablespoons honey 1 tablespoon grated orange zest 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt Confectioners’ sugar and pure maple syrup, for serving Preheat the oven to 350 degrees. Arrange the bread in two …

healthy recipe: artichoke soup with salami, quinoa, lemon and parsley

Usually during the colder months I tend to eat heartier, but this year, I have decided  to try and stick to a leaner meal plan (well at least as much as possible). I figured soup is a good way to start and I have found a recipe here,  which I couldn’t wait to try and one that I highly recommend. Artichoke Soup with Crispy Salami and Lemon-Parsley Quinoa Serves 4 For the soup: 2 (14-oz.) cans artichoke hearts, drained 2 cloves garlic, peeled and coarsely chopped 1 cup chicken stock 1 cup heavy cream 2 tsp fennel seeds Salt and pepper For the quinoa: 1/2 cup dried quinoa 1/3 cup chopped fresh parsley leaves 1 tsp. lemon zest (from about 1 lemon), plus 1 tbsp. fresh lemon juice Extra-virgin olive oil 4 large thin slices genoa salami Preheat the oven to 350º. In a medium saucepan, add the artichoke hearts, the garlic, half of the chicken stock and half of the cream; cook over medium heat until warmed through. Add the fennel seeds and season …

holiday table decor and labels

Of course every holiday buffet table should have some sort of centerpiece or decor neatly placed either in the center of a table or between the different dishes. In addition, it is always nice to add a stand alone label for each dish to make it easier for your guests, just in case they have allergies or food restrictions. It isn’t difficult to make the labels, you can actually purchase them at any craft or art supply store and just handwrite the name of the dish and place it by the platter. Again, this isn’t an issue if you plan to cater, they handle all of that if you ask them. In organizing a buffet table theme for a friend of mine, we opted to use the following methods  as our inspiration for table decor and dish labels. DISH LABELS TABLE DECOR   Please feel free to drop me a line if you should have suggestions or recommendations. I would love to hear from you.

chef at heart and gastronomy

I love food and admire anyone who is able to cook, and  although I consider myself a pretty good cook, I prefer watching others do it more.  With that said, one of my favorite French word  gastronomie (gastronomy: the art and science of good eating) is probably what I live by.  I do not like to rush through a meal and will spend a good amount of time making sure what I put together and where I eat satisfy my artistic pallete. I must admit, I have had the great pleasure of tasting some of the best cuisines around the globe and of course have followed some great chefs on television throughout my life. First my mother and aunts, then in the old and golden days I watched Julia Childs and Jacques Pepin on television, then thought Betty Crocker was the most amazing, and admired  Mrs. Fields Cookies founder (Debbie Fields) and loved  (still do) See’s Candies Chocolatier. But in the last decade or so gourmet cooking became the in thing to do and thanks to …