Ta-Ta for Now!

I'm off to Munich, Paris, Brussels and Amsterdam in the morning! I can't wait to share my culinary adventures with you! It's going to be the most spectacular two weeks of eating I've ever had. Wahoooo!! Bye for now--happy holidays and happy new year! Drink well but eat better :)

Boka Group Restaurant Tour

Hi all! I missed your faces. But I am back now to tell you about an amazing night I had in which I had a 6 course meal spanning three different restaurants-- the Boka Group restaurants: Boka Restaurant and Bar, Landmark Grill and Lounge, and Perennial. It was my first time dining at each place, and it was a fantastic start. I was only so fortunate thanks to my new job at Chicago Event Consultants. My bosses Ryan and David brought me along so I could share in the glory and get in touch with everything the venues have to offer. Not only am I thankful they shared the incredible night with me, but I am so thankful that I get to work with them in the future. I am ridiculously excited to say the least. Besides, I could get used to dining like a rockstar... Here is what I ate at these three extraordinary restaurants:

First stop @ Boka:

-Boka Bento Box--a lovely raw tasting including an oyster with daikon mignonette, himachi with pomelo grapefruit, pickled fennel, and yuzu parsnip sauce, pink peppercorn seared big eye tuna with cauliflower puree and asian pear, and snapper carpaccio with daikon, edamame and blood orange vinaigrette. If you dine at Boka, I highly recommend this tasting Box.

-Black Mole Infused Pork Belly--with celery root slaw, sourdough chips, and quince sauce. This pork was awesome. Who doesn't love perfectly cooked, succulent pork belly?

-Sidenote: their homemade Rosemary Focaccia is delightful... Must try.

Now off to Landmark:

-Gnocchi--perfectly crispy on the outside and tender in the center, served with mushroom ragout, basil tomatoes, and parmesan cheese. P.S. I don't like tomatoes, but I could eat those all day with the gnocchi--perfect little bite.

-Braised Boneless Shortrib--with roasted sunchoke, parsnip puree, and bone marrow sauce. As if one heavenly tender meat dish was not enough, this was unbelievable. I loved the bone marrow sauce.

-Sidenote: as sides we were served mac and cheese--rich, cheesy, phenomenal--and smashed rutabaga with brown butter--sweet, textured, flavorful.

Last stop, Perennial:

-The Brazillian--brown butter cake, pineapples, ginger popsicles, coconut sorbet, with a pina colada sauce. So unique! Loved the cake.

-Hazelnut Crunch--crispy hazelnut bar, milk chocolate, creme fraiche, and chocolate caramel. Like a sophisticated rice crispy treat, with all the fixings!

-Cheesecake--LISTEN TO THIS--raspberry custard, cream cheese whipped cream, and graham cracker ice cream. This was my favorite dessert--the graham cracker ice cream was perfect. All the elements together in one bite were absolutely delicious, like actual cheesecake itself! Plus, how creative is that?

Moral of the Story? I feel like the luckiest Girl (with the buds) alive! Clearly, I am not only counting my blessings, but my courses too!

Top Chef Tonight--Restaurant Wars!

Who do YOU think is going home?? And who are your favorites? I love the Voltaggio brothers and Jennifer... One of them is going to win it all. We can make stronger predictions later...

Moral of the Story? Sorry to pick favorites (and least!) but what is Robin still doing there?

Sexy Restaurant Alert: Be Sunda or Be Square

Although Sunda opened its doors earlier this summer, I didn't make it in to give it a test drive until August. I know, I am surprised by myself too... And after I dined there, I nearly punched myself in the face for not having done it sooner. It is definitely one of the sexiest restaurants I have ever been to. Needless to say the food was, well... orgasmic. Brought to you by the same team behind renowned Rockit Bar and Grill and the Underground, Sunda is a must-have dining experience. Not only is the beauty of Sunda's food equivalent to that of its interior, the service was outstanding--well-educated on the menu, warm, and attentive. One of the many examples of the Sunda crew's immaculate attention to detail is that the sushi case is transparent, not just translucent. The glass is crystal clear (no foggy dew blocking the view!) which allows for the colorful, fresh fish as well as the skillful art behind sushi creation to be appreciated to the maximum. It is little things like this that make a dining experience wonderful for me, and Sunda goes the extra mile. Details like the visibility of the sushi case may be small and unimportant to some, but to who it matters most (foodies!), it can make a big impression.

The only problem I had at Sunda was determining which of the mouth-watering dishes to order. I had an angel-devil dilemma on my shoulders--my buds were pulling me in all sorts of directions. On my right shoulder, my sweet buds were urging me to order sweet while on my left, my savory buds were putting up their dukes. I thought it would be best to let them both win... Take one for the team. What a sacrifice! There is no "i" in team, but there is in delicious, satisfying, and orgasmic! This is what I ordered:

-Crab Cake Crusted Ahi Tuna Sashimi-- japanese hot mustard, sweet soy glaze

-Oxtail Potstickers-- braised oxtail, caramelized onion jus, "white" wasabi cream

-No You Didn't... The Ultimate Handroll-- crab, shrimp tempura, salmon, spicy tuna, dynamite

-Charsiu BBQ Pork-- honey, miso, palm sugar glaze

I am being nothing short of perfectly honest when I say that they were all outstanding. I wish I could have tried everything, if only my stomach and budget would allow. So friends, if you are reading this, who wants to go with me this weekend?? I promise it's as good as it sounds.

Moral of the Story? Unlike your love life, Sunda always delivers.

New Restaurant Alert! Gemini Bistro-Lincoln Park

**UPDATE: Gemini Bistro was a success! Important Background Information: The menu is broken down into groups: small, medium, large, and XL. Customers mix and match the dishes they want while being mindful of the sizes so that they end up with a diverse meal that suits them.

I did indeed have the handmade oxtail ravioli, which was to die for. If you go, you must try this. Luckily for me, I got a taste of my neighbor's scallops too! The scallops were cooked absolutely perfectly--they were utterly amazing. I wish I was able to eat more of them because I just had a taste of my neighbor's, which consisted of two jumbo scallops, so I only had a small bite. I also tasted the steak frites and surprise surprise, the steak was juicy and flawlessly cooked. The fries were the perfect balance between fluffy on the inside and crispy on the outside and very well-seasoned. It's a great place to go to share and taste a variety of fabulous food.

Moral of the Story? Overall, my buds can't wait to go back!

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

I am going to dinner tonight at Gemini Bistro, which is opening today (09/09/09!) in Lincoln Park and I am salivating just thinking about it. The Chef, Jason Paskewitz has created dishes that just the sound of make me happy. You can go to geminibistrochicago.com to check out the menu. I am already having trouble deciding what to order. Between the handmade oxtail ravioli, duck confit nachos, and crispy braised pork belly with butter basted quail eggs, I am in quite the pickle! I may have to try all three... And the best part? The prices are beyond reasonable, especially for how special each dish sounds.

I'll let you know how it is!

Moral of the Story? I am sure I am going to be adding Gemini Bistro to my list of favorites.

The Staple Salad of Your Dreams

I was invited to have dinner at Sergio's house tonight and did not want to show up empty handed. Thus, I asked if I could prepare a salad and the host said of course. I must admit I had a bit of a hidden agenda---I just really felt like cookin'! And boy am I glad I did 'cause the salad was ahh-mazing. I think it is going to become my staple salad from now on. You know... like the salad you whip out on countless occasions? For instance, picture this: "Oh Suzy's coming to the party? I bet she's bringing the Suzy Signature Salad." With Suzy comes salad. Suzy --> salad. Just like that. Except I'm not Suzy.

So here it is, only I am not going to give precise measurements for all of the ingredients because salads are quite easy to predict how much of each ingredient you want or need. You can adjust as necessary for a single serving or a party.

Kara's Staple Signature Salad--The BBPC Salad:

Spring lettuce mix (you know how much you need; I don't!)

Bacon (I use about a slice per person)

Blue cheese crumbles

Shelled pistachios (so unique and delicious!)

Dried cranberries

Dressing--The Staple, Simple Vinaigrette:

Extra virgin olive oil (equal parts EVOO and red wine vinegar {below})

Red wine vinegar

Dijon mustard (if using about 3 tbs of both EVOO and RWV, about a teaspoon or tablespoon will do)

Salt and pep (gotta season it!)

Little bit o' honey (add it little by little, tasting it after each addition to find your desired sweetness)

Toast the pistachios in a pan over low heat for about 3-4 minutes, tossing frequently. Once toasted, set pistachios aside to cool. In the same pan, cook the bacon over medium/medium-high heat until desired doneness. I like mine right at the in between stage of chewy and crispy, about 4-5 minutes per side. Drain off excess fat on a paper towel and allow to cool slightly. While the pistachios/bacon are working, prepare the dressing by whisking all of the ingredients together in a bowl. If you prefer, take it easy on the honey at first so you can taste it and choose if you want to add more. I like mine with just a hint of sweetness. I accidentally added too much honey and it was too sweet, but not to worry...that's not a problem. I just added a little more EVOO, RWV, and a dash more mustard and ended up making just a slightly larger batch. No biggie--the extras are great to keep in the fridge for another time. Once the bacon has cooled, cut or break it up into salad-appropriate, bite sized pieces. Assemble the salad by placing the greens in the serving bowl, then top them with the bacon, blue cheese crumbles, pistachios, and dried cranberries (hence, the name BBPC). Store in the fridge until ready to serve and dress at the last minute. Note that if there will be a significant amount of time between prepping and feasting, add the pistachios at the last minute along with the dressing so that they retain their crunch!

Moral of the Story? This salad has it all: sweetness (cranberries), salty crunch (pistachios), heaven (bacon), and tang (blue cheese and the dressing). Imaginary Suzy's is imaginarily going down if she steals my signature staple salad!

Question for YOU!

So I am going to send the president of the Food Network a little "Kara Package"--including my resume, cover letter, and something delicious! I was wondering if you folks could help me decide on the baked good that would make the absolute best impression on her. You in? Great! The trouble lies in the shipping process. Chocolate is the way to any woman's heart (unless there exists such a thing as a female chocolate-hater, who is no friend of mine!) but nothing can be too chocolate-oriented or else it will melt in the heat of these beautiful summer days. And what could be worse than a gooey brown mess delivered to my idol with my name attached? Well, I could think of a few things, but ew... Anyway, so what do you think is the way to go? Brownies? Cookies? Blondies?

I was thinking about doing these chocolate cookie sandwiches with white chocolate in between the cookies, but the white chocolate "meltability" scares me.

What do YOU thhink? What would YOU like to receive? More importantly, what would make YOU want to hire me so that I could bake for YOU every single day!? (leave your response as a "comment" please)

Moral of the Story? HELP!!! My life depends on it!

Deconstructed Pesto Pasta

I was hungry... so I made something to eat! SHOCKING, right? Well it turns out that a lot of awesome thoughts struck my brain during the ellipsis, providing me with the perfect formula for a sweet blog entry.  Excitement and happiness are still lingering on my buds because of how successful this dish was. Needless to say, the girl with the buds is pret-ty thrilled right now. Here's what happened...

A few weeks ago I went to a farmers market in down town Chicago with my dad. I left with small pots of fresh parsley and basil. I always liked the idea of having my own little herb garden so I was excited. Of course, by "garden" I mean pots on a table next to my 6th floor balcony window that I water with a dixie cup, but you get the gist. Anyway, the basil is flourishing big time. I thought, "I'm hungry and have so much basil... Basil basil basil, what to make?? PESTO!" I have all of the necessary ingredients: basil, parsley, pine nuts, parmesan cheese, garlic and olive oil. Woohoo, I thought! But then... DUM DUM DUMMM... I realized I'd have to dirty up a blender or food pressor, and then clean it, oh my! What fun is that? I was major bummed. So I thought, maybe I don't have to blend it. Maybe I can deconstruct the pesto so that it is equally delicious but easy to clean up. And I did. I used all of the standard pesto ingredients but in a different way. And it was delicious. You're welcome...

Deconstructed Pesto Pasta:

1 to 2 bunches basil, chopped

1 bunch parsley, chopped

2 garlic cloves

1/2 cup (toasted) pine nuts

1/4 cup olive oil

2 tbs butter 

1 lb spaghetti

salt and pep

as much parmesan cheese as you want!

Cook spaghetti in salted boiling water to al dente according to the directions on the box. As the pasta cooks, toast the pine nuts (if not toasted already) in a medium-sized pan over low heat. When toasted, set aside. In the same pan, heat up the olive oil and butter. Add the garlic to pan over low heat. Once pasta is cooked, add the pasta to the pan and coat the noodles with the oil/butter. Taste and season with salt and pepper. Still over low heat, add the chopped basil and parsley and toss. Turn off the heat and toss in the pine nuts. Top with parmesan and serve. Add all the parm in the world! 

The simplicity is glorious!

Moral of the story?  The beautiful taste of basil lingering on your palette will make your buds jump out of your mouth to smooch you on the lips. 

Getting Back in the Groove: Fuss-Hater Edition

Okay, I know I haven't been doing my job. I made a promise to You as well as myself that every time I cooked dinner--easy or intricate, healthy or fat-filled, I would write about it. But clearly, three weeks have passed without an entry from the girl with the buds. To think that I have not cooked in the last three weeks is simply absurd. The truth is that I have just been a slacker with my blog-o-log. I have not been holding up my end of the bargain, and for that I kindly apologize. 

I will start getting back into the swing of things by providing you with a recipe that is the best of THREE worlds: delicious, healthy, and easy. The magical dish: lemon-rosemary chicken breasts.  You won't believe how simple it really is and if you try this recipe you'll realize that what makes it so good is all the time you spend DOING NOTHING. It's all in the marinade, yo.  Perfect for all you fuss-haters...

Lemon-Rosemary Chicken Breasts:

3 chicken breasts (boneless + skinless = super healthy)

salt and pep

1/4 cup extra virgin olive oil

1 lemon, zested (about 1 tsp) and juiced (about a little less than 1/3 cup)

1.5 teaspoons fresh chopped rosemary

Can you tell how easy it is already? Season the breasts with salt and pepper liberally on both sides. In a small bowl, combine the olive oil, lemon juice and zest, rosemary, and one teaspoon pepper. Coat the chicken in the marinade and refrigerate for 2-3 hours (either in the same bowl covered with plastic wrap or in a sealed plastic bag).  Throughout the 2-3 hour period, make sure that the breasts are coated and tossed evenly. Place the breasts in a baking dish with several spoonfuls of the marinade in the center of a 400 degree oven. Cook for about 20 minutes--internal temperature should reach 165 degrees. Let rest for a little, then enjoy! 

The marinade infuses it with such bright, refreshing lemon flavor, and you didn't even break a sweat! Also, considering how healthful it is, how could you possibly feel bad about eating this one?? You won't; you'll feel MARVELOUS. 

Moral of the Story? Hush the fuss all you fuss-haters, with this no muss no fuss recipe.

I Ate My Way Through LA!

Holy shnikies, it's been a while since I've "blogged"! Miso sorry... I missed you like celebrities miss carbs. I just got back from a short Los Angeles excursion.  If I could sum it up in three words they would be: I ATE GOOD! And boy was it fun. I was only there for two days but I feel like I was there for a week because of how many wonderful meals I had. I typically only get to experience a really good restaurant once or twice a week (money does not grow on trees people) so because I ate at an amazing restaurant for basically every meal my trip seemed longer, happily! I stayed with my lovely family friend and she made my trip extraordinary. The key to my heart is obviously through my stomach and she really won me over by taking me to the best restaurants in town. She also helped me narrow down what I want to do with my life--small stuff, really... NOT. And the conclusion is (drum roll please) "Food Journalism!" Anywho, I'm dying to tell you where I went--rather, where I ATE!  So away I go...

Monday June 8th--arrived just in time for din-din!:

Dinner @ Il Pastaio (A Drago brothers' restaurant in Beverly Hills). What did I eat, you ask? I had the refreshing Trittico salad composed of chopped radicchio, Belgium endive and arugula with a bud-tantalizing balsamic dressing, served with perfectly plump shrimp and topped with sweet mango. This salad was just what I needed after a long, less than pleasant plane ride (I seem to be a magnet for phlegmy men who emit repugnant odor--appetizing I know!)

Dessert @ Pinkberry--where else? A Cali staple.

Tuesday June 9th:

Breakfast--Sprinkles cupcakes! Red velvet and chocolate--devilishly delicious and sooo worth it.

Lunch @ Pizzeria Mozza--Mario Batali and Nancy Silverton's place (one of the many). In all seriousness, it was honestly probably the best pizza I have ever had. The crust was delectable--crispy yet chewy and oh so tasty! On the plane ride home I was reading Food and Wine magazine and it was featured right there... These buds are lucky!

Dinner @ Katsuya-- Such fabulous fish! Oh my goodness did this restaurant make me happy. My favorite dish was one of their signatures... Crispy Rice with Spicy Tuna. I'm telling you that if you do not live in California hop on a plane right now. 

Wednesday June 10th--departure day:

Breakfast @ M Cafe de Chaya--an up and coming cafe specializing in contemporary macrobiotic cuisine. (Word to the Wise: Chaya means Tea House.) They do not use any refined sugars, eggs, red meat or poultry. I had a heavenly croissant and Green Lemonade, which is made of freshly juiced lemons, natural honey and juiced kale! It was SO refreshingly delightful. Pardon my almost-French, but screw coffee; Green Lemonade energized me for hours! Not to mention it was yummy and super healthy.  

Moral of the Story? My buds are forever in debt to me for their royal treatment in Cali. I'm home and back to my standard restaurant experiences, sadly. But I suppose it is better to have eaten in LA and returned home than to have never eaten in LA at all.

*photo is of myself at M Cafe de Chaya

Delish Dessert Bars

I was watching my homegirl Giada the other day and I was not the least bit surprised when she made something that looked so delightful it made my buds' heart flutter (as well as my own). She made dessert bars using store bought sugar cookie dough--right there you can tell it's super easy, but of course she spiced them up a little bit with some decadent twists. Giada topped the sugar cookie sheet with orange marmalade, hazelnuts, and melted semisweet chocolate. My spin on it, although I would never pass up anything Giada made by any means, would be a little bit different. Only because I find the combination of strawberries and chocolate more seductively delicious. To find her recipe, go to foodnetwork.com and search for Giada's Orange and Nut Squares. And if you're interested in my rendition, here you go... But I offer 100% thanks to Giada for providing me with the foundation for this recipe and allowing me to get creative!

Strawberry ChocoNut Squares:

1 package store bought sugar cookie dough

1 cup strawberry jam

1.5 cups toasted and chopped almonds

1 cup chopped milk chocolate 

Preheat the oven to 350 degrees F. Spread the dough out on a (about 9" by 12") cookie sheet to 1/4-inch thickness using your fingertips. Bake for 25 minutes and allow to cool somewhat. Spread the jam over the cookie--the residual heat from the oven will thin out the jam making it easier to spread. Sprinkle with the nuts. In a double boiler or in the microwave in 20 second increments (stirring in between), melt the chocolate. With a spoon, drizzle the melted chocolate over the cookie. Allow the cookie to cool. Cut into bars and EAT!

With regards to chocolate, you can use whatever chocolate or choco-combination you want. For instance, I like milk choco, or half milk/half semisweet choco if I'm in the mood for a middle ground of sweetness. You can also melt white chocolate and milk/semisweet/dark/etc. separately and drizzle them both over the cookie for a really pretty presentation. Whatever your chocolate desire may be--get creative!

Word the the Wise: Get creative with the jam/jelly too! Apricot, peach, raspberry--the choices are endless.

Moral of the Story? Is there anything sexier than chocolate, strawberries, AND store bought cookie dough!?! I think NOT. This recipe oozes decadence, seduction, and shortcuts!

*Photo is of Giada's recipe, found at foodnetwork.com

HEY FOOD NETWORK!

This blog entry is being written with my fingers crossed.  Which, I may add, makes it pretty tough to type.  Anywho, I'm feeling lucky--like miraculously someone that has the ability to single-handedly determine my future (and make my dreams come true... no big deal) may look at my blog some time soon. So if you are he/she/my-genie-GOD-princess (no pressure)--friggin' remember me. Trust me. I promise you won't regret it. 

P.S. My birthday is May 18th--you are more than welcome to make my day with a job offer...

Moral of the Story? In the corniest words possible (and a lovely singing voice): "TAKE A CHANGE ON MEEEE"

Moral of the Story x2 (I never do this): HIRE ME!

Sensational Steak

Whenever I hit up a fancy shmancy steakhouse, I always give the blue cheese crusted option a quadruple-take. A few years back, when my buds had the maturity equivalent to Billy Madison, I would have gagged at the sight of blue cheese.  But what have I been tellin' you all this time??These buds have flourished! They're big kids now! Nowadays I LOVE blue cheese. More importantly however, I love the combination of tangy blue cheese and juicy steak. The good thing is that if you are just warming up to the pungent flavor of blue cheese, you can adjust accordingly. If you like it in small doses, start slow. Once you develop an affinity for it (which you WILL cause it's DELICIOUS) you can pile on as much cheesy crust as you want. And honestly, the next time you make a steak there is no reason you shouldn't put this fancy spin on it.  All it takes is some cheese and bread crumbs. That's it! Give this bad boy a shot and you'll never hit up an expensive, shmancy steakhouse again. 

Blue Cheese Crusted Filet:

Filet mignon steaks (however many you are making--and it can be a different cut of meat if you prefer)

Blue cheese (or gorgonzola or roquefort (which are more tame)-- 1 to 2 tablespoons per steak depending on how cheesy you like it!)

Seasoned bread crumbs (equal ratio of cheese:crumbs per steak)

Salt and pep

Olive oil

Preheat oven to 400 degrees. Combine the cheese and breadcrumbs in a bowl. Season the steaks on both sides with salt and pepper. Cook in pan over medium-high heat for approximately 2 minutes per side. Transfer steaks to a baking sheet and top with blue cheese mixture. Lightly drizzle the crust with olive oil. Finish cooking the steaks in the oven for approximately 4-7 minutes (4 minutes for medium-rare, 5-6 for medium, 7-8 for well done). In case you were wondering, I like medium-rare--JUICY JUICY JUICY! If you like a really crisp crust you can stick it under the broiler for a minute in place of a minute in the oven. 

Can you believe that's friggin' all it takes? This blue cheese crusted steak takes your average steak night to a whole new level--a level worthy of a pat on the back from your buds. Show them some love... Make this steak!

Moral of the Story? It doesn't take a fancy restaurant to eat such shmancy steaks; just some cheese and bread crumbs are all it takes! I rhyme.

Five-Ingredient Risotto

This is going to be short and savory. I just want to get this recipe out there. It's easy, healthy, and delicious. Wait 'til you hear this...

Garden Broccoli Risotto:

1 yellow onion, finely chopped

1 clove garlic, whole but cracked

1.5 cups arborio rice

3 cups chicken broth, give or take

2 cups (1 package) V8 garden broccoli soup

drizzle of olive oil

salt and pep

In a large pan cook the onion and garlic in the olive oil over medium-heat until onions are softened, about 7 minutes. While this is going on, heat the chicken stock in a different pot. Add the rice to the onion mixture and mix well.  This toasts the rice and takes about 5 minutes. Remove the garlic clove. Add the heated chicken broth to the rice mixture one ladle at a time, adding another when it is almost absorbed. Do this until all of the broth is absorbed into the rice stirring rather frequently. In the pot that the broth was in, add the broccoli soup to heat through. One ladle at a time, add the soup to the rice. This should make great risotto, but if you need a little more liquid just add more broth or soup accordingly. 

Once it is all absorbed it will be rich and creamy without actually being either! The soup contains full servings of vegetables and the only source of fat is the olive oil. This risotto is delicious, so simple to make, and good for you!

Word to the Wise: You can add any veggies you want, too. For instance, I added roasted asparagus spears.

Moral of the Story?  This risotto is a must try... Get to it and just do it!

Honey, that's disgusting...

I have this friend, let's call him Richy Rich, and he has this absolutely repugnant food fetish. Are you ready to hear it? Got your doggy bag handy? He puts honey on everything--spaghetti, tuna salad, mashed potatoes--EVERYTHING. I think it may have something to do with his insatiable sweet tooth (frosting and raw cookie dough are his favorite snacks), but tuna salad and honey--thats just too much! So I'm taking it upon myself to help him out... I am going to provide him with some delicious recipes that utilize honey the right way. Hang in their Rich, help is on the way.

To start, here is a recipe that will quench your sweet tooth while letting honey shine in an appropriate manner. This honey butter tastes good on anything you spread it on, from biscuits to pancakes to cornbread.

Cinnamon Honey Butter (Ina Garten's--found @ foodnetwork.com):

1/4 pound unsalted butter, at room temperature

3 tablespoons honey

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Combine the ingredients in the bowl of an electric mixture fitted with a paddle attachment or combine by hand. Spread away!

Honey Glazed Grilled Chicken (Bobby Flay's--also on FN website):

1/4 cup honey

3 tablespoons balsamic vinegar

4 whole bone-in chicken breasts

Olive oil, for grilling (optional)

Salt and pep

Heat the grill to medium. Whisk together the hone and balsamic in a small bowl. Brush the breasts with both sides with olive oil (to ix-nay a little fat, ix-nay the oil). Season both sides with salt and pepper. Grill the breasts for 7-10 minutes per side, or until golden and cooked through. Brush with the honey glaze during the last few minutes of cooking.

Honey-Soy Glazed Salmon:

1/4 cup honey

1/4 cup soy sauce plus 1 tablespoon

3 tablespoons fresh squeezed lemon juice

1 tablespoon dijon mustard

1 tablespoon butter

1 tablespoon vegetable

4 (6 ounces) pieces salmon fillet, skin removed

In a small bowl, whisk together honey, soy sauce, lemon juice, and dijon. 

In a skillet, heat the oil and butter over medium-high heat and cook salmon until its golden and cooked through, approximately 2-3 minutes per side. Meanwhile, in a small saucepan simmer the honey mixture until it reduces to a glaze-like consistency. Plate the salmon, and pour the glaze over the fillets

Moral of the Story? Richy Rich, if your nauseating honey fetish persists, I'm calling it quits on our friendship.

Busy Bee = Caffeine OD (FAIR TRADE COFFEE)

With all the crap-ola I need to complete before graduation, I've been pounding coffee and expresso shots like it's my job. But it's not. Which is unfortunate since I need one. Anyway, I've been wired like a transformer on caffeine, and it has created within me the desire to emphasize the importance of fair trade coffee. Buying fair trade is a tiny deed with a big impact. Coffee is the largest source of export income and one of the most heavily traded global commodities for many developing countries. Twenty-five million coffee-producing families suffer due to inadequate income.  They deserve recognition for the quality products they generate, that YOU consume on a daily basis.  The "coffee-crisis," triggered by plunging coffee prices, devastated coffee-growing communities in developing countries for years. The price of coffee has since improved after hitting a 30-year low in 2001, however, many small-scale coffee farmers and their families still cannot earn a decent income despite higher prices. Basic expenses like healthcare, food, and education are a constant struggle. Is it too much to ask to buy fair trade coffee? Oxfam America, an international relief and development organization that creates solutions to poverty, hunger, and injustice, works toward economic security for coffee-farmers and their families. 

Check out the website for more info: http://www.oxfamamerica.org/whatwedo/campaigns/coffee

Word to the wise: Fair Trade Certified coffee is increasingly available at mainstream stores. Brands that sell fair-trade coffee include Green Mountain Coffee Roasters (I drink this, it's good), Starbucks, Equal Exchange, and Procter & Gamble's Millstone. Get you some! Only if you care about anybody other than yourself, that is... 

Moral of the story? Don't be a jerk. Buy fair trade. 

*photo is from oxfamamerica.org

You Must Make This Pasta

So as I mentioned a few days ago, my main squeeze, Sergio, had a birthday recently. And neither the presents, the two-day celebration, nor the grungy stripper are what made his birthday special. The pasta single-handedly made his birthday the most memorable birthday yet (if I may exaggerate and/or toot my own horn slightly). And let me tell ya, it is stupid-simple to make. If you don't make this recipe, you're an idiot. Sorry. Because whoever you feed it to will be in awe and praise you for life. Plus, it only takes about 20 minutes to make and it requires very few ingredients. Check this bad boy out:

Pasta with Zucchini and Red Cream Sauce:

2 medium zucchini, chopped into 1/2 inch pieces

1 1/2 tablespoons olive oil

1 clove garlic, whole but cracked (smash it against a cutting board with your palm)

1 tablespoon fresh basil, chopped (plus more for garnish)

1 jar marinara sauce

15 ounces ricotta cheese (can use part-skim)

1 pound pasta (penne, ziti, cavatappi, have your pick...)

2 cups mozzarella, provolone, and/or parmesan

Boil water. Saute zucchini in olive oil with cracked garlic glove over medium heat for approximately 7 minutes.   Add the basil. Remove the garlic clove. Move the zucchini mixture into a bowl and set aside. Using the same pan, poor in the marinara and heat through on low heat. This would be a good time to add the pasta to the boiling water (be mindful of the pasta's cook time and time accordingly). Add the ricotta cheese to the marinara and whisk until combined. Add the zucchini into the sauce. When pasta is cooked to al dente, strain and combine the pasta and the sauce. At this point, you have a decision to make. You can 1) ex-nay the cheeses and serve as is, or 2) place the pasta into a baking dish and top with the cheese mixture and heat under the broiler for a few minutes until the cheese is melted and golden brown, or 3)  you can place into individual ramekins and evenly distribute the cheese on top and broil until golden brown. Garnish with the basil, and try not to let the pleasure overwhelm you.

The creaminess (sans cream) of the sauce makes it incredibly decadent and the basil and zucchini add fresh flavor. Plus, who doesn't love the taste of browned, melty cheese. And isn't this recipe super easy? Gosh I can't get over it; You Must Make This Pasta!

Moral of the story? Even a 2-day birthday celebration involving gifts and a grungy stripper can't top this pleasure-fest of a meal!

Tidbit: Short and Spicy...

Word to the wise: Don't dice a jalapeno, forget to wash your hands, and make contact with your eyeballs.

Moral of the story? I'm feeling the burn. Yowza!

*FYI-- The jalapeno did not actually make my eyeball bleed. This photo is from Lasik. Silly...

Wake 'n' Bake Some Birthday Cake!

So I got this man-friend. Let's call him... Sergio.  Sergio has been my main squeeze for a little while now and I guess you could say he's kind of important to me. Well Serg (for short) has a birthday coming up in a couple of days so I have birthday cake on the brain, and soon on the buds!  BIRTHDAY CAKE MAKES ME EXCITED! When it comes to baking, there's one lady that I trust with all of my heart... Ina Garten. I saw these recipes on her show a while back and they are the sexiest cake recipes I've ever seen!  I've had them set aside ever since and I've been frickin' dying to utilize them. I am not quite sure which one I am going to make yet, so I am going to share them both with you! There's one for you, vanilla-lovers, and one for chocolate-lovers. These cakes, my friends, are not your average cakes; ingredients like sour cream, coffee and/or lemon zest make them extra elegant and special. The luscious ingredients really set them apart.  Whichever one I choose, I can't wait to eat---I don't know if I'm actually making it for Sergio or myself! But I can promise you that Sergio's birthday and these tasty cakes are definitely cause for celebration. My tall drink 'o' water will be very pleased! Here are the recipes:

White Birthday Cake!!!:

2 1/4 sticks unsalted butter, at room temperature

3 cups sugar

6 large eggs, at room temperature

8 ounces (about 1 cup) sour cream, at room temperature

1 1/2 teaspoons good vanilla extract

1 lemon, zested

3 cups all-purpose flour

1/3 cup cornstartch

1 teaspoon kosher salt

1 teaspoon baking soda

Frosting:

3 sticks unsalted butter, at room temperature

3 pounds confectioners sugar, sifted

9 tablespoons milk

3 teaspoons pure vanilla extract

Food coloring (optional---if you want to make it a pretty color!)

For the cake, preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda.  With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well-mixed. Proportionately divide the batter between the 3 cake pans. Bake the 9-inch pan for 45 minutes, the 6-inch pan for 35-40 minutes, and the 3-inch pan for 30 minutes, or until a toothpick comes out clean from each cake. Cool in the pans to room temperature. 

For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. If adding food coloring, add now and turn the mixer off. Finish mixing in the color by hand using a spatula. Frost each cake separately, saving some frosting for decoration. Centrally stack the cakes: 6-inch on top of 9-inch, and 3-inch on top of 6-inch. Decorate and look at your amazing cake creation! 

Chocolate Buttercream Cake!!!:

3 cups all-purpose flour

2 cups good cocoa powder

1 tablespoon baking soda

1/2 teaspoon kosher salt

3 sticks unsalted butter, at room temperature

1 1/3 cups granulated sugar

1 1/3 cups light brown sugar, packed

4 large eggs, at room temperature

4 teaspoons pure vanilla extract

2 cups buttermilk, at room temperature

1 cup sour cream, at room temperature

1/4 cup brewed coffee

Chocolate Buttercream Frosting:

1 pound bittersweet chocolate

12 ounces semisweet chocolate

3/4 cup egg whites (4-5 large eggs), at room temperature

1 1/2 cups granulated sugar

1/4 teaspoon cream of tartar

3/4 teaspoon kosher salt

1 1/2 pounds unsalted butter, at room temperature

3 teaspoons pure vanilla extract

3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water

3 tablespoons dark rum, optional

For the cake, preheat the oven to 350 degrees.  Butter and flour 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper. Sift the flour, cocoa, baking soda, and salt together in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes.  Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Divide the batter between the 3 pans and smooth. Bake on the middle rack of the oven as follows: 45-50 minutes for the 4-inch pan, 70-75 minutes for the 6-inch pan, and 85-90 minutes for the 8-inch pan, or until a toothpick comes out clean from each cake. Cool the cakes in the pans for 10 minutes on a cooling rack, then carefully remove from the pans and allow to finish cooling. 

For the frosting, chop the chocolates and place them in a heat-proof bowl set over a pan of simmering water. Stir until melted and set aside until cooled to room temperature. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again. Frost just the top side of the cakes and then stack them accordingly. Finish frosting and enjoy that buttercream deliciousness! 

Word to the wise: You obviously don't have to bake a 3-tiered cake. If you want to use other pans, go for it--just watch the cook-time!

Moral of the story? Tall drinks 'o' milk will be in order when devouring these cakes with my tall drink 'o' water!

*this recipe can be found at foodnetwork.com

Easter Spirit = Chocolate Bunnies!

Although the extent of my Easter celebration typically consists of overloading on cadbury eggs, I thought I might do something cutely delicious this year that involves other people eating, too. And I'm not talking about an entire dinner shabang, but just something small and sweet. As I was perusing at Williams-Sonoma.com, I came across the cutest little nugget of Easter festivity, note the photo. It inspired me to step outside the box and do something "cute." It is a "robin's nest" complete with truffle-filled "eggs". In other words, candy-coated, white chocolate-covered truffle goodness! And I thought, 'hey buds, instead of spending $39.95 plus shipping for these bad boys, why not make 'em yourself?' And if I can do it, you're one step ahead of me. I'm not going to do that whole nest thingamajigger; I'd rather not go fetch twigs and berries. The truffles alone will be festive enough for my standards. And my eggs may not look as pretty as Williams-Sonoma's either, but I kind of prefer the homemade appearance. If you disagree, then NO EGGS FOR YOU! If you don't appreciate what I'm cookin', then get out of my kitchen (ultimately, my life). Here is a recipe for truffles:

Truffle-Fluffles:

1 pound of chocolate (have your pick)

1 cup plus 3 tablespoons heavy cream

1 teaspoon good vanilla extract

Chop the chocolate medium-finely and place into a heat-proof bowl. Heat the cream until just before it has come to a boil. Pour into the bowl with the chocolate and stir constantly with a whisk until the chocolate has completely melted. Then whisk in the vanilla extract. Let the mixture cool for one hour. Then, with a melon-baller or a teaspoon, scoop the hardened mixture and form it into little oval-shaped balls (just like eggies). Place them onto a baking sheet lined with parchment paper.

At this point, it is up to you whether you are almost done or not. You can, at this point, roll your egg-shaped truffles into powdered sugar as the finishing touch (it helps with the stickiness and it gives them the white color) and be done with them. Or you can go the extra mile by dipping your hardened truffles into melted white chocolate--of which you can dye blue if you want to be as festive as Williams-Sonoma with a drop or two of blue food coloring. Plain melted chocolate (no heavy cream or vanilla) will not be moist and sticky like the truffle mixture; it will harden like a normal chocolate bar. Thus, you can enclose your truffles by draping them in melted chocolate and allowing them to harden on a parchment paper-lined baking sheet, or you can roll them in powdered sugar (or cocoa powder if you don't mind a brown egg!) It is really up to you how festive (a.k.a. effortful) you want to be. I am going to start with a mixture of milk/bittersweet truffle. Then dip them in white chocolate dyed blue. I may even finish them with a toss in powdered sugar when they are almost hardened to give them that air-brushed robin-egg look. The bottom line is: experiment. Do whatever sounds froofy-cutesy to you, even if froofy-cute isn't necessarily your thang. Get in the chocolate-bunny spirit! I guarantee whoever shares them with you will be very appreciative because no matter how they look, there's no way you can screw up the taste!

Moral of the story? Get creative with something adorably delicious this Easter. Don't worry, my fellow Jews, Passover will have its day!

*Photo is from the Williams-Sonoma website

Chicken Simplicity

Cooking whole chicken often seems daunting, I know. But you can't avoid it forever... So I am going to provide you with one single roasted chicken recipe that will urge you to give it a shot and allow you to do so from multiple angles. What you stuff it with, coat it with, and roast it with, is all up to you. Thus, there's like 9,758,347 combinations (approximately). The recipe is simple, delicious, and it will make for some beautiful din-dins.  You'll be wondering where the bird has been all your life. 

To start, here are some common-knowledge rules that you should always follow when cooking whole chicken. First, rinse the chicken and pat it dry. Second, after you stuff the chicken with whatever flavorings you are using, such as onions, lemons, or fresh herbs, tie the legs together with kitchen twine and tuck the wing tips under the body. This ensures that the chicken will cook evenly (if the legs and wing tips were further away from the body they would cook faster). Third, the chicken is done when the juices run clear! Be safe, yo.  Lastly, and most importantly, have fun with your chicken! If you know what flavors you prefer, integrate those into the recipes; mix and match, substitute certain ingredients with ones you know will knock your socks off, and make the bird your own! Spread your wings and fly! I feel awful saying that... I am a vegetarian at heart. Bad pun, Kara, BAD!

Here is an example of a relatively basic roasted chicken that leaves a lot up to the imagination. This recipe provides you with a perfect roasted-chicken foundation while giving you enough ammunition to have your way with it. I'll show you along the way where and how you can get creative.

Garlic-Lemon Chicken (inspired by Ina Garten):

1 5 pound (ish) chicken

salt and pep

2 heads garlic, cut in half lengthwise

1 lemon, cut in half

4 tablespoons butter, melted

(Be sure to follow the rules above) Liberally salt and pepper the inside of the chicken. Stuff the garlic and lemon inside the chicken. ***Here is your chance to get creative... you can stuff it with thyme, shallots, zucchini, mushrooms, bubble gum (don't!); you can add anything at all! Invent your own recipe.***  Tie the legs together and tuck the wing tips under. Place the chicken in a roasting pan (if adding veggies to the pan, make sure the pan is large enough). Brush the outside of the chicken with the butter (or you can use olive oil) and sprinkle with salt and pep.  ***Here is another chance to express your creativity: you can baste the chicken with a mixture of butter and: orange juice (and grand marnier!) or lemon juice, for example, and you can also sprinkle other seasonings on top such as paprika, chopped fresh thyme and/or rosemary, etc. but see the "word to the wise" below beforehand.*** Roast the chicken at 425 degrees for about 1 1/2 hours (internal temperature of 170 degrees). Enjoy!

Word to the wise: When roasting the chicken, baste with butter occasionally during the first hour. If using orange or lemon juice, don't baste/coat the chicken with it until after it has cooked for one hour. 

Remember, YOU are the chef. Add veggies to the pan and you have the main course and side dish all in one step. Ina Garten added 1/2 of a spanish onion (thickly sliced), 4 carrots (cut into chunks), and 2 large yukon gold potatoes (cut into chunks). Onion, carrot, and potato are staples to the roasted vegetable world. Give them a try; you can't fail. But zucchini, mushrooms, artichoke hearts, squash, etc. would all be mouth-watering. 

Moral of the story? Chicken is yours for the roasting. Get cluckin'! Or I'll just have to keep writing more terrible puns. 

*Photo courtesy of FoodNetwork.com. It is of Giada's Garlic and Citrus Chicken.

Martini Maven

I recently received a request to blog about martinis. And what better time to do it than when I'm drunk off a couple??? Jokes, people. Twelve hours ago, maybe. But it's noon right now, and I have an Advanced Neuroscience Seminar to attend to in about two hours. The last thing I want to is attend a neuroscience class with a fried brain. Anywho, martinis! Here are a couple of my fave cocktails:

French Martini (Ina Garten's):

 *makes 6 servings

2 cups pineapple juice

2 1/2 cups vodka

1/4 cup Vermouth

2 teaspoons raspberry liqueur (Chambord is recommended)

Combine (shake, shake, shake!) all the ingredients in a cocktail shaker with ice. Pour into glasses and sip like a lady.

Pomegranate Cosmos (Ina Garten's):

*makes 6 servings

2 cups vodka (good vodka people, don't skimp)

1 cup orange liqueur (Cointreau is recommended)

1 cup pomegranate juice (Pom)

1/2 cup freshly squeezed lime juice (about 3 limes)

Lime peel strips, to garnish

Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a lime peel twist and serve.  

Juicy Juice Tini:

*makes 4-5 servings

3/4 cup orange juice

1/2 cup pink grapefruit juice

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1 cup vodka (again, no crap)

Combine all of the ingredients in a pitcher. In a cocktail mixture filled with ice, pour the mixture, in batches, into the shaker and shake, shake, shake. Use those muscles, ladies! (The beach is that way...) Fill into martini glasses and slurp away. For an extra special twist, dip the rim of the glasses in a shallow dish with one of the juices in it, and then in sugar. 

Word to the wise: I love to splash a little champagne on the top of this martini once it's already in the glasses. It gives it lovely bubbles and a little extra umph, as you can imagine.

Home alone? Want to shake things up? Try this tini for one:

Zingertini (Bobby Flay's):

1 tangerine-orange flavored tea bag (such as Celestial Seasonings Tangerine Orange Zinger tea)

3 ounces vodka (Do you like yourself? Then give yourself good vodka...)

1 ounce orange liqueur

1 orange or tangerine for garnish (optional--don't get carried away; who ya trying to impress??)

Steep the tea bag in the vodka for 5 minutes. Remove tea bag and squeeze. In a shaker filled with ice, combine the vodka mixture and orange liqueur. Shake well and strain into a martini glass. Garnish with an orange or tangerine slice if you want to make yourself feel extra special. 

Word to the wise: You can also pour the martini mixture over ice, but for the sake of a good-looking martini, I ixnay the ice-ay. 

Word to the wise x2: In any cocktail that calls for juice, freshly squeezed is always best. Good orange and grapefruit juices can be found in the grocery store, but freshly squeezed lemon and lime juice is essential.. 

Moral of the story? I'm no match-maker, but if you're looking for a way to swoon a lady- and/or man- friend, these martini masterpieces are sure to help. Because of how impressive they are; not because of their alcohol content, weirdo.

*photo courtesy of foodnetwork.com--Bobby Flay's Zingertini

Giada on the Brain

I just returned from my beachy vacation, which means I need to stop eating as if I am still on vacation.  Isn't it funny how you work so hard to look good in a bikini before your trip, but when you get to your destination you consume at least 5 frozen pizzas in one week? Or maybe that's just me... But now that I am home from my vacation I should aim to makeup for what I ate there. But before I do that, I have to talk about Giada. Screw gettin' skinny; Giada's food is sexier than me in a bikini! I missed her dearly, when I was away. But don't you worry, Giada, you're back on the tube 24/7. And I caught the most amazing episode when I arrived home called Art House. She turned her house into an art museum in honor of her artist friend Darren Quinn. The art and food were equally scrumptious. She made fried, stuffed olives, and skewered greek salads. And I freakin' LOVE olives and greek salads so these recipes really hit my culinary spot. And, lucky for you, here they are!

Italian Fried Olives:

1 ounce gorgonzola cheese, at room temperature

1/4 cup ricotta cheese, at room temperature

1 1/2 teaspoons lemon zest

1 1/2 teaspoons dried thyme

20 pitted green olives, rinsed and dried thoroughly

1/4 cup all-purpose flour

1 egg, lightly beaten

1/2 cup plain bread crumbs

vegetable oil for frying

In a small bowl, combine the cheeses, thyme and lemon zest. Place the mixture into a pastry bag with a 1/4 inch opening or a re-sealable plastic bag of which you made a small cut at one corner. Pipe the cheese mixture into the olives. Place the flour, the beaten egg, and the bread crumbs into three separate, small bowls. Dredge the olives in the flour. Using a slotted spoon, transfer the olives into the egg bowl. After coating them in the egg, transfer the olives to the bread crumbs. Coat the olives in the bread crumbs. Fill a saucepan with oil (enough to fill the pan about 1/3 of the way). Heat over medium heat until the oil reaches about 350 degrees. Fry the olives in batches, for just 30 to 45 seconds until golden brown. Drain on a paper towel, cool for 5 minutes, and pop these bad boys in your mouth like there's no tomorrow! (the recipe does not actually say that, but do it anyway)

Skewered Greek Salad:

-for the Skewers:

24 grape or small cherry tomatoes

3 ounces feta cheese, cut into 12 (1/2 inch) cubes

12 pitted kalamata olives

1/2 small red onion, cut into 12 (1/2 inch) pieces

12 (6 inch) bamboo or wood skewers

-for the Vinaigrette:

2 teaspoons lemon juice

2 teaspoons red wine vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons chopped fresh oregano leaves

salt and pepper

Thread each skewer with a tomato, a piece of feta, an olive, a piece of onion, and lastly, another tomato. Repeat with all the skewers and remaining ingredients. In a small bowl, mix together the lemon juice, red wine vinegar, and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pep.

Arrange the skewers on a serving platter and drizzle the vinaigrette over the skewers. Garnish with chopped oregano. 

The red tomatoes, purple onions, green oregano, and yellow vinaigrette make this appetizer super eye-pleasing. 

Moral of the story? Watching Giada, and therefore being madly enticed to make and eat her amazing food, is infinitely more fun than dwelling on what you ate over your vacation.

*photo is courtesy of foodnetwork.com