English Bar is Top-Cheffing The Charts

Pretty soon, English Bar is going to have to change their slogan from Eat Well, Drink Better to... Eat Equally As Well As You Drink! Doesn't have quite the same ring to it, but I speak the truth! New to the English family is chef Radhika Desai--who I myself know from watching on Top Chef Season 5. All of Chicago has been talking about how Radhika will soon take over as Executive Chef at English, and thankfully the time has come. The menu is now updated with some of Radhika's special additions, which include duck confit dumplings, lobster and white truffle mac n cheese, and curry mussels while still serving up their classic dishes like the Fish and Chips, Bangers N' Mash, and my favorite: the English Crisps. My buds have been so lucky to try some of the new tasty dishes... I'll begin with the Roasted Vegetable Sandwich. Now a veggie sandwich would honestly NEVER catch my eye... And I mean never. I like meat, plain and simple. And I DO discriminate against lone veggies. This sandwich, however, is freaking delicious! There is a wide variety of different veggies, which bumps up the flavor tenfold. But I must give credit where credit is due... The herbed goat cheese. It makes this 'wich the T-rex of veggie 'wiches. I didn't miss the meat one bit. I also had the deep fried deviled egg. Well, actually I had two. In one sitting. A starter to my starter, if you will... Anyway, they are damn good. Even if you're in there just to grab a beer, try one of these bad boys. You'll be ordering a second in no time.

On another note, I went in last Tuesday with a few girlfriends to, well, booze it up. I'm so lady-like, I know. On a serious note, it was a ridiculously fun night. English's Tuesday and Wednesday specials are killer--1/2 off bottles of wine and $5 signature martinis and cocktails. What are they, nuts!? It's like they made these specials just for me... How did they know that my favorite way to wash down sauvignon blanc is with a few St. Germain cocktails? Luckily for me, I also enjoy a nice glass of champagne, which just happens to be their special du jour on Thursdays. Ladies, can you say JACKPOT?

Moral of the Story? Ladies, join me (and Top Chef Radhika Desai!) at English on Tuesdays, Wednesdays and very possibly Thursdays too so we can "Eat Equally As Well As We Drink!"

*Photo: The fried deviled egg at English

The Week of the Plus 5 (lbs...): Restaurants Galore!

Last week I did quite a lot of damage... I dined at Publican, Xoco, Sunda, Gilt Bar, Ai Sushi, and Steve's Deli. That spells T-R-O-U-B-L-E in just three letters: LBs. I don't fret however, I'll be good this week... Oh God it's only Monday! But seriously, Imma do it! Rather, I NEED to do it--my bank account is in dire need of a break, not just my scale (poor thing)! If I may, I'm going to tell you all about my week of dining glory.

Publican--what I ate: pork rinds, sweetbreads, wagyu sirloin, frites (WITH the fried eggs), and the waffle for dessert. The pork rinds are an absolute must try--incredibly flavorful. They typically are not my bag, never have been, and probably never will be. The only exception being when I eat at Publican... They are so freaking crunchy I felt like an asshole (forgive me) eating them. But nobody minds because they're all eating them too! I think I found the next non-musical tool to accompany the brooms and garbage cans in STOMP. Anyway, moving on to the sweetbreads: my favorite dish of the night. It was my first experience with sweetbreads, and they were utterly delicious. They have not departed my thoughts... The wagyu sirloin was another first for me and it definitely lived up to my expectations. A wonderfully tender and flavor-packed meat, duh. The fries were good too--how could they not be? Served with mayo on the side and beneath fried eggs a.k.a. runny yolk goodness. The fries were a sin that I was willing to commit. The waffle was very fluffy and light, but I did not so much like the blueberry preserves or honey butter. Probably could have done without the waffle, but they don't have many dessert options. Not that I needed dessert anyway! Overall, it was an incredibly satisfying meal. Honestly, a treat to dine here.

Xoco--what I ate: the pork belly vermicelli caldos (soup)--crispy-tender pork belly, toasty-tender noodles, woodland mushrooms, zucchini, avocado, and salsa negra. I have dined here before but never had the soup. And let me tell ya, this one was superb. The broth was so flavorful. Bayless is a baller.

Sunda--what I ate: Rock Shrimp Tempura with glazed walnuts and honey aioli, and the Ridiculous dessert. I came for a glass of wine and the Ridiculous, which always lives up to its name (it's ice cream wrapped in carrot cake, deep fried, topped with pecans and caramel), and ended up eating the rock shrimp tempura as well. That's right, I'm a fatty fatty boom boom... My date Shannon and I were naive to the fact that after 2 glasses of wine, the Ridiculous alone wasn't gonna cut it... We were reclining in the lounge with our vino and delicious food and had a wonderful date night. I definitely recommend that rock shrimp tempura--the glazed walnuts paired with the crispy shrimp and sweet aioli are a killer combination.

Gilt Bar--what I ate: Roasted bone marrow with toast and red onion jam. Once again, I came intending to simply meet a friend for a drink, and I left with a new found affinity for bone marrow. It was delicious. The red onion jam was my favorite component--it rounded out the richness of the marrow perfectly with its sweet tang. The bone marrow wasn't the only highlight... My favorite drink of the evening was the Death's Door Daisy--Death's Door vodka, St Germain, aperol, and lemon. It was delicious--perfectly suited to my buds (not too sweet, and strong) and holy crap was it powerful! After one drink I was like wait a minute--I'm drunk?! As you can imagine, it was a fun time... The bartender Zach was extremely hospitable and answered all my questions about the menus, which made the experience even more lovely.

Ai Sushi--what I ate: A LOT. I ordered off the Prix Fix menu which offers a lot of options--and more importantly GOOD options. I started with the miso soup, then had hamachi carpaccio (delicious), then the bagna cauda (shrimp and squid seasoned with garlic, olive oil and anchovy), then the crunchy salmon maki (mmm), and lastly 3 pieces of sushi (tuna and avocado, eel, and benni toro (fatty salmon). Lots of food for $35. I go to Ai all the time since it's close to my humble abode, but my favorite part of this trip was the hamachi carpaccio. I definitely think the Prix Fix menu is a steal.

Steve's Deli--what I ate: Turkey stuffed cabbage and mushroom barley soup. There is not much to talk about... My grandma makes the best stuffed cabbage in the world so I know it will never be as good, but it still gives me my fill when I can't see her. And the mushroom barley soup was fine. Done and done.

Ok, time to go work out!

Moral of the Story: I lost my pork rind, sweetbread, wagyu beef, and bone marrow V-card in the same week. I'm a food whore and it feels FANTASTIC! Check out these spots/dishes ASAP.

*photos: the roasted bone marrow from Gilt Bar, the ridiculous from Sunda, and the pork belly vermicelli caldos from Xoco.

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...