Last week I found myself at home instead of teaching a cooking class. That lead me to cook in my free time, obviously. Although I don’t have much photo proof to show you, I did indeed make some delicious food. Pavlovas with lemon curd, scallops with an herb chili oil, esquites (Mexican street corn salad) and crab cakes with a remoulade.
The crab cake recipe that I use (Andrew Zimmern) is the only one I need, ever. Super simple ingredients, not loaded with filler, it lets the crab shine. It’s delish!
Shawna and I hit the Del Mar races. I had some luck on my side… finally.
It was a fun day. The weather perfect, the views even better.
Our weather has been a consistent 77-80 degrees with humidity. Leaving us craving water in all forms.
We went to Mission Bay and the Plunge at Mission beach and then back to the bay. Seeking refuge in bodies of water.
I think it’s almost time for an adult poolside day. One where I’m not lugging snacks, chairs, boogie boards, water bottles and everything else that comes along with children. More like a good book and an adult beverage!
Does it seem like time is flying by? Somehow it’s the middle of August and back to school shopping has commenced. I really hope we make it and there isn’t a state wide “oh shit” and we all end up in lockdown again…sigh.
Still plenty of pool days.
A few weeks back we had a blast at Boots in the Park. It was an all day country concert at Waterfront park with five artists/bands. Our seats were amazing, the view was amazing and the reason we went, Old Dominion, were AHmazing! So much fun.
The fountains were on until the sun went down, it provided a cool down when needed.
I made a couple of my favorite recipes to make for guests. One being Chrissy Teigen’s meatloaf from her cookbook Cravings. I am not a meatloaf fan, I mean….meat in a loaf, no thanks. I remember my mom making it when I was young and she put mashed potatoes on top, well I think that’s a memory. Anyhow, I had to douse mine in BBQ sauce to eat it. But this recipe has half ground beef and half spicy Italian sausage along with mushroom and onions. It’s really good, as good as meatloaf can get.
I also made this gazpacho, which is my most favorite of all time recipe for the cold Spanish soup. However, I did tweak a couple of the things from the original recipe to make it my own. It will not disappoint, I promise.
Here is what you need to do.
Grab 3 garlic cloves, unpeeled and wrap them in foil
3 large tomatoes (1 1/2 pounds)
1 medium cucumber ( I use
1 green anaheim pepper
1 red bell pepper
1 medium sweet onion, unpeeled
Throw all of the above ingredients and grill or roast until the skin in charred and they begin to soften. F&W says “about 8 minutes for the tomatoes, cucumber and bell peppers, 10 minutes for the garlic and 15 minutes for the onion.” However I think it takes longer, so allow 30 minutes for this.
Once they are cool enough to handle without you swearing as you burn your fingers, peel and discard any seeds or stems from the veg and then run a knife through them. Then toss them all in your food processor or blender.
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons sherry vinegar
1/4 cup chopped Italian Parsley and Basil, plus more for garnish
1 cup cold water
Salt and freshly ground pepper
While blending add the olive oil, then the vinegar (use sherry vinegar if you can). Taste for salt, i think it always needs more. Add the herbs and taste again. Pour into a big bowl, stir in the cold water and stick it in the fridge until cold and ready to serve.
Serve in individual bowls and drizzle with your best olive oil and garnish with herbs and croutons.
Then watch your guests happily slurp it up. It’s delicious
Please make this and tell me how much you LOVED It!
You guys….homeschooling was not part of my birth plan.
Aside from working, school, homeschooling, refereeing, cooking, working out and binging Bon Appétit, I took time to open a few of my cookbooks while I rearranged them.
Seared Duck Breast with Orange Glaze
The first two recipes are from Chrissy Teigen and I love her palate but….Unless you are Keto, the parm eggs are very rich. Very good but you wouldn’t want to eat it with carbs unless you are super hungover, you know what I am saying? Her scallop linguine was so good, but another recipe where I wouldn’t necessarily bread scallops, sometimes less is more.
We did discover, late I am sure, the produce market to the local chefs. It was there that I decided you can lay my ashes once I pass. They had IT ALL. It was like a Farm Fresh box but literally the entire building. I discovered types of citrus I didn’t know existed and mushrooms I have never seen. They also had pantry items such as high end olive oils, all sorts of curry pastes and they also had meat, duck, waygu beef and lamb. Literally mind blowing. That is where we got the duck breasts, I pan seared it and then made an orange glaze along side and served it with roasted acorn squash. Now I am thinking that I could have found my curry leaves there, shit, I will have to go back and check.
Everyone was saying how long January seemed, but to me, February came out of nowhere. On January 10th, Averi turned 5 and a half. On the girls half birthday they get to choose what/were they want to eat for dinner. Averi chose Chuck E Cheese, last year it was Islands for mac n cheese, so she is par for course of her dining choices. For someone who can go all day with her shoes on the wrong feet she sure is picky about her food intake.
The girls have also been getting better on skates. We are trying to urge them outside after homework to practice their skating so the next time we go to the rink, they will be more independent.
I took advantage of San Diego restaurant week (SDRW) and although each year I am less and less impressed with the choices, I was pleasantly surprised this time. Brian and I went to WaterBar in Pacific Beach for lunch and the view wasn’t the only thing that was sumptuous.
The fish sandwich I had was truly deliciously messy. Our waiter said that the chef put the sandwich solely on the restaurant week menu but I would purposely go back there just for that sandwich.
Shawna and I also took advantage of the SDRW and had another spectacular meal. You guys, these are so far and few between for me that it’s worth writing about. There was crispy pork belly in a brown sugar maple glaze served with a fuji apple salad. We had crispy octopus with salsa verde and the absolute best dish of the night was the pan seared scallops with coconut black rice in a Thai red curry sauce. This dish was so incredible that I went ahead and tried to make it at home a week later.
Please disregard my awful plating and, imagine how good this was. You guys, so good!
We also made whole roasted fish bathed in garlic, olive oil, jalapeños and lemons.
I fed us for a week with this crustless mushroom and spinach frittata.
The Santa Ana winds stopped for a visit and gave us a couple of 80 degree days. We all took advantage of the warm sunshine.
And last but not least my baby lost her first tooth.
Now it’s February and we marching towards more birthdays! Can’t wait to share the fun that is in store!
I love flipping through cookbooks and marking all of the recipes that I want to make some day. But what about the recipes that don’t automatically appeal to you, they get left out. You may be missing a really delicious meal.
A few of us started a cookbook club. What better way to hear about recipes you might not have ever made? So much better than reading random reviews, you actually know the people who make it and if they say it’s good, it probably is.
We started with Milk Street by Christopher Kimball. He used to host the cooking shows Cook’s Illustrated and America’s Test Kitchen. A great cooking show that tests a recipe a hundred different ways until they come up with the best possible outcome.
I started off with the Vietnamese Caramel Fish and Herb and Pistachio couscous. Both definite do-overs.
I have never prepared fish this way, it’s poached in a aromatic caramel sauce and topped with jalapeños and cilantro. The Couscous was really good. It’s a make ahead dish and gets better the longer it sits, perfect for a party. I would suggest not tossing in the pistachios if it’s made far ahead in advance, reserve for the last minute.
I went on to make the Spanish Pork Bites (pinches Morunos)
Crispy, tender and flavorful tidbits of pork, it was good, no leftovers good.
Along with that I made the Brussels Sprouts with anchovies and garlic. I am convinced you can add those two ingredients to anything and it will be good. The anchovies take on another flavor once cooked. The sprouts were charred and crispy and the honey adds a hint of sweetness. I will make these again but next time try roasting them in the oven opposed to on the stove.
I was happy with this cookbook and have a couple more recipes saved on my “to-make” list.
Shrimp Piccata is an easy weeknight meal, the cauliflower takes a bit more time but is still doable under the weekday pressures. Mashed cauliflower will also reheat very well if you are the Sunday prep day type of person.
MASHED CAULIFLOWER INGREDIENTS
1 small head of cauliflower chopped
1/4 cup or more, whole milk
2 tbsp butter
1/4 cup grated parmesan cheese
1 tsp. Kosher salt and more to taste
pepper to taste
Fill a medium pot halfway with water. Add cauliflower and cover pot. Bring to a boil, cook until florets are easily pierced with a knife, about 8 minutes. Drain well and transfer to a food processor.
Add milk, butter, parmesan cheese, salt and pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper.
1tbspextra virgin olive oil
2 tbsp butter, divided
12oz.uncookedpeeled, deveined, large shrimp
2 cloves garlic, minced
¼cupdry white wine
2tbsp drained capers
Salt and Pepper to taste
Red pepper flakes to taste (optional)
Heat the oil and one tablespoon of butter in a large skillet over medium-high heat. In the meantime pat the shrimp dry with paper towels.
Add the shrimp to the skillet. Cook the shrimp, flipping after one minute. Once the shrimp turns opaque and is slightly undercooked remove from the skillet with a slotted spoon and set aside.
Add the shallot and garlic the skillet. Cook for 1 minute, stirring occasionally. If you like a little heat, this is a good time to add some red pepper flakes. Add the chicken broth, wine, lemon juice and capers, stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes. Taste and season with salt and pepper.
Add the shrimp back to the skillet with any juice. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Add butter and serve immediately atop the creamy mashed cauliflower.
Kaili is finally getting comfortable in the pool. Between swimming with her friends and swim lessons, I am hoping she becomes a very strong swimmer.
We had a nice visit with friends and it took the sun going down to finally get everyone out of the pool.
The weather has been spectacular, making it very difficult to stay inside.
I made an Indian feast for family using this recipe as my always go to for Chicken Tikka Masala. I made some Dal and Raita and bought Trader Joe’s frozen Naan and Samosa’s. We were all happily stuffed at the end of the night.
I also made Chrissy Teigen’s Pineapple Grilled Shortribs and you guys, they were Ahhhhmazing. I will describe them as candied meat or a very tender and sweet beef jerky.
Kaili has her last swim class, it’s bittersweet. She really loves it and asked me if she could have a playdate with her instructor. Every day she gets a little bit braver.
I took my first Sur La Table cooking class last weekend. The theme was exploring Sicily which is one place in Italy I have not been. There were six of us in the kitchen and it started out with our chef walking us through the footprint of the class.
After a brief introduction and a quick knife skill refresh for some (obviously not me because I am amazing) we started on our first course.
Caponata, the Sicilian sweet and salty version of ratatouille. The longer it sits the better it gets. Served on a toasted baguette with a drizzle of olive oil, it makes a wonderful starter.
Second course was a Fennel and cara cara orange Insalata, now I am pretty sure those oranges are not Italian but…..I kept my mouth shut. Raw fennel isn’t my favorite, I much prefer fennel seeds, but this salad shined.
The main course was grilled hanger steak with castelvetrano olive tapenade. The castelvetrano olives are Sicily’s most used bright green snacking olive. It has a meaty, buttery and mild flavor, absolutely delish.
We marinated the steak in olive oil, lemon, garlic, fresh herbs and red pepper. Showered it with flaky sea salt and then grilled to our liking, rare obviously.
The tapenade started with poaching some garlic in olive oil and then we sat it aside to cool. The olives, capers, anchovies, lemon and red wine vinegar all got to know each other in the food processor. Just enough to marry the flavors but still have some texture. It paired very nicely with the grilled steak.
Dessert was Cannoli tartlets and we actually started them early in the class. We made a basic pastry crust with the addition of some marsala wine. It hung out in the fridge for a half of an hour before we rolled out the dough and cut into small circles and then pressed them into a muffin tin. They baked for about 20 minutes until golden brown and firm.
The filling for the tartlets was a delicious mixture of mascarpone cheese, ricotta, vanilla bean paste, zest of an orange and powdered sugar all whisked together until combined.
The filling was spooned into the tartlet shells and then we sprinkled chopped dark chocolate pieces and pistachios on top. It was very tasty.
It was a really fun class and I am looking forward to taking another one soon. At the end of class our chef asked me if I was a spy for the Food Network, I asked her why she thought that and she said it’s because my knife skills were great. Insert told you so.
I have already remade the hanger steak and it might be one of my favorite cuts right now, absolutely buttery and delicious.
Sunday I took three recipes out of Chrissy Teigen’s cookbook Cravings to try this week. Usually during the week I don’t actually “make” dinner. I figure out something easy for me and the picky girls. But this week, with Shane working from home I decided to meal plan. I thought it would be the perfect time to knock out a few of Chrissy’s healthier recipes. She has some really good looking dishes in there but those need to be saved for “special occasions” or otherwise known as Saturday’s.
Monday night I made the sweet chili and mustard glazed salmon. This is a really simple dish and cooks in no time. It was good, good enough to make again but not good enough to “put on rotation”.
4 skin on salmon fillets
Kosher salt and ground black pepper
2/3 Thai sweet chili sauce
2 TBS Sambal oelek
2 TBS large grain mustard
Position oven rack 4-6 inches from heating element and preheat the broiler.
Season the salmon all over with s and p. In a small bowl, stir together the sweet chili sauce, sambal and mustard.
Pour the mixture into a large cast iron skillet or oven proof pan. Set the skillet over med-high heat and heat until the mixture begins to simmer. Lay the salmon, skin side up, in that sauce. Cook until the salmon starts to turn pale pink on the outside, about 2 minutes, then move the skillet to the oven and broil until the skin crisps and the salmon is med-rare, about 3-4 minutes.
Remove the salmon from the oven and transfer the salmon to a plate. Return the skillet to the stove, add 1/4 cup water and cook over high heat, stirring and scraping, until the sauce thickens. Pour the sauce over the fish and serve immediately.
I served the fish with pesto zucchini noodles and tomatoes. I made the pesto and spiralized the zucchini earlier in the day. Then when time came, I blistered some cherry tomatoes over high heat, added the pesto just to heat it through and tossed in the noodles. Very easy and delicious.
Catalina offshore is a local seafood market. We were told about it by a neighbor and watched it make its debut on a travel channel show. I don’t know why it took us so long to make our appearance.
We strolled in early on a Saturday morning side swiping the local chefs and fishermen. A cook behind an enormous stock pot was handing out bowls of piping hot bouillabaisse while we waited for our order. We came for mussels but left with a side of snapper. I love a whole roasted fish, if it’s one the specials at a good restaurant, chances are that will be my choice. But scaling and cleaning a whole fish and then worrying about cooking it has intimated me. But standing in front of this array of fish, I decided this was my time to tackle the snapper.
First up, mussels. We had an amazing dish at a local seafood restaurant a few weeks back.The Mr and I love our shellfish and after 10 years I think we agreed that those mussels were indeed some of the best. I needed to replicate this dish! After intense recipe research I chose a favorite blogger of mine and used this recipe. They turned out better than I imagined, the mussels were the plumpest and juiciest I have ever had and the coconut curry broth was drinkable, like pour in a glass and cheers!
Then there was the Snapper. Since I hooked it on a whim, I really had no idea what I was going to do. I chose to keep it simple and let the fish shine. I grabbed some lemon, herbs and salt. I wrapped it in foil and roasted it, at the end I let it sunbathe under the broiler for a minute.
We delightfully dug in.
Along side we enjoyed caprese and grilled artichokes with an aioli, never forgetting the crusty bread.