N E W… Y O R K… T I M E S!!

Wow!
A great big THANK YOU to Foodista for including me in the article! Thanks also to Kim Severson at the New York Times, and the awesome Axel Koester for all the lovely photos he took of me in my kitchen! That’s me (above, right) about to cook a tray of bacon-wrapped breadsticks in the [...]

It’s All About BACON

This Saturday, September 5th is International Bacon Day, so I decided to repost a few of my favorite (and EASY) bacon recipes:
Bacon Ice Cream

I’ll be mixing up a batch for family & friends on Saturday! 
Step-by-Step PHOTOS and Directions 
Bacon Wrapped Baby Potatoes

Easy to make, and perfect with grilled steak, burgers, chicken or on their own! Directions
Bacon [...]

Squash Habañero Chutney

A great big THANK YOU to TasteSpotting, for graciously adding my Squash Habañero Chutney recipe to the Patrón Social Club: “TasteSpotting this summer brings the perfection of Patrón into your kitchen with entertaining tips, ideas, and recipes created especially for Patrón.” (Links below)

About the recipe:
I like it fiery hot. Whenever I mix up a big batch of [...]

Bacon Wrapped Breadsticks

I’ve been making this EASY BACON appetizer for years. It’s the first recipe I cooked with my niece and nephew when we started the Chef Monkey Cooking Club a few years ago, and they’re always a hit when I bring a batch to dinner parties. So simple and fun, that even my husband Peter likes [...]

Makin’ Bacon Ice Cream

Once a week I cook dinner for my sister and her family at their home in San Dimas. I rarely make dessert because honestly, I’m just not that into sweets. But when I read about someone making “bacon ice cream” on Twitter recently, I suddenly found myself obsessing about the one part of the meal [...]

4th of July Recipe – Bacon Wrapped Baby Potatoes

These bacon wrapped baby potatoes are an easy side dish that I make over and over again, simply because they’re requested over and over again! A tasty and comforting addition to any Fourth of July get-together. Enjoy!
The Recipe:
4 lbs. of baby potatoes, washed & patted dry
1 pack of regular bacon (not thick)
1 package of fried, crispy [...]

Chimichurri “Air” – Adventures in Molecular Cooking [7]

After learning the simple recipe for making flavored “air” at Molecular Gastronomy Class, I thought long and hard about what I wanted to aerate first. Multiple visits to the the Bazaar by José Andrés had me familiar with Bar Centro’s “salt air” topped margaritas, and my favorite “new way” martini with spherified (Ferran Adria) olive is topped with [...]

“Trisol” for crispier, less greasy frying! – Adventures in Molecular Cooking [6]

“Trisol” for crispier, less greasy frying!
I first learned about Trisol on the Chadzilla website (link below). It’s one of my favorite “molecular gastronomy” blogs and I’m always inspired by the photos and information they post.
Chadzilla wrote:
“We have been working with incorporating the Adria’s Surpises product Trisol into fried food textures. It’s a wheat starch that [...]

Kafta Beef Kabobs

 
Kafta Kabob (aka Kafta or Kofta Kebob)
Recipe by my friend Afaf at Simply Heaven

Ingredients:

2 Pounds ground beef

1 bunch of parsley finely chopped washed and well drained

1 Onion finely chopped

2 cloves minced garlic

1 tea spoon all spice

1/2 tea spoon paprika

1/2 tea spoon black pepper

1/2 tea spoon cumin

Salt to your taste

Preparation:

Mix all ingredients, work it like dough and make sure [...]

Mouhamara (Peppers, Walnut Pesto)

Mouhamara (Peppers & Walnut Pesto)
Recipe by my friend Afaf at Simply Heaven
1 Jar 12 oz roasted peppers, (Well drained)
1 π lightly toasted walnuts for mixing it in the food processor with the peppers
 ∏ cup walnut chunky chopped for mixing at the end to give it a crunch
≤ cup FRESH plain bread crumbs
2 cloves minced garlic
3 tea [...]