Tag Archives: cooking

Stuffing Frittata

This is a repost of my favorite “Thanksgiving Leftover” recipe. This stuffing frittata is SO easy to make for a post-holiday breakfast or brunch.

LEFTOVERS! Stuffing Frittata, MyLastBite

Ingredients 

Cooking spray
2 cups leftover stuffing
1 cup of diced leftover turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan
Pinch of red pepper flakes
Salt and pepper
2 tablespoons chopped fresh parsley leaves
Stuffing Frittata by MyLastBite.com
Directions
Preheat oven to 400
Coat an ovenproof nonstick skillet with cooking spray.
Place over medium heat (on stovetop).
Mix stuffing and turkey in a bowl, then put mixture in the bottom of pan to warm through.
Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley (save the rest for later), red pepper flakes, and nutmeg. Add salt and pepper to taste… it depends on how much seasoning was used in the stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top.

Carefully transfer to preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes.

Cool before cutting.

Sprinkle with remaining fresh parsley.

Remember: This isn’t just for “Thanksgiving Leftovers”. I’ve made it with good old Stovetop stuffing on a lovely Spring day. It’s fun, easy and super tasty!

Stuffing Frittata by MyLastBite.com

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CookBook GIVEAWAY!

I’ve so enjoyed cooking up recipes from “LEON Family & Friends: Book 4” by Kay Plunkett-Hogge and John Vincent, and am thrilled to announce a Twitter GIVEAWAY!

Leon Family & FriendsOctopus Publishing will be sending books (USA only) to a few followers of co-author Kay Plunkett-Hogge.

How to get your name in the hat?
1. Follow @kplunketthogge on twitter

2. Tweet:
I want to win #WinLeon4 cookbook by @kplunketthogge!

3. Check back on MY twitter feed twitter.com/MyLastBite June 9th for the winners!

Kay’s Website

Review of LEON4 by the Kitchn

Meet Kay at her LEON book signing on June 9th at Chevalier’s Books, 126 N Larchmont Blvd, Los Angeles, CA 90004

LEON4 is available on Amazon www.amazon.co.uk/Leon-Family-Friends-Book-4/dp/1840916095

NOTE: Kay is a personal friend of mine. I am NOT being compensated for this contest. Just fyi!

Void where prohibited!

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Chef Ludo’s New Show!

What a lineup! Ludo stars along with two of my long-time culinary heroes… BOURDAIN and NIGELLA!

TheTasteLudoBourdainNigella

Four culinary masters get down to what really matters, The Taste! Anthony Bourdain, Nigella Lawson, Ludo Lefebvre & Brian Malarkey will each coach a team of 4 cooks, consisting of professional chefs and home cooks whom they will hand pick based on a blind taste challenge. Throughout the season, their mentors will prepare them for challenges in creating dishes that will ultimately be judged by the superstar chefs in blind taste tests. One cook will be left standing to take home The Taste trophy along with a new Ford C-Max and $100,000! 

Premieres Tuesday, January 22 at 8|7c on ABC!

LudoBitches will be live-tweeting during each episode. Follow us at @LudoBitches!

The Taste on FaceBook

Follow The Taste on Twitter

Follow Ludo on Twitter

Follow Bourdain on Twitter

Follow Nigella on Twitter

Follow Brian on Twitter

TheTasteFBLudoBourdainNigella

 

Photos via The Taste

My photos with Ludo

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Kindal Makes Macarons

My niece Kindal (Photo by Hong Pham)My niece Kindal loves to bake desserts, especially cupcakes and cake pops. At sixteen, she’s also a fantastic cook and has made killer, French omelets since she was ten!

Years ago we started a cooking club called the “Chef Monkeys”, along with her twin brother Chace, and a few of their friends. Once a week we would get together at my sister’s home in San Dimas to test recipes, work on knife skills and of course EAT. I sure do miss those days.

Cooking together has always been a big part of our relationship, but I think sharing other food experiences (like travel and restaurants) have been important too.

A few weeks ago, I brought a bag of ube (purple yam) macarons (made by my friend Remil) to share with my sister and her family. Kindal instantly started dissecting the macaron and blurted out, “I need to learn how to make these!”

Ube Macarons By my friend RemilLuckily for her, the Ravenous Couple (aka Kim & Hong) were scheduled to teach a class in their Pasadena home the following week. I didn’t participate in the actual baking because I wanted to photograph each step (photos below).  The class really felt more like an afternoon party, especially with Remil (who took a previous class) cooking lunch for everyone and acting like Kindal’s own Macaron Godfather.

By the end of the afternoon, my niece was absolutely beaming when she held up her first raspberry macaron. We had such a fun time and we both learned so much (like how to get the perfect “feet”). Thanks Hong & Kim!

NOTE: The next Macaron class is this Saturday, June 2, 2012 but it’s almost sold out! 

Macaron Class
In Kim & Hong’s beautiful kitchen. My sister Janet & Kindal on the right. Hong speaking to a student on the left.

Macaron Class
Hong begins class.

Macaron Class
Ingredients prepped and ready ahead of time!

My niece Kindal @ Macaron Class
Mixing ingredients.

My niece Kindal @ Macaron Class
Getting busy.

Macaron Class
Patience.

Remil watching over Kindal @ Macaron Class
Remil watching closely… Kindal’s own “Macaron Godfather”.

Macaron Class
Ready for the oven.

Kindal, Kim & Hong @ Macaron Class
More patience (with Kim & Hong).

Macaron Class (they have FEET!!!)
Raspberry perfection… but they aren’t macarons YET!

Kindal @ Macaron Class
Filling time.

My niece Kindal @ Macaron Class
Success!

Kim & Kindal @ Macaron Class
Kim showing Kindal how to insert sticks for Macaron POPS!

Macaron Class
Chocolate-filled, Raspberry Macaron POPS!

My niece Kindal @ Macaron Class
Sharing with other students.

Macaron Class
Packing up.

Macaron Class (fantastic eats during class)
I spent all my spare moments at the snack table. Note: The Ravenous Couple are awesome cooks too!

Macaron Class: Lunch by Remil! Bombolotti all' Amatriciana
Remil making Bombolotti all’ Amatriciana for lunch (Kindal and I BOTH had seconds).

My niece Kindal @ Macaron Class being photographed by Hong
Hong & Kim were testing green tea ICE CREAM macarons. Kindal was happy to pose for a bite!

My niece Kindal (Photo by Hong Pham)
Photo by Hong Pham. Used with permission.

Hong, Kim, Kindal, Remil after Macaron Class
Hong, Kim, Kindal, Remil… Team Macaron!

Macaron Class. Hand-etched by Hong Pham.
Hong hand-etches macaron stands too!

Cost of the class: $80 (WORTH IT)

All my Macaron Class Photos from 5/20/12 on Flickr

The next Macaron class is this Saturday, June 2, 2012

Macaron ClassRavenous Couple Website (check back for upcoming classes)

Photos from a previous macaron class

Follow @RavenousCouple on twitter

Follow Remil @Limer35 on twitter

The Chef Monkeys

Macaron History:
Although predominantly a French confection,  there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. In the 1830s,  macarons were served two-by-two with the addition of jams,  liqueurs,  and spices. The macaron as it is known today was called the “Gerbet” or the “Paris macaron” and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream,  jam,  or ganache filling. Wikipedia

Photo of Kindal at top of page by Hong Pham. All other photos by JoAnn Maxwell Stougaard.

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Gourmet Institute (save the date)!

The official dates for the 2009 GOURMET INSTITUTE event in NYC.

SAVE THE DATES: October 23-25, 2009.

Peter and I had a great time when we went, especially mingling with the likes of Eric Ripert and the great Mario Batali!

Peter & Ripert, MyLastBite.com  With Mario Batali, MyLastBite.com

Check out the promo video from last year. I was totally surprised to see myself and Peter featured on the video! Actually, him more than me… I’m standing behind him (tipsy from wine tasting!) when he’s speaking on camera.

Promo Video

Gourmet Institute

I’m definitely going again this year!

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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 a tangy brine “air”. 

Peter and I love grilling flatiron steak, and I make homemade chimichurri sauce at least once a week. But in our house it’s not just for beef. We also add it to eggs, quesadillas, pastas, and even tuna salad.

Chimichurri "Air" photo 10 by MyLastBite.comTo make the “air”, there are actually only two ingredients needed: some sort of liquid and the lecite (aka lecithin), a natural soy-based emulsifier (links below).

Traditional chimichurri is usually made with two liquids: olive oil and acids, usually limes or vinegar. To make my chimichurri air, I left OUT the olive oil and just drizzled the oil on the steak directly, BEFORE adding the “air” on top.

I like my chimichurri REALLY spicy and wasn’t sure the heat would remain after straining and aerating, but it did. The light (and well, airy) texture was a refreshing change from the standard sauce. 

I certainly don’t plan on going crazy with the lecite (although I do think a Heinz 57 “air” would be an awesome return to my childhood). To me, it’s simply about learning yet another delicious (and fun!) cooking technique at home.

My Recipe for Chimichurri Air:

Chimichurri "Air" photo 2 by MyLastBite.com9 oz liquified chimichurri sauce (recipe follows)
1.5 g lecithin (aka lecite), food grade
Olive oil (to drizzle on steak) 

To make the chimichurri sauce:
1 cup chopped parsley
1 cup chopped cilantro
2 medium jalapeno chilies (or more if you like it spicy)
8 oz of fresh lime juice or red wine vinegar
2 or 3 cloves of garlic
Fleur de sel (or sea salt) 

Place all ingredients in a mini-chop or food processor and blend until liquified.

Chimichurri "Air" photo 3 by MyLastBite.comMeasure 9 oz of liquid (add vinegar or water if needed). 

Then pour the liquid through a fine strainer to remove any large pieces.

Make sure it’s 9 oz of liquid to 1.5 g lecithin (again, add vinegar or water if needed).

Place the chimichurri sauce and lecite into a large bowl and blend with a stick-blender until foaming. Note: I have a large, plastic container that I use for this. It can get pretty messy in a standard bowl, so wear an apron!

Chimichurri "Air" photo 9 by MyLastBite.comPrepare the steak:
Grill steak to desired doneness and let meat rest for at least ten minutes.

Cut and plate then drizzle olive oil directly on steak.

Add salt then scoop out whipped “air” from bowl and gently place on meat.

If the “air” becomes watery, simply blend again (not too long) until foamy. Serve immediately!

Chimichurri "Air" photo 11 by MyLastBite.com

Mentioned Above:

Bazaar’s Martini w/ Brine “Air”

About Texturas (in English)

Albert & Ferran Adria Textura site (spanish)

About Texturas – Lecite (airs)

Where to buy molecular ingredients

Molecular fun at home

My ChimiTuna (tuna salad with chimchurri)

My visits to the Bazaar

Ferran Adria’s “Liquid” Olive

El Torito’s Deep-Fried Ice Cream photo

Adventures in Molecular Cooking 6 (Trisol)

Adventures in Molecular Cooking 5 (Class)

Why I call it “Molecular Cooking”

All my chimichurri “air” photos on Flickr

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The Bazaar by José Andrés [11]

After multiple visits to the Bazaar (this being number eleven), Peter and I get most excited when we’re bringing in “Bazaar Virgins” (first timers) to the restaurant. It’s even more fun when they’re big time foodies like our friends Ron and Diane. Thanks to the wonderful staff (William, Felix, Alison, Audra!), we were seated at my favorite table in the Rojo room, with a direct view of the open kitchen.

It’s always a delight when Amanda rolls up to our table with the liquid nitrogen cart (or caviar or cotton candy). And I love when servers that aren’t even working our table (Calvin and Hugh) stop by for a quick hello. I’ve had several people ask me why I keep returning to the Bazaar, when there are so many other places to try, and honestly… besides the incredible food and fun atmosphere, it’s because they make me (and my “virgins”) feel perfectly welcome on each and every visit.

THANK YOU to everyone at Bazaar and SLS!

Bazaar Visit #11, MyLastBite.com
West Hollywood Cone: Rainbow Tobiko Caviar (almost too pretty to eat!)

Bazaar Visit #11, MyLastBite.com
Papas Canarias: Salty, wrinkled potatoes with mojo verde

Bazaar Visit #11, MyLastBite.com
Japanese Taco: Grilled eel, shiso, cucumber, wasabi and chicharron

Bazaar Visit #11, MyLastBite.com
Tortilla de Patates “New Way” Potato Foam, egg 63, caramelized onions

Bazaar Visit #11, MyLastBite.com
Gazpacho estilo Algeciras: Traditional gazpacho

Bazaar Visit #11, MyLastBite.com
Ensaladilla Rusa: Potato salad, tuna belly and mayo (I know this doesn’t look like much, but the flavors here were FANTASTIC.)

Bazaar Visit #11, MyLastBite.com
Wild Mushroom Soup: Idiazabal cheese and golden egg yolk

Bazaar Visit #11, MyLastBite.com
Uva Bella cocktails (muddled white grapes, gin, elderflower liqueur, fresh lemon juice, simple syrup and orange bitters).

The Bazaar by José Andrés, SLS Hotel
 465 South La Cienega Boulevard
Los Angeles, CA 9004
(310) 246-5555
http://www.theBazaar.com

< Visit 10

Dining date: 4/26/09

The Bazaar By Jose Andres on Urbanspoon

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Kafta Beef Kabobs

 Kafta Kabobs, MyLastBite.com

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 press a little tight so it can stick to the skewer.


Tip: Lightly wet your hands after each skewer

HOW TO photos here

Afaf’s Blog –  “Simply Heaven”

Photo by MyLastBite, taken at Afaf’s Dinner Party on 4/25/09

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Meeting Dom DeLuise

The ultimate foodie, Dom DeLuise, passed away yesterday at age 75.

With Dom Deluise on the set of "Fatso", MyLastBite.comIt was thirty years ago, when I met the kind and generous comic during a school trip to 20th Century Fox Studio. Dom came out to greet us kids, and then he invited us onto the “Fatso” set (directed by Anne Bancroft) for an impromptu tour! The film’s continuity supervisor had an absolute fit, but Dom thought it was hilarious.

I personally find it funny, that 30 years later I’m so obsessed with my food WRITING… almost as much as his character was about food EATING.

He will most definitely be missed.

If you’ve never seen the movie “Fatso”, it’s available on Netflix.

He also penned several cookbooks available on Amazon.

On IMD

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Mouhamara (Peppers, Walnut Pesto)

Afaf's Peppers & Walnut Pesto, MyLastBite.com

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 spoons pomegranate molasses
1 table spoon lemon juice
1 tea spoon cumin
1 tea spoon Cayenne peppers (more or less it depend how hot you want it)
1 table spoon Tahini sauce
About 1 cup extra-virgin olive oil
Salt to your taste.
 
 
In the food processor add all ingredients but NOT the olive oil and Not the ∏ cup of the chunky chopped walnuts
While the processor is running (not for long) start adding (kind of drizzling) the olive oil until it forms the perfect consistency.
 
In a bowl add the chunky walnuts and fold a few times to mix.
Serve in a room temp. It is great plain on crispy pita bread or a garnish for meat.

1 Jar of 12 oz Roasted Pepper, well drained

1 1/4 cup lightly toasted walnuts for mixing it in the food processor with the peppers

1/2 cup walnut chunky chopped for mixing at the end to give it a crunch

3/4 cup FRESH plain bread crumbs

2 cloves minced garlic

3 tea spoons pomegranate molasses

1 table spoon lemon juice

1 tea spoon cumin

1 tea spoon Cayenne peppers (more or less it depend how hot you want it)

1 table spoon Tahini sauce

About 1 cup extra-virgin olive oil

Salt to your taste.

In the food processor add all ingredients but NOT the olive oil and Not the 1/2 cup of the chunky chopped walnuts

While the processor is running (not for long) start adding (kind of drizzling) the olive oil until it forms the perfect consistency.

In a bowl add the chunky walnuts and fold a few times to mix.

Serve in a room temp. It is great plain on crispy pita bread or a garnish for meat.

Afaf’s HOW TO photo on this page

Afaf’s Blog –  “Simply Heaven”

Photo by MyLastBite, taken at Afaf’s Dinner Party on 4/25/09

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