Tag Archives: Recipes

New Blog Is In The Works!

Coming Soon. All New MyLastBite.com

Note: I post daily (@MyLastBite) on snapchat, instagram, twitter and facebook!

I@MyLastBite My Last Bite Food Travel Writer Blogger Jo Stougaard

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Low Carb Frico (Parmesan Crackers)

I’ve been cooking up lots of frico (parmesan crackers) lately. Mostly to top salads, but I also use them on soups and simple snacking too. These frico with toasted seeds were a big hit at my dinner table recently. So easy to make and low carb too!
Frico (Parmesan Crackers) & Seeds

How to make Frico w Toasted Seeds

Clockwise (from top left):
1. Sprinkle seeds in heated non-stick pan.
2. Add shredded Parmesan (Manchego is lovely too) and make sure the seeds are covered with cheese bits. Use a spatula to make a tight circle.
3. When the edges turn brown, gently start lifting with a thin spatula.
4. Turn frico (use two spatulas if needed) and cook until browned underneath. Carefully transfer frico to plate and let cool to harden. Break into pieces for salad topping or just EAT as is.

This works with pieces of herbs or leafy greens too. Frico with toasted baby kale here.

I post low carb recipes on instagram regularly. Follow me @MyLastBite or search #LowCarbJo.

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Make Mine A Martini

Make Mine A Martini by Kay Plunkett-HoggeIt’s only September and I’m already shopping for Christmas gifts. Top of my list this year? My friend Kay Plunkett-Hogge’s charming new book, “Make Mine A Martini: 130 cocktails and canapés for fabulous parties.”

It’s filled with gorgeous photos and recipes, home bar basics, historical cocktail facts, AND it’s the perfect size (sturdy and compact) to store on my bar cart! You can look through the book on Amazon here, but I’ve posted a few photos (and notes) below as well.

In the book’s introduction, Kay writes:
“Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone’s face. It’s the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.”

About Kay (from Octopus Publishing):
Kay Plunkett-Hogge is a cookery writer and broadcaster based in London. A former model agent in New York and London, and a movie co-ordinator in Bangkok and Los Angeles, Kay is the co-author of the best-selling Bryn’s Kitchen with the award-winning London chef Bryn Williams, LEON: Family & Friends with John Vincent and the new Little Leon series with Henry Dimbleby, Claire Ptak and John Vincent. She is currently working with US chef Chris Bianco on his forthcoming book Rain, Grain & Gratitude (Harper Collins) and with Hollywood actor Stanley Tucci on his second cookbook to be published by Simon & Schuster.

A few snapshots from Make Mine A Martini:

Make Mine A Martini by Kay Plunkett-Hogge
Home Bar Basics: Great suggestions on bar tools, equipment, booze and glassware.

Make Mine A Martini by Kay Plunkett-Hogge
Cocktail Facts: Loving all the things I’m learning about cocktail history. I’ve had plenty of Manhattans, but a Staten Island, Brooklyn, Queens or The Bronx cocktail? All new to me!

Make Mine A Martini by Kay Plunkett-Hogge
Recipes: Kay is an amazing chef. I would’ve bought the book just for the canapé ideas.

Make Mine A Martini by Kay Plunkett-Hogge
My humble bar cart, with my (now) two favorite Martini books!

Gibson & Canapé, Make Mine A Martini
Inspired by Make Mine A Martini: Frico (parmesan crackers) topped with roast beef, horseradish cream and arugula. Kay shares a beautiful filet recipe in the book… I bought thinly sliced roast beef at the deli (but made the frico & horseradish cream)!

Purchase Make Mine A Martini

Follow Kay on twitter #MakeMineAMartini

Kay’s blog


‘Kay can cook – but she can shake a damn fine cocktail too’ – Heston Blumenthal

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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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LudoBites the CookBook

“LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre” will be released October 9, 2012. I tested some of the recipes this past week (photos below) and have so enjoyed reliving dishes from his pop-up dinners around Los Angeles.

From the online book description:

The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hit pop-up restaurant, LudoBites, worshiped by critics and foodies alike.

Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles—winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining—with its endless pomp and bottomless resources—for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs. (Amazon)

Note: Ludo (and his wife Krissy) are dear friends. But that doesn’t stop me from being a HUGE fan of Ludo’s cooking or LudoBites the cookbook! I’ll continue to try out recipes and share the photos on twitter.

A few recipes I’ve tried so far:

Ludo's Vietnamese Vinaigrette (pg 261)
Vietnamese Vinaigrette (page 261). I spooned it over pan-fried tilapia and rice.

Cooking from the LudoBites Cookbook
Brocamole (page 22). Broccoli instead of avocado. We ate it with pita chips.

Cooking from the LudoBites Cookbook
Époisses (my favorite stinky cheese) Risotto w Egg Yolk (page 340). Ludo made this for dinner a few days before I had the cookbook. I’m happy to say that mine tasted just as good! We used leftovers for baked risotto balls the next day.

LudoBites CookbookLudo’s upcoming (Oct 2012) appearances

Watch Ludo on Anthony Bourdain’s No Reservations: Burgundy (video recap). You get to see his charming side and meet his grandma!

Ludo Bites America on the Sundance Channel (available on iTunes)

Order the book on Amazon

Follow Ludo on Twitter

My photos of Ludo

Just his food!

Cooking from LudoBites


Filed under Little Bites, Recipes

Bacon Day 2011!!!

Saturday, September 3rd is International Bacon Day, so I’ve reposted a few of my favorite bacon recipes:

Bacon Roses

BACON Roses!
 Step-by-Step Photos: How To Make Bacon Roses

Bacon Ice Cream

Bacon Ice Cream @ Home, MyLastBite.com
SUPER EASY, hardly a “recipe” at all! Step-by-Step PHOTOS and Directions

Bacon Wrapped Baby Potatoes
Bacon-Wrapped Baby Potato by MyLastBite.com
Easy to make, and perfect with grilled steak, burgers, chicken or on their own! Directions

Bacon Wrapped Breadsticks
EASY Bacon Wrapped Breadsticks, MyLastBite.com
So simple, you can have the kids help you make ’em! Directions

Bacon Bowl
Bacon Bowl by MyLastBite.com
Step-by-Step “How to make” photos here

Hope you enjoy… and please have a safe and fun holiday weekend!

Note: Bacon Day is held on the Saturday before Labor Day in the U.S.


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Chimichurri Butter

Chimchurri ButterI’ve been putting in on everything lately…

Chimichurri Butter on Corn
Chimichurri Butter On Corn

Chimichurri Butter on Chicken Thighs
Chimichurri Butter On Baked Chicken Thighs

Chimichurri Butter w Frittata
Fritatta Made With Chimichurri Butter

Chimichurri Butter on Skirt Steak
And OF COURSE on Skirt Steak!

There are endless ideas for this compound butter… slather it on a crusty baguette, or on mashed potatoes, hash browns, fried rice, steamed spinach, grilled onions, sautéed shrimp, grits, pan-fried tilapia, burgers, grilled cheese sandwiches, cheese steaks, pork chops, pasta, roasted tomatoes …

Chimichurri Butter Recipe by Ingrid Hoffmann

Chimchurri ButterIngredients
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
Pinch red pepper flakes (optional)
2 sticks (1 cup) unsalted butter, room temp

Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.

Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.

Note: I just placed in plastic container then scooped out with small ice cream scoop.

I also love Chimichurri with TUNA aka my “ChimiTuna” 

About Chimichurri


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