Friends, do you ever have those moments when you’re convinced you’ve F-ed up big time?
As someone who’s building a freelance life that involves a lot of “firsts,” and someone who is particularly prone to imposter’s syndrome, this is a sensation I experience on a daily basis. But I’ll leave my self-analysis of self-deprecation for another time (I know you can’t wait!). No, today I’m talking about the feeling of failure that involves burnt vegetables, curdled egg nog, or, in the case of this blueberry galette recipe, a gluten-free crust that crumbles into nothingness.
The brilliance of these Paleo sweet potato veggie burgers pretty much speak for themselves, so I’m going to keep today’s post brief. Mainly, because I just got back from California, and in addition to being in serious oyster and claw-footed bathtub withdrawal, my jet lag has rendered me barely fit to unpack my suitcase. More on our trip to Inverness soon. For now, veggie burgers.
I’ve been experimenting with eating fewer grains recently. As much as such a pursuit makes my inner healthy hedonist stomp her feet, my skin has been off recently, so I’m hoping that upping my game on the clean eating front, will help things settle. I’m pretty sure there was a lot of sugar to blame along the way (I’m looking at you wedding night creme brûlée cups), so taking it easy on the carb front (if only for the immediate future) can’t hurt. Continue reading
I often muse about the distinct, wholly cringe-worthy sensation of looking back over your old work. It reminds me of one of my favorite quotes, from one of my favorite crush-worthy nerds, Ira Glass:
“For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you.”
I thought lovingly of this remark, and gave Ira many winky-faces, earlier this week when I flipped through my first book, In the Small Kitchen. I had just gotten new bookshelves installed in my office and was in the process of anally arranging the piles of books that had previously surrounded my desk for 4 months, when the pink cover caught my eye. Why not take a peak, I thought? Continue reading
Working as a private chef and teaching in people’s homes is an on-going anthropological experience that never ceases to fascinate me.
I can’t tell you how many times a client will tell me that they only use organic produce and grass fed meats, but when I arrive to cook it, the only pan in their kitchen is a flimsy nonstick skillet that looks like it made contact with a very feral feline. Continue reading
I’ve been taking on a few private chef jobs here and there, and between that and recipe testing for the book, I’m been in the kitchen non-stop this week! So I’m very much looking forward to kicking up my feet this weekend with a pitcher of these by my side, and also finally spending a little time exploring some great eating neighborhoods further into my new borough.
If you’re looking for a Brooklyn food adventure of your own this weekend, this is the time that I tell you the wonderful news that there are still 4 spots available in my Spring Super Food Suppers class this Sunday! Continue reading
I’ve had a long love affair with Elote—the charred Mexican street corn that’s coated in a glorious heart attack mixture of sour cream, Cotija cheese and mayonnaise. Since I enjoy any excuse to use the latter (mayo is my happy place of condiments) I thought I’d get really crazy and create a slightly lighter, deconstructed version to stuff inside a corn tortilla. And in the process of creating this “elote-style” easy chicken quesadilla recipe, I got to break out my grill pan for the first time in my new apartment, and discover if it was somehow immune to the inevitable cyclone of smoke that usually envelops all my belongings.
The answer? No, sir. It was not. Continue reading
When Charlie and I got back from Vietnam last winter, I went into a serious summer roll and salad withdrawal. Every meal over there was full of leafy greens, fresh herbs, and salty, pungent fish sauce. It was a full-fledged healthy hedonist delight. And when we returned to the dark grey winter waiting for us in New York City, it was hard to fully dive into recipe recreation mode without the proper weather or produce to support my endeavors.
I immediately went to work making homemade pho, since I basically ate bowls of steaming hot rice noodles for breakfast every morning in Ho Chi Mihn City. But it’s taken me a second winter and many seasons in between to finally get around to sharing one of my favorite fusion-y Vietnamese shrimp and collard green salad recipes. Continue reading
When I first quit my corporate job to become a full-time food babe, I took on pretty much any gig that involved buttercream and not my naked body. I worked long hours in front of my computer bouncing between tabs of various recipe projects. I spent my days teaching 9-year olds how to bake homemade granola bars, and my nights lugging hundreds of mini meatballs to upscale Fashion Week parties, where no one wanted to eat them. And being a desperate freelancer trying to build word of mouth and make a name for myself, at the beginning, I often cooked a lot of these meals for free.
That all changed with the great Tortilla Espanola fiasco of 2011.