- Gluten-Free Is Me: Healthy Sesame Chicken with Broccoli
- Big Book News! The Wellness Project: My Year of Balancing Health & Hedonism
- “Tom Kha Gai” Thai Chicken and Rice Casserole with Leeks
- Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
- Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)
Health, Hedonism & All the Delicious Things In Between
Monthly Archives: October 2012
It’s been a crazy few days on the East Coast. I hope that all of you affected by Sandy managed to weather the storm safely. I think I was definitely one of the naysayers who thought she’d be a hyped-up bitch, and overall tease. Not so. I spent my Saturday afternoon cooking for a kitchit catering event, and in between dishes, constructing a DIY edible Halloween costume to wear to a party later that night. I wanted to go as Bagels and Locks, a pun-y costume I dreamed up years ago but never had the patience to execute. This year, however, since I was going to the market anyway, it ended up being the one thing I was able to shop for and put together using materials entirely from my kitchen (and a few locks from the hardware store). Tin … Continue reading
Our good friend Sandy has come to town, and so far, I’m not that impressed. But I love any socially acceptable excuse not to leave my house for 24 hours, even if getting to stay home is slightly less exciting when you work from there on a regular basis. Still, I’m taking this opportunity to make a big pot of stock with the two chicken carcasses I have hanging out in my freezer, and to work through some of my other weekend catering leftovers. Sometimes it takes a storm to force me to use-up the 56 random items in my freezer. So thank you Sandy, for that. I ushered in the weather last night with a comforting bowl of spaghetti bolognese. Though I’m not a huge fan of gluten-free substitutions, I’ve become rather obsessed with quinoa-based noodles. Pasta is still … Continue reading
There’s a lot that needs rewriting from this past week’s Chef Race episode. Among them, Stan and my midpoint challenge cook-off against Caroline and Bianca, which they cut entirely. I am partially relieved because it means they cut Richard Corrigan telling me I should go learn how to use my knives. But it also means you missed us winning! (not that he ate his words or anything). I’ll have all the behind-the-scenes dirt for you, as always, in my upcoming recap of the show. In the meantime, I wanted to share our winning recipe from that checkpoint in Little Rock. The challenge was catfish and rice, and for anyone who’s ever tried to make rice on a grill, you know it ain’t no picnic. Especially when the Mississippi is right behind you blowing humid gusts of ash in your face. … Continue reading
One of my favorite summer dishes is elote, Mexican corn on the cob, grilled to sweet charred perfection, and then slathered with mayo, lime juice, and chili powder. Since corn is so cheap, we made Cody’s version several times on Chef Race, including during last night’s Food Truck challenge. I pretty much look for any excuse to slather mayo all over my food, so I’ve had elote variations on my mind since the summer. Why shouldn’t the creamy, sweet, salty, spicy mixture be applied to every vegetable? The kids would take to the streets with all the nutrients a little mayo made possible. In the end, I only let my imagination run so wild – mainly, because I quickly settled on the ideal Fall replacement for ears of corn: pumpkin wedges. Last week I did a tasting in my humble … Continue reading
My friends over at Zokos asked me to design a Halloween-themed “kit” from them. Naturally, I went with a pumpkin carving party! If you haven’t checked out Zokos already, you should give it a looksy. It’s a great tool if you host a lot of parties – it allows you to invite friends, design the menu, and have everyone share the cost. This is especially great for potlucks. Or, if you’re looking for inspiration, they offer kits like mine, which give you entertaining tips and recipes for various themed parties. Check it out here!
I did a fun interview with Matthew Steeples, founder of the new online publication, The Steeple Times. Matthew’s mission is to offer his readers a mix of wit and wisdom. Hopefully I came through on both fronts. To find out more about my last meal, and what I would swap all my wealth for, click here.
Last week’s episode was a fun one, both in real life and on the small screen. I mean, what could be better than being given free license to say dick and balls as much as you please to a bunch of God-fearing Midwesterners on national television? This might be the last shred of fun we saw on Chef Race, if scenes from tonight’s episode are any indication, so it’s the fun I’m going to focus on in this re-cap. The people of Dodge City, Kansas were probably the nicest and most generous of anyone we encountered. Not only did the ladies of Boot Hill Museum offer us their kitchen, banquet hall, and fridges full of brisket, but they also gave us costumes. The nightly meal we took over usually included a full variety show lead by the master of ceremonies, … Continue reading
This soup is another one of those Spring recipes that fell by the wayside when I left for Chef Race. Looking back over my image archives, I realized that legume soups with greens were trending hardcore in my kitchen this year. And most of them were made during the insidious, cold-producing awkward periods we like to refer to as the change of seasons (sigh). Since we’re currently smack in the middle of one, and I’m pounding so much emergen-c that I might be the first person ever to overdose on a vitamin, I thought it was the right time to finally share this soup with you. When I studied abroad in Italy and was living off an American allowance on the Euro, I made these types of humble soups all the time. Most people think Middle Eastern when chickpeas are … Continue reading
The Simplest Romesco Sauce Makes ¾ cup Ingredients ½ pound roasted red peppers ¼ cup blanched whole almonds 1 garlic clove 1 tablespoon sherry or red wine vinegar ¼ – ½ cup olive oil ½ teaspoon salt 1/4 teaspoon red pepper flakes 1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree. 2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse. Serve or store in the fridge for up to two weeks.