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Health, Hedonism & All the Delicious Things In Between
Monthly Archives: January 2013
I haven’t been as good a pantry cook as I was in my BGSK days. Since I do so much weekly chef-ing and recipe development, my fridge is usually stocked with a good amount of random fresh produce, and half cups of this and that finished product. Making a quick meal for myself usually involves folding bits of leftover veggies into eggs, or boiling water for pasta or rice, and placing this and that in the microwave.
Before my gluten-free days, I held the esteemed post among my friends as the Queen of Crostini. (Flip your copy of In the Small Kitchen to page 93). But nowadays, since I’m forced to make bread-y delicacies for my clients on a bi-weekly basis, I try to only serve things to my friends that I can actually eat. The recent exception, of course, were these French Onion Crostini.
Earlier this month I got a really cool, and semi-masochistic, recipe development job creating new grilled cheese sandwiches for La Brea Bakery. It’s hard enough to test these recipes without inhaling each and every sandwich – especially since they evolved from my conception of what would be the most delicious grilled cheese in the history of sandwiches.… Continue Reading
Pizza is one of the things I miss most in my gluten-free life. As you may have noticed, I eat my fair share of pasta at home. But there’s really no decent substitute for pizza dough, and even the places in New York that offer GF options (like Keste and Pie by the Pound), don’t really hold a torch to the real thing.
I live dangerously close to Co., and it’s been the cause of a few of my more severe tumbles off the wagon. I’ve occasionally walked home with a whole pie under my arm and eaten it quickly in the privacy of my own home, shamefully.… Continue Reading
Print Pizza Sauce
Yield: Makes 2 Cups
- One 15 ounce can whole tomatoes
- 2 cloves garlic
- 1 teaspoon sea salt
Holidays aren’t really the same when you work from home. Today is kind of Monday, per usual. I allowed myself to sleep until 9am, which was a treat. Perhaps I’ll permit a late afternoon solo movie excursion. But I think the biggest break will be keeping this post short and sweet, and giving myself and you all a break from my daily reporting of these mundane life details.
I’ve been talking up this paella for weeks. It was my vegetarian option on New Year’s Eve, and the centerpiece of a veggie dinner party I hosted a few weeks ago with this as the starter.… Continue Reading
This past week was a whirlwind of TV appearances! Friday morning, I was live from The Couch on CBS New York. I can’t remember the last time I was up at 5am. I asked hosts Carolina Bermudez and John Elliott how they do it. The answer was a 8pm bedtime, which would explain how they were able to slug a glass of wine at 9:30am.
Check out the clip below to see my recommendations for healthy cooking for two, including showing Caroline and John how to make Cauliflower Caponata Pasta and Wedge Salad with Bacon Bits and Creamy Dill Vinaigrette.… Continue Reading
Last week I got to hang with Better TV hosts Audra Lowe and JD Roberto to show them how to make two healthy comfort foods. The segment aired yesterday at the crack of dawn. If you didn’t manage to DVR it (parents, I’m looking at you), you can watch me make Five Spice Winter Squash Soup and Kale Caesar Salad with Roasted Garlic Vinaigrette in the two clips below!
More importantly, tomorrow I’ll be filming another segment LIVE! New Yorkers, you can tune into Live From the Couch on CBS tomorrow around 7:45am. I’ll be talking about healthy dishes when cooking for two.… Continue Reading
It’s been a funny transition from cooking for friends in a semi-professional way, to actually spending most of my days being paid to come into other people’s kitchens and MacGyver a meal. The most noticeable day-to-day change is that I’ve begun totally neglecting my stomach and the collective stomach of my friends.
If the tagline of this site and the title of this column is any indication, my love of cooking was born out of a love of feeding friends. Even the most well executed, over-the-top meal made for a client feels less satisfying than a grilled cheese sandwich prepared specially for one of my college roommates.… Continue Reading