Respect the grapes that are fed to you.

People eat food because they're hungry, I eat food because i’m OBSESSED. Enjoy life, Meditate happiness, Get off your feet, and EAT!

Posts tagged chef

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PICKLES PICKLES PICKLES!!!!

Well this one is a cheers to someone who has helped me a lot and teaches me so much about food and will continue to until she gets sick of me! Because Sam, you’re an awesome person and I consider you a best friend for life, and will always love having you around. You have helped me so much, not only when we work together but when we have cooking lessons you are relaxed, happy, constantly smiling and literally answering every question I have with a depth response and a scientific background as to WHY you cook something a certain way and why things look the way they do. Thanks Sam YOU’RE THE BEST!

PICKLES…pickles pickles pickles……simple…then why do we buy them? Make them our own for a more favored flavor, right?

Follow Alton Browns recipe for some guidance and remix it as you go. We made both spicy and mustard seed-infused pickels along with (MY FAVORITE) Pickled BOK CHOY!!!! Enjoy :) http://www.foodnetwork.com/recipes/alton-brown/dill-pickles-recipe/index.html

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THINK THIN THURSDAY: Spicy Carrot Ribbon Salad: Serve 4 1 lb Medium carrots (about 5) 1/2 small red onion 2 tbl lemon juice 1/2 tsp cayenne pepper 1 tsp paprika 1 tbl shallot salt 1 1/2 tbl Chopped rosemary Olive oil Salt and Pepper to taste Résultat: Shave the carrots with a peeler and let it sit in the spices and lemon juice for about 10 minutes. Thinly slice the red onion (I suggest caramelizing it for an inspiring smokey flavor), chop your rosemary and then combine everything together, avoiding excess lemon juice. Drizzle some olive oil and serve as a light lunch for as an addition to a tasty dinner with fresh halibut or maybe some quinoa and chicken! You can use the extra lemon juice to make a vinaigrette if you’d like. Simply add a small amount of dijon, and whisk in freshly cracked black pepper along with some olive oil. Inspired and guided by “Fine Cooking” Magazine

THINK THIN THURSDAY:

Spicy Carrot Ribbon Salad: Serve 4

1 lb Medium carrots (about 5)

1/2 small red onion

2 tbl lemon juice

1/2 tsp cayenne pepper

1 tsp paprika

1 tbl shallot salt

1 1/2 tbl Chopped rosemary

Olive oil

Salt and Pepper to taste

Résultat:

Shave the carrots with a peeler and let it sit in the spices and lemon juice for about 10 minutes. Thinly slice the red onion (I suggest caramelizing it for an inspiring smokey flavor), chop your rosemary and then combine everything together, avoiding excess lemon juice. Drizzle some olive oil and serve as a light lunch for as an addition to a tasty dinner with fresh halibut or maybe some quinoa and chicken!

You can use the extra lemon juice to make a vinaigrette if you’d like. Simply add a small amount of dijon, and whisk in freshly cracked black pepper along with some olive oil.

Inspired and guided by “Fine Cooking” Magazine

Filed under fine cooking cook chef food foodie carrots health healthy wise wisdom future funny cool awesome eating recipe think thin thinspiration inspire inspiration inspired veggies vegetables snack lunch dinner thursday valentines day

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To do lists

Yes we all have our TO-DO lists, but what happens when you never do what you wanted or planned to do..? Well I’m sure we all know the build up that follows that statement. I have been trying to post holiday recipes but there has been one that I refuse to post or let anyone try until I get it completely perfect. I am in the middle of making crunchy peppermint cookies with dried tart cherries surrounded on the outside. I have changes temperatures, butter content, colors, used candied ginger and now I think I have basically perfected the cookie WITH a literal 24hour rest period in an air-tight container. When I checked these they were flawless. I have work till around 1 tonight and from 9am-12am tomorrow and again for Sunday so I don’t think I will have time to share my recipe with model shot but I can promise I will have them by Tuesday! I am going to have to think of a crazy title for these as well… Lots of time and sleep loss over these ‘cookies’… Whew, Happy Holidays

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A friend mentioned ‘Why don’t you put dark chocolate chunks in with the raspberries?’ I was enlightened and thought of dark chocolate raspberry truffles. The thought of too much chocolate didn’t even cross my mind
White Chocolate Cupcakes:
1/2 cup unsalted butter, melted
2 large eggs at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ cup heavy cream
6 oz white chocolate
1 cup cake flour(SIFTED)
1 teaspoon baking powder(SIFTED)

Preheat your oven to 350 degrees F. Melt the butter in a saucepan on low. Using the WHISK attachment for a stand mixer, whip the eggs and sugar until pale and fluffy. Meanwhile, bring the cream to a boil and pour over the white chocolate, whisk until it is smooth and set aside to cool. Add the vanilla in with your eggs and sugar, then beat in the white chocolate for 1 minute.
Using a rubber spatula, fold in the flour and baking powder, then fold in the melted butter.
Fill cupcake liners 2/3 full and bake on the middle rack for about 23 minutes. You can rotate the pan half way through if that tickles your fancy.
Let them cool until you can hold the pan, then transfer your cupcakes to a cooling rack.

Dark Chocolate/Raspberry filling:
1 cup heavy cream
10oz of Dark Chocolate
Bring 1 cup of heavy cream to a boil and pour over 10oz of Dark Chocolate

Once your cupcakes have cooled COMPLETELY, slice a cone-shaped piece off the top, spread your dark chocolate cream inside, stuff with 2-3 raspberries as you alternate adding your dark chocolate in as well. Top with the White Chocolate Raspberry Cream Cheese Icing and satisfy your chocolate needs.

White Chocolate Raspberry Cream Cheese Icing 
1 pound cream cheese, 2 cups confectioners’ sugar, sifted
at room temperature 2 teaspoons pure vanilla extract
8 tablespoons (1 stick) salted butter, 8 ounces white chocolate, finely chopped at room temperature, 1 1/2 cup of raspberries

1. Put the chopped white chocolate in a heatproof bowl. Place in a skillet of barely simmer-ing water and let stand, stirring often, until melted and smooth; be sure not to get any water in the bowl. Remove from the water and let the chocolate cool until tepid but still fluid. Beat in the white chocolate after the confectioner’s sugar.
2. In a large bowl, beat the cream cheese and butter with an electric mixer set on high speed until creamy, about 1 minute. Gradually beat in the confectioners’ sugar, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Mash the raspberries with a fork and then fold them in the frosting. If you prefer a thick and creamy texture, use immediately. For a lighter, fluffier icing, beat for 1 to 2 minutes longer. If the icing seems too thin, refrigerate to chill slightly before using. The white chocolate adds a vanilla flavor to the icing.
If you like these you should vote for meee :) 6 days left! https://apps.facebook.com/bake-off/contests/274029/voteable_entries/61773082?wfrefid=3cb7e9cbae4a

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Uh oh…

I must confess that I am quite stressed

Have too much in my life that is positive and I am truly blessed

Although I know this, the bad makes me sick, upsets my head and I repeat what you said

It’s sad to know the negatives can effect us like this, when just the other day we felt true bliss

When something bad happens its like a nasty car wreck, you continue to say to yourself “wow what’s next”

Stop expecting the worse, and don’t confirm when you receive it

It just so happens those thinking-abouts is what had retrieved it

Jump for no reason, it’s this kind of season, the end of the year and with this cold weather you have reasons to cheer

Be joyous with negative outcomes, the universe is out to do you good

Take them as opportunities for something that isn’t there that really should

It’s hard to do, it really is but just flash back to when you were a kid

Just before you switched to a sippy cup with that really cool lid

Sitting and crying about something you can’t quite remember

And now your here with huge life challenges and forgetting it’s almost december

This winter season has always been so joyous and fair, not because of the holidays but the energy that lingers in the air

There is so much sadness, so much stress, so much lingering on what to do next.

Bad thoughts keep repeating in my head, I truly only rest when my eyes don’t stop moving when I lay in bed.

There must be something more so I will look forward to another date, I know that day is approaching, it is just a tiny bit late.

Have a strong Wednesday and beat all those negative thoughts, even when you don’t want to smile make sure you do -LOTS

It makes a difference, so give it a try. It is more fun then just repeating “My oh My…”

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