Hot Pockets!

I can be stupid stubborn about keeping my kitchen as basic as possible. Despite the fact that I work as a chef and cook at home daily, my kitchen is almost totally devoid of fancy gadgets, all I have are the essential kitchen gadgets I found at Spice Kitchen + Bar that every house needs. Rolling pin? Well this wine bottle out of the recycling will do just fine. Kitchen shears? How about this pair I used to trim my bangs? Stand mixer? Do I look like I have two broken arms to you?

What I’m really getting at here is that I kept it simple when making these empanadas. I walked down and bought prepared empanada dough at my local Puerto Rican grocery. In truth, I have never made empanada dough of my own free will. It’s not terribly complicated, just messy, and in my opinion, unnecessary. After all, it’s what’s inside that counts.

Spiced Beef and Lentil Empanadas
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Savory Summer Pie

Phyllo dough is the rare and elusive flower of the culinary world. It can be a little hard to track down and it requires a delicate touch to work with, but I always find the results incredibly impressive. Fortunately, this recipe is more forgiving than many that use phyllo since it doesn’t require you to brush every single layer with butter.

Greek Vegetable Feta Pie
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You Wish, Garfield

Lasagna is the ultimate comfort food. And making a lasagna has become significantly less painful with the advent of “no boil” noodles. If you have never made a lasagna other than the traditional tomato sauce variety, you should definitely try a bechamel sauce-based lasagna like the one I outline here.  As with any recipe, I encourage you to mix and match using ingredients that you like.  If you hate asparagus, use mushrooms.  If mozzarella sounds too boring, try Emmentaler.  Recipes are just a rough map, and improvisation is the key to making a recipe your own.

Vegetarian Lasagna
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Matcha Green Tea and Vanilla Creme Brulee

The hardest thing about making creme brulee is telling your parents you want to be a pastry chef. That is not entirely true. The hardest thing is deciding when the creme brulee is done. It can be more than a little intimidating to cross your fingers and take an eggy dessert out of the oven that in all reality, doesn’t appear to be fully cooked. But once you have successfully made this delightful dessert once, you will be well on your way to many more swoon-worthy custards.

Matcha Green Tea and Vanilla Creme Brulee
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The Tim Collins: Patent Pending

Today I made the first cocktail using my homemade bitters. If you recall from this post, I made three distinct flavors of bitters, all of which turned out uniquely delicious. Much to my surprise, I am most fond of the citrus bitters, which I made with grapefruit and lime zests, juniper berries, allspice, and white peppercorns. It tastes surprisingly great on its own (reminiscent of limoncello), but was super refreshing in a vodka lemonade with a sugared rim, which my husband and I enjoyed on out back porch on this sweltering Chicago Memorial Day.

The Tim Collins Cocktail

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Tim Collins:

In a cocktail shaker, combine:

1 jigger vodka

1 jigger citrus and spice bitters – limoncello would be a great substitute

1 heaping spoonful powdered sugar

juice of 1/2 a lemon

ice

Shake vigorously.  Pour into a sugar rimmed highball glass and top with sparkling water. Garnish with lemon.

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Beet Salad 4 Ever

Holy Moses I love a beet salad.  Beets are wonderfully sweet and pair well with both vinegar and cheese, two of my favorite things. There are also many other ingredients that work wonderfully with beets, and a I think a beet salad is appropriate any time of year. If beets are something you usually shy away from, add this salad to your repertoire – it is incredibly healthy and deliciously addictive. And there will be beets upon beets all summer long at a Farmer’s Market near you!

Apple, Beet, Celery, and Onion Salad
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