This week I was fortunate enough to be interviewed by Leslie of SpottedSF for the site SFGirlbyBay. I am super excited - it is one of my all time favorite blogs and I am thrilled to be sharing some details on what it is like to work in the Williams-Sonoma Test Kitchen, why this blog came about, as well as where to eat on Oakland.
Read MoreI am trying to get back into running. When I lived in NY I loved running - I did a full and half marathon...in one year. But when I moved to SF 9 years ago, the hills were a total deterrent. The thought of running straight up a hill forced me to take an early retirement. I am trying to get back into it since Oakland is a little flatter but still running a fickle little friend. Some days it feels amazing like you go could on for miles and miles. Other times it hurts every part of your body, scratch that, your soul to finish a 2 mile run.
Read MoreHave you ever thought about the first person that dared eat an oyster? Or what about that first person who tried a mushroom and prayed that it wasn’t poisonous? I am not sure why but I think a lot about these people. Probably because I spend a lot of time prepping food and thoughts like these just pop into my head. Like why do we eat arugula but eating dandelion greens (until recently) has been avoided? Or who thought that if you blanch stinging nettles, which literally sting you when you pick them, they would be the most delicious pizza topping? This burning question is especially relevant when it comes to artichokes. Have you ever seen an artichoke plant? They are scary pre-historic bushes and if the artichoke is not picked in time it turns into this crazy gorgeous purple blossom that looks like it could eat you ( a la the man-eating plant in Little Shops of Horrors). Also the plant is so tough that people literally can make furniture out if it. So who in the world was the crazy person to dig deep inside that prickly center and figure out there was deliciousness in there? How did they know if you steam the center and then douse it with butter and serve with a lemon aioli that tastiness awaits? Who? Who? I need to know!
Read MoreHave you ever thought about the first person that dared eat an oyster? Or what about that first person who tried a mushroom and prayed that it wasn’t poisonous? I am not sure why but I think a lot about these people. Probably because I spend a lot of time prepping food and thoughts like these just pop into my head. Like why do we eat arugula but eating dandelion greens (until recently) has been avoided? Or who thought that if you blanch stinging nettles, which literally sting you when you pick them, they would be the most delicious pizza topping? This burning question is especially relevant when it comes to artichokes. Have you ever seen an artichoke plant? They are scary pre-historic bushes and if the artichoke is not picked in time it turns into this crazy gorgeous purple blossom that looks like it could eat you ( a la the man-eating plant in Little Shops of Horrors). Also the plant is so tough that people literally can make furniture out if it. So who in the world was the crazy person to dig deep inside that prickly center and figure out there was deliciousness in there? How did they know if you steam the center and then douse it with butter and serve with a lemon aioli that tastiness awaits? Who? Who? I need to know!
Read MoreHave you ever thought about the first person that dared eat an oyster? Or what about that first person who tried a mushroom and prayed that it wasn’t poisonous? I am not sure why but I think a lot about these people. Probably because I spend a lot of time prepping food and thoughts like these just pop into my head. Like why do we eat arugula but eating dandelion greens (until recently) has been avoided? Or who thought that if you blanch stinging nettles, which literally sting you when you pick them, they would be the most delicious pizza topping? This burning question is especially relevant when it comes to artichokes. Have you ever seen an artichoke plant? They are scary pre-historic bushes and if the artichoke is not picked in time it turns into this crazy gorgeous purple blossom that looks like it could eat you ( a la the man-eating plant in Little Shops of Horrors). Also the plant is so tough that people literally can make furniture out if it. So who in the world was the crazy person to dig deep inside that prickly center and figure out there was deliciousness in there? How did they know if you steam the center and then douse it with butter and serve with a lemon aioli that tastiness awaits? Who? Who? I need to know!
Read MoreMy full on transformation into hippie life has begun - and I am proud of it. I have always been on the fence but I think as I get older the more I am embracing it. I don’t know if it is a product of Northern California or if I have always been attracted to a more “natural" way of life, but I am totally waving that flag now. Don’t get me wrong I am still addicted to my iPhone, I may have had just cheese and salumi for dinner last night and I have a tree in my living room that I put Miracle Grow on because it is dying,but I like to think it is all about balance and pachouli. (Yes I love the smell of pachouli - that is hippie 101 right?) I have gone pretty much natural on cleaning products, make-up, deodorant and most importantly food There is such a connection between how something is grown and raised to the status of our health. If I were to quit my job today one of the paths that I would probably want to go down is food policy in this country. Sounds sexy right? I take for granted how lucky I am in to live in Northern California and have access to some of the best local, sustainable raised food out there. I used to get horrible migraines that all of a sudden stopped when I started eating better food.
Read MoreSince I cook for a living people often ask me if I cook when I am not working. If you have been following along with this blog it is clear that I cook all the time, I am pretty much always cooking. But it surprises some people that I still have the desire to cook on the weekends, when I am not at work. I know it sounds strange but the more I cook, the more I want to cook. I get in this rhythm that just makes it easy and effortless. It is when I don't cook for a long time that I become a total spaz in the kitchen. I can't explain it but so it goes I guess.
Read MoreMy co-worker recently called me the key lime whisperer. I think it was a term of endearment (right?) because of my love of anything and everything key lime. It stems from growing up in Florida and being surrounded by citrus fruits. Key limes were front and center (that and grapefruits and honeybell oranges). It is pure nostalgia I think. We had a key lime tree in our backyard so key limes were used in everything. They were just as common place as regular limes, maybe even more so. I even remember ordering a key lime pie martini when I was barely old enough to drink- the rim was lined with crushed graham crackers-amazing. But my love of key limes in its purest form is found in a big slice of delicious key lime pie.
Read MoreJapan is high on my lists of places to travel. Between the food, the culture and their love of gorgeous paper products, I might be in heaven. But in all honestly, I want to travel there for the food. The Japanese take their food very seriously. And what better way to experience a culture than through its food culture. There is so much more to Japanese food than sushi – there is yakatori, shabu shabu, traditional soba noodles and of course ramen. We have a well know ramen restaurant in Oakland called Ramen Shop. There here is always a line so I decided to come up with my own ramen recipe. Since ramen is traditionally egg noodles in some sort of delicious salty broth, I thought I would create my own ramen so I can eat it whenever I want and dream of my future trip to Japan.
Read MoreHappy New Year! Can you believe it is 2016!? We just got back from vacation. I love vacations but I can’t stay in vacation mode too long. By the middle of a vacation, I crave routine and normalcy. I love exploring new places but need to balance that with real life. For the holidays we drove to Big Sky Montana. The drive from Oakland to Big Sky is about 15 hours, give or take. We drove this year so we could bring the dog. So much of our life revolves around that silly dog. But he is worth it - most of the time.
Read MoreGrowing up peppermint patties and Junior mints were always my favorite candy. Anytime we went to the movie theater it was always a box of Junior Mints (jumbo box if no one was looking). Then in college when everyone was on Weight Watchers (because that is what everyone did then, you remember that right? ) I would forfeit lots of point in exchange for Peppermint Patties. Priorities right?! That chocolate mint combo is my favorite flavor combo. I make my own homemade peppermint patties now and give them out as holiday gifts. I may make a dozen or two to keep for myself. I honestly can't resist them. When thinking about the perfect holiday dessert I was inspired by three things - chocolate, peppermint and cream cheese. From there this simple yet utterly delicious chocolate cake with peppermint cream cheese frosting was born.
Read MoreCan I tell you something? Something that is pretty shocking especially in my line of work- I hate (well hate is a strong word) but deeply dislike holiday food. I know right!? How can that be? There are a couple of reasons. First, when you work in a test kitchen and have to develop recipes for Thanksgiving in the middle of July, the allure of holiday food kind of loses its appeal. Turkey and stuffing in July is just kind of weird. It also doesn't help that I never really know what time of year it is because I work about 6 months ahead when developing recipes - Christmas in August, Valentine's Day in October - it is kind of confusing when the real holiday finally comes around. Plus most of the time that holiday food just doesn't taste good. There I said it. Bam! But you know what always tastes good - tacos. If I could have a taco for every meal, I would and I would be completely happy.
Read MoreChicken pot pie is my ultimate comfort food. It is one of those foods I have eaten my entire life and never seem to get sick of or grow out of. When I was younger I used to love chicken pot pie that was topped with big fluffy biscuits – not homemade biscuits but the kind that comes in a tube – you know the Pillsbury Grand biscuits? Amazing. This chicken pot pie is slightly more elevated but just as good, I promise.
Read MoreDo you have food memories? Like vivid memories where you can still remember the taste of the food and how you felt at that exact moment? Well pickled green tomatoes is a serious food memory for me.
Read MoreSorry for my absence around these parts the past couple weeks. This past summer was busy! Great busy but still busy. We just got back from an amazing trip to Italy - more on that trip in a future post once I round-up all my photos. But first the important things, like pasta. I have been dreaming of pasta these days. I proved to myself in Italy I could eat pasta everyday and all day – I can’t help myself. Instead of hearty pasta with meat sauce I have been craving easy one-dish pastas that take advantage of the simple summer season and all of its fresh flavors. And yes I still consider it summertime, especially with the 90 degree heat that is hitting the Bay Area. So until the weather changes, it is still summer! In celebration of summer and all of the produce that is at its peak right now, this summertime pasta is just that – a bowl of pasta goodness that is filled with garlic, tomatoes, basil and of course, Parmesan cheese.
Read MoreI love a good cheese board. A perfect meal to me is a simple as a nice glass of wine and a bunch of different cheeses. A gorgeous cheeseboard is also a great centerpiece for entertaining because it allows guests to customize their own appetizer. People often ask me how to build a cheese board so I thought I will share my go to tips on how to build the perfect cheese board.
Read MoreThe taste of s’mores is quintessentially summer. Melted chocolate, gooey marshmallows and crisp graham crackers just screams summer, right? It is amazing that something so simple can be so delicious. I think it is part nostalgia( I am pretty sure I have eaten s’mores every summer my entire life) and part perfect flavor combination. Although s’mores are nearly perfect as is, I am kicking it up a notch just in time for 4th of July by adding in vanilla ice cream and taking this summertime treat to a whole new delicious level.
Read MoreThe title of this recipe is a little misleading. When I think of a salad I think of lots of leafy greens and vegetables, right? Well this salad doesn’t have either of those ingredients but I promise it is the most delicious salad you will ever eat. Seriously. How could it not be with crispy breadcrumbs, fresh fruit and burrata cheese?
Read More
