I am a huge fan of sous vide cooking…I use mine at least 3 times a week in my own kitchen. Every year, it’s a tradition at our house to make a big brunch on Christmas morning after our families come over and we always have Eggs Benedict. I use sous vide cooking for almost every protein known to man (or woman), but I hadn’t tried eggs yet. To be honest, I was a little unsure if they would actually turn out superior to the traditional poaching method. Boy, was I mistaken…Sous Vide Eggs Benedict is the way to go!
Grilled Corn Salad is the perfect summertime accompaniment to any BBQ or gathering all season long. I love this salad because it’s so easy, tasty and colorful. It’s fresh, healthy and full of flavor! The great thing about it is that you can make it ahead and it can be served room temp or even chilled in the fridge when you’re ready to eat.
Chicken Cordon Bleu is a French Classic that is pretty easy to master and will impress your family and friends. Admittedly, this is a dish that hasn’t been on my radar for quite a while, so it was something new for my family. Last week at culinary school our team moved to the “Entree” station for our 2 week rotation. Needless to say, you couldn’t wipe the smile off my face for the entire 6 hour class. It’s the main attraction, the big event and so much fun! Each day, we switch cuisines, also on a 2 week rotation, so that everyone gets to work in every station for each cuisine. The other day for French day, we made this Chicken Cordon Bleu.
Going to Culinary School has always been a dream of mine. Ultimately, I would’ve loved to have gone to the Culinary Institute in Napa, but with 3 kids still in Elementary and Middle School, that wasn’t going to work and I didn’t want to wait another 10 years until they’re off in college to go. So, I’m taking classes at DVC, our local community college. However, it is an ACF (American Culinary Federation) accredited program and the entire kitchen was renovated about 3 years ago, so it’s a very top notch facility.
Tinga de Pollo Tacos are the answer to shake up your next Taco Tuesday. Why just stick to ground beef when there are so many other tasty, creative options to eat in a taco? Tinga de Pollo literally translates to shredded or torn chicken. This is an easy weeknight meal that comes together with some help from your slow cooker…dinner is done!
My dad used to make this salsa for almost every family get together or special occasion. Although closely adapted from one of Tyler Florence’s salsa recipes, he put a few touches of his own on it over the years. Tyler Florence was his favorite celebrity chef to watch on Food Network. We spent hours watching Tyler’s Ultimate together when he would visit. He used to take the printed, folded up recipe back and for the with him to New Zealand to make for his friends there as well…and so, it became “Grandad’s Salsa”.
One of my favorite gifts I received this Christmas was a sous-vide tool. Even though I feel like I’ve cooked almost everything, I can now cook food in a completely new way and produce different results. So, although I’ve made Carnitas many times, I’ve never made them like this. These Sous Vide Carnitas are juicy and crunchy in a whole new way. Top them with your favorite taco toppings and you’ll have a showstopper!
I love to make this SF Style Cioppino recipe this time of year. We always have family over during the holidays and this is the perfect meal that is elegant in presentation, easy to prepare, light, healthy and oh’ so delicious!
Wow! This Slow Cooked Short Rib Ragu over Penne Pasta will blow your mind! We had dinner this weekend at a newer restaurant in our town called Locanda Ravello. Honestly, I can’t get enough of the place. It’s the kind of Italian restaurant where there is always a wood-fired pizza oven burning in the center of the restaurant, the staff speaks more Italian than English and every once in a while, if you’re lucky, they’ll break into song during your meal. After being inspired by the special Short Rib pasta I ordered and how scrumptious it was, I needed to try to recreate it. This is my version.
I was born in New Zealand and my dad’s side of the family all still live there. My husband is half Greek. Basically, our kids have no choice but to love lamb, it’s a double whammy! This Roasted Boneless Leg of Lamb always reminds me of Christmas. We usually have it on Christmas Eve at my mom’s house. It’s funny, I grew up having it prepared this way by both my mom and dad, not sure who taught who, but it is clearly a Julia Child recipe for the marinade. I will tell you this, I have found no better way to prepare any cut of lamb than with this recipe.