Freshly baked cookies are one of those things that you just cannot refuse. The same could be said for leftover cookie dough at the bottom of the bowl, but maybe that’s just me. Mixing a batch of cookie dough can be a quick and easy fix if you have everything on hand. I had white chocolate chips and pecans leftover from separate cooking trials, so I decided to use them together in a recipe. This time around, forget macadamia nuts. Try pecans win your white chocolate chip cookies, and you will indeed be pleasantly surprised.
One of the last summer dishes I made was centered around pasta and two seasonal vegetables that tend to be at their peak this time of year–corn and tomatoes. You may not see the corn just by looking at the final dish, but it’s there. Following a menu tasting at Little Next Door, I spoke with the chef who served ravioli swimming in a corn and butter sauce. He described how he cooked the corn down until the kernels reached its sweetest point, and that golden mixture was the foundation of the sauce. I decided to take that idea and use it as the base of my pasta dish to add a subtle layer of flavor and creaminess.
Chocolate and peanut butter is a classic pair that appeals to many, and I get it. They work well together like two old pals who have seen each other’s best and worst times and totally understand where they are in this present moment. That’s how in tune they are when used in one dish. This cake takes advantage of chocolate and peanut butter’s awesome relationship. The final result is rich and decadent, so take it from me when I say that one slice goes a long way.
Whenever I reminisce about my favorite meat and fruit combinations, I think about a few different dishes I’ve had over the years. Apricot-glazed grilled pork loin. A Moroccan tagine with chicken thighs and prunes. Lebanese beef kabobs with sour cherry sauce. Beef short ribs and blueberry bbq sauce. East coast Chinese takeout boxes with chunks of fried chicken drenched in a spicy orange sauce. I constantly rave about my love for sweet and savory dishes, so it makes sense that I would probably dig fruit and protein. The former can truly highlight and elevate the earthy tones of various cooked meats, while also providing bright flavor, color and texture to a dish. With a gorgeous flank steak and a bunch of blueberries on hand, I put the two together in a summer perfect meal.
One of the foods I miss the most during the year is cornbread. I’ve been somewhat conditioned to primarily eating it during winter holidays and the occasional Sunday dinner. Growing up, it wasn’t often that we had cornbread during the week with a batch of chili or soup. Looking back on it, what a shame. Cornbread, whether it’s traditional or not, is something that I could have eaten every day–breakfast, lunch or dinner. Fast forward to today, I may not have the same desire to OD on cornbread, but there’s something about it that will always have a special place in my bread-loving heart.
When you see the word quiche, do you immediately think about a flakey, buttery crust cradling a creamy, cheesey filling? I am a fan of a flakey, buttery crust, but I don’t mind letting that go if said quiche will still be moist, cheesey and, in this case, mini. Mini food. Always very cute. And easy to prepare when you have to make 150 pieces. Last night was the 10th Anniversary Drama Kings and Queens performance by students in the L.A. Speech and Language Therapy Center‘s summer program. Prior to the show, 100 VIP ticket holders noshed on a few appetizers I made for the occasion. That’s where these quiche come in. Continue Reading »