Diaczun Style

The Case of the Incorrect Order

2012-01-29T17:28:00.007-05:00

I looked across the table as the waitress gently slid the plate in front of my friend, and I knew immediately that I had ordered incorrectly. While my falafel was quite tasty and beautifully plated, it paled in comparison to the angular authority that was the fried polenta cake, staring at me from across the table. So simple, so elegant, and so not mine. Thanks to the generous nature of my friend, I was able to enjoy a taste of the fluffy fried wonder and bask in it's goat cheese splendor. Lighter than you would imagine, this dish was edible perfection. For a minute, I actually considered stealing her plate by using some sort of Three Stooges-esque diversion tactic. Instead, I ate my falafel, begrudgingly. When we finally had the chance to return to this restaurant, I was ready to order before we sat down. Make no mistake, I was there for the polenta. It was everything I remembered and more, this time it was all mine! Who knew polenta could be so memorable? In a hopeless effort to capture that tasty magic at home, I tried to recreate the meal. Needless to say, it was like taking a picture of a sunset... beautiful, but not quite the same.

Check out the real deal: The Cafe - 509 Southard Street - Key West, FL

My Attempt (as seen above):

4 oz goat cheese

1 C fine corn meal

3 1/2 C water

salt to taste

2 C Italian breadcrumbs

Bring salted water to a boil. Slowly add in the polenta and whisk until fully incorporated. Go slow, you don't want chunks. Once all the polenta is uniform in texture, stir in the goat cheese. Remove from heat and continue stirring until all the cheese has incorporated into the polenta. Pour warm polenta into an 8x8 baking dish, lined with plastic wrap. Top with another sheet of plastic wrap and chill until polenta sets up. (about 1 1/2 hours in fridge) Cut into triangles and toss in Italian breadcrumbs. Pan fry in olive oil until golden brown on each side. Serve with wilted spinach and cold marinara... a few pine nuts don't hurt either!

The Star Of Breakfast

2011-12-25T13:26:00.017-05:00

The best gifts show someone how much you love, not how much you spend.

Love is in the details.

Merry Christmas!

The Star of Breakfast:

Using cookie cutter, cut star shape out of center of bread. Toast the cut out star. Place bread slice into a well buttered skillet on medium heat. Once one side is golden, flip over toast and crack egg into center of star. Cover and cook until egg white is firm. Sprinkle with salt and pepper and serve with toasted star.

5 Minute Fritter

2011-12-18T16:34:00.009-05:00

Today I was in the mood for a little gluttony, a little soul comforting goodness that would cure me of my winter blues. This 5 minute fritter fit the bill. I peeled, cored and sliced one small fuji apple, yielding 4 perfect rings. A quick dip in a light batter and into the oil they dropped. Almost as quickly as they went in, they began to turn a gorgeous golden brown. A minute or two on each side was all they required to achieve that crispy fried exterior. The batter puffed like a pillow surrounding the apple and the fruit inside was warm and juicy. The taste was somewhere between a donut and an apple dumpling, two of my childhood favorites. With each bite, that warm feeling of nostalgia poured over me. Topped with a dusting of powdered sugar, these sinful little devils were the perfect dose of guilty pleasure I was looking for. Oh, sweet sweet joy!

Fritter Batter:

1/2 C flour

1/2 C almond milk

2 TBSP sugar

1 TBSP butter - melted

1 tsp salt

1 tsp baking powder

1 egg

In a mixing bowl, beat egg. Mix in milk and butter. Add sugar, baking powder, salt, and flour and stir to create batter. Peel, core and slice apple into rings. Dip each apple ring into batter and then drop into hot canola oil. Fry until golden brown on each side... about 2 minutes each side. Remove from oil and drain on a paper towel. Dust with powdered sugar and serve.

My Baking Confession...

2011-12-11T15:01:00.014-05:00

I would love to say that I bake everything from scratch, but that is not even remotely true. Scratch baking intimidates me. I am a person who likes to "wing it" in the kitchen and that does not fly in the world of edible chemistry. Baking requires discipline. Measuring is important, recipes are important, exact temperatures are important. If something is off by even half a teaspoon, the whole thing could flop. I personally can not succeed within those parameters, therefore, I cheat. When I get the urge to bake, I bust out the store bought pie crusts, the puff pastry sheets, or a boxed cake mix and improvise from there. At least I know my limitations. My favorite example of how to church up a cheap store bought item is this twist on Jiffy cornbread. With a few simple additions, the inexpensive boxed mix is transformed into a spicy, delicious treat. Imagine this tasty little number snuggled up next to a steaming bowl of chili on a cold winter's day. We can't all be professional chefs, but we all gotta eat.

Spicy Cheddar Corn Muffins:

1 box Jiffy corn muffin mix

1 egg

1/3 C half and half (box calls for milk, I used half and half)

1/4 C diced red pepper

1/4 C diced poblano pepper

1/2 C grated sharp cheddar

1/2 C white sweet corn

1/2 tsp red pepper flakes

Mix contents of box with 1 egg and the half and half. Add in all the peppers, corn, pepper flakes and cheese and mix thoroughly. Scoop into greased muffin tins and bake for 15 minutes.

Pass the Time, Please...

2011-11-20T14:29:00.012-05:00

I woke up Sunday morning with those flittery butterflies in my stomach. Like a kid on Christmas day, I was too excited to sleep in. After eight long weeks, my husband was finally coming home. Unfortunately, I needed to kill several hours before I could start my journey to the airport to pick him up. After a leisurely breakfast with friends, which included countless cups of coffee, I was jacked up on caffeine and anticipation. The countdown was ticking away but at a painfully slow pace. This signaled the time to break out the pots and pans, rummage through the fridge, and get sucked into some culinary zen. Not only would the time fly, but I would be left with something delicious... a win-win situation. Raiding the refrigerator, I found parmesan, gruyere, and mozzarella as well as a jar of homemade arugula pesto. With the addition of some whole wheat pasta, mac and cheese was the obvious choice. I quickly got a pot of salted water going on the burner and started shredding cheese. Once the noodles were tender and the cheese sauce was finished, I mixed the two together, swirled in the arugula pesto and topped it with chopped almonds. While this tasty mixture was baking to a nice golden brown, I washed the remaining dishes, set a plate out for my lunch, and made one last time check. After enjoying my creation and taking a few quick snaps with the camera, it was, indeed, time to go. I love it when a plan comes together.

Onion and Apple Soup

2011-11-06T17:46:00.009-05:00

It starts with that annoying tickle in the back of your throat. Next, it's the sniffles and fatigue. Before you know it, you have a full blown cold and you're down for the count. Welcome to the story of my weekend. I've been on a steady rotation of hot soup, hot tea, and hot showers and have spent the majority of the last two days curled up on the couch under a blanket. Today around 3pm, I finally mustered enough energy to drag myself into the kitchen and start a big batch of vegetable stock... throwing everything from ginger to jalapenos into the pot. The aroma of onions, garlic, peppercorns and herbs permeated the house as well as my sinuses. As I looked aimlessly around the kitchen, I noticed that my counter was littered with apples and onions, which happen to be my favorite flavor combo of the week, so I started slicing. I caramelized the pair in a skillet with a healthy dollop of butter. Once they were sufficiently softened and sweet, I added them to the stock which I thickened with flour and almond milk. Hearty enough to accommodate a crusty slice of toast and a thick chunk of Gruyere, this soup was exactly what the doctor ordered. I think there was also a glass of red wine on that order, let me check my prescription....

Halloween Gold

2011-10-30T16:57:00.004-04:00

This candy is super simple to make and absolutely addictive to eat. Originally introduced to me as a Christmas treat with red and green M&Ms, a slight switch of color has instantly transformed it into an All Hallows Eve classic. Dubbed "Halloween Gold" by one of my neighbors, it's as easy as spooning a dollop of melted chocolate onto a bite-sized pretzel and dropping an M&M on top. Once the chocolate has cooled, it's ready to be packed up and handed out to the special little goblins and ghouls in your life. There's nothing better than free gold, so share the wealth!

Happy Halloween, everyone!

Finding Brussels....

2011-10-23T13:16:00.009-04:00

What a long, strange, culinary trip it's been. Two years ago, I absolutely hated tomatoes. Now, they are a staple of my diet and each year my garden is packed with several varieties. Today marks another unexpected milestone as I officially apologize to the brussel sprout. I have always labeled them as foul little creatures that I would never enjoy. Well, guess who's eating their words... yep, it's me. Come to find out, they are actually quite tasty and definitely deserve a second chance if you have previously written them off of your menu. My favorite recipe, so far, is a quick saute with maple syrup, olive oil, and red pepper flakes served over sweet potato mash and finished with crispy fried onions. This combo creates a perfect balance between sweet and salty with just a hint of heat. I can't imagine what's around the next culinary corner, I can only assume it is more humble pie. That's right... I'm lookin' at you, red beets.

Sweet Potato Mash (serves 2)

1 large sweet potato, peeled and cubed

1/4 C almond milk

Boil sweet potato until fork tender. Drain potatoes. Using hand blender, whip potatoes with almond milk until smooth... adjust milk quantity to achieve desired consistency.

Brussel Sprouts (serves 2)

2 dozen brussel sprouts, washed and sliced in half

2 Tbsp olive oil

2 Tbsp maple syrup

2 Tbsp orange juice

1/2 tsp red pepper flake

1/2 tsp salt

Toss sprouts in a bowl with 1 Tbsp of oil, 2 Tbsp maple syrup, and 2 Tbsp o.j. to coat. Heat 1 Tbsp oil in nonstick skillet on medium. Toss sprouts into warm skillet with salt and red pepper flake and cover for 5 to 6 minutes until the brussel sprouts have a crispy golden color, stirring once or twice.

Crispy Fried Onions (serves 2)

1 small yellow onion, sliced

3/4 C flour

1 Tsp salt

1 Tsp pepper

2 Tbsp canola oil

pinch salt

Mix flour with 1 tsp each of salt and pepper and toss in onions to coat. Heat 2 Tbsp canola oil in stainless steel skillet over medium high heat. Drop in coated onions and let brown. Drain on paper towel and sprinkle with a pinch of salt.

"Pulled" Squash and Apple Slaw

2011-10-16T18:06:00.008-04:00

Today's recipe was lovingly created for a dear friend and recent convert to the vegetarian lifestyle. In casual conversation, she mentioned that the thing she misses most about eating meat is barbecue sauce. Sure, she could easily slather it on vegetables or pour it over pasta but I wanted to give her something she could really sink her teeth into, something composed with layers of flavor. The first thing that came to mind was a barbecue sandwich (a nostalgic nod to a particular late night in Seaside when we rode our bikes to get pulled pork and cheese grits). I used roasted spaghetti squash as the vehicle for the sauce and an apple coleslaw to dress the sandwich. Toasted slider buns housed the tangy mixture and added an extra level of crunch. The apple slaw was vinegar based and packed full of flavor from the addition of green onions, red pepper flakes, and dijon mustard. Sweet and crunchy, and wonderfully sloppy, this sandwich did not disappoint. Now, can someone get me some cheese grits?.....

"Pulled" Squash:

1 spaghetti squash

1/2 C water

bbq sauce

Slice squash in half, lengthwise, and place in a shallow baking pan filled with 1/2 C water. Cover with foil and place in 425 degree oven for 35 minutes or until soft. Using a fork, scrape the inside of the squash into a bowl and coat with bbq sauce.

*Apple Slaw:

1 head of green cabbage

1 TBSP salt

3 tart apples

3 scallions

1/2 C cider vinegar

4 TBSP olive oil

1/2 C raw sugar

1 TBSP dijon mustard

1/2 tsp red pepper flakes

Remove core from cabbage. Shred cabbage into a colander and sprinkle with salt, let sit for 1 hour. Rinse and dry cabbage. Slice apples and scallions and toss together in a bowl with cabbage. In a sauce pan, combine vinegar, oil, mustard, pepper flakes, and sugar and whisk until incorporated. Pour warm liquid over cabbage mixture. Toss to coat. Cover and refrigerate for at least 1 hour.

*original slaw recipe found here, tweaked to use olive oil and less of it, as well as more red pepper flake, more scallion, and more apple.

Fruit of My Labor

2011-10-09T14:15:00.012-04:00

While today's lunch was a delightful one, it did involve deseeding individual grapes and was, therefore, rather tedious in it's preparation. I'll be honest - it tried my patience at first, but I had a freshly charged ipod, some time on my hands, and a big bowl of Concords and Niagaras. Armed with a super sharp paring knife, I forged ahead. It became quite therapeutic, actually, focusing on one tiny task with such diligence. After each grape was carefully sliced, I coaxed the seeds out of the fruit using the tip of the knife... a tricky maneuver, indeed, but the payoff was well worth the effort. I roasted the grapes with leeks, olive oil, and salt and served them on a bed of quinoa, topped with crumbles of goat cheese. Obviously, it would have been easier to use seedless grapes, but the result would have lacked the deep, rich flavor. In this case, the juice was definitely worth the squeeze.

Green Tomato Soup

2011-10-02T19:41:00.006-04:00

Friday morning I woke up to find that the previous night's storm had not only blown off a few shingles, it had also trashed the remaining plants in my garden. It was officially time to prepare the beds for a long winter's nap. I pulled the wind blown stakes out of the ground and sorted them for storage. I trimmed the last of the oregano, thinned out the rainbow chard, and loaded the composter full of fresh garden shrapnel. Snuggled between a thick patch of arugula and a meandering cucumber vine, I found several rogue tomato plants, hiding their unripened fruit. Recipe research ensued. I found everything from fried green tomatoes to green tomato cake, but one idea kept coming to mind - green tomato soup. I read a few recipes to gather the basics and then I hit the kitchen. The result was a deliciously sweet and spicy soup topped with crunchy parmesan croutons (a subtle nod to the grilled cheese, if you will). It was the perfect remedy for my fall garden blues. Had it not been for the damaging storm, I would have missed these little green beauties and subsequently missed out on green tomato goodness. I guess everything does happen for a reason...

Green Tomato Soup

4 C chopped green tomatoes

3 fuji apples, peeled and chopped

1 small yellow onion

1 jalapeno - DESEEDED

1 yellow bell pepper

3 large cloves of garlic, minced

2 Tbsp olive oil

1 tsp kosher salt

1/2 tsp pepper

1/4 tsp red pepper flake

1/4 tsp cumin

almond milk

Warm olive oil in a saucepan and add garlic and onion. Saute on medium heat until onions are soft, taking care not to burn garlic. Add tomatoes, apples, bell pepper, and jalapeno. Season with salt, pepper, cumin, and red pepper flake, adjust to taste. Cover with half water, half almond milk and simmer until apples are soft. Puree mixture and run through a sieve to remove large pieces. Take the pieces left in the sieve and return them to the food processor. Pulse again until smooth. Add half of that mixture back into the strained soup. Simmer. Using a slurry of almond milk and whole wheat flour, thicken the soup to desired consistency. Top with croutons and parmesan cheese...broil to melt cheese.

Sweet Gnocchi Lullaby

2011-09-25T18:10:00.004-04:00

As a stylist, I spend countless hours perusing blogs, magazines, and any other eye candy I can get my hands on in order to feed the creative machine. Today, as I drank my coffee and sought inspiration, I stumbled upon a recipe for butternut gnocchi on bonappetit.com. The recipe sounded good but I wanted something different than the brown butter sauce they were suggesting. Unsure if I was actually going to follow through with this recipe plan, I headed out to the store to see what I could find. I decided to pick up a variety of fall ingredients which included honeycrisp apples, fresh sage, and a butternut squash. With the intermittent rain and a dreary gray sky, it was the perfect day to get caught up in a culinary escapade so I began my gnocchi production. After rolling and cutting these delicate little pillows, I tossed them in a pot of salted, boiling water and waited for them to pop up to the top. After being scooped out of the water, they landed on a lined baking sheet where they awaited their second act. Opting to forgo the original bon appetit brown butter sauce, I began formulating my own plan to accompany the sweet squash. While the gnocchi sat patiently on the parchment, I chopped a fresh honeycrisp apple and a small red onion that I then sauteed in a skillet with some butter that had been steeping with garlic and sage. Once the onion and apple had softened, in went the gnocchi. A few minutes later the gnocchi had a crispy golden shell. They were sufficiently coated in the sweet and savory mixture and were ready to be devoured. I happily obliged, which lead to the need for a nap. Wake me when it's spring again....

Dessert For Breakfast

2011-09-18T17:41:00.009-04:00

Chickpea flour is my latest muse in the kitchen. Originally purchased for some experimental pasta making, it has turned out to be a versatile, go-to ingredient. One of my favorite recipes, so far, is eggless chocolate french toast. To be perfectly honest, it's a dessert disguised as a breakfast item. A nod to those who believe "life is uncertain, eat your dessert first", it is a delicious mixture of french toast texture and brownie decadence. A pinch of cardamom in the recipe adds a unique taste and the warm strawberry drizzle takes it over the top. Go ahead... eat your dessert first. I won't judge.

French Toast Batter:

1/2 C chickpea flour

1/2 C cocoa powder

1/4 C sugar

1/2 C almond milk or water

1/4 tsp vanilla

pinch of salt

pinch of cardamom

sliced bread of your choice ( I used nine grain for a hearty taste )

In a bowl, sift together dry ingredients. Stir in wet ingredients to create the batter. Heat oiled griddle or skillet to medium. Coat bread slices in batter. Cook slices until crispy on each side. Drizzle with warm strawberry jam.

Peachy Keen

2011-08-28T19:05:00.004-04:00

There's nothing like a sweet, juicy peach on a lazy summer afternoon. If it's not dripping down your face as you devour it, start over. Wonderful as a ripe peach may be, the perfect sidecar is a healthy dose of fresh ginger. Throw in some cinnamon, nutmeg, and cardamom and an ideal flavor combination is created. Using a muffin tin, I enclosed this tasty mixture in a flaky pie crust and created individual peach pastries... curing the long standing problem of a deflated slice of pie that has unfortunately lost it's filling to a previous cut. No one should have to endure an imbalanced crust to filling ratio! Buttery and sweet with a hint of spice, these tiny treats were gone almost as quickly as they were created...ephemeral like the days of summer.

Summer Satisfaction

2011-08-21T17:55:00.015-04:00

Oh the spoils of summer... fresh juicy tomatoes, tender zucchini, and rows of spicy arugula abound. It's a short lived treat here in Michigan, so I am savoring every second of it. Call me crazy, but I am not interested in canning or saving these tasty little morsels for the dreary winter months, despite the abundance. Indulging now in the backyard harvest serves to build my anticipation over the winter. I need that proverbial carrot. That being said, I do grow more than I can eat and as a way of dealing with the overflow, I share. Not only does this feed my friends, it feeds my soul and nothing is more satisfying than that.

Zucchini Tomato Stack

Slice 1 zucchini and 1 tomato. Brush zucchini slices with oil (I used roasted garlic oil) and roast on a baking sheet about 5-7 minutes at 450 degrees. Sprinkle tomato slices with sea salt and layer with roasted zucchini in a stack on top of vidalia onion dressing. Finish with fresh arugula leaves.

Sweet Corn Granita

2011-07-27T21:58:00.014-04:00

From carefully selecting each ear to shucking, prepping and consuming it, the entire process of eating sweet corn is a sentimental experience for me. It immediately transports me to the summers of my childhood. I can easily imagine the precise sound of the husk as it's torn away from the cob and recollect the feeling of the silky threads clinging to my fingers as I shucked ear after ear. Despite this undying passion, a steaming ear of corn has not sounded the least bit appetizing this summer due to the "hotter than Hades" temperatures we've been experiencing. To satisfy my corn craving while refreshing my wilted disposition, I decided to make a sweet corn granita, layered with vanilla pudding. Imagine the sweetness of summer corn, laced with cinnamon, orange, and vanilla. Mmm mmm mmm....... delightful. Creamy pudding plus sweet icy goodness equals one happy blogger.

Granita:

3 ears of corn, steamed

1/3 C brown sugar simple syrup*

3 Tbsp almond milk

1/4 tsp vanilla

1/8 tsp cinnamon

prepared vanilla pudding

orange zest

*Brown sugar simple syrup:

Mix 1/2 C brown sugar with 1 C water and simmer until sugar is thoroughly dissolved. Cool before using.

After steaming the corn, cut all kernels off the cob and pulse in food processor. Place the pureed kernels in a sieve over a bowl and press through with a spatula to separate out the solids. 3 ears of corn should yield about 1 C of smooth corn puree. (This is a tedious but worthwhile step.) Combine simple syrup, vanilla, cinnamon and almond milk with the smooth corn puree and pour into a chilled glass container and place in freezer. Scrape the mixture every 20 minutes with a fork until there is no more liquid in the granita. Spoon granita over vanilla pudding and top with orange zest. Enjoy!

Stop and Eat the Couscous

2011-07-11T18:57:00.021-04:00

The past two weeks have slipped by in a blur of travel, work, travel, work. I am only just now catching up with my life outside of the office. Somewhere between Boston and Seattle, I concocted this quirky little salad, which was a happy accident of what I could find in the kitchen. (My pantry has been neglected, along with my blog.) The melange of couscous, cherry tomatoes, black beans, green onions, cucumbers, and pineapple, was quite tasty and extremely refreshing. Packed in a mason jar, it traveled beautifully to the beach. I sat quietly and enjoyed my strange medley as I caught my breath and soaked up the solitude... if only for a minute. It's good to be home.

Father Knows Best

2011-06-19T20:02:00.006-04:00

Today's dish was inspired by my father, who sent me a recipe a few months ago for a sweet potato hash. It involved sweet corn, black beans, bell peppers, onions, sliced avocado, cilantro, and sour cream... all things I love, except for the sweet potato. I initially blew it off as a recipe I would never try, despite the fact that he assured me I would like it. My only prior experience with sweet potatoes was the mushy thanksgiving side dish, complete with baby marshmallows and a year's supply of brown sugar. When I finally tried the recipe, my opinion on sweet potatoes changed instantly. I immediately incorporated the bright orange monster into my weekly menu and started experimenting with different spices and cooking methods. I quickly realized that sweet potatoes pair perfectly with the spicy flavors I adore, and can easily be incorporated into more recipes than I ever imagined. Today's adaptation was a throw back to the original inspiration dish and was a saute of chick peas, cherry tomatoes, garlic scapes, green onions, cilantro, and avocado. Seasoned with salt, pepper, cumin, and red pepper flake this sweet potato hash was absolutely delicious. Served on a bed of quinoa, it's easily my new favorite meal... looks like father does know best.

Delicately Indulgent

2011-06-12T18:25:00.007-04:00

I have been anxiously awaiting a harvest in my garden. After a slow start, things are now ramping up and the mesclun lettuce has finally arrived. A wonderful mix of spicy and bitter, these greens are a salad lover's dream. Their crisp texture and bright flavor make them amazing on their own, but today I embellished them by filling individual leaves with a mixture of crumbled goat cheese and tangy currant jam. The combination of crisp, cold lettuce with the sweet and savory filling was absolutely indulgent. Who knew a delicate little lettuce could be so naughty?

Bananas for Ice Cream

2011-06-05T21:47:00.007-04:00

I love ice cream. I also like fitting into my clothes. Since large amounts of heavy cream and sugar have an adverse effect on my waistline, I began a search for a healthier alternative that would satiate my ice cream desires. I tried several different faux ice creams but they all were icy and lacked that creamy texture I was craving. Then I stumbled across a vegan ice cream recipe that involved 2 ingredients - frozen bananas and almond milk. I was intrigued but skeptical. No ice cream machine needed. No sugar needed. How on earth this was going to be good? To my surprise, it was simply delicious. It was as easy as slicing bananas, freezing them on a cookie sheet, and then pulsing them in the food processor with a splash of almond milk. Granted, you have to like the taste of banana, but with a little creativity the flavor can be adjusted to suit your taste buds. My favorite addition was a swirl of whipped peanut butter. The possibilities are endless... go bananas!

Cheers to Freedom

2011-05-30T21:08:00.005-04:00

Sunburn...check. Wet dog... check. Sand in my shoes...check. Yep, summer has arrived! (After a long weekend of rain, I was wondering if I would ever see that large fiery ball in the sky.) With a frosty drink in my hand and the warm glow of the sun on my face, it was hard to think of anything other than the blissful zen I was enjoying, but my mind wandered. The soft fluttering sound of the flags dancing in the breeze turned my thoughts to the soldiers, the fallen heros, and the families left without their loved ones today. So here's a toast and a huge thank you those who provide my freedom - May you never forget that we love you. Your courage is astounding.

Raise your glass, people... thank a soldier. They deserve it.

Summer Sipper:

2 to 1 ratio - moscato to ginger ale

splash of mango nectar

splash of fresh orange juice

Shaken and served with ice... garnish with lemon balm and orange slice

Inspiration in Aisle 9

2011-05-22T15:25:00.006-04:00

Ok, I must be a dork... or perhaps I have just lived in a small town too long because the opening of a new grocery store had me tickled pink. During my reconnaissance mission, I meandered through the produce section and perused the aisles. The "international" section is where I spotted a bottle of orange blossom water. I had absolutely no idea what to do with it but I couldn't resist buying it. I knew that hauntingly sweet aroma was going to add a new twist to my culinary bag of tricks. The gears began to grind. Weening myself off a 2 week bender of bad eating, I avoided the urge to make cookies or cakes and opted, instead, for a light salad. I started with fresh strawberries, shaved carrot, and chopped romaine hearts and macerated the salad in the juice of 1 navel orange and 1/4 tsp of orange blossom water. Fifteen minutes in the fridge was all it took for these humble ingredients to incorporate into a sweet summer treat. Welcome back, inspiration... I missed you.

Grazie, Miss Grassia

2011-05-08T22:38:00.007-04:00

A dear friend has taken up residence in my guest room for the next few weeks and decided to kick off her stay by cooking me a delicious dinner. If there is one rarity in my world, it's having dinner cooked for me. This unexpected change of pace was nothing short of amazing. She tolerated my constant attacks with the camera and accommodated my ridiculous requests like "slow down the cheese grating", and "bring that bowl over to the window". The salad was crisp and flavorful with interesting tidbits like cherries and almonds, the garlic bread was a cheesy delight, and the main course was an absolute show stopper. A baked spaghetti squash was scraped into pasta-like shreds and topped with her father's homemade gravy. (I was told that "gravy" is the true Italian name for spaghetti sauce...she would know, she's a Grassia.) A true friend and a true treat... what more could a girl ask for??

Confirmed Cuteness

2011-05-01T21:57:00.007-04:00

The backdrop was a whirling carousel, it's cheerful music chiming away. The food was an amazing spread of festive desserts, complete with a gelato cart. The colors were bright and cheerful and the weather was surprisingly gorgeous. This was quite possibly the cutest confirmation party ever. My culinary contribution was Parisian macaroons and homemade butter cream icing for the cupcakes. With only a 20 minute window to get set up, the styling was organized chaos. Working with focused urgency, the hostess was able to create a flawless tablescape as I stood in awe. It was quintessential cuteness and a stylist's dream. Thanks for letting me participate... and cheers to your confirmation, Olivia.

A Spoonful of Tradition

2011-04-24T12:29:00.005-04:00

I was taught how to make chicken corn soup by my husband's grandmother. That being said, this recipe is dear to my heart. It's a classic Pennsylvania Dutch recipe with as many adaptations as there are people who make it. Variations can include dumplings, vegetables, or particular cuts of chicken. Despite the many versions, one standard ingredient classifies this recipe as authentic - hard boiled eggs. Before you turn your nose up, try it. I was skeptical at first, but the egg yolks actually melt into the soup and create a wonderfully creamy broth. It's a humble dish that is seasoned only with salt and cracked pepper but each bite is pure love. Every Easter I make this soup in the tradition of my in-laws. They, too, are dishing up the same meal, six hundred miles from Michigan, connecting us through the power of food. Happy Easter!

Soup for Two:

4 bone-in chicken thighs

4 large red potatoes

1 can creamed corn

1 can sweet corn

3 hard boiled eggs - chopped

Salt

Pepper

Place chicken thighs in a stock pot and cover with water. Boil until chicken is thoroughly cooked. Remove chicken and set aside to cool. Continue boiling water. Peel and cube the potatoes and place into the water. Once potatoes are fork tender, add in the corn and chopped eggs. Remove bone and skin from chicken and shred the meat. Add meat to soup and simmer all together for 15 minutes. Add salt and pepper to taste.

Be The Phoenix

2011-04-10T19:13:00.012-04:00

Let me be honest. Today's recipe started out as a tangerine curd pocket pie in a cornmeal crust but since the curd ended up as a scrambled mess, I thought it best to proceed with plan B - a savory chard pocket pie. I tested the crust and found that it was a success in taste, but the texture was too "cookie-like" to create a pocket. Shot down again, but not one to be defeated, I pressed on. The open-faced crust was a delicious component worth exploring, so I sauteed red onion, swiss chard, garlic and cider vinegar and perched the punchy mixture on top. Blanketed in fresh mozzarella and baked until golden brown, it turned out to be a delightful snack. It was a far cry from the sweet pastry I set out to make, but sometimes you crash and burn. Rising from the ashes... that's what it's really about.

Blog, Interrupted.

2011-04-04T12:40:00.003-04:00

Well, an unfortunate accident with an 8" Wusthof knife has landed me out of commission this week. The tip of my left index finger is hanging on for dear life so I decided to pause and let things heal up before returning to my Sunday cooking adventures. Thankfully, I had the pleasure of doing some prop shopping at Whole Foods yesterday which kept the the gears in my culinary mind grinding away. Oh, the options! Hope everyone is having a lovely spring break... check back next week when we will resume our regularly scheduled blogging.

Almond Apple Spread

2011-03-27T16:44:00.008-04:00

Peanut butter on toast is a nostalgic snack for me. When I eat it, my mind is instantly transported back in time... (insert dreamy flashback music here) Mom is in the kitchen fixing lunches for the day, Dad is getting ready for work, and my brother and I are fighting for time in the bathroom. As I meander down the stairs and head for the door, mom hands me 2 pieces of peanut butter toast, lovingly nestled in a paper towel. As a nod to this simple childhood memory, I decided to make a nutty snack of my own. I started by roasting blanched almonds with a pinch of salt. In a skillet, I simmered shredded red apple with a hint of maple syrup and a healthy dose of cinnamon. Once the almonds were toasty and the apples were soft, into the Cuisinart they went. After a drizzle of oil and a few minutes of pulsing, a wonderfully sweet spread emerged. Slathered on a piece of warm toast, this updated throwback was everything I had hoped for. To be fair, though, nothing is as good as the memory.

Parsnip Gnocchi

2011-03-20T17:57:00.006-04:00

Every so often I like to break out the step ladder, crawl up to the shelf above the refrigerator, randomly grab a cookbook, and read a new recipe. Today, I snatched The Essentials of Classic Italian Cooking and landed on the gnocchi page. That's where my culinary adventure began. Since I am not one for actually following recipes, I perused the instructions, closed the book and placed it back on the hard to reach shelf. I had gleaned the basics from the recipe and inspiration had set in. I wanted to put a spin on the traditional, so instead of using potatoes I decided on parsnips. Ok... 5 parsnips and 1 large potato to be honest. The finished gnocchi were fluffy pillows of flavor all on their own and the taste of the parsnip was intensified by some herby almond pesto and freshly grated parmesan. Parsnips, and pesto, and parmesan......Oh My!

Snack Madness

2011-03-13T15:52:00.010-04:00

March Madness is upon us. Tonight, the brackets will be announced and the frenzy of competition will ensue. We will start prognosticating at the water cooler, wearing the colors of our favorite teams, and incessantly checking the sports ticker while at work... all for the love of basketball. One common problem for fans of The Madness is fatigue. It's easy to forget to properly feed the machine when there are 60+ games to think about. Stamina is crucial for a successful tourney run and true fans must maintain their energy for couch coaching and executing all the superstitions required to ensure the "W". Here is a power packed snack to kick off Selection Sunday. Let the games begin, and may the best team (you know who you are) win.

RECIPE:

1/2 C popped amaranth

1/2 C chopped raw almonds

1/2 C golden raisins

1/2 C pepitas

pinch of salt

1/2 C dark chocolate chips

Melt chocolate in double boiler. In a separate bowl, mix together popped amaranth, almonds, raisins, pepitas and salt . Pour melted chocolate into amaranth mixture and stir to coat all the ingredients. Drop by the spoonful onto silpat or wax paper and chill in the fridge for 15 minutes. Enjoy.

Less Meat, More Veggies

2011-02-26T18:30:00.005-05:00

I introduced "Meatless Mondays" to my dinner routine about a month ago as a way to challenge myself to try new recipes and new ingredients. It has since become an obsession and is no longer limited to Mondays. I should stipulate that my husband is still a rampant carnivore so I have been making my meatless dishes for one, therefore, recipe calculation is a little sketchy and I apologize for the lack of a quantitative recipe here. I am literally throwing things together off to the side while the meat sears and caramelizes... taunting me with it's delicious smell. Nevertheless, I have become quite a fan of my veggie concoctions and I am happy to be branching out. Today's lunch was a mixture of quinoa, tart apples, green onions, chopped almonds, garlic, and cilantro tossed in a dressing made from coconut milk, lime juice, curry powder, salt and a little canola oil. It was a flavorful, fresh tasting salad that was a perfect afternoon meal on it's own... and was even more delicious as a dinner served next to some spicy grilled shrimp. I can't quit you, meat. I can't.

Red Pepper Coconut Soup

2011-02-20T20:18:00.006-05:00

This week, the snow melted and I actually saw my yard again... in all it's disheveled glory. Yesterday was spent cleaning the garden beds, tidying up the dog toys that emerged from their frozen cocoons, and planning for this year's homegrown goodness. Unfortunately, the warm weather was short lived and today was riddled with rain and wind. When life hands you lemons, make lemonade... right? Since I was stuck in the house, coincidentally with a fridge full of red peppers, I made red pepper soup. A simple mix of roasted red peppers, coconut milk and lime zest, this soup was delightfully sweet and full of flavor. Served with a few slices of crusty bread, it was a perfect lunch for a rainy Sunday afternoon. Hurry up, Spring... I am ready to be outside!

RECIPE:

6 red peppers - roasted, peeled, and deseeded

1 can coconut milk

zest of 1 lime

Puree roasted red peppers. Push puree through sieve to remove large pieces. Combine red pepper base with coconut milk and simmer in saucepan. Mix in lime zest and serve.

Sugar and Spice

2011-02-09T19:02:00.015-05:00

Downtown is adorned with ice carvings, the temperature has been steadily hovering around 30 degrees, and there is snow as far as the eye can see... and yet, I have been craving ice cream. I have a sneaking suspicion that my hunger may have been influenced by the week long ice cream shoot at the studio. Unfortunately, I do not own an ice cream maker. My modest two bedroom house is equipped with a humble kitchen in which space is quite limited, so the small electrics are kept to a minimum. The coffee pot, food processor, and toaster are priorities on the counter while all the others are on a waiting list. Nevertheless, my mission was to make ice cream today. I mixed 1 cup of greek yogurt with a healthy dose of plums that had been simmered in ginger, cinnamon and sugar. Then, I folded in a cup of heavy cream that had been freshly whipped and nestled the concoction deep in the freezer for about 5 hours. I'll admit that it wasn't as smooth as churned ice cream, but it was sugar and spice and everything nice. Here's to a happy Valentine's Day!

Defining Style

2011-02-05T19:36:00.009-05:00

An amuse bouche is supposed to sum up a chef's approach to cooking in one bite. While I am not a chef, I have been trying to define my culinary voice. Perhaps it's my looming 35th birthday or maybe it's just a hitch in my creative giddy up, but defining my style has been daunting. Is my approach whimsical? Is it sophisticated? Is it somewhere in between? Who knows... it seems to be a moving target. As a result, I am going back to basics. An homage to humble flavors, I offer this simple salad on a stick. Crisp bitter lettuce, spicy paper thin radishes, and a sweet cherry tomato combine to make a one bite wonder. Served directly on a knife, this presentation demands attention and articulates that simple doesn't mean without style.

What Works For You?

2011-01-30T12:52:00.017-05:00

Food styling and cooking for human consumption are two very different activities, each requiring their own unique arsenal of tools. Go-to items in the food styling kitchen include torches, tweezers, and brushes. Pans scarred with burnt sugar and Kitchen Bouquet hang with honor on the pegboard. These are the workhorses, the unsung heroes. At home, the hardest working player is a sharp chef's knife, followed closely by a 12" stainless steel skillet. While the knife has one essential purpose, the skillet performs several different tasks, proving it's necessity on a daily basis. Working on both the stove top and in the oven, this powerhouse has endless culinary possibilities. For exactly the same reason, my dutch oven is also a favorite. Deeper, lidded and enameled, it offers an additional range of cooking options. Under the radar flies one of my favorite tools in the kitchen, the Microplane zester. It can be used for chocolate, cheese, citrus, ginger, garlic or nutmeg. Amazing finishing touches come from this humble handheld gadget. Finally, the most over-worked and under-appreciated soldiers in my kitchen are glass mason jars. Whether they are used for canning, storing ingredients or stylishly organizing miscellaneous trinkets, they are the perfect union of form and function. Consider this post an open call to assess the workhorses of your kitchen... give them their 15 minutes of fame.

Home Sweet Home

2011-01-23T16:11:00.008-05:00

After 13 long days on location in Florida, I couldn't wait to get back to "normal" life. Not only did I miss my loved ones, but I missed the day to day details that support my overall sanity. I missed walking my dog. I missed Tosi's coffee. I missed tinkering around in the kitchen. After catching up on my sleep, I decided to fire up the oven and bake a big batch of comfort. I started with a standard lemon cookie recipe that I tweaked by changing the citrus to tangerine and adding freshly grated ginger for an extra kick. Sweet and spicy, the cookies paired perfectly with a thin layer of dark chocolate that held them all together. There's no place like home, there's no place like home.....

New Year, New Donut

2011-01-02T14:13:00.006-05:00

I start thinking about breakfast the moment I open my eyes. Not sure what that says about me, nevertheless, it is true. Today I woke up with a serious hankering for a plain cake donut and I couldn't stop wondering what it would taste like as french toast. Spoiler alert: it was delicious. Dipped in a mixture of egg and cinnamon, the buttery sweet donut crisped up to perfection. Blueberries simmered with fresh rosemary and a little sugar made a rich and flavorful topping for my quirky little breakfast. Perhaps it wasn't the healthiest way to kick off my new year, but there's always tomorrow to start on that resolution.

Christmas Break

2010-12-21T12:08:00.002-05:00

Spending quality time with family and friends... chowing down on hometown favorites and holiday treats. Check back soon for pics and stories!

Happy Holidays!

All Quiet on the Kitchen Front

2010-12-12T17:25:00.006-05:00

All is quiet in the Diaczun kitchen today... except for garlic cloves roasting in the oven, pasta bubbling on the stove, and the smell of freshly chopped herbs lingering in the air. This humble culinary offering is what I hope to be a quick but satisfying dinner so I continue crafting away in the workshop. Too many gifts to be made, and too little time to make them. Holiday crunch time is in full effect... but a girl's got to eat!

Peppermint Crisps

2010-12-05T18:59:00.005-05:00

Curiosity got the best of me today and the result was bubbly peppermint crisps. I originally purchased tiny candy canes as part of my holiday gift wrapping scheme, but I couldn't shake the inclination to throw them on a silpat and pop them in the oven. A few short minutes later, these lacy little beauties were born. While I haven't quite figured out the best use for the paper thin wafers, nestling them in a cloud of whipped cream seemed like a festive way to top off a warm fudge brownie. Delicate enough to melt in your mouth, these merry candy garnishes were sweet minty perfection.

Cornucopia

2010-12-01T14:03:00.002-05:00

Thanks to the Guerrilla Gourmet for putting together a wonderful collaboration of posts from bloggers all across the country. Yours truly is representing Michigan in their featured "Cornucopia Project".

The Final Act of Gluttony

2010-11-28T14:29:00.006-05:00

Still nursing the side effects of my holiday food coma, I woke up this morning with a serious hankering for something savory. I stumbled to the fridge and found a ziplok full of leftover garlic mashed potatoes, half a red onion, a bag of spinach and the last swig of orange juice that didn't make it into the mimosas. Mmmmm... breakfast.

I scooped the mashed potatoes into a hot skillet with some butter and created a crispy potato cake (a Thanksgiving leftover trick I learned from my mom). I topped my crunchy little cake with wilted spinach and red onions that I sauteed in the o.j. With a quick sprinkle of salt, this breakfast was the perfect finale to a long weekend of gluttony. Goodbye, indulgent holiday... hello, daily workouts.

What Thanksgiving Tastes Like

2010-11-21T18:26:00.012-05:00

Today's goal was to make a Thanksgiving inspired cupcake. I decided to make a list of the first five flavors I associate with the holiday. Here's how the list shook out: salty, sweet, sage, citrus, and maple. As a non-baker trying to make a cupcake, I started with a boxed yellow cake mix to which I added fresh sage and orange zest. Homemade maple buttercream was in order to counteract my previous shortcut. Perched on the fluffy icing was a small piece of bacon that delivered the final salty punch. All in all, not a bad little cupcake.

The Week of the Carrot

2010-11-14T16:58:00.010-05:00

It all started when my co-worker told me about his chilled carrot soup with coconut foam. My interest was instantly piqued and I quickly became obsessed with the idea of making my own carrot soup. During the course of that same week, two other co-workers came forth with their recipes and thus the week of the carrot was born. There was no question that my Sunday post was unfolding before my eyes. My adaptation was warm and involved pureed celery root, red curry paste, coconut milk, lime zest, and cilantro. The taste was delectably sweet and the texture... velvety smooth. Thick like bisque and full of flavorful heat, it was the perfect lunch on a chilly afternoon. Carrots - not just for rabbits anymore.

Take 2 and Call Me In The Morning

2010-11-07T17:23:00.011-05:00

With the remnants of the first snow still lingering on the ground, it's hard to forget the impending winter. With the television devoted solely to sports, it's hard to forget that it's Sunday. Football and winter blahs are both in full tilt which makes today's creation just what the doctor ordered. Bite-sized pie crusts filled with spicy pesto chicken are a flavorful game time snack as well as a culinary panacea. Perched on a flaky crust and topped with mozzarella, this chicken mixture is irresistible. The intoxicating smell of roasted shallots, garlic, and peppers permeates your sinuses. Your stomach is warmed by the chili flakes, the savory herbs infuse your breath. Each bite makes you hungry for another. Winner, winner... chicken dinner.

To make chicken mixture for mini pies:

1 cooked chicken breast (chopped)

1 roasted yellow onion

1 roasted shallot

1/2 roasted yellow pepper

4 cloves roasted garlic

basil

rosemary

arugula

salt

pepper

red pepper flakes

handful of blanched almonds

drizzle of olive oil

Put everything in the food processor and pulse until incorporated. Dollop into pie crusts and bake in a 400 degree oven.

All Hallows Eve

2010-10-31T19:59:00.007-04:00

"But the fact is I was napping, and so gently you came rapping, and so faintly you came tapping, tapping at my chamber door..."

Nothing disturbs a quiet Sunday evening like the incessant knocking of trick or treaters. Thankfully, I had a lovely bottle of red on hand. Once the chaos of candy and costumes subsided, I decided to pair my large glass of wine with a slice of warm apple tart. The tangy green apples were dressed in brown sugar, freckled with golden raisins, and layered with finely shredded Gruyere. It was a treat, indeed.... so good it was scary. Will there be anything better than this sweet and salty score? Tell me, tell me - I implore! Quoth the raven, "Nevermore".

Happy Halloween!

Expecting Flavor

2010-10-24T17:33:00.006-04:00

Well, there is a new baby on the way in my family and I couldn't be happier to once again be an aunt. The first time I became an aunt, I was away at school and the only thing I knew how to cook was ramen noodles. Now, immersed in a world of all things culinary, I am excited for an opportunity to focus my attention on homemade baby food. I started with the classic applesauce but moved quickly to something a little more unexpected... mango puree. After all, babies need flavor variety too. Packed full of vitamins and naturally soft, mango makes a great puree to introduce to a new eater and just might be the ace in the hole that gets a picky diner to fold. Congrats to the Lauers and thanks for giving me a new source of inspiration in the kitchen. I can't wait to see what unfolds.

Drinking Makes Me Hungry

2010-10-17T20:14:00.008-04:00

Today was a quintessential autumn day. The air was chilly, the sun was shining, and the trees were dappled in copper and gold. This was a day for wine tasting, so I called a friend and we headed out to the vineyard. Beautiful scenery and free wine... not a bad way to spend a Sunday afternoon. As we bellied up to the bar, we were greeted with a selection sheet and told to choose seven varieties to sample. Sweet, dry and fruity were all in attendance. The dark horse of the day was the black currant dessert wine which had a perfect balance of sweet and tart. As it was floating across my tongue, all I could think about was chocolate - deep, dark chocolate - and what a perfect match it would be to this wine. I knew right then that a dense, decadent, flourless chocolate cake was on the horizon. Yep, today was pretty much a perfect day.

Indulging Inspiration

2010-10-10T15:53:00.012-04:00

There are some days when I forgo the oatmeal with bananas and order the corned beef hash and eggs. Today was one of those days. I think I may have even giggled a little as the plate arrived in front of me... in all it's greasy, glowing splendor. Gluttonous as my breakfast was, it put my taste buds on high alert and inspired me to create a hash of my own. I started by sauteing potatoes, onions, and garlic in olive oil. Once that mixture was softened and roughly mashed, I added chopped chard. Everything was coated and simmered in a dressing made of stone ground mustard, brown sugar, and a splash of cider vinegar. Sweet, tangy and topped with crumbles of queso fresco, this hash was far from ordinary. Who knew that a little indulgence would lead to a day of inspiration?

Autumn and an Acorn Squash

2010-10-03T17:09:00.015-04:00

Three days deep in October and I have already started thinking about Thanksgiving. Granted, it's over a month away but there is something about chilly autumn air and the sight of falling leaves that transports me immediately to turkey time. Ginger, cinnamon, nutmeg and clove have all been given a front row seat in the spice rack. The bold flavors of the season infiltrate my mind as I create, test and hone my holiday recipes. First up in the testing queue: acorn squash with cinnamon grits. Sweet and nutty on it's own, I decided to keep the squash relatively simple. Halved and deseeded, it received a healthy coating of butter and brown sugar. Twenty minutes in a 400° oven and the gorgeous edible shell was ready to be filled with grits. Brown sugar, cinnamon, fresh ginger, and cream cheese transformed the classic southern side dish into a sweet, spicy delight that paired perfectly with the roasted squash. Finished with salty fried onion strings, each bite was a slice of autumnal perfection. Test number one: approved and filed. Now, what to do with those squash seeds?...

Shout Out to Ecuador

2010-09-25T16:20:00.013-04:00

With the thermometer hovering at a nippy 56° today, piping hot comfort food sounded pretty delightful, so I decided to make soup. Inspired by my parents' recent departure to Ecuador, I tried my hand at locro de papas, a traditional potato stew from the Andean region. The last time I investigated traditional Ecuadorian recipes, I discovered my love for llapingachos, so locro had a high standard to live up to. It did not disappoint. The broth was a creamy blend of potatoes, milk and cheese and the layers of flavor included annatto seed, cumin and onion. Topped with fresh avocado and a sprinkle of queso fresco, every bite was a pleasant change of pace for my American palate. As I enjoyed each warm spoonful, I realized my admiration for my parents and their inspiring decision to immerse themselves in a culture unknown to them. Faintly green with envy, I lifted my glass in their honor... Cheers, Mom and Dad! Safe travels.

Crunch Therapy

2010-09-12T18:29:00.033-04:00

Project Food Blog has begun and the first challenge is to define ourselves as bloggers and state why we should advance to the next round. As the tag line goes, Diaczun Style is a collection of snippets from the life of a photo stylist. I am not a chef. I am not a cook. I am, however, immersed in a world of food. Whether it's tackling a new ingredient, testing recipes for work, or just playing with my camera, my intent with this blog is to provide anecdotes from my clumsy culinary journey and prove that if I can do it, anyone can do it. Hopefully, it will inspire you to play with your food. Vote how you will, and stop by anytime for equal parts of sweet and sarcastic.

No matter how hard I try, I can't stop football from taking over my living room every Sunday. The way I cope with this torture is to focus my energy on creating the game time snacks. Cooking distracts me from the incessant chattering of the announcers, the Arby's commercials, and the Brett Favre speculations. As the soothing overture of sizzling, mixing, and stirring begins, I slip into a state of mental bliss... forgetting all about touchdowns and timeouts. Today's culinary nirvana resulted in a trio of chips, bursting with flavor. Each one baked in a 350 degree oven until crisp. Red potatoes were coated in olive oil and herbs, apple slices were dusted with cinnamon sugar, and the wild card of the day was baby kale leaves that were soaked in cider vinegar and finished with a healthy dose of salt. (Can you feel your mouth puckering?) It's amazing how little you can hear when you are munching on a handful of crackly, crunchy chips. Coincidence?... I think not.

Ginger Apple Spread

2010-09-05T18:35:00.006-04:00

Labor Day is here and that can only mean one thing - summer is officially over. Ugh. In the spirit of all things autumn, I decided to fill my house with the nostalgic aroma of cinnamon, ginger, and apples. My intention was to make apple butter but what resulted was more of a rustic apple spread... that's what happens when you wing it and don't really follow a recipe. As long as the end product is delicious, no harm done. I started by simmering 2 honey crisp apples (peeled and diced) in a mixture of water,white wine, and clementine juice. Once softened, I drained the apples and gave them a spin in the food processor with some cinnamon and ginger. The apple mixture went back into the saucepan with a heaping 1/4 C of sugar and simmered down (with frequent stirring) for about an hour until thick and luscious. I coated a hearty slice of beer bread in the warm apple goodness and indulged quietly on my back stoop. Every now and then, you just have to spoil yourself.

Eat Your Heart Out, Peter Piper

2010-08-29T15:54:00.007-04:00

This is my second year of growing my own produce and with each season comes new lessons. The first year, I learned where to plant, when to plant and how much to plant. This year, I tackled 6 varieties of tomatoes and have vowed to try my hand at canning and preserving in order to save delicious little reminders of what summer is all about. Hopefully, these tiny jars of sunshine will get me through the subzero temperatures and the sideways snow. Being a rookie when it comes to canning, I started with a pickling recipe that's as simple as filling the jars and putting them in the fridge. I found the recipe here: Pickle It, Jam It, Cure It. If all goes well, I should have spunky purple string beans and peppers in three days. After that, the real canning begins. Jalapeño pesto, salsa, and yellow tomato sauce are on the docket. I wonder what next year's lessons will be?

A Chef in the Making

2010-08-22T20:06:00.005-04:00

When your grandfather is a cooking fanatic, your father is a chili cook-off champion, and your aunt is a food stylist, you have a pretty good chance of becoming a "foodie". This is the story of my 12 year old nephew, Cole. As with most families, culinary traditions run deep in our house. Dad has his famous spaghetti and meatballs, my brother is creating a dynasty at the local chili cook-off, my mom makes a mean crab dip and now Cole has created his signature scrambled eggs. I have seen this kid artfully plate his food, create his own spice concoctions, and study the culinary trends of Native Americans. He recently emailed me his very own scrambled egg recipe and asked if I could incorporate it into my blog. Today is his birthday, so this one is for Cole. Being the stylist that I am, I had to come up with a unique way to present his scrumptious recipe so I carved out one of my garden tomatoes and stuffed it with the eggs. Topped with freshly grated parmesan and a sprig of basil, this was one delicious dinner. Who knows what he will come up with next... you have to give credit to a kid who works on recipes at the age of 12!

Happy Birthday, Cole.

Love, Aunt Mimi.

Cole's Favorite Eggs (yields one serving)

2 eggs

2 tablespoons of milk

2 tablespoons of your favorite shredded cheese (I chose parmesan)

pinch of salt and pepper

splash of hot sauce

Ecuador... Part 1

2010-08-08T20:05:00.005-04:00

To quote the great Bob Dylan... "Times, they are a changing". As of yesterday, my parents are officially retired and gearing up to embark on an extended Ecuadorian adventure. As an homage to their amazing journey, I figured I would try my hand at llapingachos, a typical side dish of Ecuador. What is a llapingacho, you ask? At it's simplest, it's a potato cake. Add the cheese and onion stuffing and top it with an intriguing cayenne peanut sauce and it's a taste revelation. The twist of fate that led me to this recipe has also left me wondering what else I might be missing out there...

Zucchini Boats

2010-08-01T16:17:00.006-04:00

This morning started out like most mornings. I woke up early, walked the puppy, and drank my first cup of coffee outside in the garden. To my surprise, after months of anticipation, I finally had tomatoes to harvest! As I strolled around the garden beds, I also found a beautiful zucchini basking in the sunlight. That's when the idea hit me. Today's culinary creation would be... (drum roll, please...) zucchini boats. I grabbed the sun soaked zuke and all the cherry tomatoes I could carry. To create the boat, I sliced the zucchini lengthwise and scooped out the center with a melon baller. Each vessel got a sprinkle of pink salt before being filled. Chopped cherry tomatoes and minced garlic were coated in balsamic vinegar and loaded into each boat. Topped with freshly grated parmesan cheese and a drizzle of olive oil, my veggie skiffs anchored in a 450 degree oven for 10 minutes. A sprinkle of fresh basil finished off the dish and the taste was delightfully classic, clean, and simple. Hop aboard and see where your imagination takes you.

Summer Sliders

2010-07-25T17:49:00.005-04:00

Summertime is burger time. Grills everywhere are fired up and cranking out delicious burger creations with endless possibilities. Turkey burgers, seafood burgers, beef burgers, you name it and someone has probably tried to make a burger out of it. My burger muse of the day was white bean sliders. (For those of you who don't know, sliders are just tiny burgers) I started by sauteing carrots, onions and garlic in olive oil. Once they were softened, I deglazed the pan with a splash of Yuengling Black and Tan, a favorite hometown brew. Honestly, this smelled so good that I could have quit there and ate onions for dinner but, alas, I pressed on. I pulsed the onion mixture in the food processor with cannellini beans, fresh rosemary, and red pepper flakes until thoroughly combined. Breadcrumbs and an egg were added to achieve the correct consistency. Hot off the grill, these burgers were rich in flavor with a wonderful herb aroma. I topped mine with pepper jack cheese, arugula and stone ground mustard. Burgers, beer, and a warm summer evening... life is good.

Sweet Summer Salad

2010-07-11T18:24:00.007-04:00

Summer is in full swing and my garden is pumping out arugula like a factory. As a result, I am constantly trying to work it into recipes. Today's concoction is a mixture of strawberries, arugula, and jicama. The sweetness of the berries snuggles right up to the spicy arugula and the jicama adds a much needed crunch. The salad is finished with a simple squeeze of lemon which ties everything together in one delicious package. Boldly flavorful yet surprisingly light, this salad is a little slice of summer that stands up well on it's own or acts as a perfect counterpart to a heavier main dish. It's only four ingredients, people, give it a shot! Your taste buds will thank you.

Kiss My Grits

2010-07-04T18:39:00.008-04:00

Granted, I currently live in the Midwest but my soul definitely resides in the Carolinas. I love sweet tea, grits, biscuits, and all other southern delicacies. The recipes are steeped in tradition and once you get a taste of that deep rooted soul food, you never forget it. My recent vacation back to the Carolinas left me with a hankering for grits that just wouldn't leave me alone. Yes, they are delicious as a side note to eggs and bacon but I wanted to do something different with them.... a little south of the border meets south of the Mason Dixon line, if you will. I started with beautiful Anaheim peppers. Slit up the middle and cleaned of their seeds, they served as the perfect vessel to hold grits on the grill. I prepared the grits with salt and pepper and a healthy dose of queso fresco, a traditional Mexican cheese. Each pepper was stuffed with grits and tied closed with a bit of kitchen twine. I slow roasted the peppers over charcoal which softened the flesh and allowed the natural juices to infuse into the grits. Smokey, peppery, cheesy grits bulged from the slit in each pepper. Once there was a nice char on the bottom, I removed them from the fire and cut off the kitchen twine. I rounded out the deep, rich flavor of the Anaheims by serving them with a fresh peach salsa on the side. Now where did I put my glass of sweet tea?....

Garlic Stuffed Turkey Meatballs

2010-06-27T18:28:00.005-04:00

I try to avoid fried foods, but these turkey meatballs were just what my taste buds were calling for today. (If that means a few extra minutes on the exercise bike, then so be it.) They started off relatively simple... ground turkey, breadcrumbs, egg, salt, pepper, and fresh rosemary, but then quickly elevated to superstar status with the addition of roasted garlic cloves in the center of each meatball. After sizzling in a skillet with a few tablespoons of canola oil, the meatballs had a delightfully crunchy crust surrounding a mouthwatering center. The deeply savory taste was balanced by a squeeze of fresh lemon and a simple salad of tomato and arugula. Bright and fresh mixed with hearty and satisfying... what more could you ask for?

Peas, glorious peas....

2010-06-22T21:49:00.003-04:00

Ok, I'll admit that most of my garden peas don't make it to the kitchen. Usually, I enjoy them straight from the vine. The lucky few that manage to make it out of the garden, up the stairs and into the house get a quick steam and a kiss of salt and pepper. While this is a completely acceptable way to enjoy the tender little morsels, I am in search of a fresh new recipe. Growing up, I never liked these little veggies and I blame that on canned peas. They ruined my sense of what a good pea should taste like. Now that I know how sugary and delectable fresh ones can be, I am hungry for new ways to prepare them. Whether it's raw, cooked, mashed, or pureed I want to hear all about the tastiest ways to enjoy this early summer treat. Calling all foodies...

UPDATE

2010-06-14T19:53:00.002-04:00

Broken camera = unhappy blogger. Hoping it gets fixed this week.

Pesto Pizza

2010-06-05T20:56:00.009-04:00

Sometimes, being a food stylist means you come home from work covered in goo and smelling like a restaurant kitchen. Other times, you reap the rewards of delicious leftovers and yesterday was one of those days. The majority of my work week was consumed by a shoot illustrating the many uses of a high powered blender. This left me with large containers of soup, sauces, and smoothies. My favorite was the pesto. Made with spinach, basil, garlic, olive oil, tomatoes and blanched almonds it was so scrumptious that I could have eaten it by the spoonful. Instead, I made a pizza. First, I whipped up a quick and easy pizza dough*. Once the crust was formed on the baking sheet, I slathered on the pesto and topped the pie with cherry tomatoes, mozzarella, and parmesan. Baked at 450 degrees for about 12 minutes, it was absolute pizza perfection. The bold flavor of the pesto was enhanced by the simple toppings and the crust had just the right crunch. All those delightful flavors melting in my mouth made me forget all about my 13 hour work days... ahhh, the perks of being a food stylist.

*Pizza Dough:

1 package of dry yeast

3/4 C warm water

2 C flour

1 tbsp sugar

1 tsp salt

Dissolve yeast in water and let stand for about 5 minutes. Stir in the dry ingredients and mix until blended. Knead 2-3 minutes. Let dough sit for 15 minutes before forming in to shape.

Strawberry Ginger Galettes

2010-05-31T17:52:00.013-04:00

Summer is in full swing and that means it's time for picnics and back yard barbecues. Fresh fruit abounds, the smell of charcoal grilling wafts through the air, and gorgeous weather beckons us to emerge from our snugly homes and celebrate the season. By now, your calendar is filling up with family get-togethers and summer soirees so here is an easy way to spice up the average picnic table. Strawberry ginger galettes are easy to put together and hard to resist. The unique flavor makes these delectable little desserts something to remember. Start by slicing strawberries into a bowl and tossing them with a spoonful of sugar. Add a pinch of cinnamon, a dash of vanilla extract and freshly grated ginger to taste. Sorry, I am not one for actual measurements. Let this mixture marinate in the fridge for about 15 minutes. In the meantime, roll out a pie crust and cut several large circles close to 4 inches in diameter. (Shortcut... use store bought pie crust to save time and energy!) Place a dollop of the strawberry mixture in the center of each circle and top with chopped almonds. Roughly fold the edges up around the strawberries and brush with egg wash. Sprinkle raw sugar on the dough and bake in a 425 degree oven for about 10 minutes or until golden brown. The result is a wonderfully spicy and mildly sweet treat surrounded by flaky goodness. With sugar and spice, they are everything nice.

The LOST Supper

2010-05-23T18:22:00.010-04:00

Farewell, survivors of Oceanic Flight 815. In your honor, I have created a dish inspired by the unusual surroundings that have confounded you throughout the seasons.

Start with a mango... they are everywhere. Then, raid Sun's garden to collect the following:

Fresh arugula

Yellow peppers

Red onion

Cilantro

Proceed to the beach camp and check the pantry for:

1 can Dharma Initiative black beans.

Finally, visit John Locke to gather a fresh chicken breast... he can get you anything!

Grill the chicken over the campfire, and slice it on to the salad you scored from Sun. The addition of the black beans will pack this dinner full of protein power that will provide you the energy needed to get to the heart of the island.

So long, fictional friends. "I hope you find what you are looking for."

(please excuse my nerdiness, I have been a junkie for this show from day 1!)

Hometown Favorites

2010-05-14T18:33:00.010-04:00

Yawn......stretch...

I'm back from vacation!

My spring break was spent soaking up some quality time with my family and indulging in all the local fare back east. It was truly a hometown foodie adventure. I spent time perusing Central Market, savoring the first of the hard shell crab bounty, and enjoying my very first corned beef sandwich. Thanks for the plane ticket, Dad!

Second Chance Soup

2010-04-25T11:48:00.005-04:00

In food styling, the ingredients are the models. They are carefully selected and their every detail is scrutinized. The stem color, skin color, and shape are all taken into consideration. Once an item has the slightest wrinkle or blemish, it is cast aside. It is still totally edible, mind you, it is just not photo friendly. Needless to say, I am constantly faced with piles of produce "seconds". This includes tomatoes, several random halves of red onion, wrinkled peppers, loose cloves of garlic, and plenty of herbs that are starting to fade. This week, I decided to give these outcasts another day in the spotlight. Romas, heirlooms, and cherry tomatoes were tossed in a large stew pot along with sauteed onions, bell peppers, and garlic. After adding chopped basil and parsley with a pinch of red pepper flake, I covered the mixture with vegetable broth and let the whole thing simmer on low for about 35 minutes. A spoonful of brown sugar and a quick pass with the immersion blender and this rustic soup was perfect. Thick and hearty, it was a far cry from the canned Campbell's we all grew up on. No produce was wasted and several crew members became believers in "second chance" soup.

Snack Attack

2010-04-18T17:47:00.009-04:00

I'll admit, snacks are my weakness. I like crunchy little tidbits and tiny bursts of sugar. (Don't judge me, we all have an Achilles' heel.) I try to keep a handle on my inner snackaholic, but it's hard to exercise self control when you are constantly surrounded by leftover cake and extra cookies. Oh the woes of a photo stylist! My new goal is to provide myself with travel portions of healthier alternatives in order to stay on track. Today, I made a creamy cashew butter that will be the perfect companion to crunchy celery sticks. I started with a cup of roasted cashews in the food processor. Slowly, I drizzled in olive oil until I got the desired consistency. I added a pinch of cinnamon, the juice of half an orange and a sprinkle of sea salt. The result was subtly sweet and decadently rich. Watch out, vending machine... there is a new treat in town.

Apple Jicama Salad

2010-04-11T12:27:00.007-04:00

Let the battle begin. Spring has sprung and that means bathing suit season is right around the corner. Uh oh... the heavy doses of cheesy polenta that sustained me through the winter have packed on a few extra pounds so it's time to get in shape! I need to dial up the workout and pay closer attention to what I eat. No more heavy comfort food or thick stews, lighter fare is in order. Fresh veggies will soon arrive in my garden and green salads will abound. Until then, I am at the mercy of the local produce department and today they did not disappoint. Red apples, jicama, celery, and cilantro combined to make a wonderfully crunchy salad that was sweet, flavorful and satisfying. I added spicy almonds that were toasted and tossed in smoked paprika, salt and cayenne pepper. A squeeze of lemon and a spritz of balsamic vinaigrette and the dish was complete. Ok, bikini... game on!! We'll see who has the last laugh.

Citrus Ginger Smoothie

2010-04-04T13:04:00.007-04:00

Wrap your taste buds around this:

citrus, ginger, cinnamon, and vanilla.

While mimosas are the usual suspect for Easter brunch, this year I wanted to try something different. Keeping it citrus based was part of my plan since a healthy dose of vitamin C helps keep those spring sniffles away. I started with the juice of two tangerines and one lemon. Next I added ginger, cinnamon, and whisked in a half a cup of vanilla yogurt. The result was sweet and spicy. The ginger and cinnamon added a wonderful depth to the flavor while the 2 types of citrus balanced each other out. The smooth and creamy texture of the yogurt made these tasty drinks absolutely divine. What a great way to start a lazy Sunday afternoon.

Happy Easter!

Recipe:

2 tangerines

1 lemon

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/2 C vanilla yogurt

YIELDS: 2 smoothies

Cake and Coffee Bon Bons

2010-03-28T13:23:00.009-04:00

Here's a question for you... what do you do with leftover cake? LEFTOVER cake???! I know, it seems unlikely that you would ever find yourself in a situation where you had too much cake but low and behold, that is exactly where I found myself today. On my docket this weekend was a skateboard shaped birthday cake. Since I don't have a pan shaped like a skateboard, I carved the form by hand which means one thing - cake scraps. Being the worry wart that I am, I also baked an extra round just in case the Bumpus hounds came romping through the kitchen. Needless to say, I was left with a mountain of chocolate cake to deal with. I had to do something with all the shrapnel so I decided to make some Bakerella inspired bon bons. If you haven't seen Bakerella's website, please click here to see her work - absolutely the cutest little treats on earth. I employed her patented method of mixing cake crumbs with icing to form a gooey concoction that is formed into balls. The icing I used was a combination of brewed coffee and confectioner's sugar. (delicious) After firming up in the freezer, the cake balls were ready to be coated in dark chocolate and adorned with a single m&m. Layers of chocolate with a hint of coffee on this inside, what could be more divine? I can hear it now... somewhere my brother is sarcastically mumbling that it must be nice to "sit around eating bon bons all day". Oh well, sometimes you have to treat yourself to a little luxury.

*Thanks to Bakerella for being a constant source of inspiration.

Tomato Tart

2010-03-21T15:07:00.011-04:00

It's official. I have tomato fever. While I spent the first 33 years of my life detesting the little red globes, I now have an absolute obsession with them. I dream of the yellow teardrops and hearty heirloom varieties of summer. I anxiously anticipate eating them right off the vine.

As I adjust my scarf and look out the window, I remember that it is just barely spring and I will have to make do with the store bought cherry tomatoes that have sustained me through a long winter. One of my favorite ways to prepare these little beauties is to make a quick and easy tomato tart. Press a store bought pie crust (or homemade if you are so inclined) into a tart pan and sprinkle with some freshly grated parmesano reggiano. After slicing the tiny tomatoes in half and tossing them in olive oil and salt, place them into the shell. Next, saute thinly sliced onions in some butter and balsamic vinegar just until the onions soften. Scatter the onions around the tart and top with freshly chopped garlic and basil leaves. Bake in a 425 degree oven for about 12 minutes or until the crust is golden brown. The wonderful aroma of garlic and basil will fill your kitchen and temp even those who may be enjoying a leisurely nap on the couch. Lunch is served!

Chicken Kumquat Salad

2010-03-14T15:51:00.011-04:00

Spring has sprung and I couldn't be happier. Fresh summer produce will soon start replacing the heavy comfort foods of winter. Lord knows, my waistline is anxiously anticipating a lighter diet. On deck in the fridge today was a chicken breast, some green peppers, a sweet onion, and a container of kumquats leftover from a shoot. I call that - lunch for one. I started by cutting up the chicken and tossing it in a skillet with some olive oil, green pepper, and onion. While that was cooking, I sliced the kumquats into circles and boiled them just until tender. After draining off the water, I sprinkled the fruit with a spoonful of sugar and set them aside. Once the chicken was fully cooked, I stirred in a clove of freshly chopped garlic and finished with the sweet kumquats. Placed on a bed a mixed greens, this was the perfect salad. The combination of warm chicken with the cool crisp greens was wonderful and kept the overall taste very light and fresh. No dressing was needed since the kumquats infiltrated the salad and gave everything a sweet citrusy glaze. Cheers to a bright and sunny spring! (let's hope it doesn't snow again!!)

Operation: Lobster Bisque

2010-03-07T16:19:00.007-05:00

As a stylist, I spend most of my time "in the trenches". When I am not covered in prop room dust or schlepping merchandise from one place to another, I am up to my elbows in food and probably wearing some as well. It is not a glamorous job but it does have it's perks. Case in point, I left work on Friday with two delicious lobster tails. These are the spoils of war, so to speak. I decided to stretch my decadent treat a little further by making soup. I started by sweating chopped red onion in olive oil and butter, then tossed in some carrots and green peppers. Once the vegetables were slightly softened, I sprinkled in a tablespoon of flour and added a can of coconut milk. Stirring in a healthy dose of red curry paste, I waited for the liquid to thicken. Using a blender, I pureed the soup to a smooth texture and finished with chunks of steamed lobster and fresh lime zest. The buttery lobster and the spicy broth were a perfect match. The fresh citrus added some much needed brightness and really took it over the top in the flavor department. Somewhere between a curry and a bisque, this soup was thick and velvety and packed a mouthful of flavor. I actually licked the bowl clean! So tonight I can relax with my full belly. Tomorrow, it's back to the trenches.

Inspired by Sofrito

2010-02-28T17:30:00.011-05:00

I am fortunate to have

a friend who makes the most delicious sofrito on the face of the earth. For those of you who are not familiar with sofrito, it is a puree of peppers, onions, cilantro, and garlic... and sometimes tomatoes (depending on who you ask). It is the base of Puerto Rican cuisine and there are as many adaptations as there are chefs. My friend's version is an authentic family recipe, handed down from mother to daughter. It contains peppers and spices I have never heard of. It tastes so perfect that I would never even attempt to replicate it. I did, however, create my own take on sofrito today as a way to use up some lingering vegetables. While the traditional recipe calls for a variety of peppers, I opted for yellow bells because that's what I had on hand. I roasted them with the tomatoes, onions, and garlic before giving everything a spin in the Cuisinart. With a splash of olive oil and my pittance of cilantro, the concoction was complete. The aroma was absolutely intoxicating. While it is no where near authentic sofrito, today's kitchen creation was quite flavorful and will most certainly be the base for delicious meals to come. I can not wait to see what emerges from this culinary seed.

Plum Pastries

2010-02-21T16:55:00.011-05:00

For me, Sunday is reserved for grocery shopping and leisurely fumbling around in the kitchen. I consider it my version of meditation. It conveniently coincides with the marathon of Sports Center that happens to take over my living room every week, so everybody wins. As I was strolling down the produce aisle today, sipping on my Starbuck's and searching for inspiration, something caught my eye. At the end of the case was a basket, humbly displaying a handmade sign that read "Lemon Tree Plums". Instantly, I was intrigued. The shape was reminiscent of a lemon. The color was vibrantly yellow and faded to a subtle pink at the strangely pointed end. As soon as I got home from the store, the apron went on. I started with puff pastry sheets that I cut into rectangles. Using the back of my knife, I scored a line around the pastry which would help the outside edges puff up more than the center. Inside the marks from my knife, I spread a spoonful of fredonia grape jelly and then layered slices of the yellow plums. After brushing the edges with egg wash, I baked the pastries in a 400 degree oven for about 10 minutes. The outcome was absolutely gorgeous! The yellow plums popped against the raspberry hue of the jelly. Served hot with a dusting of powdered sugar and a dollop of creme fraiche, these flaky delights were just what the doctor ordered to cure my sorrows of the preceding week.

*Many thanks to Katrina for the delicious grape jelly!

In Loving Memory...

2010-02-16T13:52:00.009-05:00

It is with a heavy heart that I write my blog post this week. After being away on a photo shoot for the past week, I came home to find my faithful canine companion in terrible shape. After 12 wonderful years of bringing joy into our house, my dear friend lost his fight with cancer. It is in his memory that I repost this entry about his favorite homemade treats:

My loyal canine friend always sits outside the kitchen, watching patiently as I stumble through all sorts of culinary creations. He waits quietly and looks at me with an encouraging expression. I know he is secretly hoping for a mishap that will lead to delicious morsels flying through the air and landing conveniently on the floor for the taking. He rarely gets treated to any of the finished product but today was his day. I decided to tackle homemade dog treats. I found an easy recipe for peanut butter biscuits at AllRecipes.com and doctored it up a bit for my pooch with special dietary issues. I used rice flour instead of wheat flour, I opted for water instead of the milk, and for one batch I added 1/4 cup of shredded cheddar cheese. When presented with the option of cheese or peanut butter, he chose the peanut butter but that's not to say he didn't eat his share of the cheese treats too. For all his unconditional love, this was my token of appreciation... Good boy!

Pigskin Poppers

2010-02-07T16:22:00.005-05:00

While I try to make relatively healthy food at home, sometimes there are occasions when I just have to indulge my inner glutton and partake in some cheesy, greasy goodies. The Super Bowl is one of those occasions. Jalapeno poppers are a staple when it comes to football fare and this little twist makes them even more irresistible. Instead of deep frying the peppers whole, slice them lengthwise, then stuff them with pepper jack cheese, wrap them in bacon and bake in a 400 degree oven for about 8-10 minutes. After all, every thing's better with bacon... right? A helpful trick I learned from a friend is to wrap a strip of white bread (no crust) around the middle of the pepper where the bacon will sit. The bread acts like a sponge and keeps the bacon grease from oozing into the cheese. It's an invisible edible net that binds everything together. The end result is a crunchy outside and a warm, gooey center. The tiny puddles of cheese that spill out onto the baking sheet and bubble up to a golden brown are sinful little additions that enhance the texture of these treats. So seize the day, and enjoy a little gluttony. There is always tomorrow to start back on that New Year's diet!

What's In Your Fridge?

2010-01-31T17:15:00.007-05:00

When I opened my refrigerator to assess today's side dish situation, I was greeted by one small zucchini and a tiny jar of pesto. A container of sour cream was perched on the top shelf and a single lonely egg sat quietly in the carton. Certainly there was a recipe hidden in these rogue ingredients... but what could it be? I opened my cupboard to find italian breadcrumbs and instantly the proverbial lightbulb clicked on - zucchini cakes! I grated the zucchini into a bowl and mixed in the egg white, a spoonful of pesto and about 3/4 of a cup of breadcrumbs. I warmed a skillet to medium heat and made one pass around it with some olive oil. I infused the oil with a clove of garlic and spooned in the zucchini mixture. As it sizzled in the pan, I watched for the edges to brown and then turned each patty like a pancake. Once they were crisp and golden brown, I removed them from the pan and sat each cake on a paper towel to draw out any excess oil. I served them as a pair with a healthy dollop of sour cream and the result was absolutely delightful. The subtle hint of garlic, the herby flavor of the pesto and the crunchy texture really made these veggie cakes quite delectable. With a little creativity, there is always a recipe waiting to be found.

Baked Jicama Wonton

2010-01-24T16:27:00.006-05:00

To prepare for the Super Bowl, I have been testing new appetizer recipes. It is tradition at my house to make a table full of finger food that my husband and I graze on during the game. Today's experiment was baked wontons. These tasty creations will most certainly add a unique pop to the table of goodies and be a welcomed change to the pigs in a blanket of the past. The filling was made from jicama, carrot, and cucumber that I cut into matchsticks and tossed in ginger salad dressing. I added the juice of a clementine and sprinkled in a little fresh cilantro before rolling each wonton and baking at 425 degrees for about 8 minutes. They were crunchy, flavorful, and addictive! Originally, I thought the cilantro might be a deal breaker, but the result was actually bright and balanced. As a side note to stylists, the wonton wrapper is my new secret weapon. Versatile and quick to make, they will definitely be a go-to when I am trying to fill a plate with the clock breathing down my neck. tick...tock...tick....tock...

Sweet Citrus Concoction

2010-01-16T16:32:00.004-05:00

This morning started out leisurely as I shuffled down to the kitchen to start cooking up a comforting breakfast. The ipod was playing, the coffee was brewing and I was easing into my day. I sliced up some fresh wheat bread, dipped it in a mixture of eggs, milk, and vanilla and patiently turned every little cube to ensure that each edge was perfectly toasted. I dusted the pieces with cinnamon sugar and skewered them, adding a twist of minneola to each stick just to be fancy. (I am a stylist, after all) It was shaping up to be a good morning. Coffee was steaming hot, adorable breakfast was plated, now all I needed was the maple syrup. Maple syrup?... did I buy maple syrup last time I was at the store? My heart sank just a little. Sure enough, when I opened the cabinet it was Old Mother Hubbard style - completely bare. Luckily, I had the rest of the juicy minneola from my garnish, a scoop of brown sugar and a dollop of apricot jam at my disposal. Cooked over medium heat, while my skewers stayed warm in the oven, the concoction yielded a delightfully sweet and citrusy glaze that complimented the cinnamon coated french toast. Necessity IS the mother of invention.

The Power of an Apron

2010-01-10T13:13:00.008-05:00

I love cute aprons. They somehow transform me into a different person in the kitchen. Suddenly, my confidence is boosted and I am a chef... ready to create. Not the kind of chef that wears a white jacket and a fancy hat, but the kind that cranks out comfort food filled with warmth and nostalgia. The kind that bakes cookies all day and makes homemade marshmallows for hot chocolate. The kind that can pull together a delicious dinner from whatever is in the pantry. Perhaps that is more of a home cook than a chef, but why spoil my fantasy with technical details? The bottom line is I feel fearless in my apron. The particular apron that inspired this post was sent to me by a dear friend. It was purchased from an artist in Jamestown, NC who recycles vintage clothes into adorable aprons and purses. The charm of something handcrafted is priceless. The love that went into making it, as well as the love that went into gifting it, will certainly translate to the food that is made while wearing it. Superheroes have capes to make them invincible... I have an apron. Game on.

For anyone interested, the artist's email is kboynton@triad.rr.com. She does not currently have a website.

Celery Root Showdown

2010-01-02T15:18:00.010-05:00

Thanks to my new found culinary curiosity, I decided to pick up some celery root this week and give it a go. After unpacking the rest of my groceries, I sat there staring at the gnarly knot, thinking... now what? I felt like I was in a showdown. It was high noon and I was a gunslinger. That eery western music echoed in the background. I snatched the root off the counter and started peeling. That pesky varmint wasn't gonna get the best of me! After removing the tough exterior, I diced the white bulb and placed the pieces into a pot of boiling chicken broth. After about 20 minutes, the cubes were tender and ready to be drained. With a hand mixer, I whipped the celery root to a mashed potato consistency. Seasoned with salt and pepper, the result was a full flavored side dish that didn't leave me feeling like I had a ten pound brick in my gullet. Looks like another notch on my apron string. Wonder where I can find a holster for my whisk...

Polenta of Possibilities

2009-12-27T15:21:00.005-05:00

Inspired by a new cookbook I received for Christmas, my culinary adventure du jour was polenta. The recipe was as simple as cornmeal, water, and salt but I decided to spice it up with 2 teaspoons of cayenne pepper. Once the polenta had cooked, I pressed it onto a lined cookie sheet and allowed it to cool for about an hour. Using a cookie cutter, I created small rounds. Each one was brushed with olive oil and pan fried for 2 minutes on each side creating a wonderfully crisp outer shell on which to perch delicious toppings. I dressed the crunchy cornmeal cakes with onions that were caramelized in apricot nectar and butter. This brought a wonderful sweetness and balanced the heat of the cayenne pepper. Since it was truly a blank canvas on which to create, fried polenta has secured it's place as another weapon in my culinary arsenal.

PB & Ganache Sandwich

2009-12-20T16:29:00.006-05:00

It's that time of year again... cookie exchanges, secret santas, and gift giving galore. Christmas baking is in high gear here at my house and today I stumbled upon a delicious combination - chocolate ganache and peanut butter cookies. Since I happened to have a vast amount of chocolate ganache, thanks to my truffle making endeavors, I decided to boost the yum factor of my peanut butter cookies by combining them with the sweet chocolaty filling. Sandwiched between two perfectly crisp cookies, the gooey ganache added a level of flavor that can be described in one word... perfection. It's a simple, classic combination but one that makes me weak in the knees every time. There is no resisting the power of chocolate and peanut butter.

The Turnip Test

2009-11-29T14:46:00.005-05:00

My dad and I share an interest in cooking and we love to try new recipes. A few weeks ago, he tasked me with finding a delicious way to prepare turnips and I have been pondering it ever since. Before today, I had never even tasted a turnip. First order of business, I needed to taste a turnip. To me, it was somewhere between a radish and a potato... tuber texture with a sassy attitude. Now that my taste buds were armed and ready, I commenced Operation Turnip. After scouring food blogs and thumbing through cookbooks, I found several recipe ideas that convinced me that turnips and ginger would make for a delicious soup. Using a blender, I combined roasted turnips, fresh ginger, and cannelini beans to create a thick, rich base. I happened to have an abundance of turkey stock right now, so I added a few ladles of that into the turnip mixture. A little heavy cream smoothed out the texture to velvety perfection and I topped the soup with scallion and crumbled bacon. The end result was aromatic, robust and delicious. Mission accomplished.

Custom Confections

2009-11-23T15:46:00.014-05:00

There is nothing more thoughtful than handmade gifts for the holidays. Figuring out what to create for everyone on your list can be daunting, so here is an idea I found that is easy and impressive - chocolate truffles. Cross all the chocoholics off your list with these sinful delights. Not only is this recipe simple, it is adaptable. Easily adjust the flavor to suit your recipient's taste. I added 1 teaspoons of vanilla to boost the sweetness in mine, but other tasty additions could be orange extract, brandy, or coconut flavoring. Try crushed nuts or even chocolate sprinkles to dress up the outside of the truffles. Personalizing the treat makes it evident that you spent time thinking about the person, making the gift even more special. After all, it's the thought that counts... right?

Apple Appeal

2009-11-16T14:30:00.008-05:00

With Thanksgiving only ten days away, thoughts are shifting to "the dinner". If you are the chef du jour, you are probably planning what you can make ahead of time in order to streamline the chaos of that fateful Thursday morning. If you are lucky enough to escape the duty of preparing the feast, you have at least started dreaming about those tasty holiday favorites. Personally, I have a weakness for dessert. If left unattended, I will overindulge. So... this year I wanted a dessert that would satisfy my sweet tooth but not push me out of my skinny jeans. The option I came up with was homemade applesauce. Testing commenced immediately. A squeeze of lemon juice, a hint of vanilla, and a dash of nutmeg were added to liven up this recipe. As the ingredients slowly simmered together, they created a delightful aroma which permeated the house. Served warm with a dollop of whipped cream, the applesauce was just as scrumptious as a piece of pie. Not only could it stand as a dessert, it was also an exquisite topper for oatmeal the next morning. Applesauce has officially earned it's place at the big kids table.

Waste Not, Want Not

2009-11-08T18:17:00.007-05:00

Everyone has a way of dealing with leftovers. Some people make casseroles, some people eat leftovers for lunch. Usually, I shove them to the back of the refrigerator until they are unrecognizable, never to be heard from again. In this day and age, no one can afford to waste good food, so today I decided to break my careless leftover habit. My goal was to create something delectable from yesterday's remnants. The result was single serving pot pies. I started with store bought pie dough. Pressing the dough into a greased muffin tin, I created small cups that would hold the bounty of chicken and vegetables from last night's soup. I plucked fresh sprigs of thyme and sprinkled them into the meaty filling to boost the flavor. Using a tiny cookie cutter, I created small overlapping circles of dough that sealed the top of each pie and locked in the juicy goodness. In a 450 degree oven, they baked approximately 10 minutes. The crust was buttery, flaky and delicious. The filling was warm and hearty. A savory aroma of thyme leaked out as the crust was pierced by my fork. They looked special, tasted lovely, and could be tailored to fit whatever leftovers you have in the fridge. With a little bit of creativity, yesterday's scraps became today's main dish. As the old saying goes, "waste not, want not."

Ode to a Cheesehead

2009-11-01T17:53:00.005-05:00

If you can't beat 'em, join 'em. Since I have no chance of avoiding football each and every Sunday, I have decided to embrace the sport as my culinary inspiration. I have vowed to move beyond pizza and hot wings and bring a little edible adventure to the game. Since the sports media centered around Green Bay this week, I chose cheese as my ingredient du jour. Of course, I could have selected waffles to represent the indecisive nature of Brett Favre, but I wanted to focus on the positive. Hip hip hooray for the Cheeseheads! Sharp cheddar and Parmesan were the star players in this recipe. After shredding about 1 cup of each cheese, I tossed them together in a bowl. Using a nonstick skillet on medium heat, I melted small piles of the cheese mixture until they had a golden brown edge. (Each pile was slightly larger than the size of a silver dollar) Using a spatula, I gently lifted them out of the pan, one by one, and draped them over the top of a bottle. Quickly and delicately, I pushed the edges down to form a bowl. After they had cooled, I filled the cheese cups with tangy chicken barbeque and topped with a sprig of fresh parsley. Crunchy and meaty, these tiny wonders packed a mouthful of flavor into one perfect bite.

Trick or Treat

2009-10-28T18:13:00.005-04:00

Break out your scarf and mittens, crank up the fireplace, and go get yourself a pumpkin. Fall is in full effect, so embrace it. Roasting pumpkin seeds is a tradition that is synonymous with fall so today I diligently toasted up the innards from my jack-o-lantern after carefully carving his mischievous face. With a kiss of olive oil and a sprinkle of sea salt, the seeds were just as crunchy and addictive as I remembered. The only problem was that they left me wanting something sweet. I decided to combine the crispy seeds with my hankering for a sugary delight and pumpkin seed brittle was the result. I referenced a recipe for the brittle from Food Network, poured it over the roasted pumpkin seeds and let cool for 2 hours. The sweet and salty snack satisfied both my cravings and produced a gorgeous amber candy that broke into shards like glass. Beautiful and delicious... what a treat!

Harissa Chips

2009-10-11T19:41:00.005-04:00

Sundays mean one thing at my house... football. This is the day when my husband has full reign over the living room and the focus turns to all things pigskin. If there is one thing I know about football, it is that snacks are a crucial element to maintaining the energy level needed of a die hard fan. In addition to the usual fare of chicken wings and soda, today I introduced harissa chips. Thinly sliced red potatoes got a healthy drizzle of Fustini's harissa infused olive oil and then baked in a 450 degree oven for 10 minutes. I browned them 5 more minutes under the broiler and then set them on a paper towel to drain. Sprinkled with salt, they were a crispy delight. The harissa brought some serious heat to the chips which was a pleasant change in flavor. It was not the kind of heat that burns your lips, but a heat that settles in the back of your throat and makes you feel like a fire breathing dragon. Needless to say, this fiery snack was well received and will make the roster again next Sunday. Who's ready for some football?!

Cure for a Cold

2009-10-04T15:37:00.006-04:00

Well, autumn is officially here. It's time for scarves, jackets, and the sniffles. Chicken soup is the undisputed remedy for cold weather ailments, so today I made a big pot of the hearty panacea. I started with a rotisserie chicken from the grocery store and picked it clean of all the meat. After setting the meat aside, I boiled the carcass and it's remnants along with a red onion, some celery stalks, three carrots, and several cloves of garlic to create a delicious base for the soup. Once the stock was strained I added in some freshly chopped carrots, potatoes, celery, onion, and spinach. With a healthy pinch of pepper, this nutrient packed soup was locked and loaded and ready to tackle any intruding germs. (Sniffles BEWARE!)

I Can't Believe it's Homemade Butter

2009-09-27T18:01:00.008-04:00

Until today, I thought making butter at home was an obsolete practice which involved stout women in colonial garb and hours of laborious churning. After reading a fellow blogger's post about how easy it was to make homemade butter, I decided I had to try it for myself. (thank you to Them Apples) Sure enough, it was as simple as shaking a jar. It took about 25 minutes for it to work through the stages of forming butter (which I used as a rare opportunity to give my arms a workout while sitting on the couch). After straining off the buttermilk, I rinsed the butter with ice water to remove any excess milk. I portioned it out into several small batches and rolled it up in wax paper for safe keeping. I also decided to make salted, thyme/parsley, and basil butter but the pure unsalted version was the smoothest, creamiest butter I have ever tasted. So the next time you have some bottled up frustration, take it out on a jar full of cream and then at least you will have something to show for all of your vigorous shaking.

Dog Tale

2009-09-19T15:25:00.008-04:00

Diary of an Accidental Foodie

2009-09-18T19:04:00.011-04:00

Oil and vinegar are pantry staples...but if you are a "foodie", you probably seek out unique flavors in oil and vinegar the way some people savor particular varieties of fine wine. This past week I was fortunate enough to spend some time in Traverse City, MI. Downtown, I stumbled across a tasting bar called Fustini's. The store was flanked by gorgeous stainless steel canisters that housed 21 different types of olive oils and 14 varieties of balsamic vinegars. Strolling along the bar, I sampled delectable infusions of everything from meyer lemon to porcini mushroom. The wonderful balsamics were all from Modena, Italy and barrel aged at least 12 years. They ranged from white balsamic to pomegranate and of course there was the traditional 18 year balsamic. The flavor combinations seemed endless. I opted for the tunisian harissa olive oil and the cherry balsamic. As soon as I got home, I couldn't wait to get another taste of that flavorful heat of the harissa so I quickly sliced a baguette and dipped the crusty bread right into a deep pool of oil. Delicious.

I must admit, three years ago I never even thought about flavored oils and vinegars. Thanks to my friends at Sur La Table, who generously gave me my first good bottle of aged balsamic vinegar, I have been officially converted. Yet another milestone in my adventure as an accidental foodie.

Eating the Rainbow

2009-09-06T16:31:00.005-04:00

Every Saturday morning, I peruse the local fare that is strewn about along the bluff here in St. Joe. This weekend's find was carrots. Their unusual coloring caught my attention and I snatched them out of the bin the minute I saw them. I raced home and snapped these photos of the crunchy characters in all their crooked glory. I immediately sliced them into a carrot salad, mixed with cucumber slices and balsamic dressing, and their flavor was as punchy as their hue. I must continue to eat the local rainbow as long as it is around because winter's grey umbrella is looming.

Conveniently Delicious

2009-09-04T13:00:00.014-04:00

After 11 straight days

of working (5 of which were on

location in the rain) all I wanted this morning was a tall cup of coffee, a delicious muffin, and some relaxation. Mission accomplished. This delightful concoction was an experiment in convenience. Since I had vowed not to get out of my pajamas today, I used only ingredients that were currently in my pantry. I foraged through my kitchen and found Bisquick (don't judge me), some organic sugar, half and half, as well as the remnants of a pint of blueberries. Long story short, I made a thick pancake batter from the Bisquick and poured it into muffin tins, tossed in the juicy blueberries and dusted it all with sugar. VOILA!...delicious muffins. The blueberries plumped up out of the tops, the sugar baked into a crunchy crust, and when I slathered on some butter it became absolutely mouth watering. For a second, I forgot about my 14 hour work days and sore feet. Ahh, the power of food.

Sinful Sunday

2009-08-23T19:10:00.004-04:00

Gluttony on a Sunday, is that a sin? If it is, I'm guilty. This morning, I made stuffed french toast with fresh peaches and mascarpone cheese. I started with two thick slices of whole grain artisanal bread. I coated the bread in a mixture of egg, half and half, vanilla, and cinnamon. Then I tossed the peaches in a pan with some butter and balsamic to give them a decadent glaze. After toasting the bread to a golden brown, I spread on the mascarpone cheese and poured the gooey peaches over the top. Organic maple syrup topped the whole thing off and it was so good I wanted to lick the plate. It was a religious experience. It is Sunday, after all.