Everything Bagel Oven Roasted Potato Chips

RECIPE

CHIPS! You can make em! I love them served as a side at dinner with roasted chicken and a green salad or as a snack if someone is forcing me to watch sports. Only trick here is that you have to WATCH them, they can go from delightfully crispy to burnt very quickly.

[SERVES 2-3]

Ingredients:

  • 1 pound russet potatoes, thinly sliced (use a mandoline if you got one)

  • 2 tablespoons olive oil

  • big pinch of sea salt

  • finished with everything bagel seasoning and black pepper

Directions:

  1. Preheat your oven to 400 degrees

  2. Toss the potatoes in the olive oil and a big pinch of salt

  3. Line them up on a cookie sheet without overlapping the potatoes

  4. Bake em for about 15 minutes and then check on them, since they’re so thin you don’t even need to flip them, but take them out as soon as they turn golden brown

  5. Just before serving toss them with some fresh cracked pepper and everything bagel seasoning

Everything Breakfast Hash

RECIPE

[SERVES 4]

Ingredients:

  • 2 sweet potatoes, diced

  • 1 russet potato, diced

  • 1 red onion, thinly sliced

  • 2 teaspoons everything but the bagel seasoning

  • 6ish ounces of fresh spinach

  • 2 cloves of garlic, minced

  • 1/4 cup olive oil

  • 4 eggs

Directions:

  1. Preheat your oven to 425 degrees

  2. Put all potatoes and onion on a baking sheet and toss with half the olive oil and all of the everything bagel seasoning

  3. Roast for 20 minutes and flip em over to make sure all sides are evenly roasted

  4. Roast for another 15 minutes or so until all the potatoes are soft and a little bit crispy

  5. Add 1 tablespoon of olive oil to large saute pan and heat on a medium flame

  6. Once the pan is hot, add the garlic saute with a touch of salt until it becomes aromatic

  7. Add spinach and cook until wilted, then add potatoes and onion to pan

  8. Mix it all up and add a touch more oil if you want it extra decadent, season to taste

  9. Add remaining oil to pan and fry your eggs however you like

  10. Place 1/4 of the hash in each bowl and top with an egg (and bacon, if you want)





Roasted Broccolini

RECIPE

If you’re looking for the quickest/easiest way to make a veggie side, roasted broccolini is your best friend. It tastes great a little under cooked, or a tiny bit burned… so you can’t really go wrong. Plus broccolini is naturally a little sweet which makes it inherently more delicious than other vegetables.

[SERVES 4]

Ingredients:

  • 2 bunches of broccolini, washed with the tips of the stems removed

  • 1 tablespoon olive oil

  • a big pinch of salt

  • 1/4th teaspoon red pepper flakes

  • 1/4th of a lemon

Directions:

  1. Preheat your oven to 400 degrees

  2. Throw down your broccolini on a baking sheet covered in tin foil (you know, so you don’t have to clean the pan)

  3. Sprinkle salt, red pepper flakes and olive oil over the broccolini and toss to coat

  4. Roast in the oven for about 20 minutes until the tips are slightly darkened but the stems are still bright green

  5. Squeeze lemon over the broccolini just before serving!


Brunch's Best Friend: A Seasonal Frittata

 

RECIPE

There are a few things that are crucial to making an epic frittata...

  1. Sauté your vegetables before adding the eggs (helps remove excess liquid and build flavor)

  2. Whisk your eggs before adding them into the pan (aerates and helps keep the frittata fluffy)

  3. Cook your eggs low and slow (because no one wants tough bubblegum textured eggs)

  4. Slow the cooking process of the eggs by adding fat (milk, sour cream, or butter) in 2 stages

The frittata you are about to make incorporates all 4 principles, resulting in what could be your favorite frittata of all time. Great thing is, you don't need these veggies, herbs or cheeses, you can use whatever you have lying around.

This recipe proudly features some of my favorite OXO products including their garlic press, salad spinner, mixing bowls, frying pan and whisk.

[SERVES 6]

Ingredients:

  • 2 tablespoons olive oil

  • ½ yellow onion, chopped

  • 1 small butternut squash, with skin removed and diced into ½ inch cubes

  • 1 ½ teaspoon salt

  • 3 cloves of garlic, minced

  • 1 bunch of chard, washed and cut with stems separated from leaves

  • 10 eggs

  • ½ cup whole milk

  • ¾ cups mozzarella (or any cheese you have on hand), shredded

  • 2 ounces goat cheese (plus a little extra for the top of the frittata)

  • 1 tablespoon of parsley, chopped

Directions:

  1. Preheat oven to 450 degrees

  2. Heat half of the olive oil in a 9 inch-ish pan over a medium flame

  3. Saute onion, butternut squash and a big pinch of salt, for 5 minutes until the onion becomes translucent

  4. Add in the garlic (followed by a touch more salt) and stir

  5. Thinly slice the stems of the chard and add those into the mix

  6. Once the butternut squash is soft (about 8 minutes or so) chop up the chard leaves and add those in with another big pinch of salt

  7. Remove all the veggies from the pan and set them aside in a mixing bowl

  8. Whisk the eggs with the remaining salt and half of the milk

  9. Pour the rest of the olive oil into the pan and reduce heat to low

  10. Add in the eggs and constantly move them around until they begin to set

  11. When they set they will begin to look a tiny bit like a very lose cottage cheese

  12. At this stage add in the rest of the milk, all of your veggies and cheese

  13. Mix it well to evenly distribute the cheese and veggies

  14. Use a spatula to smooth out the top, as if you were smoothing frosting onto the top of a cake

  15. Move the pan to the oven and cook for 20-25 minutes until the center is set and there is some caramelization happening around the outside of the frittata

  16. Let the frittata sit for a few minutes, as it will continue to firm up

  17. Carefully lie a plate upside down on top of the pan and use oven mitts to invert the frittata onto the plate

  18. Top with goat cheese, sea salt and anything else you’ve got lying around

  19. You can also eat the frittata right out of the pan if you’re nervous about flipping it

 

Three Fancy Toasts

RECIPE

I have a problem, personally, with it being OK to go out and purchase a $15 slice of toast. I'm not saying I never do it, but I'm saying I think it's a problem. I'm an enormous fan of the artisanal bread movement, but when they'll sell you one slice of toast with some avocado on it for the same price, or even more frequently, a higher price than the entire loaf, that seems excessive . Toast is SUCH an easy and fun thing to make at home, and when it's done well it's impressive (as you've seen) and extremely comforting. I hope you'll try these three recipes and find the joy in sharing a meal at home and having people feast on your fancy toast!

PLEASE NOTE - I think it's best to try each of these toasts on different days, no need to stress, try em out when you feel like it and find your favorite!

[EACH TOAST SERVES 4-6]

Cinnamon Crunch Toast: "SF STYLE"

Ingredients:

  • 2 tablespoons room temperature salted butter
  • 1 ½ teaspoons cinnamon
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla extract
  • 4-6 thick slices of bread
  • sea salt

Directions:

  1. Heat a large pan over a medium heat
  2. Beat together the butter, cinnamon, sugar and vanilla
  3. Spread a 1/4th inch layer of butter mixture onto one side of the toast
  4. Place the buttered side down onto the pan and cook for 3 minutes until a crust begins to form and it’s golden brown with some caramelized areas
  5. Flip and lightly toast the 2nd side for minute or so
  6. If the toast isn’t as crispy as you want when you take it out of the pan fear not!  It can take a few minutes to really crisp up once it’s removed from the pan
  7. Sprinkle with sea salt (and if you like a touch more cinnamon and sugar)

Avocado Toast: "LA STYLE"

Ingredients:

  • ¼ teaspoon red pepper flakes (heaping if you like it spicy)
  • ½ teaspoon chives, thinly chopped
  • 1 tablespoon olive oil + extra olive oil for making the toast
  • Zest from ½ lemon
  • 4 thick slices of bread
  • 2 ripe avocados, with pit and skin removed
  • Sea salt for sprinkling

Directions:

  1. In a small mixing bowl (or mug) combine the red pepper flakes, chives, 1 tablespoon olive oil and lemon zest
  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)
  3. Toast bread for about 2 minutes on each side until they’re crispy and just a little bit golden
  4. Throw your avocado into a mixing bowl and use the back of a fork to smash them
  5. Smash until their aren’t any chunks larger than a 1/2 inch (if you’re concerned at all about browning toss in a good squeeze  of lemon juice from the lemon that you zested earlier)
  6. Layer 1/4th of a cup of avocado onto each toast, followed by a nice spoonful of the olive oil mixture and a generous sprinkling of sea salt

Everything Bagel Toast: "NY STYLE"

Ingredients:

  • 8 ounces block cream cheese, room temperature
  • 2 tablespoons of chives, chopped
  • 2 tablespoons of red onion, chopped
  • 1 teaspoon olive oil
  • 4 thick slices of bread
  • 2 teaspoons capers (divided evenly between toasts)
  • 2 Persian cucumbers, sliced into thin ribbons (using a mandoline or a veggie peeler)
  • Everything Bagel Seasoning (from Trader Joes)
  • Sea salt

Directions:

  1. In a large mixing bowl beat together the cream cheese, chives and red onion
  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)
  3. Toast bread for about 3 minutes on each side until they’re crispy and just a little bit golden
  4. Give the toasts a few minutes to cool off, otherwise the cream cheese will run
  5. Spread 2 (ish) tablespoons of cream cheese onto each toast
  6. Toss a few capers onto each toast, followed by a few ribbons of cucumber
  7. Top each toast with a generous sprinkling of everything bagel seasoning and sea salt

 

Zesty Peachy Shallot-y Summer Salad

RECIPE

If I'm going to be turning on the grill at all (and by "turning on" I mean prepping the charcoal and crossing my fingers that it gets hot) I like to utilize it as much as possible. I learn a lot by just throwing random things on the grill. It's sort of miraculous how much a fruit or vegetable can change simply by being grilled... sometimes for the better, sometimes not so much. The peach is one fruit that really really changes and becomes seductive on a grill. The caramelized sugars mixed with how richly smoky they become, and how the texture becomes almost like butter (even if your peaches are slightly under ripe) is pretty special. This salad is a great way to utilize the peach, get in some greens, and still keep all your friends happy.

[SERVES 4]

ngredients:

  • 2 ripe peaches, halved with the pit removed
  • 2 large juicy tomatoes, thinly sliced
  • 5 ounces fresh arugula (the amount that comes in 1 container)
  • 1 large ball of burrata
  • 1 shallot, minced
  • 3 chives, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon thick good quality balsamic vinegar 

Directions:

  1. Turn on your grill, or grill pan, and get it as hot as it can get
  2. Toss peaches in the canola oil and a pinch of salt
  3. Oil your grill if it looks dry (OR ELSE YOUR BEAUTIFUL GRILL MARKS WILL BECOME SUCH GOOD FRIENDS WITH THE GRILL THAT THEY CAN NOT BE SEPARATED) and grill peaches for about 5 minutes until they have good thick char marks
  4. Set peaches aside to cool
  5. In a small bowl combine the shallot, chives, a big pinch of salt and 1 1/2 teaspoons of olive oil
  6. Once the peaches are cool enough to handle slice them into slivers (I like to cut each half into 4 slices, but you can do whatever feels right for you)
  7. On a serving platter make a layer of tomatoes, followed by a layer of peaches
  8. In a mixing bowl combine the arugula with the rest of the olive oil, all of the balsamic and another big pinch of salt
  9. Put the arugula on top of the peaches
  10. Carefully rip open and lie the burrata on top of the arugula
  11. Finally, spoon a generous portion of the shallot-y olive oil over the burrata
  12. Serve with some fresh cracked pepper if you want

 

Basillion Dollar Watermelon Salad

RECIPE

[SERVES 4]

Ingredients:

  • 1 small seedless watermelon, cut into 1/2 inch cubes
  • 2 Persian cucumbers, chopped
  • 1/2 cup basil leaves, torn or julienned 
  • 3 ounces feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 cloves of garlic, minced

Directions:

  1. In a small bowl whisk together the olive oil, salt, apple cider vinegar and garlic
  2. In a large bowl toss the dressing with the watermelon and basil
  3. Select a serving vessel and pour in the watermelon, followed by the cucumbers, feta and green onion
  4. Serve COLD

Rosemary Smashed Potatoes (SSRI substitute potatoes)

 
 

RECIPE

If you love potatoes and you like to smash things this recipe is for you.  

This recipe has only 5 ingredients and is an amazing side dish.  Plus it’s therapeutic to take all of your frustrations out on the potatoes. All you need is your favorite flat kitchen tool to smack. I usually use a fish spatula, but you can use basically anything. Honestly, even though it’s not flat the underside of a ladle works. 

So have fun and you can thank me later.

[SERVES 4]

Ingredients:

  • 10 small yukon gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon maldon salt
  • 1 teaspoon fresh cracked pepper
  • A few sprigs of rosemary

Directions:

  1. Preheat your oven to 425 degrees 
  2. Line a sheet pan with parchment
  3. Throw the whole potatoes on there 
  4. Use a lil knife to poke some holes into each potato
  5. Toss in half of the olive oil and all the salt and pepper
  6.  Bake until they’re fork tender, about 40 minutes
  7. Smash those potatoes with a flat object
  8. Once they’re sufficiently put in their place drizzle with the rest of the olive oil
  9. Toss rosemary onto the baking dish 
  10. Cook until the edges begin to look crispy, another 15 minutes or so
  11. Finish with a little more salt, and perhaps some red pepper flakes

Vanilla Bean Café au Lait

RECIPE

If you're looking for an easy way to mix up your morning coffee routine, this is for you. It's also great to serve a crowd on a Sunday morning. Use the leftover simple syrup for cocktails later on in the day!

[SERVES 4]

Ingredients:

Simple Syrup:

  • ½ cup sugar

  • ½ cup water

  • Pinch of salt

  • 1 vanilla bean

Café au Lait:

  • 2  cups 2% milk

  • 2-3 tablespoons vanilla simple syrup

  • 2  cups strongly brewed coffee

  • whipped cream (optional)

  • cinnamon (optional)

Directions:

Simple Syrup:

  1. In a small pot combine the sugar and the vanilla bean

  2. To ensure maximum vanilla flavor, open up the bean, scrape out the seeds and add the seeds and vanilla bean both to the sugar

  3. Rub the sugar between your hands well to incorporate the vanilla into the sugar

  4. Add water and salt to the pot and bring to a boil

  5. Boil until all the sugar is dissolved

  6. Transfer to a small container and keep in your fridge until it’s all used up

Café au Lait:

  1. Combine your desired amount of sugar with the milk into a small pot (if you just made your simple syrup you can use that pot without cleaning it before use)

  2. Heat it up until it’s really hot but hasn’t yet boiled

  3. If you have a large teapot, chemex, coffee pot or french press you can also combine the milk and coffee before serving and let everyone pour their own, which is what I like to do

  4. Or, if you’d like to serve it in individual cups, pour ½ cup of coffee and ½ cup of vanilla milk into each cup and top with whipped cream and cinnamon (if desired)

Olive Oil and Summer Strawberry Breakfast Cake

RECIPE

How come you can have pancakes for breakfast, but not cake? I think we bring back cake for breakfast. Who is with me?

This guy here is one of my favorites because it's incredibly moist, easy to make, and the fruit can be swapped out based on the season.

[SERVES 8]

Ingredients:

  • 1 ½ cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup sugar

  • 1 teaspoon orange zest

  • ¼ cup fresh orange juice

  • ¾ cup organic whole milk vanilla yogurt

  • 3 eggs

  • 1 ½ teaspoons vanilla extract

  • seeds from 1 vanilla bean

  • ½ cup olive oil

  • 5-6 strawberries, cut into quarters

  • loaf, cake or bundt pan

  • whipped cream with maple syrup and orange zest for serving (optional)

Directions:

  1. Preheat oven to 350 degrees

  2. Coat your baking pan with a bit of olive oil, and if you have the time, line the bottom of the pan with parchment paper

  3. Place the cut strawberries in the bottom of the pan

  4. In a medium bowl combine flour, baking powder and salt and whisk

  5. In another medium bowl combine 1 cup sugar and orange zest, use your hands to incorporate the zest into the sugar  

  6. Add orange juice, yogurt, eggs and vanilla extract

  7. Scrape all the goodness out of the insides of vanilla bean and add that to the party

  8. Mix until well combined

  9. Gently stir dry ingredients into wet

  10. Once the ingredients look fully incorporated add the olive oil and gently fold it in  

  11. Pour batter into baking pan and bake for 30-35 minutes

  12. Cool for 20 minutes, then invert onto a serving platter for added drama

  13. If you’d like this would be a great time to whip up some cream or serve with extra strawberries and powdered sugar

 

Horseradish and Arugula Salad

 
 

RECIPE

I love to serve a great crisp and simple green salad with a zingy dressing to balance the delicious unctuousness (my boyfriend's favorite word) of a dish like short ribs or beef bourguignon.

If you wanna chat about horseradish let me know, I always love to turn new people on to one of my favorite roots!

[SERVES 6]

Ingredients:

Dressing:

  • 1/4 cup fresh horseradish, zested
  • 1/4 cup olive oil
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon fresh tangerine juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon stone ground mustard
  • 1 1/2 teaspoons honey
  • 1 teaspoon white wine vinegar

Salad:

  • 3/4 pound baby arugula
  • 1 tablespoon parsley, chopped

Directions:

  1. Combine all salad dressing ingredients in lidded jar 
  2. Shake well  
  3. Taste to make sure you don’t want to add any more salt, sugar or acid
  4. Grab your favorite salad bowl 
  5. Toss all salad ingredients together before serving (BORING) or slightly salt the arugula, dress the greens, sprinkle with a big pinch of salt and the parsley.

Torn Sweet Potatoes with Chili and Lime

RECIPE

They're great hot, they're good cold. They're sweet, salty, a little spicy and pair like a dream with a grilled skirt steak or a summer BBQed chicken. What more could you want?

[SERVES 4]

Ingredients:

  • 3 sweet potatoes
  • 1/2 juicy lime
  • 1 tablespoon olive oil (or melted butter)
  • 1/2 teaspoon chili powder (or less if you prefer)
  • 1 teaspoon cilantro, chopped (optional)
  • salt and pepper

Directions:

  1. Preheat your oven to 375 degrees
  2. Poke a few holes in each potato and roast in the oven until super soft, about an hour
  3. Set aside to cool and turn on your broiler
  4. Once cool enough to handle, tear each sweet potato into 5 or 6 chunks and put under the broiler until they begin to caramelize and get a little blackened in a few areas
  5. Pile them high on a plate and drizzle olive oil (or butter) over the potatoes, give 'em a big squeeze of lime, a generous sprinkling of chili powder and season with salt and pepper to taste. If you want cilantro, you can throw that on as well.

 

 

 

Charred Corn Salad with Cornbread Croutons

RECIPE

If you live in LA, than you've been to a Hillstone Restaurant. There are like a billion of them and they're always crowded. You might walk in and think "WHY IS THIS CHAIN SO CROWDED ALL THE TIME?!?" ... but then you eat the food and you're like "OH YES THIS FOOD IS SO GOOD." Where was I going with this? Oh yes, the cornbread. They have THE BEST cornbread, so I found the recipe and yoinked it.

In trying to come up with a really delicious salad to highlight summer corn, I thought, why not up the corn salad with my favorite cornbread croutons. Corn on corn on corn.

[SERVES 5]

Ingredients:

For the Croutons:

(This portion is NOT my recipe, it's the recipe for the cornbread at Hillstone... my favorite cornbread)

  • 1 1/4 cups all purpose flour
  • 1 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 4 eggs
  • 1 - 15 ounce can of creamed corn
  • 1 4.5 ounce can of mild chilies, chopped
  • 1 1/2 ounces shredded white cheddar
  • 1 1/2 ounces shredded jack cheese
  • 1 1/2 sticks of butter, room temperature
  • 2/3 cup sugar
  • cooking spray

For the Salad:

  • 4 ears of corn
  • 1 tablespoon canola oil
  • 1 tablespoon olive oil
  • 1 tablespoon red onion, chopped
  • 2 teaspoons lime juice
  • 1/4th teaspoon red pepper flakes
  • 1/4th teaspoon rosemary, minced
  • salt and pepper to taste

Directions:

For the Cornbread Croutons:

  1. Preheat oven to 400 with your cast iron skillet in the oven, if you don't have a cast iron skillet a 9 by 9 baking pan will work
  2. Whisk the flour, cornmeal, baking powder and salt into a small bowl
  3. In another, larger, bowl beat together the eggs, creamed corn, chilies, and cheeses
  4. In a totally separate bowl (I know, it's a lot of bowls) mix together the butter and sugar
  5. Pour the butter into the egg mixture and combine until just incorporated
  6. Then gently fold the fold the flour in until, again, the mixture is barely incorporated 
  7. Spray the hot, hot pan with a thin layer of cooking spray and pour in the batter
  8. Cook for about 30-35 minutes until the cornbread doesn't jiggle when you touch it on the top
  9. Once the cornbread has cooled, cut it up into cubes to sprinkle on top of the salad
  10. If you want to make the cornbread a day before serving, simply cut up the cornbread just before assembling your salad and broil to crisp it up and give it some new life

For the Salad:

  1. Coat the corn in the canola oil and sprinkle with salt
  2. Grill or broil the corn until charred on one side (I only char the corn on one side because I like it still crisp, but if you like a more cooked corn, have at it)
  3. When the corn is cool enough to handle, cut the corn off the cob
  4. Combine the corn, red onion, lime juice, red pepper flakes and salt and pepper to taste
  5. Just before serving top with cornbread croutons and fresh rosemary

Bratwurst's Best Friend - Garlicky Cabbage with Mustard Seed

RECIPE

There's nothing wrong with piling on bratwurst condiments to hit all the tastes that you're craving, but sometimes it's nice to keep things streamlined. When it comes to outdoor grilling I like to keep things simple by having less bowls out on the table than more. Just makes life easier. So when it comes to sides, I try and consolidate flavors and maximize each dish. You want veggies and mustard and a little acidity on your brat? Great! You're all covered in this one dish. Fear not vegetarians, this is also boss on a veggie burger!

[SERVES 6]

Ingredients:

  • 1 purple cabbage, thinly sliced
  • 1 tablespoon olive oil
  • 2 large cloves of garlic, minced
  • 1 tablespoon butter
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons stone ground mustard
  • 1 teaspoon parsley, chopped
  • salt to taste

Directions:

  1. Heat the oil in a pan over a medium heat
  2. Add the garlic and a big pinch of salt
  3. Saute until aromatic
  4. Add the cabbage with another big pinch of salt and cook until cabbage begins to wilt
  5. Throw the butter and apple cider vinegar and cook until soft, around 10 minutes
  6. Finish with the mustard, parsley and salt to taste

 

Overly Dilled Tzatziki with Crudités

 
 
 
 

RECIPE

This is a real easy recipe, basically the only technique here is to remove excess liquid from the cucumbers so that the yogurt remains creamy and thick. To get the excess liquid out of the cucumber put the cuc bits in a colander and sprinkle with a little salt. Let the salt pull out the water from the cucumber for a few minutes and then ring em out between paper towels like a true animal.

It's best coooollllldddd. Serve with some carrots, cucumber & radish.  Or with pita bread.  Or as a side for chicken.

[SERVES 4]

Ingredients:

  • 1 tub full fat greek yogurt (I am basic, so i like Fage)
  • 1 shallot (minced)
  • 1 clove of garlic (minced)
  • A few sprigs of mint (chopped)
  • Lots of dill (chopped)
  • A few sprigs of parsley (chopped)
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 persian cucumber (chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions:

  1. In  a large mixing bowl add all the ingredients and stir 
  2. Add more salt, pepper or lemon to taste

The Easiest Pancakes Ever

 
 
 
 

Pancakes are a magical food in that they basically taste good with everything. You could probably put a shoe on top of a pancake and it would taste alright.  These pancakes here are awesome because they can be made in a blender and kept in the fridge overnight for easy morning pancake action. So if you’re in a huge rush you CAN cook them ASAP, but if you wait until the next day they will be SO VERY fluffy and spectacular.  And make your morning easier.

These pancakes are adaptable and can go sweet or savory.  Top with maple syrup/bananas, blueberry compote/whipped cream, with a fried egg on top, with a little cinnamon and sugar or anything else that you have hanging out around your house.

Serves 2

Ingredients:

  • ½ cup flour
  • ½ cup oats
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 2 tablespoons  vegetable oil
  • 1 egg
  • 1 tablespoon flax seeds
  • 1 tablespoon hemp hearts

Directions:

  1. Combine all ingredients in your blender and mix until smooth
  2. Oil or butter a pan over a medium-low heat
  3. Cook until small bubbles appear on top
  4. Flip and cook until golden brown on both sides
  5. Top with whatever you want

Wine Braised Asparagus

RECIPE

Braising shallots is a great way to add big flavor to simple sautéed veggies. Once you get the technique down you can use it to spice up just about anything you want to cook.

[SERVES 6]

Ingredients:

  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)

Directions:

  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside
  7. Add a touch of olive oil to the pan and the asparagus
  8. Cook for two minutes, add the shallot mixture back in
  9. Let asparagus finish cooking in the sauce until al dente (cook time depends on the thickness of your asparagus)

Coconuty Movie Theater Popcorn

This is a straightforward simple recipe to make really good popcorn at home without a microwave. It requires a TOUCH of arm strength but other than that is basically fool proof.

[SERVES 4]

Ingredients:

  • 4 tablespoons coconut oil
  • ⅔ cup corn kernels
  • 1 teaspoon salt
  • 1 teaspoon sugar (or two if you want it sweeeet)

Directions:

  1. Select a medium sized pot with a lid
  2. Turn the heat on your cooktop to medium high and add 1 tablespoon of oil
  3. Once the oil is melted add in a few kernels and put the lid on
  4. Once the kernels pop you know the oil is hot enough so throw in the rest of the corn
  5. Put the lid on the pot
  6. Once the kernels start popping lift up the pot a few inches from the flame and shake it
  7. Keep shaking until the popping begins to die down
  8. Turn off the heat and let it sit until there is no more popping
  9. Pour popcorn into a large bowl
  10. While the pot is still hot add the additional 3 tablespoons oil and salt and sugar
  11. Give it a good mix to dissolve the sugar
  12. Pour over popcorn, mix, and enjoy

“Subway” Style M+M Cookies

RECIPE

When I was a kid the theater by my house had a Subway next to it so I’d always sneak in a 6 inch sub and a gooey cookie. I know Subway isn’t generally the pinnacle of culinary success but you KNOW that is a delicious cookie. Although this cookie isn’t identical, as they use ingredients that are hard to aquire for home cooks these cookies ARE super delicious and when cooked properly hit that perfect intersection of cooked, but ssssuuuuuperr soft and chewy.

[16 COOKIES]

Ingredients:

  • 1 stick of unsalted butter
  • ½ cup canola oil
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 2 cups and 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ⅔ teaspoon salt
  • 1 cup chocolate chips
  • ½ cup milk chocolate M+M’s (plus a few extra for placing on top of the cookies for aesthetic reasons only)

Directions:

  1. In a stand mixer (or using brute force) cream the butter, oil and two types of sugar for 2 minutes
  2. Once the mixture is fluffy and a pale yellow add in the egg and mix for another minute
  3. Pour in the vanilla and give it another mix
  4. In a mixing bowl combine the flour, baking soda and salt
  5. Add the flour mix to the creamed butter slowly and mix until just incorporated
  6. Using a spatula fold in the chocolate chips and M+M’s
  7. If at all possible you’re going to want to rest your dough, they do this at Subway, so you gotta do it too
  8. Rest the dough for at least an hour (ideally 24 hours) in the fridge
  9. Preheat oven to 325 degrees
  10. Scoop out the cookie dough into golf ball sized portions and flatten on a cookie sheet. If you’re feeling really fancy sprinkle with a touch of sea salt and add a few extra M+M’s on the top
  11. Bake for 8 minutes or so until just set, you don’t want any browning
  12. Rest for 10 minutes before serving

Slightly Sophisticated Italian Soda

RECIPE

There’s nothing like sipping a refreshing soda while watching a movie and this adult version is just the ticket (too much? Just enough?)! Reminiscent of the Italian sodas of your youth, but not as syrupy and kicked up a notch with vanilla bean infused vodka. Honestly, the Torani syrup in this drink is manufactured to taste delicious, you really don’t have to do much with it. It’s a deliciously fun, easy cocktail with a couple of sprigs of rosemary and lots of club soda to balance the sweetness.

[SERVES 1]

Ingredients:

  • 3 tablespoons Torani raspberry syrup (obviously NOT sugar-free)
  • 1 ½ cups club soda (or sparkling water)
  • A splash of vanilla bean infused vodka ***
  • a few sprigs of rosemary
  • ice

Directions:

  1. Toss a sprig of rosemary into a tall glass and fill with ice
  2. Pour the syrup in followed by the club soda and vodka (if using)
  3. Nestle in another sprig of rosemary and a straw if you feel like it

Enjoy cold.

*** Flavor your vodka at least a day before.  Split a vanilla bean down the center and scrape the seeds into the vodka and let steep.  Make sure to seal the bottle up tight.