Bacon Wrapped Dates

April 9, 2015 § Leave a comment

I said, I said, I said, “bacon wrapped dates.”



Preheat oven to 350, cut bacon, wrap dates without pits. I like to cut the bacon in half and then trim off the large chunks of “white bacon” aka fat then bake for 20 minutes. Flip over and bake for another 5-7. Careful, they’re hot!

I like dates on the drier side of dry and the chewy, burned parts that taste like bacon taffy. Brb, about to make some right now.

Oeufs en Cocotte

April 4, 2015 § Leave a comment

This is one of the recipes from Julia Child’s Mastering the Art of French Cooking that I immediately memorized to use in my every day life. It is the single most delicious way to eat an egg, in my opinion.

I added red pepper flakes and some capers because I like my shit spicy and salty but after this pic, I added a spoonful of crushed tomatoes and chopped olives a la shakshuka.

It takes a small ramekin, a baking dish for a water bath, a bit of butter, and a bit of cream. This time in efforts to make things healthier, I used olive oil and almond milk.




Don’t let the water bath stop you! and don’t skip it either! It’s just water.. it seems like you are using a lot of dishes but the clean up is actually a breeze.

It’s so simple, I hate to complicate it with step by step instructions. It does seem like a lot of steps but it’s worth it and no more steps than it takes to make an omelette. Therefore, I give you the most un-scientific, laid back recipe evar.

  1. Preheat the oven to 375°, and bring some water to a boil.
  2. Grease ramekins and crack one egg in each, with a small pour of cream and a pat of with butter.
  3. Put the ramekins in a baking dish on the middle shelf of the oven and fill the baking dish with the hot water.
  4. Bake for 7-8 m. and remember that it will continue to cook after you take it out. Garnish with your favorite herbs, maybe toast up some bread and don’t let it set too much before digging in!

In other news, this song from the H&M campaign makes me so happy.

Foods I’m Diggin’

March 30, 2015 § 1 Comment


  1. Honestly, I’m in love with all this.. coconut, and liege waffles [ashleemarie]
  2. What is… toast soup? [food52]
  3. I love this classic combo but whip that goat cheese and all of a sudden it’s something new [dulanotes]
  4. Salmon burgers? Yasss. [anediblemosaic]
  5. Ominars. There’s no condensed milk. Once again, ominars. [theclevercarrot]

Making Macarons

March 26, 2015 § Leave a comment

One of the gifts that my honey got me for Christmas last year was a cooking class at The Gourmandise School of Sweets and Savories, a cooking school in the new Santa Monica mall by the Promenade on the top level, in a see through glass classroom in a little place called The Market.

It wasn’t my first time making macarons but it was my first time learning the Italian method which involved melted sugar syrup that helps the meringue to set better by gently cooking the egg whites first before folding them into the almond meal. I ended up with my box of misfit macarons to share and the imperfections just added to the homemade look. They were a hit!


The half sheet of heart piped matcha macarons

Some of the lessons I learned:
1. that it doesn’t matter how coarse or fine the almond meal you buy is because in this recipe, all of it gets ground in the food processor.
2. Some flavors are more difficult to carry out than others. Even though it was the same recipe, the matcha match turned out more cracked and harder to peel off the parchment than the chocolate and it this was the case for most of the class.
3. Allow the meringue to dry to a complete matte before baking! I think this is another factor that made the green tea macarons so tricky, we made that batch second but they all baked around the same time as the chocolate ones.


White chocolate strawberry ganache and milk chocolate with lavender and honey fillings


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Vegan Chicken & Buckwheat Waffles

March 23, 2015 § Leave a comment

So this upcoming Wednesday is International Waffle Day and with my newest kitchen gadget all broken in, it’s something to get excited about. These waffles are a perfect healthy alternative to my favorite crispy waffle recipe but not every Saturday is suitable for whipping up egg whites to a stiff peak. With this recipe, a quick blend, a mix here, a mix there, and you’ve got gluten free, vegan waffles that aren’t dry, and are good for you.


No, really! It doesn’t even have refined sugar, just dates, almond milk, and buckwheat flour for the most part. It wasn’t my first time baking with dates and now it’s like my eyes have been opened to a whole new side of baking vegan!



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Foods I’m Diggin’

March 19, 2015 § Leave a comment


  1. This is the kind of breakfast I want to start the day with, miso mushrooms, a crispy egg and bread. [thekitchn]
  2. As far as I’m concerned, savory French toast is a good idea. [thekitchn]
  3. This recipe is channeling all sorts of Korean pride inside me. [honestlyyum]
  4. This may seem simple and even a bit odd but I know the power of fresh citrus and chocolate. [willfrolicforfood]
  5. I am a sucker for really sweet, tart desserts and these raspberry lemon bars are making me drool. [grandbaby-cakes]

Shamrock Beyond Meat Hand Pies

March 17, 2015 § Leave a comment

These little shamrock shaped nuggets had me going back for more. I love carbs and I really like puff pastry so I made a couple puff pastry crackers without any filling. Besides being a great way to use Beyond Meat products, the whole thing was vegan, and when I make something vegan that I can go for seconds with no hesitation, honey, I am all about it.


Admittedly, the fatty flakiness does counteract the “healthy, vegan” lifestyle but as my dear vegan co-worker would say “you gotta live.” These are made salty with large chunks of green olives and paired with a zippy, bright chimichurri, makes for a savory and festive bite!


The only reason these are St. Patrick’s Day themed is because of the green sauce and the fact that I used shamrock cookie cutters. I could imagine nibbling on these in any shape, maybe in hearts served with a red-hot sauce or fun Easter eggs with a lemon butter sauce. You’re only limited by your imagination. If you don’t want to use a cookie cutter, cut your puff pastry into rectangles.



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