Bringing in 2009 with blueberry cheesecake & white chocolate-hazelnut-coconut fudge....Sam and Holly too!

Just a few more hours until 2009. I'm expecting big things in new year, but who isn't right? I'm definitely not starting off the new year healthy, but I'll definitely be quite happy. That's for sure. My brother Sam and my most fabulous sister in law, Holly are coming in from Dallas to kick this year off right! We're all going to friends, Lara & Steve's party just down the street. I'm expecting an amazing night of food, fun and foolish festivities.

Ever the chef, I'll be bringing some goodies. I did *consider making an organic vegetable platter, but who wants to crunch on celery all night? Not me, not anyone. I decided not to brave the chilly 50 degree weather(joke, it's truly pure laziness) and make something from the foods I had here. I made a blueberry cheesecake and fudge as mentioned above. (It's a doozy to type!) Only thing though, I didn't use my spring form pan(shoulda though) and used a pie pan instead. The fudge came out flawless and I must take pictures soon. I'm keeping my fingers and toes crossed over this cheesecake. How in the world will it ever come out of this pan? I know better, but sheer laziness won this one. Hopefully we all won't suffer too terribly. With all the drinking, singing, eating, drinking and drinking, my cheesecake should be the last thing on everyone's minds. I hope.

Plus, Holly and I came up with this amazing game. Champagne Pong and yes, it's even classier than it sounds! What can I say? Great minds think alike. In fact, recently I saw that Prince Harry was playing beer pong over the holidays with his friends. When in doubt, do as the British princes do. Oh, but yes! I MUST post pictures of this fantabulous new year celebration. And, thank goodness, Foti is off for the next two days. Hopefully him and Sam can play PS3 and Xbox, while me and Holly eat and shop! Who know when we'll all get to be together again since Foti's contract ends in March, and Holly interviews for a job in Rhode Island soon. I will totally be soaking up this final stretch of holiday vacay. Then, the realness of reality will be beckoning. Ahhhhhh, but that's so next year!

Healthy Eating in the New Year ?!

What's new? Everyone's having eater's remorse about all the holiday goodness they've consumed. Guilt free desserts are a myth. Believe me. If desserts have no sugar, no fat, no carbs, then they probably have no flavor. Nothing plus nothing equals nothing. Chefs are skilled cooks. We're not magicians. That's why during the holidays we all pig out on the good stuff!

I'm seeing all the fitness and diet commercials come full blast. It's exhausting to watch. Of course, I'm part of the craze too. Guilty as charged. I will be teaching a series of healthy cooking classes throughout Texas in January and early February. (Right before I stuff my face with king cakes and crawfish! That's mid-February) Most of us do what we think we should starve ourselves because we've enjoyed ourselves a little too much. Or, perhaps we just don't even fit in our "Fat jeans." Been there, but thank God, not there now! Mainstream media tells us, " 'Happy New Year!' Now work out 5 hours a day and deprive yourself any food with flavor. In fact, buy prepackaged meals that have controlled calories. You'll look and feel great!"

Don't get me wrong, I look better in clothes when I limit my cookie and cupcake consumption. But where's the fun in doing that for a whole long year ? There are birthdays, anniversaries and parties to be had! Something about celery sticks just doesn't scream, "CELEBRATION!"

What's a girl to do? My goal in 2009 is to eat healthier on a more regular basis. I personally need at least 2 "cheat days." I figure 2 is better than 7. One day of cheating just isn't enough for my insatiable sweet tooth. I'm not a gym person, but do own a very nice kayak. Not to mention, I share my world with the 2 most beautiful pups in the world who love the outdoors. I can totally take them out more and use the kayak at least once a week. Although it's not a popularized campaign, I'm for "healthier living" in the new year. Realistic, attainable goals is what feels right for me. Eating healthier more often and becoming a more active person. There you have it! That's the new me in the New Year! If I lose 10 pounds by this time next year, I'll be thrilled =)

The rant before Christmas!!!

AHHHHH! I have so many things to cook & bake before Christmas. There just hardly seems like time for it all. Normally, I happily breeze through the stress of holidays, but this time it's different. Traffic is beyond comprehension in Austin. The normally friendly city has turned in to utter chaos and pandemonium. Horns honking, traffic accidents and jams, crazy sales and crazy people! Families are growing. Girlfriends, babies, newlyweds, friends, etc. Geez Louise. It's like an ever-growing snowball. Not to mention, Foti and I will have to lug food, presents, our doggies(junior and Olive) and pillows and blankets. Speaking of Foti, he works a full day and then we make our 3 hour trek to Houston.

I shouldn't be complaining! I should be counting my endless blessings! Family, kindness and love surround me everyday and especially during this season. I've gotten cards and packages everyday this week from loved ones =) I'm pretty darn lucky!

God Bless and Safe and Happy Holidays to everyone!

Holiday Cooking Madness!!!

I don't know what's wrong with me, but I can't stop making all these Christmas goodies. Yes, I get tired. Yes, it is tedious making homemade chocolate candies, gingerbread people, fudge, red velvet cake, fruit cheesecake and many other things. However, Christmas only happens once a year. Right? Even though it's somewhat "expected" from me, I'm still getting a real joy and satisfaction from doing it.





The element of surprise is still exciting to me! No one let's me surprise them anymore. They want the low down on what I'll be making for them. I prefer to make what comes into my heart and mind that day. You know, let my creative juices flow. The worst is when people put in "their order" with you. That's usually acquaintances more than close friends or family. I get tired too!



I suppose it's like being a hair dresser, when everyone and their grandma wants you to cut their hair when you see them! Never mind that you do it for a living! I suppose the same can be said for chefs. When it comes to holidays or parties, it's an automatic assumption that you'll bring something fabulous in tow. Now don't get me wrong, I was raised properly. I would never come to a party empty handed. And, of course, being a chef, I love to cook. It's just usually people expect extravagant creations that take copious amounts of time. Unfortunately, I usually don't have much extra time during the holidays.



Still, I'm excited to make whatever my little body can crank out before December 25th!

Happy Baking!

Chef Paul Prudhomme makes Egg Nog

WHY BUY IT, WHEN YOU CAN MAKE IT?

My obsession with Nigella Lawson continues...

Dear Santa,

I've been good all year. Please take me to Nigella's house for Christmas supper.

Cookies and Milk,
Myrna

p.s. Jumbleberry Crumble...what else is there to say ?

My British fantasy & Nigella Lawson!

Most of my friends know about my yearning to visit the U.K. It's one place I really want to go.

So here's my fantasy for next year, Play along. First of all, Katie Price and Peter Andre pick me up at the airport with their three kids(Harvey, Junior and Princess.) Then, naturally they take me to have tea and cookies somewhere ritzy. Who knows? Katie might even suggest we all go shopping in London to get new outfits because they want to surprise me with a personal introduction to William and Harry. Then Will and Har personally show us around the Royal Palace and I say "what's up," to the Queen, her majesty. I'd even smack Camilla with a white glove for treating Princess Diana so awfully. Inevitably, I'll embarrass Foti even further by telling Prince Charles what a complete putz he was for choosing and old hag over Diana. I'd tell him that me and England will never forgive him! Foti will rush to snap some super cool photos with the palace guards before I get politely get escorted off the royal premises. We'll all have a good laugh on the car ride to dinner. Katie and Peter planned a final surprise for us. They would take us to have dinner at Nigella's Lawson's. She had been expecting us all day! We devour some of her famous mustard crusted lamb and mini mince meat pies for supper. It's superb! Just when I think I couldn't fit another bite, she would make these 2 desserts for me. Ones that I love and treasure forever!

The End!


Pomegranate Meringue Fluff



Chocolate Pistachio Fudge

What do you cook when Ya-Ya is coming to town?

Foti and I were in Greece a few months ago. We got to spend some quality time with his Ya-ya(grandmother.)



Now fast forward to today! His Ya-Ya is staying in Houston with Foti's parents for the holidays. She's never been to Austin, so we convinced her to come fly out and stay with us for a few days. We've got so many things planned! Christmas tree hunting, more holidays shopping, Zilker Park Christmas Tree gazing and of course, walking through the Trail of Lights! I've made her room all beautiful and fresh, but I'm stumped on what to cook for her. Obviously, she adores Greek food, but she always has that! All I've come up with is a spinach, bean and potato soup. Isn't that sad? I got some rib eyes, chicken and fresh fruits. What else though? I should mention that she's diabetic. So, that pretty much rules out my sugary, sweet holiday specialties. However, I don't think I can resist making some homemade chocolate-peppermint cookies. The little Martha Stewart in me says that I definitely should have some fresh baked cookies in December when guests(especially family) arrives. Am I wrong? Foti and I will end up polishing them all off, but who cares. It's such a great smell to walk in to!





I can't wait for Ya-Ya to come to town! It is chilly out and getting closer to the 25th! Yay for Ya-Ya! A wonderful weekend awaits us. Plus, it's always touching to see the man you love with his Ya-Ya =) It just warms my heart.

Chocolate Ganache Cake

Last night I had an amazing holiday chocolate cooking class at Central Market. I taught a full class of people how to make my cherry red velvet cupcakes, chocolate ganache cake, orange-cayenne truffles, white chocolate cookies chocolate mousse cups. It was a very lively, upbeat class. It's great when you can feed off the energy from the classroom. To my heart's content, may of them were going to make these recipes as holiday gifts for friend and loved one. Making gifts from the kitchen is such a lost art. Most home made gifts are from friend's children that have a short shelf life. But, who wouldn't welcome a chocolate cake made with love? Tis the season to bake...

Happy baking!

1/4 lb unsalted butter, at room temperature
1 cup sugar
4 large brown eggs, at room temperature
1 lb melted chocolate( I like Valrhona)
1 tablespoon pure vanilla extract
1 cup unbleached, AP (all-purpose) flour (I like King Arthur's)

FOR THE GANACHE
1/2 cup heavy whipping cream
8 ounces chopped semi-sweet chocolate
1 teaspoon dark rum


Preheat the oven to 325 degrees.
Spray 8 inch round cake pan(with PAM with flour), then the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs one at a time.
Mix in the syrup and vanilla.
Add the flour and mix until JUST combined (overbeating with make the cake too tough).
Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
You can tilt the rack to smooth the glaze.
Don't refrigerate!!! It will ruin the flavor.

Garnish: Fresh shaved chocolate and mint

It's the simple things in life...Abbey and Oliver!

Last night I made a simple yellow cake and cupcakes. Today I'll frost it with classic chocolate frosting. I'm making this cake for my dear friend, Abbey. Actually, I'm making it for her husband, Oliver. It's for both of them I guess. They live in San Antonio and are having 20-30 people over at their place tonight for Oliver's birthday celebration. I told them I would make ANY cake under the sun for them! Usually, as a chef, people go to town with their creative ideas or try o pick something to stump me. Or maybe they happen to extravagant taste in food ? I know I can crave harder to make items like homemade eclairs and green tea truffles. I guess it's expected from me though!






I've known Abbey my entire life. We actually have pictures of us in diapers together. It was always Abbey, Meisie(her cousin by blood and mine by heart) and at all the Filipino parties. Our entire families would be there! I have great memories of us all playing and making up dances at each others homes. So given our background, I was expecting her to pick something tricky or time consuming. To my surprise, all they wanted was a "really good yellow cake with chocolate frosting." I was taken back.



It just goes to show that it's truly the simple things that can make people's day. I put my heart into making this cake and cupcakes. Some think that the true measure of a chef is how well they do the simplest things. I hope I score big with my little cake that could! It's simple, but delicious. I'm sure their kids Jocelyn and Joshua will tell the truth. Kids always do!!!



~ Happy Birthday Oliver ~

What was Giada thinking???

As I was getting my mani and pedi today, I asked if they could put Oprah show on at 4pm. I love Oprah! She's so positive and always doing great things for people!

It was a a show about regular people being extraordinary decorators or something?! It was OK. Nothing spectacular this particular day. Except at the end, they had Giada from the FN. I watched to see what delicious, Italian delight she would cook up on air with the Big O. To my utter disappointment, I was mortified! She started off by "making" an appetizer with store bought ravioli. UGH! Then she dipped the pre-made raviolis in buttermilk,then bread crumbs and finally, fried them. Ohhhh....ahhhhhh. The oil wasn't even hot. Her sad little ravioli sank to the bottom of the pan and absorbed oil. They laughed and then Oprah & Nate, (the official decorator for the show) ate the tv ready raviolis. To no surprise, it looked nothing like what she was making at all. They all raved about what a great "recipe" that was and then she proceeded to her next dish. A basil, chocolate, cheese sandwich grilled in sour dough bread. Doesn't that sound delicious? Oprah who usually LOVES everything describes her dish as "interesting" and "very different." The audience got their samples and their faces said it all. After commercial break, she came back to thank Giada for something she'd never tried before and now said her dish graduated to, delicious. Really? Is that a joke or did a producer, agent or manager tell Oprah to do a quick save ?

I understand the pressures of television. My husband is on-air every single day. I occasionally do on-air spots with my personal recipes. You have tight time crunches, but that's your job. She's a chef with her own show on the food network and a slue of best selling cookbooks. Today she proved to be the stereotypical pretty, girly, tv chef. I thought she was more than that because supposedly she can actually cook. In 3 minutes, explain how to make ravioli dough or a homemade filling. Who can't fry pre-made ravioli? It just frustrates me. It shouldn't but it does. People can do more and they want to do more. It's the holidays for pete's sake. Every person on the planet should have some sort of signature dish they can proudly bring to a holiday or family gathering.

I hope to be pleasantly surprised by pretty chefs in the upcoming new year. You can be pretty and cook. It's not one or the other. Geez,do I need to start my own network or what ? (mental note that)

"Pay as You Wish" Menu

I turned on my tube to catch the nightly news last night and saw the most touching story. Restaurant owners that truly care for their community and customers. It all started when they started more people split meals. They also noticed that regulars who used to come in twice a week, were only coming in once a month. The reason? The recession.

The little italian restaurant is in New York and they cook everything from scratch. They now have at least 2 featured menu items labeled" pay as you wish" items. It's to help moral and hopefully will help keep their business going. The owner said that it didn't matter if people could only afford a quarter or 2 dollars. It's such a testament to people's generosity and the true meaning of holiday spirit;giving what you can.

The link is below. It's definitely worth your 3 minutes today =)

http://abcnews.go.com/video/playerIndex?id=6398192

The Boy in the Striped Pajamas

My husband and I decided to see a movie tonight. It's his only day off this week, so we wanted to make it special. We were thinking of seeing Four Christmases because it seemed like a feel good, holiday film. At the last minute, we read the reviews. A bad habit Foti and I have recently formed. ( They're often off base from our taste and usually spoils are fun!) At any rate, we decided to go with the movie with the best reviews, The Boy in the Striped Pajamas. We didn't read the story line, only the reviews. It got an A+ from critics and B+ from regular folks. We decided to give it a shot, even though it's grossed a modest 827K.

It' s a wonderful story. Poignant, compelling, dramatic, eye-opening, heart-breaking and yes, a real tear-jerker. It depicts a story about war, friendship, ignorance, innocence and the end of childhood. I guess it's not your typical holiday movie, but it sure did leave me feeling blessed. I have a much fuller appreciation for part of my heritage and where I am in my life today.

I don't want to give away the movie or give a synopsis. I'll just say it is a must see especially for those who think the holidays are all about the gifts and hoopla. It's about togetherness, family and friends. Appreciation for all things, even the small things we take for granted, like food.

There is one part I'd like to share and it's not in the trailer. Maybe it spoke to me because I'm a chef. It's when Bruno shares a dessert with his secret, forbidden friend Schmultz. To see a child starving and devour food in that way was heart wrenching. Perhaps we don't have as many problems we do today as we did in those days, however, hunger is still prevalent. This Christmas I plan to continue working on helping with the local hunger problem in my community. My Christmas wish is that everyone does the same. That's truly what I want. It's funny. No matter where I go nowadays, all I can focus on is how can I help with hunger problems.

(now I'll politely step down from my soapbox ;)

Banana Pudding with a British accent

I made banana pudding this past Thanksgiving for both sides of the family. I accidentally dropped the one I made for my mom's side upside down. She literally had 10-13 desserts on this table and I was trying to fit this in and SPLAT! Foti and my brother were the only ones who were able to try my pudding. Everyone else was sad they didn't get a scoop in time!

Foti's family gobbled theirs all up. Luckily, they managed to eat theirs, instead of spill it everywhere. I usually make more extravagant desserts for the holidays. Mainly because I enjoy it, but when you're a chef, many family expect to be dazzled with a sinful treat on the holidays. Who can blame them ?

This recipe isn't my own, but this lady does make most of her banana pudding from scratch. Plus, she's got a British accent to boot. My favorite! Therefore, she's blog-worthy!

Happy Thanksgiving

Biko. The Filipina's pumpkin pie.

Growing up, my mom's friends(too many to remember names!) would bring this over every Thanksgiving and/or Christmas. They would would either make it themselves OR there would be some sweet old filipina Lola(grandmother) slaving away in the kitchen making these. Often, she may even sell them to friends and neighbors for $15-$20 for enough for an entire family.

Anyway, this dessert was a big treat for my brother and I. My mom can cook several amazing desserts, but she never learned how to make this one. Bummer! This year my mom has been battling cancer and she won't be able to cook as much as she has in the past. She's pushing herself to make turkey, her famous honey baked ham, broccoli casserole, but nothing else. That's actually a small amount of food compared to what she normally cranks out. My brother and I are making all the sides and desserts.

One of the desserts I plan to surprise my mom with is biko. It's a sticky, sweet coconut and rice delight in your mouth. I hope to make her proud and surprise my family. It has such a nostalgic appeal. I LOVE warming this up in the microwave the day after Thanksgiving for breakfast with a warm glass of green tea too! Oh my gosh it's so good! The only thing I couldn't find was jack fruit. My mom used to have a lady make it for us with thin pieces of this yellow fruit (kind of like mango) throughout the bottom layer. Sorry Momma! Still, yumminess awaits us all...

Ingredients:
2 c. malagkit (sticky rice or sushi rice)
3/4 c. sugar
3 1/2 c. pure coconut milk
1/8 lb. unsalted butter
1 large egg, beaten

Topping:
1 can (15 oz.) condensed milk
3/4 c. pure coconut milk
2 to 3 tbsp. flour for quick thickening


1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.

3. Spread the rice mixture in a well buttered Pyrex dish and bake in a preheated 300 degree oven for 20 minutes.

4. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).


Serves 12

Buttermilk Pie Ya'll!

I just finished cooking an entire Thanksgiving dinner for friends at my 3 year wedding anniversary this past weekend. My poor husband has indulged in numerous Thanksgiving favorites well before Thanksgiving. You could look at that as a good or bad thing! I suppose it all depends who you are. With the holiday impending, I'm thinking of what I should bring to my my mom's and mother in laws this year. Luckily for me, both women are phenomenal cooks in their own right. Both will spend at least 2 days bangin' out 7-10 dishes all by their little selves.

I remember when I was an executive chef in little Beaumont, Texas at Two Magnolias restaurant. It was my first holiday away from home with my then, fiance, Foti. There was this wonderful lady named Ms. Pat who mad THE BEST buttermilk pies I'd ever had the pleasure of tasting. This holiday I think I will make this for both families, along with their other requests! Buttermilk pie always reminds me of Ms. Pat and how much she loved to make them every Friday for customers. I couldn't find her, but I found a sweet lady on youtube named India Galyean. She looks like she puts a lot of love in her pie. And isn't that what the holidays are all about? Making food with love, for the ones you love.

Enjoy and get cooking!

I fed 18 homeless/hungry people today AND YOU CAN TOO!

Today I was going through my pantry and saw how much abundance I had. I have a tendency to over buy and I think many people do. I had more than enough food. There was stuff that I bought because I hungry while I was shopping. (A very bad habit of mine!)

I went on the web and looked up my closest food bank. In my case, it was Capital Area Food Bank. On their website, they listed foods they were in critical need of immediately. They listed granola bars, canned meats, canned vegetables and cereals. I just wanted to make a difference.

I filled a grocery bag with all my impulse purchases from my pantry. I also went to the dollar store, where they had a 2 for one on canned vegetables. I also got granola bars, canned meats and cereal bars. I only spent $14 and got 22 lbs of canned food! Most of us spend $14 on a good lunch nowadays. To think, this would make such a positive effect on someone's day filled me with such joy. When I got to the food bank, they weighed my foods and evaluated them. The man told me that I would feed 18 homeless or hungry people for a day with my single donation. WOW. What an amazing feeling! I can definitely do this and will do this AT LEAST twice a month. If I was in town more, I would do it as often as I can. I also got an idea to maybe help start a cooking program over there for income challenged families. What a great way to spend a day off =) Helping others.

We all need help in our lives. Why not offer help when we're able? Year round, not just on holidays. I know I will. It's my new year's resolution for 2009, but I figure I'll start now.

Excellent customer service at Central Market

Yesterday, I went shopping at Central Market for a party I'm catering. My 3 year wedding anniversary. I suppose you could call it a occupational hazard. You know, being a chef, and so picky that you rather cater your own event. Why ? Because your cooking is reliable, fresh, organic and let's face it, the best you've ever had. HA! I'm sure that sounds funny! The truth is that when you see as many things as I've seen in the back of a kitchen( even high-end ones), it's comforting cooking for your guests. Also, it's more special than anything store bought.

Having said all that, the best place to shop at in Texas is Central Market. Sure I'm biased because I teach at all their locations, but never mind that! They truly have a superior product and amazing customer service.

I found myself stumbling through pumpkins, squash and gourds. Most people know they aren't technically edible or particularly tasty, As a chef, I feel like my brain could explode from trying to remember all the names of the varieties! That's why depending on a reputable place, such as Central Market, comes in handy. I spoke with the produce manager, Jesse and he got me up to speed and made great recommendations. He told me stories of his mom and grandma making pumpkin and carrot empanadas with powdered sugar sprinkled on top. It was so nice hearing an explanation and not just a curt answer to a question! I needed the perfect pumpkin to make my famous pumpkin cheesecake and he recommended the fairly tale pumpkin. Jesse gave me the perfect customer service experience. He answered my question and gave me a short anecdote!

Obviously I had to write a short note to the store manager. It's nice to say nice things at retailers and not just complain. Hmph! I learned for every positive customer card or letter that includes their name, they get a $5 gift card to their store. SO IF YOU SHOP AT CENTRAL MARKET AND GET GREAT SERVICE, PAY IT FORWARD AND TAKE A MINUTE TO FILL A SURVEY. IT WILL BE LUNCH ON YOU FROM THEIR OWN COMPANY. How cool?! Go Central Market and go Jesse!

Steve Hartman's, "Gourds Gone Wild"

For those of you who don't know, my husband is a television reporter for Fox 7 in Austin, TX. Foti is a descriptive and wonderful story teller. He gravitates to stories that serve purpose and finds the heart in any story he can. In local tv, it's not always possible to do this. He does his best everyday. 3 heroes in the news business he admires are Peter Jennings, Scott Lawrence(his first executive producer in Beaumont, TX) and Steve Hartman. ***I do have to mention he adores our favorite professor Charles Crixell from UH, but he's a grammar genius !

Back to my story, Steve Hartman is an amazing journalist and Foti still looks to him for inspiration.

He showed me this yesterday morning and said, "Baby! Baby! Baby! Look. Steve Hartman did a story on gourds and you have to watch it. Maybe you could even put it on your food blog ?"

How could I say no ? So please enjoy, "Gourds Gone Wild" and a terrific story today!

http://www.cbsnews.com/video/watch/?id=4562270n

"Eggstatic" with excitement!

I'm "eggstatic" today! (Oh yes, I went there.)Just waiting for some good news to come my way =) This funny foodie video only encourages my great mood =)

Inspired. By a vegan?

So I haven't gone back to being vegan or vegetarian. That would take true personal commitment that one day, I hope to have.

This is a website I stumbled across. I'm always checking out food websites and learning about food trends and chefs. Yup, that's what I call a personal hobby! I have to say that this website blew my mind. I'm absolutely fascinated with the articles and most of all, the out-of-this-world photography. Boy oh boy! I fell in love with every dish, and every photograph was true artwork. I would be honored if my photography in any future cookbook would look like this! The time, care, detail and perspective of of each photo is flawless. In fact, it's better than 99% of pictures in my cookbook collection. Of course, Thomas Keller's, "French Laundry," is still tops in my opinion. This is definitely a very close second. Not to shabby for a 25 year old ?! As my mom likes to say, "you go girl!" (Yes, she still thinks that's an actual hip saying.)

If you love food as much as I do(or come close), than you'll definitely appreciate this website. Whose this person I write with such admiration and enthusiasm? Her name is Lolo. She lives in Boston with her husband, Stewart and was featured on Martha Stewart. How's that for a tongue twister ? No, I'm not a stalker. Just a new, avid fan. Plus, I should mention it is plainly sited on her "About Me" section on her site. I wholeheartedly want to give her credit for such utter brilliance!

Enjoy her blog entries, photos and recipes! Geez,if all vegetarian/vegan food looked this gorgeous and appetizing, I would convert today! We all would. Then we'd have an influx of cows, chickens, lambs and other animals taking over the planet ! Maybe not such a bad thing ?

Check her out!!!!!

http://veganyumyum.com/category/editorial/

Plum-Berry Crumble

It's chilly out! Today reminded me of why fall is my favorite season. It's time to dust off all my soup, cobbler and one pot dish recipes. Ah, the beautiful rainbow of leaves, crisp breeze, tall boots and warm apple cider. What a great day!

I thought I would share a cobbler recipe. Make it for someone you love.



Plum-Berry Crumble


For the fruits:
4 plums, pitted and chopped into small cubes (about one cup diced)
1 cup frozen mixed berries(raspberries, blackberries and blueberries)
1/4 cup sugar
zest of one lemon
2 tbsp fresh lemon juice
1 tsp port
2 tbsp cornstarch

Crumble topping:
6 tablespoons butter, cold
1/2 cup dark brown sugar
1/3 cup flour
1 teaspoon ground cardamom
1/2 cup chopped pecans (optional)

Note: Confectioner sugar for dusting and vanilla ice cream to accompany.

Preheat your oven to 350F.

In a large mixing bowl, combine the fruits and the rest of the ingredients. Toss well.

Divide between 4 ramequins(or an 8 inch square baking dish) and place them on a baking sheet.*Fruits are may release their juice and a spill.

Set them aside while your prepare the topping.

In a bowl, combine the sugar, flour, cardamom and pecans if using.

Add the butter cut in small pieces and mix with your fingers until you get a mixture that ressembles coarse crumbs.

Divide the topping evenly among the 4 dishes. Bake for 25-30 minutes or until the topping is golden brown. (May bake an additional 7-9 minutes if making in one pan.)

Dust with confectioner sugar and serve with heaping spoon of your favorite vanilla ice cream! I love Bluebell with this recipe =)

Champagne and Sparkling Wine

I thought this was a great video to breakdown the differences and similarities between champagne and sparkling wines. With holiday season on my brain non-stop, I thought this was a quick way to answer questions I get all the time.

As a chef, I know a lot about food and some about wine. I know even less about sparkling wines. Still, I like to learn every chance I get. I can never know enough about what I'm most passionate about; food and wine.

The hostess isn't the peppiest person I've ever seen, but she does her job at getting her point across. It's 2 and a half minutes of worthwhile information you can retain forever.

Phone cards for the Troops & Breakfast Burritos

Foti and I decided that we are going to start doing more charity work in the new year. But, we figure why wait until January 2009 to start helping others? We decided to participate in an event to help raise money to buy phone cards for the troops overseas. This time is especially hard for them because they are away from their loved ones during the upcoming holidays. It's a time where we all blindly indulge in our favorite foods, surround ourselves with family and surprise our loved ones with christmas cheer and generosity. No matter what your political views on the war, we can all pretty much agree that being deployed overseas on Thanksgiving and Christmas sucks.

Today a local radio station, KLBJ and some people from my husband's station(FOX 7), all worked together to raise money for calling cards for the troops. Last year they made 100k, but with our struggling economy, not everyone could afford to be as generous. We still persevered and worked together in dreary weather to get as many donations as possible.

There were 2 highlights of my day! The first highlight was a retired trooper who personally donated 2 boxes of phone cards. Each card had 200 minutes too! It was incredibly inspiring and an amazing gesture of compassion =) All the volunteers were touched by his generosity and personal stories from when he was in the war.




Last and definitely least important, I discovered I don't completely hate breakfast burritos. Hate is such a strong word and I don't like using it. Yet, it pretty much sums up how I feel about breakfast in the form of a burrito. It's like eating hot soup mid-May, just not an appetizing scenario. I'm not totally a convert. No, no, no. Did I say that ? I still think eating a fresh, crisp apple is a way better breakfast than a morning burrito concoction. I'm sticking to that! However, I guess there are exceptions. Today I learned that breakfast burritos are OK if it's freezing cold, extremely early in the morning, if you're volunteering and if they were donated and made with love. In that exact case, they aren't half bad. They got me through the afternoon. That's as far as I'm willing go. (Trust me, it's major progress.) Food made with love can definitely move mountains or in my case, not hate a dish. Same thing pretty much.

Basically, charity rocks and breakfast burritos aren't inedible.

Vote or Die?! Why not just watch Martha & Cookie Monster?

With all this talk of politics, I needed a reprieve. I originally was going to put a recipe up for a patriotic cheesecake. You know the one. The classic 9' x 13' cheesecake with strawberries and blueberries. It looks a flag. Feel the excitement. I just hate how the classic recipe has "no bake" cheesecake filling. It's something a syrupy,sweet neighbor would make on the 4th of July BBQ.

However, in lieu of a patriotic recipe, I decided to put this hilarious video of Martha Stewart attempting to decorate cookies with Cookie Monster. He was always my favorite character on Sesame Street! I just don't remember him being this saucy and impatient. Quite frankly, he's genius! I haven't seen anyone rattle Martha like this. I don't even think jail or the feds got this much of a reaction out of her! I joke, but deep down, I'm a big fan of Miss Martha. She's got some ridiculous projects that I swear I'll make one day, but never do. Her recipes are crafty and I love her for that.

So, the only thing patriotic about this video is the color blue in a puppet! Having a woman is pretty American too =)

Jacques Pepin makes it easy!

There are so many wonderful and informative culinary instructors in the world today. Unfortunately, most of them aren't on the Food Network. Don't get me wrong, I love Barefoot Contessa, just like the rest of us, but there is something to be said about being taught by a trained chef.

Watching Sara Moulton prepare food from scratch on "Cooking Live" was the highlight of my day. Although that was many, many years ago, I still get a thrill from watching an enthusiastic, knowledgeable chef prepare food his/her own way.

If you live in Napa Valley, John Ash is a great instructor. When I was at a culinary workshop in Seattle, he spoke about how to peel a shrimp properly for almost 20 minutes. Sure that included an anecdote of how he went to a restaurant and they peeled their shrimp in haste and he had to leave, but the man clearly has a passion for food and how it's prepared. In Houston(although she teaches all over the country),Suneeta Vaswani has a world of information on spices, technique and the history of Indian food. You feel like your a small child and your Indian grandmother is teaching you about her family heritage.

Point is, there are great chefs all around. There are people that are really good cooks that never went to culinary school. I think there is a certain security and respect that I have for someone who has either gone to culinary school or worked in a professional kitchen for the better part of their life. I still enjoy learning from chefs all around the world. I can never learn enough.

Below is a perfect example of making easy appetizers yourself. Jacques Pepin is a phenomenal instructor and dean at the French Culinary Institute. My old assistant turned dear friend, Ashley, graduated there and actually worked with this culinary hero of mine. I strive to develop and teach recipes people can enjoy without intimidation. Bon Appetit!

"Special Cake"

So I have this friend Lesley, and her dessert specialty is simply called, "Special Cake." Whether it's your birthday, anniversary, Thanksgiving or Christmas...she has her "special cake" in hand. Her recipe is top secret and it's unlike any cake I've ever had. It tastes like pineapple, coconut, fruit cocktail and whipped cream. It's a canned tropical dance explosion in your mouth. Les made this cake (I kid you not) almost 3 years straight for EVERY occasion we invited her to.It was a cult classic in our group of friends. In the picture below, she made it for Foti's surprise birthday party. BOY was he surprised! This was about the 3rd "Special Cake" we'd eaten in a few short months. We truly appreciated the thought though. She definitely cuts big pieces too. No one better waste a crumb either!





I should mention that she also makes this 7 layer taco dip AND spinach dip, that's out of this world.

Even though she doesn't have a lot of recipes in her arsenal, she does try. She's always cooking up new things and even invents recipes of her own. Last year, she made this Hawaiian meat loaf and was super proud of her own recipe. She tries new things, which most people don't. I just don't get girls nowadays that don't cook. They don't even have a dish they can whip for the holidays or a friendly gathering. Quite frankly, it's sad. At least make a box cake. Anything is better than a grocery store cake or frozen appetizers! BLAH!

Hopefully, Lesley's "Special Cake" will inspire one of the dozens of people who read my blog, to make something special from scratch. Good or bad, at least you tried =) Give it a catchy name too. That definitely helps!

Sinigang. "Chicken soup for the pinoy's soul."

In case you didn't know, I'm half Filipina, and proud of it! It's definitely my better half for many reasons. One big reason is my love for food that was passed down from my mom at a very early age. Since that's been established, I decided to write about something I made for myself today, Sinigang (Sin-ah-gung). Americans have chicken soup, Vietnamese have Pho, Russians have Borsch, Mexicans have Menudo, Greeks have Avegolemono, French have Bouillabaisse and Filipinos have Sinigang.

Although sinigang is not as popularized by people in the United States, it's my favorite comfort soup. It's great for fall, winter, rainy days and Sundays. It's also great for common colds and even hangovers. It's just a fabulous soup all around! For those unlucky people who haven't been fortunate enough to taste this delicious soup, my heart truly goes out to you.

It's a soup that is as truly unique as the people that make it. Sinigang is savory, tart and made from beef, shrimp broth, or plain water. The unique tart flavoring comes from tamarind paste or powder. You can make it with pork, salmon, shrimp, beef or omit meat all together. Any vegetable is terrific with this soup.

My mom used to make her Sinigang with beef, chinese cabbage, broccoli, baby bok choy, carrots, potatoes, baby radishes and cayote. I still think she makes the BEST Sinigang. (That is a personal and professional opinion.) I remember my brother and I coming home from school and we could smell it right when we walked in the door. We would say,"Yeah! Mom made Sina-gunk!" We just absolutely loved it growing up and, to this very day, it brings back so many memories. I always use to burn my tongue it right off the stove because it was too good to resist.

I also like the simple version of daikon, spinach and large prawns too. It's usually the first thing to disappear at any family gathering. The next food to vanish would be the fried lumpia! There are dozens of ways to make this Filipino classic. Try making this and give your tired chicken soup recipe a break!

Happy Halloween

Hope this makes someone out there smile! This gave me a much needed laugh. These poor pumpkins make the ultimate sacrifice to make our holidays festive. Don't they ?

Eating Mud Pies in Haiti

I was making dinner for Foti and had MSNBC in the background. I heard the most disturbing story about Haitians eating mud for daily sustenance. Upon hearing this, I immediately stopped what I was doing to watch the story. 

The reporter explained that high fuel prices have increased transportation and food costs on wheat, corn and rice. In fact, food prices have spiked over 40% in the last year in Port-Au-Prince, Haiti. Since most Haitians can't afford rice, they eat cookies made of dried yellow dirt as their daily nutrition. 

In the past, pregnant women and children would eat the dirt cookies as a source of calcium or as an antacid. Now, they're eating these hard disks made of mud, salt, and vegetable shortening, as daily meals. This is what most poor families eat 3 times a day.

To make matters worse, several hurricanes this year have flooded crop fields in several Caribbean countries.   Haiti must import most of its food and that means higher prices at the markets.  A $5 bag of 100 mud cookies is the only affordable option for most. 

This upsets me to the core. There is no reason why anyone on this planet should have to eat dried mud. Besides parasites and the fowl taste of dirt, I'm sure there's a myriad of more unpleasantries that are associated with eating these "dirt cookies". Cookies should be made of flour, sugar, eggs and should have some yummy chip, chocolate or nut. Maybe all three if you're lucky.

This is a crisis; it's an epidemic that's plaguing this world we all share. With the abundance of food in our country, I can't help but feel guilty every time I throw something away that "went stale" or "expired". Why did I overbuy ? Maybe I was hungry when I went shopping for food-- a common problem I have. Just because we can spend , doesn't mean we should spend. Maybe I could have sent $20 to Haiti or the Philippines, and made a REAL difference in someone's life ?

When I went to Greece, I saw a few homeless people and no one begging for food. Maybe it was the towns I stayed in, but the abundance of food was all around. Birds and stray animals feasted on grapes, figs and pomegranates. In almost 1 month, I saw no one begging for food. So why can't it be this way in all countries with declining markets and temperate climates? Corporate greed, lack of caring or maybe both. There is always a positive role we can play on this earth. We are so ignorant to the way most people in third world countries live and the measures they take for daily survival. I have bigger future plans to address this hunger issue, but I can only help what's going on now. I do my part whenever I can. There's just always something we can do for less fortunate people; PERIOD.

The Beet Goes On...

I think beets get a bad rap. I'm already working on cooking class proposals for Spring 2009, and had beets on the brain. I was considering sprinkling in some of my favorite beet recipes into my curriculum, but then suddenly paused. Why ? 

Beets are fantastic! They are full of flavor, color and great nutrition. Beets are the sweetest vegetable I know, next to carrots. Eh. What's so cool about carrots? You can mash, pickle, roast, saute, drink and puree beets. Not to mention, you can dye other foods with beets and even make interesting stamps with them.

Hesitation to adding beets into my cooking classes derives from most people having an utter disdain for them. A canned beet taste NOTHING like a fresh beet. It's like comparing a fresh pineapple to a canned one. They are from 2 totally different planets and there's simply no comparison. It's just that most people can stomach a canned pineapple, but not a canned beet.

Beets just don't translate into anything appealing to the average joe. All I am saying is, give beets a chance. If you totally hate them.... just give them a second, third, or fourth chance until you like them!

Top 5 Reasons I LOVE BEETS:

1. Roasted Beet and Goat Cheese Ravioli with White Truffle Oil atop Sunflower Sprouts.(My  personal recipe that I'm extremely proud of,  and I try make this as often as possible.)

2. Fresh beet juice blended with a few slices of honey crisp apple and organic honey.

3. Beets are low in fat, but high in Vitamins A & C.

4. Beets are an excellent food for pregnant women. (I have 5 friends that are preggers so this is right up their alley.)

5. Here is my educational tid-bit: Research in Hungary indicated that beet juice and its powdered form slowed the development of tumors. A Dr. Alexander Ferenczi observed beets aiding cancer patients. He also concluded that beets seems to help animals fight cancer too!

Lemon Kissed Shrimp a la Whole Wheat Spaghetti

I think the foodie bug has officially bitten my best girl friend from college, Chelsea. 

Chelsea is going through a challenging time right now. She's giving up her, "Eat Everything in Sight" card, just in time for the holiday season. This is arguably, the best time of the year for food lovers alike. Does she honestly think she'll be able to resist my coconut cream cheesecake or gingersnap-pumpkin trifle at my uncle's yearly, christmas bash? Poor girl. I will support her until she cracks.

First, she wanted to learn about spices. Now, she's moving on to actual recipes. She asked me for a sample of some healthy recipes to hold her over until my cookbook comes out. So I left a packet of recipes from my last cooking class at Central Market in Houston.  There were at least 5 delicious fall recipes, which included personal tips and handwritten notes from my class. Nevertheless, she left the packet on her bedroom floor. Did I mention, she adopted a new dog named Jackson who isn't potty trained? I'm sure you see where this is going. She's now high and dry. No recipe packet to get her started. 

 

So like the true friend that I am, I'm posting this recipe for Chelsea and those like her. 

Bon Appetite!

Lemon Kissed Shrimp a la Whole Wheat Spaghetti

Lemon Oil: 1/3 cup extra virgin olive oil & 1 medium lemon-zested (combine and set aside)

Pasta Ingredients: 

1 pound of Whole Wheat Spaghetti

2 tbsp of olive oil

1 tsp of chili flakes

1 small shallot-minced

1-3 cloves of garlic-minced

1 pound of fresh jumbo shrimp(raw, peeled and deviened)

3 cups of baby arugula or spinach

3 tablespoons of flat-leaf parsley

1.First cook pasta in a large pot of boiling water with 1 tablespoon of kosher salt. (7-9 minutes)

2.Drain and reserve 1/3 cup of starchy liquid.

3.In a large, stainless steel skillet warm the lemon oil over medium-high heat.

4.Next add shallots, and garlic and cook for 1 minute.

5.Then season the shrimp with salt and pepper and add to the hot skillet.

6.Cook for 3-5 minutes or just until shrimp is pink on all sides. DO NOT OVER COOK!!!

7.Mix cooked spaghetti, lemon juice, lemon zest, chili flakes and season with additional salt and pepper.

8.Turn the heat off and add arugula or spinach and toss until evenly combined.

9.Add chopped parsley at the end. 

10.Serve immediately.

OPTIONAL: ( ADD :freshly grated parmesan cheese and/or 1/3 cup of heavy cream for the real version!)

There you have it. A healthy and tasty meal for 2 in under 20 minutes!

Paula Deen. Freaky or Funny lady ?

I just got my cable back. I lived without it for awhile, but missed shows like No Reservations, Jon and Kate Plus 8, Project Runway and a few other guilty pleasures. After finishing a fall cooking class at Lake Austin Spa, I decided to plop on my comfy couch with a Miller Chill and peruse the channels. 

A loud cackling laugh caught my attention and there she was, Paula Deen. Everyone knows she loves butter and all things fattening. She definitely isn't afraid to show it either! I love that she has fun and find her less annoying than several other people on the food network. That being said, I continued to watch her show, "Paula's Party" in a coma-like state of exhaustion. She was making chocolate covered peanut brittle and it didn't look half bad. In fact, it looked pretty good! She was saying "ya'll" a lot and just looked like she was having fun. Until I saw her have a little too much fun...

I'm definitely not a prude by any means and have no desire to be a nun, but that woman has totally lost her marbles. She put her arms around this sweet, old southern man who made candy for a living. She dipped some candy in a big chocolate machine with gloves and then put chocolate on this man's face. Paula kissed him right on the lips twice! Afterwards she began licking the chocolate off both sides of his cheeks and this man's face was as red as a turnip. She then sat on another guy's lap and fed him chocolate dipped peanut logs. By the way, the last guy seemed to be WAY into to it.

Am I crazy for thinking grandmas shouldn't be acting like this or what ?! Maybe she can get away with this because she is older? If Giada or Sandra Lee acted like this I definitely think they would called out nationally. They would be accused of using their looks or sexy image to sell their show, but I guess when you're over 50 you can go bananas. People will just think, "That Paula is so silly!"

It seems to be working, so more power to her !

College Students on Food Stamps

According to collegefinder.com, some Florida State students are getting food stamps because they can't afford their basic food groups. The website goes on to say that over 54,000 students have benefited from food stamps, which is a 44% increase over this past year. 

This seems to be trend that's happening at universities and colleges all around the country. It seems families aren't the only ones struggling with rising grocery prices and a downward economy.

On abcnews.go.com that there was a student from Benedict College in South Carolina named Terry Capleton. He started a facebook group called, "I Ain't Afraid to be on Food Stamps" and there other groups on facebook with similar names.

This is astonishing! I delved into this subject more with research via the web and discovered students from New York, New Hampshire, California, Washington and Texas are all applying for food stamps. Regardless of the negative connotation, I think it's sad that so many students are working to improve their life and can't afford food. They should be concerned with their class subject, homework and graduation. I think this is a reason dumpster diving is becoming so popular. People are going to great lengths to survive in this tragic economic crisis. Without proper nutrition, how can students concentrate on their education ? We all can do our part, even if our part is small. Small parts do collectively make a whole.

I've volunteered teaching cooking classes for local food banks. I taught people how to get creative with less expensive ingredients, but there is always more to do! Donating food year-round is a great way to address the epidemic. Everyone I know, thankfully, has so much food. I will definitely donate to my local food bank every month and not just on holidays. People are hungry year-round and not just at Thanksgiving and Christmas. Besides, how long could a turkey and mashed potatoes possibly last? DONATE TO YOUR FOOD BANK TODAY!!!

Murder Mystery Dinner Party

Tonight I catered a Murder Mystery dinner. It was raining cats and dogs, which made it extremely challenging shopping for special ingredients. I don't particularly enjoy shopping last minute, but I insist that food is always fresh for my clients; so I deal with it.

There was much thought and care put into my dishes in order to enhance this party. Being creative is something I take pride in. I even seasoned many dishes with smoked black sea salt and purple salt to add that spooky edge to the meal. It's those little details that no one does, but everyone remembers after a fabulous evening with friends.

Most people dressed up in character, but there were a few who didn't. This troubled me. Why attend a murder mystery if you aren't really into it 100%. Another thing that troubled me was the coordinator. She lacked enthusiasm for her own event.  Here's where I'm going to get on my soap box:  The hostess had cheesy clues. She didn't require people to dress their part. The decor for the part was minimal. And there was no prize or photographer. The most exciting thing about the party was my food.

Maybe no one ever taught her how to throw her own party?

7 STEPS to throwing a GREAT Murder Mystery Party :

1. Have a fabulous theme, story and engaging characters.

2. Decorate like you mean it! There is a Party Pig, Party City, Michael's, Target and Wal-mart in every town (unless you live in Iowa like my Aunt, but even she is a great decorator), so there is no excuse not to get into the spirit of things for your own darn party.

3. Make OR order memorable, playful and delicious food for your guests. Trying to solve a murder can work up an appetite and life is too short to eat junk.

4. Clues that make sense are a "good thing." ( Care of Martha Stewart.)

5. On that note, maybe even go to her website :www.marthastewart.com. She definitely doesn't need a plug from lil ole me, but she got one. She has all kinds of crafty, seasonal ideas that you can water down and make your own.

6. Have a photographer or someone to take photos. You're making memories people ! Who doesn't need a good blackmail picture of your friend dressed in character?

7. Everyone loves prizes. Get a prize for your winner. What prize? A great bottle of wine is a great prize. Need a recommendation from a chef ? OK, I love Inheritance, Syrah. It's amazing with steak or equally enjoyable with a chocolate truffle. It's a versatile wine. 

Now, I'm trying to plan a murder mystery party for myself and some friends.  I'll definitely follow my own 7 step program to insure a successful event! 

Herb vs. Spice -What's the difference?

                     Herbs      VS    Spices

Herbs(Herbaceous) are from the leaves of non-woody plants. Generally they have some medicinal value and are used primarily in savory cooking; however,they can be used in some sweet dishes as well. Herbs grow well in temperate climates. Some have no culinary value to them at all. A good rule of thumb is to use fresh herbs at the end of cooking. If you don't, herbs often turn black from oxidation or lose their flavor, especially when high heat is involved. 

Examples of popular herbs:

Thyme, Sage, Oregano, Parsley, Marjoram, Basil, Chives, Rosemary and Mint.

_________________________________________________________________

Spices are from roots, flowers, seeds, fruits or bark. Spices were traded and used as currency in the 15th century, thanks to Mr. Christopher Columbus. Spices come whole or ground and can loose their intensity if left to sit in your cupboards too long. I throw spices out after 3-6 months of not using them. Their flavor is too dull and stale for my taste. (See previous blog on spices!) A good rule of thumb is to use spices when start cooking to give depth to your dish. 

Examples of popular spices:

Cinnamon(Bark of Cinnamon Tree), Ginger(root), Cloves(Flower bud), Saffron(Stigma;female reproductive part of saffron crocus), Nutmeg(seed), Cumin(seed) and Vanilla Bean(undeveloped fruit of an orchid) 

Spice up your life!

It never ceases to amaze me why people don't cook! One of my closest friends, Chelsea, seen in the picture above, used to hate to cook. With me as a friend, why should she, right? To my utter delight, she's finally taking an interest in cooking. I insist that she does most of her cooking from scratch. She needs to learn the right way. My way!

So what's preventing this smart, busy sales executive in her late twenties from cooking on a regular basis? I thought for sure it would be hassle of having to do all the dishes or just being tired from work. I was wrong! It was spices? How? What? Why?

Chelsea called me on her way home from work last night and asked me if I had any dishes with the same 4-5 spices. I was puzzled. Why would anyone want to make dishes with the same 4 spices?  It's like going to your Grandma's house and having all the dishes taste like thyme, rosemary, salt and pepper. Even worse, it's like eating Indian everyday. Too much of a good thing can bore any pallet. It's not just chefs who like variety!

I asked her, " Why do you want to learn how to cook with the same spices?"

She went on to explain that she finds recipes to make (better all be mine) and then buys jars of  spices that range from $4-$8. The problem is that she doesn't cook enough to use them before they turn bad or forgets she even bought them. Chels would spend $30-$40 on making a meal for two. Which raises a valid point, "Why not just eat out for that amount?"

I won't get on my chef pedestal and explain why we should be conscious of what we eat and spend time talking around a table. I could go on, but I won't. Is overspending on spices a significant reason why many people don't cook and/or experiment in their own kitchens? I always assumed it was sheer laziness, exhaustion, lack of interest or addiction to fast food. I thought everyone knew about the bulk isle of the grocery stores like Central Market, Whole Foods, Wild Oats or Fiesta? I guess I was wrong.

As a chef, I make crazy adventurous things ALL the time. I guess it's my job, but it's also my passion. Making the same thing in the same week or two would be career suicide for me. Plus, Foti is accustomed to not knowing what to expect to eat when he comes home. It's our thing. That's how we roll in Casa de Kallergis. I would spend a small fortune on spices if I got a jar of every single new spice I used. 

The beauty about the bulk isle is that you get what you need. Plain and simple. Just because there is a large scoop, doesn't mean you have to fill your zip bag to the tippy top. As a general rule, spices are usually fresher in the bulk isle.  Also, you can get what you need without breaking the bank. It's also a great way to try a new or unfamiliar spice without investing a lot of money. So cook and bake away!  One less excuse not to meet and eat around your table. Happy Cooking Chelsers =)