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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Writing/Publishing

Life Lessons in the Kitchen: Patience

26 Friday Feb 2016

Posted by snackingkitchen in Cooking, Ideas, Uncategorized, Vegetarian, Writing/Publishing

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Caramelized Onions

Life has taken a few interesting turns in the last few months. With it, it brought a level of stress and anxiety. As much as I am trying to stay positive, I find it difficult. And so, I walk into the kitchen and turn to cooking, to feed, to soothe, to take a moment from thinking about everything that is happening and everything that is not. This sounds like one of those non-specific Facebook posts, does it not? But without going into details, I’ll just say that a lot of balls are up in the air right now and I’m failing at juggling.

But back to the kitchen. One onion, a few cloves of garlic, and thyme. And time. That night’s meal prep was an exercise in patience. Thin onion slices, mingled with minced garlic and a sprig of thyme with a bit of olive oil. Over medium heat, they softened up, sweetened up, and turned tender. There was no hurry, no cranking up the heat, no multitasking. Just the sweet and savory aroma filling the kitchen. At the end of the process, I splashed a little bit of rice vinegar and turned off the heat.

There are so many uses for this jam-like onion condiment. I spread the onions on a piece of sourdough bread, topped with sharp Cheddar, and thin slices of crispy pear. A second piece of bread went on top, lightly pressed, and transferred to a skillet. The end result was a perfectly crispy and gooey grilled cheese sandwich.

Happy stomach, happier heart.

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Tomato Soup and Grilled Cheese ~ Classic Dinner Combination Dressed Up

24 Tuesday Sep 2013

Posted by snackingkitchen in Cooking, Dinner, Soup, Writing/Publishing

≈ 2 Comments

Some foods just go together.  Mashed potatoes and meatloaf.  Burgers and fries.  Pizza and beer.  Last night, while I was having a quiet evening at home, I was craving one of these classic dinner combinations.  For me, it was a bowl of roasted tomato soup and a grilled cheese sandwich.  For full disclosure, I admit that the soup came straight from a container.  But worry not, I am giving you 5 ways to spruce up your tomato soup and 5 more ways to upgrade your grilled cheese sandwich!

5 Ways to Dress Up Roasted Tomato Soup:

  1. Add minced onion and garlic.  You can add the two raw, or quickly saute them in some olive oil.
  2. Add chopped herbs.  Basil is classic with tomatoes, but parsley and cilantro work equally as well.  Also, try chives, thyme, or green scallions.
  3. Drizzle with a tablespoon of extra virgin olive oil -or- balsamic glaze reduction – or – heavy cream.
  4. Serve with cheese croutons.  Think of this as the tomato soup and grilled cheese in one.  It’s purely delicious and you don’t have an extra plate to wash from holding the grilled cheese sandwich.
  5. Put an egg on it.  No joke.  A properly poached egg on top of the tomato soup is quite decadent and beautiful.

5 Ways to Dress Up Grilled Cheese:

  1. Switch up the bread.  Try focaccia, bagel, or croissant.
  2. Use a combination of shredded and sliced cheese inside.  Try a slice of smoked Gouda with shredded Swiss cheese.
  3. Fit thinly sliced onion and tomato between the bread and the cheese.  Spicy salami is another fantastic addition.
  4. Triple decker.  If you can’t get enough of the sandwich, build it with an extra slice of bread – and for an extra bonus, you’ll get to use more cheese.  Cheesy!
  5. Wrap the sandwich in bacon or prosciutto before frying.  This is kind of a joke, but I’m sure there will be at least a few of you who will try this.

What is your favorite dinner combination?
What is your favorite way to eat tomato soup and grilled cheese sandwich?

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Window Shopping and Day Dreaming at the Metropolitan Market

17 Wednesday Jul 2013

Posted by snackingkitchen in Kitchen, Seattle, Writing/Publishing

≈ 1 Comment

The last time I window shopped, I admired sparkling diamonds, jewel-toned stones, and strands of white gold.  On previous occasions, I brushed my hand against soft silk scarves and felt luxurious leather bags.  This time around, I headed to my local Metropolitan Market to do a little bit of window shopping for my kitchen.

Granted, my kitchen is pretty well stocked.  Years of collecting random dishes, silverware, lots of bowls, and the recent gift of a KitchenAid mixer have served me well.  That being said, I could not resist the offer from the Metropolitan Market to enter the Gourmet Giveaway for Bloggers for a chance to win three kitchen items of my choice.  

Let me be honest, choosing was not easy.  I was pulled in many directions by wine glasses, printed kitchen towels, and whisks of different shapes and sizes.  I looked at lunch bags and cutting boards, and played with salt and pepper grinders.  In the end, I settled on the three items below:

Le Creuset Enameled Cast-Iron Round French Oven in Flame:  clearly this had to be in flame because of my obsession and love for everything orange.  I have cooked with Le Creuset in the past and have a smaller red French oven at home, so I appreciate the durability and excellence of this kitchen item.  This particular French oven would add great versatility to my kitchen.  I can already dream of making chili in it or smelling the aroma of a roasted chicken!

For my second item, I picked this ice cream maker by Cuisinart.  How could I not?  We are experiencing a heat wave of sorts in Seattle and the summer berries are at their peak – perfect time for ice cream to keep me cool and collected.  Come fall, I’ll scoop ice cream over pies; and in the winter, the ice cream will make a sweet topping for chocolate brownies.

For my third and last dream item, I selected a set of orange and turquoise Thin Weave Sateen Placemats made by Pacific Merchants Trading Company.  Besides being my favorite color combination, these placemats are stylish enough to use for inside dining and are durable to be used on a patio for al fresco dining.  They would also make colorful background for future food styling.

If you were to pick your three dream items, what would they be?  This is a perfect time to do some shopping, as the Metropolitan Market’s Annual Housewares Sale is just around the corner!  Visit your local store July 18-21st to find everything you might desire for your kitchen!  Selected items are up to 70% off and all regularly priced iteams are 20% off.  They have it all – baking dishes, pots and pans, and small kitchen appliances; towels, napkins, and placemats; cups, glasses, and kettles.  Once you buy your dream items, you can carry them home in bright reusable totes.

I couldn’t leave the store without picking a few items for dinner.  I grabbed a pint each of raspberries and blueberries, along with an heirloom tomato, fresh mozzarella ball, prosciutto, garlic naan bread, and castellano olives.  At home, I whirled up hummus, arranged cheese, tomato, and proscuitto slices with homegrown basil, and grilled naan over a gas flame.  Berries and olives went straight into decorative bowls.  And a chilled bottle of Chardonnay Viognier blend completed this light supper.

 
Disclaimer:  I will be receiving a $25 giftcard from the Metropolitan Market for participating in the Giveaway Contest and posting this write up.  All opinions expressed in this post are my own.
 

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Be a Good Neighbor ~ Recipe for Chocolate Chip, Coconut, Cherry, Oatmeal Cookies

29 Wednesday May 2013

Posted by snackingkitchen in Cookies, Dessert, Recipe, Writing/Publishing

≈ Leave a comment

I remember when my family moved to our first house.  We were just a few years into our adventures in the United States, still adjusting to the culture and traditions of our new country.  I must have been fourteen years old.  There was a knock on the door.  A couple, middle aged, was standing at the door, holding a plate of cookies.  “Welcome to the neighborhood!” they said.

Fast forward many years.  The Artist and I moved into our home.  A few weeks later, there was a knock on the door and another plate of cookies, with sprinkles.

Turns out that while we were on vacation, our neighbors moved away and we came back to a new family living next door to us.  They mowed a strip of our grass and asked if it was ok to use our driveway to move in their piano.  We exchanged a few words and our names.  I found out I have a Russian accent, as if I didn’t know that already.

And then, I baked a batch of Chocolate Chip, Coconut, Cherry and Oatmeal Cookies to take next door for our neighbors.  The tradition continues!

As a major side note, this was the first time I used my generous and beautiful birthday gift from some of my dear girlfriends – thank you!

For the cookies, prepare a batch of chocolate chip cookies according to the 12 ounce chocolate chip bag.  Mix in 1/2 cup of each: shredded coconut, dried cherries, and oatmeal.  Bake according to directions.

The extra cookies went to work with me and the Artist to share with coworkers.

Want to share your favorite tradition or custom?

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Knife Safety in the Kitchen ~ Where to Store Your Knives

08 Wednesday May 2013

Posted by snackingkitchen in Cooking Classes, Kitchen, Writing/Publishing

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As some of you may know, I teach Knife Skills classes – the essential know-how for every cook in the kitchen.  As part of my classes, I discuss knife safety and a variety of ways to keep the knifes safe.
 
I’ve been dreaming of a magnetic knife strip for quite some time and am happy to report that the dream is now a reality. 
 

Usually, the magnetic strips are attached on the kitchen’s backsplash and the knives hang vertically.  The Artist and I hung the strip on the bottom of the kitchen cabinet (ok, he hung it up and I just watched).  The knives are attached to the strip horizontally, taking very little space.  I love it!

If you have kids or pets in your household, I would recommend a different system to store your knives, for safety reason.

Interested in signing up for a Knife Skills class? Let me know – I teach both individual and group classes.

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Ina Garten the Barefoot Contessa, Seattle, and a New Year Pluot Cake

18 Tuesday Sep 2012

Posted by snackingkitchen in Cooking, Dessert, Fruit, Recipe, Seattle, Writing/Publishing

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About four years ago when I was making a critical decision of leaving my life in Dallas to attend the Culinary Institute of America, I got a call from my mom.  She told me a story about Ina Garten, the Barefoot Contessa who went from working at the White House to running a specialty food store.  “Are you telling me to follow my dreams, mom?” I asked, thinking she was using Ina as an inspiration.  She wasn’t, she was just sharing.

Fast forward to my decision to attend the school and years of emotional, physical, and financial struggles, most of which have been overcome with hard work, support and a little bit of luck.

My mom called me last week, informing me that Ina will be speaking at the Seattle’s Benaroya Hall.  “Would you want to go?” she asked.  I bought two tickets and we went.  I haven’t seen my mom so happy in a long time.

Ina’s visit came in the middle of the Jewish New Year.  In honor of Ina and the New Year, I decided to bake Ina’s Plum Cake “Tatin”.  Unfortunately, the store was out of plums, so I bought a bag of pluots instead.  Pluots are a hybrid of plums and apricots.  If you haven’t tasted one before, you’re in for a treat!  I made quite a few changes to the original recipe and the family loved it!  The Pluot Cake was a perfect sweet ending to a New Year dinner.*

Pluot New Year Cake

Ingredients

7 tablespoons softened butter, divided
8-10 pluots, halved and pitted
1/2 cup white sugar
1/4 cup light brown sugar
2 large eggs, at room temperature
1/3 cup sour cream
zest of 1 large lemon
1/2 teaspoon vanilla
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt

Directions

1.  Preheat oven to 350 degrees and butter a 12-inch tart pan with one tablespoon of butter.

2.  Arrange pluots cut side up inside the pan.

3.  Beat together six tablespoons of butter with sugar, until light and fluffy.  Beat one egg at a time until well incorporated.

4.  Add sour cream, lemon zest and vanilla.

5.  Sift together flour, baking powder and kosher salt and slowly incorporate into the butter mixture.

6.  Spread the batter over the pluots and bake in the oven for 30-40 minutes until golden and the batter is set.

7.  Cool the cake slightly and serve warm or at room temperature, spooning the pluots out on individual plates.

Alterations to the original recipe
-I used a 12-inch tart instead of a 9-inch
-I skipped the step of making caramel (less total sugar, one less step, and still delicious)
-I placed the pluots cut side up and did not invert the final cake
-I used large eggs instead of extra large (that’s what I had on hand)
-I increased lemon zest from 1/2 teaspoon to a zest of a whole lemon
-I used both white and light brown sugar

Enjoy!

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Good Morning, Gourmet.com – Road Trip: 10 Must-Try Seattle Eateries

31 Thursday May 2012

Posted by snackingkitchen in Restaurant Review, Seattle, Writing/Publishing

≈ 3 Comments

Ever wonder where to eat in Seattle?  Wonder no more!  Gourmet.com just published a list of 10 Must-Try Eateries.  How cool is that?

What’s even cooler is the fact that I got to contribute to the list and write about one of my favorite Seattle bakeries:  (full link to the post)

What is the city’s best bakery? And what pastry or bread can’t be missed?

Do not be alarmed by the lines that are likely to greet you on weekdays and weekends at Bakery Noveau. Instead, make your way to the counter and order a double-baked chocolate croissant. This flaky, sweet, buttery pastry packed with dark-chocolate decadence is worth every second of waiting and every penny spent. And don’t miss the jewel-colored macarons. My favorite flavor is cassis, with beautiful black-currant mousse between two wispy almond wafers. Pack your sweets in a brown bag and enjoy them on a stroll along Alki Beach with an unbeatable view of Seattle, rain or shine.

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I am Finally at Allrecipes.com! New Work Project

03 Thursday May 2012

Posted by snackingkitchen in Allrecipes.com, Seattle, Writing/Publishing

≈ 3 Comments

Hello world! I wanted to share exciting news about my new project.  I am the newest contractor with Allrecipes.com and will be working with their Video Production group for the next six months.
Here’s the welcome email I sent out to my new group.  Perhaps you will learn a thing or two about me as well 🙂

About me:

On the day of my interview I snapped a photo of the Allrecipes sign at the entrance to the building.  On my first day of work, I posted the photo with a caption “Dreams do come true!”  I have been trying to get a job at Allrecipes for the last four years and can hardly believe that I am finally here!  Orange is my favorite color.  I love food.  I love to write about food.  I love to cook.  I couldn’t have found a more perfect place to work.  Originally from Russia, I moved to the United States when I was thirteen.  Following the traditional path of high schoolàcollege, I graduated from UW with Bachelors in Economics and Political Science and headed to Dallas, TX to work for the Federal Reserve Bank of Dallas.  After five years filled with regional economics, charts, and graphs, I decided to go to culinary school and found myself in Hyde Park, NY at the Culinary Institute of America.  six-month stints in Iowa and Alabama followed, and I was ready  to return to Seattle. 

Outside of work I find myself traveling, salsa dancing, cooking and enjoying the beautiful Pacific Northwest.  This winter I finally got back on skis after 20+ years – it’s just like riding a bike.  I look forward to meeting you all!

Brush with Fame:

When I was just about to graduate from the Culinary Institute of America, I took a train down to New York City to drop off my resume at several magazines.  As I was walking into the building that housed Gourmet Magazine, I ran into Sara Moulton.  Sara was at the school a few weeks ago for a food writing panel, so I decided to be brave and say hello.  We briefly chatted and I headed up the elevator to Gourmet’s HR office.  I didn’t make it past the reception desk (after all, I was “cold calling/dropping” my resume.)  Making my way back to the elevator, I was greeted, once again, by Sara Moulton.  Seeing that I was still there, Sara invited me to step into her office, filled with a multitude of cookbooks and magazines.  We chatted about my hopes for the future, what I wanted to do, etc.  Sara listened, shared her personal stories and advised me on how to proceed.  Sara looked a lot smaller in person than what I had imagined, but she was incredibly warm, honest, and kind.


Do you love Allrecipes.com?  Share your favorite experience with the site.
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The List: Top Ten Things to Teach your Boyfriend when Sharing a Kitchen

20 Friday Apr 2012

Posted by snackingkitchen in Cooking, Writing/Publishing

≈ 15 Comments


I wasn’t the one who wanted to write this list, but the Artist insisted, saying it will be very popular and bring a  new audience to my blog.  “Alright,” I thought, “I shall give this a try.” I am not going to lie — the idea of finding a new audience is quite attractive, but the main reason I chose to write this post is to help new couples navigate one of the most dangerous rooms in the house… the Kitchen!

Keep in mind, the list is written from my perspective.  I consider myself very well acquainted with the kitchen, its tools and gadgets, appliances, towels, plates and platters, and the ingredients inside the refrigerator and the pantry.  My particular audience, the Artist, has a thing or two to learn.  And so I share the lessons and suggestions in no particular order in hope of a happier side-by-side kitchen existence.  Share these rules with your significant other and let me know what happens.







Top Ten List to Teach your Boyfriend when Sharing a Kitchen

1.  Do not put a paring knife inside a drawer filled with measuring spoons, measuring cups, chopsticks, and spatulas.

2.  When drying dishes in a drying rack, place the bowls and cups upside down, so that the water can drip and the dishes will dry faster.  Do not use excuse “the water will eventually evaporate” to explain why it’s ok to place the bowls inside of one another and stack them up inside the drying rack.


3.  If I cook, you clean!  That means washing all of the dishes, not just the plates and the forks we used to eat dinner.  There are cutting boards, pans, pots, knives, etc.

4.  If I give you a grocery list that has only 2 items (limes and chocolate), please do not forget to pick up chocolate!  And while we are on the topic of chocolate, chocolate is always, I repeat, always welcome in my kitchen.

5.  I love when you cook for me.  I will try to stay out of your way and not hover over your shoulder telling you to turn down the heat or add salt.

6.  I make delicious pizza.  Do not judge me on one failed attempt you have tasted months ago.  Instead, pick up some flour, cheese, tomatoes, and a bottle of wine, and let’s make a pizza together.

7.  There are two types of towels in the kitchen: one you use to dry your hands and one that you are not to touch under any circumstances!  The latter is only for decorative purposes.  It is pretty to look at and adds color to the kitchen.  Learn which towel you are allowed to touch and for what purpose and nobody will get hurt!

8.  When washing dishes, you must use soap.  That means dish soap.  And hot water.  Rinse all dishes.  Then soap all dishes.  Then rinse all dishes again and let them dry.  Do not rinse, soap, rinse, and dry one dish at a time.

9.  Be honest.  If you love my food, tell me.  If you don’t like my food, tell me, but try to be nice about it.

10. Stay with me in the kitchen even if you don’t have anything to do.  I love your company and the occasional shoulder massage.

Would you like to add something to the list?  Let me know!

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Move Over Crock Pot, There’s a New Machine in Town – Sous Vide

08 Thursday Sep 2011

Posted by snackingkitchen in Asparagus, Beef, Cooking, Eggs, Fish, Seattle, Writing/Publishing

≈ 2 Comments

A few days ago, I entered the world of Sous Vide.  If you ever watched an episode of Top Chef, or any other prestigious food competition, you might have heard the term “sous vide” and perhaps know a little bit about it.  Here’s is your chance to learn more information and see the expansive variety of food that can be sous vide.

Let’s start from the beginning.  This was yet another food community event at Myra’s sponsored by Sous Vide Supreme (a local Seattle company) with guest Chef Sharone Hakman (as seen on Master Chef).

Like many cooking terms, the term sous vide is French and is translated to “under vacuum.”  The food is vacuum packed in heavy-duty food grade plastic bags and then submerged in water and cooked under controlled temperature.  Thus, the ability to set it, and forget it (as the time goes by, the temperature continues to be constant, thus the food does not overcook or dry out), which might be reminiscent to a crock pot, but the differences probably stop here.

 
What better way to really understand the sous vide process and its benefits than to taste the food!?  We were in for a treat: the 6 course tasting menu, plus the Wild Hibiscus Spritzer to start.

The first course was Wild King Salmon with Fennel, Radish and Turmeric Butter.
Both fennel and the salmon were cooked in a sous vide machine.  The beauty of this, regardless of whether you like your salmon slightly pink or completely cooked through, you are in control!  Just set your temperature and the machine will do the rest.  For extra flavor, Sharone added sliced lemon and dill along with the salmon inside the vacuumed bag.  For the fennel, which has an anise flavor that mellows out and sweetens as the fennel cooks the desired doneness was al dente.  Prior to placing the fennel on the plate, Sharone seared it on the hot pan to add an extra texture and flavor dimension.
On to the next course: Tender Chicken Breast with English Pea Puree and Crispy Parmesan.

Wouldn’t you agree that cooking chicken is difficult?  Trust me, you don’t want a medium rare chicken breast, nor do you want a leather dry piece of chicken that can not be chewed without the aid of a food processor.  This chicken was, no joke, fork tender!  In a way, it had the texture of a perfectly cooked and tender pork tenderloin.  The peas were also sous vide, with a little bit of butter, salt and pepper.  Notice the beautiful, spring green color – since the peas were not overcooked or overheated, the color was preserved as intended by nature.
Speaking of the green, the next course was Green and White Asparagus with 61 Degree Egg and Brioche Croutons and Truffle Butter.

This screams brunch!  The asparagus is the perfect vessel to dip into the soft egg yolk.  I was happy to use the buttery brioche croutons to soak up the rest of the golden, rich goodness.  To my surprise, the asparagus was still slightly crunchy.  Can you imagine using your sous vide for eggs hollandaise?  Just an idea.
For the next course, I got off my chair and landed a hand in searing short ribs for the Hak’s BBQ Sauce Short Rib Sliders with Cole Slaw, served on Hawaiian rolls.
I had two of these!  I wanted to pack a few more for breakfast.  These were incredible.  The short ribs were cooked for 72 hours yet were still medium rare inside.  Tender, juicy, slightly fatty, coated in Sharone’s own Hak’s BBQ Sauce these would be the ultimate BBQ dish for your next get together.  The tart, vinegary slaw got a topping of crispy bacon bits, both providing the much needed crisp and crunch against the tender meat.  Boy, am I happy I don’t keep kosher!

And as if this was not enough, next came the king of the tasting menu: Coffee and Pepper Crusted Filet with Fig Infused Pinot Noir Reduction.  Perhaps, I shouldn’t be writing this at 10pm, savoring the memories of each delicious bite.

Once out of the sous vide machine, Sharone seasoned the filets with coarsely ground pepper, salt, and coffee grounds (very appropriate for the Seattle audience).  The filets were then seared with rosemary and thyme.  Look at the gorgeous dark mauve color inside, complimented so well by the Pinot Noir reduction.  Oh the lucky people who went home with the leftovers!  By the way, the gorgeous figs that have appeared in several of the photos above, were also sous vide and served with the filets.
And then there was the dessert!  Yes, your sous vide machine can help you through the whole meal, starting with appetizers and going all the way to the dessert.  Sharone treated us to Zinfandel Poached Pears with Saigon Cinnamon and Silan Mascarpone.  The pears were poached in Zinfandel with a bit of honey and cinnamon.
I would’ve loved to have this the next morning for breakfast with a cup of tea.  It was the perfect sweet ending to a lovely, lively, delicious, and educational night!
So ultimately, why sous vide?  Here’s your list of reasons: Simple & Foolproof, Enhanced Natural Flavors, Precise Cooking with Consistent Results, Convenient, Saves Time, and Improves Nutrition.  Be sure to check  Sour Vide Supreme website for more information, recipes, cooking times and temperatures, and more importantly to find out about different sous vide models available.
When it was time to go home, we left with happy stomachs, new friendships, and a bag with Sharone’s BBQ sauce.
I would love to hear about your experiences with cooking sous videvide method.
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Saying "I Care" with a Food Care Packet

03 Saturday Sep 2011

Posted by snackingkitchen in Seattle, Writing/Publishing

≈ 4 Comments

I must admit, as of lately, life has been interesting.  Interesting, both in the Webster definition of the word and in my definition.  If you know me well enough, you should know what I mean by interesting.  It’s been interesting by definition, by default, by circumstances, by choice and by chance.  Lots of changes took place, and hopefully more, positive and uplifting changes are coming!

Meanwhile, I’ve had moments of doubt, frustration,  and sometimes sadness.  Rather than keeping it completely to myself, I chose to share my feelings with friends and family and ask for help.  Somehow, they chose to ignore my pleas for cash (shocking!) but when I asked for food, they listened!

Soon enough, I had a box at my door from my sister, aka MangoTomato.


What was inside the box?  A perfect combination of sweet and spicy.

The ultimately addictive Blue Diamond Wasabi & Soy Sauce Almonds – to spice up my life.

Popcorn in three different colors – to pop my blues away.  I have already popped the red corn on top of the stove with coconut oil and seasoned with salt, pepper, garlic powder and cumin.

And obviously, lots of chocolate – dark, intense, with orange, and almonds.

Thank you!

Have you sent or received a care package?  What was inside?  Please share!
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Back in the Pages of Fitness: Dinner in 20 May 2011 Issue

29 Friday Apr 2011

Posted by snackingkitchen in Beans, Beef, Fitness, Mexican, Peppers, Recipe, recipe development, Writing/Publishing

≈ Leave a comment

I was a bit worried that I might fall into “3 strikes and you are out” category!  Afterall, I have been lucky to have three of my recipes already published in Fitness Magazine (September 2010 Curried Shrimp with Mango Couscous, November 2010 Chicken Soba Bowl, and April 2011 Lemon Thyme Chicken).  Boy, was I happy to get an email from Fitness asking me to develop another recipe.  


This time, I reached down to my Texas roots and came up with with this recipe for Tex-Mex Beef Stir Fry with Avocado Salad.  Will you give it a try?



I love developing this healthy and delicious recipe that takes 20 minutes to make – no more excuses for not having enough time.  Feed your body, feed your soul – you are worth it!

Go get your copy on the newsstand.  Page 168, May 2011, Fitness Magazine.

I would love for you to try out the recipe and get your feedback!  I hope you enjoy it.
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Fitness Magazine: Dinner in 20: Lemon-Thyme Chicken with Sauteed Vegetables

21 Monday Mar 2011

Posted by snackingkitchen in Chicken, Dinner, Fitness, Lunch, recipe development, Writing/Publishing

≈ 6 Comments

Welcome Spring!  Salute! to lighter, healthier, and fresher eating.  Why not start with my recipe for Lemon-Thyme Chicken tenders with ribbons of sauteed zucchini, grape tomatoes and a sprinkle of crumbled feta!

I’m so excited to share my 3rd recipe developed for Fitness Magazine with you.  (To one of my biggest fans, you know who you are, please notice that there are no onions or cilantro for once in the recipe!).  I love developing this healthy and delicious recipes that take 20 minutes to make – no more excuses for not having enough time.  Feed your body, feed your soul – you are worth it!

Go get your copy on the newsstand.  Page 134, April 2011, Fitness Magazine.

I would love for you to try out the recipe and get your feedback!  I hope you enjoy it.

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Chef Gabrielle Hamilton ~ Prune Restaurant, New York

04 Friday Mar 2011

Posted by snackingkitchen in New York, Restaurant Review, Writing/Publishing

≈ 1 Comment

The latest in the culinary publishing circuit is the book by Chef Gabrielle Hamilton, a chef owner of Prune restaurant in New York City.  In Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, Chef Hamilton shares her life stories in and out of the kitchen. I have read a few excerpts from New York Times and as I was reading, I could hear Gabrielle’s voice behind the words – strong, open, honest and passionate.  A few years ago, back when I was a student at The Culinary Institute of America, I had a great honor of meeting Gabrielle and dining at her restaurant.  I was so touched by our meeting that I wrote an article for the school’s newspaper.  Hope you enjoy the read!

***

Yet another sleepless night. If I don’t fall asleep right now, I might just die – everything is a little bit more dramatic at three o’clock in the morning. I toss around to the sounds of a high-pitch hyena laughter coming from the gazebo right outside of my window and the slamming of the doors in the hall. I should be asleep. The mental list of things-to-do runs through my mind in vicious circles. I panic and my heart races. Just then, a strong, calming voice pops into my head. “Simply because it’s night time doesn’t mean you must be sleeping. Get up, do your laundry, take care of the bills, do what you need to do. Make every moment count.”

The voice belongs to Gabrielle Hamilton, a chef and owner of Prune in New York City. I am fortunate to have met Chef Hamilton and dine at her East Village restaurant on a recent visit along with members of the Women Chefs and Restaurateurs group. Our early arrival pays off: we are whisked down the steep and narrow stairway of the restaurant to the prep area. We meet Chef Hamilton and spend over an hour asking her questions and listening, all the while trying not to get too much in the way of cooks and servers who are in the middle of finishing up brunch service.

Chef Hamilton answers each question thoughtfully and honestly without any pretense or hidden agenda and at the same time manages to put the final assembly touches on the individual pear and dried cranberry crisps (which we enjoy later on). We ask how she feels about being a female in the kitchen and she shares her journey of transformation from “one of the guys” to “a girly girl” to finally being herself in the kitchen. After working in the industry for over 20 years and owning her restaurant for the last 9 years, she has plenty to say.

When someone asks Chef Hamilton how she balances her professional life and her personal life (she is married and has two young children), I expect to hear a typical answer: I do what I can, and try to balance it all out. Instead, the answer is different and surprising. There is no such a thing as a balance in this demanding field; dividing the hours of the day evenly between each aspect of your life, each responsibility, simply doesn’t work if one wants to have an accomplished career and successful family life. There are days when you need to devote yourself to work and find someone else to take care of your children and days when you need to trust your sous chefs and leave them in charge of dinner service so you can take your sick child to see a doctor. After all, it is impossible to be in more than one place at the same time just as it is impossible to do everything at once with the highest standard of quality. And while the concept of “having it all” is quite appealing, it is hardly achievable. The best you can do is set your priorities and utilize every opportunity to reach them.

By the end of our conversation with Chef Hamilton we are ready to eat and eagerly take the same steep and narrow stairway up to the cozy and packed dining area where the food is just as honest and straightforward as Chef Hamilton’s advice. We don’t find a menu that requires a dictionary to understand, listing every hyped up trendy item. The plates arrive unadulterated without unnecessary garnishes, and the food looks approachable, inviting, and unpretentious. We eat family-style, starting with appetizers, passing the plates of grilled head-on shrimp with anchovy butter, Parmesan omelet, and Spanish goat cheese with buttered brown bread. Each ingredient plays in harmony with one another, showcasing skillful cooking technique. The food is perfectly seasoned and leaves a very satisfying, but not stuffed feeling.

There’s plenty of room for the second course. We choose among stewed pork shoulder with salsa verde, whole grilled fish and grilled prime ribeye with maitre d’hotel butter. The choice of main entrée comes with baked garnet yams with brown butter, brussel sprouts, cauliflower and baby white turnips, and bitter greens with virgin oil and lemon juice. I often find that vegetable cookery is a true test of the kitchen. And these vegetables couldn’t have been prepared any better: I would’ve been just as happy had I eaten nothing other than the garnet sweet potatoes and the bitter greens.

The dessert is a sweet ending to our visit with Chef Hamilton at Prune. The pear and dried cranberry crisp that the Chef was prepping earlier on, arrives with a scoop of vanilla ice cream. There’s also a dark cocoa cake with truffle center and wafer crumbs and Breton butter cake. We take the last bite of the dessert, thank our gracious host and head out of the restaurant with a sense of encouragement and inspiration.

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Back in the Pages of Fitness Magazine – Chicken Soba Bowl

04 Thursday Nov 2010

Posted by snackingkitchen in Recipe, recipe development, Writing/Publishing

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Ready, set, go!  It’s time to cook again and all you need is 20 minutes.  Trust me, it’s that easy!  This is my 2nd time developing a recipe for Fitness Magazine.  First time I felt lucky and surprised (do you remember the Grilled Curried Shrimp with Mango Couscous?). 
The second time I was contacted by Fitness Magazine I felt proud – someone must’ve liked what I did. 

Secret ingredient for this recipe?  It’s all about chicken!  Tender and flavorful, the chicken tenders take a very short time to cook.  Give it a try!

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First Time in the Pages of Fitness Magazine – Curried Shrimp with Mango Couscous

02 Thursday Sep 2010

Posted by snackingkitchen in Fitness, Mango, Recipe, recipe development, Shrimp, Uncategorized, Writing/Publishing

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Pinch me!  I have my first recipe published in Fitness Magazine September 2010 Edition.  Check out page 146 for Dinner in 20: Grilled Curried Shrimp with Mango Couscous

I was once again contacted by Fitness Magazine.  Here is my latest recipe for the 

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Blowing Off Some Steam – Pork

10 Wednesday Feb 2010

Posted by snackingkitchen in Cooking, Pork, Writing/Publishing

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It’s been a stressful few days, weeks, months. I’m sure there are many ways of dealing with stress, but today I chose pork. Curious? I thought so.

A pile of boneless pork chops are sitting in the refrigerator. They are removed, and placed next to a meat mallet. “What’s that?” think the chops. Little do they know! The chops are going to be a part of my healing process.

So off I go to get a cutting board (you should have a separate board for poultry/meat/pork that is not used for vegetables, fruit, and any other ready-to-eat items). Next, I cut a few pieces of plastic wrap. Heavy duty plastic wrap or freezer bag would work best, but I don’t have either, so instead, I double up my plastic wrap. The size should be approximately the size of the cutting board.

Now, place one piece of the plastic on top of your cutting board. Sprinkle with just a few drops of water. And then comes the pork chop. A few more drops of water to follow, and the pork chop is covered with the second piece of plastic wrap. Time to get that aggression out!

With the meat mallet, start pounding the pork chop, gently, from the center, slowly moving your hand outward to the edge of the pork chop. Continue to do so, turning the pork chop over if necessary, until you reach the desired thickness (or thinness to be more precise).

Now, beside the therapeutic remedy, why would you want to pound your pork chop (or chicken breast as it may be?). Pounding, obviously reduces the thickness of your protein, it also breaks down the fibers of the meat, and therefore tenderizes it, making the final product more tender, less chewier. Your meat will also cook quicker.

Why the plastic wrap? It keeps things cleaner, keeps your meat protected from the mallet (gentler beating).

What’s next? Season, bread, and pan saute or fry, or bake. Don’t you feel better already? I know I do.

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2009: Year in Review

28 Thursday Jan 2010

Posted by snackingkitchen in Writing/Publishing, Year in Review

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January:
2009 began in Arlington, VA where I was couch surfing at my sister’s apartment as a newly graduate of The Culinary Institute of America. We welcomed 2009 with a relaxing, fun, and casual dinner at Jenn’s – it was a lovely way to start the year.

And then came the road trip to….Alabama! Birmingham, to be more precise. Once again, I loaded up my Honda to the brim with belongings and hit the road to be the newest Fellow (aka intern) for the Southern Living magazine.

Work was going great, I was testing recipes, going grocery shopping on daily basis (on some days, more than once), editing recipes, and answering inquiries from the readers.

At home, things weren’t going as smoothly. After just a few weeks with my roommate, I packed up and moved to a bigger and better place, with a lovely roommate! (Miss you Danielle).

February:
Developed recipes for an upcoming national diet cookbook. Continued testing recipes for Robyn, freelancing.

March:
Celebrated birthday with Olga and Lera in Vegas! First time in Vegas for me – great food (Prime restaurant in particular), fun entertainment (O by Cirque du Soleil), hanging out with friends, seeing Jen T from Dallas, and of course going salsa dancing.

April:
Drove to Atlanta, GA to spend a weekend with one of my favorite CIA friends – Erica. Ate, ate, and ate. And ate some more.

Later on, my other favorite CIA friend – Wendy – came to visit me in Birmingham, AL. This girls who has traveled all over the world paid me a visit in AL!!!

May:
Chicago time with Olga, Wendy and Amy!!! Amy (my friend from Dallas) was strongly encouraged to come to Chicago to be a buffer between me and Olga – good times! Once again, lots of eating, walking around, going to the Second City and meeting with Kate and Barbara Ann from the CIA. I love seeing old friends!

Drove to Mississippi for work – got to be on the photo shoot with Cat Cora!!! The article will appear in Easter ’10 issue.

June:
My last month in Birmingham. The fellowship came to an end. I learned a lot, met wonderful people, discovered grits, and built my portfolio, writing articles for the Southern Living Special Publications: Party Time and Test Kitchen Secrets.

Packed, packed, shipped boxes to Seattle, and once again stuffed my car and headed to the Northwest. This was one of the longest road trips thus far. I was a trooper though, and made it safely to Seattle in 3 days (with one speeding ticket in hand).

Drove through: Tennessee, Kentucky, Missouri, Iowa, South Dakota, Wyoming, and Montana.

July:
Began working for Kaspars Special Events and Catering in Seattle. I got to teach a 2-week summer cooking camp for kids – wow! Challenging, thrilling, fun, hard, overwhelming – I would do it again in a second – sign me up! Following the camp, I stayed with Kaspars and have been working in the Catering Office. Great group of people, free parking, and daily lunch 🙂

Being back in Seattle, I rediscovered the beauty of regular salsa dancing scene – thank you Century Ballroom!

September:
Weekend in Portland (train trip) with Amy and Tim. I don’t remember the last time I consumed so much wine in so little time. Oregon Pinot Noir – I love you!

November:
Foodbuzz annual conference in San Francisco! Thanks to Olga, I decided to go and participate. 3 days of non-stop eating, drinking, and socializing with people who love food! And of course, I got to see friends – Tim, Molly, Kristen! Went salsa dancing while very tipsy. Turns out, I become quite chatty after a few drinks.

December:
Hazon Food Conference in beautiful Monterrey, California.

2009 brought new friends, new job experiences, and reunited me with friends and family. I’m looking forward to a more productive and successful 2010! Stay healthy and happy.

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