Laduree Raspberry Macarons
Friday, May 11, 2012 at 01:04PM 
Wow. Time sure flies. I can't believe it's been almost a month since I've posted a new entry. Time has its special way of passing by without you even batting an eye. I can't tell you how long I've been wanting and waiting to make french macaroons and it was the first thing that crossed my mind when I got my new Kitchenaid stand mixer for Christmas. Yes, CHRISTMAS. I know, it's practically a culinary sin to leave a brand new Kitchenaid stand on your kitchen counter untouched for months. And it just occured to me that it's now almost mid May meaning I went half a year with a Kitchenaid stand mixer at my disposal and did not touch it once. Shame on me. In my defense, a lot of has happened since Christmas but there is no real excuse to not immediately whipping out a recipe and start mixing away!
My first time making macaroons I thought I could whip up a batch using a hand mixer - silly me. There is no way a hand mixer can whip enough air into those egg whites so I wait and wait and finally my boyfriend got me my very own stand mixer!
Pam, a friend of mine from cooking school, came over with her Laduree recipe book and together we successfully whipped up a batch of delicious raspberry macaroons...they had little feet and everything! Enjoy the recipe!
Shrimp Po'Boys
Thursday, April 12, 2012 at 12:28PM 
We made these shrimp po'boys in our shellfish lesson last week and I can't stop thinking of all the different variations to spice this yummy sandwich up even more. Surprisingly enough, the thin slice of lemon was key in bringing all the flavors together in this irresistable ensemble - you really can't go wrong with the combination of mayo, fried food and a bit of tang. Pickled daikon and carrots could make a great replacement for the lemon slice resulting in a Banh Mi Po'Boy combo and you absolutely can't go wrong there.
Thai Green Curry with Mussels
Wednesday, April 11, 2012 at 05:31PM 
Next time you decide to make mussels seriously consider this recipe - it's an easy alternative to a broth based mussel dish and can be served with rice or bread.
Spring Vegetable Hash with Pesto
Monday, April 9, 2012 at 08:22PM 
Spring is in the air! Try this spring vegetable hash for an easy, healthy and light Sunday brunch.
Braised Tri-tip Hash
Monday, April 2, 2012 at 02:16PM 
Last weekend my friends and I threw a epic brunch extravaganza complete with a DYI bloody mary bar and mimosas with homemade strawberry puree and fresh squeezed orange juice. The menu consisted of items inspired from our favorite LA brunch spots including poached eggs with a spring vegetable hash topped with pesto from Huckleberry (watch for my next post) and a braised tri-tip and potato hash from Tavern.