Thursday, September 30, 2010

How to Poach Eggs

Let me just say a fair warning about poached eggs:  these are not for the novice home chef!  I have always loved poached eggs, however I am slowly learning how to perfect this "skill" that even most restaurants do not execute perfectly (well at least to my liking).  This recipe takes some trial and error so be sure to buy a dozen eggs just in case!  The eggs shown in the picture were slightly overcooked (oops!), so be careful about your timing!  Use my recipe as a guideline, however I always find  the timing is slightly different (about 3 -4 minutes).  You can feel the egg for doneness once out of the water, just give it a slight poke!  

My family uses a poaching pot to poach eggs, however I find poaching in hot water with a small amount of white vinegar (the original poached recipe) is so much more rustic and exciting to cook!

Also, I just used some leftovers in my fridge/cupboard to whip up a side to go along with my eggs!  The side contained white beans, bell peppers, onions, and spinach!  I have always found that breakfast is a great way to use leftovers in my fridge.  Use your imagination!  I have never tried this particular combo, however it turned out the white beans were a great side to soak up some of the yolk, which is definitely my favorite part.

Monday, September 27, 2010

Summer Backyard BBQ

There is nothing better than cooking in the backyard on a hot summer night with all my girlfriends!!  This backyard BBQ was fresh, healthy and easy! My girlfriends and I were at Niky's house for the weekend and made:

Skinny Margaritas
Veggie Burgers
Green Been Fries with a Basil Lemon Garlic Aioli
Summer Corn Salad

We used veggie patties from Costco and transformed them into gourmet burgers by using sourdough bread and Basil Lemon Garlic Aioli leftover from the Green Bean Fries.  The idea for the Green Bean Fries was taken from a restaurant I went to with my sister, Sarah, the night before.  The "Fries" are tossed with lots of salt and olive oil and grilled!! Dip in the Aioli and you will be in heaven! Well, at least my heaven!  Oh and be sure to try the Summer Corn Salad.   This is a refreshing take on the typical Corn Salad with lots of Cilantro.  But, be wary, if you are not a Cilantro lover (like my boyfriend Trevor) than use flat leaf parsley as a substitute!  
All photographs included in this post were taken by Niky.  Check out more beautiful photographs on her blog:

Tuesday, September 21, 2010

My Favorite Breakfast

This past weekend I woke up and decided to treat myself to one of my favorite breakfasts!

My Favorite Breakfast usually involves sunny side ups, Acme Sourdough Bread, fresh vegetables, ketchup, coffee, and of course: Sriracha hot sauce!!!  

My one tip is to toast the bread until fairly golden and serve immediately.  Sometimes if the spinach is too wet or sits too long on the bread, than the bread will become soggy.

And since I was all alone on Sunday Morning:) I decided to put out flowers and enjoy the morning sunshine and always quiet City traffic!!

My Favorite Breakfast
Click on Read more for recipe>> below photographs for the recipe!!!

Monday, September 20, 2010

Summer Salad over Pita and Fresh Fruit

Last summer, I made a perfect Summer salad with my girlfriends.  A chicken salad mixed with lots of vegetables and served over pita is a perfect way to end any hot (well there are not a lot) day in San Francisco.  This recipe I just came up with on the fly with the ingredients that looked the best at the store.

We also decided to make a fresh fruit salad!  We placed some of the chopped fruit in Champagne Flutes and topped with cold white wine for fun!

Fruit Salad tip:  For a more "dessert like" fruit salad mix your favorite chopped fruits with Lemon Yogurt!!!

Summer Salad over Toasted Pita and Fresh Fruit
Click on Read more for recipe>> below!!

All pictures included in this post were taken by Niky.  Visit her blog for more amazing photographs!

Tuesday, September 14, 2010

Weekend Appetizer: Prosciutto Wrapped Figs stuffed with Goat Cheese

Prior to our pizza party (see my last blog entry) I made an appetizer that I have tried a few times and have always loved.  So I decided to give it a try!

In retrospect, I would have baked the figs for a shorter time, because both the figs and the prosciutto were chewy.  Also, I would have placed the arugula on the platter prior to the figs to wilt and provide a slightly peppery flavor.

Prosciutto Wrapped Figs Stuffed with Goat Cheese and topped with Balsamic Syrup and Arugula
whoo...that's a long name for a tiny appetizer

All photographs included in this post were taken by Niky.  Be sure to visit her blog for more amazing photographs!

Thursday, September 9, 2010

Grilled Pizza Party

This past weekend, one of my best friends, Niky, invited her girlfriends to stay with her family in San Clemente.  One of the nights we decided to have a pizza party!  

We purchased organic marinara and pre-made pizza dough from Trader Joes!  This saved us an enormous amount of time.  Below is a quick recipe that can be used for any style pizza!

Quick and Versatile Grilled Pizza Recipe

Roll out pizza dough (with flour) and brush both sides with olive oil.  Place on hot grill.  After 2 minutes (or until golden) turn pizza dough.  Spoon on heated marinara and grated mozzarella cheese.  Top with your desired toppings.  Remember to saute items like sausage, mushrooms, onions, zucchinis, etc. before placing on the pizza.  The cooking time is quick and the items will not cook fast enough!  Remove pizza once cheese melts and second side of dough is golden.

All photographs included in this post were taken by Niky.  Be sure to visit her blog for more amazing photographs!

Pizza on the Grill

Artichoke Hearts and Black Olive Pizza

Sautéed Zucchini and Goat Cheese Pizza

Prosciutto and Arugula Pizza

Spicy Sausage, Mushroom, and Red Onion Pizza

"Leftovers" Pizza - Prosciutto, Black Olive, Basil, Artichoke Hearts, Mushrooms, and Onion Pizza

"The Spread" with a beautiful salad made by my Besties

"The Diners" My Besties and Niky's Beautiful Family

Tuesday, September 7, 2010

Healthy Weekend Omelet

On Saturday morning after a 5 mile run I decided to make myself a healthy breakfast.  

After searching through my refrigerator I found eggs, basil, mushrooms, and parmesan cheese.  
I decided to make an omelet even though I usually love scrambles. 

 My one trick with adding cheese to omelets (for health reasons only) is to grate parmesan cheese on top of the omelet instead of in the middle of the omelet.  

I think the cheese is more flavorful on top of the omelet and it helps with portion control.    

Click Read more for recipe>> below the photographs for the recipe!

Egg White Basil and Mushroom Omelet
Egg White Basil and Mushroom Omelet
Following pictures I doused my omelet in Tapatio.  Remember to do the same!

Sunday, September 5, 2010

Skirt Steak with Chimichurri Sauce

I decided a couple of weekends ago while Trevor and I were having a picnic (with cheese from the Cheese Shop) to have red meat for dinner.  I usually do not eat very much red meat, however I was craving steak!  One of my favorite ways to eat steak is with a good amount of Chimichurri sauce.  So here we go with my version of a steak dinner (aka lots of veggies along side)!

Dinner Menu

Roasted Tomatoes and Onions, Zucchini Fritters
Skirt Steak with Chimichurri Sauce

Roasted Tomatoes and Onions, Zucchini Fritters, & Skirt Steak with Chimichurri Sauce