you are the river: food

May 07, 2017

Sunny Sunday mornings are for dining al fresco. Lately all I've wanted to eat is sweets, which is very unlike me. Instead of going for full on sugar and the impending crash my favorite snack is coconut chia pudding. Its super simple to make, loaded with protein and you can top it with whatever ingredients you like.

Cocount Chia Pudding

1 can organic light coconut milk

1/2 cup chai seeds

1 pinch of salt

1/2 teaspoon vanilla extract

1 tablespoon maple syrup (you can add more if you like it a bit sweeter)

Mix coconut milk with salt, vanilla extract, and maple syrup in a glass container until incorporated. Whisk in chai seeds and place in refrigerator overnight to let gel. Spoon as much or as little as you like the next morning, add some berries and sprinkle with ground cardamom (my favorite) or cinnamon and enjoy!

food

March 08, 2017

Super Simple Salad Nicoise

Ingredients

1 5oz Genovo Tonno Yellowfin in Pure Olive Oil (or any can tuna in olive oil)

2 large brown cage free organic eggs

1 handful hericot vert

1/2 cup cherry tomatoes

1 head market lettuce (if you can't make it to your local farmers market butter lettuce works great

2 medium potatoes

a sprinkle of Nyon olives

olive oil

lemon

balsamic vinaigrette

feta cheese to taste

For the vinaigrette whisk together 2 parts olive oil, to 1 part vinegar, 1/2 teaspoon of grain or dijon mustard, salt and pepper to taste.

Boil potatoes, let cool, then chop in 1-1/2 inch rounds. In a medium frying pan melt butter, add potatoes and cook until golden brown on both sides. Let cool. Soft boil eggs, let cool then slice in rounds. Drain tuna. Assemble and serve right away!

food

December 30, 2016

Hi there!

It's been quite a year full of ups and downs and all sorts of things keeping me too busy for this old blog. That being said I feel refreshed and inspired and plan on getting back here in the new year to share more of what is near to my heart, be that design, food, travel, family, nature, wellness etc.

On that note here is a recipe for delicious leek and goat cheese tart for this itty bit of rainy weather we're experiencing...

Pate Brisee / mom's best ever pie crust

3 3/4 cups flour

1 1/2 tablespoons sugar

2 teaspoons salt

1 2/3 cups unsalted butter

2 eggs

2 tablespoons milk

makes 3 crusts

Mix all dry ingredients together. grate (yes grate) the cold butter into the flour mixture. Mix with hands until coated and crumbly. Add the milk and eggs and mix just until it becomes dough. Do not over mix, form into flattened rounds and put in the fridge for 30 minutes. Remove from the fridge and roll out dough until it is around 1/4 inch in thickness and around 11 inches round. Cut baking paper to fit into the bottom of a 9 inch tart pan. Transfer dough into the tart pan, pressing into the sides and trimming off any excess dough from the top. With a fork poke light holes around the bottom of the crust.

Leek & Goat's Cheese Filling

1 large leek

2 T unsalted butter

3 small spring onions

1 T extra virgin olive oil

5 ounces whole milk

2 eggs, whisked in a large bowl

6 ounces fresh goat's cheese crumbled

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon fresh thyme

Wash and chop leek into 1/4 inch rounds, melt butter into medium saucepan and sauté leeks until soft and set aside. Preheat oven to 375 degrees. Slice spring onions lengthwise and coat with salt, cracked pepper and olive oil, roast in the oven until just golden (they will continue to cook on the tart) Remove from heat and set aside.

In a medium saucepan, heat the milk over medium low heat until hot but not boiling, stirring every couple minutes to keep the milk from scalding. Add the crumbled goat’s cheese and continue stirring until it is completely melted and smooth. Remove the pan from the heat and ladle a scoop of the milk mixture into the bowl of whisked eggs, whisking constantly. Repeat until half of the milk mixture is in the egg bowl. Empty the custard mixture into the pan and place it back over the heat, stirring every minute for 3 to 5 minutes until it thickens. Remove from heat and stir in the salt and pepper, thyme, and sautéed leeks. Pour mixture into the tart shell making sure not to overfill. Place leeks around the top and bake for 45-50 minutes or until crust turns golden. Let rest for 10 minutes before serving along with a simple green salad.

(recipe for filing adapted from Adventures in Cooking)

food

August 11, 2015

The lovely ladies at Sunday Suppers are releasing a new line of carefully sourced essentials for the kitchen called ILĀ. You can learn more about this beautiful brand and the inspiration behind it over at their Kickstarter page.

food

May 01, 2015

Want my recipe for delicious curry roasted carrots with pistachios, mint and basil pistou and burrata? Here you go and you're welcome.

Ingredients:

10 carrots (go to the farmers market, you'll taste the difference)

toasted and salted pistachios

1 8oz bag of burrata (I like Di Stefano)

1/4 tsp cumin

1/4 tsp coriander

1/8 tsp turmeric

olive oil

balsamic vinegar (I use Bariani because I like how sweet it is)

kosher salt

fresh cracked pepper

Pistou

1 bunch fresh basil leaves

1 bunch fresh mint leaves

1 clove garlic (can substitute shallot)

1 tbsp lemon juice

1 tsp red wine vinegar

4 tbsp extra virgin olive oil

kosher salt

fresh cracked pepper

Mint and Basil Pistou:

Lightly chop garlic, mint and basil, combine with all other ingredients in food processor until mixture is bright green but you can still see pieces of the mint and basil. Add salt and pepper to taste.

Carrots:

Preheat oven to 400 degrees. Chop carrots lengthwise from top top to bottom, leaving a small amount of the stem in tact. On a large sheet tray oil the carrots and add the cumin, coriander, turmeric, and salt and pepper to taste. Mix making sure to coat carrots evenly and cook in the oven for 40-50 minutes or until soft on the inside and caramelized on the outside, flip the carrots half way through. Let cool for a bit, then plate with evenly sized dollops of burrata, top with the mint and basil pistou, a light drizzle of balsamic, salt, pepper and pistachios and enjoy!

design

March 08, 2015

la eater

It's a bit late but I wanted to welcome Ostrich Farm to the neighborhood. This lovely little Echo Park restaurant has quickly become one of my favorite spots for a casual dinner with the hubs, not to mention the decor is absolutely perfect!

food

August 15, 2014

what katie ate

Grilled octopus is probably one my all time favorite dishes, but somehow I have never made it at home. I did find this recipe on The Splendid Table the other day and can't wait to try it out.

Ingredients

3 pounds cleaned octopus
1 bay leaf
4 thyme branches
20 peppercorns
Salt and freshly ground black pepper to taste
1 head of garlic, cut in half through its equator
3 lemons
3 tablespoons extra-virgin olive oil
Minced parsley for garnish

Instructions

1. Combine the octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, the garlic, and 1 of the lemons, cut in half, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife). Drain, discarding all the solids (except for the octopus). You can prepare this 24 hours in advance up to this point; cover and refrigerate the octopus.

2. Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Cut the octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly, so that the outside browns before the inside dries out. Cut the remaining lemon into wedges.

3. Brush the octopus with the remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with the parsley.

food

December 22, 2013

bon appétit

Forbidden rice, roasted butternut squash and pomegranate deliciousness! Will definitely be making this over the holidays.

food

June 21, 2013

my baking addiction

Cheesecake in a jar...drools....

food

April 11, 2013

bon appetit

I'm pretty into salads lately as I'm trying to get a bodacious summer bod (say that with a straight face). My new favorite salad is chickpea and spinach with shaved red onion, mint, chili flakes, and lemon zest dressing. Its super fresh and delicious and you don't feel hungry afterwords. Anywho I was searching around for other ideas and I found this lovely recipe. Enjoy!

food

November 15, 2012

sunday suppers

I am a believer that we eat with our eyes first, Kinfolk and Sunday Suppers pretty much always leave me drooling on my keyboard...mmm breakfast sandwich on brioche!

food

June 01, 2012

sunday suppers

Deviled eggs are one of my favorite things to eat yet somehow I have never made them...random I know, but have you seen what they're making over at Sunday Suppers lately? Everything looks so good!

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