Month: May 2009

Tofu Katsu with Steamed Broccoli

Tonkatsu (pork cutlet) is a traditional Japanese dish that is basically their version of fried chicken, only with pork.  We had a bunch of tofu on hand so I figured, why not make tofu katsu!?  It is traditionally served along side what some call Japanese barbeque […]

Bright is the new black

Every magazine I pick up lately is littered with bright colors.  It’s so inspiring! This dress is great for Summer.  Throw it on with a pair of glads and you’re out the door! T by Alexander Wang, $81 This is “the scarf” that Isla Fisher […]

Julia Child

When you think of television cooking shows, how can you not think of Julia?  She is the pioneer who paved the way for the TV chefs of today.

cooking-demoJulia gives a cooking demo

This woman is truly an inspiration and role model for me.

Being classically trained at the famous Le Cordon Bleu in Paris, Julia specialized in French cuisine but she was anything but stuffy.  She was the first to show us that cooking didn’t have to be intimidating and if you threw in a little wine, or threw back a little wine for that matter, it didn’t have to be boring either. 

After completing her training, Julia and two of her fellow students, Simone Beck and Louisette Bertholle, teamed up to form their own cooking school, L’Ecole de Trois Gourmandes or The School of the Three Gourmands.   Their goal was to bring traditional French cuisine into mainstream American homes. 

The trio also collaborated on an extensive, two-volume cookbook titled Mastering the Art of French Cooking.  Julia, who was living stateside in Boston around this time went on the local public broadcasting station to promote the cookbook.   The public response was so overwhelming that Julia was quickly invited back to begin taping her own series. 

Standing at 6 feet, 2 inches, Julia’s presence never went unnoticed.   She was a comedian in her own right, capturing the viewer’s attention with her humorous take on life.  

In 1993 Julia was the first woman to be inducted into the Culinary Institute Hall of Fame and in November 2000, Julia received France’s highest honor, the Legion d’Honneur. 

I’m itching to get over to the Smithsonian National Museum of American History in DC.  They’ve recently renovated the entire space with one of the many attractions being Julia’s very own kitchen.  Not a replica, but the exact space.  Each piece was carefully moved to recreate the room where Julia spent 45 years educating viewers with her unique culinary point of view.  I remember reading that this was in the works a few years back and have been anxious to see it ever since.  Now that the weather is nice, I’d like to plan a day in DC to check it out.

I am also completely stoked to see Julie & Julia.  Based on the book by Julie Powell.  Check out the trailer!  Just watching it gives me chills.

julia_child_kitchenJulia’s kitchen at the Smithsonian

A little fact about Julia:

Most don’t know this but Julia was a spy!  In 1941, at the onset of World War II, Julia moved to Washington, D.C., where she volunteered as a research assistant for the Office of Strategic Services (OSS). She and her colleagues were sent on assignment to Ceylon (now Sri Lanka). Julia played a key role in the communication of top secret documents between U.S. government officials and their intelligence officers.

Lemon Grilled Salmon with Mustard Aioli

For those of you blessed with the zoning or space that allows you to have an outdoor grill, summer is a special time.  Whether gas or charcoal, the process of cooking on a steel contraption outside of your kitchen is as much an element of […]

Burger Cubano

  This burger will leave you with the irresistible urge to get up and Salsa!  Ole! 1 lb ground pork 1 tbs yellow mustard salt and pepper 4 slices swiss cheese 8 slices thick cut ham 4 jalapeno dill pickles, sliced lengthwise (I used Mt. Olive […]

Burger Parmigiana!

burgerparm

A burger wearing parm?  That’s haute…. errr hot.

Think the idea of making tomato sauce from scratch is too daunting?  Think again!  You can have yummy, homemade, grandma approved tomato sauce in about 30 minutes flat! 

Tomato Sauce:

  • 2 tbs olive oil
  • 1/2 white onion, chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 28 oz can of crushed tomatoes
  • 1/2 tsp fennel seed
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • 1/4 tsp crushed red pepper flakes
  • 2 bay leaves

Heat a medium sized sauce pan over medium heat and add in olive oil.  Once the oil is heated, add in garlic, onions, salt and pepper and sweat for about 5 minutes.  Add in the rest of your ingredients and reduce heat to simmer.  Simmer for 20 – 30 minutes and remove the bay leaves.

Burger:

  • 1 lb ground beef
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • 1/4 fennel seed
  • salt and pepper
  • 4 slices provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 kaiser rolls, halved
  • small handful of fresh basil, finely chopped
  • 1/4 cup toasted pine nuts

Combine ground beef, parm and spices in a bowl and form into 4 patties.  Cook patties over medium heat for about 4-5 minutes per side.  Top patties with a slice of provolone cheese and cover.  Allow about 2 minutes for the cheese to melt.

Meanwhile, place about a tablespoon of mozzarella on your kaiser rolls and toast to melt the cheese.  We did this in a toaster oven but if you don’t have one, just do them under the broiler for about a minute.

To serve, top your burger with some tomato sauce, toasted pine nuts and fresh basil.

Mangia!

Tips:

Toasting your own pine nuts is super quick and easy!  Just heat a small skillet over low heat and toss in your pine nuts.  No need to add oil as nuts have a ton of natural oils in them already.  Let them go for about 8 minutes or until they’re a toasty shade of brown.  Keep an eye on them though, they burn easily!

Open-Face Texas Burger

Hair, oil, football and don’t forget the beef!  They do everything big in the lonestar state.    1 lb ground beef 1 tsp ground cumin 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cinnamon salt and pepper 1 can […]

My Big Fat Greek Burger

Tzatziki 1 6 oz. container of plain, non-fat yogurt zest of 1/2 lemon 3/4 cup seedless cucumber, grated 1 clove garlic, grated 2 tbs low fat sour cream 1 tsp fresh oregano 1 tbs fresh mint 1/4 tsp dried dill salt and pepper Combine all […]

Apple Turkey Burgers

appleburger

So thanks to Hungry Girl, I’ve been informed that May is National Hamburger Month.  In honor of this, we will be posting a different burger recipe every day this week.  With Memorial Day just around the corner, I’m sure a lot of you will be hosting and/or attending cook outs.  Hopefully these recipes will be helpful!  Enjoy!

  • 1 lb ground turkey
  • 1 apple, 1/2 grated for the burger, 1/2 sliced to top (I used a Braeburn apple)
  • 1 tbs dijon mustard
  • salt and pepper
  • 1 tsp minced onion
  • 6 slices of turkey bacon
  • A few slices of fancy cheddar cheese
  • 1 toasted kaiser roll

Place turkey bacon under broiler and let it go about 5 minutes.  Flip and cook an additional 5 minutes.  I did this in my little toaster oven but if don’t have one, and your broiler gets screaming hot, you may want to cook the bacon on 450 instead of broil.  Set the bacon aside to cool.

Combine all the burger ingredients in a medium bowl and separate into 4 patties.

Heat a skillet on medium and spray with non stick cooking spray.

Cook patties about 4 minutes each side.

Top each patty with cheese and cover with an aluminum foil tent.  Allow about two minutes for the cheese to melt.

To serve, top with apple slices and turkey bacon.  We put mayo on our buns but I think this would be awesome with a shmear of apple butter!

Love 21

The fashion chain Forever 21 is on a roll lately!  In addition to their regular lines, they’ve recently launched the much anticipated Faith 21.  Well up next is Love 21, due in stores May 19th.  The contemporary line will follow in it’s predecessor’s footsteps keeping up with the latest trends […]