Grilled Salmon with Pesto Asparagus Pasta

I want to preface this by saying this is one of my favorite weekday dinners -- and -- I know I usually start each of the recipe blogs by stating that THIS ONE is my favorite. I guess truth be told, I really am only going to post my favorites. Back to the recipe at hand. There is something amazing about (a) making your own pasta sauce from scratch and (b) knowing that there will be leftovers! I love this meal for many reasons, all of which fall under the umbrella of easy and tasty!

Serves 4

INGREDIENTS:

SALMON
1 Tbsp. olive oil
1 tsp salt
1 tsp pepper
1 tsp paprika
4 salmon fillets

ASPARAGUS
3 cloves garlic
15 asparagus spears
1 tbsp olive oil
Salt, to taste
Pepper, to taste

PESTO PASTA
1 box penne pasta
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan
1 tsp salt
Optional: Parmesan cheese to garnish

DIRECTIONS:

1. Make the salmon. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes. Grill/Bake/Broil the salmon on high heat for two minutes each side.

2. Make the asparagus. Preheat oven to 425˚F. Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes. 

3. Make the pesto (and pasta). In a large pot, bring 4 quarts of water to a rolling boil. In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain. Meanwhile, using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend. 

4. Put it all together. In a large bowl, combine cooked pasta, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese. Add your salmon filet on top or on the side. Enjoy!

Kale with Quick-Pickled Apple, Gruyere Crisps, and Creamy Dijon Vinaigrette

This salad, both the ingredients to make up the salad fixings and the dressing, are out-of-this-world insanely yummy!! I had it as part of New Year's Eve dinner and made it again just two days later. Plus, kale! That's always a plus, right?

Serves 6 to 8

INGREDIENTS:

GRUYERE CRISPS
7 ounces cave-aged Gruyere cheese
Or Parmigiano-Reggiano

QUICK-PICKLED APPLE
2 tspn finely minced shallot
2 tspn cider vinegar
1/8 tspn salt
2 tspn extra virgin olive oil
2 tspn lemon juice
1 tart, crisp apple

VINAIGRETTE
2 tbsp finely minced shallot
3 tbsp cider vinegar
¾ tspn salt
¼ tspn freshly ground pepper
½ tspn sugar
3 tbsp crème fraiche or sour cream
2 tspn Dijon mustard
1 tbspn lemon juice
1/3 cup extra virgin olive oil

SALAD
1 to 1 ½ bunches Lacinato or Red Russian Kale, washed and dried
¼ tspn flaky finishing salt
¼ tspn freshly ground pepper

DIRECTIONS:

1. Make the gruyere crisps. Preheat oven to 325F Line a baking sheet with a silicone mat. Using a microplane grater, grate the cheese onto the mat as evenly as possible. Bake until cheese is melted and is a light golden straw color, 20 to 25 minutes. The sense won’t be crispy until it has fully cooled. Once the cheese has cooled completely, use your hands to break it into 3 to 4 inch pieces. The crisps can be made up to 5 hours ahead, set aside and uncovered.

2. Make the quick-pickled apple. Place the shallot into a mixing bowl, cover with vinegar and add the salt and set aside for 5 minutes. Quarter the apple and slice into 1/8 inch thick pieces. Toss to coat the apples with the dressing and let sit for about 30 minutes.

3. Make the vinaigrette. Mince the shallot and cover with vinegar while you get the other ingredients ready. Add everything into the same bowl and mix, lastly add the olive oil and whisk to emulsify.

4. Make the salad. Wash and dry the kale. Tear or cut into 1 to 2 inch pieces. Add the kale to a large bowl, toss with about two-thirds of the vinaigrette, add the apples and the cheese crisps and some fresh ground pepper. Salt to taste.

All-Time Favorite Shabbat Dinner

Growing up, this was always my brother's and my favorite meal. Lucky for us, my mom would prepare this for us almost every Shabbat dinner: corn crisped chicken, mashed potatoes, and broccoli. This meal brings back every good memory and tonight I am preparing my first Shabbat dinner, in my home, as a married woman, for my in-laws. I couldn't be more excited or happy to do this!

Serves 4

Ingredients:

• 3 lbs chicken, cut up,  rinsed and dried
• 1/2 cup evaporated milk
• 1 cup Kellogg’s Corn Flake Crumble
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp margarine, melted
• Aluminum Foil

Instructions:

1. Wash chicken pieces and dry thoroughly.

2. Dip chicken pieces in evaporated milk; then roll pieces in mixture of Corn Flake Crumbs, salt and pepper, until well-coated. Place skin-side up in shallow baking pan lined with aluminum foil; do not crowd.

3. Drizzle with margarine.

4. Bake in moderate oven (350 F) about 1 hour, or until tender. No need to cover pan or turn chicken while cooking.

Red Wine Hot Chocolate

Serves 2 Mugs

Ingredients:

• 1 1/2 cup milk (I used 2%)
• 1 cup red wine (I used Kendall-Jackson Cabernet Sauvignon)
• 1/3 cup dark chocolate chunks
• Optional: coconut whipped cream

Instructions:

1. In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk.

2. Pour in red wine and heat until everything is hot.

3. Pour into 2 mugs or 6-8 smaller glasses and top with coconut whipped cream.*

* This drink is RICH. So instead of just serving 2 mugs, I would recommended serving 6-8 in smaller glasses for sipping.

Fettuccine with Shiitakes & Asparagus

Serves 4

Ingredients:

• 3 tablespoons olive oil, divided
• 1 bunch asparagus, trimmed, cut into 2” pieces
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 oz. shiitake mushrooms, stems removed, caps sliced
• 1 small shallot, finely chopped
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 12 oz. dried or 1 lb. fresh fettuccine
• 3 oz. Parmesan, grated (about ¾ cup), plus more for serving
• 4 large egg yolks*
  • *Optional: Stir the yolk into your portion while the pasta is still steaming hot.

Instructions:

1. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.

2. Heat butter and remaining 1 Tbsp. oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.

3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

4. Add pasta, ½ cup pasta cooking liquid, and 3 oz. Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.

5. Divide pasta among plates and top each with yolks and more Parmesan.

Couscous Tabbouleh with Tomatoes & Cucumbers

I tried this once and that's all it took for me to fall in love with this recipe! I hope you enjoy this as much as I did / do. I have added a bit more couscous than the original calls for as that's how it was prepared when I tried it. Plus, the more the merrier, right?

SERVES 4

Ingredients:

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 cup Israeli couscous
• 1 cup chicken or vegetable broth
• Juice of 1 lemon
• salt & pepper
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup mint, chopped
• 1/4 cup chives, snipped
• 1 pint grape tomatoes, quartered
• 1 seedless cucumber, peeled and chopped

Instructions:

1. In a medium saucepan, heat 1 tablespoon of the olive oil and sauté the minced garlic for about 30 seconds, until just barely golden. Add the Israeli couscous and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover and cook over low heat until the couscous is tender and the liquid is absorbed, about 10 minutes.

2. In a large bowl, whisk together the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate until it reaches room temperature.

3. Add the parsley, mint, chives, tomatoes and cucumber to the couscous and toss well. Season with sea salt and pepper.

Cranberry & Brie Baked Cheese Appetizer

Ingredients:

• 1 can Pillsbury Crescent Rolls
• About a 1/4 cup of Homemade Cranberry Sauce
• 1 round Brie cheese
• 1 egg
• 1 cup water
• 1 cup sugar
• 1 bag (12-16 oz) fresh cranberries

Directions:

1. For the Cranberry Sauce: Dissolve the sugar in the water in a medium size pot over medium high heat. Once the sugar is dissolved, add the cranberries to the pot. The cranberries will begin to pop and break open. This takes about 10 minutes. Remove from heat and flavor as desired.

2. Pre-heat oven to 350 degrees. Whisk egg in a small bowl and set aside.

3. Gently tear apart the crescent dough so that 4 crescent rolls form a square. Press the perforations together so they don't tear apart and form one square of dough.

4. Lay the dough out on a sheet of parchment paper. Put about 1/4 cup of cranberry sauce in the middle of the dough. Place the brie round on top of the cranberry sauce. Top the brie with more cranberries.

5. Tear apart a rectangle of 2 crescent rolls and lay them over on top of the cranberries on top of the brie. Fold the rest of the dough up and around the brie so it is encased in the dough.

6. Brush the tops and sides of the dough with the egg.

7. Place the parchment paper and brie on a baking sheet. Bake for at least 30 minutes, watching closely to make sure that the dough cooks through but doesn't burn. It should be a nice dark brown once done.

8. Allow the brie to cool for 15 minutes before serving.

Crustless Slow Cooker Apple Pie à la Mode

This has quickly become one of my favorite new recipe. At only 194 calories per serving, this sweet dessert is sure to please every palette...especially around the holidays!

SERVES 8

Ingredients:

• 2.25 pounds (about 6) apples (I prefer Honeycrisp), peeled, cored, and cut into 1/4-inch-thick slices
• 1/3 cup packed light brown sugar
• 1 tbsp cornstarch
• 1 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• 4 cups nonfat frozen vanilla yogurt, for serving (Stonyfield)

Directions:

1. Place the apples, brown sugar, cornstarch, cinnamon, and nutmeg in a slow cooker. Stir to combine.

2. Cover and cook on high for 2 hours or on low for 4 hours, until the apples are bubbling and tender. 

3. To serve, place 1/2 cup of the apples with 1/2 cup of frozen yogurt.

French Onion Soup

This may have been one of the most exciting moment of my newly inspired cooking career. It took time, yes, but boy was it worth it! French Onion Soup is one of my all-time favorites, so knowing I can cook it in my home, was a wonderful day indeed! I hope you enjoy this rendition of FOS as much as I do.

SERVES 6 - 8

Ingredients:

• 1.5 lbs, or about 5 cups of thinly sliced yellow onions
• 3 tbsp butter
• 1 tbsp oil
• A heavy-bottomed, 4-quart covered saucepan
• 1 tsp salt
• 1/2 tsp sugar
• 3 tbsp flour
• 2 quarts boiling brown stock (beef)
• 1/2 cup dry white wine
• Salt and pepper to taste
• 3 tbsp cognac
• 12 to 16 slices of French bread cut 3/4 to 1 inch thick
• 1 to 2 cups grated Swiss or Parmesan cheese

Directions:

1. Cook the onions slowly with the butter and oil in the covered sauce pan for 15 minutes.

2. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3. Sprinkle in the flour and stir for 3 minutes.

4. Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

5. Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour. You can drizzle olive oil over the bread. 

6. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, sprinkle with a little (or a lot) of cheese and broil the soup for 5 to 10 minutes, until the cheese has melted.

Serve and enjoy!

Cheesy Egg Toast

This is such a easy and quick way for a great and filling breakfast! The name is pretty self explanatory but the recipe just makes this simple breakfast item a tad more special!

SERVINGS: 1 TOAST

Ingredients:

• 1 slice of bread
• 1/2 Tbsp. butter
• 1 egg
• 3 Tbsp. shredded cheese
• Salt & Pepper

Feel free to add bacon, ham, or turkey bacon pieces on the edges of the bread along with the cheese for some extra delicious protein!

Directions:

1. Preheat oven to 400°F/204°C.

2. With a spoon, press down on the center of the bread to form a pocket.

3. Line the edges of the bread with butter, and crack an egg into the pocket.

4. Line the edges of the bread with shredded cheese, sprinkle on salt and pepper, and bake for 10-15 min (10 min will have a runny yolk whereas 15 min will have a firmer yolk).

Kaiserschmarren (Pancake Soufflé)

My final creation!

Thanks to Wolfgang Puck, this recipe is easy, yummy, and delicious. It's a perfect breakfast treat to surprise someone you love with breakfast in bed!

SERVINGS 6 - 8

Ingredients:

For the Kaiserschmarren (Pancake Soufflé):

• 8 large eggs, separated
• 1/2 cup dark raisins 
• Vanilla bean
• 6 tablespoons rum 
• 2 cups crème fraîche 
• 4 Tbsp. all-purpose flour 
• Pinch kosher salt 
• 1/4 tsp cream of tartar 
• 1 1/2 cups granulated sugar 
• 4 Tbsp. unsalted butter, at room temperature, for brushing
• Additional sugar for coating

For the Strawberry Sauce:

• 1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total
• 1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
• 1/4 cup fresh orange juice 
• 1/4 cup granulated sugar 
• 1 Tbsp. fresh lemon juice 
• 1 whole star anise (optional)
• Confectioners sugar, for serving

Directions:

1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.

3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.

4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.

5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.

6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.

7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.

Macchiato Macarons

This sweet treat was so much fun to make. Yes, it was a bit intimidating at first, but once I got my KitchenAid Mixer out and started powering through the directions, the next thing I knew, I was having a blast and giddy at the sight of my creations! 

These made an excellent Father's Day gift to my grandpa and uncles!

SERVINGS: 16 - 18 MACARONS

Ingredients:

For the cookie:

• 3 large egg whites (100g), room temperature
• ¼ cup granulated sugar (50g)
• 1 ¾ cup powdered sugar (200g)
• 1 cup superfine almond flour (110g) (if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first)
• 2 tablespoons instant espresso powder

For the buttercream filling:

• ½ cup butter, room temperature
• 2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract

Cocoa powder for dusting (optional)

Directions:

1. Line a large baking tray with parchment paper. 

2. Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder in a medium bowl. Discard any large pieces that remain in the strainer. 

3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy. 

4. Add the sifted ingredients to the bowl with the egg whites. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny). 

5. Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch disks. 

6. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies. 

7. Preheat oven to 285˚F (140˚C)

8. To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside. 

9. After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes. 

10. Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted. 

11. Allow the cookie shells to cool completely. 

12. Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie. 

13. Dust with optional cocoa powder. Enjoy!

*Store in an airtight container in the refrigerator.

Sangria 4 Ways

Since it's summer and we have been experiencing all-time highs here in Los Angeles, I think Sangria is always a yummy, sophisticated, and fun drink to prepare. These are courtesy of Buzzfeed's Tasty. L'chaim!

SERVINGS: 6 - 8

Strawberry Lemonade Sangria

Ingredients:

• 2 lbs strawberries, sliced
• lemon, sliced
• 1 bottle white wine
• 1 cup white rum
• 4 cups lemonade
• 2 cups champagne
• Lemon slices for garnish

Directions:

In a large pitcher, combine the strawberries, lemon, wine, rum, and lemonade. Stir until mixed. Chill for at least 4 hours. Add the champagne, then serve with a lemon slice on each glass.

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Mango Pineapple Sangria

Ingredients:

• 2 cups pineapple, diced
• 3 mangos, diced
• 1 bottle red wine
• 1 cup brandy
• 3 cups pineapple juice
• 2 cups orange soda
• Pineapple wedges for garnish

Directions:

In a large pitcher, combine the pineapples, mangoes, wine, brandy, and pineapple juice. Stir until mixed. Chill for at least 4 hours. Add the soda, then serve with a pineapple wedge on each glass!

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Mixed Berry Sangria

Ingredients:

• 1 cup blackberries
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 bottle red wine
• 1 cup brandy
• 3 cups apple juice
• 2 cups lemon-lime soda
• Strawberries for garnish

Directions:

In a large pitcher, combine the blackberries, strawberries, blueberries, red wine, brandy, and apple juice. Stir until mixed. Chill for at least 4 hours. Add the lemon-lime soda, then serve with a strawberry on each glass.

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Raspberry Peach Sangria

Ingredients:

• 3 white peaches, sliced
• 2 cups raspberries
• 1 bottle rosé
• 1 cup white rum
• 4 cups peach nectar
• 1 cup champagne
• Peach slices for garnish

Directions:

In a large pitcher, combine the peaches, raspberries, rosé, rum, and peach nectar. Stir until mixed. Chill for at least 4 hours. Add the champagne, then serve with a peach slice on each glass!

Chicken Picatta

This is one of the first meals I made after getting married. It happens to be one of my all-time favorite dishes, so when it popped up in my newsfeed as one of the easiest chicken picatta recipes, I was sold! And of course, I paired it with some yummy, buttery pasta!

SERVES 2

Ingredients:

• 1 large boneless skinless chicken breast
• Salt & pepper
• Flour
• 3 Tbsp. butter
• 1/2 cup chicken broth
• Juice of 1 lemon
• 2 Tbsp. capers

As I mentioned above, I paired my chicken piccata with some pasta. The ingredients for pasta are not listed above.

Directions:

1. Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess.

2. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side.

3. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times.

4. Serve immediately, with the remaining sauce poured over the chicken.

Welcome to My table

I was fortunate enough to grow up in a home where nearly every meal was home cooked, be it breakfast, lunch, or dinner. My mom never stopped working, providing us a home that was not only beautiful, but always smelled delicious! Although I'd help in the kitchen when it came time to bake cookies and lick the bowl clean of fresh dough, that was my extent of usefulness in that part of the home. 

Fast forward 19 years later. I am living on my own in my newly bought condo. Life could not be better. Except for the fact that now I have to feed myself, by myself. For the next 7, 8 years the meals in my home could either be made using the microwave or by dialing the number restaurant delivery. 

The day is March 26, 2016. It goes down in my books as the best day of my life. I am getting married! Along with this epic celebration come some pretty epic gifts: top of the line pots and pans, beautiful sets of China, NY Times Cookbooks, and of course, the one and only KitchenAid Mixer. Shortly thereafter, something went off in me. All of a sudden I started cooking up a storm. I would cook two meals a day, 4 days a week. Just like that. I started collecting more and more cookbooks and recipes, curtesy of Buzzfeed's Tasty, and would find myself going to the grocery store daily, to pick up fresh ingredients for that specific meal. For me, and my wife, parents, family, and friends, this was a phenomenon.

Hence this site. With my newly found passion of cooking and baking, I want a space I can call my own, where I can record meals I love to make, save recipes to be shared with you, as well as expand on my other passions, such as my family, photography, traveling, my business, and everything else that falls in between. 

B'tayavon, Bon Appetit, Enjoy!