Couscous the right way

Hey guys! Quick post today! I notice on the back of a lot of couscous boxes they suggest you boil the heck out of these little balls of goodness. Please don't. There is actually a proper way of cooking couscous that doesn't require you putting your couscous into boiling water. It is virtually foolproof, and you can set it and walk away. No need to hover over the stove with this stuff!

1. Place couscous in a heat safe dish or even a bread pan like I did! Pan should not be filled to the top. We want to give our couscous some room to bloom! 

2. Add a good quality of olive oil. Just enough to coat the couscous.
3. Combine gently, and set aside for a few minutes. This prevents it from not sticking together. 
4. Heat up stock, seasoned broth, or water to a simmer.
5. Add to couscous and cover with foil. About 1/4 more water than couscous.
6. Set aside for about half an hour.

You will be left with perfectly cooked, non sticky couscous.

Add whatever you'd like. Fresh herbs, toasted nuts, a red wine reduction. Get creative!

Couscous should maintain it's shape and have a wonderful, delicate texture. It should not be treated like pasta, and traditionally, it isn't!

Don't forget to adjust your seasoning if needed!

Enjoy! 

Marsala Panzanella Inspired Salad

Hey Everybody!

Panzanella salad is traditionally made by soaking cubes of bread in fresh tomatoes, and traditionally eaten in Italy in early summer. I gave it my own spin, and lightened it up by not making it totally bread based, and making it fall and spring friendly using fresh Gala apples and shaved fennel.

Panzanella, unlike croutons, are not entirely cooked. they have a slightly crispy exterior, while maintaining their softness in the center.



Ingredients:
Cubed bread (I used French bread)
Gala Apples
Fennel
Mixed Greens
Pine Nuts
Marsala Wine
Olive Oil
Honey
Sea Salt

1. Sear cubed bread in seasoned olive oil (meaning adding a little salt to olive oil) on medium heat until caramelized (golden).
2. In another saucepan add Marsala wine. Turn on to medium heat, and reduce in half.
3. Kill heat, and add in a touch of honey. Whisk until combined.
4. Strain, and set aside until cool. (If you dress your salad now, your greens will wilt extremely fast).
5. Toast pine nuts on medium heat in sauce pan for about a minute. Remove from pan immediately.

We want to release the natural oils in the nuts, which will elevate their flavor and texture. If you leave them in the pan, they'll burn! 

6. Using a mandolin, or the tip of your sharp, chef's knife, thinly shave the fennel bulb. Cut it against the grain. If you don't, you will get an extremely fibrous texture that will be impossible to chew.

7. Save your apple slicing for the last step. You wouldn't want them to oxidize! Cut the top of your apple off, then cut apple in half. Place flat surface on cutting board. Starting from the bottom, (I start from bottom left since I'm a lefty), carefully slice from the front to back. Make sure your control hand (hand you don't cut with) is stable, fingers tucked in, and away from your knife while holding down your apple.

Toss, or compose your salad to your liking! Don't forget to dip your bread into some of that leftover Marsala reduction.

Enjoy!

Amber~

Tzatziki is easy! Don't miss this step!

Hey everyone! I love tzatziki. It's really simple, refreshing, and DUH, healthy. I have a quick recipe for you guys, and you can finish with any fresh, bright herb as you choose, to personalize it. I cut my cucumber into a small dice. This is personal preference. It makes for an easier to handle dip or spread in my opinion. Do what YOU like!

I was inspired to share this recipe do to seeing how many people forget this important step when sharing their recipe for tzatziki...

They forget to draw out moisture from the cucumber!

If you let your yummy tzatziki relax in the fridge, it will water down. Plus, the light amount of salt will season the cucumbers themselves. Remember, season lightly in layers. It takes about half an hour.

That extra moisture will cause separation, and dilute flavor! Here is a super simple recipe!
1 English Cucumber
1/4 Cup Greek Yogurt
Lemon Juice
Koesher or sea salt
White (or black) pepper
Extra Virgin Olive Oil (just a drizzle)
Fresh, bright, minced herbs mint, cilantro, or parsley... etc etc etc

Hey Puddin`!

I love bread pudding. It isn't super popular or appreciated like it should be. I guess it would be like the Alice in Chains of food.

There is an issue I've come across with people and their bread pudding. They mix everything together and carelessly throw it into the oven.

There are a few steps to keep in mind, in order to have the most amazing bread pudding. Light, yet rich, and a balance in sweetness.

1. Use good bread. I've totally made bread pudding years ago using old ass sandwich bread. Hey, use what you have, but if you want to put some thought into it, get the good stuff. I love using sourdough from Boudin based out of San Francisco. Their yeast strand is over 100 years old, and the bread has the perfect consistency. Your bread does matter! Use what YOU like.

2. Day old bread. I think this is why I got into making bread pudding. Shocking as this sounds, I always have left over bread. I make bread pudding (or croutons, stuffing...). The reason we use day old bread is because it absorbs liquid sufficiently, so you aren't left with this dense, mush.

3. Custard Method. I hate the thought of just whisking some eggs, adding milk and sugar and blah blah blah. Put some thought into it. Cooking is about connecting with your food. Elevate your ingredients by making a custard base.

Heat up cream, milk etc, add in a little sugar (this prevents the lactose from scalding) Once heated up, take a bowl of egg yolks and sugar, ladle in a little hot cream, whisk, a little more, whisk, then add in the rest. BOOM! THEN your extract (it will evaporate out if you add it to your milk when it's cooking. )

4. Save your egg whites. whisk them, with cream of tarter until stiff peaks. Fold into your cooled down custard base. Now your bread pudding will be extra light and fluffy. Kinda like a souffle (but not).

5. Soak for 20 minutes. You want everything absorbed nicely. Make sure your cubed bread is consistent in size!

6. Baste. WTF? Yea, I do this simply with a little sugar water, or a reduced amaretto liquor. I love those gorgeous peaks of crust popping out on a good looking bread pudding, but they tend to try out quickly. This way, you will maintain a nice texture, without burning the shit out of your puddin'.


7. Get Creative. Go nuts with your flavor profiling. Things like vanilla, candied citrus rind, nuts, bitters, coffee... not all combined, come on now. Make it savory, or sweet. Top it off with a good quality ricotta or mascarpone, gelato, or even greek yogurt slightly sweetened with honey, or a streustel.

Recipes are guidelines guys. I say this all of the time. It's all about technique.

Amber~

Artichoke Risotto

Risotto is one of those dishes that requires close attention. You can't set it and forget it, and you cant throw everything in at once. It requires a gradual layering of ingredients, and a gradual addition to liquid. If you over cook it, you'll end up with mush. If you add everything in at once, you'll miss out on the creamy texture that makes risotto so loved and adored. It makes for a perfect starter to a meal, or a meal in itself.


Even though it requires your love and attention, it is quite simple. I have a guidelined recipe for risotto with artichoke bottoms. Remember to stay creative. Omit a certain ingredient for something else. One rule of mine is, if it is a vegetarian type dish, stick with vegetarian stock. Personal opinion.

Ingredients:
Olive oil
About 1/8 Cup minced shallots
2 TBS minced garlic
4 artichoke bottoms. (Fresh is best, but use what is available in your area.
Vegetable stock
1 cup aborio rice
Flat leaf parsley
Koesher salt to season
1 TBS butter

I garnished my risotto with a poached hen egg yolk, and aged smoked cheddar grated finely on top. Use what suits you best and what you have on hand that will go well with your risotto.

In a small pot, heat up your stock. Heat up about a quart. If you only have a large pot, try more. We are going to poach our egg yolk in the left over stock.  It depends on how much you need until the risotto is fully cooked. I use a 2 oz ladle, the small but not tiny sized if that helps.

Recipes are guidelines. Once people realize that, life will become much easier. Even in the most consistent restaurants some base ingredients are prepared this way. If you follow a recipe (that doesn't require a scientific necessity), you're intimidated. Don't be intimidated. Just flow with it.

In a sauce pan lightly drizzle olive oil, enough to cook shallots. You want them translucent, not caramelized. Keep your pan at a medium low heat to prevent burning.

Season very lightly with salt. We season in light layers. This way all ingredients are showcased. It makes such a difference.

Add dry risotto. Quickly stir it as it absorbs the fat. Ladle in your first two ounces of stock. if your heat is too high at this point (depending on your pan) adjust it. You don't want to over cook your risotto. It will lose its creaminess, and the rice will lose its integrity.

Continue to stir. Let it relax for a few seconds, and keep stirring. Be sure to grab every little grain of rice that is holding on to the side of your pan for dear life. He won't cook, so if he gets left behind, he'll end up stuck in someone's teeth. No fun!

Add in another ladle when liquid is almost absorbed. Add your garlic. I purposely did not add in the garlic with the shallots at the beginning. Garlic cooks quicker. It will burn before you're shallots are translucent.

When your risotto doubles in size, add in your medium diced artichoke bottoms. Continue to stir, season lightly.

This is when things start to slow down, and it is a good time to start seasoning every so often. You don't want to season all at once. If you do, the salt will be ridiculously concentrated, and absorbed fully into your rice. BLEH!!!!!

When your risotto is about 90% cooked (soft, but a tiny bit of a bite) kill the heat, and finish with your butter. Adjust your seasoning one last time. It will continue to cook, but you'll lose the risk of over cooking. You want your risotto to remain a perfect consistency as it hits the plate, and your guests enjoy this meal slowly.


To Poach an egg yolk.

Unlike poaching a whole egg, we do not need to create a funnel in our poaching liquid by whisking vigorously. Also, the addition to vinegar is not needed.

Your left over stock should be hot, but not simmering, not boiling. It should have this calm, steamy release.

Do you have an obnoxiously large spoon in your silverware drawer you never use? This would be the best time to bust it out.

Gently crack your cold egg (this will help keep your egg yolk in tact) over your hand. Let the egg whites gently release between your fingers. Please do this over a sink or bowl if you're saving your whites.

Carefully place your little golden wonder into the stock. Its ok. Drop him in. Just be gentle. Give him about 45 seconds/minute. Around that time frame. Kill the heat, and gently fish him out with your Previously useless spoon.

Carefully place your yolk onto your gorgeous, creamy risotto. If a little stock is on the spoon. Its ok. It will get absorbed.

Finish with fresh, minced parsley and aged smoked cheddar grated with your microplane (zester)

You're done!


Remember, cooking should be enjoyable. The energy you put into your food shows. If you're confident and take your time, you're food will reflect that. If you rush and are afraid, it will be a reflection of you in the kitchen.

Don't short cut it. Cooking isn't about making delicious food in a hurry and reap all of the credit for. Good food takes time, takes patience and a little understanding. Relax. I'm not here to give you an easy quick fix to a dish that needs attention. You're either willing to put in the effort, or not.

Enjoy!

Amber~

PS I only garnish with parsley if parsley is in the dish. Garnishing with parsley when there is no parsley in your dish is tacky. Just my opinion based on common sense. 

Black Bean Sopes w. Avocado Mousse, & Petite Tomato Salad

                                      

Petite tomato salad tossed in cilantro oil, avocado & lime mousse, crema, queso añejo, Napa cabbage & black beans.

If you aren't of Mexican decent, or not familiar with Latin American food, sopes are fried chewy corn cakes filled with basic ingredients. In my home, we used potatoes, beans, crema, cabbage and salsa. You can add whatever you'd like to them. I refined the ingredients a bit, for the sake of creativity.  They're really fun to make with the family on a cozy Sunday. 

Sopes:

3 Cups Masa de Maiz (corn flour) You can find this in the ethnic food section of your grocer. 

1 Cup All Purpose Flour

1/4 TSP Baking Powder

1 TBS Kosher Salt

2 Cups Warm Water (using warm water helps keep the sopes chewy and yummy after they've been fried.)

Combine ingredients. You may need to add a little more warm water since corn flour tends to absorb it quickly. What I do is I add it to my hands and work it into the dough gently. 

Let dough rest for about 10 minutes under a damp cloth

If you want your sopes to be uniform in size, I suggest weighing your masa (dough) and  dividing it by the amount of sopes you'd like. You don't have to do this though if you don't have a gram scale. Rustic food is great anyhow ;) 

Gently form a little cup. You can make a square one or the traditional circle ones. If you need more water, wet your hands.

Do not be intimidated. Connect with your food. 

Let sopes set in the fridge for at least an hour before frying. This way they won't break apart and will be sturdier to handle. 

I use canola oil for frying these.  Remember to always fry in a large pot to avoid over spilling and only fill large pot half way with oil. Oil should be around 375. 

Fry sopes for about a minute. They will turn a golden blonde and float. Drain excess fat on a paper towel covered plate. 

Petite Tomato Salad

Making a petite salad, and concentrating the flavors will make for an amazing product. This is the perfect time of year to work with tomatoes. I took a few tips from The French Laundry to make this simple salad to a memorable level. 

To thinly slice your pearl onions and peppers, use the first 1/3 of your favorite kitchen knife. This portion of your knife is used for precision. Remember to take your time. Always start out slowly. There is no need to slice and dice with so much flash like you see on tv. 

This is my take on pico de gallo. 

Ingredients:

Variety pack of petite tomatoes
2-3 Red Pearl Onions
1/2 -1 Serrano Pepper
1/2 English Cucumber
Kosher Salt To Taste
Black Cracked Pepper To Taste
1/2 TSP Red Wine Vinegar
1 TBS Cilantro Oil (recipe below)

To skin the tomatoes, score an X on the bottom of each tomato. Drop into oiling water for no longer than 5 seconds. Immediately drop tomatoes into an ice bath Once cooled, carefully peel the skins of. The X makes peeling much easier.

Set tomatoes in a strainer (chinois) shin•wah over a bowl, and add salt. Let the excess liquid slowly drain out. This will take about an hour.

While that is working, seed and small dice half an English cucumber.

Thinly slice your red pearl onions. An easy way to get the husk off is to quickly blanch them, like we did with the tomatoes. Exact method. The husk will pop off easily when you slightly pinch the little onion.

Thinly slice your serrano pepper. The slices should be paper thin. Texture is key. 

Cilantro Oil:

Blanch cilantro in boiling water for 10 seconds. Transfer to ice bath to shock. Remove from ice bath onto a paper towel. 

Removing most of the water, add cilantro to a neutral oil such as canola. Blend together at low speed. 

When you're ready to use it, drain out the cilantro. You will be left with a vibrant, fresh green oil. 

Always use infused oils within 48 hours. Do not store for months in a container in your dry storage. 

When tomatoes are ready, combine ingredients and add salt and pepper to your liking. Add 1TBS red wine vinegar. Finish with some of the oil we made.

Set in the fridge for at least two hours before serving. This will give the salad time to marinade.

Avocado Lime Mousse

If you are uncomfortable with using raw eggs in your cooking, you can skip the egg whites. Mousse is traditionally made with stiffened egg whites. It makes for a luxurious product, but it's quite uncommon for home cooks to use raw eggs. Skip this step if you are uncomfortable. Your mousse will still be super velvety. 

Ingredients:

2 Hass Avocados

1/2 Cup Heavy Whipping Cream

2 Egg Whites

1/8 TSP Cream of Tarter

Kosher Salt to taste

1/2 TBS lime zest

1/2 Lime Juice

In a mixing bowl, whisk heavy whipping cream until whipped cream consistency. Set aside in the fridge. 

In separate mixing bowl, whisk egg whites until peaks form. Add Cream of Tarter to stabilize egg whites. 

In another separate bowl, smash Hass avocados and lime juice. The lime juice will prevent the avocados from turning brown, and help soften them up. Use a sifter or siv and rubber spatula to smooth the avocado mixture. You should be left with almost a puree of avocado and lime. You can use a food processor as well for this. I suggest straining even if you use a food processor. 

Add Salt. 

Fold gently, the whipped cream and avocado mixture, adding a little whipped cream to the avocado at a time. After completely combined, gently fold in egg whites. Adjust seasoning and zest lime over mousse right before serving. 

You can use these recipes for other dishes as well.  

Get creative! 

Amber~

Almond & Mascarpone Mousse

Hey everyone! Mousse is something so important for cooks & savory chefs to know, because it is simple to prepare, and extremely diverse. It can range from savory to sweet. Most often considered a dessert when it comes to mind.

I had a few random ingredients in the fridge, and thought this would be a practical dessert that anyone could accomplish and prepare. Mousse is sophisticated, yet comforting and approachable.

I hope you enjoy this decadent recipe. Feel free to ignore the egg whites, since it seems to be quite intimidating to most people to eat raw egg. Traditionally mousse does consist of whipped egg whites and heavy whipping cream, but many modernized recipes leave egg whites out.


Ingredients: Yields 4 Servings

1 Cup Heavy Whipping Cream
1/2 Cup Fresh Almond Milk + 2 tsp cocoa/chocolate almond milk
2 Egg Whites
1/2 Cup Mascarpone Cheese
1/4 Cup Confectioners or Powdered Sugar
1 tsp Almond extract
White Chocolate & Pink Himalayan Salt to garnish

Place mascarpone cheese out at room temperature. Set this aside in a separate bowl

In another bowl, combine by whisking cold, heavy whipping cream, sifted confectioners sugar (to take out lumps), and almond extract.

Once you have the consistency of whipped cream, stop whisking. If you continue whisking, thing will cause separation. If this does happen, add more heaving whipping cream and whisk momentarily. It should save it. If not, you're way past the point of saving. Simple recipe or not, I've seen it happen. I've had my fair share of making whipping cream at work, and forgot the mixer was on. I got into trouble for that too! OOPS!

In a separate bowl, combine softened mascarpone cream cheese, and your fresh almond milk with a hint of cocoa powder or chocolate almond milk. Whisk lightly. All ingredients should combine gracefully.

If you are the one of many impatient or hungry cooks, and decide to outsmart my advice by using mascarpone cheese while it's still chilled, your mixture will separate. You're going to momentarily freak out in frustration and embarrassment, but no worries. It can be fixed. It's just going to take two extra steps...

Bust out blender. Add broken mess into blender. BLEND LOW SPEED FOR 30 SECONDS. Any more, you're finished! You can't save it.

Oh... you mean its still slightly separated?? I KNOW! CALM DOWN!

Get your sive/strainer. Strain mixture into whipped cream and fold. SAVED! Just avoid this please by keeping cheese out until it's at room temp. About 30 minutes

So if you were patient and waited, your creamy mixture can now be folded delicately into your whipped cream. Fold, lightly, gently. We want to maintain the light consistency. If you're too heavy handed, it will collapse. NO WORRIES THOUGH! Seriously, it isn't as bad as it sounds.

Cover and place your whipped cream into the fridge.

 Next we will whip our egg whites. I suggest using a hand mixer for this, but it is very much doable with a manual whisk. Just a bit more time consuming than whipped cream. So do not expect it to come together as quickly. Once you have soft peaks (lift whisk, peak should fall gracefully like the tip of soft serve ice cream)

Now fold that a little at a time with a rubber spatula into your yummy whipped cream cheese almondy chocolate mixture. Gently as before!

Now take your favorite serving dishes, or keep it family style, and have fun. If you want to use a piping bag and make a pretty presentation, add mousse into piping bag and let it set about 10 minutes before going to town. This will help maintain the airy texture and body of the mousse.

You're plated! You can enjoy now, but I suggest waiting half an hour. Garnish as desired. I used grated white chocolate and pink salt. A tiny bit. You don't have to garnish either, of course.

Even simple recipes aren't error proof. I hope you see my improvised advice as a second chance, and not as an indication of this recipe being super hard. I promise it isn't.

I hope you enjoy! Get creative, and feel free to leave your photos of your gorgeous or favorite mousse recipes or combinations on our Facebook page!


Amber~

Ginger Honey Chili Tofu w. Jasmine Rice & Sweet Potato Confit

Hey guy! YES! Another tofu post. It's really simple too, which I find readers and followers on my Tumblr love the most. So here you go!!! 

                                                           

You will need: 

For Tofu:

1 brick of firm tofu

1/4 cup of honey 

2 TBS grated, fresh ginger

1/2 TBS chili flakes

1/2 TBS grated garlic 

1 tsp rice wine vinegar

sea salt to taste

1 cup cooked Jasmine rice

 For Sweet Potato Confit

Neutral flavored oil such as canola or vegetable

1 Sweet Potato super small dice or "brunoise"  pronounced "broon woh"

1/4 yellow onion also brunoise

sea salt to taste

 Have your rice cooked and set aside. Follow the directions on the bag. Only tip I could give is to rinse your rice a few times to get rid of the starch. This makes the grains of rice fluff up easier without causing it to turn into paste. 

 For Sweet Potatoes: Add a little oil to your pan. On low heat, add in onion, and sweet potato at the same time. We usually add our onion first, since it infused a lot of flavor into our food. However, by the time the sweet potato is cooked, our onion will be nicely caramelized. To confit is to cook in fat at a very low temperature. This gives a gem like look to our food, and cooks it evenly. You get the ingredients full potential this way, in my opinion. Add in remaining ingredients and don't forget to season! I love using sea salt since it is so mild, but feel free to use what you have! Cook for about 15 minutes. Since we have such tiny dices, it is a quicker cooking time. Drain your yummy sweet potatoes and set aside. 

 Don't throw out that oil. Save it for later. It isn't broken down since it was cooked at such a low temperature, and it is FULL of flavor!

 For Tofu: Prep tofu as I've shown you guys on my previous post: Tofu Manipulation Use the dry heat method I mentioned for braising. Even though we are sauteing today, it will help absorb lots of yummy flavor. 

 For Honey Ginger Sauce: Take your honey, and simmer on a low heat setting. The honey should have a diluted consistency. Add in your grated ginger and garlic. Let simmer for about 5 minutes, then add in your chili flakes. Kill the heat and add in your rice vinegar. This will cut the sweetness from your sauce, and give it dimension.

Heat up your pan and add that confit oil. Just a little bit. Now we are going to do a quick saute. Remember, saute means high heat, low fat! 

 Add your previously cooked tofu to a pan, give it a few tosses in the pan, and about a minute later, add in your sauce. Toss, so it is completely mixed. 

 I garnished mine with green onion. I cut it open, and sliced it into thin strips or, "julienne". Get creative! If you want to garnish, use what you'd like. Cilantro/coriander, green onion, leeks, whatever it is you love! Add or omit ingredients from this recipe! If you decide to make this at home, PLEASE share!!! I'd love to see what you did! Link your blog post, photos, etc. 

You're done! 

Remember, recipes are a guideline! So taste your food! If you like your food super spicy, by all means, add as much or  as little as you'd like! My way isn't perfect. YOUR way is! 

Have fun!

Amber~

Ceviche Diversity (and a vegan variation)

Here in the California, when people think ceviche, they think Mexican food. However, the history of ceviche goes way back to old world cooking, and is not limited to Latin American cuisine or technique.

Though there is much dispute between Peru and Ecuador on who came up with the concept first, the method of cooking fish in lemon/citrus can be traced back to Spanish and Mediterranean influence, and was thought to have originated this method. Others claim it originated in Arabic custom.  Perhaps they all did it at the same point in time, and honestly, as long as it tastes good, eat it and relax.

Ceviche is much more diverse than people assume. It can be kept rustic, or classed up, veganized. Whatever your preference, the ingredients should be kept fresh, simple and memorable.

Most people assume ceviche is raw fish with salsa. It isn't. It's a method of cooking with acid (lime/lemon are most popular).

I remember in culinary school, I made the vegan ceviche version for my Cuisine Across Cultures Class. I remember both chef instructors arguing over me getting a point docked off for the following:

I didn't add olives...

I thought, wtf, there are no olives in any ceviche I had growing up, or saw being made...

 One chef instructor said, there aren't any olives in ceviche. The other, oh yes there are!!!!

Technically they were both correct. Though it is not mandatory to add olives (green olives that have been pulsed to a thick pulp) it is more common than assumed. I learned this on my own much after my culinary school experience. I respect both of those chefs to this day as well.

So I thought I'd share two recipes with you. One using Bay Scallops (since they're so small, you won't have to tear up a gorgeous, huge Eastern scallop). I love classing things up, as long as it isn't always too complicated. I think it's important to share ideas that are easy to manage for those who don't have all of the time in the world.

I also have a vegan variation, which was passed down to me by my mother in law, who is from Mexico.

When buying ingredients, make sure they are fresh. Scallops should not be slimy, or pink. They should be firm, a creamy color, and smell like the ocean. Any seafood that smells really fish, should be avoided. Believe it or not, fish shouldn't smell fishy. Fish and shellfish should smell like the fresh ocean.

Bay Scallop Ceviche:

1 lb bay scallops
1/4 red onion (paper thin sliced is how I prepared it, but cut it according to your preference)
1/2 serrano pepper (small green chiles, also cut paper thin, seeds and ribs removed)
1 Roma tomato, seeded (seeds taken out)
1/2 English cucumber (just use whatever cucumber you'd like)
about 2 TBS chopped cilantro/coriander leaves
1 cup lime juice (fresh squeezed recommended)
Sea Salt TT (to taste/preference)

corn tortilla strips, fried for garnish. I don't recommend using flour, because flour tortillas absorb so much oil, and become really soggy and chewy.

Place fresh scallops in a dish with lime juice. Set aside for about an hour or two. Though I am a vegetarian, I do taste my food. Unfortunately, I am allergic to shellfish, so my husband, who has an amazing palate, tastes this stuff for me.

Drain some of the lime juice.

Add remaining ingredients, and let marinate for another 20 minutes or so. Don't worry, your scallops will not be over cooked. Adjust seasoning, add more or omit any ingredient to your preference. Remember, recipes are guidelines.

Garnish with tortilla strips, which I fried in canola oil. Use whatever oil you prefer.

I personally am not a fan of serving anything in a martini glass. I had to work with what resources I had available though! It isn't a big deal, it's just a personal preference issue of mine! LOL!!!


Vegan Ceviche Variation:

As I said, my mother in law, who is an amazing cook, and whom I shut up and learn from, taught me this recipe. So I will not and cannot take credit for it's creation. It is totally one of my favorite super healthy dishes to munch on, especially in the summertime.

1 cauliflower
3 Roma tomatoes (she leaves the seeds in, so I accept it)
1 jalapeno (she also leaves in the seeds and ribs. She's hardcore when it comes to spicy food!)
1 avocado
1/2 cucumber
about who knows who cares TBS of chopped cilantro/coriander leaves
1/2 diced white onion
2 cups lemon juice (its a lot of cauliflower come on!)
Kosher salt to taste

She partially cooks the cauliflower whole. It will not yet be fork tender, and have a lot of give. After it is cooled down completely, bust out the lemon juice and let it chill for about 4 hours.

Dice remaining ingredients to your size, for this dish I recommend it a little more hearty.

Add remaining ingredients, and enjoy. The longer it marinates, the better it gets. The cauliflower does not break down either after a couple of days (not that it really lasts THAT long)

So there ya have it.

Amber~

Properly Made Herb Oil (Basil)

Making an herb infused oil is a little more work than people assume. It also takes proper technique in order to get the most concentrated flavor and colors needed to make a dish really stand out.

I see a dish the same way as I see an outfit. There are a few things that are needed in order to create a foundation of a really good outfit. They may be basic pieces, or eccentric. They should be of good quality and all fit cohesively and properly.

When it comes to accessories, I see things such as an herb infused oil better suited in this category. They're impressive, memorable things that really take a basic outfit or dish to an entire new level.

There are a few DO's and DON'Ts in when it comes to making an herb oil.

DON'T:


Cook herbs and oil together then blend and strain. This will only dilute the flavor from over cooking and deplete the integrity and quality of the oil itself, and it won't be visually appealing anymore. All you're doing is breaking down your herbs and oil. I've seen this on so many blogs, and I roll my eyes every time.

Make an herb oil for long shelf use. Oils should be used within 3 days. remember, herbs do contain water, and the oil will not forever stay emulsified. So once you re shake it, that herb water will have gone rancid. Fat protects food against bacteria. I understand this, but water and fat will separate in due time.

Stuff herbs in a jar of oil and expect them to infuse that way. Once again, some bloggers should delete their posts.

Do not ever make a garlic oil and save for later use. It has botulism written all over that bottle.

DO:


1. Blanch Herbs: Quickly add fresh Basil to boiling water. Leave in no longer than 10 seconds. This will bring out the color of your herbs, and help prevent oxidation (browning). This will also highlight your flavor profile.

2. Ice Bath: Place your basil in an ice bath to stop the cooking process. You want to keep the integrity of your herbs. Please do not skip this step!

3. Emulsify: Take your partially cooked herbs, in this case, basil, and add them to a blender with a little oil. I suggest using canola oil since it's a blank canvas for oils. Blend slowly, and slowly pour in a little more oil as needed. You want your herbs to move around in the blender/food processor. Do this for about a minute. No need to keep blending. It will only break down your oil.

4: Srain: Strain and strain again! Strain until all of your particles are discarded from your oil. You want to be left with a pure, bright, & fragrant product.

5: Garnish: Use your gorgeous oil to dress up your plate like I did here:

Not only will you add another element of contrast to your dish, you will also add a very memorable and fragrant element of flavor. It's a really great technique to know! 

If you want to make an herb oil with herbs such as Rosemary, thyme, etc. I suggest blanching them with flat leaf parsley. The potent herbs will not be over ruled by the mild flavor or aromatics of parsley. It is used all of the time in fine dining for color. 

Plate consists of:  Mascarpone Agnolotti in Roma sauce, basil oil, fried basil and Parmesan crisp

Enjoy! Amber~ 

Now Trending: Your Eats

The food industry is the same as the fashion world. We have trends and fads. We have things that come into style for the time being. 2010 it was bacon on dessert. Last year we entered the cake pop craze. One trend that has been continuing to make its mark is the cupcake trend. We are even watching shows dedicated to cupcakes.

Everywhere you go, people are opening up cupcake boutiques, left and right. I even heard that near my hometown there is now a cupcake shop. That is big news from where I come from. here in the city, I live near two cupcake boutiques. 

There are pros and cons about this trend, and for once I'm not talking about calories. I think it's amazing that So many people want to follow their dreams, but sometimes people think it's a good idea to jump on board when something seems to take off. People think "oh cupcakes are so pretty and EASY to make. I can make a killing doing this"...

Cupcakes, believe it or not, are an art form of their own. I have had my fair share of cupcakes. Everything from a simple, yet amazing cupcake, to an elaborate, creative, amazing cupcake to an elaborate, creative, NOT so amazing cupcake. It's a gamble. I know it's JUST a cupcake, but hey, this is JUST a blog, and we like to have fun, right?! 

Ever had a guacamole inspired cupcake with an avocado butter cream, a lime coulis (jelly) filled, topped with a thinly sliced, candied jalapeno? I made some when I first entered pastry class, and I was really inspired to make these. They took me 14 hours to perfect the recipe. Yes, when I have the time and inspiration, I wont stop until I'm content. 

I really do not like putting anyone's efforts down. I am going to leave the name of this establishment anonymous as far as it's location and name. My hubby, friend, kids and I thought it would be a super awesome treat to go buy an assortment of gourmet cupcakes, and all taste the different flavors for a fun time. I should have read reviews before entering this place. They have horrible reviews despite of their elaborate and elegant decor of their shop and cupcakes. I was so excited at first. Everything looked so perfect. 

Word of advice, If you're going into a cupcake boutique for the first time, ask for a sample of their top seller and least seller. Seriously, if I'm paying $3.00 or more for a freakin cupcake, it better be amazing. These, look so gorgeous. However, most were raw, all were BLAND.

 The butter cream was a novice butter cream. The same type you find on the back of confectioner's sugar. That is appropriate for home baking. That is appropriate if you are not charging money, and you are not a professional baker. This place failed at even making that "American butter cream". They frosting was greasy, it was melting, and some cupcakes separated by the time we got home and tried them. We were so pissed off at the money we blew. 

That was our fault. We got sucked into the hype of the super "gourmet" cupcake world. I felt like such an ass afterward. I was so excited, I took this picture of some of them in the car to show my friends and family on Facebook. I just LOVE cute cupcakes and yummy treats. 

So aside from unusual cupcakes, yummy cupcakes, and pretty but yucky cupcakes? What else have you noticed due to the cupcake trend? Here are a few things I picked up and tried out. Crazy!!!!!

Cupcake Wipes 

Ok, these looked pretty cool, and fun for any kid or kid at heart. They smell like the cake part of a cupcake. Pretty cool!

Cupcake Mints

These aren't minty. They are frosting flavored. They don't really give me that fresh clean feeling. I don't think frosting could do that unless it was a minty frosting... *shrugs*

Cupcake Toothpaste & Dental Floss

I was so reluctant to brush my teeth with cupcake frosting flavored toothpaste. It just psyched me out and I felt as if I were brushing my teeth with actual frosting. It tasted like a cupcake. It was really cool brushing and flossing with cupcakes! LOL! 

Cupcake Candles

I think these would be a great gift for someone who loves cupcakes and all things girly. Me personally, I'm a huge fan of Yankee candle and that sort. These smell yummy, but they look like the type of candle that is better left unlit! :) 

Cupcake Body Cream

This is the type of product I have been wanting to make. Such a cute container. It would be a perfect place to hide your... never mind! I'm kidding!!! 

Cupcake Face Mask 

Ok, so here is something I actually DO use, and am a huge fan of! LUSH Cosmetics' Cupcake Mask. It is kept in the fridge, and it soothes, cleanses and restores your tired face. OMG I love this stuff. It smells like yummy chocolate with a hint of mint. 

Vegan Cupcakes!!!!!!

Dark Chocolate Almond Cupcakes garnished with Red Hawaiian Salt

These were my first successful vegan cupcakes! I guess I was ahead of my time because another trend (salt with sweet) was added to these babies. Here is a really simple recipe for you guys to make at home. 

Perfect Egg Substitutes for vegan cupcakes:

1. Canned, pureed pumpkin. You can mildly taste the pumpkin. Goes great with chocolate cupcakes! 1/2 Cup - 1 Dozen 

2. Canned, pureed spinach. NO you cannot taste this at all! I promise! I have been adding it to my kids' cupcakes for years now. I even made brownies using canned spinach instead of eggs for my first class in culinary school. NOBODY believed me until a few of my friends tried for themselves, or watched me make them then tasted them! 1/2 Cup - 1 Dozen 

The best part of these two methods is you don't need oil either! 

3. Equal parts baking soda & apple cider vinegar. I know, a base + acid = H2O. The molecular structure in baking soda is not strong enough to convert into H2O when mixed with ACV, so it binds. This is the LAST step when making cupcakes. Add the two in last, watch them foam, fold in and BOOM! You're done!  2 TBS - 1 Dozen

Recipe:

For those of you who do not bake from scratch, and prefer the boxed stuff, there are a lot of good whole food boxed mixes out there w.o crazy wacky ingredients that we prob shouldn’t consume. 

I know it sounds weird, gross and crazy, but I promise you nobody will even know. I’ve shocked family, friends, schoolmates etc with this technique. It works as  a great binder, and super added nutrition! 

I know it is difficult for people to find a Whole Foods type store, and it can kinda be hard on the budget as well, but try to find a cake mix that is one, vegan, and two, containing ingredients that you understand. 

Recipe:

FOR CAKE:

Either a from scratch vegan cake recipe or boxed works fine

1/2 can pureed canned spinach (do not strain all of the liquid!)

Follow directions as you would for your own cake recipe or boxed. Try to find a whole food type cake mix for those of you who do not bake from scratch (I know, it’s kinda hard and tedious at times) 

whole food cake mix is so much better for you than commercial cake mixes, which aren’t always vegan when they contain ingredients derived from animal fats (mono and triglycerides which are not only derived from animal fats, but are better known as BAD FATS)

Frosting:

1 cup Earth Balance Soy Pressed Buttery Spread

4 oz melted vegan chocolate chips

1 Tablespoon almond extract (use the good stuff guys. The cheap stuff contains high fructose corn syrup!)

1/2 cup powdered sugar (organic is best) 

Cream butter & powdered sugar, mix melted vegan chocolate chips and almond extract. Chill in the fridge and then pipe or spread onto cupcakes. 

Garnish with red salt. I know it sounds super crazy but use a teeeeny bit. Salt and sweet are great when balanced right. Just don’t go crazy. They aren’t sprinkles, but I promise you they will impress your guests, friends, or yourself! 

Enjoy!

Amber~