Category Recipe Files

Nobu’s New Style Sashimi

If you were to ask me what my end-of-the-world final meal would be, New Style Sashimi is definitely be one of my top 5. It’s so simple, but packed with great flavor and oh so fresh. I first discover New Style Sashimi when my uncle gave me Nobu Matsuhisa’s cookbook for Christmas, way back in the day. I can easily say this is one of my most cherish cookbooks on my shelf and

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Bittersweet Chocolate Irish Whiskey Cake

I am madly in love with chocolate – so does that make me a stereotypical girl? Probably, but I don’t care! Back in my restaurants days, the massive bins of chocolate chips would always call my name. I would get so sick snacking on them, but it was hard to resist. My waistline hate my guts for this horrible obsession with chocolate. The downfall to being surrounded by so much yumminess! 

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Cauliflower Soup with Truffle Oil and Shiitake Mushrooms

I’m blown away that it’s a new year already! With the 2016 year ahead of me, it’s already showing to be a busy one. For example, it’s mid-way through January and this is my first post of the month. Yikes! You would never know that one of my new years resolution was to be more consistent at blogging, with the rate I’m going. I’m convinced I love to break resolutions more than

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Prosciutto and Salami Stuffed Pork Tenderloin with Mushroom Pan Sauce

Wow, where has this year gone to? It’s officially December and the year is coming to an end! While I’m excited for 2016 (we have some fun plans, as well as goals, in the works for the new year), I’m doing my best to take a few moments to enjoy what’s probably one of my favorite times of the year! With all of the crazy holiday parties, shopping and just plain

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Rustic Vanilla-Pear Galette

There’s something wonderful about fall-inspired pastries. All I want to do is sit by a warm fire, wrapped up in a cozy blanket while enjoying a great late harvest Riesling and this rustic, fragrant Vanilla-Pear Galette. The delicate and flaky crust perfectly surrounds ripe pears soaked in a lightly sweet vanilla syrup. Yep, the whole thing is crazy amazing! These galettes are really easy to make, but do require a bit

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Pate Brisee – The Best Base for Tarts, Quiches or Pies

If you love making tarts, pies, quiche or galettes, then learning to make a delicate, flaky, pate brisee is a staple for your culinary adventures. The ingredients are incredibly simple and the possibilities for what you can do with your pate brisee dough are endless.  One huge thing to keep in mind when crafting your delicate, flaky dough is not to over mix this dough, EVER!   

Momofuku-Inspired Pulled Pork

There are a few things in life that I’m ultra obsessed about – 1. wine (that’s a given)  2. sushi  3. Pinterest and 4. hmm, actually I haven’t figured out 4 yet, but there probably should be a fourth as this list seems pretty sad. Anyways, while heading to the grocery store to get, of course, wine and some sushi (don’t knock grocery store sushi until you try it, it’s not completely

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Bacon, Apple, Onion & White Cheddar Flatbread

I’m so excited to share one of my favorite flatbread recipes with you today. Serving this crunchy flatbread at your next party with have your guests losing their minds over how good it is!  The smoky flavor of the bacon collides perfectly with the sweet, tart punch of the apple and hint of fresh thyme. Right before serving I love to drizzle a thick balsamic vinegar over each slice, then sit

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Espresso BBQ Rubbed Pork Ribs

We’ve been here in Minnesota for almost a week and a half now and after a whirlwind of catching up with family and friends, I’m finally getting back in the kitchen to cook and take photos. It’s been a hectic few weeks getting the apartment ready, packing, working and just about 5 million other things that were needed before heading out. Each day flew by without time to post or even explain what we have going

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Roasted Beet, Avocado and Quinoa Salad with a Lemon Vinaigrette

If you saw my last post, we made a fantastic amount of Limoncello, which I’m excited to sip on with my family back in Minnesota, very soon. Now with Limoncello you use a lot of lemon peels, but the remaining lemon goodness gets left behind, only to waste away. It breaks my heart! Therefore, I was determined to create a few dishes that utilize this great lemon juice and make

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