I can't believe I'm about to say this, but there is just too much good food in the world.
Every day I seem to add to my list of recipes to try - some pulled from magazines, others clipped from favorite websites. There are some recipes that I've had in my "to cook" queue for years now and I am starting to wonder "will I ever get to them?"
I'm always looking for creative and delicious nibbles to serve up at a cocktail party or as a pre-dinner nosh with drinks. Like most folks I have a few go-to dips and spreads, and love crafting an interesting cheese and charcuterie board. Sometimes though I like to step away from the expected and whip up something that most folks have never tried before.
For those of you unfamiliar with Nixon, she is a young culinary phenom who parlayed a self-produced video cooking show she created while still a college student into a star-making break as a contestant on the show "The Next Food Network Star". These days she is the host of her own show on The Cooking Channel called "Kelsey's Essentials", and has just published her first cookbook entitled Kitchen Confidence. I've just discovered her myself, and while I've only managed to catch a few episodes of her show I have to say that I'm a fan. I love her un-pretentious approach to food and find her energy and enthusiasm contagious. See for yourself in the video I've embedded below. Have pen and paper ready so you can jot down the super simple recipe for these bad boys.
This is the first recipe of hers that I've cooked, but given how rock-star awesome these fried olives are, you can bet it won't be the last. Stuffed with a mixture of cream cheese, spicy chorizo sausage, and smoky almonds, these olives pack a punch and are perfectly addictive! I threw down about a dozen of these salty-crispy treats with an ice cold IPA and loved the pairing, but a nice dry white wine should do the trick nicely as well. Stay tuned, I'm sure to discover more tasty treats from Kelsey to share with you down the road.
Cheers - Steve
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I came across this recipe a few weeks back as I was looking for a kid-friendly treat to bring to a holiday party. The recipe is by Sally Sampson, a friend of mine, and the founder and President of Chop Chop Magazine which aims to inspire and teach kids to cook and eat real food with their families. If anyone knows what appeals to a kid's palate, its Sally!
The recipe for this unbelievably good cornbread was originally found in Southern Living Magazine, but I came to know of it through my friends over at Leite's Culinaria. The first time I made this it was to accompany Michael Symon's Black-Eyed Pea - Pork Shoulder Chili, and I loved it so much that I made it again recently as a side to a double batch of Sweet Potato and Turkey Chili that I cooked up to deliver to a local church to feed about 20 homeless men who were taking shelter there for the night.
This little lovely is the culinary creation that I gifted my close friends and family this year for the holidays. I found the recipe on theKitchn and gave it a test run a few weeks before Christmas to rave reviews. The cake has a super dense crumb and is as moist and rich as you'd expect given the amount of butter and sugar in it.
Hey, it was the holidays....there will be no calorie counting until well into the New Year!
As I prepare to pack my bags for some holiday travel I thought I'd toss this quick post together, one last little culinary sharing before Christmas. For all of you out there who have never made your own eggnog, and gag when served the artificially sweetened and thickened sludge bought pre-made at the market, you are in for a treat. One sip of this magical elixir and you'll feel like Ebenezer Scrooge quaffing the "milk of human kindness" in the musical version of Dickens' "A Christmas Carol" starring Albert Finney.
This is not a drink for the faint of heart, what with a dozen eggs, copious amounts of whole milk and cream, a couple cups of sugar, and over 6 cups of booze.....but hey, if you want to get giddy like old Uncle Ebenezer, you gotta take some health risks!
I love making them, eating them, discovering new ones, and returning time and again to old favorites.
Since I was a kid, my favorite mass produced cookie has been the Fig Newton, hands down. Their fruity-cakey goodness easily beat the competitors of the day, the lowly Oreo and Chips-Ahoy. I have found over time though, that my love of the Newton is not universally shared. It is hard to find someone who doesn't love a good chocolate chip cookie, but when asked about Newtons I find that nearly half the people I ask can't stand them (not that I've spent a great deal of time trying to discern people's love/hate of Newtons, but I'm just sayin'). I don't understand these Newton haters.
I arrived a little early to a Share Our Strength benefit a few weeks back, and having missed lunch that day, was starving. Luckily the event was being held at the fabulous Lincoln Tavern and Restaurant in South Boston so there was plenty of good food on offer. I grabbed a seat at the bar, ordered an IPA and one of their more popular bar appetizers, meatballs over creamy polenta.
I saw a photo of a chicken hash dish in Saveur not long ago and knew immediately that I needed to take a swing at this dish myself. I can think of few meals more soulful and satisfying than a good hash bathed by a flowing yolk from a perfectly poached egg. Do you hear what I'm sayin'?
"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...