Sunday, April 20, 2014

Panzanella Salad with a Poached Egg

Happy Easter and happy end to Passover so now we can eat bread!

We have made a panzanella salad, it is traditionally a Tuscan summer salad made with day old stale bread. We have made a brunch version of this topping it with a delicious poached egg.

We hope that you had a wonderful Passover and a wonderful Easter.


Ingredients: Serves 2

1 ciabatta roll
3 Tomatoes
1 small cucumber
1/4 cup kalamata olives
2 Tablespoons capers
1/2 cup arugula
1 clove garlic
1/4 olive oil
2 Tablespoons red wine vinegar
kosher salt
2 eggs
1 Tablespoon rice wine vinegar

Start by creating your mise en place; dice the tomatoes into inch cubes, peel and dice the cucumber, halve the olives, mince the garlic, and dice the roll into inch cubes.

In a bowl whisk together the olive oil, garlic, red wine vinegar, and a pinch of salt. Place in tomatoes, arugula, cucumbers, and capers and let soak for about 20 minutes so the flavors can really set.

While the flavors set, in a pan set to medium heat, toast your bread cubes for about 7-10 minutes until they just start to crisp. Once toasted toss in with the salad lightly. If you feel there is to much liquid at the bottom, you can drain some of it.

Now we are going to poach the egg! Fill a sauce pan with about 3 inches of water and the rice wine vinegar, and simmer. Make sure your eggs are very cold, crack into two bowls for immediate use. Carefully place the eggs into the water, cover the pot, remove from heat and set timer for 5 minutes. DON'T touch the pot at all, just let them hang out and cook.

Now the salad is ready to be served, divide salad on to two plates and top with a poached egg and a pinch of salt.


Saturday, April 19, 2014

Korean Broccoli Tofu Salad

Over the last month and a half Michael and I have been settling in to our new place, and I have been helping my parents move up to our family home in Sequoia National Forest. I am sorry that there have been no posts but it has been a very busy time!!
In honor of making something quick and making something easy and healthy just in time for summer, we have made a Korean tofu salad. This is something I love to eat whenever I go to my favorite Korean spa, it is light and delicious.
So enjoy!


2 cups broccoli
2 green onions
8 oz firm tofu
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 cloves garlic
1 Tablespoon sesame seeds
1 large carrot
pinch salt

This recipe is super simple. Start by cutting the broccoli into small pieces and steaming over a double steamer for 4-7 minutes, until just cooked, but still crispy. Then run under cold water to shock out of cooking.

Prepare everything by mincing the garlic cloves, slicing up the green onions, and peeling the carrot and shredding half of it.

Place tofu in a paper towel and squeeze out excess liquid. Crumble and place in bowl, soak with oil, soy sauce, garlic, and onion, let soak. Add in the broccoli and the carrot and toss together. Top with sesame seed and Siracha.

This salad is best served cold! Enjoy!

Monday, March 24, 2014

Spring Equinox Moving!

Happy Spring!! The Spring Equinox has occurred. I apologize, Michael and I made a last minute move to another part of town, and helped my family move to their house in Sequoia National Forest. We have been chickens with our heads cut off, but we do promise to get back with the ball rolling.

We hope that all is well with you!


Wednesday, February 12, 2014

Valentines Day Grilled Cheese and Tomato Soup!

Happy Valentine’s Day!!!!  I try to spend every day like it is Valentine’s Day, telling Michael how much I love him, loving my family, my friends, my dogs, and always being kind to others. What are your Valentine’s Day plans this year?

When I think of what makes me happy when it comes to food, it isn’t something incredibly fancy or highly intricate, it is the simple comfort food that melts in your mouth and makes you feel good. We have created an elevated grilled cheese and tomato soup combo for you, a more decadent version of a loved classic. So enjoy our heirloom creamed tomato soup with a Swiss Gruyere Emmentaler grilled cheese sandwich!

*It helps to have a blender, sieve, and food brush handy, and if you cannot find a bag of grated cheese, just buy blocks and grate equal amounts.

Ingredients: serves 4


6 large heirloom tomatoes
1 large can whole peeled tomatoes
¼ cup heavy cream
2 Tablespoons unsalted butter
1 Yellow onion
1 Tablespoon olive oil
3 cloves garlic
Parmesan rind
3 sprigs fresh thyme
Pinch of salt

Grilled Cheese Sandwich:
Block of soft baby Swiss cheese
Grated bag of Emmentaler and Gruyere cheese (they will be under fondue cheeses)
Sliced sourdough bread
1 Tablespoon melted butter

Start by assembling your mise en place by dicing the onion and garlic and setting aside, and then chopping the heirloom tomatoes and canned tomatoes. In a large sauce pan heat oil, then add onion and garlic and cook about 5 minutes until translucent.

Add tomatoes, then parmesan rind, thyme sprigs. When you add the rind make sure that there is no paper stuck to it. Put to medium heat and let cook 25 minutes. Remove the rind and the thyme.  

In small batches (if it is too large you may burn yourself), puree the tomato soup. Pour the mix into a sieve over a bowl, and using a spoon push through the sieve until you are only left with the fiber and no liquid. Discard of the fiber. Do this until all of the soup has been strained.

Pour the soup back into the sauce pan, turn to medium heat. Add butter, pinch of salt, and cream. Stir. Return to medium low to keep warm.

To make the sandwich melt a Tablespoon of butter in a bowl, then brush both sides of bread with butter, not so much that the bread will be soggy. Heat a pan to medium high heat.

Place first piece of bread in the pan. Let heat for 3 minutes, then add Emmentaler and Gruyere, then Baby Swiss. Let cook for 2 more minutes. Add next slice of bread then flip, cooking the next side for about 3-4 minutes. You just want the bread to brown and crisp, but not burn.

To serve, slice sandwiches in half, and serve with small bowl of soup and a kiss!