A magazine had an interview of Harrison Ford and he kindly provided one of his favorite recipe… Marinated chicken… I tried and it became an instant favorite! Marinate the chicken the night before for better result and convenience Ingredients: 3 Chicken Breast (I do without skin or bone but can be done with skin or…
Oatmeal souffle for a healthy start
I found this recipe on food and wine magazine – I was highly sceptical at first since I am not a big oatmeal fan … But this has become one of my go to recipe for breakfast. It is fairly easy to make and a good way to use fruits. The recipe recommends berries but…
XMAS Pecans (a la Heather)
Recipe from my former roommate and cooking mentor, Heather. I used to love when she would make that in our darling San Francisco apartment as they were both delicious and they gave an amazing smell to the flat. ingredient: °2 cups Large raw pecans 2 TBS Butter 2 TBS Cumin 1-2 TSP Cayenne (depends on…
Fluffy Gnocchi
I thought I liked gnocchi until a restaurant served me the fluffy, moist, little pillow like gnocchi… After that experience I couldn’t go back to the packaged ones. But they are some evil forces at work in the world of gnocchi. So many recipes I have tried that all resulted in mildly chewy rather blend…
Miso Banana Bread
No your eyes are not deceiving you… this is a recipe for Banana Bread with Miso in it. As disgusting as it sounds this is an amazing recipe I found in Food and Wine Magazine. Ingredients: 2 Banana – over ripped 1 cup of flower 1/2 tsp baking soda 1/4 tsp baking powder Pinch of…
Home Made Pesto
I always used to buy pesto at the store until my Chef roommate rolled her eyes at me and said it was the easiest thing to make… and well I guess she was right. There is no reason not to make your own fresh pesto. The secret to good pesto is quality ingredients. Fresh Parmesan,…
Crêpes the French way!
Simple recipe I have used time and again. Making the batter is the easy part, the real challenge is in the cooking. I have found that the most important part to making good Crêpes is to make the batter in advance, the night before is best, at the very least wait 2 hours after you have…
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