Wedding Favors: S'mores Snack Packs

My super-creative mother-in-law, Nancy, made these incredible little s'mores packages and I just had to share. Not only did she make them but she took this fabulous photo as well (someone's getting pretty darned good at food photography)! The occasion? A weekend in Truckee, CA (a stone's throw north of Lake Tahoe) to celebrate the wedding of her childhood-best-friend's-son. The wedding was absolutely incredible but these s'mores were the veritable icing on the cake during a welcome BBQ hosted by the bride and groom. Nancy filled each decadent mini package with graham crackers, Hershey's chocolate and jumbo jet-puffed marshmallows, tied them with rafia bows and personalized them with perhaps the cutest message ever: "Sending you s'more love." At the end of the BBQ, the bride-to-be carried a large rustic basket heaping with the s'mores around to each of the guests, who just happened to be gathered around fire pits. Coincidence? I think not. :)

'Barefoot Contessa' Ina Garten Speaks at Wilshire Ebell Nov. 15

I am so so so excited. The Barefoot Contessa HERSELF is coming to the Wilshire Ebell Theatre on Nov. 15. If you don't know who I'm talking about, you might as well stop reading now. But, if you do, I hope you have just as big a culinary crush on Ina Garten as I do. My love for Ina goes way back. My grandma and I used to sit and watch her cooking shows together, and one-by-one, we'd collect her cookbooks as they came out. 

Slowly but surely, recipes from The Barefoot Contessa Cookbook and Family Style became my go-to's for dinner parties and last-minute meals. A few years later, during a period when I was slammed at work and looking for no-fuss meals, How Easy Is That? became my recipe bible. Pappa al Pomodoro — a Tuscan bread and tomato soup -- is comforting on a chilly winter night. Scallops Provençal helped me get over my fear of overcooking delicate (and expensive) scallops. And her Brownie Pudding had my chocolate-lover friends licking their plates. No joke.

All of this is why I can barely wait for an evening with Ina on Nov. 15, when Garten will chat with host Jennifer Garner about her new book, The Barefoot Contessa Foolproof: Recipes You Can Trust. Tickets are $42 plus tax and include an autographed copy of Foolproof. Make reservations via the event sponsor, Vroman's Bookstore, by visiting Vroman's will call department (695 E. Colorado Blvd., Pasadena) or calling (626) 449-5320.

"Unavoidable Bacon Shortage?" Say It Ain't So!

Whoever said "Everything's better with bacon" may want to find a substitute next year. According to The Los Angeles Times, a British Trade Group is predicting that a "world shortage of pork and bacon is now unavoidable," as a result of this year's drought effects on corn and soybean crops. Better stock up now! Check out the full report below:

Kitchen Creativity 101: No Recipe Needed!

I interpret the word "recipe" very loosely. To make a great meal, many times there's no need for official ingredient lists or step-by-step instructions; I'll just grab a bunch of things I like and throw them together. Boom, there's dinner. That's exactly what I did for today's lunch, which happens to be leftovers from last night's mish-mash dinner.

I went to the grocery store and pretty much laid waste to the produce section. Mixed greens, asparagus, red bell pepper, kale, sweet onion, zucchini, yellow squash and garlic all ended up in my cart. As did 1/3 pound of freshly ground turkey. When I got home, I finely diced some onion, garlic and a bit of red bell pepper and threw it in a bowl with the ground turkey. A few grinds of salt and pepper and a dash of olive oil of and hot sauce and I had myself a delicious turkey burger patty. The rest was easy: grill the burger and veggies. Chop them up. Add a few mixed greens and toss in your favorite dressing. I happened to make two servings, so I brought the leftovers for lunch. It was even better today.

The point? Be spontaneous. Make what you like, even if there's no "official" recipe. :)

Spicy Pasta Bolognese...Ready in 30 Minutes!

Spicy Veal Bolognese

I'm in New Jersey for work and I'm inspired. I know, inspiration and New Jersey don't typically go hand-in-hand (relax, I'm mostly kidding), but after spending the day with an Italian colleague who talked about her mother's amazing homemade pasta, gravy (sauce), meatballs and cannoli, I'm hungry.

If I could make anything right now, it would be my best attempt at spicy bolognese... in other words, pasta shells tossed in a rich veal tomato sauce. It's made from a mix of ground sirloin and veal, San Marzano tomatoes, a hint of nutmeg, a touch of cream and topped with basil and freshly grated Parmesiano Reggiano. The recipe might not come from my
Italian Nona but it's still pretty delicious. Even better, it's ready in 30 minutes. Enjoy!

30-Minute Pasta Bolognese
Adapted from How Easy Is That? by Ina Garten

• 2 tablespoons good olive oil, plus extra to cook the pasta
• 1/2 pound lean ground sirloin
• 1/2 pound ground veal
• 4 teaspoons minced garlic (4 cloves)
• 1 tablespoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 1/4 cups dry red wine, divided
• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
• 2 tablespoons tomato paste
• Sea salt, for seasoning
• Freshly ground black pepper, for seasoning
• 3/4 pound dried pasta, such as orecchiette or small shells
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped fresh basil leaves, plus extra as for serving
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and veal and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of olive oil, and the pasta, and cook according to the directions on the box. Al dente typically takes 8-10 minutes.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with basil and Parmesan on the side.

Tailgate Time! Loaded Baked Potato Dip & Homemade Chips

Loaded Baked Potato Dip
Photo courtesy: The Kitchn

It's football season! Whether you're at a tailgate, attending a football party or hosting a pigskin shindig of your own, good grub is mandatory. So what to make/bring/serve? If your football party is anything like Bryan's and mine, there's no shortage of beer or hungry fans. That's where this loaded baked potato dip comes in. It's hearty, tangy and savory all at the same time, filled with a mix of cheeses, chives and Worcestershire sauce. Not to mention, it's studded with bacon. Need I say more?

If you want to get fancy, dedicate an extra hour to homemade potato chips (recipe below). Unlike thin, store-bought chips, these baked beauties stand up to the dip. No broken chips here! Your guests will thank you and your tailgate contribution will be a hit. Now all you need is for your favorite team to win!

Loaded Baked Potato Dip with Homemade Chips
Makes: 2 cups dip, chips for 4 to 6
Adapted from The Kitchn

For the chips:

• 
1 pound small white or gold potatoes

• 2 tablespoons canola oil
 
• 1 teaspoon kosher salt
• 
Freshly ground black pepper, to taste
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)

For the dip:


• 8 ounces (1 cup) sour cream (light is fine)

• 4 ounces cream cheese, at room temperature

• 8 ounces (about 2 cups) grated sharp cheddar cheese

• 8 slices bacon, cooked and crumbled

• 1/4 cup snipped chives, plus additional for garnish
• 
1 tablespoon powdered ranch seasoning mix

• 1/4 teaspoon Worcestershire sauce

For the chips: Preheat oven to 450°F, and prepare a large bowl of iced water. Slice the potatoes 1/4" thick. Submerge the slices in the cold water and soak for 30 minutes. Drain, rinse, and thoroughly pat dry. Toss the potatoes with canola oil, salt, pepper and cumin. If you want a kick, add 1/4 teaspoon cayenne pepper. Arrange slices in single layers on two parchment-lined baking sheets. Bake for 10 minutes, flip potatoes. Cook for another 10 minutes and flip again. Continue baking until chips are very crisp and light golden brown, approximately 8 minutes, watching carefully to make sure they don't burn. (Note: The chips can be baked up to 2 hours in advance and set aside at room temperature. Reheat at 425°F just before serving. If serving a crowd, double this recipe, cooking in two separate batches.)

For the dip: Combine the sour cream, cream cheese, and cheddar and stir until thoroughly mixed. Fold in the bacon, chives, ranch dressing, and Worcestershire sauce. Chill for a minimum of two hours or overnight. Bring to room temperature before serving. Serve with homemade chips or the thickest-cut store bought potato chips you can find.

Eggy-licious: Artichoke, Kale & Ricotta Pie

Artichoke, Kale & Ricotta Pie
Photo courtesy: The Kitchn

Has kale jumped the shark? It's been hailed as a superfood and can be found, well, everywhere. Sure, kale makes sense in its natural culinary environment: Salads, slaws, braised as a side dish and wilted in pastas. But the notoriously chewy leafy green is breaking all the rules, showing up in frittatas, stews, gratins and even dipped in chocolate as a potato chip alternative (which, for the record, I can't bring myself to try).

All that said, it only makes sense that kale has made its way into a pie recipe. Yes, pie. Granted, it's a savory pie filled with eggs, artichokes, ricotta and Parmesan cheeses. You can't go wrong with any of those ingredients, while kale adds a welcome level of texture. It's good for breakfast, great for lunch, and even better for dinner. Just think twice before serving it with a kale salad. That's bordering on over-kale. :)

Artichoke, Kale & Ricotta Pie
Adapted from TheKitchn
Serves 4 to 6

• Olive oil
• 4 eggs, beaten
• 8 ounces ricotta cheese
• 4 ounces Parmesan, grated
• 1 cup canned artichokes, chopped
• 1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
• Salt and freshly ground black pepper
• 1 avocado, sliced (optional garnish)

Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.

In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.