Archive | August, 2014

Killing It: 2014 Emmys Best Dressed

27 Aug

I mean! C’mon. These dames are killing it! Killing. It. I’m so in love with these 5 red carpet looks from the 2014 Emmys. If I could afford to own all 5 I would. Major swooning happening right now. Le sigh…

Givenchy worn by Claire Danes

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Escada worn by Viola Davis

 

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J.Mendel worn by Kate Mara

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Ralph Lauren worn by Robin Wright

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Cooking by Kena: Hot Chocolate Popovers

24 Aug

Happy Sunday my darlings! I was awaken by a 6.0 earthquake at 4:30am this morning. Two things I learned. First, my earthquake safety skills need some improvement. When I felt my tiny apartment shaking from side to side, I jumped up out of bed “yelling earthquake” and started running. I know better than to run during an earthquake but I guess my nerves got the best of me. Second, I do my best recipe creation in the wee hours of the morning. I recently bought a popover pan and have been dying to try it out. I wanted to make a chocolate popover of some kind. I did a bit of web surfing and BOOM! Hot Chocolate Popovers….Here. I. Com. #foodgenius #getinthekitchen

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Hot Chocolate Popovers

makes:  12  popovers

Recipe adapted from Joy the Baker (love her)

3 tablespoons unsalted butter, melted plus more for greasing the pan

3 large eggs, at room temperature

3/4 cup whole milk

1/4 heaving whipping cream

1 teaspoon vanilla extract

1 teaspoon salt

4 tablespoons granulated sugar

2 tablespoons plus 2 teaspoons unsweetened cocoa powder

3/4 cup plus 2 tablespoons all-purpose flour

1/2 cup semi-sweet chocolate chips

12 large marshmallows.

Place a rack in the center of the oven and preheat oven to 400 degrees F.

You can use a fancy schmancy popover pan or a muffin pan. Your choice. Your popovers.  Use a paper towel or fingers and grease the individual muffin cups. Grease well with butter.

In a medium bowl, whisk together butter, eggs, milk, and vanilla extract.  Whisk well.

In a large bowl, whisk together sugar, salt, cocoa powder, and flour.

Pour the wet ingredients into the dry ingredients and whisk together. Make sure there’s no lumps. We’re making popovers here. Lumps won’t do.  I poured my batter in a 2-cup liquid measuring cup and poured the batter into the prepared muffin pan.  Fill cups half way .  Place pan in the oven and set timer for 30 minutes.

Important. Don’t open up the oven. I repeat DO NOT open up the over. Unless you want dropovers instead of popovers you will refrain from opening up the oven during the baking process.

After 30 minutes, remove the popovers from the oven and immediately set oven to broiler.

Carefully shove (it it possible to shove something carefully) (7-10) chocolate chips into the center of the popover, and top with a marshmallow.

Place pan under the broiler and barely close the door.  Watch this process like a hawk. You don’t want your marshmallows to burn. Burnt marshmallows can be tasty…..burnt popovers not so much.   They’ll only need about a minute under the broiler.

Remove toasted popovers from the oven.  Let cool for about 5 minutes.  Use a butter knife to gently remove the popovers.  Serve warm.

You will shocked at how these popovers.

The $10,000 Chocolate Chip Cookies

9 Aug

These sweet little treats are famous! Yep, they’re the chocolate chip cookies I made on NBC, Food Fighters tv show. I’ve been making them for the past 23 years. They’re buttery, rich, decadent, chocolatey, soft and chewy. I’m still in shock that I won $10,000 for baking them.  I guess it’s true what they say……persistence pays off – literally! Here’s the recipe below. #getinthekitchen

 

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CHOCOLATE CHIP COOKIE
2-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 stick margarine
1 stick unsalted butter
1 cup of white sugar
1/2 cup brown sugar
1/3 cup molasses + 1/2 cup of white sugar
2 eggs
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips

1 teaspoon of vanilla

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl and set aside. Melt 1 stick butter and 1 stick margarine in small sauce pan or microwave. In a small mixing bowl, mix together 1/2 cup white sugar and 1/3 cup of molasses and set aside.

Combine remaining white sugar, brown sugar and molasses sugar mixture. Add melted butter and mix well. Add 2 beaten eggs to melted butter and sugar mixture. Add 1 teaspoon of vanilla and mix well. Gradually add flour into mixture (this should be done in 3 to 4 steps). Fold in chocolate chips.

Line cookie sheet with parchment paper. Drop cookie dough onto cookie sheet with a spoon. Bake for 8 to 10 minutes or until light golden brown. Transfer cookies to cooling rack. Enjoy!

Huevos Rancheros with Homemade Salsa Verde

3 Aug

It’s brunch time! Breakfast is my favorite meal of the day and when the weekend rolls around, well…let’s just say I don’t mess around. Last weekend, PI was craving Huevos Rancheros but I wanted to put my own spin on the classic mexican dish, so I whipped up some Homemade Salsa Verde! YUM! This dish is hearty, delicious, and super easy to make. If you can make Tacos, you can make Huevos Rancheros. Get in the kitchen!

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Cooked Salsa Verde

RECIPE (adapted from Pati’s Mexican Table)

Ingredients

2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves, peeled

1 serranos chiles (you can add more but trust me, these suckers are H-O-T)

1 cup cilantro leaves

1/4 cup white onion, roughly chopped

1 teaspoon kosher or sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and the chiles serrranos in a pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.

Place tomatillos, garlic and chile (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.

Once it cools down, you may store it in a closed container in the refrigerator for weeks. However, the heat level of the sauce will diminish as the days go by.

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