On the Road Again

A month after acting as Back Kitchen Cook/Chef for Joanne Weir's Cooking Class Series II, under renowned Culinary Producer Chris Styler, I was afforded the opportunity to work with Food Network and Chef Guy Fieri as Food Chef/Stylist for the "Dear Food Network" Holiday Series. If you are interested in learning more about this dynamic dude, feel free to visit his site!

Next up is another job with A La Carte Productions, this time as a Production Assistant for Chef Eric Ripert's latest venture. Very excited to work with him and the crew. This time I get to learn the process from the set itself. I will be taking the filming notes, wardrobe and whatever!

Aubergine

Aubergine & Neufchatel on Pumpernickel with Fresh Oregano and Maldon Crystal Salt. This was part of the welcome food offered to my students at The Champagne Cooking Class that I was fortunate enough to teach at Joanne's beautiful home in Pacific Heights. I have the BEST friends!!!

Avocados - 1 of my favorite things about California

Avocados are amazing little powerhouses of nutrition and taste. Add them to quinoa and not only are your tastebuds happy, so is your entire body. No need for meat, quinoa is a complete protein (the only kind of "grain" that is), and avocados provide more protein and energy than unprocessed meat. As well, avocados are an excellent food, and a well deserved indulgence, for many nursing mothers who want to optimize the extra calories needed to produce milk.
This gorgeous avocado became part of a quinoa bowl with black beans and microgreens. My five year old who isn't crazy about meat loved it.

Red Bell Pepper Pesto with Hazelnuts and Parmesan

This pesto has been called "Magnificence", and has been enjoyed many ways: spread on crostini then sprinkled with microgreens (as pictured), as a sauce with salmon and grilled veggies, even tossed fresh from the fridge with hot pasta for a jazzy twist on spaghetti. It is also very popular as a spread on sandwiches warm and cold, especially with turkey.

Like everyone else "in the know", I'm an organic and seasonal cook, and prefer to use these types of ingredients. So you may wonder, why the jarred peppers instead of fresh roasted? It started when I was given a beautiful jar of red bell and yellow peppers from our local Trader Joe's. One night some time later I found myself playing my favorite kitchen game, started by my mother in Youngstown, OH over 30 years ago, called "What's washed up onshore?" - her game was my first experience with Iron Chef type cooking where the cook must try to make something fantastic from a random variety of ingredients. My version is called "Let's cook from the pantry!". The end result was this recipe, which I've tested many times, and found that it works with any combination of bell peppers, ranging in color from yellow to red. The hazelnuts lend a toothsome but smooth texture and subtly highlight the smokiness of the peppers. If you are unable to find Himilania Pink Salt salt, give Real Salt a try, one or both of them are available at your local Whole Foods or online, and are well worth your time and investment. I recommend these particular salts for their high mineral content, and the way their flavors bring out the earthiness of the peppers.

I now make this pesto in batches (must be the restaurant training) and give the extra as gifts, even though it lasts quite awhile in the fridge and almost forever in the freezer. I hope you like it!

2 12 oz jars roasted red bell peppers in water, drained
½ cup whole raw unpeeled hazelnuts
2 cups grated parmesan, separated
2 cloves garlic, smashed
1/4 teaspoon "Himalania"pink salt, finely ground
optional 1 tsp cayenne
optional 2 tsp red pepper flakes
1 cup EVOO, separated

Combine bell peppers, hazelnuts, 3/4 cup parmesan cheese, garlic, salt, cayenne, and pepper flakes. Pulse until ingredients are coarsely chopped, scraping down sides of bowl. With machine running, incorporate 3/4 cup olive oil. Add remaining parmesan, pulsing to incorporate. With machine running, add the remaining olive oil. Makes 5 8 oz. jars. Store in fridge for up to two weeks, freeze, or give away!