Miso Cod and Japanese Eggplant over Sesame Cabbage Rice

Asian, grain, seafood 0 Comments

a winner for sure
I’m asked repeatedly by clients to make this

Miso-Glazed Fish:
(note) To make it really simple, just mix equal parts miso paste with brown sugar and spread that evenly over the fish

2 T Mirin
2 T rice wine vinegar
1/3 cup miso paste, white or brown
2 T sugar
oil for baking
4 skinless cod fillets (about 6 oz)
Scallions for garnish

Combine the first 4 ingredients in a small pan
Whisk constantly over low heat until the sugar melts
Transfer glaze to a small bowl and let cool completely

Heat the broiler, with rack 6 inches from the flame
Coat a baking sheet with oil
Arrange the fish on the sheet and brush generously with the glaze
Broil until fillets are browned on top and opaque throughout 6-8 minutes

(note) You can use your Basic Grain recipe here! After you have made the cabbage add about 2-3 cups of grain and mix well.  Add the 2 t rice wine vinegar, cover, and warm at low for a minute or 2.
Also, I did not have fresh ginger once so I used my pickled jarred ginger that I always have on hand in the fridge, it is so delicious, I eat it plane 🙂

2 T safflower oil, or other natural flavor oil
1 cup cabbage, coarsely chopped
1 t peeled and minced fresh ginger
1 garlic clove, small minced
1 cup long grain brown rice (I like Basmati because it cooks the fastest)
1 1/2 cups water
2 t rice wine vinegar
1 T sesame seeds

Heat Oil
Add cabbage, garlic and ginger, cook uncovered for about 2 minutes on medium until wilted
Spoon cabbage mixture onto a plate (or at this time add your pre-made Basic Grain)
Add rice to the pan and stir until lightly toasted, about 1 minute
Add a pinch of salt and water
Bring to a boil then reduce to low
Cover and cook for 30 minutes
Remove from the heat and let stand for 5 minutes
Stir in the cabbage mixture, vinegar and sesame seeds
Toss and enjoy

Japanese Eggplant:
1 T rice wine vinegar
1 T soy sause
1 T sesame oil
1 T brown sugar
1 T minced fresh ginger
1 garlic clove minced

8 Japanese eggplant, cut crosswise into about 1 inch pieces
oil for pan
salt pepper
sesame seeds and scallions for garnish
Whisk the first 6 ingredients
Heat the oil in a large skillet (maybe cook in batches, you want the eggplant to have lots of wiggle room while cooking)
Add the eggplant and cook for a few minutes, tossing often
Add the sauce, being sure that all the eggplant is covered equally by the sauce.
Turn the heat up and really grill and brown the eggplant
reduce the heat and simmer until the sauce has turned glaze-like

Lamb Meatballs with Yogurt Mint Dip

These are great little guys for an appetizer and can be made ahead of time

I love the freshness of the mint with yogurt.  
It adds a really nice refreshing contrast to the spicy lamb meatballs
Lamb is Adapted form William Sonoma, New Flavors for Appetizers
Yogurt Dip was thrown together by me, I’ve never actaully measured actually, there’s no right/wrong way to make yogurt mint dip 🙂
Yields about 40 meatballs
1 cup yogurt
2 T Fresh mint chopped
salt and pepper to tast
(minced garlic or lemon to taste, optional)
Fort the meatballs:
2 Slices of white bread (I used 1 cup bread crumbs because that’s what I had on hand)
1 lb, ground lamb, grass fed and organic (please!)
3 green onions, white and light green parts thinly sliced
1/4 cup parsley, chopped
1 egg
1 t cumin
1 t sweet paprika
1/4 t allspice
salt and pepper
Preheat the oven 400
Line a baking sheet with foil and spray
Tear crusts of bread and rip into pieces, place in a bowl with a little water and soak
Ina  large bowl, combine the lamb, green onions, most of the parsley, the egg, and seasonings.  
Mix well with your hands
Scoop into teaspoon size balls, roll between hands and place on sheet
Repeat, spacing about 2 inches apart
Cook for about 15 minutes until nice and brown.  rotating the pan and turning the meatballs with a spatula to insure even cooking

Raisin Bread Pudding

This breakfast was inspired by nothing other than the neglected Raisin Bread waiting untouched and unloved for a month in my freezer 🙁

Since I was making for one (me!) I used a ramekin, but this can easily be multiplied to feed crowd and baked in a large casserole dish.  This is a good dish to make when you are serving brunch because it can be made (should actually be made) the night before, to soak up all the flavors.  Just assemble the night before, and pop in the oven right before guests arrive.  
Beat the eggs, milk, cinnamon and vanilla 
Add the cubed bread
I flavored plain greek yogurt with vanilla and cinnamon, 
and added a dollop to each ramekin during the last minutes of baking

Yields 2 Ramekins

2 Slices Raisin Bread cubed (I used Glutino Cinnamon Raisin Bread)
1 egg
Cinnamon to taste
Almond Milk (cows milk is fine if that’s what you have on hand)

Greek Yogurt Topping: Flavor with vanilla to taste

Add chopped nut before serving.  I have a ton of slivered almonds left over from an even, which I have been putting on everything for the past month


If making in a casserole dish:
8 pieces of bread
4 eggs
4 cups of milk
cinnamon and maybe a little sugar

Other options would be to add more raisins or even a chopped apple.
Try topping with mascarpone cheese


My Melting Pot

Home 0 Comments
In our blue and white kitchen,
this is where it all goes down (right into my belly!)

I have the pleasure of living with my cousin, slash best friend, and thank goodness we have the same taste when it comes to home decor. Partially inspired by her love affair with Greece and Greek men (her wonderful fiance) we decided to decorate our kitchen using a sea-side Mediterranean blue and white pallet.

We mix-match our dishes and keep them on display in our open cabinets

Polish Pottery from our moms (who are sisters), china from our grandmothers, and blue Anthropolgie latte bowls pull our blue and white look together!


I love this nook!

Blue back-splash tile

Etsy Soap Dispensers

Anthropologie finds


Braised Chicken Marsala and Sage Polenta

Don’t be intimidated, this is simple to make and
so mouth watering delicious
I first made this for clients, and now I just keep coming back to it when
I’m in a jam and need something fancy to whip up

She does it again, adapted from one of my favorite cookbooks, Martha Stewart’s Dinner at Home

Yields 4

Chicken Marsala
4 chicken thighs, bone-in, skin on
4 chicken drumsticks
2 red onion, peeled and quartered through the stem
2 Plum tomatoes, cut into 1-inch pieces
6 thyme springs
1/2 cup marsala (Italian sweet wine)
1 1/4 cup chicken stock, low sodium
Preheat oven to 400
Rinse chicken, pat dry with paper towel and season with salt and pepper
Heat the oil in a large oven proof skillet (I love my cast iron skillet)
Working in batches, brown the chicken, about 10-12 minutes, transferring chicken to a plate
Pour out the access fat
Add tomatoes, onions and thyme to the pan, cook 4 minutes
Pour in Marsala and cook until reduced by half, about 5 minutes
Add the chicken back to the skillet and pour the broth over
Transfer to the oven and cook until tender, about 35 minutes
Transfer chicken to a platter, arranged nicely and garnished with fresh thyme
Skim off access fat from the pan, simmer liquid over medium-high heat
until slightly thickened, about 5 minutes
Spoon sauce over the chicken

Sage Polenta
5 cups water, plus more as needed
1 cup course Italian polenta
2 T fresh sage, chopped
3 T unsalted butter
Bring water to a boil in a large sauce pan
Add 2 t salt
Whisking constantly, add polenta in a slow and steady stream
Return to a boil.
Reduce heat to a very low simmer
Cover partial and continue to cook, stiring occasionally
When creamy and begins pulling away from the side of the pan, about 40 minutes
Add sage during the last 5 minutes
If the polenta is too think to stir, add water (up to 1/2 cup) stirring continually
Remove from the heat, stir in butter, salt and pepper

Broccoli Rabe Pizza

Gluten Free 0 Comments

I’m currently obsessed with Udi’s gluten free pizza crusts

I had some broccoli rabe going old in the crisper and thought what better than garlicky sauteed greens on pizza!?

The pizza crust is 320 calories, topped with tomato sauce, veggies and a little cheese, you can enjoy the entire pizza, guilt free!

Udi pizza crust
Tomato sauce
Broccoli Rabe, chopped
1 Clove of garlic, minced
Olive oil
Fresh buffalo mozzarella, sliced
Parmesan Cheese
Preheat Oven 400
Heat the olive oil and add the broccoli
Sauté for a few minutes before adding the garlic, continue cooking for a couple of minutes
Add a little water to the pan, cover with a lid
Finish cooking the broccoli by steaming
Top the pizza crust with pesto and tomato sauce
followed by broccoli mozzarella slices and parm
bake for about 15 minutes

Buon Appetito

China Cabinet

Home 0 Comments
one man’s trash is another’s treasure

My inner Martha Stewart came out…
now it beautifully displays my limoge, crystal and silver

once blue with white wooden knobs

I bought this hideous piece of furniture at a garage sale for $20
The paint and knobs cost more than that 🙂 


Buckwheat Blini

so light and airy, these little guys are perfect paired with
smoked salmon or trout

wikipedia event I catered
Yields about 15 blini
2 T butter
1 large egg
1/4 cup plain yogurt
1/3 cup whole milk
1/3 cup flour
1/4 cup buckwheat
sea salt
1/4 t baking soda
melt the butter and let cool
In a bowl, whisk the egg, yogurt and milk
In a small bowl whisk the flour, buckwheat and salt
Add the flour mixture to the egg mixture and whisk
Add the cooled butter and whisk until there are no more lumps
Heat a large nonstick frying pan or griddle over medium heat until hot
Spray the pan
working in batches, add the batter to the pan by the tablespoonfuls
Cook until slightly bubbly around the edges, about 1.5 minutes
Flip the blini and continue cooking for about 1 minutes longer
Transfer to a plate and repeat with the remaining batter

Bello Yellow

Fashion 0 Comments
from head to toe, red carpet to the beach, yellow is hot!
Fashion week in Paris

Julia Jamoise, Fashion week in Milan
Prada banana skirt

Fashion week in Ghana

Fashion shoot in Turkey

Eva Mendes

j.crew bikini

Banana Republic purse

Natalie Portman

Flats from Sundance

Frey heels, short enough to walk around town (comfortably)

Sequins on my Antropologie dress

Before business cards, or even a business concept, I made matches
For your next celebration, get creative at For Your Party

I took this in Lao during a 5am offering


Baja or Bust

Destinations, fish 1 Comment

In the Northern region of Baja, near Ensenada,
there is a lovely wine region called the Guadalupe Valley
Who knew? Not me!

I met my friend in Ensenada, where we stayed for a few days,
and took day trips to the valley

I was so lucky to arrive during harvest season and the
Vino Vendimia Festival
(what’s being said: LA Times)

Paella Festival:
great wine, gorgeous scenery, delicious paella and beautiful people

Mac sniffing out the tannins

Mac, my brother since middle school, is living in Southern Baja and has recently started a wine distributing business and has just opened a wine shop

The Man of Guadalupe Valley

Known as “Mexico’s premier artisanal wine-growing region”

“save water, drink wine”

Visiting vineyards and wineries


Tornado rolls through the valley

Mission of San Bruno
Built in 1683, it was the first mission of Baja

Fresh fish tacos and ceviche for breakfast, lunch and dinner!

Driving south on highway 1
Next stop? Taco shack on the side of the road please!

oh man, they just keep getting better

Dinner at Mac’s house in Todos Santos


Enjoying the sun shine

Adios Amigos


Earring Organizer

Home 0 Comments

Vintage looking ribbon and push pins from an art store

Don’t push the pin flat to the wall. Leave space so you can hang necklaces too!

Choose a ribbon that is lacy so that you can hang your collection easily

Painted shabby chic blue, I picked this dresser up from a garage sale for less than $20. With a little black paint, wood filler and new knobs it’s now vintage chic, not shabby chic

Silver tray displays my sunglasses and perfume
Sunglasses: I picked up on my last trip to Milan at Mango

My mom gave me this beautiful glass dish
which I use to hold my pearls and Grandmother’s gold bangles

Framed Painting of Paris I picked up from an antique shop
Postcard from my last trip to Paris
I’ll admit, I’m obsessed

An Antropologie hook hangs my necklaces


you’re just one in a trillion

Words 0 Comments
To the world you may be one person
but to one person you may be the world

I love this quote so much!
while balancing my au laite on a ledge I snuck a pic
What a great afternoon; the sun is out and I’ve decided to stroll around my neighborhood and pop into one of my favorite SF clothing shops, Picnic.
Picnic has recently opened up shop next door too- selling more things for the home and garden.


This is so delicious over plain Greek yogurt
and topped with fresh berries

Ok, this is as healthy and low fat as Granola can get

I used apple sauce as the sweetener, along with vanilla extract and a tad bit of honey.
I added cinnamon, flax seeds and raw nuts too for flavor and nutritional and medicinal purposes.
Studies show that cinnamon helps to stabilize blood sugar and especially good to have first thing in the morning, while flax seeds provide omegas (healthy fats) and are high in protein and fiber.

Applesauce, vanilla, honey (local), cinnamon, flax and oats

Mixing Ingredients

I really encourage to you make your own granola. Not only is it more econmical than store bought, but it’s so much healthier. Even the healthiest store bought granola will have preservatives, extra ingredients (names on a label you can’t even pronounce) and more sugar and fat than you’d add if making it yourself.

The key is to bake for a really long time (45min to an hour) at low heat, and stir every 10 minutes or so.
Yields about 3 cups. Can store in an air tight container for 2 weeks (I’m actually still working on mine and it’s week 3)

Preheat oven to 250

1 cup applesauce (unsweetened)
vanilla, cinnamon, honey to taste
1 T Ground flax seeds
1/2 Nuts, your choice, slivered or chopped
2 cups oats (I used quick cooking, gluten free)

line a baking sheet with parchment paper
Combine the first 4 ingredients, mix well
mix in the remaining dry ingredients
evenly, spread the mixture onto the baking sheet
bake for 45-60 minutes, stiring every 10 minutes

Nutritional Information: 1/3 cup per serving
Cals: 170, Fat: 10, Carbs: 15, Fiber: 4, Protein: 6

If you want to really cut back on fat, use less nuts, or non at all.