Food is Food

When we were visiting The Voice set over vacation, I discovered something FANTASTIC. My almost-three-year-old PICKY eater will eat tuna salad! You see, television sets are a dangerous, dangerous place for little kids. There are scattered jars of M&M's and jelly beans and gum (so much gum!) and then trays of cookies and bars and sometimes they bring out something called Cookie Pie and serve it with ice cream and I die. Like I said, television sets are dangerous places for grown women who write food blogs. Anyway, I was bribing Etta to eat SOMETHING healthy before she dove into the candy jar, and tuna salad it was. We had tried it at home before, but after eating "The Voice" tuna (weird) I realized what I had done wrong. Mine was too chunky. This was whipped, and fluffy... a spread-like consistency. So when I got home, I decided to put my tuna in the food processor. It was delicious! Some mayo, some garlic salt, fresh lemon juice and salt and pepper...

Now we make Tiny Tuna Melts for the kids on crackers with white cheddar, and grown up versions on sourdough bread with sliced tomato and avocado. I pop both versions under the broiler and watch until the cheese gets bubbly and slightly golden (adding the avocado for the adult sandwiches at the end). You should definitely try the food processor trick for your tuna if you haven't already!

Tuna Salad

(Serves 4-6)

Printable Recipe

12 oz. tuna (I like solid albacore in water)

1/2 cup light mayo

Juice of half a lemon

Garlic salt

Salt and Pepper

Drain tuna, and place in food processor or blender. Pulse until smooth. Place in bowl, and add mayo and lemon juice. Stir until smooth. Add garlic salt, salt and pepper and taste until desired consistency is reached!

Also, Tuna Avocado Toast and Tuna Casserole

As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced to question proper culinary technique. Having just learned the importance of browning meats in culinary school, I was, at the same time, working for a chef who rarely did.

Whether it was pork, chicken, or beef, he simply cut up the meat, threw it in a pot with the rest of the ingredients, and simmered everything until tender. By the way, he claimed that he had learned how to cook these recipes while traveling through Mexico. I remember sheepishly asking about this, and his response was something like, “Well, that's how they did it, and it tastes good to me.” He was right, it did.

In fact, it tasted great. It was then I realized that this whole cooking thing might be a little more complicated than I had imagined. So, which is really the best method? There’s no answer for that question, which is frustrating. Having said that, I do think browned meat is always going to add extra flavor, so I usually do it. The point is, everybody’s right.

Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it’s so ultra simple that I’ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you’ll be looking at one of the most gorgeous garnishes ever.

They’re wonderful with everything from salads, to charcuterie, to cheeseburgers; but my real hope is that you enjoy them on a bowl of this delicious green pork chili. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil (heat to almost smoking before browning meat)

2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes

1 yellow onion, diced

2 teaspoon oregano

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

2 to 3 teaspoon kosher salt, or to taste

about 10-12 tomatillos (about 4 cups once quartered)

3 jalapenos, seeded

1 poblano chili, seeded

6 cloves peeled garlic

1/2 cup packed cilantro leaves

2 1/2 cups chicken stock, or as needed

1 bay leaf

1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper

sour cream and pickled red onions to garnish

- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.

Have you ever gone to someone's house, eaten something they've prepared, gone home, went to bed, dreamt of what you ate, woke up, drove to the market and bought all of the ingredients so you could make it yourself at home? I do that all the time, but then again, thinking and dreaming about food is pretty much my entire existence. These smashed potatoes my neighbor made the other day were no exception... they are red potatoes, flattened with a masher, drizzled with olive oil and sprinkled with fresh garlic, grated parmesan, herbs and salt and pepper... and they turn perfectly crunchy in the oven. Go away french fries, these are perfect for the upcoming football season.

Because that's what time it is, my friends. Football and school lunches and seasonal Starbuck's drinks and Halloween stuff already in stores (with Christmas decorations no doubt 5 minutes away). You can't fool us, 90-degree-weather, fall is gonna get you. (Sorry, I talk to toddlers all day long.)

Jen's Crispy Smashed Potatoes

(Serves 6-8)

Printable Recipe

2 lbs. baby red potatoes (about 24), washed

Extra virgin olive oil

5-6 cloves of garlic

Salt and pepper

Italian seasoning

Grated Parmesan

Preheat oven to 450 degrees. Place potatoes in a large pot of salted water. Bring to a boil, and simmer for about 10 minutes, until potatoes are fork tender. Brush a large baking sheet with olive oil. Place the potatoes about an inch apart on sheet. Using a potato masher (or a large fork), gently smash potatoes. Drizzle the tops with olive oil. Crush garlic with a press, and sprinkle a little on each potato. Sprinkle the tops with Italian herbs, salt and pepper and Parmesan. Bake for 20 minutes, until potatoes are golden and crispy.

A simple lunch from last weekend. Sausage from one of my favorite stores - Urban Deli - with parmesan, and a simple salad with apples, fennel, red onion, cucumber and snow peas.

Friendly friends! I am back from vacation. I am officially home, being an official, productive mom. I am putting my kids to bed before 8pm (after lots and LOTS of nighttime reading), we are eating only the healthiest of foods, and I've stopped drinking wine! Except for all of this is a lie.

Ok not all of it. I AM home. Vacation IS over. I am ATTEMPTING to be productive.

I even cooked up a Today Original pasta dish this morning, and if you missed it you can check out the segment and view the recipe here. Baby steps to waking up early.

But GUESS WHAT?! I am going to post a recipe every, single, day this week. So take THAT you lazy, indulgent, carefree, delicious summer. Take that.

Photos by Samantha Okazaki

Maybe it’s the billionaire(s) in the news lately, but for some reason I decided to take one of America’s most frugal meals, franks and beans, and give it a high-end makeover. Besides, all the other classic comfort foods have been fancified, hipsterized, and/or molecular gastronomized; so I figured I would take this one down. And by down, I mean up.

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you’d serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting.

So, how much more will it cost you to make this usually cheap dish, using these upscale ingredients? It’s tempting to say, if you have to ask, you can’t afford it, but that’s not the case. Sure, the Kobe hotdogs will cost you a couple extra dollars, but the rest of the dish is still quite inexpensive. I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions Franks & Beans:

2 tbsp unsalted butter

1 diced yellow onion

1 diced poblano or other green pepper

2 tbsp minced fresh cayenne pepper, or other hot red pepper

1 rib celery, diced

1 pound hot dogs, sliced (literally any other sausage will work here)

2 (15-oz) cans cannellini beans, drained, rinsed

1 tbsp light brown sugar

1/4 cup ketchup

1 tbsp Dijon mustard

1/2 tsp Worcestershire sauce

2 1/2 cup chicken broth, or as needed

salt and freshly ground black pepper to taste

1/4 cup sliced green onions

- serve with buttered toast and champagne

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to be a specific recipe, but simply a demo featuring the magic that is damp, rice paper wrappers.

Don’t get me wrong; I love the “authentic” spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant. Loaded with sweet shrimp, and bursting with vermicelli noodles, they are among the most delicious things ever invented.

However, I do reserve the right to soak rice paper wrappers in water, and… (I hope you’re sitting down for this) ...not make those! What you see here is just what I had on hand that day, and the next time I do a batch of these, who the heck knows what they’ll encase. If I have a point, that’s it.

Speaking of soaking in water, many commenters suggested that I dunk these in warm water for just a few seconds to hydrate, instead of the longer dip in cold water. I’ve tried both methods, and had more issues with the warmer/faster approach. They seemed to get too rubbery, too fast, which I found made the rolling harder.

Anyway, to each his own, and that goes for water temperature, filling ingredients, and dipping sauce. By the way, there are no ingredient amounts below, since that’s up to you entirely. You should be able to get “rice paper wrappers” at any large grocery store with an Asian food section, but if not, they’re easily found online. I hope you give these, or something similar, a try soon. Enjoy!

Click here to see our peanut sauce recipe video!

One of my go-to "I have no idea what to cook tonight" meals is breakfast for dinner. It's different for the kids, it's easy, and you can get rid of all your leftovers. Just scramble eggs, and throw everything in it! I had never really thought about putting corn in my eggs until I had breakfast at Martha's 22nd Street Grill in Hermosa Beach, California. They make a white corn scramble that's to die for. During the summer, I almost always have leftover corn in the fridge, and I love slicing off the kernels into salads, pastas and now... scrambles! This was delicious, probably due to the cream and Boursin cheese I added (no judging) but also because of the delicious, fresh, summer corn.

Fresh Corn & Egg Scramble

(Serves 4)

Printable Recipe

2 T unsalted butter

6 large eggs

1/4 cup milk or cream

4 ears of cooked corn, kernels sliced off

1/4 cup Garlic & Herb Boursin cheese (or garden veggie flavored cream cheese), crumbled

1 T chopped fresh cilantro (or parsley)

Salt and pepper

In a large skillet, heat butter over medium heat. While heating, whisk the rest of the ingredients in a large bowl. Add to skillet, and cook until fluffy using a rubber spatula to stir eggs. Season to taste with salt and pepper.

There are many different techniques used for making financiers, but as usual, I’ve chosen the easiest one. I would have been happy to try those other more complicated versions, but fortunately, I enjoyed this one so much, there’s no need.

I mention in the video that these are called “financiers” because they’re rich, and look like gold bars (if you use the traditional rectangular molds). Well, apparently that’s not quite right.

Word on the “rue” is that there was a bakery next to the Paris stock exchange that made these small almond cakes so bankers could enjoy them on the way to work, without getting their fingers dirty. I assume this is accurate, since I read it in the YouTube comments.

Anyway, not only is this an easy recipe, but it works beautifully with pretty much any summer fruit. Berries are popular, as are other stone fruits. Just don’t use too much. It’s merely a garnish, and adding too much could effect the texture and cooking time. I hope you give these delicious peach financiers a try soon. Enjoy!

Ingredients for 12 small cakes:

3 egg whites

1/2 cup white sugar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1/2 cup almond meal (or finely ground almonds)

3 tablespoons flour

3 oz unsalted butter (6 tablespoons), toasted to a golden-brown

12 small sliced of peach

- I used mini-muffin pans, so you'll have to adjust your time if you used regular muffin tins, or other molds.

- Bake for 5 minutes at 400 F., then top with fruit, and continue baking until browned, about 10-12 minutes.

Food is Food

Category

Blog Archive

Tuna Melts: Big and Small

Pork Chili Verde (Green Pork Chili) – Green and Sometimes Browned

Jen's Crispy Smashed Potatoes

Lunch

Grilled Veggie Pasta on TODAY

Next Up: Chili Verde

Billionaire’s Franks & Beans – Welcome to the Top 1% of Comfort Foods

How to Make Fresh Spring Rolls – Authentic is as Authentic Does

Fresh Corn & Egg Scramble

Peach Financiers – Because French Bankers Hate Dirty Money

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