Food is Food

Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disappointing one. There are several reasons for this, and hopefully this demo for how to pan-roast chicken will eliminate them.

The most important factor is doneness. By “pan-roasting,” you can easily monitor the internal temp, and as I recommend in the video, start the pan sauce when the meat reaches about 150 F. By the time your sauce is done, and the chicken is covered in its hot, buttery goodness, it should have reached 155-160 F., which is what I shoot for.

At this temp, the chicken will be perfectly safe, while remaining moist and tender. I know many recipes, and reference sites, call for longer cooking times, and internal temps of 165-175 F., but that’s just crazy. Unless, you want tough, dry meat; in which case, that works wonderfully.

Also, I think it’s very important we leave the skin on. Not only does this add a lot of flavor, but also much-needed moisture. Even if you’ve been brain-washed into thinking the skin is “bad” for you, which it isn’t, you can peel it off before you eat it, but I recommend leaving it on during the cooking process.

And yes, we’d be getting even more flavor and moisture if we just left the breasts on the bone, but the whole point is for this to be fast to make, and effortless to eat. Otherwise, we might as well roast a whole chicken.

If you’re not into creating your own boneless, skin-on breasts, like we did in the video, you can have the butcher at the market do this for you. You’ll have to go to a larger store where they cut up their own chicken parts, and tell them exactly what you want, but they’ll hook you up at no extra charge. I really hope you give this easy, and very effective technique a try soon. Enjoy!

Ingredients for 4 portions:

4 boneless, but skin-on chicken breasts

salt and freshly ground black pepper to taste

1 tbsp finely chopped fresh herbs, optional

2 tbsp olive oil

1/4 cup *vinegar

4 tbsp cold butter, cut in smaller pieces

a splash of chicken broth or water, if needed to thin sauce

*I used apple cider here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

I am not a very crafty person. Some moms have the most pinterest-worthy art projects up their sleeves, but when it comes to doing something creative with my kids, I've always preferred baking. Which is why I was THRILLED to discover the Happiest Little Baker - a subscription based monthly kit that comes equipped with pre-measured, non-perishable ingredients and simple-to-follow, adorable recipes! It was created by a woman named Linsdey and her husband Mike - parents who love baking with their own two children. Their kid-friendly approach is obvious in every detail - they even include an activity sheet to kill time while your treat bakes. After our 'Witch Hat Cupcakes' were done, my son proclaimed, "this is SO MUCH FUN, please sign up for every month!!"

So for the giveaway, HLB is going to give one winner a 3-month subscription for FREE! To qualify to win, you must officially follow this blog, as well as follow HLB on Twitter, Instagram and like them on Facebook. Please leave a comment below to enter the giveaway, letting us know what you like to bake with kids. A winner will be chosen at random on Wednesday at 9am EST. Good luck!

This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request.

I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"

I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.

Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.

No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!

Ingredients for 6 small portions:
(one egg per portion as appetizer - double for a main course)

2 tbsp olive oil

1 large onion, diced

large handful of sliced mushrooms

1 teaspoon salt, plus more to taste

1 cup diced red bell peppers

1 jalapeno pepper, seeded and sliced

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.

1/2 cup water or broth, or as needed

6 large eggs (or as many as you can fit in you pan)

crumbled feta cheese and fresh parsley to finish

I recently got a new crock-pot! It was sent by the Swedish crock-pot agent for me to evaluate, and since I love my old one as well, I was really eager to try it. The new one is much more advanced than my old and has sauté settings as well as settings for baking, roasting and cooking rice so I have quite a bit of experimenting to do.

However, for my first time cooking with the new pot, I wanted a simple recipe. I'd be out for most of the day and needed a quick dinner when I got home, so decided to do a chicken parmesan soup. It was really tasty - a hit for at least one of the kids and we adults enjoyed it a lot. I specify my cooking times below but it's adaptable, you could easily do shorter or longer. And I cooked the pasta separately because once we were home, we were in a hurry. If I'd had more time, I'd have added it to the pot maybe half an hour or so before eating.

Slowcooked Chicken Parmesan Soup

2 chicken breasts

2 garlic cloves, minced

1/2 yellow onion, finely chopped

1 green pepper, chopped

400 g crushed tomatoes

800 ml water

2 chicken stock cubes

4 stalks fresh oregano

1 tsp chili pepper flakes

2 large handfuls grated parmesan cheese

and to finish:

1 handful grated parmesan cheese

2 tbsp finely chopped fresh basil

200 g cooked pasta, small shapes

100 ml crème fraiche

Place chicken, garlic, onion, pepper, tomatoes, water, stock cubes, oregano, chili and cheese in the slowcooker. Cook for about 4 hours on high, or 6-8 hours on low. We did an additional hour on low or so, but that was just for our convenience, it was done before that.

Just before serving, shred the chicken, stir in the additional cheese, fresh basil, cooked pasta and completely optional, creme fraiche. Serve and enjoy!

It’s been ten years since the Michelin guide arrived in San Francisco (and I started writing about it!) so I guess it’s the right time for reflection. Ten years ago the stars seemed to go to very predictable and somewhat French-inspired restaurants. This year the balance has swung to favor the new, the modern and the diverse. Is it Michelin or San Francisco? It’s probably a bit of both. Though I'm sorry for some of those restaurants left behind that lost their stars because I believe they are still worthy I can't help but be excited by this new constellation.

While some were making a big deal over Manresa getting three stars, Commis and Campton Place rising to two stars or Kin Khao getting one, I think the really big news was the ever expanding number of restaurants on the list. An incredible 39 restaurants got a star this year with another 12 getting either 2 or 3 stars. That’s truly worth celebrating!

Here are some highlights from the party—photos courtesy of Lee Sherman

The evening always involves plenty of champagne...

Two gorgeous restaurateurs who both earned the respect of their peers, Cecilia Chang and Chef Dominique Crenn of Atelier Crenn and Petite Crenn.

Pim Techamuanvivit was one of the true stars of night, she’s had a tough year and Kin Khao’s one star was well deserved. While some may consider it an expensive Thai restaurant, Kin Khao has now got to be considered as one of the least expensive Michelin one star restaurants.

Everyone loves a redemption story and Manresa coming back after the fire to earn three stars put David Kinch in the spotlight, here with pastry chef Belinda Leong who spent some time in his kitchen before making an even bigger splash with B. Patisserie.

Three of my favorite chefs for the way they balance tradition and creativity while always striving for excellence— Stuart Brioza of State Bird Provisions and The Progress James Syhabout of Commis and Hawker Fare and David Barzelay of Lazy Bear.

From what I think is the finest Italian restaurant in San Francisco, Acquerello, Riccardo Menicucci and Suzette Gresham Tognetti.

Aaron London of AL's Place is a chef who takes chances, his next gamble? Decreasing reservations and allowing for even more walk ins. Bravo! My review of his restaurant is currently on Amy's Fork in the Fog

Who says chefs are all work and no play? Well no one who comes to the Michelin gala! Until next year...

I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!! Yeah, my friend's name is Ina Martha Garten Stewart, by the way. (Just kidding, her real name is Mo. Ina Martha Garten Stewart is my imaginary friend.) Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here. What a perfect dish to prepare for friends and family on Halloween night! Do it!!

I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second). We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy! Juuuuuust kiddddddding. Anyways. Someone made these Spinach Balls and they were FANTASTIC. I asked her if I could share the recipe and she said yes, so here it is! Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter. I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat. Butter... butter makes everything better. However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it. (But I wouldn't recommend it cause I don't recommend those kind of things.)

Spinach Balls

(Makes approx. 45)

Printable Recipe

2 packages 10oz. frozen chopped spinach, thawed

3/4 cup butter, melted

1 small yellow onion, diced

4 eggs

1/2 cup grated Parmesan cheese

2 cups seasoned bread crumbs

1/4 tsp pepper

Pinch of salt (I was generous here)

Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden. Enjoy!

The next morning I sautéed the leftovers in BUTTER and added a fried egg. Yum.

I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite cold weather dishes of all time. This comforting stew is very delicious, quite easy, and ready to accept all sorts of seasonal produce.

As usual, I kept the ingredient list to a minimum, as not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms, and root vegetables, would all be wonderful swimming around in the subtly sweet, just-rich-enough sauce.

As I mention in the video, you always want to buy a nice hunk of pork shoulder, and cut your own chunks. If you want to save five minutes of work buying the pre-cut stuff in the package, go ahead, but please know you’re paying more money for a lower quality product. Not to mention, you can’t control the size and shape of the cut.

If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil for browning meat

2 1/2 pounds pork shoulder

salt and freshly ground black pepper to taste

1 large yellow onion, chopped

3 cloves minced garlic

2 tbsp apple cider vinegar

1/2 cup apple cider or apple juice

2 tbsp Dijon mustard

1 tbsp horseradish

1 1/4 cup heavy cream

1/4 cup chicken broth, or as needed

1 stalk celery, sliced

1 cup sliced carrots

a few sage leaves

2 sprigs thyme

2 small sprigs rosemary

*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.

1 dry bay leaf

pinch of cayenne
1/2 cup green peas, fresh or frozen

fresh apple strips and fresh chive to garnish

- Serve on steamed rice, mashed potatoes, or noodles.

Pumpkin is everywhere right now (I mean, check this out), and we're suckers for it. I'm surprised we all don't run out to buy pumpkin flavored toothpaste! (Don't steal that idea, it's mine.) I gave you some pumpkin ideas last week, and now here's another: Pumpkin Gingersnaps (click there for recipe). These are delicious... soft and chewy, and rich with all the flavors of the season... cinnamon, spice and pumpkin of course! Pumpkin. Pumpkin. If you say that word a lot it starts to sound really weird. Also who puts a 'p' and a 'k' right next to each other?? Pumpkin lovers do.

I recently had the opportunity to work with International Delight - the coffee creamer that comes in delicious, everyday as well as innovative flavors - and this morning I had the chance to share some brunch ideas using these creamers on the Today Show with Kathie Lee and Hoda! If you missed the segment or want to view the recipes, click here. By the way, it's totally acceptable to make Pumpkin Stuffed French Toast for dinner in the month of October. Also, make sure to check out International Delight's website for more information on their delicious creamers and more easy, everyday recipes. Aaaaaaand, if you're in the mood for more PUMPKIN (you know you are), I pulled up a few other treats I've tried in the past... have a happy fall weekend!

Pumpkin Scones

Pumpkin Chocolate Chip Cookies

Pumpkin Oatmeal Cookies

Pull-Apart Cinnamon Sugar Pumpkin Bread

Vegan Pumpkin Muffins

Pumpkin Bread

Pumpkin Chocolate Chip Squares