MOI XOXO

Summer is here and it’s a natural direction to turn to all things light! Clothing, makeup, spring cleaning, and the way I eat should be no exception. When I think of cooking a light summer meal I think of squash. That’s right, the garden Godzilla that I can turn into a crowd pleasing meal! Best of all, my version is a vegetarian delight, another part of my philosophy of keeping it light! My zucchini pasta secret is to cut the zucchini into strips and cook them until they are tender which allows them to hold their shape as they twist and turn around the fusilli pasta. This also allows for the zucchini to cling to the noodle like sauce. Therefore, no creamy or fatting sauce needed. Again, keeping it light! In addition, the pine nuts add richness to the plate. This dish takes me close to 40 minutes to prepare.

~2 lbs zucchini

~2 garlic cloves

~12 large basil leaves

~1/3 cup pine nutes

~2 tbsp butter

~ 1 tbsp olive oil

~1/2 tsp salt

~3/4 cup fusilli pasta

~ 1 cup of freshly shredded parmesan cheese

1. Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths, then into thick matchsticks. Chop the garlic and cut the basil leaves into thin ribbons.

2. In a large frying pan over medium heat, toast pine nuts and stir them until golden, about 2 minutes. Transfer to a small bowl and set aside. In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a spoon leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.

3. Now for the pasta, add remaining 1 tbsp. salt and fusilli pasta to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.

4. Heat another frying pan over medium to high heat, add the remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts from step 2. Cook, stirring, until well combined. Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined. Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.

Moi xoxo

I am going back to the basics of culinary school, Eggs 101. It’s the simplest dish but often the hardest to master. High in protein it is my food of choice for my busy mornings with toast or seasoned lightly with pepper alongside a cup of steaming coffee! Using my cooking school method plus a few choice add-ins, I can teach you how to turn eggs into oeufs!

~Start with a basic recipe: 5 eggs, 1 1/2 tbsp butter, and salt and pepper to taste. Combine all into a saucepan and turn heat to medium high. Beat with a whisk, stirring constantly. The mixture should get a little lumpy, but it shouldn’t stick to the bottom. If it does, remove from the stove and continue to whisk before returning pan to the heat.

~Don’t overcook! When the mixture becomes creamy with small curds, it’s done! Scrambled eggs should be soft enough to eat with a spoon.

~Dress them up with cooked, chopped asparagus or diced tomato and basil. If your having eggs for dinner, add smoked salmon and diced cream cheese, garnished with fresh chives. Or just cook eggs plain, then top with a dollop of creme fraiche or sour cream and a spoonful of caviar. I love to serve that to evening guests because they don’t realize how yummy eggs paired with caviar is, so I tell them after they have asked for the recipe. Old standbys such as deli meat, cheese, and dried herbs can take your scramble to a new level.

Eggscellent!

Moi xoxo

Dinner in Orange County isn’t called “The California Rivera” for nothing, largely due to its impressive list of restaurants. If your going to do steak, you do steak at Bistango by Chef Javier Montoya. The key to his renowned steaks is in the cut. His favorite is the New York cut about two inches thick. I have been dining at this restaurant for over eleven years so the Ghoukassian family owners were kind enough to let me take a peak as my dish was being prepared.

~ Prepping is key! According to Chef Motoya let the steak get to room temperature. Preheat the grill or a heavy skillet if your using a stove over high heat. Brush steak with olive oil and only season with sea salt and fresh pepper.

~ Sear and cook the steak to medium rate which is a warm and pink center. Let steak sit for about ten minutes before serving. Brush the top with melted butter and sprinkle with more sea salt.

Enjoy like moi with salad, garlic roasted potatoes, and chocolate souffle for dessert!

Moi xoxo

This is fast approaching a favorite restaurant of mine. Bluewater Grill unveils a new look at its third location that just opened at The District at Tustin Legacy. Tustin’s Bluewater Grill has a cool urban design that’s a major departure from its New England-nautical vibe at its original dockside Newport and Redondo Beach locations. It’s being marketed as “high-style on the high seas” and I LOVE it. There’s much to take in and admire: the large, open dining room in chocolate, taupe, rust, orange and red tones; the striking ship-inspired barrel ceiling with floating chrome sculptures of fish gliding through a kelp forest. Not to mention the silk-wrapped lights, antique glass fishing floats, and stunning circular live seafood bar where you can enjoy oysters grown and harvested exclusively for Bluewater Grill; sashimi, seared ahi tuna, mussels, clams and much more. What hasn’t changed is Bluewater Grill’s dedication to serving the highest quality seafood, classically prepared, at fair prices, in a friendly, casual environment.

Moi xoxo

Who knew that text messages would become the latest food technology? When you text EWINE Match at “411511″ with the name of your dish or the main ingredient, you will immediately receive three suggestions from a database of wines within the $8 to $12 range. Are you picky over the type of fish you are eating? To be sure the fish you are eying for dinner is sustainable, text fish along with the name like salmon to “90430″ and Friend of the Sea will text back with conservation concerns or a seal of approval message. When your in a hurry and cannot make a quick call, use Gomobo to text order for you. Already available in cities like New York, Boston, and Los Angeles, this service sends your order to the restaurant or coffee shop, instantly charges your account, and sends you a text confirming your pickup time. Set up your service online at gomobo.com and then text “466626″ for one step ordering!

Moi xoxo

This is the classic comfort-food soup, livened up with fresh veggies and spices. Growing up, I ate lots of soups, salads, and stews and I still love them! Butternut squash is a delicious winter squash that tastes like a cross between pumpkin and sweet potato. My mom made this soup repeatedly because it was easy and it can be incorporated into all her elaborate meals but still versatile enough that the family didn’t get sick of it.

This recipe makes 14 cups or 12 servings.

Onion ~ 1 large, peeled, and chopped small

Carrot ~ 2 large, peeled, and chopped small

Celery ~ 1 stalk, chopped small

Garlic ~ 4 cloves sliced

Whole Butter ~ 2 onces

Butternut Squash ~ 1 large 3 pounder will do, peeled and diced

Sweet Potatoes ~ 2 each, peeled, and diced

Chicken Broth ~ 2 quarts

Cream ~ 1 quart

Pumpkin Pie Spice ~ 1 tablespoon

Cinnamon ~ 1/2 teaspoon

Brown Sugar ~ 5 tablespoon

Maple Syrup ~ 5 tablespoon

White Pepper and Salt ~ to taste but go light on salt

Directions:

In a large saucepan, cook the onion, carrots, celery, and garlic with the butter over medium heat. Stir often and cook the veggies until they are soft but not brown.

Add in the squash, sweet potatoes, brown sugar, syrup, and spices and cook for about 5 minutes, caramelizing the sugars and spices well. Next, add the chicken broth and cream and bring the mixture to a simmer. Simmer covered for 20-30 minutes until the veggies are very soft.

I prefer to use a hand blender for easy use but any old blender will do, puree the soup until it is nice and smooth. Strain the soup through a fine cap and place back in a pot on the stove. Adjust the flavor per your liking with more maple syrup and season with salt and white pepper not black. Be careful with the salt so that you do not lose the sweetness of the soup.

May you enjoy this soup as much as I have since childhood!

Moi xoxo

Judging by the number of wine ads in the papers over the last few days Easter is becoming a major drinking occasion for many of us. I personally do not need a holiday to drink but for those who do, here is a delicious cocktail recipe for Easter morning!

The “Diva D” Mimosa

- 1 shot of Stoly Mandarin or Grey Goose vodka {Warning} Only substitute with Absolut if you really want an absolute headache}
- splash of orange juice
- top off with only Vive Cliquot or Krug Champagne.

You will thank moi if you use the suggested brands! You will love it!

I also have a fabulous recipe for buttermilk pancakes that pairs beautifully with this drink. *Stay tuned*

Moi xoxo

I soooo wanted to go to the South Beach Food & Wine Festival this year! Mark your calendars, next year’s dates are scheduled for 2/19/09-2/22/09. The festival has added new items to their online auction going on right now! We are talking some serious travel packages, fabulous cruises, wine adventures, furniture & more. This is definately worth a look!

Click here to bid >

Moi xoxo

The frenzy over Pinkberry has finally landed in Orange County. A new location just opened at The Irvine Spectrum. I am not going to lie, I am a groupie myself and I haven’t had it since Halloween 2007 and that is just too long! Now I have something to accompany me during my hour long ..or more ..browsing inside of Nordstrom!

I heard that a new coffee flavor has been added. Whatever happened to plain old chocolate? Get with it PB!

59 Fortune Drive
Irvine CA 949-788-0877

Moi xoxo