berry amazing french toast

rob (mr. sweet tooth) and i love making french toast on sunday mornings.  here is my super custardy, french toast recipe with a fresh strawberry compote...it's super easy, berry amazing, and you're going to love it :)

ingredients:
- 4 (3/4 inch) slices of brioche
- 2/3 cup milk
- 2/3 cup half & half
- 4 eggs
- pinch cinnamon
- pinch ground nutmeg
- 1 tablespoon vanilla
- 1 tablespoon honey
- 2 tablespoons butter
- vegetable oil
- handful of raspberries
- handful of blueberries
- handful of strawberries, sliced

for fresh strawberry compote:
- 6-8 strawberries, halved
- 1 tablespoon sugar

directions:
- in a large glass baking dish, whisk together the milk, half & half, eggs, cinnamon, nutmeg, vanilla and honey
- place brioche slices into the baking dish, soaking both sides for at least 5-7 minutes each (make sure the slices are completely soaked...the worst is when your french toast is dry!)
- meanwhile, in a large bowl, scrunch up the strawberry halves and sugar until it's a juicy mixture with chunks; set aside
- melt 1 tablespoon of butter and a couple dashes of oil in a large skillet or griddle over medium heat
- add 2 slices of brioche at a time to griddle and cook until golden brown, about 3-4 minutes per side
- remove slices; clean the pan with a dry paper towel
- melt the other tablespoon of butter and a couple dashes of oil in the griddle
- add 2 slices of brioche and cook until golden brown, about 3-4 minutes per side
- place french toast on a plate; add blueberries, strawberry slices, raspberries and fresh strawberry compote
- serve immediately with some maple syrup and enjoy!

xoxo,
kara

dry aged prime rib

my family loves prime rib, so i always make it during the holidays.  it's super delicious, juicy, tasty and pretty much amazing (better than lawry's!).  last holiday, i gifted some of my friends a jar of "kkp's amazing dry seasoning rub" for this recipe...and now i have listed the ingredients of my special rub mix here for you.  please enjoy!

ingredients:
- 6 rib beef roast, bone in, approximately 10 to 12 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 roasting rack AND a roasting pan
- kkp's amazing dry seasoning rub (ingredients below)
- 3 tablespoons olive oil
- 3 carrots, washed, ends trimmed and cut into 3-inch chunks
- 2 yellow onions, peeled and quartered
- 2 cups water
- 3/4 cup red wine
- 2 cups beef stock
- 3 tablespoons unsalted butter

"kkp's amazing dry seasoning rub" ingredients:
- 1 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 2 tablespoon freshly cracked tri-color pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoon kosher salt
- 1/2 tablespoon coriander, toasted and cracked
- 1/4 teaspoon cinnamon

directions:
- remove roast from packaging, rinse well
- pat completely dry, wrap with 3 layers of cheesecloth. place roast on a rack on a sheet pan in the back of a refrigerator, fat side up
- after 24 hours, remove, unwrape, discard cheesecloth and wrap with a fresh piece.  place back in refrigerator for 6 to 9 days undisturbed (trust me, it's worth it!)
- remove roast from refrigerator. remove cheesecloth, cut away the fat and trum the ends and any discolored parts of the roast
- preheat oven to 500 degrees
- place roast on a rack in a large, heavy roasting pan
- drizzle roast with olive oil, then rub with kkp's amazing dry seasoning rub. let rest for 20 to 30 minutes
- prepare vegetables. make a bed in the roasting pan with the vegetables and pour in the water
- (be sure to check the liquid level in the pan occassionally and add additional water, if necessary)
- place roast on top of vegetables and place in hot oven
- roast at 450 degrees for 40 minutes (and try not to open the oven!)
- after 40 minutes, reduce heat to 275 degrees and continue to roast for approximately 2 hours, or until internal temperature reaches at least 130 degrees (see chart below). stay away from the bone while checking
- remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus

au jus directions:
- strain dripping from roasting pan, skim fat from drippings.  try to collect about 1 1/2 cups of the drippings
- place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally
- turn off heat, add in butter.  season with s&p
- serve with the amazing dry aged prime rib. enjoy!!!!!

xoxo,
kara

korean-style spicy chicken

being half korean, i grew up eating korean food occasionally with my family.  one of my favorites was this spicy and super delicious chicken dish that my mom would make.  here is my take on my mom's spicy chicken dish; i've added various ingredients to add more "umph," and potatoes and onions to make it more hearty.  it's super super easy to make, and i think you're going to love it!

marinade ingredients:
- 2 tablespoon soy
- 2 tablespoon mirin
- 1 tablespoon sesame oil
- 1 tablespoon sesame seed
- 1 tablespoon (or more if you want it spicy!) of kochuchang (korean style chili paste)
- 1 teaspoon chili pepper (korean style)
- 2 tablespoon maple syrup
- 1 tablespoon brown sugar
- 1 tablespoon of crushed garlic, about 3 garlic cloves
- 3 teaspoon freshly grated ginger

other ingredients:
- 1 pound chicken thigh, cut into large bite-sized pieces
- 1 medium onion, sliced
- 4 red potatoes or 2 russet potatoes, peeled and cut into large chunks
- 1 green onion stalk, sliced

directions:
- mix the marinade ingredients together in a large bowl
- add the chicken and onion to the marinade and let it sit for 10 minutes
- heat a large skillet with a dash of vegetable oil over high heat
- add the potatoes and cook for 3 minutes
- add the chicken, onion and some of the marinade to the skillet and cook for 2 minutes
- lower the heat to medium, gently stir the ingredients, cover and cook for 10-12 minutes or until the chicken and potatoes are cooked through
- once done, turn off the heat, add the green onion slices and transfer to a plate
- serve with some hot white rice.  enjoy!

xoxo,
kara

seafood and chicken paella

i fell in love with paella when i was 14 years old at a friend's backyard paella party.  as soon as i had my first bite of the toasted rice with chorizo, chicken and shrimp, i was head over heels...and i was determined to one day create an amazing paella recipe of my own.  after trying various recipes and making a number of batches over the years, here is my super delicious, easy-to-make paella recipe that will wow any crowd, trust me :) 

ingredients:
- 1/4 cup olive oil
- 6 chicken thighs, cut into chunks
- 2 chorizo links, cut into chunks
- 1 medium onion, chopped/cubed
- 1 green pepper, chopped/cubed
- 1 red pepper, chopped/cubed
- 2 celery stalks, chopped/cubed
- bunch of flat-leaf parsley leaves, chopped
- 12 cloves of garlic (or 3 tablespoons), minced
- 3 tablespoons saffron
- s&p
- 3 cups chicken broth (add more if needed)
- 3 cups paella rice
- 3/4 pound shrimp, peeled and deveined
- 3/4 pound tilapia
- 3/4 cup frozen peas
- 2 lemons, cut into wedges

directions:
- heat olive oil in a paella pan or a le creuset wide pan over high heat until the oil is very hot
- saute and caramelize chicken thigh for 7 minutes or so; remove from pan and reserve
- saute chorizo chunks for 5 minutes or so; remove from pan and reserve
- lower the heat to medium and saute onion, carrot, green & red pepper, celery, parsley and garlic in the pan for 3 minutes
- fold in the rice and stir to coat each grain
- add chicken stock and simmer for 10 minutes, gently stirring so the rice absorbs the stock evenly
- add saffron, some s&p, chicken and chorizo into the pan and mix
- cover the pan, give it a good shake, lower the heat, let everything simmer for about 15 minutes until the rice has a bite to them (aka al dente...do not overcook!)
- tuck in the shrimp, tilapia and peas into the rice.  add more chicken broth if needed
- cover and cook for an additional 5 more minutes until the shrimp is pink, rice is fluffy and the peas are cooked through
- serve with lemon wedges.  enjoy!

xoxo,
kara

best coffee cake ever

i've been making coffee cake since middle school - it was always so easy to make, and my dad loved it with his morning coffee.  anyway, after all these years, i wanted to share my coffee cake recipe with everyone.  it's crumbly but super moist, decadent but not too heavy, chocolatey but not too sweet.  enjoy!

topping ingredients:
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg, optional
- 1/2 cup milk chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 stick butter, melted then cooled


cake ingredients:
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter at room temperature
- 1 1/4 cup brown sugar
- 2 eggs
- 1 cup sour cream (but not the nonfat, lowfat stuff!)
- 1/2 teaspoon vanilla extract


directions:
- preheat oven to 350 degrees; grease a 9-inch square baking pan
- mix the topping ingredients together in a bowl and set aside
- sift together flour, baking soda and salt in a bowl, set aside
- in a large bowl, cream butter and brown sugar for about 4 minutes until light and fluffy
- add eggs, one at a time, and beat until incorporated
- stir in the sour cream and vanilla extract
- fold in the dry ingredients (flour, baking soda and salt); gently fold the ingredients until there are no lumps
- spoon half of the batter into the baking pan, followed by a layer of the topping mixture, then another layer of the batter. finish with a layer of the topping
- bake for about 40 minutes or until it passes the toothpick test  :)
- serve warm with some ice cream (oh yum!) or with your coffee the next morning (double yum!).  enjoy!


xoxo,
kara

my favorite cheeses

during college, i used to work at la brea bakery as a bakery girl.  in addition to selling amazing breads, pastries and paninis, i became a total cheesemonger!  this week, i want to share a list of my favorite cheeses with everyone instead of a cooking recipe.  hope you learn a thing or two...and please go to your nearest cheese store and try some of these delicious cheeses!

#1 old amsterdam gouda

cows milk, netherlands

a hard, dry, aged gouda that has this amazing, buttery flavor.  my favorite thing about this cheese is its crunchy crystals interspersed throughout.  

#2 st. agur

cows milk, france

a delicious strong yet creamy blue cheese with a velvety texture. this cheese has olive green mold veins throughout, leaving a subtle mild spicy taste that develops as it ages.  delicious with red wine, bread and/or fruit paste.

#3 humboldt fog

goats milk, california

a very unique cheese with a creamy and luscious texture with a subtle tangy flavor.  with a center layer and outer covering of vegetable ash, and a creamy texture under the rind and firm in the center, this beautiful cheese is a mild and amazing.

#4 epoisses

cows milk, france

this cheese was known to have been a favorite of napoleon.  super stinky with a complex combination of rich, salty and sweet flavors, this cheese melts in your mouth.

#5 nevat

sheeps milk, spain

"nevat" the catalan word for "snow" is a perfect name for this airy cheese.  this unique cheese has a smooth and creamy texture at the edges, and a chalkier center.

#6 sottocenare al tartufo

cows milk, italy

a firm cheese with black truffle bits scattered throughout.  the rind is made of ash a variety of spices (like cinnamon, nutmeg, fennel and coriander).

#7 brie de meaux

cows milk, france

the very first brie ever made!  a super pungent and creamy cheese, this brie dates back to the 1700s.  super soft and intense in flavor, this cheese is delicious with fresh grapes, figs and apple slices.

#8 red hawk

cows milk, california

a triple-cream, washed-rind, fully-flavored chese.  although it's super stinky, the flavor is earthy and mild.  delicious with a sweet dessert wine. ps - if you want something a little more mild, try mt. tam.

#9 st andre

cows milk, france

probably one of my first favorite cheeses, i remember using st andre to make yummy snacks for me and arthur growing up.  a simple, rich triple-cream cheese, st andre is perfect as an appetizer, ingredient for recipes, and as dessert.

#10 piave

cows milk, italy

i like to use piave instead of parmesan due to its beautiful, nutty, caramely flavor.  made from the milk from the cow's by the piave river in italy, this cheese is a must-try!

hope you enjoyed learning about my favorite cheese!  let me know if you want to learn more about wine pairings and accompaniments.

xoxo, 

kara

buta no kakuni, aka japanese style braised pork

this japanese braised pork dish is originated/inspired by the chinese dongpo pork dish.  tender and delicious, the pork belly (or pork shoulder/butt, which i personally like using for this recipe) is braised for a few hours in a yummy broth of soy sauce, mirin, sake, ginger, garlic and star anise.  the outcome is an amazing dish that melts in your mouth.  very easy to make (just takes a little time)...and perfect with a hot bowl of rice :)

ingredients:

- 2 pounds pork butt or pork belly (skinless)

- 1 japanese white radish (aka daikon), sliced into 1-inch rounds then halved

- 2 tablespoons brown sugar

- 1 cup water

- 1/2 cup mirin

- 1/2 cup sake

- 1/2 cup soy sauce

- 1 teaspoon salt

- a thumb-sized piece of ginger, peeled and sliced into thick rounds

- 3 garlic cloves, smashed

- 1 piece of star anise

- 1 stalk of green onion, thinly sliced

directions:

- cut the pork belly or pork butt into large chunks

- heat a medium dutch oven or pot over medium-high heat

- add pork and brown all sides

- once browned, push pork chunks to one side of the pan; add sugar to the other side of the pan and caramelize

- stir and combine the carmelized sugar with the pork

- add the water, mirin, sake, soy sauce, salt, ginger, garlic, star anise and daikon slices

- cover and bring to a boil, then lower the heat to super low and simmer for 3-4 hours

- check the pot every hour or so to gently stir and to make sure there is enough braising liquid (ingredients should be submerged); add water if needed

- after about 3-4 hours, check the flavorings and add soy sauce if needed

- once done, sprinkle the green onion slices on top and serve with warm white rice.  enjoy!

xoxo,

kara

rosemary chicken with potatoes and zucchini

lately rob has been creating a lot of one pot meals with our le creuset dutch oven.  here's one of his delicious (and super easy) recipes...with just a few fresh ingredients, you can make an amazing meal for up to 4 people in less than an hour!

ingredients:

- 1 medium onion, cut into 1-inch slices

- 1 lb chicken breasts and/or thighs, boneless & skinless

- 8-10 small red potatoes, quartered

- 4 yellow or green zucchini, cut into 1-inch slices

- 10-12 cremini mushrooms, stems trimmed

- 4-6 fresh rosemary sprigs (but if you can't find fresh rosemary, use 1/2 teaspoon of dried rosemary)

- olive oil

- s&p

directions:

- preheat oven to 450 degrees

- coat a cast-iron dutch oven with olive oil and spread with paper towel

- scatter onion slices in the pot

- place chicken on the onion, followed by the zucchini, potatoes and mushrooms

- season with s&p

- tuck rosemary sprigs into crevices

- cover and bake for 45 minutes; serve immediately and enjoy!

xoxo, 

kara

cioppino seafood stew

i love seafood, especially when it's served raw (sushi, ceviche, poke) or in velvety stews (cioppino, bouillabaisse, chilpachole).  since it's still super cold everywhere else in the country, i thought i would share another cold-weather recipe this week (and one of my personal faves), my amazingly delicious cioppino.  although purchasing all the ingredients might be a bit pricey, trust me, this recipe is well worth it!

ingredients:

- 1/2 cup butter

- 2 tablespoons olive oil

- 1 large onion, chopped

- 2 shallots, chopped

- 4 cloves garlic, minced

- 1 teaspoon dried red pepper flakes

- 1 bunch fresh flat parsley, chopped

- 1 small bunch basil, chopped

- 1 32oz can diced or crushed tomatoes in juice

- 4 cups of organic chicken broth (a box)

- 2 cups dry white wine

- 2 bay leaves

- 1 pound clams, scrubbed

- 1 pound mussels, cleaned and debearded

- 1 1/2 pounds large shrimp, peeled and deveined

- 1 1/2 pounds scallops

- 2 pounds cod, sea bass or halibut fillets, cut into 1-inch cubes

- 1 sourdough baguette, cut into thick slices and toasted

- s&p

directions:

- melt butter and olive oil in a large pot over medium-low heat

- add onion and shallots. saute slowly, stirring until both are soft and translucent, about 10 minutes

- add garlic and red pepper flakes, stir gently for 3 minutes

- add parsley, basil, can of tomatoes with juice, chicken stock, white wine and bay leaves; stir well

- cover pot and simmer for 30 minutes

- add clams and mussels, and cook for 5 minutes until they slightly open

- then gently stir in shrimp, scallops and fish; cook for an additional 5-8 minutes until shrimp and fish are just cooked through (shrimp should be pale pink; fish should be slightly firm)

- remove bay leaves and any clams or mussels that have not opened yet (just in case!)

- season with some s&p, ladle into soup bowls, and enjoy with some toasted sourdough bread

xoxo, 

kara

meatballs & spaghetti

although i'm not the biggest fan of meatballs nor spaghetti, rob loves pasta...so as a great wife that i am (ha!) i make spaghetti and meatballs for rob whenever he wants.  after some trial and error, i have put together a pretty amazing spaghetti & meatball recipe that's super easy to make...it's easier than buying frozen meatballs from trader joe's, i promise!  enjoy :)

ingredients:

- 1/2 pound ground beef

- 1/2 pound ground pork

- 1 clove garlic, minced

- 1 egg

- 1/2 cup freshly grated romano cheese

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1/2 cup bread crumbs and 1/2 cup panko (or just 1 cup of bread crumbs...but i personally like to do a combo for flavor and texture)

- 2/3 cup lukewarm chicken broth

- 1 cup olive oil

- spaghetti

- jar of annalise's homemade tomato sauce (or any simple tomato sauce :) )

- a handful of cherry tomatoes, optional

directions:

- in a large bowl, combine beef and pork

- add garlic, egg, cheese, s&p to the bowl and mix 

- add bread crumbs and mix until combined

- add 1/3 cup of chicken broth, gently mix, then add another 1/3 cup and mix

- shape into 1-1.5 inch meatballs

- heat olive oil in a large, cast-iron skillet over medium-high heat

- fry meatballs in small batches; turn just a couple times until brown then place on some paper towels to rest

- while cooking the rest of the meatballs, boil some water and cook spaghetti until al dente; drain

- once meatballs are all done, remove all but a couple teaspoons of olive oil from skillet, reduce heat, add tomato sauce and simmer for a couple minutes

- add spaghetti, cherry tomatoes, and meatballs back into the skillet; toss until everything is coated

- serve with a sprinkle of romano cheese on top and enjoy with some red wine!

xoxo,

kara

roasted beet and orange salad with hazelnut vinaigrette

i love beets and they are even more delicious when you roast them at home :)  here is a recipe for a very light yet yummy salad with a hint of citrus...a perfect way to start a multi-course dinner (like thanksgiving) or a light lunch.  enjoy!!

ingredients:

- 1 pound beets in various colors, stems removed

- olive oil

- s&p

- 2 oranges, 1 blood orange and 1 regular

- 2 tablespoons hazelnut oil

- 1 tablespoon of shallots, finely diced

- bag of mixed greens

- 1/2 cup freshly squeezed orange juice

- 2 tablespoons toasted hazelnuts, chopped

- goat cheese crumbles, optional

directions:

- preheat oven to 400 degrees

- toss beets in a drizzle of olive oil and s&p

- line baking sheet with foil and add beets

- roast for 35 minutes until tender; cool

- in the meantime, peel and cut thin, clean wedges of oranges; set aside

- peel roasted beets and cut into bite-size pieces

- mix hazelnut oil, orange juice and shallots in a bowl and whisk

- add s&p to flavor and whisk again

- drizzle dressing over beets, orange wedges, hazelnuts and mixed greens; toss and serve!

xoxo,

kara