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Gluten Free

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Roasted, battered and baked. Fluffy deliciousness.

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C-1568
Roasted poblano chiles, peeled, stuffed, battered, then fried. Drowned in roasted tomato sauce. Topped off with crema, sliced onions, parsley and pomegranate seeds!!!!!! Need I say more? Chiles rellenos you have my heart.

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This is one of those breakfast dishes that taste better when made at home, I gave it a shot this week by simplifying it a bit, I cheated and used El Pato sauce rather than making my own. I was a hUnGry girl so to avoid a grouchy me I used the canned stuff. Pato is perfect for this, plus I like the cans.

You’ll Need:
6 corn tortillas cut into quarters
1 can of El Pato
1 small onion, thinly sliced
salt and pepper to tase
4 eggs
1 cup of oil for frying tortilla chips
1 jalapeño sliced
few sprigs of parsley or cilantro
queso fresco or cotija cheese
mexican cream or crème fraîche

Method:
-heat oil in a skillet over medium heat
-add tortillas and watch them turn into a light golden brown color, you have to watch them carefully or they’ll burn on you, it takes about three minutes.
-once golden brown, drain chips over paper towels. You can also bake and avoid the whole frying process as well. Just make sure you drizzle the tortillas with olive oil to avoid burning.
-dispose of oil
-using the same pan, place chips back into pan and add eggs
-mix to coat chips with the eggs until cooked
-add your can of El Pato sauce and mix again, this step is takes about a minute
-plate your chilaquiles and garnish with cheese, parsley, onions, jalapeños and cream to tase!

Serves 2

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You’ll need:

12 ounces 60% chocolate

4 ounces (1/2 cup, or 1 stick) butter

2 tablespoons cocoa powder

4 egg yolks

6 egg whites

Pinch salt

4 ounces sugar

Method:

1. Heat the oven to 375 degrees. In a bowl set over a pot of simmering water, melt together the chocolate and butter. Remove from the heat, then whisk in the cocoa powder and after that the egg yolks. Set aside.

2. In a medium bowl, whisk the egg whites and salt until foamy. Gradually add the sugar to the egg whites and whip to medium peaks.

3. Stir a third of the whites vigorously into the chocolate mixture until fully combined. Then fold in the remaining whites in two parts until all ingredients are incorporated.

4. Pour the mixture into a greased, parchment-lined 8-inch cake pan and bake until puffed and set, 18 to 20 minutes. (For individual cakes, use 4-inch greased brown paper molds. Fill each with 4.5 ounces batter; bake for 13 to 15 minutes.) Cool completely on a rack, then cover and refrigerate until chilled. Serve chilled, or bring to room temperature before serving.

Each of 8 servings: 446 calories; 7 grams protein; 38 grams carbohydrates; 4 grams fiber; 30 grams fat; 18 grams saturated fat; 125 mg cholesterol; 30 grams sugar; 70 mg sodium.

Recipe from From Na Young Ma of Proof Bakery in Atwater Village

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Complete deliciousness. Add some fried garlic, green onions and some sesame oil and you’ll see.

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asian cabbage salad

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Recipe to follow

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