Video – How to Peel and Egg with Grace and Precision

I always search on Google and YouTube when I want to know how to do anything and sometimes it is difficult to figure out who has the best solution. My new friend, who also happened to give me my new hair do, asked me if I knew how to peel eggs easily, and being the food nerd that I am, I had an answer. She suggested that I make videos about these simple things and so I did. Thank you Kristan for the inspiration. The funny part is that while telling my mom about the video on peeling eggs, she [...]

By |2014-06-26T10:04:25-04:00June 26th, 2014|
Read More

Video – How to make my Chimichurri

My nickname was Chimichurri for about 5 years. Chimichurri is an Argentinian sauce made primarily of Parsley, Oregano, Olive Oil and Vinegar that is used primarily on grilled meats in Argentina. It is such a bright and flavorful sauce that it tends to disappear in seconds. I love to serve Chimichurri with skirt steak, flank steak, tri-tip or Italian sausages on a baguette, A.K.A Choripan. Chimichurri is the perfect and simple accompaniment to your Fourth of July barbeque or any occasion where you care enough about your guests to make it. It also tastes wonderful as a dipping sauce for [...]

By |2018-10-03T09:35:26-04:00June 19th, 2014|
Read More

Video – Massaged Rainbow Kale Salad and Why Cooking Matters

Rainbow Kale salad kinda fell into my life because of Cooking Matters, which also fell into my life. On August 18th, 2010, I received an email from a friend asking if I would be interested in volunteering to teach free cooking and nutrition classes and before I could hit SEND, I was saying YES.. even though I am not a chef and had never really taught classes before. Well, lucky for me, you don't have to be a chef or a nutritionist to teach Cooking Matters and four years later, I have 8 classes under my belt. Each series consists [...]

By |2018-10-03T09:36:02-04:00June 13th, 2014|
Read More

Video – How to make easy, creamy and delicious Panna Cotta

France has Crème Brûlée, Spain and Latin America have flan and Italy has Panna Cotta. I love Panna Cotta because it is all about the cream... no eggs involved... and because it is a lot easier to make then it's Spanish and French cousins. This recipe for Panna Cotta is a close offshoot of the one Giada De Laurentiis makes, except I use less honey. The Panna Cotta experience that inspired this video was the Panna Cotta that my sis made for my baby shower. People swooned. I hope that you enjoy this super easy recipe for Panna Cotta whether [...]

By |2018-10-03T09:36:40-04:00June 5th, 2014|
Read More

Video – How to Make Shaved Asparagus Salad with Parmesan, Lemon Juice and Olive Oil

I can't tell you where I had a shaved asparagus salad for the first time, but it was probably at a nice restaurant and it was probably a little bit pricey. If you have never tried a shaved asparagus salad and you love asparagus, you have to try this recipe. It is so easy and so delicious and fresh. I crave it all the time. I omitted the toasted pine nuts, but they really do add a lovely bit of texture and flavor. I love that you don't have to make a complicated vinaigrette for this asparagus salad, you simply [...]

By |2018-10-03T09:37:12-04:00May 29th, 2014|
Read More