Hollywood Today Live: Lemon & Hummus Brassicas Bowl

Posted by on Mar 28, 2017 | No Comments

 

Lemon & Avocado Brassicas Bowl

(Serves 4)

4 large eggs

1 pound of chicken thighs (Optional)

Kosher salt

Ground black pepper

½ cup of extra virgin olive oil, plus extra

1 bunch of broccolini, trimmed

1 small shallot, finely chopped

Juice and zest of 1 Meyer lemon

1 tablespoon of whole grain mustard

8 cups of curly kale, ribs and stems removed, leaves torn

8 ounces of Brussels sprouts, thinly sliced

½ cup of roasted and unsalted sunflower seeds

½ cup of hummus

¼ cup of peanuts, crushed

2 avocados, quartered

¼ cup of parsley, roughly chopped

 

Instructions:

  1. Bring a small pot of water to a boil and, using a spoon, gently add the eggs to the water. Continuing boiling for 6½ minutes. Drain and transfer to a bowl of ice water to cool. Peel, cut in half, and set aside.
  2. If you are using chicken, preheat the oven to 475 degrees F. Place the chicken on a rimmed baking sheet, rub with 1 tablespoon of olive oil and season with salt and ground black pepper. Roast on the middle rack for 20-25 minutes until cooked through. Let cool and chop into bite-sized pieces. Set aside.
  3. On a rimmed baking sheet, toss the broccolini with 1 tablespoon of olive oil, salt, and ground black pepper. Roast on the top rack for about 8-10 minutes until slightly charred. Let cool and roughly chop. Set aside.
  4. In a jar with a tight fitting lid, combine the olive oil, shallot, lemon juice, lemon zest, and whole grain mustard. Shake vigorously until combined.
  5. In a large bowl, combine the kale and Brussels sprouts along with ¾ of the vinaigrette and massage into the greens. Add the roasted broccolini, ½ of the sunflower seeds, ½ of the hummus, and ½ of the peanuts and toss again.
  6. Divide salad into 4 bowls and top with a cut egg, some chicken, and avocado wedges. Garnish with parsley and the remaining sunflowers seeds, hummus, and peanuts. Season to taste and enjoy!

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Posted by on Mar 20, 2017 | No Comments

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Roasted Tomato Soup:

2½ pounds of plum tomatoes, halved length-wise

Kosher salt

Ground black pepper

1 large onion, chopped

1 tablespoon of butter

¼ cup of extra virgin olive oil, divided

2 cups of coconut milk, almond milk, or half & half

¼ cup of Parmigiano-Reggiano, grated, plus more for garnish

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Place the tomatoes cut-side up on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and ground black pepper and bake for 1 hour, until tomatoes are lightly charred on the edges.
  3. In a large soup pot over medium-low heat, add the onions, butter, 2 tablespoons of olive oil, and 5-finger pinches of salt and ground black pepper. Cook for 20-25 minutes, stirring often, until onions are caramelized and brown colored.
  4. Carefully transfer the roasted tomatoes, caramelized onions, coconut milk, and cheese to a blender. Blend until smooth, about 90 seconds.
  5. Add the tomato soup back to the soup pot and heat up over medium heat. Serve with more grated cheese and enjoy!

 

Avocado Toast:

2 ripe avocados

2 tablespoons of olive oil

½ teaspoon of kosher salt

2 large slices of French bread, lightly toasted

Garnishes:

Crispy Chickpeas (recipe below)

Cherry tomatoes

Chia seeds

Watermelon radishes

Lemon

Fennel fronds

Instructions:

  1. In a large bowl, combine the avocados, olive oil, and salt. Using a hand mixer, beat on high speed until smooth.
  2. Spread over toasted bread and top with garnishes of your choice. Enjoy!

 

Crispy Chickpeas:

1-15-oz. can of chickpeas, no salt added, drained

2 tablespoons of extra virgin olive oil

Smoked paprika

Chili powder

Kosher salt

Ground black pepper

Instructions:

  1. Preheat over to 375 degrees F.
  2. In a bowl, toss all ingredients together. Transfer to a baking sheet in an even layer and bake for 1 hour, until chickpeas are golden brown. Let cool before serving.

 

 

Lazy Day White Wine Slow Cooker Pork Shanks

Posted by on Jan 8, 2017 | No Comments

Lazy Day White Wine Slow Cooker Pork Shanks

4 large pork shanks

Canola oil

Kosher salt

Freshly ground black pepper

 

2 tablespoons of butter

½ medium onion, finely chopped

1 celery stock, finely chopped

1 carrot, finely chopped

2 pieces of bacon or prosciutto, chopped

½ cup of crimini mushrooms, chopped

6 garlic cloves, minced

2 cups of dry white wine

2 cups of chicken stock

1 bay leaf

½ teaspoon of dried thyme

½ teaspoon of dried rosemary

2 tablespoons of fresh Italian parsley, plus extra for garnish

 

Instructions:

  1. Preheat oven to 475 degrees F.
  2. Rub each pork shank with canola oil and 5- finger pinches of salt and ground black pepper. Transfer to a roasting pan and roast for 10-15 minutes until the outside is dark golden brown.
  3. In a 4-quart slow cooker set on high, add the rest of the ingredients along with 5-finger pinches of salt and ground black pepper.
  4. When the shanks are dark golden brown, gently place them into the slow cooker with the braising liquid along with any juices from the roasting pan. Put the lid on and cook on low for 4-5 hours, until pork is tender, making sure to gently stir the liquid every once in a while.
  5. When the shanks are fork tender, remove them and strain the braising liquid. Spoon off the fat from the surface and transfer the remaining liquid to a saucepan. Cook on medium-high heat to reduce until the sauce coats the back of a spoon, about 6-7 minutes.
  6. Serve over Cheddar Cauliflower & Sweet Potato Gratin and top with the sauce and fresh parsley. Serve and enjoy!

 

Cheddar Cauliflower & Sweet Potato Gratin

3 cups of cauliflower florets

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese

Kosher salt

Freshly ground black pepper

 

3 cups of sweet potato, peeled and chopped

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese, plus extra

Kosher salt

Freshly ground black pepper

 

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a medium saucepan over medium heat, add the cauliflower, chicken stock, and garlic. Cover with lid and cook until cauliflower is tender, about 5-6 minutes. Transfer to a food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to a baking dish.
  3. In a medium saucepan over medium heat, add the sweet potato, chicken stock, and garlic. Cover with lid and cook until sweet potato is tender, about 9-10 minutes. Transfer to the food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to the baking dish with the cauliflower.
  4. Sprinkle with more cheddar cheese and bake for 10 minutes, until the cheese has melted and browned a little. Serve with the Lazy Day White Wine Slow Cooker Pork Shanks and enjoy!

 

 

VIDEO: Making Homemade Pasta (Agnolotti)

Posted by on Jan 4, 2017 | No Comments

There is something incredibly satisfying about making your own pasta. Here’s a quick video on how to make Agnolotti.

 

Chocolate Swirl Shortbread Mint Marshmallow Cookies

Posted by on Dec 8, 2016 | No Comments

Chocolate Swirl Shortbread Mint Marshmallow Cookies

½ cup of all-purpose flour

2 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

¼ cup of all-purpose flour

¼ cup of unsweetened cocoa powder

3 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

½ cup of water

2 tablespoons of gelatin

½ cup of milk

2 cups of granulated sugar

¼ teaspoon of salt

1 teaspoon of mint extract

1 teaspoon1 of pure vanilla extract

1 teaspoon of ground vanilla bean (optional)

5 drops of green food coloring (optional)

 

1 cup of semi-sweet chocolate chips

 

Instructions:

  1. In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and set aside.
  2. In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and layer on top of the other dough. Cut in half and roll each piece of the combined dough into a 1-inch thick diameter log. Wrap with plastic wrap and refrigerate for one hour.
  3. Preheat oven to 300 degrees F and line a baking sheet with a piece of parchment paper. Using a sharp knife, slice the chilled dough logs into ½-thick slices and transfer to the baking sheet.
  4. Bake for 35 minutes on the middle rack. Let completely cool.
  5. In the bowl of a stand mixer, add ¼ cup of the water. Sprinkle the gelatin over the water and let sit for 10 minutes.
  6. Prepare a piping bag fitted with a star tip. You will need to work fast with the marshmallow when it’s still soft, so this is best to have ready to go when the marshmallow is finished.
  7. In a small pot, combine ¼ cup of water, the milk, sugar, and salt. Boil on high heat until the temperature reaches 250 degrees F (using a candy thermometer).
  8. To the gelatin mixture, add the mint extract, vanilla extract, ground vanilla bean, and green food coloring. Fitted with the whisk attachment, beat the gelatin mixture on high speed while carefully drizzling in the sugar mixture.
  9. Beat until the mixture doubles in size and looks fluffy. Using a spatula, quickly transfer the warm marshmallow mixture to the piping bag and pipe onto each cookie. Let completely cool and set.
  10. When the marshmallow has set, melt the chocolate chips and drizzle on top of cookies. Serve and enjoy!

 

 

Serrano Chili Garlic White Prawns

Posted by on Oct 24, 2016 | No Comments

Buttery Serrano Chili Garlic White Prawns

chili-garlic-prawns4 tablespoons of unsalted butter

2 Serrano peppers, thinly sliced

½ pound of white prawns, head and shell-on

Kosher salt

Ground black pepper

4 cloves of garlic, finely minced

 

Olive oil

Crusty bread

 

Instructions:

  1. In a large French skillet, melt the butter over medium high heat. When butter begins to bubble, add the Serrano peppers and prawns along with 4-finger pinches of salt and black pepper. Toss and cook for 3-4 minutes on each side.
  2. Add the garlic and cook for 45-60 seconds, until fragrant.
  3. Serve with a drizzle of olive oil and crusty bread. Enjoy!

Brazilian Cheese Bread (VIDEO)

Posted by on Oct 16, 2016 | No Comments

Chewy Cheesy Brazilian Cheese Bread

img_6350(Makes 2 dozen)
2 cups of tapioca flour
1/2 cup of milk
1/4 cup of water
1/4 cup of olive oil
1/2 cup of grated Parmesan cheese
3/4 cup of shredded cheese blend
1 large egg
1 teaspoon of kosher salt

 

Instructions:
1. Preheat the oven to 400 degrees F.
2. In a saucepan, combine the milk, water, and olive oil and bring to a boil.
3. In the bowl of a stand mixer with the whisk attachment, combine the hot milk mixture with the tapioca flour and beat on medium speed.
4. Add the cheese and eggs and mix until just combined. The dough will be very soft. If necessary, add a little more tapioca flour.
5. Shape the dough into balls and transfer to a parchment paper lined baking sheet. If the dough is too sticky, use damp hands to roll.
6. Sprinkle with extra cheese and bake for 15-20 minutes until golden and puffed up. Serve with marinara and/or chimichurri. Enjoy!

 

Fresh Fruit & Coconut Water Popsicles

Posted by on Jul 9, 2016 | No Comments

Fresh Fruit & Coconut Water Popsicles

fruitpopsicleschefronnie

These popsicles are healthy, very refreshing, and incredibly easy. First, you want to soak your wooden popsicle sticks in water for about 30 minutes. In the meantime, slice up your favorite fruits and place them into the popsicle molds. Top off the molds with coconut water and place a soaked popsicle stick into each one. Freeze overnight. Run the molds under warm water to release the popsicles, serve, and enjoy!

 

 

 

 

 

Kusshi Oysters with Nectarine, Watermelon, & Cucumber Mignonette

Posted by on Jul 5, 2016 | No Comments

Kusshi Oysters with Nectarine, Watermelon, & Cucumber Mignonette

mignonette ingredientsMignonette (Makes enough for 2 dozen oysters):

1/2 cup of red wine vinegar

1/4 cup of nectarine, finely chopped

1/4 cup of watermelon, finely chopped

1/4 cup of watermelon, deseeded and finely chopped

2 tablespoons of shallots, finely chopped

1 teaspoon of freshly ground black pepper

 

Instructions:

In a bowl, combine all ingredients together. Serve with freshly shucked oysters and enjoy!

oysters with summer mignonette