Healing

February 16, 2015

fresh

So, if you follow the artful adventures on instagram you may know that I’ve decided to cut back – a lot – on dairy and other things. My heart sinks as I make this dietary switch since – as you have noticed from almost all my posts – I am a fervent lover of cream, butter, and cheese. But I have reached a point where the pain that follows is not worth it. AT ALL.

I won’t become a judgmental jerk that will only eat raw hand-gathered mushrooms from the forests in Finland so you don’t have to roll your eyes at me..well maybe a little haha but I swear the recipes here will continue to have the same chutzpah the usually have, only with less dairy and other not-cool stuff that might drive me straight into dark days of pain and staying in bed while thinkin “fucking pizza…so good, but so..aayyy my stomachhh”. Yah no.

Anyways, just wanted to drop this little note so you wouldn’t be all like “where’s the butter, yo!?”. I take this as a creative challenge of sorts, a new window of possibilities and kitchen creativity. Are you with me!?

PS. Don’t worry, we’ll have cheat days here and there!

Anyone else feels the pain of having to drop your favourite foods from your diet?

Every Great Love Starts with a Good Steak

February 11, 2015

Perfectly seared porterhouse steak

Perfectly seared porterhouse steak

Perfectly seared porterhouse steak

I went back to my culinary school roots and pulled this perfectly seared porterhouse steak. It’s part of a Valentine’s Day special for Murphy-Goode Wine. I haven’t cooked a hunk of meat this big in a while – but I sure know how to handle it, if you know what I mean..HA!

Porterhouse steak is basically the butter of steaks; super soft and tasty and – although I tried a small bite – my friend definitely enjoyed it, in fact she enjoyed it so much she almost eat the whole thing! On the other hand, I drank all the wine. Win win, right? Not gonna lie, making food for friends is super fun – the facial expressions of “YUMMM” are priceless.

So, if you want to tread your lady or your gent to a meaty date, then get the full recipe for this feast over at Murphy-Goode

Sponsored in partnership with Murphy-Goode. To my readers: thanks for being the coolest of the cool with the partnerships that help me bring new content to this blog. All views are my own.

A Couple Quick Tasty Treats: Winter and Chinese New Year Toasts

February 10, 2015

Winter Toast: Bourbon Fried Pears with Vanilla Ricotta, Hazelnuts, and Maple Syrup

Chinese New Year Toast: Ginger Honey Stewed Mandarins, Cream Cheese Yogurt, and Toasted Black Sesame Seeds

TOP: Winter Toast: Bourbon Fried Pears with Vanilla Ricotta, Hazelnuts, and Maple Syrup. BOTTOM: Chinese New Year Toast: Ginger Honey Stewed Mandarins, Cream Cheese Yogurt, and Toasted Black Sesame Seeds

Hey y’all. How’s the latest weather system treating ya? Ain’t no matter if you got the polar vortex middle finger or the pineapple express mooning, we all are going through the same blues – hence – it’s good to have something nice, bright, and tasty to get your day started!

A lot of times morning toasts looks like something out of ‘sad desk lunch’, with a smear of something or with globs of nutella, which is not bad, but hey, why not change it a little?

Here are 2 quick and easy recipes I tried this weekend – which made a huuuge difference in my morning routine, because food is that powerful. Also Chinese new year is just around the corner and lots of stores are packed with beautiful mandarins and other goodies, so why not take advantage of it?

Get the full recipes to make this Winter and Chinese New Year Toasts after the jump!

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The Gagchtochter: Chorizo Burger with Grilled Mushrooms and Smoked Havarti

January 28, 2015

Chorizo Burgers with Grilled Mushrooms and Smoked Havarti Cheese via Artful Desperado

I may be one of the few (if not the only) vegetarian that happens to make killer meat burgers (for friends, of course). Though, I must confess I am a terrible veg-head and I am notorious for having a weak spot for chorizo and serrano ham, ha! (particularly having serrano ham in my bag while traveling haha yah that happened). So when the guys over at Murphy-Goode were all like “Gab, let’s get cozy in the kitchen…with burgers” I couldn’t say no. Vino and chorizo? Um. Sounds like date night!

This is definitely a little weekday (or Super Bowl weekend) pick-me-up that shall bring juicy joy to your winter-tinted dinner nights. I mean come on, Sir Mix-A-Lot likes juicy doubles, and so do we.

Fire up the grill (or oven) and get the full recipe and instructions over at Murphy-Goode’s blog

Chorizo Burgers with Grilled Mushrooms and Smoked Havarti Cheese

Chorizo Burgers with Grilled Mushrooms and Smoked Havarti Cheese


Sponsored in partnership with Murphy-Goode. To my readers: thanks for being the coolest of the cool with the partnerships that help me bring new content to this blog. All views are my own.

CREDITS:
Styling and Photography: Artful Desperado

Almond Orange Mexican Wedding Cookies

January 22, 2015

Almond Orange Mexican Wedding Cookies

Almond Orange Mexican Wedding Cookies

Almond Orange Mexican Wedding Cookies

Almond Orange Mexican Wedding Cookies

Whoa, two posts in one week? Cray. Well, this post is on Baked The Blog, but still, it was made by yours truly.

These lovely cookies got a mini revamp with some orange blossom water and a simple icing sugar pattern (rather than dusting the crap out of them). I find them perfect for tea time or sugar-munchies time. Though, there’s nothing really mexican about them, I’m gonna roll with them name ’cause it sounds cool – says the Mexican haha.

Get the full recipe to make these little pieces of yum on baked the blog.

Blood Orange Ricotta Cheesecake with Red Wine Glazed Figs

January 20, 2015

Blood Orange Ricotta Cheesecake with Red Wine Glazed Figs via Artful Desperado

Blood Orange Ricotta Cheesecake with Red Wine Glazed Figs via Artful Desperado

Blood Orange Ricotta Cheesecake with Red Wine Glazed Figs via Artful Desperado

Well well. Who knew crust-less cheesecake could be so effin’ incredible. Not gonna lie, I am a fan of decadent cheesecake, and whenever I get presented with a “no bake” option I respond with a “no fucking way” answer – you know? You gotta do it right!

This recipe in particular creates a cake that’s somewhat of a merge between a flan and a cheesecake – not too rich, not too runny – just perfect! Add some red wine and orange glazed dried figs to the equation and, no joke, you’ll be licking the plate!

Full recipe of this wintery treat after the jump

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A Kimchi Story

January 15, 2015

A kimchi story

A kimchi story

Hey friends! Breaking up the radio silence here. Woweee 2015 is here, and half way through the month already! What?!

How was your holiday break? Did you have a good one? I decided to spend mine unplugged (as much as possible) from the online world and you know how it goes – the first day you feel guilty and then you get used to it and wanna have a vacation forever, HA! But that being said, I think is time to get back in the game so next week you’ll get a really nice (new) treat in the shape of a cake.

For now, I wanted to share with you some photos I took at work for a Kimchi story. Man, kimchi stinks so good and tastes even better. It’s a total love/hate relationship (mostly love). Now I gotta eat this whole thing before the smell takes over my fridge.

You into kimchi?

kimchi-cabbage

Korean chili sauce

A kimchi story