Tag Archives: cooking

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These gooey triple chocolate brownie-like cookies are sure to satisfy any chocolate lovers craving! They have sort of a merengue-like consistency outside, and a creamy chocolate center inside. Containing only seven ingredients total, they are super simple to make, and are healthy too (about as healthy as a cookie can get). These are flourless (so gluten-free), and contain cacao nibs which add an extra chocolate crunch when you bite. The recipe is adapted from Bon Appetit, in which I substituted Cacao powder for cocoa, Pink Himalayan Salt for regular, and they came out perfectly. Bake these for your lover for Valentine’s Day and keep them coming back for more…


-3 cups gluten-free powdered sugar
-¾ cup Cacao Powder
-1 teaspoon Himalayan Pink Salt
-2 large egg whites
-1 large egg
-4 oz. bittersweet chocolate, chopped
-3 tablespoons cacao nibs

Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
***Do Ahead:
Cookies can be baked 3 days ahead. Store airtight at room temperature.

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Cara Cara & Rosemary Granita

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Cara Cara oranges are in season, and with the recent LA heatwave, we decided to make some granita with the fruit. Cara Cara’s are a bit less acidic, and evoke notes of rose, which hold up nicely to a stronger herb like rosemary. Granita’s are the perfect palette in which to create a cooling snack or dessert, with whichever flavors are in season.


Cara Cara Oranges (6)
Rosemary (5 springs)
Pellegrino or Sparkling Water (2/3 cup)
Light Agave (1 tbsp)
Water (1 tbsp)

**9×9 in glass Pyrex



Squeeze oranges into glass pan. Finely chop 1 tsp of rosemary and add to pan. Create a simple syrup by heating agave, 1 tbsp water, and 3 sprigs rosemary. Stir for five minutes until fragrant. Strain rosemary and add syrup to pan. Add Pellegrino and stir to combine. Let set overnight adding last spring of rosemary as garnish. Using a large serving spoon, scrape granita out of pan and into stemless wine glasses, or serveware of your choosing.

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Tres Salsas



On this trip to Mexico we hardly ate out, cooking most meals in our palapa’s kitchen. Our rental was well equipped with all of the necessary kitchen utensils needed for tacos, fajitas, ceviche, and of course, salsa. I made a few different kinds, and plenty of each to store in the fridge for poolside snacking, and sit down meals alike. Here are three of my favorite salsa recipes that have been perfected over the past few years. A red salsa fresca, green sautéed tomatillo, and fresh, chunky pico de gallo. The red is great on eggs, chips, and mixed into rice for a Spanish rice side. The green is awesome on tacos or on top of chicken enchiladas for Enchiladas Suizas. The pico is delicious by itself, or mixed into avocado for a quick guacamole. Use your imagination, the spicy possibilities are endless. ***An immersion blender is a lifesaver when making salsa!!!

Salsa Fresca
Tomatoes (10)
Red Onion (1 large)
Serrano Peppers (5)
Cilantro (1 cup chopped)
Garlic (4 toes)
Limes (4)
Red Wine Vinegar (1tbsp)
Olive Oil (1 tbsp)

Wash tomatoes, halve, and squeeze seeds (this is important or your salsa will be watery). Dice onion, peppers, cilantro, garlic. Juice limes and put aside. Sauté jalapeños and garlic in olive oil for two minutes until fragrant. Add all ingredients into a large mixing bowl, juice, and vinegar included. Use an immersion blender to purée everything until uniform in texture, but still has some texture to it. Add salt and fresh cracked pepper to taste.

Tomatillo Salsa
Tomatillos (12 medium)
Yellow Onion (1 medium)
Serrano Peppers (4)
Garlic (5 toes)
Cilantro (1/2 cup chopped)
Limes (2)
Olive Oil (1 tbsp)

Remove husks from tomatillos, and wash well. Cut in half and place face down in a sauté pan with olive oil. Sauté for 10 minutes on medium until softened, and browned. Juice limes, chop onion, peppers, garlic, cilantro. Add all ingredients into a mixing bowl, and purée with an immersion blender. Add salt and pepper to taste.

***You can add crema to this, or avocados for a creamier sauce!

Pico de Gallo
Tomatoes (7)
Red Onion (1 medium)
Jalapeños (3 large)
Cilantro (1 cup chopped)
Garlic (4 toes)
Limes (3)

Wash tomatoes and jalapeños. Dice all veggies. Add juice of limes, salt and pepper to taste, toss well.

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Green Chile Rajas with Feta

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The weather is cooling down, and the smell of roasted chile fills the New Mexico air. Green chile is plentiful this time of year, and I am brainstorming of all the ways our stockpile can be used. Besides the usual green chile sauce, we plan to make green chile vegetable soup, green chile vinaigrette, as well as tempura fried green chile. The term “rajas” refers to chile peppers in the form of a strip. This raja salad is a great appetizer, that uses minimal ingredients, and really highlights the pepper’s flavor. Green chile is bold in flavor, with slight hints of smokiness from the roasting, and caters to every taste bud when you select mild, medium, or hot depending on your dinner guests. The possiblities are endless really, we recently sampled green chile ice cream at Sweet Action in Denver!


Roasted Green Chile-3 large
Feta-1/4 cup
Olive Oil-1 tbsp


Start by prepping chiles: removing skin, seeds, and stems. Slice chiles lengthwise into strips. Cut baguette on an angle for toasts, arrange on a baking sheet, drizzle with olive oil. Toast in the oven at 300 for about 7 minutes per side. On a platter, arrange chiles into whatever formation you choose. I wound the rajas together in the middle, to show off the cool pattern on this plate. Sprinkle with feta, salt and pepper, drizzle with olive oil, and a squeeze of lime. Garnish with slices of lime, and serve with toasts.

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