Tag Archive for 'FoodILY.com'

Chocolate Tart – An Ooh La La Dessert

This recipe is really exciting for me to post. Last October, while out to dinner with a friend at a locally acclaimed restaurant called The Lark Creek Tavern, (formerly the Lark Creek Inn), I had the honor of meeting the pastry chef. She had created a recipe that was so unique, utilizing so many wonderful seasonal ingredients, I eagerly awaited the next time I could connect with her. Kayci Edwards is the woman behind the divine sweets featured at the Lark Creek Tavern. She graciously invited me to The Lark, not only to talk about the recipe I had devoured that night (which unfortunately was no longer in season and on the menu), but to try out two of her latest creations. Today’s post is bursting with chocolate and amazing flavor pairings that could be an ideal dessert as we head into Easter, Passover, Mother’s Day – you name it. Guests will be ooh la la-ing it with each bite!

Since this recipe has so many ingredients it is best to compile a full shopping list. This is not a recipe that you should try to do the day of your party, while it can be done, it is best to make it at least 2 days prior so you do not feel rushed when preparing the rest of your meal.

Chef Kayci Edwards

Executive Pastry Chef The Lark Creek Tavern

Bay Area local, Pastry Chef Kayci Edwards, found her passion for pastry at an early age baking and cooking dinner with her mom and has studied with Susan Principe for about a year and Maggie Leung, Executive Pastry Chef for San Francisco’s acclaimed Masa’s Restaurant, for about two years, allowing her to hone her skills and develop a one-of-a-kind style as represented by her fantastic creations at the Lark Creek Tavern.

A graduate of The California Culinary Academy’s Baking and Pastry Arts program, Edwards excels in creativity and a passion for the freshest ingredients. She is known for her Pecan Sticky buns which she learned from baking with her mom when she was growing up.

After graduation, Edwards worked for The Lark Creek Inn Restaurant group at the former Lark Creek Inn and also when it reopened as the Tavern at Lark Creek in Larkspur, CA. As the Executive Pastry Chef at the Tavern at Lark Creek, she is responsible for creative development of the desserts as well as the morning pastries for brunch, which change weekly, and the continued quest for new product.

Chocolate Tart

Chocolate Sucre Ingredients

1/2 lb powdered sugar

1 lb unsalted butter, room temperature

1/2 TBSP vanilla extract

2 eggs

1 lbs (6 oz) flour

2 oz cocoa powder

1 tsp salt

Chocolate Sucre Directions

Cream together butter, sugar and salt. Add eggs one at a time then add the vanilla extract. Combine flour, cocoa and salt and add to butter mixture and mix until combined. Wrap in plastic and chill until firm. Roll out and poke holes in the bottom of the tart shell to keep it from creating bubbles. Bake 350 degrees in a convection oven for 5-6 minutes, let cool then pour the ganache.

Chocolate Tart Filling

1 lb dark chocolate, chopped

6 oz butter

4 eggs, lightly beaten

1 2/3 cup heavy cream

1/2 cup sugar

Chocolate Tart Directions

In a large-size saucepan, combine chocolate and butter and melt over medium heat.

In a bowl, combine sugar, 2/3 cup of the heavy cream and eggs, whisking to combine. Slowly add chocolate mixture to egg mixture whisking continuously. Note: the remaining 1 cup of whip cream will be used upon serving the tart.

Pour filling into pre-baked shell and bake at 350 or 20-25 minutes. Bake until the filling, one inch from the edge, is set but the center is still wobbly when gently shaken.

Caramel Sauce Ingredients

2 cups sugar

1/2 cup corn syrup

1/2 cup water

2 cups cream

Caramel Sauce Directions

Combine the sugar, corn syrup and water and bring to a boil. Cook until sugar reaches a medium amber color. Add the cream slowly to stop the caramel. Use a long whisk because the caramel will splatter and put off harmful steam.

Candied Walnuts Ingredients

8 oz walnuts, rough chopped

Pinch of cinnamon

Pinch of cayenne pepper

Brown sugar to coat

About 1/2 of an egg white (keep the whole white as you may need a little more then half.)

Candied Walnuts Directions

Weigh out the walnuts and give them a rough chop. Whip the egg whites until foamy, they do not need to hold a stiff peak.

Add your spices to the white, then add the walnuts, stir to coat. Add brown sugar until the nuts look like they’re dry. Initially the brown sugar will begin to moisten because of the egg white and turn dark, but as you add the sugar it will become lighter as it no longer soaks up the moisture. Bake at 350 degrees until walnuts start to turn a light amber color and they no longer look moist, they do not need to be stirred.

To Assemble

Take remaining 1 cup of whip cream and add 1 tsp vanilla. Whip until firm. Add caramel sauce to the plate, to make it more decorative you can place in a zip lock bag, snip off one small end and have fun decorating the plate with it. Place a piece of chocolate tart on top, garnish with a generous dollop of whip cream and sprinkle with candied walnuts. Then sit back and watch your guests eyes light up like fireworks on the fourth of July. It is magic.

Refrigerated cake will keep well wrapped in plastic and refrigerated.

As a Foodily Ambassador; I’ve assembled a wonderful Easter menu that I hope you will enjoy. Here’s a menu teaser….

-Green Beans With Anchovy & Soft Egg

-Lemony Prawn & Pea Pasta

-Snapshots From Italy: Roman Easter Soup

-Easter Lamb Recipe

-Potatoes Antico Modo

-Indian-spiced Mixed Nuts

-Easter Meringue Cups

I hope you will join me in discovering Foodily.com! Fine print: It’s true, I am a compensated Foodily Brand Ambassador.

Green Eggs ‘n Ham — St. Patrick’s Day Breakfast

In honor of read across America month, and our unified love for all things Seuss, I thought that the best way to indulge childhood memories AND celebrate St. Patrick’s Day was to create a Green Eggs and Ham (ahem, Corned Beef-ish Ham) dish. While this may seem like a surprising combination- I assure you that Brussels Sprouts and Eggs are a perfect combination – and an ideal way to use a bit of left-over St. Patty’s Day Dinner fixins.

(sotto voce)
I would not like them here or there.
I would not like them anywhere.
I do not like green eggs and ham.
I do not like them Sam I Am.

Green Eggs ‘n Ham


2-4 TBS apple cider vinegar

4 slices of corned beef, cooked (or can substitute 8 slices of bacon, cut 1/4 inch thick or prosciutto, slivered)

4 sheets of Phyllo dough

2 TBS unsalted butter, softened

2 cloves garlic, finely chopped

1 leak, washed well and cut up to dark green area

1/2 cup yellow onion, chopped

4 cups Brussels Sprouts, knobby ends removed

1/3 cup chicken broth (or water)

2/3 cup heavy cream

8 eggs

1/4 tsp salt

1/4 tsp pepper

1/4 cup grated Parmigiano- Reggiano

Parmigiano-Reggiano, shaved as garnish


Preheat oven to 350 degrees.

Slice cooked corned beef into strips and set aside to reheat later. If using bacon, cut crosswise. In a large skillet, on medium-heat, cook the bacon, until crispy brown (approximately 3-4 minutes on each side). Transfer the bacon onto a plate lined with paper towels to drain. If using prosciutto, slice into small strips and quickly cook in a pan (approximately 2-3 minutes) and set aside.

Using the slicing blade on a food processor, shred the Brussels Sprouts. Add 1 the butter, garlic, leak and onion and cook over medium heat until softened. Add Brussels Sprouts, broth, cream, 2 TBS of vinegar, salt and pepper. Cover the pan and cook stirring occasionally, until the Brussels Sprouts are tender between 5-7 minutes. Do not overcook as you will want to reheat this mixture just before serving.

Lightly butter or spray a 4 ramekins. Cut each piece of dough in four squares 4-inches wide. (Dough squares will form a fluted-edge.) Place one layer of the dough into the ramekin, bush with butter, pressing carefully so that the dough fits snugly in the ramekin. Sprinkle with grated Parmigiano-Reggiano cheese. Repeat with remaining three layers. Bake the shells empty for about 10 minutes. Remove the shells from the oven and set aside.

If you do not have an egg poaching pan, you will will need a large pot. Add 1 1/2-inches of water into a large pot and add 2 TBS of vinegar. Bring the water to a boil, and then reduce temperature. While waiting for the water to boil, crack open eggs, one at a time, into a small bowl. When water reaches a gentle simmer, pour each egg into a ladle. Gently transfer eggs into simmering water. The egg whites will coagulate instantly as the vinegar will change the pH level of the poaching water. Poach the eggs for 3-6 minutes spooning the simmering water over the eggs. While waiting for the eggs to cook, make sure the Brussels Sprouts and corned beef are reheated. When the egg whites become opaque and feel firm to the to the touch they are ready. Serve immediately. Éirinn go Brách!

Serves 4

(alto voce)
I like green eggs and ham!
I do! I like them, Sam-I-am!

As a Foodily Ambassador; I’ve got a few new Sham-rockin’ recipes I’ve discovered that I wanted to share with you. Check out the menu I created at Foodily.com St. Patrick’s Day Menu
-Guinness and Stilton Pate
-Irish Stew
-Shallot And Guinness-dressed Spinach Salad With Beef And Blue-butter Croutons
-Soda Bread With Dark Chocolate And Candied Orange Peel
-Chocolate Guinness Cake
-Irish Coffee

I hope you will join me in discovering Foodily.com! Fine print: It’s true, I am a compensated Foodily Brand Ambassador.

Get Your Hearts On

It seems that we are only just past the Super Bowl and Valentine’s Day is looming. No matter your feelings on this trademarked holiday, we all L-O-V-E to eat – and drink. And if you are at all like I am, this is one of the nights that is best enjoyed with some home made dishes. The Valentine’s ‘holiday’ (and I use the term loosely, because I feel that we shouldn’t only celebrate love one day a year, but every day of the year), is my ‘hall pass’ to splurge on the food front and enjoy an eclectic mix of dishes that I love. This is the night that the gloves come off, and the palate goes crazy.

Whether you’re in love, looking for love, avoiding love, or trying to get some love, Valentine’s Day is the perfect excuse to make magic happen! And there’s no better way to do it than with suggestive food and beverages that make you throw your inhibitions to the wind.

Seriously! Studies show that alcohol levels can raise the testosterone levels in women, which coincidentally entices those who lack sexual interest and desire. Interest piqued? Then go ahead… light the candles, pop in a little Marvin Gaye and ensure where your night is headed with these de-lush-ious aphrodisiac food and wine pairings from my friend and founder of WinoBee, Stacy De Fino, peppered with some of my favorite V-day indulgent dishes: Lamb Chops, Shrimp & Garden Veggie Cannelloni, and Cocoa Fudge Cup Cakes topped with Classic Carmel Frosting.

And if you thought you could just kick back and read, I’ve mixed it up a bit, and turned this into a classic version of “I’ll show you mine, if you show me yours”. Read on for food/wine recommendations to summon Aphrodite and then….well, I challenge you to share your favorite Valentine’s Day Menu at www.foodily.com.

Wine is the perfect mood setter, and for the “romanticals” out there looking to get the night started with some sustenance, whip up a nice steak and pair alongside a higher tannic wine like Zaca Mesa Syrah ($20, BevMo.com). This red offers unique character and blends dark plum notes with deep espresso undertones. Its sure to land you more than one silky finish for the night!


Esporao Private Riserva White ($29.99, WineLibrary.com) offers honeysuckle attributes that pair well with any kind of shellfish, especially the richer ones like oysters, and we all know oysters are the most notorious aphrodisiac food. The zinc found in oysters controls progesterone levels which are said to have a positive effect on the libido. Bow-chicka-bow-wow!

BOWLLICKER FAVORITE FOOD DISH: Shrimp and Garden Vegetable Cannelloni, Marinated cracked crab or Oysters Bingo

Wine and chocolate are a match all their own, but they may help you make your own love match. A compound in chocolate, called methylxanine, triggers the release of dopamine in the body often leaving you with a lovestruck feeling. Try a chocolate cake and serve alongside a sparkling rosé, like Martini & Rossi ($13, Shopper’s Wines) which combines an aromatic bouquet and palate of light florals and apricot.

BOWLLICKER FAVORITE FOOD DISH: Cocoa Fudge Cup Cakes topped with Classic Carmel Frosting

Port Wine is said to be an aphrodisiac all its own, so in the case you have no time (or motivation) to whip up something romantic, simply grab a bottle of white port and some fresh strawberries, as studies say pairing the two may promote lovemaking.

BOWLLICKER FAVORITE FOOD DISH: You are on your own….maybe a biscotti to dip in some port!

>this is the part where you show me your creativity<


1. Go to Foodily.com and login with Facebook Connect (or create a login).
2. Play around with recipes and find your favorites to create a perfectly delish Valentine’s Day meal!
3. Once you’ve selected a recipe save it to a menu:

* From the recipe, select the “save” button, save it as an appetizer, main, etc., and then it’ll ask you to name your menu. Create your special Valentine’s menu title.
* Continue adding recipes and saving to that menu

4. View your menu (either from tab at top or from your profile) and grab the URL (you can also share your menu on Facebook and grab the URL there). Note: the URL will look similar to this: http://foodily.com/m/1234
5.Tweet the following and be sure to include the #foodilyvdaymenu hashtag at the end:

Check out my @foodily Valentine’s Day menu! Create one of your own! http//(your menu URL here) #foodilyvdaymenu

6. Foodily will be watching and selecting menu winners daily to be featured on the Foodily site!

Note: You can also enter by sharing your menu on Foodily’s Facebook wall.

As a compensated Foodily Brand Ambassador, I also look forward to picking my favorite Foodily Valentine’s Day menu at www.foodily.com. See you there!

The Search Has Ended ….Foodily.com

You may have noticed my new found fascination with the food website FoodILY.com, and so it seems the perfect time to introduce you to the LARGEST recipe search site. They bring together recipes from across the web, enabling you to search and compare any recipe, in one consolidated location.

If you’ve ever used kayak for travel, you’ll quickly see the ease of use at www.foodily.com. And it is as easy as entering a group of ingredients, or a recipe’s name, and Foodily searches every website’s recipes—from top food sites to obscure bloggers. It sifts through all those recipes based on criteria you choose, and instantly delivers you the perfect recipe match.

And for the picky, allergic or otherwise food challenged, this site is going to make your cooking life so much easier. If there is an ingredient you don’t care for or are allergic to, delete it! The site then adapts and finds new recipes that meet your search criteria. I have a feeling that dinner party planning is going to take on an entirely new twist. Now instead of scouring 5-12 food sites, and spending hours pouring over menus on the Internet, you can quickly and easily review options in one location. Voila, this is the shift into the industrial revolution of recipe search.

I am excited to have been invited in to preview the site as a Foodily ambassador; to explore, share recipes and discover new recipes. Here are a few recipes that I’ve got my eye >ahem< rather palate on: Easy Goat Cheese Appetizer
Almond-crusted Fish With Saffron Sauce
Butter Chicken
Monkey Meat
Almond Violet Dessert
Aussie Fruit Stew
Five Spice Ice Cream

I hope you will join me in discovering Foodily.com.

It’s all about the panade

When you get a chance to cook good food with a good friend the result is fun + delicious = FUNICIOUS. The menu: Bavarian Schnitzel alla Lance!
….and the secret is in the pinade (AKA coating). Pronounced [pah-NAH-duh]

While I am far from an expert German cook, I can tell you a few things about this dish. ‘Schnitzel’ means ‘meat in a crust’. There are more ways to make schnitzel than I can count; each is good and very unique. The beautiful warm color of this dish combined with the crunchy outer coating on the meat is one of my favorite things to eat. Serve the schnitzels with salad, potato salad, French fries or skillet potatoes with onion. And whatever you do, don’t forget to accompany it with a nice frosty beer!

Bavarian Schnitzel


1 pork loin, cut into about 3/4 inch pieces (yields approximately 5-6 cutlets)
1 egg
3 TBS milk
2 tsps paprika
1/2 tsp salt
1/2 tsp pepper
1/4 cup vegetable oil
3/4 cup plain bread crumbs, finely ground
lemon wedges (optional)


In a medium size bowl, add the egg, milk, paprika, salt and pepper. Mix well with a fork. Color should be be on the reddish side, rather than yellow.

Take pork loin, remove as much of the fat coating as possible, and cut it down middle to butterfly the meat. Cover each piece with plastic wrap to tenderize meat. Taking a mallet (if a mallet is not available the edge of a small pot can be used), pound the meat on a cutting board until it is flattened and tender. When cutlets are at the desired thickness, approximately 1/4-1/8 inch thick, remove the plastic wrap and cut small slits around the edges of the cutlets to prevent curling.

Place bread crumbs in a shallow bowl, Dip each piece of meat into the egg mixture and then into bread crumbs (this is your panade). Press the flattened cutlet into the bread crumbs to ensure they stick. Flip the meat over several times in the breadcrumbs until the coating sticks well.

In a large pan, heat oil on medium high heat. It is important that the oil cover the bottom of the pan and that it covers half way up the side of the cutlet when submerged. When the oil is hot, which an be tested by placing in a small breadcrumb in the oil to see if it sizzles, working in batches, sauté the cutlets for 3-4 minutes on each side. Finished cutlets should be a bit darker than the golden brown color. Once removed from the pan, cover with foil or place in a warm oven to keep from cooling off.

To serve, squeeze fresh lemon juice over the breaded meat.

Avoid a Culinary Sin

There are times when you are looking to put down a dish with a little extra flair that doesn’t take too long to pull together. This is the dish to please the carnivore palate- lamb chops. Lamb contains very little marbling, or internal fat and has a rich, complex flavor.

John Doherty, Executive Chef at the Waldorf-Astoria Hotel in New York City said, “Overcooking lamb is among the worst culinary sins. Properly prepared, lamb tastes subtle, juicy and succulent. But over-cooking can produce a less appetizing meat.”

Lamb Chops Von


black pepper, cracked
garlic salt
kosher salt


Heavily season the lamb chops on both sides and set aside.

In a large pot, put enough oil to cover the bottom of the pot by 1/2 inch. For best results allow the oil to become very hot, so that when the meat is placed in the pot, the hot oil will seal in the juices and keep the meat moist.

One by one add in the lamb chops. Cook the lamb chops until crispy and golden brown; by using a meat thermometer, when the meat reaches 165F the lamb is ready to serve.

And if this recipe inspired your inner desire for lamb, well you just might want to check out other great recipes at www.foodily.com— a website that beautifully, smartly, and thoroughly organizes all of the recipes on the internet, including recipes from blogs. Imagine searching for a recipe and getting only the most relevant results, regardless of the source, whether from chefs, recipe sites, or food blogs. Meet Food, I Love You: FoodILY.com

Get Sconed Hawaiian Style

This post is the equivalent of BBQ-ing in the rain, you can do it but it feels like cheating. As I prepare to build my arc to keep the family safe as we head into an endless number of rain days I am dreaming about days of yore. My fun-filled sun days spent in Kauai’i this past year, gazing at the stars and eating criminal amounts of tropical fruits and nuts. And it is in that spirit that I have created Na Hoku (the stars) Scones; with little glimmers of fruits that catch the eye, somehow I am remind of those beautiful island stars. It is a recipe that leaves you wondering if this is a dessert or a breakfast treat. Either way, it is a treat that can be enjoyed island-side or on the mainland.

(Note: Be sure to read over the entire recipe as there are two ingredients lists and two sets of directions.)

Na Hoku Scones (AKA Hawaiian Tropical Fruit & Nut Scones)

Scone Ingredients

2 1/4 cups flour
1 TBS baking powder
1/2 tsp salt
1/4 cup sugar, divided in half
3/4 cup shredded sweetened coconut
3/4 cup unsalted butter, cold and cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 tsp coconut extract or 2 TBS guava or pineapple juice
1 cup candied papaya, finely chopped (about 8 strips)
1 cup pineapple, finely chopped (about 5 rings)
1 cup macadam nuts, whole and unsalted

Scone Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In large bowl, mix together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut. With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.

In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Mix until combined.Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then add in the candied fruits. The dough will be wet and lumpy.

Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat and form the dough into a circle approximately 8 inches around and 1-1/2 inches high.

Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 24-30 minutes. Remove pan from oven and use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).

Return pan to oven & bake for an additional 30-45 minutes or until scones are not wet in the center and top is slightly browned. Scones are fully cooked when you insert a toothpick into the center and it comes out dry.

Coconut Glaze

Glaze Ingredients

2 TBS unsweetened coconut milk
1/4 tsp coconut extract
1/4 tsp vanilla extract
1/2-1 cup powdered sugar

Glaze Directions

In a small bowl, mix together all ingredients. Drizzle over baked scones and allow to dry 10 minutes before serving.

Stay tuned as I plan to tell you more about this fun new website I am working with – www.Foodily.com – where this recipe is also featured. If you haven’t yet seen this site, take a gander, and then imagine a comparative recipe search site (kind of like Kayak but for recipes). FoodILY.com is a website that beautifully, smartly, and thoroughly organizes all of the recipes on the Internet, regardless of the source, whether from chefs, recipe sites, or food blogs. Meet Food, I Love You: FoodILY.com