A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. ~Tenneva Jordan

To the one who I share my thoughts with, the one who I laugh with, the one who I share my birthday with, the one who gives invaluable advice and who teaches me how to be a nice person by the actions she demonstrates, I recognize you, today, mom for being you…just as you are.  Selfless, hard working, smart, sensitive, compassionate, loyal, considerate and always thoughtful and kind towards others, you are a true example.  Not just to me, but to anyone who is lucky enough to cross paths with you.  You define the meaning of a true friend: one who listens and cares but doesn’t judge.  One who celebrates the successes of those in your life with sincerity and a joyful heart.   You’re a class act and a lady.  I will never find the words to express such gratitude for being blessed to have a mom as wonderful as you.  I love you more than the sun, the moon and the stars.

Happy Mother’s Day to all of you lovely mothers out there!  I hope your day is wonderful, relaxing and filled with your favorite people and, of course, your favorite food!  Bon Appetit!

I love lentils.  They are one of my most favorite things to cook with and eat.  And, being that we are in the final, and strictly fasted, Holy week of Lent, before the Orthodox Christian Easter, I have been eating them in mass quantities.

Lentils are creamy, rich and FULL of protein and fiber.  A quarter cup of certain types of lentils contains 15 grams of protein and 14 grams of fiber.  That’s huge!  Additionally, lentils are high in iron which is great for vegetarians and vegans who don’t get their source of iron from animal products.  They are also high in B vitamin levels, which are good for the digestive, nervous and immune systems.

This lentil recipe is really, super delicious.  Spicy, creamy, fresh, and full of good-for-you goodies, this will be one you’ll want to serve over and over, again~

Curried Lentil Wraps with Herbed Yogurt Sauce

2 C cooked brown lentils (Trader Joe’s sells them steamed and ready to go!)

3 Tbls unsalted butter

1 Tbls coconut oil

1 tsp ground cumin

1 tsp turmeric

½ tsp mustard seeds

3 tsp curry powder

1 medium sweet onion, finely chopped

4 garlic cloves, minced

1 jalapeno pepper, seeded and finely diced

1 Tbls minced fresh ginger

Salt and freshly ground black pepper

¼ C tablespoons fresh meyer lemon juice

2/3 cup ground almond meal

1 Tbls finely chopped cilantro

2 eggs, beaten

1 C plain Greek yogurt

2 Tbls extra virgin olive oil

1/4 C Persian cucumbers, roughly chopped

¼ C chopped fresh mint

½ C chopped fresh scallions

Avocado oil, for brushing

Sliced avocado for garnish

Butter lettuce cups for serving

In a small skillet, melt the butter and coconut oil. Add the turmeric, cumin, mustard seeds and curry powder and cook over medium-high heat, until fragrant, about 1 minute. Add the onion, garlic, jalapeno pepper and ginger and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the onion and garlic are browned, about 5 minutes. Remove from the heat and add half of the lemon juice. Gently stir to combine.

Add the onion mixture to the lentils along with the almond meal and cilantro.  Season with salt and pepper. Add the eggs and gently stir to incorporate.  Using a ¼ measuring cup, spoon the lentil mixture into 2 inch patties.  Refrigerate the patties for 30 minutes.

In a small bowl, stir the yogurt with the remaining lemon juice and the extra virgin olive oil. Stir in the cucumbers, scallions and mint.

Heat a stove top grill pan or outdoor grill to medium-high heat. Brush the lentil patties on both sides with the avocado oil and grill until patties are heated through, about 2-3 minutes per side. Serve the lentil patties, topped with the herbed yogurt and a slice of fresh avocado, in butter lettuce cups.

Bon Appetit!

Creamy, rich, filling and high in beneficial nutrients, avocado is definitely one of my favs.  Monosaturated fats, the key to the avo’s super food status, have been proven to lower levels of LDL (bad cholesterol) and increase levels of HDL (good cholesterol).  They are also surprisingly high in fiber, at 13 grams each, and offer more potassium than a banana!  Additionally, the chemical element, boron, aids in the body’s absorption of calcium.

Good enough for me.  I love these puppies.

My Avocado Pesto recipe might knock your socks off.  Creamy, zesty, spicy and sure to satisfy!  Toss it with your favorite pasta, spread it on toasted crostini with fresh heirloom tomatoes or use it as a condiment on your favorite burger!  Yum.

Avocado Pesto

2 ripe avocados, cubed

3 C fresh baby spinach

1 C fresh basil

2 garlic cloves, roughly chopped

1 C Spanish Manchego cheese, grated

½ C Marcona almonds

Zest of 1 Meyer lemon

2 T Meyer lemon juice

½ tsp Pimenton picante or cayenne pepper

½ C extra virgin olive oil

Add all ingredients, except olive oil, to the bowl of a food processor.   Pulse for approximately 30 seconds.  Remove lid and scrape outer edges of bowl with a spatula.  Turn the processor on and slowly add olive oil to emulsify. Season to taste with S&P.

Bon Appetit! 

Most people love em or hate em.  I happen to love them, their endless flavor potential and also the many different textures that are available, not to mention the plentiful nutritional benefits, so my choice for March’s Recipe for Health and Wellness…the fabulous funghi.

Mushrooms are among the earth’s most medicinal, natural substances.  Two compounds, however, seem to rise above the rest as being the most beneficial to our health: Terpenoids- strong antiviral, antibiotic and anti-inflammatory agents and also, Polyaccharides- chain like sugars that enhance the body’s immunity and can potentially assist the body in fighting cancerous tumors.  Additionally, mushrooms are low in fat and are a good source of both vitamins A and D, which protect against birth defects and may help prevent heart disease as well as help the body to absorb calcium.  The fungi are also high in fiber and protein.  Even if you’re not a mushroom lover, it’s plain to see, these benefits are pretty enticing!  Give my recipe a try…you may find that you’re a ‘shroom lover, after all.

Wild Mushroom Ragu with Thyme Vinaigrette on Brie Crostini

Wild Mushroom Ragu:

2 Tbls butter

1 Tbls extra virgin olive oil

1 Lb. assorted wild mushrooms, cleaned, stemmed and sliced

2 tsp chopped fresh thyme

S&P

Brie Cheese, sliced into thin wedges

French Baguette, sliced diagonally

Thyme Vinaigrette:

¼ C red wine vinegar

3 Tbls fresh thyme leaves, coarsely chopped

2 Tbls crème fraiche

1 small shallot, finely chopped

½ C extra olive oil

S&P

Directions

Wild Mushroom Ragu
Melt butter and 1 Tbls extra virgin olive oil in large skillet over medium-high heat. Add mushrooms and thyme and sauté until caramelized, about 10 minutes, allowing all liquid to evaporate. Season to taste with s&p and remove from heat.

Thyme Vinaigrette
Blend first 4 ingredients in a blender for a few seconds, until combined. With machine running, gradually add 1/2 cup olive oil and blend until smooth. Season to taste with s&p.

Toast baguette slices at 400 degrees for 5 minutes.  Add a brie cheese wedge to each baguette slice and toast for an additional 3-5 minutes.  Remove from oven, top with mushroom ragu and finish with a drizzle of thyme vinaigrette.  Delicioso!

Happy February, everyone!  I hope that 2013 is off to a wonderful, delicious and healthy start!  This month, the ingredient I’ve chosen and recipe I’ve created, center around one of my fave fruits: Apricots.

Who doesn’t love an apricot?  Fresh or dried they are always tasty.  And, even better, the health benefits are fab and plentiful!

The vivid orange color of apricots hints at it’s high levels of beta-carotene and beta-cryptoxanthin, both precursors to vitamin A, which promotes healthy skin, eyes, hair and glands.  Additionally, beta-cryptoxanthin has been associated with lowered lung cancer risk.  I mean, seriously?!  Any one of those benefits makes it worth enjoying these chewy, sweet, and tart treats!

To top it off, I’ve created a great recipe for you to try out for yourself…give it a whirl!  It’s great on meat & poultry, a yummy and spicy addition to an artisan cheese platter or dolloped on top of grainy bread or crackers with soft goat cheese.  However you enjoy it, you’ll enjoy it.

Spicy Apricot-Chile Sauce

2 C apple cider vinegar

1 C raw organic honey

½ lb fresh or dried apricots, pitted and coarsely chopped

1 habanero chiles, deseeded, coarsely chopped

1 serrano chile, deseeded and coarsely chopped

1 jalapeno, chopped with seeds

1 bay leaf

Juice of half of a meyer lemon

Sea Salt

In a medium saucepan, combine the cider vinegar, meyer lemon juice and honey and bring to a boil over medium heat.  Add the apricots, chiles, and the bay leaf and simmer until thickened and jammy.  Remove bay leaf and allow to cool.

In a blender, puree the apricot mixture until smooth. Season with sea salt to taste.

Simple and super flavorful…a great combo~

Bon Appetit!

I am incredibly grateful for 2012 and the many blessings it brought.  Thank you for your support over the last year.  Caterings, Meal Delivery Service, Personal Chef Services, Wholesale Pastry Distribution, Cookbook writing and Food Photography, the year was filled with hard work, long hours and the reward of feeling like I’m on my way to bigger and better in the years ahead.

As I embark on 2013, I have high hopes for a year filled with new journeys, new goals, new opportunities and, of course, new recipes!

Speaking of new goals, I always start the new year off with a commitment to continued good health practices.  It’s a great time for detoxing and purifying in preparation for a refreshing start to reaching this goal. I plan to pick an ingredient each month that promotes health and wellness in addition to sharing a delicious recipe for you try out.  I hope that you will enjoy the flavors and also the health benefits of whichever ingredient the month presents…

January :: Garlic

I LOVE garlic.  Raw, roasted, sautéed or pureed, give it to me in any form and I am stoked.  Garlic also has many wonderful health properties.

In the mid 1940’s scientists began to explore the healing benefits of the garlic plant when they discovered that it contained allicin, a sulfur compound found to have significant antibiotic, antifungal and antiviral properties.  Garlic also contains many other good-for-you vitamins, minerals and antioxidants.  Well, I’m sold.  Bring on the garlic and enjoy!

Heart Warming Garlic & Sweet Potato Soup

2 Tbls extra virgin olive oil

2 Tbls organic, unsalted butter

4 heads of garlic, roughly chopped

3 yams, peeled and diced into ½ inch dice

4 sweet onions, thinly sliced

2 quarts chicken stock

2 Tbls chopped flat leaf Italian parsley

4 Tbls fresh thyme leaves, roughly chopped

1 bay leaf

Salt & freshly ground black pepper, to taste

1 C heavy cream (optional)

Shaved pecorino romano cheese and crispy croutons (optional)

In a large pot, heat the olive oil and butter over low heat until just melted.  Add the onions, garlic and diced yams and stir occasionally until onions and garlic are caramelized and yams are softened, approximately 30 minutes.

Add the stock and herbs and bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes.  Ladle soup into a blender, in batches, and puree until smooth.

Return soup to pot and, if using, add heavy cream then stir to combine.  Garnish with shaved pecorino romano and croutons, if you like, or just with a bit of sea salt and a grind of freshly cracked pepper.  Enjoy!

Whatever your New Year’s goals are, I hope you reach them and enjoy doing so.  May 2013 bring you the best life has to offer.  Cheers!

1. Laugh together and often.

2. Be humble.

3. Support your spouse’s dreams and endeavors.

4. Trust that your spouse will always do what’s best for you and your family.

5. Eat good food together.

6. Drink good wine together.

7. Travel as much and as often as possible.

8. There is no such thing as a perfect marriage but there are many perfect moments.

9. Love like every day is your last.

10. Lead by example.

11. Volunteer to help the less fortunate.

12. Don’t judge other people’s marriages.

13. Pick your battles.

14. Never go to sleep angry.

15. Trust your spouse unconditionally.

16. Give compliments.

17. Home is where your heart is.

18. Be sensitive.

19. A little kindness goes a long way.

20. Hold hands.

21. Spend as much time with your family as you possibly can.

22. Embrace change.

23. Step outside of your comfort zone, once in a while, to try something new.

24. Marry someone who accepts and loves you just as you are.

25. Parents grow old.  People get sick. Be the breath of fresh air, that relieves your spouse of the heartache, during these trying times.

26. Enjoy growing older together.

27. Always do your best.

28. Laugh at yourself.

29. Acknowledge your mistakes and learn from them.

30. Surround yourself with people who make you feel good.

31. Work where you must but live in a place where you love spending your weekends.

32. Don’t brag about your marriage.

33. Don’t brag about your children.

34. Be grateful for the blessings in your life.

35. Take the high road.

36. Don’t sweat the small stuff.

37. When the going gets rough put on your big kid panties and walk on through.

38. Thank God, often.

39. At the end of the day, it’s about telling and showing the important people in your life how much you love them.

40 Love never fails.

This week’s subject: Marcona Almonds

Marcona Almonds, produced mostly in Spain, are skinned and blanched before being sautéed in olive oil and finished with sea salt. Crunchy, sweet, salty and creamy, these recipes are simple, delicious and versatile!

Bon Appetit!

©Chef Katherine 2012

The impact of a Yiayia.  My sister and cousins and I never questioned the amount of love that Yiayia Julie had for us.  Deep and unconditional.  Proud and exceedingly loyal.  Thrilled to see us, to talk to us, and to always express her unwavering love for us.

Thank you, Yiayia, for the person you were and for sharing that with all of us.  Your life wasn’t easy but it sure was rich.  Rich with family, hard work, togetherness and wonderful memories.  Your smile warmed many hearts.  Your generosity touched lives and your overwhelming love for your family was an example to us all.  You enriched my life and for that I am forever grateful.

Your Greek and non-Greek recipes are the best there are.  Untouchable and perfect in every way.  I will cherish those recipes and continue to make them with fond memories of you.  Thank you for sharing them with me.  I have even included a few in my upcoming cookbook, which I know you would have been so proud of.

In a saved voicemail from you, the last thing you said was, “Bon Appetit!  I love you, my darling.”  What a fitting combination of words.  Indicative of the person were and the memories that will live forever in our hearts.

“Give thanks to the Lord, for he is good; his love endures forever.” 1 Chronicles 16:34

Yiayia Julie’s Almond Pound Cake

8oz cream cheese at room temperature

3 sticks organic, unsalted butter at room temperature

3 C organic sugar

6 organic, free range eggs

3 C organic flour

Pinch of sea salt

1 T almond extract

1 T vanilla extract

Directions

Preheat oven to 325.

Grease and flour a 10” bundt pan.  In the bowl of a standing mixer, cream butter and cream cheese for 2-3 minutes.  Add sugar and mix until fluffy, approx 5 minutes.  Add eggs, one at a time, incorporating each one before adding the next.  Add flour and salt gradually and mix to combine.  Add almond extract and vanilla extract and mix until just incorporated.  Pour into prepared pan and bake for approximately 1-1.25 hours.  Remove from oven and cool for 10 minutes.  Remove cake from pan and allow to cool on a wire rack before serving.  Dust with powdered sugar and enjoy!

©Copyright Chef Katherine 2010

 Bon Appetit!  I love you, too, Yiayia.

Although my blog, “Let’s dish.”, will be mostly about food and all that accompanies the beauty of food, my experiences eating it, making it, creating it and dreaming it,  I will also interject other passions and fascinations that I’ve acquired over the years.  Health, fitness, wine, travels, family, friends and the good Lord above.  All of these, passions and fascinations that I am looking forward to sharing with you as I embark on this fab journey.

So, come on in and enjoy taking a moment to learn about what tastes, trips, sips and downward facing dogs excite and sustain me.  You may be surprised to discover how much they excite you, too.

Now….let’s begin….Chapter One, Volume One.  Let’s dish.

Salt & Pepper and a life changing walk by the Napa River 

“If you’re tired you take a napa, you don’t move to Napa!”-Carrie Bradshaw, Sex and the City

It was Friday, May 25,2012 when, unbeknownst to me, my-soon-to-be fiancé and I arrived in Napa Valley, California for what was sure to be a life changing experience for me.  As a chef and, more importantly, as a person.

Although I’m sure you wish that the rest of this of this blog were about the super lovey-dovey deats surrounding the most perfect marriage proposal, ever, that I received that evening by the Napa River just after sunset….sorry, Charlie.  That’s not where this is going.

The topic of this blog begins about an hour post marriage proposal, when my now fiancé and I arrived at our first dinner reservation in Yountville.  A small town, about 15 minutes outside of Napa, right out of a movie, centered around one small, quaint street.  A street that is indeed lined with one incredible restaurant after another.  I almost fell out of the window of the cab trying to snap shots of Thomas Keller’s French Laundry.  Of course, I was elated about having just become engaged so our reservations could have been at Burger King and I would have been stoked.  But, it didn’t hurt that I was getting ready to enjoy a meal at a restaurant that I had been waiting to eat at for quite some time.  Michael Chiarello’s, Bottega was picture perfect and totally my style.  I knew it the second we approached the cobblestone walkway.  As we entered the restaurant, it was bustling with people eating, drinking and being pleasantly merry.  It was rustic, beautiful and totally indicative of what I had pictured to be the quintessential wine county restaurant.

We were seated at the most perfect corner booth and presented immediately with the champagne that my family had ordered for us, in celebration of our special night.  We sipped and smiled and giggled and enjoyed every drop.  Next, to the table, came the most incredible freshly baked bread.   Crusty and crunchy on the outside with a delectably chewy and perfect inside.  Along with the bread came a ridiculous parmesan and garlic infused, greener-than-grass, extra virgin olive oil.  With every bite, I savored the garlicky, citrus-y, creamy combination of flavors.   Man, was it fabulous.  Only one thing was missing: Salt.  Short side note: I love salt.  I crave it.  I salt my food, often, and it’s a running joke between my fiancé and I that when eating Mexican food, I literally salt each individual tortilla chip before dousing it in salsa.  I can’t help it.  I addicted.  I will say that I have always had abnormally low blood pressure, so doctors have often told me that I can salt freely.  So, at least I have that on my side.  I sighed, sadly, as I realized that, of course, there would be no salt on the table due to the pretentiousness of upscale restaurants and the stereo type that goes along with “real restaurants knowing how to season their food, perfectly.”  A theory, by the way, that I couldn’t agree LESS with.  Some people like extra salt!  Or pepper, for that matter!  It’s all about personal preference and, to me, whatever makes the diner’s experience more enjoyable, is what’s important, in my eyes.  Lose the ego and throw a salt and pepper grinder on the table for cryin out loud!  To my surprise, however, seconds later, I gasped with joy to find that  Michael Chiarello and I indeed share the same thoughts on the matter.  Right there, on the corner of the table was a petit ramekin of freshly ground sea salt, accompanied by a tiny little pepper grinder!!!  I absolutely loved that a world famous chef, at an extremely highly acclaimed Napa Valley restaurant, was humble enough to allow the guest to decide when they had, had enough seasoning.  Loved it.  And, what’s more, two out of our three dinners in Napa, that weekend, had salt and pepper on the table, too!  I may need to move there.

Our first courses were perfection.

Monterey Calamari, crisped with Arborio rice flour & Aioli Nero

Burrata Kalamata Olive Crema. Black Anise Crostini, Fava Beans, Pickled Spring Onions and Saba Vinaigrette.  No salt necessary.

Entrée Courses bumped it up another notch, yet.

Red Wheat Tagliarini Bolognese Veal, Pork & Porcini Mushroom Sugo, Rosemary, Parmigiano Reggiano

Mediterranean Seafood Brodetto Mussels, Gulf prawns, Clams and Monterey Calamari, Forno-Confit Tomato broth, Olive Oil Croûton, Paprika Saffron Rouille

Our reservations were at 9pm that night and we didn’t leave the restaurant until after midnight.  How incredible it was to truly enjoy these wonderful moments together, while relishing in one of the best meals I’ve had.  We savored the rest of our champagne and finally called it a night.  And, what a night it was.

James Beard said, “There is no love sincerer than the love of food.” And, aside from unconditional and overwhelming love I feel for the most incredible fiancé in the history of the world, I couldn’t agree more.

Bon Appetit!