Hello everyone! I hope you are well and will start to follow my new food blog since I moved to Detroit. The photo is me and my last days in sunny Cali… with a tan😉
Check out my new blog-it’s a bit of everything… things I make for dinner, parties, gifts… and a bit of lifestyle and Detroit happenings.
I hope you will follow this one, too!
This is a really easy thing to make for a party, quick dinner or have unexpected guests. This can be served hot or cold.
Big bunch of basil
Extra Virgin Olive oil– about 3/4 cups
1 cup pine nuts
1 cup grated Parmesan cheese
1 garlic clove
Directions: in a mixer put basil and pine nuts and mix, then add the parmesan cheese and garlic clove. While it’s spinning stream in the olive oil. You will have a lot of pesto and can divide up into little containers that you can freeze for later use.
Different uses for Pesto: On little toast for a quick hors d’oeuvres- add a sliced cherry tomato and a few pine nuts, it can be added on grilled chicken, fish or steak… it just adds a bit of flavor… you can even toss a spoon in soup. The ideas go on and on-even a dollop on a caprese salad adds color and taste! I am using it as a simple pasta salad.
For the pasta salad: Use a box of shapely noodles… it grips the pesto better. Halve a bunch of cherry tomatoes, add cut basil leaves with your fingers or sissors, salt and pepper to taste and add a bunch of soup spoons of pesto—toss it all together. You want the pasta to be really green and not too dry-so add in as many spoons of pesto as you think-depending on the amount of pasta you use. You can also add olive oil for moisture. Serve hot or cold. Add protein to this salad: shrimp, chicken or scallops have worked well, but I prefer to add protein when I serve the dish hot, but if you serve it cold, chicken is always a good option. You can make this a day in advance for your party, picnic or buffet if you are serving it cold! YUM
I decided to host a birthday party for my friend. At first I wanted it to be a surprise… well, I apparently can’t keep a secret. I had asked Jill if she wanted to celebrate her birthday with me and Latifa at my place. In the end she said it would be great but she’d love to have Wendy and Penny join. I burst out laughing because I had spent the whole day spying on her facebook page to get contact names. I basically told her I’d already invited them. Later that evening I then blurted out more people I invited. I decided not to cook as much for this party as I was busy working on other projects and didn’t have much time. I ended up serving way too much food! What you don’t see here are Jill’s favorite hot appetizers. Olive balls.
Olive ball recipe:
40 green pimento olives drained
4 tablespoons of European style butter
3 cups of cheddar cheese
1/2 cup flour
Directions: Drain the olives and set aside. Mix with your hands or in the cuisinart all the ingredients until you get it shaped into a big ball. Take a bit off each time and make a little pancake like shape. Place an olive in it and then wrap it with the dough. The best part about this appetizer is you can freeze them and always have them on hand for last minute get togethers. The keep in the freezer for about 2 months. Just bake at 350 for 20 minutes or so. YUM
I also made chocolate covered strawberries. It’s super easy and a nice treat. I usually buy a big bar of chocolate and use my make shift bain marie- a steel bowl on top of a pot with boiling water. You need to constantly stir the chocolate until it fully melts. I used about 250 grams of chocolate for 12 huge strawberries. I wasn’t in the mood to make a cake, so I cheated and bought the cheese cake.
Next I bought a great spinach dip that I placed in the red pepper cut out.
A very easy and pretty appetizer is blue cheese, walnuts and endive…. this is so simple, break apart the endive, sprinkle a good blue cheese and little pieces of walnuts and voila!!!!!
The evening was nice with lots of food to eat… I got every type of Italian cured meat at Perozzi’s Italian deli, in San Pedro! YUM
My husband Paul is a car designer. We met in Detroit when I moved to work as a copywriter in a major advertising company… 2 years later we were married and off to Japan. After one child and four years in Tokyo we moved to Monza, Italy…. 2 years later we came to Los Angeles, a place I fell in love with. I never wanted to move to LA and thought that there was a big superficial mentality with botox romances and boob injection dreams… well that is the reality but there is much more. After almost 4- years living here, I love it and I love our Edward Fickett modernist 1950s home we bought a year ago in San Pedro, it’s time to move. My husband found a better more fullfilling job in Detroit!
I’m thinking food is such a part of me that the food I make will reflect the move and then life in Detroit! Maybe I will call it Deliciously Detroit or Detroit Deliciously!
I hope you enjoy this new section to my blog.
My husband recently left for Detroit to take a job, we will follow from our sunny California home in June to finish my sons school and to selfishly ease into the climate. My husband and I love ordering Thai food. But alone I felt it quite silly to order for myself since my son will not eat it. I was on the phone with a friend who was telling me she was ordering my favorite, spicy beef salad. I was craving it. I had lettuce, cucumbers, tomatoes, cilantro red onions and that night I was planning on grilling a beautiful grass fed piece of beef. In the end I turned it into a delicious salad.
What I did: I frantically looked at a bunch of recipes online as I was certain I didn’t have all the ingredients
I used :
1/4 red onion sliced thinly
1 cup chopped cilantro
a few sprigs of mint chopped
1 cup lime juice
1/4 cup fish sauce-yes for some reason I had fish sauce
2 tablespoons chili paste/sauce
1/3 cup sugar in the raw
I mixed this all together as my steak was grilling.
2 persian cucumbers sliced
Mixed greens-I prefer the ones that stand up to the sauce like romaine, butter leaf and ice berg
a bunch of herloom cherry tomatoes halved
1/2 red pepper sliced
Toss it all together with the cooked meat thinly sliced.
My friend dropped off 10 avocados from her father-in-laws avocado farm-lucky! I love avocado but I simply had too much and was gaucamoled out. I made a really “light” dressing of lime and a teaspoon of honey on top of a bed of sliced tomatoes and avocados and some chopped cilantro. This is a refreshing and filling side dish or perfect for lunch. I now am the proud owner of an avocado tree, but it will take years to yield many avocados.
For two servings:
2 Haas avocados sliced or cubed, depending on your preference
2 tomatoes sliced.
handful of cilantro chopped or cut with scissors
1 lime squeezed into small bowl. Add 1 teaspoon or more of honey and 2 tablespoons oil of your preference. Mix and drizzle over avocado and tomatoes!
Add salt ( sel de cali- citrus blend, cilantro red pepper, or chardonnay) Voila, ready to eat.