Tag Archives: Skill

Goat Cheese with Poached Eggs


I bought some honey goat cheese and was in search of something easy but yummy to make with my new ingredient! I found this awesome video from CookingChannel.com featuring ‘Brunch @ Bobby‘ and I am a huge FAN! You have to try out this recipe… if you do not have time to watch the video, print out the recipe below. ENJOY!!

Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

Recipe courtesy Bobby Flay

Total Time:25 min
Prep:15 min
Cook:10 min
Yield:4 servings


  • Baguette, sliced lengthwise*
  • Olive oil, to brush
  • Salt and freshly ground black pepper
  • 3 ounces fresh goat cheese
  • 2 thinly sliced heirloom tomatoes
  • 4 large eggs, poached
  • 1 cup micro arugula
  • Black Pepper-Tarragon Vinaigrette, recipe follows
  • Fresh chervil leaves, to garnish
  • *Cook’s Note: Not the super skinny kind of baguette
  • Black Pepper-Tarragon Vinaigrette
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons finely chopped fresh tarragon
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper


Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook’s Note: Break the yolks on the sandwich.

Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.


Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.


47 Ronin Sushi Roll


Courtesy of Universal Pictures

Keanu Reeves makes an explosive return to action-adventure in 47 Ronin.  Inspired by the Universal Pictures film, sushi chef Noé Zarate, created a special sushi roll that is easy to make and devour. Here is your chance to try something new to make at your next dinner party. Taste the delicious “47 Ronin roll” and don’t miss 47 Ronin in theaters NOW!

Courtesy of Universal Pictures


1 cup uncooked short-grain white rice

1 cup of water

1/4 cup of rice vinegar

1 tablespoon white sugar

1/2 cup imitation crab

1/4 cup mayonnaise

8 sheets of nori (dry seaweed)

2 1/2 tablespoons sesame seeds

1 cucumber, cut into thin spears

2 avocados – pitted, peeled, and sliced long way

8 pieces of eel meat


  1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  3. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside.
  4. Marinate the eel with barbeque sauce then cook on a grill or stove


  1. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  2. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  3. Place the eel meat on top of the roll and wrap it in bamboo rolling sheet, once again, tightly roll the sushi and gently squeeze.
  4. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Courtesy of Universal Pictures

Quick Healthy Pancakes


Growing up, my step-father came into our lives when I was 11. He was born in Tennessee and opened my eyes to what a true country breakfast should taste like complete with pancakes, eggs, bacon, grits, gravy… and we can’t forget the homemade biscuits. Needless to say, breakfast is my favorite meal of the day!

Now, because of my gym head husband, I’ve had to tame my meals drastically but still learn how to keep them tasty. One easy thing I do is re-vamp my pancake recipe. So super easy!

Step 1: I start by using regular pancake mix like Bisquick. You can even opt for buying the heart healthy or whole wheat version or make your own mix (I’ll include a quick mix recipe you can make yourself and just keep it in your pantry when you need it). The mix always ask for milk and eggs. I use fat free milk and instead of the whole egg I use the egg white only.

Step 2: To make them super fluffy, whisk the egg white in a separate bowl till soft peaks form. Make sure to wash your bowl and whisk beforehand or your egg whites will break and never fluff up.20131210-230537.jpg

Step 3: I then fold half the egg whites into the mix and slowly combine. It’s okay if the mix looks streaky. Over mixing will pop all the lovely airy bubbles you made. Then I fold in the remaining egg whites until combined.20131210-230551.jpg

Step 4: Next, follow the rest of the directions on the box and ‘Voila’… Super Fluffy Pancakes!


Fancy Not-So-Fancy Chef Trick



Sooooo…. when I was in cooking school, one of my classes was knife skills. They basically teach you how to cut things so they look pleasing to the eyes, which makes people want to eat your food. It’s sort of like being a food artist. I’m a little OCD so chopping up carrots all the same size was fun for me. I know, I’m strange!

Anyways, one fancy thing they teach you is segmenting citrus so all you eat is the juicy segments without any pith, which is sometimes bitter and chewy. You are taught to cut away the outside skin and carefully slice each segment out with your paring knife. I always hated that you’d still leave so much pulp behind if you didn’t exactly slice right next to the membrane.

So, after some trial and error, I actually found an easy way of getting this done without slicing your fingers off and keeping every juicy morsel of pulp!! Check out this fancy not-so-fancy way of segmenting an orange. I promise, your guests will be amazed!

I am going to post up one of my favorite recipes after this one which will put your new secret skills to the test!

Step 1: Slice each end off the orange so you have a flat surface to work with.



2. Lay the orange on one of the flat sides and start slicing strips of the skin off. Then flip the orange over and cut the remaining skin. (Try to curve the knife as if you’re cutting in the shape of the orange. It’s okay if you don’t get all of the pith off in one cut; it’s better to go back and cut more than cut part of the orange.)



3. Slice the orange in half. (I try to pick a spot close to one of the membranes so I can keep the segments intact.)



4. Now… here is the secret to the trick!! Slice the middle of the orange in a ‘V’ shape to cut the center section out.



5. The orange will look like this when you stand them up. Make sure there isn’t any skin still connecting the slices together in the middle.



6. All you have to do now is separate the segments by peeling away the membrane. Do not try to peel it from the outside of the orange or it won’t work. You have to peel it away from the inside. (Note: Do not use an old orange because the membrane seems to stick more to the segments and it is really hard to peel off.)



Now you are left with perfect orange slices!!! Enjoy