Category Archives: Food

Six Ingredients PLUS Easy Lemon Garlic Shrimp Recipe

Six Sisters’ Stuff has done it again. They’ve released a new cookbook that requires six ingredients or less.

Many of the recipes are super easy and very delicious. I always say that you can’t go wrong with a Six Sisters’ Stuff recipe. I’m still making their In-N-Out Burger from their Copycat Cooking cookbook. I make a turkey burger version and I swear to you it is the best burger I’ve ever had in my life! It’s all in the animal sauce.

Copycat Cooking with Six Sisters' Stuff: 100+ Popular Restaurant Meals You Can Make at Home Six Sisters' Stuff Author

As for “Six Ingredients,” one of the recipes I made was the Green Beans With Candied Pecans. Making candied pecans was a whole new experience for me. I didn’t think it would work and then all of a sudden, it almost burned! EEK!

Thank goodness I caught it in time. Luckily, I ended up making too many candied pecans, so I put a bunch to the side to add to my salads. I highly recommend making candied pecans, because it can really bring your salad game up a notch.

While I could rattle on about stuff you really don’t care about, let’s get to the recipe. I selected their Easy Lemon Garlic Shrimp recipe to share with all of you. I made this and had meals for days! It’s light and very tasty.

You can purchase “Six Ingredients” from any of PW’s favorite booksellers:

[Disclosure: I received a copy of this book from the publisher in exchange for an honest review. This post contains affiliate links.]
Print Recipe
 Easy Lemon Garlic Shrimp
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Cook pasta according to package directions; set aside.
  2. Melt 2 tablespoons of the butter in a large skillet over medium heat.
  3. Add garlic and saute 30 seconds, until garlic is fragrant. Add shrimp and season with salt and pepper to taste. Cook shrimp, stirring occasionally, 5 to 6 minutes, or until pink and cooked through.
  4. Off the heat, stir in lemon juice and remaining butter until butter is melted and everything is well combined.
  5. Serve over cooked pasta, garnished with fresh parsley, if desired.
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Tasty Tuesday: Summer Garden Pasta from The Peach Truck

For those who love peaches, I have a new cookbook to recommend to you. Due to be released on June 25, 2019 is The Peach Truck Cookbook. In this book, you will discover so many delicious and different ways to enjoy this heavenly nectar from the gods.

This cookbook isn’t just about desserts. You’ll find salads, sandwiches, pasta dishes, hot sauces and jams. All of it looks so good, where does one begin? If you love peaches as much as I do, this will give you 100 different ways to savor this tasty fruit.

You can pre-order the book now before it’s release date.

Today, I am going to share their Summer Peach Garden Pasta. It is super easy to make with very little time spent at the hot stove. This recipe is perfect for the summer months and will go great as either a main dish or a side dish next to some grilled chicken, pork chops or steak.

[Disclosure: I received a free copy of this book from the publisher for purposes of an unbiased review. This post contains affiliate links.]
Print Recipe
 The Peach Tree Cookbook's Summer Garden Pasta
An easy way to throw together a pasta dish during the summer months with very little cooking. It's almost all prep.
Course Appetizer, Main Dish
Keyword peaches, peach truck, pasta, recipes
Servings
cups
Ingredients
Course Appetizer, Main Dish
Keyword peaches, peach truck, pasta, recipes
Servings
cups
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta; cook according to the package directions. Drain.
  2. Whisk together the lemon zest, lemon juice, vinegar, shallot, garlic, salt, and pepper in a large bowl. While whisking, slowly drizzle in the olive oil and whisk until emulsified. Add the cooked pasta, basil, pine nuts, tomatoes, peaches, and corn and toss well.
  3. Serve pasta with a sprinkling of basil leaves and grated Parmesan.
Recipe Notes

Note:  I did not have cherry tomatoes, so I cut up Roma tomatoes for the recipe.  I was also out of corn, so I added in some red bell peppers.  If you are substituting ingredients, make sure to use vegetables that will compliment the peaches. 

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Apple Spiced Ham – Make This for the Holidays

Sponsored Post.  I was asked by RawSpiceBar to develop a new recipe using their Apple Pie Spices mix.  While most would instantly think of a dessert, I knew that would not work for me.  I am not the kind of person that usually makes desserts.  So I thought about it and came up with Apple Spiced Ham. 

My logic was if we can put pineapple on ham, then we should be able to use apples!  And boy, was I right about that.

The result? This is by far the best ham I have ever had.  And the apple gravy…*eyes rolling into the back of my head*…was so good it needs to be bottled up and sold in markets everywhere.  

Since this is also apple season, this recipe works perfectly for the time of year.  When choosing apples, make sure to use apples that will hold up while cooking.  I used Granny Smith and Empire apples.  Other apples that work well: Golden Delicious and McIntosh.

The key ingredient here that you cannot skip is the Apple Pie Spices mix from RawSpiceBar.  This is one of the most important ingredients in the entire recipe.  This is what adds the extra oompf to the entire dish, making the ham and the gravy go the extra mile.  

For those who end up with leftovers, I recommend using this in every leftover ham recipe you can think of…including the apples.  I added the ham and apples to bean soup, pastas, scrambled eggs…and to tell you the truth, I never knew the apples were there.

I hope you enjoy this recipe as much as I did.  Let me know in the comments if you tried this and what you thought of it.

Print Recipe
 Apple Spiced Ham
A twist on the classic ham recipe.
Course Main Dish
Prep Time 10 minutes
Cook Time 1+ hours
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 1+ hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Meanwhile, start with the apples. Cut the apples into quarters and de-core them (remove seeds and ends, no need to peel the skin). Using a mandoline, thinly slice 2-3 apples (depending on the size of your ham). Reserve these slices to be inserted between the slices of the ham. For the remaining apples, use the thicker setting on the mandoline. These slices will go on the bottom of the baking dish.
  2. Place the thick slices of apple on the bottom of a large baking dish. Place the ham on top of the apples, cut-side down. Add the thinly sliced apples between each slice of ham (usually 2-3 slices of apples will fit for each layer).
  3. In a bowl, mix the brown sugar and the apple pie spices mix together.
  4. Using your hands, rub the mustard all over the ham (including the slices of apples sticking out from the ham). Next, rub the sugar and spice mixture all over the ham (like you did with the mustard). [You may or may not use all of the mustard/sugar mix. Use enough to liberally cover the entire ham.]
  5. Add the orange juice to the bottom of the baking dish. Make sure there is enough orange juice to cover the entire bottom of the dish. If not enough, add more orange juice.
  6. Bake 10 minutes for every pound of ham (for a 16 pound ham, that is 160 minutes). Let the ham bake for 1 hour. After the first hour, begin basting the ham using the juices at the bottom of the baking dish every 20 minutes until the ham is done.
  7. Remove ham from oven. Let cool for a few minutes before serving. When serving, use the apple gravy at the bottom of the baking dish to add a little oompf to your amazing ham.
Recipe Notes

Raw Spice Bar's Apple Pie Spices

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A Day in the Life: Saturday

I have been contemplating for some time the direction I want this site to go (and veer it away from oblivion).  I was in Barnes & Noble back in July (a rare appearance inside an actual store) and came across a magazine called “Daphne’s Diary.”  I flipped through it thinking this is exactly what I wanted.

I showed it to my friends exclaiming that I finally found exactly what I was looking for.  The next challenge was figuring out how I could take those elements and translate it into an actual blog.  

I started writing out the things I do each day and the things I attribute to learning how to be a little better at life each day.  There were things I wrote down that I wanted to share with people.  Matthew’s craziness is always part of my story.  I also like to share what I’m watching and reading.

As I started to map my days out on paper, I started to see the blog post coming to life.  That is, it was the blog post I’ve been wanting to showcase on this site.

Then a few new collaborations hit my email box and I realized that my idea that’s been churning in my head was being delivered to me.  I now have the right tools I was looking for to start creating the blog I wanted.  

Saturday

So I talk about my Saturday.  

When I say that I made a rare appearance in a store, it’s actually factual.  I rarely if ever go inside of a store.  I have everything delivered to me all the way down to my groceries.  

I don’t do my own laundry.  There is a service that takes care of that for me.  It is the best gift I’ve ever given to myself.  I can’t explain how much time this has given back to my life.  Plus, they return everything folded in the KonMari style!  It is way better than I could ever do.

The farmers market is a bit of a community thing.  Sometimes I take Matthew with me so he can play with the little kids.  They love him.  I used to go every weekend, but as time goes on, I just have Amazon bring me my fruits and vegetables.  It saves me so much time.  

I also made a stop to donate two bags of groceries to the Food Bank.  I’m very active in NYC when it comes to helping feed people in the community.  I try to order the special deals Amazon Fresh offers (free boxes of Cheerios) and load up on deals so I can donate them to the community food bank.  I also volunteer my time at the warehouse and the local food bank.

As for my crazy Matthew…we’ve had a bit of a dilemma when he goes out these days.

When he hangs out in the sticker bushes, I end up spending the rest of the day pulling them out one by one.  This adventure was the worst one.  They were so deeply embedded in his paws, he was bleeding.  

Boy, did I have my work cut out for me. 

Tips

In the graphic, I give you a few tips I use at home, especially when it comes to food and my kitchen.

I upcycle glass spaghetti and peanut butter jars.  I keep an array of sizes.  I like to keep small jars to carry salad dressing in.  The peanut butter jars are used to transport bowls of soup for lunch. 

If you choose to upcycle, I recommend keeping jars with wide openings.  It makes it easier to ladle soup, sauces, etc. into them.  Also, for those who are part of the Mason Jar craze, why buy new jars when you probably have jars in your pantry already?

When I cut up veggies, I also keep them in jars.  I don’t like to use plastic in my kitchen and these glass jars come in very handy.

Prepping fruits and veggies will help you tremendously in the kitchen.  Also, keeping track of what you put into your fridge is important to help avoid spoilage.  I keep a dry/erase board next to the fridge to keep track of the meals I’ve already made, as well as all of the fruits and veggies that I purchased and need to eat.  

When you prep your veggies, keep a few of the scraps for broth.  I usually keep cabbage and onion ends to throw into my broth.  More on that in a later post…

Six Sisters’ Stuff “Copycat Cooking” & The Cheesecake Factory’s Sun-Dried Tomato Fettucine Recipe

How many times have you sat in your favorite restaurant, eating your favorite dish, wondering how you can make this dish?  Six Sisters’ Stuff has taken the guess work out of it for you and have launched their new cookbook: “Copycat Cooking.”

From Olive Garden’s breadsticks, In-N-Out Burgers and Animal Fries to Universal Studios’ Butter Beer, they have the recipes.  Before you ask yourself if the recipes taste exactly like the dish, I’ve taken that guess work out of it for you.

I made Red Lobster Shrimp Linguine, a Dairy Queen Blizzard and The Cheesecake Factory’s Sun-Dried Tomato Fettucine.  All I can say is…I can understand now why there are thousands of calories in these dishes!  Oh, and yes, each recipe tasted exactly like the real thing.

My favorite (and Matthew Lucifer’s) is by far the Red Lobster Shrimp Linguine.  We gobbled that dish up quickly.

I couldn’t believe how simple it was to make a Dairy Queen Blizzard.  It is literally all about the process of mixing two ingredients: the ice cream and cookie/candy.

As for the Cheesecake Factory’s Sun-Dried Tomato Fettucine, I saved the best for last.  Over this last week, I asked for people to vote (on Instagram & Twitter) for the recipe they wanted of the three.  The picture with the most likes, would be the recipe I would share.  The Cheesecake Factory recipe was the winner.

Two Recipes for the Price of One

Before I share this recipe, I want you to also consider an alternative recipe.  While I was waiting for the noodles to finish cooking, I kept tasting the sauce, remarking how this would make an excellent tomato soup.  The more I thought about it, I realized…yes, this would make for an amazing tomato soup.  What makes this unique as a tomato soup is none other than the sun-dried tomatoes.  It adds a unique flavor that makes it almost addictive.

So when you make this recipe, note that it can serve as either an amazing soup or a pasta dish.

On to the Other Recipes

I can’t wait to make the In-N-Out Burger and Animal Fries this weekend.  This will be my answer to my lack of visits to the West Coast.

For those who are watching their wallets, this may be your answer to eating out.  Just make these dishes on special occasions.  It may be less on the wallet, but thick on the waistlines.  But oh so good.

[Disclosure: I received a free copy of this book from the publisher in exchange for an unbiased review.  This post contains affiliate links.]


Print Recipe


The Cheesecake Factory Sun-Dried Tomato Fettucine

Course Main Dish

Prep Time 10 minutes
Cook Time 10 minutes

Servings
servings


Ingredients

Course Main Dish

Prep Time 10 minutes
Cook Time 10 minutes

Servings
servings


Ingredients


Instructions
  1. Cook fettucine according to package directions, reserving 1 cup of the pasta water; set aside. While pasta is cooking, add olive oil to a large pot over medium-high heat. Saute garlic for 1 minute, being careful not to burn the garlic. Add sun-dried tomatoes, diced tomatoes, tomato paste, and sugar, stirring until well combined. Reduce heat to medium-low and whisk in cream and sour cream. Let simmer and thicken for 5 minutes. Add spinach to sauce and cook until wilted. Add salt and pepper to taste. If sauce is too thick, use reserved pasta water to thin it out. Add pasta to prepared sauce and toss until coated.


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Get this Cookbook: Siriously Delicious

I am a big fan of the Today Show on NBC.  When I was given the opportunity to review Siri Daly’s cookbook “Siriously Delicious,” I was so excited. The recipes she cooks up on the Today Show always have my mouth watering.

It is one thing to watch her make these recipes, it is quite another to experience her creations.  This book is filled with recipes for the healthy eaters to the not so healthy eaters.  For those who have special diets like Glow 15, Whole 30, vegetarian or vegan, she has you covered with so many options.

One thing that she points out in her “Spinach, Chickpea, and Tomato Frittata” recipe is that some of these recipes were borne out of finding what she had around her kitchen, especially on those days when the fridge was practically empty.  Keeping that in mind, you have permission to swap out ingredients to go with either what you have or to match what your diet allows.

One recipe you will want to try is her recipe for Greek Nachos.  Although, when I made this, I discovered my Feta had gone bad, so I substituted it with Bleu Cheese and it was amazing!

This recipe is perfect for at home tailgating or just about any party.  Never mind that they’re super healthy!

I made her Buddha Bowl, but went with what I had and stuck to my Glow 15 lifestyle.  Instead of wild or brown rice, I used black rice with coconut oil.  Instead of broccolini, I used lemon braised kale.  I had some roasted butternut squash leftover, so I opted to use that instead.  The avocado?  Well, that’s the Avocado Glow version (from Glow 15).  The only thing that stayed true to her recipe were the chickpeas…and I highly recommend making the chickpeas.  I used her original recipe as a guide to building my own Buddha Bowl and I have to say it was absolutely delicious!

When I saw the Pan-Roasted Brussel Sprouts recipe, I knew I had to try this and this recipe did not disappoint.  It was so good.

Another favorite recipe is her Miso Tzatziki.  I never would have thought to put miso and tzatziki together.  I mean, it was excellent!

When I made Siri’s recipes, it happened to be on my no to low protein day, so basically my vegetarian day.  My cheat day was the next day so I tried to make the Daly Fried Chicken to an epic fail.  I have to go back and try to make it again.  There were several mistakes I made.  The first one being that I did not notice that the drumsticks did not have their skins when I dumped them into the buttermilk (damn Whole Foods).  My second mistake was trying to use coconut flour instead of all-purpose flour (I ran out of all-purpose flour).  So the next time I want to try the fried chicken recipe again, I am sticking to the recipe.

I will be trying her Buffalo Baked Cauliflower, Asian Beef Lettuce Wraps and Spinach Balls this weekend.

If you want a recipe book that is packed with delicious healthy (and not so healthy) recipes that are packed with flavor, this is the book for you.  It is family friendly, and includes plenty of recipes for the various diets and lifestyles out there.  If you are a foodie (like me), you will be happy with how every single dish is bursting with flavor.

The majority of the recipes are very simple to make, but more importantly, it is designed to cater to what you have in your home.   So many of the ingredients can be swapped out for like ingredients, which means you do not have to adhere 100% to the recipe.  Siri had that in mind when she put this cookbook together, because when you have a family of 5 waiting for dinner, you can’t always drop everything to run out and get a missing ingredient.  She gives you a guidebook on how to create each dish, but knows you may need to work with what you’ve got.

Since the publisher shared her Greek Nachos recipe on Amazon, I am going to share it here as well.  Like the book says, if you make anything in this book, let it be the Greek Nachos.  I highly agree with that statement!


Print Recipe
 Siriously Delicious's Greek Nachos
Course Appetizer
Cuisine Greek
Servings
people
Ingredients
Dressing
Course Appetizer
Cuisine Greek
Servings
people
Ingredients
Dressing
Instructions
  1. Make the Dressing: Whisk together all of the ingredients until smooth.
  2. Make the Nachos: Preheat the oven to 400°F. Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
  3. Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper, and red onion. Broil until the cheese starts to melt, about 3 minutes. Remove from the oven.
  4. Sprinkle with the tomato, olives, and chives. Transfer the dressing to a squeeze bottle, or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.
Recipe Notes

Siriously Mini:

To make this more kid-friendly, top the toasted pita with store-bought hummus, feta, and diced avocado.

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Foodie Alert: You Need to Make Pisto Manchego

When you try this version of Pisto Manchego, you will wonder why this stew was not a regular go to soup for you.

What makes this Spanish dish so amazingly tasty is that it really is a labor of love to complete.  This vegetarian stew takes more than two hours to make.  And guess what?  It is every bit worth the wait.

When I made this stew, I had just run out of olive oil and was waiting for Amazon Fresh to deliver more to me.  I decided to use what I had, so I reached for ghee (clarified butter) as a substitute.  That ended up being the smartest decision I could make as a substitution.  The ghee was the difference to propel this dish to foodie standards.

If you don’t want to use ghee, use extra virgin olive oil.  It won’t taste as good as it would with ghee, but EVOO is a perfect substitute.

Ghee

Ghee is clarified butter, best known as an ingredient in many Indian dishes.  This butter is used in many Whole 30 and Keto compliant recipes.

Because ghee is gaining popularity thanks to new diets and lifestyles, it is becoming much easier to find it on the shelves at local grocery stores.  I recommend finding a local Indian grocer and walking around their aisles to find ghee.

My local Indian grocer has the best produce (better than regular supermarkets), and so many wonderful products.  I would not have seen ghee on the shelves if my brother hadn’t pointed it out to me.  I grabbed a tub and I’m very thankful that I did.

In French dishes, you’ll find that they call for a lot of butter.  Butter just makes everything taste better.  But try ghee…you may find this butter is on a whole other level.

Recipe Notes

This recipe calls for roasted garlic.  If you don’t have any on hand, don’t worry.  It is super easy to make.  All you need is a head of garlic and olive oil.

I recommend roasting your own garlic, because it will add to the overall flavor of this dish.

  1. Preheat oven to 400°F.
  2. Cut off the top of the garlic head and take as much of the outer skin off as you can, leaving at least a layer of skin on the garlic.
  3. Wrap aluminum foil around the garlic, leaving the top portion open (but enough foil to cover the top).
  4. Drizzle a couple of teaspoons of olive oil over the top, covering all of the cut, exposed garlic cloves.  Cover the top of the bulb with aluminum foil.
  5. Place covered clove on a baking sheet and place in the oven for 40 minutes, or until cloves feel soft.

Print Recipe
 Pisto Manchego
A hearty Spanish vegetarian stew.
Course Soup
Cuisine Spanish
Prep Time 45 minutes
Cook Time 2.5 hours
Servings
people
Ingredients
Course Soup
Cuisine Spanish
Prep Time 45 minutes
Cook Time 2.5 hours
Servings
people
Ingredients
Instructions
  1. Prepare roasted garlic (per instructions in blog post).
  2. While garlic is roasting, prep ingredients.
  3. After the roasted garlic is done, heat 2 tablespoons of ghee in a large pot over moderate heat. Add onions, fresh garlic and roasted garlic. Cook until the onions are translucent (8 minutes).
  4. Add bell peppers and zucchini. Cook for 3 minutes. Stir often.
  5. Add white wine and simmer, stirring occasionally, until wine is reduced to 2 tablespoons (5 minutes).
  6. Reduce heat to low. Add tomatoes, simmer for 30 minutes, until majority of the juices have evaporated (leave a little bit of juice, or if you prefer a more 'stewlike' soup, cook until all of the juices have evaporated).
  7. Add salt (season to your liking).
  8. Stir in vinegar, parsley and remaining ghee during last two minutes of cooking.
  9. Transfer pisto to bowls and add shredded manchego cheese on top. Enjoy!
Recipe Notes

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Make This: Spanish Shrimp in Olive Oil (Gambas al Ajillo)


It’s been a long time since I did a country focused post.  I needed to explore a new cuisine I’ve never made (or tried) before.  I asked a friend which country I should focus on this time and she came up with Spain!  So over this last month, I focused on making and trying out several Spanish recipes.  Today, I am going to share my favorite of the bunch, a tapas recipe featuring Spanish Shrimp in Olive Oil (Gambas al Ajillo).

This dish is best served alongside some crusty bread (I sopped up this dish with a Rosemary & Olive Oil loaf).  This dish was so amazingly good, it got Matthew Lucifer’s paw of approval.  He does not like to eat human food often, so it always surprises me when he discovers a dish he likes.  [Although, the boy does love him some sugar.]

Apparently, he loves shrimp.  Who knew?  He won’t eat pork in any way shape or form.  For the longest time, I thought he might be Jewish…until he inhaled all of that shrimp. (Disclosure: Pics below are not from this latest taste test.)

I found this recipe on Food & Wine. I have to say that this recipe is going to be an absolute keeper in my recipe book.

Some modifications…if you can get fresh shrimp…great!  But if you can’t, purchase frozen shrimp with the tails (I used frozen for this recipe).  Also, make your life a little easier by making sure you purchase the shrimp already shelled and deveined.

About Olive Oil

Make sure that you use high quality extra virgin olive oil for this recipe.  It seems like there is a widespread epidemic where it is becoming more and more difficult to find real olive oil in America.  I tried a brand from California for this recipe, but it is nothing like a good 100% Italian olive oil.

For those who don’t know, there are a lot of fake olive oils on the market.  Read the back of the label.  Sometimes you’ll find that there are several different types of oils in that “olive oil” packaging, plus food coloring.  That is not olive oil.  It is fake olive oil.  The Italian Mafia have been sending over a lot of fake olive oil and selling it on the US market to even the most well known food distributors in America, passing it off as if it is the real thing.  Many of the major name brands are guilty of being fakes.  It’s a billion dollar con.

The only legit olive oil I’ve been able to find is at the olive bar at my local Food Emporium in Manhattan.  I usually put a few olives in the container and then ladle up as much of the olive oil as I can.  Weird, I know.  Other good places to get olive oil are shops that specialize in olive oil.  That way you can sample the olive oil before you purchase.

According to this article, if you find olive oil from Australia or Chile, buy it.  They are the most stringent countries putting out the best and purest extra virgin olive oil.

Print Recipe
 Spanish Shrimp in Olive Oil (Gambas al Ajillo)
This recipe is originally from Food & Wine.
Course Appetizer
Cuisine Spanish
Servings
Ingredients
Course Appetizer
Cuisine Spanish
Servings
Ingredients
Instructions
  1. In a large bowl, toss the shrimp with 1 teaspoon of salt. Let stand for 10 minutes.
  2. Meanwhile, in a cast iron skillet, combine garlic and olive oil, cooking over moderately LOW heat, stirring occasionally, until garlic is very fragrant and just starts to turn brown (8-10 minutes). Add chile and cook, stirring until fragrant (15-30 seconds).
  3. Add shrimp to the skillet, stirring and turning the shrimp occasionally, until barely pink (5 minutes). Stir in parsley, sherry, lemon zest and a generous pinch of salt. Remove from heat. Let stand until shrimp is cooked through (3-5 minutes). Serve in the skillet with crusty bread.
Recipe Notes

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Perfectionist Wannabe + Amazon = LOVE

I am happy to announce that I am now an Amazon influencer.  You will be able to shop my favorite picks and finds that I feature both here and on social media directly through Amazon.

If you check out Amazon.com, you may notice Cosmopolitan magazine appears with their own influencer page like the one below.

Perfectionist Wannabe + Amazon = Love

Influencer pages are a new and unique way to help our readers and followers find and purchase items we love or feature in our publications and on our social media accounts.  If you are not already in love with Amazon, you may fall in love now that they are tapping your favorite influencers to work with.

February Picks

This month, I am featuring my favorite picks for Valentine’s Day.  Ladies, if you are looking for something to wear on date night, I got you.

For those wanting to know which kitchen gadgets I am using this year as I focus on my Love Yourself campaign, I have those listed.  For those looking for the perfect gifts for your favorite cooks, I highly suggest the Instant Pot and the Click and Grow.  You can find those items on my Amazon Page.  [I will be talking more about the Instant Pot and Click and Grow in an upcoming post.  Stay tuned!]

One thing I am asked a lot from the people at Amazon is what gadget I am using, especially when it comes to cameras.  Amazon is getting ready to launch a new camera made specifically with influencers and fashion minded folks in mind.  It’s not on the market yet, but keep a lookout for it.  It’s listed on my Amazon Page (Echo Look).

When I get home tonight, it should be waiting for me, along with my groceries.  And yes, I shop exclusively with Amazon Fresh for all of my grocery needs.  Since they purchased Whole Foods and lowered the prices, they’ve improved the grocery selections for Fresh customers.


For the books I’ve read so far this year, you will be able to find them on my Amazon Page.  My favorite beauty products are also listed.  As many beauty products as I test out, I am only listing my favorites and items I use regularly that I swear by.

When I finish my kitchen update, you will understand why I listed a few home improvement products. It is perfect for the apartment dwellers who hate the way their kitchen looks.  In other words, those products are a sneak peek into upcoming content here on the site.



The Collaboration

I am very happy with this new collaboration.  Amazon has been very helpful over these past few years when it comes to PW.  They’ve helped me with the little details (like those ‘how in the hell do I do this’ questions).  They are also the ones responsible for helping me set up the design of the PW Book Club page.

As a loyal customer of Amazon, I am amazed at what they come out with to make my life easier.  As far as this site is concerned, I can’t even begin to tell you how much this company has been great to work with.  They are so helpful.  The fact they are creating products designed with influencers in mind, we may be seeing the beginning of the next phase for influencers.



What to Read When You Want to Learn How to Be French

When you think of French literature, one book that comes to mind is the famous children’s classic, The Little Prince(or Le Petit Prince) by Antoine de Saint-Exupéry.  What most people do not know is that this classic was written and first published in New York City.

The Morgan Library and Museum in NYC recently had an exhibition showcasing the American side of the story. The story’s origins and how the exhibition came to be…that is a bit of a remarkable story.

As he prepared to leave the city to rejoin the war effort as a reconnaissance pilot, Saint-Exupéry appeared at his friend Silvia Hamilton’s door wearing his military uniform. “I’d like to give you something splendid,” he said, “but this is all I have.” He tossed a rumpled paper bag onto her entryway table. Inside were the manuscript and drawings for The Little Prince, which the Morgan acquired from her in 1968.

I loved this part of their description of the story:

his beloved story that reminds us that what matters most can only be seen with the heart.

Sorbonne (c) 2011 Michelle Kenneth
Sorbonne (c) 2011 Michelle Kenneth

When I was in Paris a few years ago, I spent some time on the Left Bank (Rive Gauche) perusing titles in bookstores, especially around Sorbonne.  Beyond picking up a few Moliére and other French classics, my mission was to find Le Petit Prince, which I found in a ‘newer’ bookstore (like Barnes & Noble).

I wanted to read the book the way it was meant to be read: in French.  Luckily, you don’t have to buy the book if you want to read it in French.  It’s available via PDF online.

After I finish Donna Tartt’s “The Goldfinch,” I’ll be opening up my copy of Le Petit Prince to enjoy all over again.



Blogs to Read

I have a few favorite bloggers that cover the topic of France and the French lifestyle.

1. Paris in Four Months: This Swedish lady, Carin, spent four months in Paris to learn the language before returning back home to Stockholm.  She began to miss Paris so she moved there in 2013 and started a brand new adventure.  Through her photo blog, I came to fall in love with the way she saw beauty.  She shares that beauty in her photos.  They’re all so beautiful.  One of her subjects (or models) has her own blog: Gary Pepper.  If you want to fall in love with beauty…follow both of these blogs.  It’s a little bit of breathtaking beauty every single day. [Fashion/Lifestyle/Photography]

2. French Country Cottage: The key to a fabulous blog all lies within the pictures.  It’s like looking in a magazine.  That’s what you’ll find here at the French Country Cottage.  I also follow her on Twitter because there are pointers and photos and conversations going on that for those who love home decor and beautiful home decor, will be genuinely pleased with what she offers.  [Home/Entertaining]

3. French Revolution: Born and raised in New York with a French mom (who loves food and to cook) and a father who has a love for great food?  I give you French Revolution.  Highly recommended for those who love a good story to go along with a recipe.  She loves her food, so that means she loves good food.  A must follow. [Food]

4.  Oh So French: What is it about the French lifestyle that makes us feel so glamorous? Whatever that je ne sais quoi is, you, too can live it up like the French with me this month.  Oh So French shows you how. [Lifestyle]

5. Jen Reviews: At Jen Reviews, Jen has come up with 15 classic essential French dishes that everyone should learn how to master.  She takes you through all 15 recipes from Bouillabaisse to ratatouille and the Croque-Monsieur (my favorite).  If you want to challenge yourself in the kitchen and learn how to cook French food, this is an excellent place to start. [Lifestyle, Food, Health, Travel]



French Literature

How many classical French literature books have you read in your lifetime?  As I was perusing the Goodreads.com list, I noticed I not only have read a lot of them, but I own the majority of them.  That’s a lot.  Considering I don’t feel like I’ve read a lot of classical literature books, it ends up the majority of the classical literature I gravitated towards were all French.

Here are some of my favorites I highly recommend:

The Stranger (Albert Camus)
Madame Bovary (Gustave Flaubert) [Note: this book is steamy]
Les Misérables (Victor Hugo) [I love this story]
Tartuffe (Moliére) [Everyone needs to read Moliére. This was the first play I ever read from him]
Candide (Voltaire) [I don’t even know why I liked this book, but I remember reading it one summer while I was in college and felt wiser because I had.]

For those wanting a bit of French culture and great literature, I highly recommend The Paris Wife (Random House Reader’s Circle Deluxe Reading Group Edition): A Novel.  This is the story of Ernest Hemingway and his first wife.  I read this book before I went to Paris last time.  I ended up going around Paris trying to see the city through the eyes of Hemingway.  A literary adventure is always the best adventure to take while traveling.  My favorite moment was walking into Shakespeare & Company (the place where Hemingway ordered all of his English/American books) to see photos of Hemingway and his son as soon as you walk in.  To think that Hemingway once stood in this store, perusing titles, talking to the owners…you can’t help but feel more connected to him.  As a writer, it’s chicken soup for our souls.  A definite MUST READ.

What are some of your favorite French reads?



Extra

When I’m in Paris, I always spend time in bookstores looking for French books and classics.  One author I am constantly looking for is Goethe…the man who made Faust what it is today.  Goethe is a German writer, but his works have been transcribed into French. I am always looking for any version of his work in French, but as close to the original date of first publication.  I was fortunate to find a piece from the 1800s the last time I was in Paris.

When I returned to the US, I happened upon an antiques street festival and came across the original Goethe works in German.  The binding had to be replaced, but the inside was pristine.  I snatched up every single book, took it to the register and they said $5.

So I walked away a happy customer, because I had finally found the books I had spent countless hours looking for while I was in Europe.  One woman realized what I had and chased me down the street trying to purchase them off of me.  I looked at her funny and walked away.  When you’ve spent years looking for something and you finally find it, there’s no way you’re going to ever give it up.

xxoo,

Michelle

Mouth Watering Slow Cooker Portuguese Ribs

I’ve been wanting to share this recipe for such a long time. Amazon Prime put three racks of ribs into my hands last week, and I knew it was time to share my recipe for Slow Cooker Portuguese Ribs.

First, for those who are Amazon Prime subscribers and live in or near a major city, sign up for the Amazon Treasure Truck texts [signup is located at the top of the linked page].  The morning the Treasure Truck is in town, they will send you a text with their current deal.  If you want the deal, just click on the special link in the text, select the time and location that works for you based on where the truck will be, checkout, then meet up with the truck.

Before Halloween, their special deal was a 160 piece bag of candy and a pumpkin of your choosing for $8.  The candy alone usually goes for $18, the pumpkin for $13.  Talk about an excellent deal!

Last Friday, I got three racks of ribs for $15.50.  That is a great price considering they usually go for $8+ per package.

So with three racks of ribs, I decided to finally share this recipe.  I took one picture of the ribs before Surita (Matthew’s 19 year old sister) destroyed the set.  Matthew came running in after it happened.  He’s usually a great set assistant, not so much on recipe days.  Surita devoured the ribs.  As skinny as she is, I have no idea where she puts it.

Luckily, I did get to try it before she ate them.  So mouth watering good!

The Original Recipe

I found this recipe for Portuguese Dry Rub Pork Spare Ribs and Spicy Sweet Piri Piri BBQ Sauce a few years ago from Tia Maria’s blog.

In the original recipe, Tia Maria bakes the ribs.  So if you want to go the old school method, or throw them on the grill, follow her recipe.  If you want to go the slow cooker route, follow the recipe below.


The Slow Cooker Recipe

Unlike most slow cooker recipes, this isn’t a dump into the crock pot, wait a few hours and then it’s done.  This is a process (but very simple).  What you’ll wind up with in the end is the juiciest, mouth watering, meat falling off the bone, best pork spare ribs you’ve ever tasted.

This recipe is adapted for the slow cooker from Tia Maria’s original recipe.  Only the BBQ sauce stays true to her recipe.  Please note that if you want to bake or grill, please follow Tia Maria’s recipe in the link.

Print Recipe
 Slow Cooker Portuguese Ribs
Course Main Dish
Cuisine Portuguese
Servings
Ingredients
Course Main Dish
Cuisine Portuguese
Servings
Ingredients
Instructions
  1. [Prep ribs]. Place ribs in crock pot. Pour wine over the ribs and rub the chopped garlic over the ribs. Place cover over the crock pot and let the ribs marinate in the refrigerator for 1 hour.
  2. [Mix the seasonings]. Meanwhile, in a small bowl mix the salt, paprika, garlic powder, cumin, black pepper and Piri Piri (or Tabasco sauce), until you have a paste. Set aside.
  3. After the ribs have marinated for an hour, take the ribs out of the refrigerator, and rub the spices into the spare ribs using your fingers.
  4. Cook ribs on the High setting.
  5. [Prepare the BBQ Sauce]. Mix together the ketchup, brown sugar, sugar, worcestershire sauce, piri piri and white vinegar. Put aside.
  6. At the 1 hour and 15 minute mark, add the BBQ sauce to the ribs.
  7. Cook for another 1 hour and 45 minutes to 2 hours (or until the meat is falling off of the bone).
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September Edition: A Note from the Editor

A Special Note from the Editor

Fashion. Books. Home. Food. DIY.  These are all things this site promises to deliver, but it has not really lived up to doing just that.  Or perhaps, it was something I always wanted to deliver, but needed some sort of direction on how I would deliver that to you.

When people ask me about this site, I never really passionately talk about it.  Perfectionist Wannabe  has not been in a place I was proud of yet.  I was honest about that with the people I met.  I did not know how to find that sweet spot where I was content with what I was putting out there.

So I went on a mission to discover what exactly I loved about magazines.  Blogs were no longer the answer to what I was looking for.

The Bold Type

As I flipped through a stack of magazines, Freeform’s The Bold Type, a show about three young women working for a fashion magazine, played in the background.  The show centers around a writer, a secretary turned stylist, and a social media director.  As the girls go from one disaster to another, it is the wisdom of their editor that resonates.

1) Write from your own perspective in life.

2) Print is dying.  The electronic age is making print media obsolete, so it is important to focus only on that.

Taking these two points, I began to see a clearer vision of what I wanted.

Book Reviews

To get a better handle on how book reviews should be done, I went to the best source: O Magazine.  As I read through the book reviews, I saw the importance of writing about experiencing the book.  Describing feelings eloquently is what ultimately gets people to read a book.

I read about one reviewer’s morning before she even sat down to read the book.  She made me experience her morning with her.  There was nothing extraordinary about it.  Her morning was a regular morning, just like anyone else’s morning.  But by the time she sat down to read the book, I  wanted to read whatever she was reading, even though she told me so little about the book.

What made this particular review stand out is that it was written incredibly well.  That is the beauty in writing a good review.  The writer made me see reviews, not just book reviews, in a whole new light.

The Voice

Finally, it began to occur to me what I was unhappy with.  I was dissatisfied with the voice I used on this site.  I was mimicking other bloggers and what they were doing instead of focusing on what I ultimately wanted to do with this site.

In the back of my mind, my friends who are well read, played in the back of my mind.  Their comments on fast literature (i.e. the books saturating our market), started to bring me down.  As much as I shared their opinions on great literature, it made me ask if what I write is great literature.  Would they even think I was good enough?

This is where that sense of wanting to be perfect comes in.  There is that fear of never being good enough for my friends to recommend my work to others.  They are brutally honest (which I respect and need).  What if what I was doing did not live up to their standards?

In our opinion, discovering an author or a book that is well written is difficult to find these days.  If you think about blogs in this context, it is not so often you will come across a lot of well written blogs.

Magazines and newspapers house many of the best writers that live up to these standards.  Yet, these types of publications are failing because of the saturation of mediocre or poorly written content flooding the market.  That means there are a lot of incredible writers out there that go undiscovered by the masses.

Branding

There are a lot of blogs out there I love that are both inspiring and beautiful.  I like their brand.  Even though many of these bloggers are the first of their kind in their niche markets, there are many who try to emulate that same voice, which in turn creates a problem.  That brand’s voice is copied, and then it becomes overdone, watering down the original voice.  I know, because this site started to do the same thing.  I ultimately did not want that.

The direction this site lacked was always something very simple.  It was missing my voice and the way I wanted to write and present my views of the world.  I spent too much time trying to be like the other bloggers.  As a result, I forgot why I created this site to begin with…to share my own adventure into learning how to be a better version of myself.

A Sense of Direction

Most noteworthy of this entire adventure are the opportunities that presented itself to me over these past few years.  From Martha Stewart’s American Made to Tribeca Film Festival to Book Expo America (BEA), the universe gave me every single tool I needed to discover how to create my vision for Perfectionist Wannabe.

As a result of those experiences, I learned that even though I believe I am not doing enough, the industry communicated the exact opposite.  Publishers explained to me at BEA that I was doing the right thing.  I did exactly what they were looking for in order to work with them.  They decided who they were allowing into the BEA this year, and I was among the select few they allowed in.  [Of all the publishers I spoke with, they only counted three bloggers that were allowed to attend, unlike previous years where the expo was saturated with bloggers.]

What all of these incredible experiences tell me is that I was always on the right track.

AHA!

I finally had an AHA! moment somewhere between flipping through the magazines and binge watching The Bold Type.  This site is my resumé.  In the end, this site is about a brand.  These past few years of discovery was about defining that brand.  That is the only thing it’s been about.  In a sense, this site is turning into a better version of itself.

So what can you look forward to?  Better content.  More continuous posts.  A more active social media experience.  Better inspiration.  More importantly, my voice.

xoxo,

Michelle Kenneth

 

Kitchen

A Spiralizer is the most important tool to have in your kitchen arsenal if you want to eat healthier.  Swap out spaghetti with zucchini noodles, make different types of rice, etc.  You can read more about my love for the spiralizer here. [Amazon]

The Best Meatball Recipe You Will Ever Try

I am not a huge meatball fan.  That is, not until I tried this recipe.  There are two ways you can try this recipe, you can either stuff them with cheese or go sans cheese.

The bonus to this recipe is that it is a crockpot recipe.  During the summer months, I try to stay away from the oven and find other methods to cook up delicious meals.  This recipe takes 15 minutes or so to prep.  The end result is everything.

You can eat the meatballs with spaghetti or zoodles.  I am a huge fan of making meatball subs with them to add a little variety.

I recommend doing a mix of cheese stuffed meatballs with regular meatballs.  The cheese gives the marinara sauce an extra oompf.  Feel free to experiment with different cheeses.  When I do a mix, I cut up one mozzarella cheese stick and stuff the meatballs with that.  I am considering trying this recipe with pepper jack cheese some day.

I recommend starting with the basic recipe first so you can really get the feel for how amazing this recipe is.  Later, feel free to experiment with different cheeses.  Also, if you are a mushroom fan, feel free to dump a small can on top with the marinara sauce.

This recipe was originally posted by Tasty (Mozzarella-Stuffed Slow Cooker Meatballs).

 

Print Recipe
 The Best Meatball Recipe Ever
Cuisine Italian
Servings
Ingredients
Cuisine Italian
Servings
Ingredients
Instructions
  1. In a large bowl, combine all of the ingredients
  2. With your hands, mix all of the ingredients together.
  3. Scoop up a small portion and create a small ball by rolling the meat around in your hands. Place in crockpot.
  4. After all of the meatballs have been placed in the crockpot, add the marinara sauce on top.
  5. Cook on high for 2.5-3 hours.
Recipe Notes

*If you are making stuffed cheese meatballs, follow these additional instructions.

[All Cheese Stuffed meatballs = 1 pound of cheese.
Small Batches = use cheese sticks.]

[Note: Best cheese to use is mozzarella, but feel free to try other kinds of cheeses like cheddar or pepper jack.]

A. Cut up the cheese into small bite sized pieces.
B. After mixing the meatball ingredients from (#1-2) above, take a small amount of the meat mixture in the palm of your hand, place the cheese cube in the middle and roll the meat around it, forming a ball.
C. Place meatball in crockpot. Continue following instructions (#4-5) above.

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East Meets West Sweet Potatoes – How to Get Sweet Potato Haters to Love Sweet Potatoes

East Meets West Sweet Potatoes
East Meets West Sweet Potatoes

My brother hates sweet potatoes and I don’t blame him.  When we were kids, sweet potatoes were gross.  The usual fixings that go along with the holiday feast made us want to gag.  We always passed up the sweet potatoes.

Then one day about 15 years ago, I found a recipe for baked sweet potato fries.  I made them for Thanksgiving and my brother couldn’t stop eating them.  Later, I decided to up the ante and do something similar in a home fries version.  I fell in love with sweet potatoes after I came up with this recipe.

Even Hockey Players Love It

When I first moved to NYC, I was invited to a former New York Islanders player’s home for Thanksgiving.  His cousin was a friend of mine.  I had no idea he was a former hockey player until halfway through the meal when we sat down to watch some hockey.  I asked for the New York Rangers game and he almost kicked me out (jokingly).

As part of the pot luck, I brought my East Meets West Sweet Potatoes to the dinner.  All I heard around me throughout the meal were people going on and on about the sweet potatoes.  When Grandpa asked who made the sweet potatoes, I fessed up that it was me.  Right then and there, I came up with a name for this dish: East Meets West Sweet Potatoes.

This recipe takes some of the Western ways of making sweet potatoes and mixes a bit of the Asian element into it.  What you get is a much more flavorful version that has even the biggest haters of sweet potatoes turning into fans.  Hey, my brother loves this dish and he hates sweet potatoes.

Print Recipe
 East Meets West Sweet Potatoes
Cuisine Vegetables
Prep Time 10 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
Cuisine Vegetables
Prep Time 10 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
Recipe Notes
  1.  Heat oil over medium high heat.
  2. Add diced ginger and garlic to oil, fry until garlic is browned.
  3. Add potatoes, mix with garlic and ginger.
  4. Add water and spices, salt and pepper (to taste).
  5. Cover.  Lower heat to medium and cook until potatoes are softened, occasionally stirring.  [Add additional water and oil as needed.]
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Roasted Pumpkin, Squash and Peach Recipes for the Foodie

Roasted peaches
Roasted peaches

With the cooler fall temperatures here, it is time to shift our focus to pumpkins, squash, apples and more.  For foodies, the best way to really enjoy the fall bounty is to start by roasting these autumn wonders.  Even if you do not think you will like these fall vegetables, do not fret.  I did not like them either…that is, not until I learned how to turn them into foodie approved dishes.


Roasted Stone Fruit

While peaches are on their way out this season, I was able to find some end of the season peaches.  Peaches are very simple to roast (especially if they’re starting to go bad).

Preheat oven to 400 degrees.  Cut peaches into eighths.  Place on a baking sheet.  Place the tray into the oven and roast for 30 minutes.

You can roast most stone fruits in the same manner, including apricots.  No extra seasoning needed.  The roasting helps bring out the flavors in the fruit.

Try roasted peaches with pork chops, on top of salads, or drenched in a bowl of almond milk (Matthew Lucifer’s favorite).


Roasted Pumpkin

Probably one of the most annoying things about pumpkins, butternut squash and most of the fall harvest is the amount of work that goes into preparing the vegetable for consumption.

For those wanting to buy pumpkins to eat, I recommend buying the smaller pumpkins (less work and easier to manage).  For those buying pumpkins for jack-o-lanterns, I also have a few tips on what to do with the pumpkin guts.


Roasted Pumpkin
Roasted Pumpkin

Pumpkin Prep 101.  

What you’ll need: cutting board, good knife, 2 baking sheets, and a bowl.  If you are going to make the soup and curry below, instead of a bowl, use the crockpot.

Preheat oven to 400 degrees.

  1. Cut into the pumpkin, sectioning off a wedge at a time.  Remove the guts and place it in the bowl, place the seeds on one of the baking sheets.
  2. Remove the skin by cutting the skin off from the meat using your knife.  Cut the pumpkin meat into bite sized pieces (similar to the photo above) and place on the other baking sheet.
  3. After you have separated up the entire pumpkin, sprinkle sea salt on the pumpkin seeds.
  4. For the pumpkin meat, make sure that all pieces are flat on the baking sheet.  Drizzle olive oil over the pieces and sprinkle salt and pepper on top.
  5. Put both trays into the oven.  Bake the pumpkin seeds for 8-10 minutes and then remove from the oven.
  6. Bake the pumpkin meat for 20-25 minutes.  Remove from the oven.




Roasted Pumpkin Soup
Roasted Pumpkin Soup

The roasted pumpkin serves as the base for multiple recipes. You can use the roasted pumpkin on top of salads (one of my favorite things to do), and use them in a soup.

Roasted Butternut Squash Salad
Roasted Butternut Squash Salad

So here is what you should have now: a tray of roasted pumpkin meat, a tray of pumpkin seeds and a bowl or crockpot full of pumpkin guts.

Here’s why we kept the guts…it’s for the Crockpot Thai Butternut Squash (or Pumpkin) curry.


Print Recipe
 Crockpot Thai Butternut Squash Curry
Slow Cooker Butternut Squash Curry
Cuisine Thai
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
servings
Ingredients
Cuisine Thai
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
servings
Ingredients
Recipe Notes
  1. In the crockpot, place the pumpkin guts, chicken, kaffir lime leaves and butternut squash.
  2. Pour the coconut milk over the ingredients in the crock pot.
  3. In a small pot, bring the water to boil with the bullion cube.  Add  in the curry paste.  Stir until the curry paste and bullion cube have completely dissolved.  Remove from the heat and add the broth to the crockpot.
  4. Turn on high and cook for 4-6 hours (until chicken is soft and falling off the bone).
  5. When the chicken is falling off the bone, add the frozen green beans and cook for another 30 minutes.
  6. Serve curry with rice, zucchini noodles, baked potato, or eat on its own.
  7. Add some cilantro as a finishing touch.
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Note that I didn’t have you use the entire butternut squash.  Cut up the leftover butternut squash and roast it the same way you roasted the pumpkin.  It’s really tasty on top of salads.

Now, there’s a soup recipe, you have to try.  Roasted Pumpkin Soup with Harissa and Chickpeas from Real Simple.  Since I’ve switched to a more paleo/Whole 30 lifestyle, I could not add the chickpeas to the recipe, so I substituted it with fresh spinach.  The result?  I got an “OMG, this is so flavorful!” from my test subject.


Simplifying Everything

I am a believer in using as much of your food as you possibly can.  With the pumpkin and butternut squash, it was easier to make all of the recipes at the exact same time.  While the pumpkin and the seeds were roasting, I got the curry ready.

After the roasted pumpkin was ready, I replaced the tray of pumpkin with the tray of butternut squash.  While the squash was roasting, I started on the soup.

I did not use all of the roasted pumpkin in the soup recipe.  I reserved a lot of it for other recipes, but mainly for salads.


The roasting really brings out the flavor and makes everything taste so much better.  The hard part is preparing the pumpkin and the butternut squash.  Once you taste the result, the hard work was well worth it.

Happy autumn, everyone and I hope you enjoy these recipes as much as I did.



Focusing on the Passion and Making It the Mission

passionOver this past week, I’ve been pondering what I would like to do with this site.  My friends assisted me with the items they would like to see, as well as identifying the items they already liked about the site.

I’m going to let you in on a little secret…keeping up appearances for this site is very time consuming.  I plan on changing that.  My personal goal is to start posting on a daily basis.  That means planning what will go up on this site well in advance.

Planning leads to doing.  I started creating the content, cooking up recipes, taking the photographs, writing the posts and then began to feel overwhelmed.


As I was slicing up the pumpkins for the October recipes, I started to feel that pang in my gut.  It was that pain of feeling stressed and overwhelmed as I was trying to do something right for myself.  It’s that irony of the site’s name…wanting to be perfect.

I stopped what I was doing and re-evaluated why I was doing this.  What was my current mindset?  I realized I was stressing myself out and not enjoying the ride.  If I didn’t change my mindset then I was going to end up with a bunch of crap meals.  You see, I am of the belief that how you are feeling as you prepare your food is a direct correlation with how well your food will taste.

People who love to cook tend to make food taste incredible because you can taste their emotion in the food.  I used to watch one chef create meals for me on a whim.  I would watch him as he poured his love for food and cooking right into the meal.  A simple fried egg tastes so different when such care is taken than one created with no emotion or feeling.  It’s about passion and sharing that passion with someone else.

I didn’t want all of the food I was making to taste horrible, so I changed my mindset and focused on why I love to cook.  As a result, everything turned out so well, my friend was surprised at how flavorful everything tasted.

Changing my mindset was all about reminding myself what I am passionate about and why.

I met with filmmaker Edwin Walker today for lunch.  He is in town from LA filming a new movie.  We met last year (see link to our story).  There was something about the timing when we met last year.  He mentioned to me that when we met, it was like a turning point in our lives.  There was something about the direction our lives would take and the people we would become after our first meeting.


We became so inspired by each other to live life fully and passionately.  Since we met, I have been trying to find my passion in life again.  I only find that my passion comes when I write and when I am being myself and not focusing on what other people want from me.

You see, we live in a world filled with mediocrity and false lives.  We struggle every single day to be perfect in our Instagram photos, Twitter, and all forms of social media.  Reality TV makes people believe that these stories we see are real lives, when it’s just an act.  We become depressed when we don’t have over a thousand friends or followers.  We feel like we are failing at life when people are not following us or reading our work or we’re not getting hundreds of thousands of hits on our sites or Youtube videos.

Life for most people has become about the get rich quick schemes, becoming viral, and making a ton of money in the process.  It’s not about creating a passion project and putting your blood, sweat and tears into it.  It’s about the instant gratification, not the eternal happiness.

We have to constantly think of how to falsely entertain people to make you think that our lives are super glamorous, even when, for many people, it is not.  People become superstars for portraying a life on reality TV, even though there is nothing real about their lives on that TV show.

It is like a drug addiction.  It’s about that instant high that makes you feel happy for a moment, instead of working on what will make you happy for life.

People don’t watch real artistic movies or qualitative television programming anymore. They’re flocking to the latest ‘explosive’ blockbuster where it’s very little script, and more action with everything blowing up every other minute.  The shows that make you think are constantly being canceled.

Children don’t go home and watch cartoons for half an hour like I did when I was a kid.  They watch four-minute Youtube videos for entertainment, because they can’t sit through a half hour cartoon anymore.


People complain about the ‘long form’ on blogs.  They don’t want to read a long drawn out story.  They want glamorous photos with very little text…maybe one paragraph of text and that’s it.  They want to see people living these lives that are so far fetched.  It’s like watching a fairy tale or a soap opera.  They assume it’s real, when it is only a glamour.

It’s depressing isn’t it?  It’s like comparing ourselves to the Joneses.  We try to emulate these people on a daily basis, as if that is how we are supposed to act and live, even though what they are doing on that reality TV is an act.  It’s not real.  People assume it is real and follow suit, like this is how they are supposed to act, think, live and dress…no matter how outrageous it is.

We’re supposed to get plastic surgery to be pretty.  If you’re ugly, that means you’re too poor to look perfect.  As one friend said, it’s what separates the rich from the poor.  That is the culture we live in.

People sweat it out and diet, not for themselves, but to look and be thin and accepted.  I mean, Donald Trump talks about how horrible it is for women and girls to be fat or ugly.  If you are overweight or gain weight, you are called nasty names and meant to feel less than what you are.

When you look at street style photos, they never ever photograph fashionable women that are not thin.  I know because I’ve watched thin, beautiful women pulled out of line at fashion shows to be photographed for street style, while the fashionable curvy ladies are overlooked.  I have yet to see a single curvy blogger be selected in the slideshows for street style photos, even if they do have more followers than that thin, pretty girl that was pulled out of line to be photographed.

It is as if to say that X is the only thing acceptable in society, which then creates the unhealthy narrative of what it means to be a human being.  We see what is on the outside, the shell, and never what is on the inside that makes each and every single one of us great individuals.

The narrative in our society today is about the false perceptions of reality.  It’s the quick fix drug that makes you feel something for a moment, to make you forget what is real in your life, instead of focusing on how you can make your life better.


People don’t want the stories that help them self-reflect, connect and learn something.  They don’t go see movies that will inspire them to be better human beings.  They don’t want to see movies that will fix what is wrong with them on the inside.  They only want those things that will help them escape reality, instead of focusing on creating a better reality for themselves and the people around them.

People focus on how they need to be fit, thin, beautiful, well-dressed, rich and famous in order to be accepted in society.  You have to have thousands of followers before anyone takes you seriously.

I know there are publishing houses that have said that they are not interested in talking to you unless they see you have over 1,000 followers on Twitter (and yes, they do check to see if your followers are real or if you bought a bunch of dead accounts).  That puts you into the 5% of people that do.  That’s the 5% they are willing to talk to and work with.

Back in the day, when I was working with bands, each record company said they were only interested in talking to bands that had a following already.  The artist needed that following before they would even listen to their music.  This, of course, was before blogs and social media were in the picture.  It was a lot harder back then to create a following, because they didn’t have social media to help spread the word.

What I’m getting at is this…

I’m glad I started talking about re-branding with my friends.  What they were asking of me was to be raw and real on this site.  Even Edwin today stressed that being real is what made this site unique.  I was sharing the stories of people that needed to be told.  These are the people that are living their lives passionately.  They are living their dreams.

Edwin wanted me to focus on my passions in life.  For me, that is writing, books and movies.  In my universe, all of those things are interconnected.


Last year, I discovered that my main followers and readers of this site were the entertainment and film industry.  I was doing something they needed.  I wasn’t putting out stories or reviews like everyone else.  I was telling the narrative untouched by the big dogs of the entertainment industry.  I was sharing the art and the passion…the reason why people got into acting, directing, filmmaking, writing, art, etc.

No one ever talks about that anymore.

I noticed recently that a film short that is turning into a feature film soon has been publishing their poster with a quote from me from this site.  I didn’t even notice it until I started reading the film’s poster and was like, ‘Wait…that sounds like me…’ and then I saw my site’s name underneath it.

I kind of did a little leap for joy when I saw it, because that directs more people in the film industry to this site.  This site, of course, is not about entertainment news.  It is about living life passionately.  In a way, the site’s name is about me being that perfectionist in the same way all artists strive for perfection in their art.  They are just looking for people to understand that dynamic and passion that went into their art.

Unfortunately, the art is always 80% business, 20% art.  I learned that a long time ago.  I’ll be honest, it is that 80% I hate about writing, because that 80% is what stresses me out all of the time.  It prevents me from being me and writing more.

I believe that is the real reason why I don’t post as often as I would like to do on this site, because it becomes more about business than it does about the art.  I plan on changing that mindset.

The business side is going to need to be something I am passionate about so that I can create.  I need to ask myself if what I am doing is a true reflection of who I am, because truthfully, I am not going to share anything that is not true to who I am.  There is too little time in life to waste it sharing the things that have no meaning.  I am not going to participate in the mediocrity that has consumed the lives of the world around us.  This is about being raw and real about everything.


What I do not share on this site is in actuality the side of me my friends have asked that I start sharing.  They want me to share my journey in life.  It is the narrative I don’t share completely.

You may think, ‘oh, this is going to be a dull and drab journey,’ when in actuality, it is quite surreal.  Like the irony of sharing the Russell Crowe binge on the site is that 15 years ago, would you believe he actually serenaded me in Chicago, Illinois?

Or that when I started the Russell Crowe binge, Paul Haggis (“Crash,” “The Next Three Days”) had stalked my Instagram account and liked a bunch of photos on it?  I hadn’t even gotten to “The Next Three Days” yet, and here the director was on my Instagram liking a bunch of photos on it.  How is that for irony?

Or how about meeting fashion designer Malan Breton and just being so enamored with our conversation that I looked at him like, if I could talk to you for the rest of my life, I would be one happy woman?  He was the first person that ever looked at me and told me right off the bat what my ethnicity was.  No one has ever been so spot on.  I think what was even cooler was that he knew who I was before I even introduced myself.

This is the world my friends want me to talk about.  One friend said that I had always told her these stories about the life I lived.  She said that she never even imagined how real that world really was for me until she saw how famous people would walk right up to me and we would have these long, drawn out conversations that were so intriguing.

It amazed her even more when she realized these people knew who I was, even if we were just meeting for the first time.  This is the world she wants me to share, because it is so surreal.  She wants me to share the gowns I wore.  Others want me to share the fashion I wear on a daily basis.  They want me to talk about the events I go to, because not everyone has that kind of life.  It’s a dream life.

It’s about that VIP status.  It’s a status I’ve had since my days in Washington, DC, where I could hear other society women complaining that I had what they wanted…status.


When I first moved to NYC, my boss told me that he knew when I was hired that I was known in societal circles in DC.  He told me that if I wanted to enter NYC society, he would help me, but he warned me that it was pretty mean.

I remember thanking him for offering to introduce me, but I would rather go at it alone, choosing who I would like to surround myself with, rather than trying to be accepted by a group of people that seeks to destroy the people around them.  In NYC there are different forms of VIP.  The number one thing you need is money and being constantly seen in those VIP circles.  After a while, you stop paying for the VIP treatment, because it comes to you for free.

You get the invites.  You stop running around trying to be accepted by the in crowd or pursuing people for interviews by going through their publisher or agent.  After you’ve established yourself, they come to you.  You don’t have to pursue anything in life anymore because you are ‘in.’

That is the world my friends want me to share, because not everyone is allowed into that VIP world.  It’s not always about parties, getting into clubs, etc.  It’s about being in a room with incredible people like yourself and learning something from them.  It’s about experiencing life in a new way beyond just attending an event.  It’s about learning how the event came into being (like a film), meeting the people involved with creating this art, and letting yourself become inspired by these people and inspiring them by sharing your own journey.

It’s about the human aspect beyond the celebrity.  The celebrity part…that’s not real, you know that, right?  Celebrity is a false illusion.

I remember there was this guy who told me years ago he was famous.  I told him I didn’t believe him.  He spent the next year trying to prove to me that he was.  I still don’t believe that he is, but during that time, it created a friendship.  I never saw the celebrity.  I saw him.  I saw his passion in life and I wanted him to pursue it at all cost, so I helped him wherever I could.

You see, that is the true essence of who I am and what this site is about.  I am drawn to other people like me, the creative types and the people pursuing their dreams and living life passionately.  Why?  Because these are the people that inspire me to be the person I truly am inside.


We are always learning from each other and inspiring each other.  It’s about sharing our journeys together and helping each other in our own ways.  That is the life I’m talking about.  There’s the glamour on the outside, but the true essence at the core is what is more important.  This is the stuff that The PW is all about.  It’s not about just the glitz and glamour of life.  It’s about the things that make us self-reflect in order to be true to our very own being.

This is about finding the true reality that is life.  What’s on the outside is always just the shell of a being.  It is not the true essence of what a human being is.  It’s the glamour.  In other words, it is not real.

It is the drug that makes you feel something for a moment, but never truly changing who you are on the inside.  It’s the drug that gives you temporary happiness, instead of focusing on healing what is inside of you and finding what true happiness is, your eternal contentment in life.

The Goal of This Site 

In trying to develop content on a daily basis for this site, and remaining true to myself as a writer (i.e. to write the novel, as well), I will be incorporating a version of the KonMari practice in minimizing my life.  I am setting out to learn how to make things simpler so that I can post daily.

I am going to attempt to accomplish this goal beginning today.  Along the way, hopefully, I’ll discover new and easier ways to create content without feeling overwhelmed (don’t worry, I’ll share my discoveries, because I’m sure that can help many others out there looking to simplify life).  It’s that overwhelmed feeling that keeps me from being passionate about this site.  I seek to change that, because this is supposed to be my passion project.  I just need to focus on what makes me so passionate about it.

For now, I’ll be testing the water in new ways.  There will be movies, books, home, arts, fashion, This Is 40, and more on this site.  It’s not about what I think people want to read.  This is going to be about the passion in life.


When Life Gives You Lemons: Preserve Them

Lemons

Growing up on a farm, my mother used to can everything she could. She learned to do this when we were living in the Appalachian Mountains of Georgia. Our neighbor always made pickled okra and pickled green tomatoes. I would sit in her house, eating jar after jar.  I was obsessed with it.

Eventually, the neighbor reached out to my mom and started to share her recipes.  I will admit there were more misses than there were hits.  The only thing she did get right was the pickled okra.  While there are many friends and family that will say it is her salsa that was the hit, I have to disagree, because I was always adding extra vinegar and salt to her salsa.  My brother, now he makes a mean salsa that he refuses to give me the recipe for.

This summer, I decided to start canning and freezing the summer’s bounty.  I’ve pinned so many canning recipes and ‘how to’s’ because there is a science to canning and preserving food.  The quick way to canning (and to avoid the water bath science) is to put the food into a jar, close the lid and put it into the refrigerator.  That’s how I’ve started out this summer’s preserving.  I’ve put everything into the refrigerator.


Starting Off Easy With Pickled Eggs and Sausages

I started off simple.  I ordered a large jar and made pickled eggs and sausages.  The linked recipe is a cajun version.  I decided to not add the spice, but added garlic and ginger instead.  I put all the ingredients into the jar, closed the lid and put it into the refrigerator.  The result?

The next morning, I pulled one sausage and one egg from the jar, made some toast and sat down to some excellent eats.  It was so filling, I wasn’t hungry again until lunch.

Pickled eggs and sausages is a simple way to start off learning how to preserve and to quick pickle.  You can do a variety of things with pickled eggs.  Eat it with Ramen soup, make egg salad (for an extra kick), and Deviled eggs.  The egg salad has been a huge hit in my home.

Confident that I could do this canning bit, I decided to focus on fruits and vegetables that I love.  I decided that I’m not going to make a bunch of jams (because I stocked up on jams when Food Emporium had a sale on my favorite brand).  I was going to focus on preserving food in a way that will help with my every day kitchen.  In other words, I would only can, freeze and preserve as if I was creating my own pantry from scratch.


Lemon Mania

I had read from Aimée at Simple Bites that she had treated herself to a box of Meyer lemons!  I love lemons.  I thought that would be the best gift to give to myself for my 40th birthday, so I went to the site where she purchased her lemons, only to find out their harvest was done for the year, but they did recommend a few of their farm friends.

I found Birch-Hill Organics through Lemon Ladies Orchard.  I ordered 10 pounds of lemons on Tuesday.  They went out and picked the lemons from the trees.  On Wednesday, I came home to a 12 pound box of lemons (they added a couple of extra pounds as a bonus).  Considering I’m on the other side of the country, talk about service!  Ordered it on a Tuesday, they went out and picked the bushel, I got it the very next day.

So what does one do with 12 pounds of lemons?

Simple Bites offers a few suggestions (including how to’s and recipes).  Here are a few extras I’ve done this past week:

  1. Lemon preserves for Moroccan and French recipes.  Simplest recipe ever to preserve (see Simple Bites link above).
  2. Grate lemon rinds for recipes.  Place in plastic bag and freeze.
  3. Juice the lemons into ice trays, freeze.  Keep lemon juice ice cubes in a freezer bag, use when you need lemon juice.
  4. Take leftover grated rinds, remove pulp (use pulp for recipes, like cobblers, etc.), place rinds in a jar, cover in vinegar.  After two weeks, you can make a simple organic all-purpose cleaner.
  5. Leftover lemons you don’t know what to do with?  Put them in a gallon sized freezer bag and freeze the whole thing.  Take out to defrost when you know you’ll need to use them.

I want you to note one important thing about the above…you’re not wasting any of the lemons.  You are using the entire lemon somehow.  You are making every part of the lemon go the extra mile.   Between food recipes, cleaning solutions and beauty products you can create, that 12 pound box of lemons can go the extra mile…every single part of the lemon. [See my Pinterest Board for additional lemon uses and recipes.]

Like I said above, I wanted to make sure that I used the lemons the exact way I use lemons now.  I didn’t want to make lemon curd or some other strange lemon recipe that I will never use.  I wanted to make sure I only used the lemons for things that I already use lemons for.  That is the art of creating the pantry.  Don’t create recipes that you’ll never use again.  Preserve the produce in a way that you know you’ll use them over the next year.

For those rushing to get your box of Meyer lemons, just FYI, I was lucky to get the box.  Meyer lemon season is in the fall and winter.  The fact they still had some in June…the owner said that these were mature and end of the season fruit.  So you can put off purchasing a box until the fall/winter months, maybe even the spring, to preserve.


I Did What With Mangoes?

Other produce I’ve purchased so far this summer and started preserving include mangoes, tomatoes, herbs, and cucumbers.

People don’t generally think of preserving mangoes.  Mangoes were at the top of my list because I love pickled mangoes, an Asian snack.  I have had a problem finding them in Chinatown, so I decided to make my own.  It’s a simple recipe.  I bought two boxes of mangoes from a street vendor.  He made me buy the box as is.  I couldn’t switch the produce around to just green mangoes.  He made me buy the mix of overly ripe mangoes along with the green mangoes.

When I got the mangoes home, I separated the overly ripe ones from the green ones.  I peeled all of the ripe ones, took all of the meat, placed it in a blender and pureed it.  I froze some of it into ice cubes (for an interesting twist to lemonade), and kept the rest in a jar in the refrigerator to add to smoothies and baking recipes.

For the green mangoes, I made six pint jars of pickled mango, and put the rest into an apple mango cobbler.

What about the peels?  Well, they made my garbage smell so much nicer.  I assume it will do the same with garbage disposals.  You can pickle the peels, put in smoothies, make mango chips, zest it for salads and even make mango extract.  The peels are probably the best part of the mango…as far as nutrients go.  BUT only go the extra mile with the peels if they are organic.  If they are not organic, it is better to be safe than sorry.  Toss the peels if they’re not organic.


How to Preserve Your Herbs

When I buy fresh mint or basil, I always end up having to toss a bunch because they went bad.  These days, if I don’t use all of the herbs within 5 days, I freeze them.

Just put the leaves in an ice cube tray, fill with water and freeze.  Keep them in a freezer bag after they’ve turned into ice cubes.  Toss into recipes, drinks, etc. when you need them.  My favorite is putting mint ice cubes in with my lemonade.  Yum!

Stop Wasting Your Food

This past week, I was watching the HBO Documentary “How to Let Go of the World and Love All Things Climate Can’t Change” and it really made me think of how I could be better about my own carbon footprint.

One thing that I’ve noticed a lot is how much food I waste. When I eat out, there is always more food than I can eat.  I usually get a to go box to give to the first homeless person I see.  But at home…that’s a different story.

Each week, I noticed more and more spoiled food that I had to toss.  I started thinking about what I can do to stop this waste.  So I decided to become more proactive with how I use the food in my kitchen.  It starts with careful planning and learning about all of the different uses for the produce I bring home.

There are certain tools I have found that help me.

ICE TRAY – I use this ice tray.  It’s king sized so you can pack a lot of herbs into it.  It’s also great for when you want to make ice for cocktails.  A lot of the high end restaurants use these trays to create giant sized ice cubes to go with your drink.

JARS – For jars, I like to get the wide mouth jars, because they are easier to use when you are spooning the food into the jars.  I like to keep jars in various sizes in the house so that as you preserve throughout the months, you can grab a jar and put your favorite marinara sauce, pie fillings, lemon rinds, etc. into the jar.  Quart. Pint.  Jelly Jars.

CANNING EQUIPMENT – This set includes everything you need for doing water baths.

FREEZER BAGS – I use whatever is on sale that says “FREEZER BAG” on it.  I generally buy the gallon sized freezer bags in bulk.

If canning for shelf life (and not the refrigerator), I highly recommend using recipes that are focused on using the water baths.  They are a little more complex than just putting it in the refrigerator.  Make sure to do plenty of research on how to do water baths.  Start by finding a canning recipe you want to make and then follow their instructions.  [You can find my Canning Pinterest Board HERE.]


Preserve As You Go

You could spend all day trying to preserve all of the produce you purchased or you can preserve as you go.

Take for instance, marinara sauce.  Make a little extra when you are making the sauce and preserve the rest.  That’s one bottle of marinara sauce down.  Continue to make a little extra with the ingredients you purchase to make sure you have a pantry full of preserved food for the next year.  This will not only save money in the winter months, but it will also help you create your own stockpile of food.  It comes in handy during an emergency.

For Home Cooks That Love to Cook

One thing I have realized in this process of preserving food is that all cooks need to do this.  You know what ingredients you use often and which ingredients you have to look all over for when you want to make a recipe.  I can never find lemon preserves when I want to make a Southern French recipe or a Moroccan tagine.  Ends up, I could just preserve them myself.  It only takes a jar, a bunch of lemons and sea salt (with no iodine).  After five weeks, they’re ready.  Why not prepare for those recipes when the lemons are in season?

Why buy marinara sauce in the winter when you can make batches of it over the summer when tomatoes are still in season?  Why spend a lot of money on herbs in the winter when you can grow them at home or freeze them in ice cubes when they are in season?

You know what you use the most of in your kitchen.  When the produce is in season, buy as much as you’ll need for the year and start preserving them.  Dice tomatoes.  Pickle eggs.  Preserve apple slices.  Preserve all those ingredients you know are hard to find during the year.  You’ll find that they’re a lot easier to make and preserve than running all over God’s green Earth to find it (and then spend an arm and a leg for it).

Stay away from recipes that ‘look good’ that you want to try.  Focus on creating a pantry you can use all year long.  Don’t bother making batches of stuff that you won’t even use.  This is about stopping the waste and focusing on using all the food you bring home throughout the year.

You can freeze, can and dehydrate produce.  Make it a habit of doing this every time you bring food home from the grocery store or farmer’s market.  Make it a habit of preserving the produce right off the bat.  It will save you so much money in the long run because you are not wasting the food.  You’re just saving it for a much later date.




Gwyneth Paltrow’s “It’s All Easy”

Gwyneth Paltrow
Gwyneth Paltrow

Back in April, Gwyneth Paltrow stopped by the Baruch Performing Arts Center to discuss her new cookbook “It’s All Easy.”

The cookbook is a beautiful display of food with pictures from Paltrow’s private life at home with her kids.  The recipes were designed to use items that should already be in your pantry.

Here is the audio from her talk:

I will admit that I loved hearing her talk about life.  She seems so down to earth.  She dispelled a lot of myths out there about her and how she’s raising her kids.  People think she’s some whack job raising her kids to be vegan with no sugar, etc.  Ends up, she lets her kids choose how they want to eat.  She’s a meat eater, but her daughter has always refused to eat meat.  Her daughter was born a vegetarian.  There was nothing she could do about that.

Her son is gluten intolerant and is very cautious with what he eats.  Would she forbid her kids from eating cake, Doritos or Oreos?  No.  She’s not cruel.  She’ll have her Oreos and eat them, too.

From "It's All Easy"


The Cookbook

This cookbook is beautifully done.  The recipes all look so mouthwatering.  I couldn’t wait to make her Pan Bagnat.

I decided to start from scratch and pick up all of the ingredients from the store.  I decided to do my shopping at Food Emporium in Manhattan since they tend to cater to foodies.  I want to make clear just how much it cost to make this sandwich…$60.  I’m not joking.  [Luckily, the leftover ingredients could go towards other recipes in the cookbook.]

I hate to say this, but in a way, after I got my receipt, I thought that this is a great example of how Paltrow can have a bit of a disconnect with the middle class.  People have complained that her line of products caters to the wealthy.  This is a prime example of catering to them.  These items she suggests to make this sandwich are not commonly found in most homes.

Tuna?  Yes, that is something you’ll find in your pantry.  Tuna in olive oil?  That exists?  I actually stood in front of the tuna shelves at the grocery store for 5 minutes just trying to locate the ONE BRAND they have of tuna in olive oil.

She notes that it is important to have qualitative ingredients.  The tuna and baguette really make or break this sandwich.  I will agree with the baguette part, not so much with the tuna statement.  At $6 for a can of tuna in olive oil, after tasting this sandwich, it would have been better with the 59 cent can of tuna in water from Aldi’s.  It would have also tasted better with less anchovies.  Two anchovies would have done the job.  Eight anchovies and this becomes the saltiest sandwich you’ve ever eaten.  Don’t forget you are also supposed to add more salt onto the eggs in this recipe.


Going based on the recipe from the cookbook, I gave this recipe 3 stars.  The concept is awesome, but it could have been better.  It was too salty and oily for my taste.  The next time I make this, it will be modified to have the cheaper tuna in water, 2 anchovies, no salt, and less oily substances.  It can be healthier with less salt and oil.

Another variation I made of this recipe that I enjoyed immensely was the salad version.  Throw all of the ingredients into a bowl, tear up a few pieces of the bread, and add a honey dijon dressing (easiest way to do this: take some dijon mustard, add some honey and top it off with Caesar dressing, stir, and add to the salad.  Taste the dressing before putting it on to make sure it’s to your liking.  I like it a little on the sweeter side, so I’ll add more honey so it’s not too spicy.)  The salad version of the pan bagnat is so much tastier.  I became so obsessed with it, it was the only thing I ate for a week.  It was so good.  The basil and sun dried tomatoes were what made it so tasty.

Try the sandwich/salad out with the modifications I list above, and this may end up being your new GO TO sandwich.

I’m looking forward to trying out many of the other recipes in her cookbook.  They all look so good.  I’m looking forward to making the Zuni Sheet Pan Chicken, the Thai Curry Noodle Pot, and her Thai-style crab cakes.  I love her ideas for soups in a jar.  It’s a great take on the popular jar salads.

The best way to utilize Paltrow’s cookbook (for those on a budget) is to use the ingredients you already have at home.  She may list something like ‘tuna in olive oil,’ just use what you have in your pantry (regular tuna).  That was the whole purpose of her book. The majority of these ingredients should already be in your pantry.  Not everyone it going to have the expensive stuff, but you probably have something similar to it.  Use that.

Luckily, most of her cookbook repeats a lot of the same ingredients.  She uses arugula, eggs, baguette bread, lemons and anchovies a lot.  So that $60 I spent to make this sandwich, the leftover ingredients can be used towards other recipes in her cookbook…so that $60 is not a complete waste.

Do I recommend this cookbook?  ABSOLUTELY!  You can purchase her book HERE.

Below is her recipe for Pan Bagnat.  Use the modifications above, and I’m sure you’re going to love this sandwich.  ENJOY!


Gwyneth Paltrow’s Pan Bagnat

From Gwyneth Paltrow’s “It’s All Easy” cookbook.

In simple terms, pan bagnat has all the components of a niçoise salad stuffed into a perfectly transportable sandwich form.  I discovered this delight when I worked in France years ago.  It is the perfect summer picnic lunch, best eaten outside on a warm day, preferably with a glass of chilled rosé in your hand.  If that’s out of the question, though, it’s still pretty delicious eaten in the car while waiting for your kids to finish soccer practice. The quality of ingredients, particularly the tuna and baguette, really makes or breaks this sandwich, so try to find the good stuff.

Print Recipe
 Pan Bagnat
This is Gwyneth Paltrow's Favorite French Baguette sandwich. From her cookbook "It's All Easy"
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Servings
Ingredients
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Servings
Ingredients
Instructions
  1. Spread half of the baguette with a thin layer of Dijon mustard, then layer in the remaining ingredients, starting at the bottom with the arugula and finishing with the sliced eggs at the top. Season the egg with salt and pepper and press firmly to compress the sandwich. Eat right away or wrap in plastic wrap and store in the fridge for up to 24 hours. Cut into portions just before serving.
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