Like I mentioned in the last post, we had an engagement brunch for Chefanie Wambach and Nathan. Kati Joon and Chef Suspence stayed with us that weekend which was a lot of fun. It is always nice having a helping hand in the kitchen.
Besides her guacamole, Kati Joon is quite famous for her Bacon & Egg cups, so when she offered to make them I was very excited. I had never had them before this brunch and they turned out great.
They are super quick and easy to make and look great on your plate. As there are so few ingredients in the cups, the best quality ingredients are preferred. Which is what we do anyway here at The Chefanies. Kati Joon recommends using Whole Foods meat counter bacon. (That’s the kind that you buy by the pound, not the pre-packaged stuff.) Continue reading →
Both Chefanie Wambach and I have been super busy the past few months. I have been in Paris for work for 2 months and while the food here is obviously delicious, I am really starting to miss the kitchen.
This is an appetizer we made for Chefanie Wambach & Nathan’s engagement bruch which Jason and I threw for them in November. The ingredients were very seasonal then but I am sure you can enjoy this dish whenever. The inspiration came from a pizza Chefanie Wambach had, so I decided to recreate it into a tart as we had a lot of success with the asparagus tart we made in spring. This one turned out just as good if not better. It was sweet and salty and there were no leftovers. Always a good sign. My picture doesn’t do it justice. Continue reading →
This is a recipe we did for Spa Week during the Royal Wedding, but I thought I would revisit it because who doesn’t love a good scone. Or Kate Middleton for that matter.
FACTS ABOUT SCONES
* Scones is actually pronounced Sc-ahns, which rhymes with John. Thanks Rosie Pope!
* Scones although still British actually came from Scotland.
* Scones can be eaten anytime of the day, but are usually served at breakfast or with Afternoon Tea.
* Scones are served with jam, butter, lemon curd, and clotted cream.
* Scones are delish!
This recipe has been taken from the Queen of English Cooking herself, Nigella Lawson and in true Chefanies “healthier cooking” fashion we turned it into a more dainty and light version. We substituted whole wheat flour for the All Purpose Flour and used low fat buttermilk but by all means go ahead and use the whole fat products if you please. We also made them mini because everything looks cuter when it is small. We used Currants because they are high vitamin C and antioxidants which is great for keeping you looking young!
Springtime and Summertime is Brunch time! And a brunch is not a brunch without a damn good Bloody Mary. Making it yourself takes only a few minutes longer but tastes 1000% better! No doubt it will taste best if we can juice our own tomatoes, but unfortunately it is not tomato season. Come summer you better believe I will be all over it! I am semi-obsessed with tomatoes – specifically Organic and Heirloom.
For this recipe we have tried a few different brands of tomato juice and the absolute best comes from Happy Girl Kitchen. If you live in the San Francisco area we found it at Rainbow Grocery. While I understand this might be hard to find this brand and thus I recommend going with a tomato juice that has no preservatives and is literally just tomato juice. If you can’t find that the Whole Foods brand is the next best thing.
The next important thing is the accoutrements that go with it. A Bloody Mary Bar is essential so that people can season to taste after you make the general batch. I like to stock up on caper berries (the big berry looking things as opposed to the small ones), cucumbers, celery of course, tomato slices, lemon wedges, and different spices.
Follow those simple rules and your next brunch (Memorial Day) will be a success…If you can remember it of couse. Get your buzz on!