The holidays inspire me to become a bit more festive in the kitchen and the result can be something along these lines: comfort food with a Cinn-ful twist. As I talked with a friend in preparation for a coming dinner party, this Cinnamon Roll Cake recipe began writing itself. It was rich, but not gratuitously sweet. It was filling and as comforting as I could hope. Its greatest triumph, however, was its artfully designed aesthetic: a giant, homemade, 9" cinnamon roll! Eyes widened and tongues dampened as several of my dinner guests urged the cake to be sliced prior to the assortment of savory treats. Even after holding off for several hours whilst eating, eating, and more eating, no one could resist a bite from this captivating Cinna-beauty. Enjoy!!
I've watched chefs making savory or sweet variations over the years, but my observation is the reach of my knowledge. After applying a bit of logic with what I've seen, I made a batch of these Easy-to-Make Crepes. The first one tasted as I imagined and how I remembered. Success!! I stuffed one with chicken and kale that I sautéed, spiced, and combined with a touch of ricotta. I made another brimming with sweetened sliced apples softened in butter, sugar, and cinnamon. An impressive treat for those who love to eat, without a complicated set of steps to do it well. Enjoy!!
Don't panic. Dinner parties are everywhere during this time of year. When it's time to have yours, think about keeping the early guests happy by whipping up an easy Bacon + Onion Dip. The flavorful dip combines crunch with a little bite and a little sweet, all for the eager taste buds. As an added bonus: the colors are quite right for the season and the garnish acts as a teaser for what's in store!
Almost the big day and still no idea what to make? Be swayed by a slice of Pumpkin Crumb Cake, a dessert just as perfectly paired with warm cider, coffee, or cocoa. This year, I combined my love of crumble topping and my craving for pumpkin bread to make a fall treat I could not help but eat. The simple recipe had guests sighing in delight as their tongues ventured across its tantalizing textures, from the satisfying crunchy edge to its fluffy and moist center. More was wanted and had by all, becoming a new favorite for the fall festivities. Enjoy!!
I made four dozen Spiced Pumpkin Cookies, and in just three days these cookies were no more! So how did the recipe come about? Exploring the season by pumpkin-inspired egg nog, doughnuts, and brownies, I decided to also wander into my (now) local cookie bakery for even more inspiration. Several pumpkin cookies sat freshly cooling, which was a fair incentive to give them a go. Curious, I wandered into two more bakeries, seeking their pumpkin treats. In comparing each, I decided that I wanted to make a cookie that was spicy and pumpkin-y, but still offering my preferred bite: a crunchy edge with a soft middle. The resulting cookie creation was, as my friend said, "what I imagine Fall to taste like." I couldn't agree more! Enjoy!!
Ever find yourself standing in front of a dairy case, pulling out a carton of egg nog, wondering how you got there? After all, you just came to the store to get some produce! With the holiday music playing gently above, pumpkins on stands throughout the store, and the bakery laden with breads and gourds everywhere...your subconscious may have reminded you to this little fact: egg nog is in stock!! However, just slide over to the milk and cream, grab some pumpkin puree, and stock up on the seasonally appropriate aromatic spices. Why? Well, you can make a low carb Classic Egg Nog or Pumpkin Egg Nog that can make this festive time a little less guilty!
Impress your friends this fall with a batch of freshly made Pumpkin Doughnuts! Staying true to the seasonal theme, I wanted to make another pumpkin 'something.' After a couple hours experimenting in my kitchen, it looked like I opened my own small doughnut shop! To the unsuspecting eye, these little treats would seem like nothing more than a homemade doughnut. However, one bite may just change your mind with the little 'something' extra. For eye-appealing and mouth-enticing variety, coat the doughnuts with Chocolate, Cinnamon-Sugar, Powdered Sugar, Traditional Glaze, Sprinkles...well you get the idea! Enjoy!!
Pumpkin Brownies. No, I mean: Pumpkin Brownies!! When I told a few friends I was trying my hand at combining chocolate and pumpkin this way I was met with a surprising "What?!" What is rarely surprising is me talking about food, let alone a baked dessert; what seemed to be surprising (this time) was me wanting to use pumpkin when making it. Who says pumpkin is only acceptable in bread, cheesecake, or pie? Yeah, I got nothing. Supported by my fervent pumpkin flavor-seekers I baked these Pumpkin Brownies, or a "Wow. I can actually taste the pumpkin!" dessert bar. Enjoy!!
Ah, curry, an aromatic and artfully layered combination of herbs, spice, and in this case: meat. Influenced by the considerable amount of seasonal eating, I decided to make a curry with the naturally sweetened tone of a sweet potato. My experience is limited, so I opted to both broaden and color the existing earthy notes with turmeric, spice it up with chili and cumin, and lightly graze the sharpness of the remaining spices with ginger. The curry, cooking at a low heat, developed over the remaining hour into an earthy seasonal blend. This Sweet Potato Chicken Curry was a hearty version of the more customary curry and enjoyed with just as much enthusiasm.
The season of seasonal food and comfort creations is on its way, and to me it almost always involves a freshly-baked sweet loaf. Though I didn't intend on making these particular mini-loaves, they became tasty little concoctions that I need not spoil myself with on a daily basis (despite wanting to)! For a day or two, next to my rather large cup of coffee, I will enjoy the sweet subtleties of a Honey-Butter Glazed Banana Loaf. I think the season is off to a good start!
Sometimes, when I play around in the kitchen, recipes just take on a life of their own. I started with some mashed bananas and attempted to make funnel cake in the spirit of festival food. That didn't work. I moved on to pancakes, but realized I had no syrup nor any fruit to make fresh jam. Hmm. Out of the corner of my eye I saw my deep fryer sitting by its lonesome and with some adjustments, Powdered Banana Donuts were on their way!! Small-in-size and bouncy to the touch, these donuts were a quickly consumed treat.
I've been talking about making a chocolate cake for a while now, though remained unsure on how to go about it. I could look up a recipe online, but what's the fun in that? I've used baking chocolate, chocolate chips, and cocoa powder in past recipes, so I applied a few modifications here and there for this creation. The resulting Chocolate Cake with Ganache was a light, bouncy, yet rich double-layer cake that was claimed quickly by my chocolate-loving friends. The whipped cream sandwiched between, also used as the crumb coat, helped, though there was surely enough Ganache to go around (if a chocolate-only cake was my goal).
"Use these, I think they're going to spoil." I was handed a batch of bananas: really, really ripe bananas. Was it given to me as incentive to make a dessert? Or was it for a daily protein shake? Let's go with the former, it's a bit more fun. Banana bread is easy to make, and despite not craving it too frequently, it's usually eaten with almost no second-thought. When I was handed the bananas I was also staring at a bottle of rum sitting in the cupboard, thinking about rum cake. Taking the thought a bit further, I varied things up to make this Buttered Rum Banana Bread. With the freshly baked bread soaking up the sweetened buttered rum, what wasn't to love?
I love a good challenge in the kitchen, especially when it crosses over into the realm of unfamiliarity or physical health. Keeping this in mind, I decided to make a batch of Chewy Chocolate Chip Cookies seeking out only gluten-free ingredients. When I couldn't find almond flour, I made my own. And yes, I checked and cross-checked labels, ingredient lists, and warnings, all to ensure that the final product was both tasty and edible to those with gluten allergies. After some tinkering, the resulting cookie reminded me of a chocolate chip cookie from a local cafe I enjoy - cookie success!
"I feel like having a dip...but not sure what, maybe hummus?" I said on the phone, weighing my options. I continued my thought and the response was "I can grab some before I head over, does that work?" No, no it does not, especially since hummus is so easy to make. "No, don't worry about it, I'll make some." With that, I ended the call, pulled out the ingredients, and set to work. Ever wonder why this dish is such an entertaining standard? No? Neither have I, though I have seen the packaged Spicy Garlic Hummus often and my mind wonders why not just take the few minutes to make it fresh, and make it better!
Remember the tangy flavor of a Deviled Egg, sitting on a serving platter at a barbecue? Remember trying to figure out who made them? Remember thinking 'wow, that either seems too hard or too easy'? Well, whatever the memory is, hopefully the ease of these Deviled Eggs make it worth a revisit. Deviled eggs are as simple as you want them to be, and to be honest, I have never put too much time into making them. I prefer mine creamy with a subtle tang AND a spicy kick. Sure, I could get more impressive by crisping bacon with a maple brown sugar and topping each egg with a nice little square, but a little paprika (classic to most barbecues I've attended) keeps with the simple theme and drives up the nostalgic ring. Enjoy!!
When a friend asks "what should I bring" - if it's easy enough, just buying the ingredients can make for a great social experience. A while ago a friend brought over Prosciutto-Wrapped Asparagus which became a hit for my dinner party guests. On another occasion I bought some low sodium bacon and created the essence of the same plate. As before, everyone loved it. Bacon-wrapped Asparagus can be a quickly made and quickly eaten appetizer that seems consistently favored to that otherwise lonely asparagus spear. Pair the two side-by-side, and you can see why: I'm already splurging with this mound of food, and this is both a veggie and a protein, so what's the harm? Whatever the choice justifying words are, invite a friend over, make a batch, test it out, and enjoy!!
"What is this?" I asked, staring at my plate, "I ordered a chicken enchilada, but this...doesn't look right." I took my fork and moved it around, realizing that it appeared remarkably similar to something I used to eat at home, but something was off: corn tortillas were used instead of flour; a red sauce was used instead of white; the filling comprised of a red-toned pulled chicken and melted cheese instead of the anticipated peppers, onions, and cilantro. Ha, oh yes, I was a child exposed to only one version of a dish that actually takes a number of forms across Latin American cultures. The Chicken Enchilada Casserole written about here is something I have had on many occasions. It was the perfect family dinner dish with an invitation to friends and extensions of the family to partake. Naturally, preparing it for a family-style potluck at my place fit perfectly into what I know and love. Enjoy!!
There's nothing quite like the smell of freshly baked chocolate chip cookies, unless maybe you consider these Blondies with a Chocolate Chip Swirl. A mystery of youth, mirroring a brownie of a lighter hue and absent the chocolate notes we have grown so accustomed. These were made and served adjacent to many desserts on my table growing up but were often the first to disappear! This version of the dessert returns some of that chocolate, appealing to both cookie and blondie lovers alike, while still making a house just a little bit homier. Enjoy!
After middle school one day, I sat in our family room eating a snack while fixated on the television. A Carrot Cake was to be made and I had never seen the process. Sure, I've eaten veggie sweet breads and savory pies, but carrots? I've had it before too, but making it was a different story. For the 10-minute segment I saw carrots being peeled and folded into a batter, frosting being made and set aside and a finished cake "magically" being pulled out from beneath the studio kitchen's faux kitchen counter. I needed to make this, I thought. Years later, Carrot Cake has become a fond memory of youth and after a recent visit to Tartine, another sweet treat I wanted to share!
Is it snack time yet? I rarely have food in my cupboards purposed for grazing. I'm not a grazer; when I eat it's generally more than a handful. When the mood strikes, however, I'll throw together an Unda-Snack if I'm being healthy or I'll make something that is the complete opposite. These Candied Walnuts skew toward the complete opposite and like most snack foods, are difficult to resist when sitting innocently on a table. Snack foods aren't always meant to be 'healthy,' are they? Mix this versatile snack into a salad, sprinkle over ice cream, or just grab a handful and eat up!
Let's get on board with Unda-style, shall we? As I mentioned in a previous recipe, I came across a rendition of a quesadilla on 101cookbooks and decided to apply the "Unda" style to my own high protein meal. The version I served up on eatTALK.net was a simple Salmon Salad. This time, rather than making it a quesadilla and stuffing it with flavored accessories, I'm simplifying it down to my staple high-protein snack. Referred to as the "Unda-Snack," by friends, this is a quick bite I make (and now friends make) that actually prevents me from reaching for the fried chicken, large pizza, cake, etc.. Enjoy!
Nostalgia through food? Why not? Several years ago as a newcomer to Los Angeles, I attempted to recreate the community around food I became used on the east coast. I began making friends through my cooking, meeting new people to share in the eats as I baked my way to the relationships I have today. This particular Coffee Cake with Mini Chocolate Chips is how was introduced to one of my first group of friends, and quickly became the most requested dish. Vary it up by serving it in muffin tins, by adding crumble or fruit…or just stick with the chocolate chips. New and old friends alike continue to favor its flavor: within 8 hours of baking it this time around, all of its slices had been claimed!
Ever find yourself chewing on a couple leaves of kale while simultaneously tapping through the tv channels looking to fill the idle time with anything...just anything? Neither have I (not often anyway). What I HAVE found, is that this nutrient rich green lasts for about five to seven days in my crisper, despite me gnawing away at it over the week. That being said, I usually end up with more kale than I know what to do with...I've exhausted the rinse and eat, light oil sautee, cream it down, or crisp it up variations in prep diversity. Now it's time to introduce another modification to cozy up to for the times when L.A. becomes a wee too cold for my sun-hungry ways: Kale Soup.
The sizzling sound of tenderized cube steaks immersed in a deep fryer. SSssss! The water slowly vaporizing through the vent as classic Southern cuisine takes over. Careful, this dish comes with a warning: to be eaten until full. Country Fried Steak (aka Chicken Fried Steak, Pan-Fried Steak) was a shoe-in when I considered a few choices for my deep fried splurges. In my household, I'm more accustomed to the dish being pan-fried, served simmering in brown gravy, but when one has a deep fryer, he uses it! As demonstrated in my Chicken Fried Turkey 'Steak' recipe, the prep process can vary, but it remains just as easy to put together for that reliable and relatable Southern flavor.
Throughout my life, I've had a devoted interest in crust and crumble, usually my favorite part of a dessert. This Homestyle Apple Crisp is a hearty version that renders that thought a reality. The filling is a combination of sweetened, sliced red apples and a homemade apple sauce. The crumble topping is a flour-sugar-butter blend that brings the 'crisp' true to its name. It takes a little more time to make than using canned ingredients, but I believe that fresh is best for these types of homestyle desserts. Enjoy!!
The dull scent of oil is rarely pleasant, but sometimes golden fried goodness justifies a temporary step away from an otherwise pristine kitchen. Over the holidays I was gifted a deep fryer - I suppose having been one of the remaining family members without, it was long overdue. Now with an urge to create new recipes in the new year, my mind has already started wandering: Donuts? Taquitos? Chicken? Of course! Naturally, Buttermilk Fried Chicken was an ideal entrance into my frying world and my official step away from the deep pot / stove top / thermometer method.
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