Egg White Fritatta

Fritattas are basically a healthier version of quiche, and although sadly they don't include that wonderfully indulgent buttery crust they can still be just as satisfying. I love making fritattas at the beginning of the week to have on hand for a quick breakfast, light lunch or even a simple dinner- you gotta love that! This time I thought I would try an uberhealthy fritatta using only egg whites, and the result was delightful.

I love the versatility of this baked egg dish, you can include just about any type of veggie or meat your heart desires. And adding a bit of cooked orzo pasta or cheese is a wonderful way to impart heartiness and richness. Try baking them in muffin tins for cute little individual portions! Lots of options here...for this particular fritatta I just used a hodgepodge of vegetables in my kitchen that needed to be used up quickly- zucchini, bell pepper and jalapeño- and sprinkled a touch of fresh parsley over the top for a pop of color. And I couldn't resist adding avocado, because, let's face it, I can hardly ever resist adding avocado to anything...it's kind of my little secret weapon. So now you know. Secret's out.

Ingredients

2 tsp olive oil
1 small jalapeño, seeded and diced
1/2 zucchini, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
8 egg whites
1/2 tsp freshly ground pepper
1/4 tsp sea salt
2 tbsp parsley, chopped
1/2 avocado, sliced

 Instructions 
1. Preheat broiler. Warm the olive oil in a medium sized oven-safe pan. Add the jalapeño, zucchini, red and yellow peppers and cook, stirring occasionally, for about 2 minutes.
2. Whisk together the egg whites, pepper and salt and pour over the vegetables and cook gently until the egg whites are set.
3. Transfer pan to broiler and broil until the top is nicely browned. Sprinkle with parsley and top with avocado before serving.

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Spicy Mango Chili Wraps

In preparation for some cooking lessons I'll be teaching soon, I have been experimenting with some new recipes lately that fit into the raw food, vegan and/or gluten free categories. Although I personally tend not to limit my diet in any particular way (let's put it this way, if I'm craving a croissant or a burger or gelato, I'm having it), I strongly believe in the philosophy of "everything in moderation". So I get a great sense of satisfaction from cooking and eating for health and vitality in order to balance out those times when I do choose to indulge. I often incorporate clean eating habits into my day to day meals, and it's quite a fun challenge coming up with new ways to make a healthy meal appealing and interesting.

 Wraps using lettuce, collard or beautiful red cabbage leaves are a clever way to omit gluten and carbs, and are every bit as satisfying as sandwiches, tacos or burritos. So when I came across the recipe for these Spicy Mango Chili Wraps on YouTube channel Tastemade, I absolutely flipped for the raw nut filling and knew I had to try it. This is the epitome of a raw food dish that doesn't leave you feeling deprived. The wraps are so vibrant and flavorful, you'll probably forget that it's a raw food altogether! The spicy, nutty filling is slightly reminiscent of a Thai peanut sauce but with a chunkier texture. And you can go crazy with the toppings- try it with jicama, carrots and sprouts, or just use what you already have on hand in your kitchen!

adapted from Raw. Vegan. Not Gross. 

makes 4-6 servings

Ingredients 

Shell Assembly:
1/2 head of red cabbage

1 bell pepper, cut into matchsticks

1 mango, thinly sliced

1 handful microgreens
4-6 chives (optional)

Filling:
1 tbsp sesame oil

¼ cup maple syrup

½ tsp salt

¼ cup almond butter

1 tbsp soy sauce
2 tbsp ginger, diced

¼ cup lemon juice 

½ cup walnuts

1 cup cashews 

1 tbsp chili flakes


1 tsp cayenne

 Instructions 
1. In a high-speed blender or food processor, puree all the filling ingredients, except the cashews. 

2. Add cashews and pulse it a few times, making sure to keep a chunky texture.
3. Now assemble: Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. Arrange the bell pepper, mango and micro greens on top and secure with a chive, if desired.



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Kitchen Roundup: July

Here it is, my monthly photo food diary! What I made, what I ate...and everything in between. Enjoy!

 Wild blackberries growing in my mother's front yard, a sure sign that Summer is in full swing.

 Another Summer treat: Heirloom Tomatoes with Burrata, Basil and Fleur de Sel!

 Loads of fresh, ripe peaches nestled into a pie and ready to bake in the oven.

 Some simple, seasonal hors d'oeuvres: Figs with Goat Cheese Mousse & Lavender Honey and Prosciutto, Melon & Fresh Mozzarella brochettes with Basil-Mint Oil.

 Potato Pancakes with Lemon Caper Creme Fraiche and Smoked Salmon, YUM!

 How gorgeous are these local abalones I found at Whole Foods???

 Whoops.

 A little twist on Bruschetta: Strawberry-Basil with Goat Cheese and Balsamic Reduction.

 Arancini with Lemon Saffron Aioli...if you don't know about these little fried balls of risotto goodness, you're missing out!

 One of my favorite Peruvian dishes called papas a la huancaina. The sauce, which is TO DIE FOR, is made from spicy aji amarillo and fresh white cheese. 

Macaron Mecca: Chantal Guillon in San Francisco.

 Swoon...

Happy Birthday Dad! What better way to celebrate than with friends, family and FOOD!

 Street food in my hometown courtesy of Chairman Bao: Pork Belly with Pickled Daikon and Miso Cured Tofu with Choy Sum.

 My first time trying Ethiopian food in Oakland, and it definitely won't be my last!

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Cucumber Melon Gazpacho with (or without) Shrimp

With shrimp (photo by Patrick Lyons)

I have absolutely loved making this chilled soup every Summer since I came across the recipe on epicurious a few years ago. Right around the same time that I start to crave freshly squeezed margaritas, lazy beach days and gelato, this recipe invariably finds its way back into my repertoire. Gazpachos are always a great Summer option- light, healthy and refreshing, but the cucumber and melon in this version make such a delightful pair...Bath & Body Works really hit the nail on the head with their ubiquitous scent combo, and for good reason: cucumber and melon are cousins, after all, so of course they get along famously! 

The best part is that it comes together in no time, so it's perfect to serve at summertime get-togethers. It works as both a starter or main course...I've even prepared it as a soup shooter for a larger event paired with a zippy Sauvignon Blanc, and people went crazy! I had numerous requests for the recipe that day, so ta-da, here it is. The balance of cooling flavors with just the right amount of heat make this soup a showstopper any way you decide to serve it up. 

Vegetarian option: sans shrimp, sub cantaloupe!

Though it is super simple to prepare (just chop and blend), the addition of zesty flavors like ginger, garlic, hot sauce and fresh herbs make this gazpacho anything but boring. Another bonus is that this recipe is easily adaptable- just omit the shrimp for an even faster vegetarian option, and you could also skip the yogurt to make it vegan-friendly (although I'm partial to the mint green hue and fuller texture that the yogurt imparts). 

adapted from epicurious
Ingredients
3 cups cucumber, peeled, seeded, and coarsely chopped, plus 1/4 cup cucumber, peeled, seeded and diced (for garnish)
2 scallions, white and green parts, coarsely chopped
1/2 cup assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 1/2 inch piece fresh ginger, coarsely chopped
1 clove garlic, coarsely chopped
3 tbsp olive oil
1/4 cup plain greek yogurt
1/2 cup cantaloupe, diced
salt and freshly ground black pepper
1/4 tsp sriracha (optional)
1/4 pound large shrimp, peeled, cooked, and roughly chopped (optional)

Instructions 
1. In a blender or food processor, combine coarsely chopped cucumber, scallions, 1/2 cup of herbs, ginger, garlic, olive oil, and yogurt and process until smooth. Stir in salt and pepper to taste along with sriracha, if using. Transfer to an airtight container and refrigerate for at least 1 hour to let the flavors mingle.
2. In a small bowl, stir together shrimp and/or cantaloupe and remaining diced cucumber and herbs. Season with salt and pepper.
3. Divide soup evenly among bowls and top each with dollop of shrimp/melon mixture.

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Pluot Crostata with Lemon & Thyme

Aren't crostatas the best? The lazy (wo)man's tart, as I like to call them. Just whip up a quick pie crust (or use a store bought one for even easier preparation), toss in some slices of your favorite seasonal fruit, bake, and poof! Dessert è finito. 

 For this occasion I chose some gorgeous crimson pluots I came across at the farmer's market earlier that day. Pluots, a hybrid of plums and apricots, are best eaten over the sink with the juices running down your chin, but they're not too shabby as the stars of a free-form tart either. And I think I just wanted an excuse to say the word "pluot" a few times...it makes me giggle. 

To accent the stone fruit flavors I added lemon juice to the filling and scattered fresh thyme sprigs from the garden over the top- a completely optional step, but I enjoy shaking things up a bit and adding some complexity to this rustic treat. Lemon zest would have been divine as well, but my microplane was dirty at the time, and remember what I said about this being a lazy man's dessert? I included it in the recipe anyway, in case you are feeling slightly more ambitious than I was that day...I hope you enjoy this recipe, let me know in the comments what fruit you would choose to put in a crostata!

Ingredients
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar, plus more for sprinkling
1/4 teaspoon salt
1 stick chilled unsalted butter, cut into small cubes
1/4 cup ice water
1 tbsp cornstarch
1 tsp lemon juice
1/4 teaspoon finely grated lemon zest
1 pound firm but ripe pluots, pitted and thinly sliced
4-6 sprigs of thyme
1 egg yolk

Instructions
1. In a food processor, combine flour, 2 tablespoons of sugar and the salt and pulse. Add the butter and pulse until the mixture resembles coarse meal. Slowly add the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Working on a lightly floured surface, roll out the disk of dough to a 12-inch round and transfer to the baking sheet. Chill the dough until firm, 15 minutes.
3. Meanwhile, in a bowl, combine the remaining 1/4 cup plus 2 tablespoons of sugar with the cornstarch, lemon juice and lemon zest. Add the pluots and toss well. Let stand, stirring occasionally, until the sugar is mostly dissolved, about 15 minutes.
4. Arrange the fruit in the center of the dough, leaving a 1 1/2-inch border all around. Fold the edge of the dough up and over the pluots. Beat the egg yolk with 1 tablespoon of water, brush the rim of the crostata with the egg wash and sprinkle with sugar. Sprinkle thyme over the fruit.
5. Bake crostata for about 45-50 minutes, until the crust is golden and the fruit is tender and bubbling. Let the crostata cool completely before cutting into wedges and serve.

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Macaroni & Cheese Bites with Tomato Jam

Today I'm bringing you one of my favorite appetizers to serve at events where kids are in attendance, Macaroni and Cheese Bites! Mac and cheese is always a hit with adults and children alike, that's no secret. But when you transform that ubiquitous comfort food into a bite sized version people go absolutely nuts! 

I have a couple of tricks up my sleeve to take this cheesy, gooey treat to the next level- first, sprinkle a layer of golden, buttery panko breadcrumbs on top of each one. You could also use crumbled potato chips if you're feeling lazy, they would produce virtually the same end result. The point is, a little crunch goes a long way, creating a lovely textural balance. Listen to me, getting all technical...

My other little secret is the tomato jam. I love that it adds another layer of complexity and a fun pop of color, keeping this one bite item from being too one note. And the intense, sweet tomato flavor really packs a punch. It's my fancy little interpretation of ketchup, and since this recipe makes more than enough for the mac & cheese bites I have been loving the leftover jam with butter, toast and arugula and on crackers with goat cheese!

adapted from Food & Wine

Ingredients

for the macaroni & cheese bites:

1/2 lb elbow macaroni
2 1/2 tbsp unsalted butter, plus more for brushing
1/2 cup freshly grated Parmesan, plus 2 tbsp
2 tbsp flour
3/4 cup milk
4 oz cheddar cheese, shredded
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
2 tbsp panko breadcrumbs
salt and pepper

for the tomato jam:
1 lb ripe plum tomatoes, cored and coarsely chopped

1/2 cup sugar
1 large clove of garlic, finely chopped

1 tbsp lemon juice


1/2 tsp dried oregano

1/2 tsp salt

pinch of red pepper flakes

Instructions
for the tomato jam:
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then pour into hot, sterilized jam jars, screw the lids on and turn the jars upside down to cool completely.

for the macaroni & cheese bites:
1. Heat a small skillet over medium heat. Melt 1 tablespoon of butter and add panko, stirring occasionally until golden brown. Set aside.
2. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
3. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmesan and tap out the excess.
4. In a large saucepan, melt the remaining 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and remaining 1/2 cup of Parmesan and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. Season with salt and pepper.
5. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle toasted panko over the top.
6. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs. Top each with a dollop of tomato jam, transfer to a platter and serve.

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Kitchen Roundup: June

It has been a whirlwind Summer so far in the Le Petit Chef kitchen! I've had a blast cooking up all kinds of delicious meals for many different clients and playing around in my own kitchen at home, so I'm excited to share some of the foodie photos I snapped from the month of June...I hope you like them!

Fresh peaches over vanilla ice cream...the perfect end to our first BBQ of the Summer!

Happy Hour: Cucumber Lime Gimlet & Proscuitto, Melon & Fresh Mozzarella Brochettes.

 It's a good thing I made extra of these Chocolate Whiskey Creme Brûlées, 

because the clients asked for seconds!

Behind the scenes: researching recipes.

The chef always eats last. (leftover) Baguette French Toast with Strawberry Compote.

Gotta love finger condoms...cuts and burns can't stop me!

Ahh, Chicken Marsala. You will always be one of my all time favorite dinners.

Kiddos excited to dig in to the sliders bar!

A full cart, long list and teeny tiny coffee. My typical Trader Joe's situation.

I get to cook in some of the coolest kitchens!

The birthday boy, a beach BBQ and a homemade birthday cake. 

All in all, a perfect Summer day!

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