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People often ask me what my favorite dish is. I think it would be wiser and more efficient to name the few things I care nothing about, like shrimp and other crustacean. It’s not to say I won’t ever like those, but I am yet to have the shell fish served in a way that will blow my mind. Otherwise, please don’t even waste my time.

The things I can eat into infinity, on the other hand, are EGGS. Be those Sunny-side-ups with runny yolk oozing over my lunch toast or fingerling potatoes in my Salad Nicoise. Be those Poached Eggs served over Mashed Rutabaga & Celeriac. Simply hard-boiled eggs chopped and mixed with tuna and pickles that make perfectly creamy and scrumptious filling for sandwiches. An old fashioned Scramble with the volume turned up never gets old. I’ll take my eggs any time of the day, any day of the week. Alas, a lazy Sunday morning and an eggstra decadent meal are a match made in heaven.

This past weekend, I served FRITTATA with Baby Spinach, Green Apples, Goat Cheese and Pancetta. To call it a decadent meal would be offensive. It was magical…

With the first taste that reached my mouth the seat underneath my firm ass-cheeks mysteriously turned into a plush throne covered with red velvet. My hand dropped onto the massive oak table under the weight of a silver fork I never saw before in my life. Little bells rang above my head, stars dust sparkled in the air, and suddenly my left hand was lifting a heavy, silver chalice embellished with precious stones and golden rims. Then I looked down…

Here’s the thing. The last time I saw myself in the mirror before heading to the kitchen to make breakfast I was wearing a see-through tank top and skimpy boy shorts that I like to parade in on Sunday mornings. Now my negligee was replaced with a tight bustier and delicate chiffon gown with mother-of-pearl buttons running up from the waist up to my throat glands. I was astonished. It was the state of the art tailoring bearing trade marks of a royal craftsman. My jaw elegantly fainted and dropped like an autumn leaf to the plate.

The plate! The plate with my SPINACH-APPLE FRITTATA which in fact was the source of all the wicked abracadabra playing out in front of our eyes!

It would be rude and selfish of me not to share this dish with you for the experience is out of this world, I tell ya. The perks, beyond the above described ones, are:

1. It’s easy to make.

2. One batch can last for a few meals that can be stored in a refrigerator for 2 days, or even frozen to be enjoyed later.

3. It’s as versatile as scrambled eggs–you can put in it whatever your soul desires and make it anew every time.

4. You can serve it fresh and hot at home for Sunday breakfast, or pack it for lunch to go on Monday.

5. It’s made of EGGS!

6. It has magical powers…

There are several “proven” methods of making a frittata, and I’ve tried them all. You’ll need a cast-iron skillet (or any other oven proof one) and a 500° hot oven.

Depending on the size of your skillet, you’ll need 6, 10 or even 12 eggs. For my 12″ pan I usually go with 10 organic and free range eggs. Also, peel an apple of your choice (I like the tart ones), quarter, core it and thinly slice. Beat all of the eggs in a bowl, add 2-3 tbsp of heavy cream, and season with salt and pepper. If you like, add chopped chives, or a pinch of chili pepper, or a teaspoon of dry oregano. It’s your dish.

Heat the skillet on the stove top, add a touch of olive oil and butter together, and add diced pancetta. When some of the fat has rendered, tip the apples in and toss them about. Sprinkle a touch of sea salt all over to help the apples sweat and thus get softer. Next, pour the egg mixture in and reduce the heat to medium low. Crumble cold goat cheese all over your dish, add a big handful of fresh spinach, and help it incorporate evenly across the dish.

Using a soft spatula lift the edges of the frittata along the sides of the skillet allowing the still loose eggs from the top to drip underneath the set layer. Make sure nothing sticks. Grate a handful of Fontina cheese all over the surface, drizzle with olive oil and turn off the heat. Place your skillet inside the hot oven for about 10 minutes, or until the cheese is melted and eggs set.

Remove the pan from the oven, let it cool for 5 minutes, cut in wedges and serve with a side of green salad and toasted baguette. Watch the frock on your bod turn into a royal gown, and a pumpkin coach park outside your window 😉

Bon Appetite!

Let’s open with the latter.

I would like to take a moment to talk about the Internet. It is a mysterious machinery I do not understand. I file it under the same category as radio, airplanes, and telephones. It may be not kosher to admit that in public, but I have no clue how those work. Nor do I care really. As long as they do their job!

What puzzles me about the Internet in particular today are those little hairy monkeys from my micro-world, and directly related to these pages. As any committed blogger, I check the stats every day to know who’s coming to visit, how they find ONE MORE BITE, what pages I get linked to, etc. I don’t really KNOW who reads it, relax, unless you decide to tell me about it in the form of a comment, send me an email, postcard or a new Audi TT (black,  please).

What I do know is what phrases Internauts enter into their search engines (like google or yahoo) to find my silly page in the cyber world. Today for example, some horny hungry person, clearly lucking the time to cook on their own, decided to look for “sexy personal chefs” and so typed that into the google search. I’m flattered to have been found. However, just so I don’t get too cocky and my bra doesn’t pop from pride bubbling up in my chest, there’s another little flower here leading to my blog that reads: “kill it before it spreads”. Huh?

People look for Stefan Richter and that restaurant I used to work at, Da Vinci, and find their way over here. The “quinoa and brussels sprouts recipes” entry will also successfully lead you to my blog. If you want a “goat cheese cranberry stuffed chicken”, you’re in luck–there is my Chicken Cordon Blue recipe with these components described in detail among these pages. That makes sense. “Melissa Peterman nipples” or “drop crotch carrot men” don’t.

If you think I made those up, you so overestimate my creativity and wit. I take no credit for the above. Moreover, I beg for an explanation! How in the world do people who search for a “text on indian toilet” find a food blog?? Hello! Google people, talk to me!

I don’t know when and if I’ll get my hairy monkey problem resolved. That’s all for the SOUR part for today.

Now on to the SWEET thing. Why? Because sweet is GOOD. Sweet is necessary to keep balance in your food and then in your system. Sweet is one of the four basic flavors (along with salty, sour, and bitter) that are present in any complete dish. Nonetheless, it’s all about finding that fine balance in anything you do, cooking included. Well… duh.

My sweet suggestion for today are CARDAMOM POACHED APRICOTS STUFFED WITH MASCARPONE. Even though the apricot season is pretty much over, you can make this beautiful and sweet bite all year round, as we’re using dry fruit for the thing.

Once again, I lifted the idea from my handy book called “Small Bites” by Jennifer Joyce that I had referred to previously. Once again, I changed the recipe by an inch and a half after trying once and needing some improvement. I am a big advocate of a freedom in one’s kitchen. Don’t be enslaved to a recipe. Make it work for you instead.

To start, gather the following:

– dried apricots, about 8 oz package

– handful of seeds from crushed cardamom pods (ground cardamom will do, too)

– mascarpone cheese and goat cheese, 1-2 tbsp of each, softened

– fresh mint, chopped, about 1 tbsp worth

– juice of 1 lemon

– 3 tbsp raw cane sugar

– 1-2 cups of water

– 1/2 cup unsalted pistachios, roughly chopped.

In a small sauce pan heat together the water, sugar, lemon juice and cardamom. Toss the apricots in and let it all simmer for about 10-15 minutes until the fruit is soft and plumpy. Remove the the orange balls and let them cool.

In the meantime, mix both cheeses together along with mint. See, Jennifer’s recipe calls for Mascarpone only. However, after doing it her way, I was missing something. The goat cheese will give the whole thing a tang that will take your sweet bite into a different dimension. Also, I dare you to add just a pinch of ground cardamom into the mix. Just do it. It will be fine.

Take each apricot and using a paring knife make a small incision on one side, enough to scoop in a nugget of the cheese mixture. Now dip your stuffed fruit, cheese side down, into the crushed pistachios so they stick to the filling, thus covering up the entrance to the cave. (Yes, I’m a dork, I know.)

Such prepared Sweet Bites arrange in a single layer on a platter , or in an air-tight container, and store in a refrigerator for at least an hour so the cheese sets.

An hour later… VOILA!

Cute, right? And you know what else? SWEET!

How was your weekend, Internet? Ours was just as mundane as usual. Or was it?

One slept in whilst the other one went grocery shopping and then carried all four bags into the house all by herself. One got a haircut while the other one was stuck with a bunch of needles all over her body in a room filled with Brian Eno’s tunes. One studied Polish while the other mastered a few new French phrases before our trip to Paris in May. Surprisingly both enjoyed the Chopin concert despite their paralyzing fear of highly potential boredom. One has donated three bags of clothes, shoes and purses to SOJOURN, a charitable organization that supports battered women and underprivileged children in Los Angeles, while the other has only one closet with just enough clothes to cover his back. He also read a very hopeful and BRIGHT GREEN interview with Alex Steffen published in our beloved magazine THE SUN.

What about those needles, you may wonder. A few months ago I met this gorgeous woman Tamara ZumMallen through my dear friend Missy. Even though we haven’t known each other long, already we have shared many laughs and even some tears together.

Tamara happens to be a very knowledgeable and experienced acupuncturist, hence last Saturday I ended up in her bed. Wait, what I mean by that is that I was laying ON her therapist’s bed in her office at the HEALING HANDS WELLNESS CENTER at 414 N. Larchmont Ave, here in Los Angeles. While I rested garments-free under the crisp white sheets, she gently but skillfully inserted two needles into my feet, four more were placed on my belly, one on my chef’s wrist, two in my ears, and one straight into my third eye.

Needles in my Third Eye and both ears respectively

Four needles centered around my belly button, and the rest of the gang

While it may sound like a quickie, it was nothing but. Tamara began the session with sitting me comfortably on the bed; then she conducted a thorough interview. We went through my health history, eating habits, regularity of my menses, the shenanigans I recently got myself into, and my thoughts on Jamie Oliver’s FOOD REVOLUTION in America. The show had aired on ABC the previous night.

Speaking of which, for crying out loud, how is it possible that a six-year old child does NOT know what a potato looks like?? Perhaps a tomato? Anything? Jason and I were watching the program in terror, while tears welled up in our eyes.

In the meantime, the needles were prepped to stand upright around my bellybutton. At Tamara’s request, I stuck my tongue out at her. It was dark and purple-ish, enough for her to determine mild blood stagnation with kidney QI deficiency. She recommended eating black and blue foods to balance out my kidneys. Instantly I asked DOES CHOCOLATE COUNT FOR BLACK FOOD? Luckily it did, as long as it is dark and raw, or at least organic. Next the needles helped me get un-stuck.

It was a thrilling and yet relaxing experience. What I loved about that Chinese healing method is that it has a very holistic approach to one’s health. If you have a headache, the acupuncturist will ask you a series of maybe 20 questions about everything but your head to find the source of pain. Wouldn’t it be wonderful if the Western medicine adapted the same attitude instead of just curing the symptoms? While I’m not trying to doom our doctors and their astounding accomplishments in the medical field, I think there’s a lot of room for improvement in the system they’ve been taught and have since practiced.

(Oh, I am so getting an email from Jason’s dad, Doctor Jimmy Harkins, with his take on the matter later today. I hope he’ll be kind to me. He always is.)

All that typing made me hungry. While I go pop in a few blueberries and black olives, I suggest you spruce up your chicken dinner with my recipe. How does CHICKEN CORDON BLEU WITH GOAT CHEESE, CRANBERRIES, AND HERBS sound? You can serve it with sweet potatoes or a giant bowl of greens mixed with avocado, tomatoes and dressed with a light, lemon vinaigrette. After the din-din, your mate will kiss your feet in gratitude, and then some. I don’t need to hear about that part of your evening, but you enjoy!

Wash your hands and set your station ready. If making a dinner for two, you’ll need:

–       2 chicken breasts, organic and free-range

–       1 egg + 1 tsp of water, for egg-wash

–       2-3 tbsp of flour (any kind, choose the healthier option)

–       2-3 tbsp of breadcrumbs

–       kosher salt and freshly ground black pepper

–       3 oz of goat cheese, soft

–       2 tbsp of dried cranberries, soaked in hot water for 5 minutes and then drained and roughly chopped

–       1 cup of fresh basil/dill/parsley/cilantro (use one, two, or all if desired), roughly chopped

–       1 tbsp of fresh thyme

–       1 tbsp of olive oil

–       2 plastic zip-lock bags, large

–       meat-tenderizing tool (could be a rolling pin)

–       4 small bowls

Beat the egg and water with a fork in one bowl, and use another two bowls for flour and breadcrumbs respectively. Season your flour with a solid pinch of salt and pepper, while the breadcrumbs – with a few springs of crushed fresh thyme and your olive oil.

In a separate bowl, mix the goat cheese with herbs and cranberries, and season gently with salt and pepper. Feel free to pimp your filling with the zest of a lemon, too! Mix well.

Place each chicken breast in a separate plastic bag and using your meat tenderizer pound it evenly until it’s about 1/4” thick. Remove it from the bag with a pair of tongs and place on a plastic cutting board (that had been devoted in your house solely to raw meats. I don’t want to mother you, but make sure you keep the raw meat away from EVERYTHING else to avoid possible contamination. That means you must wash your hands and anything the meat has touched in hot water and with soap when done). Season both sides with salt and pepper. Using a small spoon, scoop some of the cheese filling and spread it evenly across the chicken fillet, leaving about 1/2” strip clean around the edge. With your clean hands fold the longer sides of the chicken inwards, and then roll the whole thing making sure all filling is secured inside it. Repeat the procedure with the remaining chicken breast.

Now, dip each stuffed chicken breast first in the flour and coat it lightly on all sides, then the egg-wash, and finish with the breadcrumbs.

Place them on a baking sheet lined with parchment paper and put into a preheated oven at 350°. Bake about 20 minutes, until the chicken is golden brown. When done, remove from the oven and let the meat rest for about 10 minutes. Cut each piece into 1/2” thick pinwheels and serve as desired.

That’s my take on CHICKEN CORDON BLEU. It’s elegant, creative, delectable and never boring. Bon appetit!

I read in a magazine once that the best day for grocery shopping is Wednesday. After a thorough analysis of the results of a poll the authors ran, and based on the database collected, it was concluded the stores were least crowded on the third day of a week.

A whole lot of people must have read the same snippet in the magazine, as my local Trader Joe’s was bursting with fruit colors and soap bubbles when I arrived right past the lunch hour yesterday. Shopping carts were jamming at the front door, people pushing through, cars coming in and out of the parking lot, food disappearing from the shelves. You’d think Armageddon was coming, but I checked on my calendar that in fact March 3rd was WHAT IF CATS AND DOGS HAD OPPOSABLE THUMBS? DAY.

That surely explains the commotion at the grocery on the least frequented day in a week.

The last few days have been strongly affected by a craving rollercoaster. Since Monday, I think I stepped out of the refrigerator and paused consumption to take care of three things only – to walk Cosmo (as it would be embarrassing), brush my teeth (awkward), and when going to sleep (messy!). My right bicep is sore from the constant lifting forkfuls and spoonfuls of food to the opening in my head.

You know what I miss? I never thought I would say this but I miss being hungry. I want to feel empty for a change. Here’s a solution. While I wait for the estrogen levels to drop, I shall fill my refrigerator with foods that are filling, packed with fiber and digestion-boosting enzymes, just like my WHEAT BERRY SALAD. It tastes divine. It looks beautiful and appetizing. It’s crunchy and labor-intensive for the jaws, forcing you to chew your meal longer while enjoying its interlacing flavors and working out at the same time. Brilliant!

WHEAT BERRY SALAD

–       1 – 1.5 cups wheat berries, cooked

–       1 romaine lettuce, chopped

–       1 sm package of mixed greens

–       2 cucumbers, peeled, seeded and chopped

–       1 red bell pepper, seeded and chopped

–       1/2 cup scallions, chopped

–       1/3 cup toasted pine nuts, cooled off

–       3 tbsp goat cheese, crumbled

–       1/2 cup fresh basil, chopped

DRESSING

–       1/3 cup extra virgin olive oil

–       1/3 cup flax seed oil (or use only olive oil)

–       1/4 cup white balsamic vinegar

–       1 tsp Dijon mustard

–       1 tbsp honey

–       pinch of salt, pepper and garam masala to taste

Bowl. Toss. Dress. Toss. Serve. Eat.

Abracadabra, cravings be GONE! P-O-O-F.

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