tag:blogger.com,1999:blog-5674884132584418512012-01-20T11:03:49.898-08:00Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.comBlogger911100tag:blogger.com,1999:blog-567488413258441851.post-39969115632157469212011-04-15T09:30:00.000-07:002011-04-15T22:00:00.224-07:00

Cheese Plate: (from left to right) Pecorino with Walnut Leaf, Reblechon Prefere Fromi, Roaring 40's Blue, Tomme Crayeuse with KBS. "A bit of backwoods pleasure without the banjo. This strong stout is brewed with a hint of coffee and vanilla then aged in oak bourbon barrels. Our process ensures that strong bourbon undertones come through in the finish in every batch we brew. We recommend

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-9541966375582010702011-04-14T09:30:00.000-07:002011-04-14T09:30:02.422-07:00

I've been told many a time that I resemble Molly Ringwald. I used to get annoyed by this when I was in high school because I figured that it was only because of my hair. As I've gotten older I look less and less like her, but after watching this recent video from CHOW I sorta miss those days. I'd be ok with being compared to this lady - she seems pretty cool. Enjoy! Watch it here. From Chow:

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-45572418380667640932011-04-13T10:32:00.000-07:002011-04-13T10:33:32.378-07:00

Trofie Pasta with Wild Mushrooms and Garlic This has now become a Kemp family staple. Trofie is a Ligurian style of pasta that I first had in Riomaggiore in Cinque Terre, Italy. I was happy to find it in Pasadena, but I certainly paid out the nose for it. The traditional way to serve trofie is with pesto, but I decided to make it with sautéed mushrooms in butter. Seriosuly, one of my favorite

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-2464449666066928982011-04-11T09:30:00.000-07:002011-04-11T22:30:38.712-07:00

Charcuterie Plate: Duck Paté with Porto, Pepper Cured Pancetta, Fararri Prosciutto, Assorted Olives, Homemade Pickled Beets and Croutons.    This was my first attempt at putting together a charcuterie plate, and it was pretty tasty. We paired it with Orval, which is a trappist ale brewed with brettanomyces from, you guessed it, Orval. It was so tasty. Orval is a great beer that I tend to

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-80945202003836906042011-04-08T09:30:00.000-07:002011-04-08T09:30:01.581-07:00

Bacon n' Eggs Salad. Pancetta, boiled egg, shaved fennel, orange supremes, cress, & orange vinagrette. Photo by Jessica This salad came about because I accidentally ordered the wrong sort of pancetta from the eat counter. I meant to get the cured kind, that you can just eat out of the paper, but I accidentally pointed to the wrong one. I think what would have been better is if I hadn't cooked

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-43768938056113722792011-03-18T11:00:00.000-07:002011-03-18T11:00:00.574-07:00

By MLEJennifer Rubell is a contemporary New York artist who frequently uses food and drink as media in a dynamic and almost theatrical way. Her pieces provoke and rely on audience participation. I am literally brushing the surface of her cataloged projects and I recommend you take your lunch break and do the same. This beautiful video by Gestalten is part of a biweekly film series on visual

MLEhttp://www.blogger.com/profile/09506040479225823615noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-55625504763995812532011-03-17T09:30:00.000-07:002011-03-17T09:30:00.958-07:00

The Hostess' Cupcake by Laurel Dailey Course 8 - The Hostess' Cupcake Milk Chocolate Soup, Dark Chocolate Cake, Mallow & Créme Center, Dark Chocolate Ganache, Vanilla Squiggles, Orange Blossom Honey, Raspberries

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-84447936175225491242011-03-16T09:30:00.000-07:002011-03-16T09:30:00.715-07:00

Casserole by Laurel Dailey Course 7 - CasseroleTater Tot Bits, Braised Oxtail, Cypress Grove Purple Moon Gouda, Mushroom Bisque, Peas We don't have any photos from either nights because it got too dark to shoot at this piont, so I thought I'd share some photos of the different people who attended both events. Enjoy!

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-46599047542579822442011-03-15T09:30:00.000-07:002011-03-15T09:30:01.291-07:00

Pot Roast by Laurel Dailey Course 6 - Pot RoastSous Vide Lamb Rack, Pot Roast Spiced Short Ribs, Butter Poached Carrots, Potatoes and Baby Onions, Bordelaise, Gravy 

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-43029580026190989282011-03-14T09:30:00.000-07:002011-03-14T09:30:00.391-07:00

Happy Meal by Laurel Dailey Course 5 - Happy MealMc Duckns: Pork Bellie Rillette, Duck Confit covered in Panko, Eucalyptus Honey, Cress, Dehydrated Bacon, Orange and Spice Aioli, Belgian Fries, Circus Mustard, Spicy Ketchup, Orange Drink: Fresh Squeezed Orange Juice, Orange Blossom Water, Vanilla Dry Soda McDuckns frying to a golden crisp Getting ready to plate

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-1387830262346907852011-03-11T09:30:00.000-08:002011-03-11T09:30:02.493-08:00

Handi-Snacks by Laurel Dailey Course 4 - Handi Snacks Cheese PlateRipened Brie with Truffle Honey, Date & Pecan Crackers, Walnut and Fig Butter Crackers, served in Handi-Snack house. Rogue Smoked Blue Cheese, Prioscutto di Parma served in saucer. All served a top personalized maps to each guests childhood home.

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-78086405193727484372011-03-10T09:30:00.000-08:002011-03-10T09:30:00.079-08:00

Snow Day by Laurel Dailey Course 3 - Snow DayGrilled Cheese and Tomato Soup: Butter Grilled Sourdough Bread, Sharp Cheddar Cheese and Apple Ice Cream, Tomato Sorbet, Lemon Roasted Garlic Mousse, Strawberry Balsamic Glaze, Smoked Fluer De Sel. Served on top of smoking dry ice and chive oil.

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-89814952845432268852011-03-09T09:30:00.000-08:002011-03-09T09:30:02.435-08:00

Family Breakfast by Laurel Dailey Course 2 - Family BreakfastEgg Yolk Custard with Kalamata Olive Sea Salt, Orange Maple Mousse, Brown Sugar Cured Pork Belly, Concord Grape Geleé, Lemon Aioli, and Toast Point. Jessica enjoying some leftovers. Plated, ready for service Ashley serving the second course

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-86706742054121791182011-03-08T19:24:00.000-08:002011-03-08T20:07:50.724-08:00

Negroni with a Twist by Laurel Dailey Course 1 - The Classic Negroni, with a twist...capWe started the dinner out with a classic aperitif: 1 part campari, 1 part sweet vermouth, 1 part gin. To this we added .5 parts biscotti liquer, a squeeze of lemon and orange, and topped it off with seltzer water. Each cocktail was served with two tea candles, the zest of an orange, and a flute filled with

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-38432432125450741642011-02-28T22:21:00.000-08:002011-02-28T22:21:09.430-08:00

Last year we did our biggest dinner around this time. It was a 10 course mini feast for the ears and the gastronomically-adventurous. As 2010 came to a close and we filed a few more YBF dinners under our belt, we set out to try another larger-than-life music themed dinner. This time around, I fell short of compiling a top ten (or so) list of favorite singles from the year (the theme of last

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-82552763626312180932011-01-28T18:25:00.000-08:002011-01-28T18:32:01.935-08:00

by Laurel Photo from Cascade's website I realize it's not exactly in the best taste (or with Lady Luck on one's side) to begin a post after an extended absence with an Eminem reference, but such are my transgressions toward The Internet at large. So, Shady's back, blah, blah, et cetera. And so am I, as it were. I've martyred myself like a valiant Joan of Arc - Joan of Alc(ohol) - for your sakes

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-740681751174465102011-01-27T14:02:00.000-08:002011-03-15T21:04:22.181-07:00

by Jessica So today's lunch is leftovers from last nights dinner. My husband BBQ'd a chicken and some veggies, so I made them into lettuce wraps. I used teriyaki sauce on top - so good. Then I also made some occur cows and lentils. The little star is a lentil cake with a walnut pressed on top. I also got up this morning and made breakfast for Tyler and I - but I wasn't hungry at the time so I

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-29866743984818056922011-01-26T13:02:00.000-08:002011-01-28T14:56:34.831-08:00

by Jessica I made my husband and I Bento boxes for lunch today. We've just completed our HUGE January YBF Dinner (photos coming soon) and we're back to eating healthy. So I thought I'd share my first Bento attempt.  What's inside:On the right is a simple salad with Butter Lettuce, Taiwanese Lettuce (A Choy), Pea Sprouts, Sugar Snap Peas, and Dried Cranberries. The green pod has a simple potato 

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-34170154666423786652010-12-06T20:11:00.000-08:002011-01-28T14:57:15.791-08:00

Ash and I preparing blini, insanely time critical.  by Jessica For the few of you, out there, who still read this blog, you may recall that we do dinners every so often. Since this websites launch, in the fall of last year, we have completed nine dinners. When I went back through all of my google docs to count all of the dinners we'd done, I was  underwhelmed by the results. Nine. Just nine.

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com2tag:blogger.com,1999:blog-567488413258441851.post-50570552286458597942010-10-25T11:06:00.000-07:002010-10-25T13:13:22.715-07:00

By MLE Genius! The art of drawing and cooking has been brought together by the wonderful creators of the blog They Draw & Cook. Anyone can submit their illustrated recipes to the blog that eventually plans to be published as a book. Featured on my post is the whimsical work of fellow creative twin Jenny Louie, who submitted this adorable aquatic themed recipe for Spicy Tuna, yummy.

MLEhttp://www.blogger.com/profile/09506040479225823615noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-39427203738207090642010-08-23T22:51:00.000-07:002010-08-23T22:53:35.120-07:00

Fresh local produce, especially in the summer time, is something to be savored. Growing up in California, I was unknowingly spoiled by the abundance of local offerings and year-round farmers markets–things my out-of-state friends like to remind me are not universally common. Though my affection for fresh produce of the tomato-kind has been a more recent development, I thought I'd take this

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com2tag:blogger.com,1999:blog-567488413258441851.post-13082410826379537462010-08-10T00:56:00.000-07:002010-08-10T01:18:46.905-07:00

The 13th Annual IPA Festival at the Bistro in Hayward, Ca 54 beers. 8 hours. 1 glass. You do the math...no really, you better not trust that one to me. When you spend an entire day drinking deliciously hop-tastic IPA's, those tasks which require an astute level of left-brain-ed-ness are automatically removed from your canon of responsibilities. Thus, duties such as math and the kind

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com2tag:blogger.com,1999:blog-567488413258441851.post-20149059205729779452010-08-03T10:21:00.000-07:002010-08-03T10:22:59.248-07:00

By Laurel LA Street Food Festival 2010, July 24, 2010 from Tyler James Kemp on Vimeo. LA's inaugural Street Food Fest back in February saw hoards of people choking the byways of downtown LA in search of the very best that our beloved food trucks had to offer. Though some complained about the lines, others still couldn't even get into the festival - owing to poor planning, no doubt. Those who

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com4tag:blogger.com,1999:blog-567488413258441851.post-69209145162976068282010-08-03T00:24:00.000-07:002010-08-03T00:31:50.995-07:00

    One of the best things about having a fisherman for a grandfather is growing up on fresh-from-the-ocean fish at your constant disposal. One of the worst things, is never being able to order fish from a restaurant; it'll inevitably disappoint. Luckily, my grandfather also supplied me with an education on properly preparing seafood of many kinds, including the delicious halibut I had been

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-17477821467751581842010-07-24T01:01:00.000-07:002010-07-24T01:12:27.870-07:00

By Laurel Well friends, straightaway I should divulge that there's no brilliant picture here, no set up, no well-thought-out photography. What I have is proof (100 proof, if you will) that this is a drink suitable for summer meanderings, and in the meantime, a video to whet your appetite for all things artistic and inspiring.  (Click through for more) You'd think, after two weeks in

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-26923114534527062392010-07-12T18:48:00.000-07:002010-07-12T18:55:28.655-07:00

I love a good potluck. Nothing bad can be said about tables crammed full of creamy hot dishes, pies, and all of the delightfully comforting home-baked goodness...except maybe that you might leave said potluck on the verge of cardiac arrest, or in my case, with a colossal allergic reaction to all of the wheat you just ingested about to rear it's ugly head. In an effort to attend one of such

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-47451403177039318822010-07-10T23:54:00.000-07:002010-07-10T23:55:45.322-07:00

By Laurel From eatyourbestfriends on Vimeo. Video by Tyler James Kemp In honor of the long-awaited Summer (which, for some of us, is taking her sweeeet time getting here), here's a video tutorial I made with Tyler on how to make the perfect mint julep.  Click through for the recipe! 3 oz. Bourbon (I use Maker's Mark in many of my mixed whiskey-based drinks) 1-2 bushels of mint 1/4 oz.

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-4919417034017253352010-07-02T00:30:00.000-07:002010-07-02T11:37:53.766-07:00

By Laurel This delightful gem was taken by Laurel's iPhone, so she claims no photographic responsibility for its quality I'd say this is an item for full disclosure, but it's no secret so let's call it more of a reminder: I'm not a bartender. At best, I'm a hobbyist, and at worst, I'm preparing my friends and colleagues for a time when I'm on Child Services' speed dial for slipping a little

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-67309045317327178242010-06-28T23:07:00.000-07:002010-06-28T23:20:32.647-07:00

by Bree Fact: Nobody can prepare a piece of meat better than my grandmother.  Also Fact: Nobody has more kitchen gadgets than my grandmother.  While in desperate situations, I've found that the back end of a stapler or a spare plank of wood will do the job just fine, I've found that the best method for pounding in a nail involves using a hammer. Similarly, having the right kitchen

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-17650690013382219412010-06-25T22:54:00.000-07:002010-06-25T23:55:36.068-07:00

by Jessica The Victoria For those of you who only skimmed my last post, I'll repost the story behind this particular drink now. Make sure you click through for the recipe. For those of you who attended the party, yes I changed the name. It was at one time called "Calm the Hell Down". But I just can't imagine ordering that at a bar, plus it gives off the wrong vibe. I wanted to create a drink

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-61526475935741161632010-06-22T22:15:00.000-07:002010-06-22T22:30:13.869-07:00

by Jessica On May 31st we hosted a small website launch party for a few close friends. Click through to see the rest of the photos from the evening. Recipes will follow! All photos by Laurel. I belive you've already been introduced to Posey via one of Laurel's previous blogs. This was the first time we had him as our head server. The evening before we all went through each course

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-88146905900146235552010-06-21T21:35:00.000-07:002010-06-21T21:41:39.866-07:00

by Bree   I love discovering new ways to use beer in my recipes. Sometimes I don't know that it actually improves on a recipe (case and point: a few months back I had a disastrous experiment with a cheddar-stout bread that turned out so salty, the dog wouldn't touch it!) notwithstanding, it's a great joy for me to play mad scientist in my kitchen, armed with a bottle of beer and my personal

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-14040916812891165042010-06-18T00:02:00.000-07:002010-06-18T00:04:27.105-07:00

By Laurel Got a bottle of Laird's Apple Jack lying around the house, taking up space? No? Well get yourselves to Bevmo and procure a bottle, because you're gonna need it if you want to make yourself a Kentucky Jack this weekend.  Not to mention that once you have it, you'll find that Apple Jack seems to go with everything, and you'll scarcely remember what your mini bar was like without it.

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-45630268078146766342010-06-15T13:17:00.000-07:002010-06-16T22:45:25.078-07:00

by Bree Being the total beer nerd that I am, I have found my way into various beer clubs and tasting groups over the last year or two. As my fondness for craft brew grows, I am finding more and more people just like me (who knew!) who head out to their local pub, armed with notebooks and pens (or in my case, sometimes just a smart phone) tasting and note-taking. Trendy as it's become, it's one of

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-53862150536477995952010-06-11T00:09:00.000-07:002010-06-16T23:11:55.245-07:00

by Laurel Photo by Laurel Dailey If you've ever found yourself a privileged attendee (though we prefer the term guest) of a YBF dinner, then you've no doubt seen Tyler Kemp in action as the maître d’ (though I prefer the term Master of Ceremonies). He explains the courses, pours the water, uncorks the wine, and picks guests' jaws off the floor after any particularly exemplary dishes. At our

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-46266155244745591482010-06-08T09:17:00.000-07:002010-10-25T12:15:11.342-07:00

By MLESweet Dreams from Kirsten Lepore on Vimeo.Grab yourself a bag of popcorn and a pop, find a comfy chair and your laptop. Maybe even grub on a piece of kale. Kale? Yes, that highly nutritious form of cabbage with powerful antioxidant properties and also intensive creative possibilities. That is, according to Kirsten Lepore, a freelance animator, director, and experimental animation grad at

MLEhttp://www.blogger.com/profile/09506040479225823615noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-77687392278229519132010-06-07T15:54:00.000-07:002010-06-16T22:45:55.032-07:00

by Bree One of my favorite memories from when I was a little girl, was having tea parties with my grandmother. We would sit in the formal dining room and sip Chinese Jasmine tea while we snacked on cookies (usually walker's shortbread). She would teach me how to sit up straight, fix my tea, and have polite, ladylike conversation. While that last part didn't stick with me quite as well, I

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-8347064456438094392010-06-01T23:58:00.000-07:002010-06-16T22:07:29.587-07:00

In an effort to remember the various beers I've try been trying, I started a Twitter beer journal.  I've tried keeping tasting notes, slips of paper in my wallet, but I always manage to misplace the papers or forget a pen.  So I started a Twitter account, which lists the details of each beer I try. If you haven't discovered the list, it's on the right side of the site.  Here is

Tyler James Kemphttp://www.blogger.com/profile/12067544997215615771noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-88156371719457754302010-05-31T20:30:00.000-07:002010-06-16T22:46:33.518-07:00

by Bree Well, it's moving weekend for me, and I have packed and boxed and hauled my little heart out...and now it's dinner time. Normally, this would mean that I would find the closest little taqueria (of which there are a plethora in my new San Jose neighborhood) and deem it "kitchen" for the next week. However, as I am coming to terms with my wheat and dairy intolerance a little more each day,

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-47695987468718481802010-05-28T07:00:00.000-07:002010-06-16T23:11:55.246-07:00

All photography by Laurel Dailey (that's me, by the way) I'd start this column by tossing a few Thank-God-It's-Friday aphorisms your way, but if you're like me, then you've already been flooded with a deluge of similarly worded Facebook status updates reflecting their author's unbridled glee at the upcoming weekend. Eh, who needs it, right? And if your fingers are poised above your keyboard

LDhttp://www.blogger.com/profile/17632462807428227449noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-91509994873608543532010-05-26T10:39:00.000-07:002010-06-16T22:07:29.589-07:00

Photograph by Jack Frost We need to embottle evil.   Lucky for us, Budweiser is big on education.  I can't watch a Clydesdale without criticizing its stoic trot; I hate frogs that make sounds, large chested women, and bros impersonating bros on television.  And I'm not all that fond of the sporting events or presidential debates that these "educational opportunities" are sandwiched in

Tyler James Kemphttp://www.blogger.com/profile/12067544997215615771noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-20344700295514914622010-05-24T18:11:00.000-07:002010-06-16T22:06:03.195-07:00

While we don't have a family game night, nor are we particularly fond of going around the Thanksgiving table and announcing what we're thankful for, my family has spawned a few unique traditions which I intend to perpetuate. So we're clear--the traditions I'm referring to are not among those which the great Hank Jr. sang of (I'm just sayin...if you know my family, you might wonder). Instead, I

Breehttp://www.blogger.com/profile/06614676831703679743noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-42294277208628569632010-05-24T10:02:00.000-07:002010-06-16T22:40:54.257-07:00

by Jessica Yes, I said we. I've gone ahead and redesigned the site. Enjoy. But that's not all. I'm adding authors. The sites called EAT.yourbestfriends after all. So from here on out, EAT.yourbestfriends (EYBF) will be a group blog. Each new blogger will be showcasing their expertise and observations on specific subjects, but will also be posting at whim on whatever they feel like. I love

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com3tag:blogger.com,1999:blog-567488413258441851.post-11946435643004669052010-04-10T22:42:00.001-07:002010-06-16T22:08:05.205-07:00

I want this. In every size. http://www.japantrends.com/perfect-ice-for-perfect-drinks-from-taisin/ (photo from theawesomer.com)

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com2tag:blogger.com,1999:blog-567488413258441851.post-4117335890461780632010-03-30T08:46:00.000-07:002010-06-16T22:08:05.206-07:00

Well it's been ages since I've updated this blog. There is a reason I promise. Tyler and I have been taking a break for about a month now to plan out our summer happening and revamp this blog. So that's been taking up much of our time. BUT!!! there are things to look forward to. YBF is returning at the end of April with events happening all the way through fall. Here's a list of what we've got on

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-69712830671435838772010-03-15T22:31:00.000-07:002010-06-16T22:08:05.208-07:00

So I've been horrible at posting lately - I do apologize. I'm in the midst of tuning up and tweaking the site, so I've been having a harder time staying on top of my posts. Regardless, this was my favorite out of all the cupcakes. I am still perfecting each of these cakes, but if you're going to try one of them - I'd suggest this one. So without further ado - the good 'ol how-to:

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-49036432661129120612010-03-03T21:41:00.000-08:002010-06-16T22:08:05.210-07:00

soubriquet said...Where in the world do you drink a cup of english tea with cream and lemon? Here in England, certainly not. Milk, not cream, in tea, cream's fine in coffee, but in tea? Urgh! And the lemon's a touch that's instead of a dairy product, not as well as. Try a drop of lemon juice in tea with milk and watch the milk curdle and precipitate out. The cakes look good though! Guys -

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com2tag:blogger.com,1999:blog-567488413258441851.post-55356020313191122862010-03-01T21:40:00.000-08:002010-06-16T22:08:05.211-07:00

As promised - the first of three recipes. The cake part of this cupcake is VERY light and airy. It was pretty funny picking it up and comparing it to the rather heavy bacon cupcake. Even in cupcake form - the parfait still masquerades as the "light" option - though in this case it's grams that determines this - and definitely not calories. Ingredients for granola topping1 cup rolled oatsa

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-58487824087652016562010-02-23T22:09:00.000-08:002010-06-16T22:08:05.212-07:00

This last weekend I attended the 17th Beatnik night over at my old house. Beatnik is a night, cheekily named, where friends and strangers are welcomed into someone's home (in the past it's been my old house or a neighboring "boys" house) and asked to share something with all who have gathered. It once started as a place to read and explore prose and literature - but has evolved in to a night of

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com4tag:blogger.com,1999:blog-567488413258441851.post-31117663430039176702010-02-16T09:31:00.000-08:002010-06-16T22:08:05.213-07:00

Here are more images from the following night when we served everyone! Enjoy.  All photos courtesy of Grayson.  Perhaps my favorite image of the night. Lehua - don't kill me...it's just priceless:

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com3tag:blogger.com,1999:blog-567488413258441851.post-9026281722467292142010-02-14T15:33:00.000-08:002010-06-16T22:08:05.214-07:00

So last Sunday we did our last YBF Two Week Dinner, for awhile, for eight of our family and friends. It was a grand time. Tyler and I have been planning on taking March off for awhile now (from doing our dinners) to rethink, re-brand, and re-focus this blog and our dinners. So this last meal needed to be a fun one. I knew I wanted to do something with the theme of love, but in a more ironic or

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-81890661292061000832010-02-14T14:08:00.000-08:002010-06-16T22:08:05.216-07:00

Here's the 3rd post from the Sundae courses from our Home Alone themed dessert. Enjoy!Photo by Laurel Dailey. Ingredientsfor Sorbet 80 ml water130 grams sugarZest of 1 lemon2 tsp ginger225 ml heavy cream, half n half, or milk60 ml lemon juice 35 grams melted chocolate (you won't need this till the following day) for Anise MarshmallowSee Alton Brown's recipe for Marshmallows. Add 1 tsp. anise

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-72484234844811759412010-02-12T13:52:00.000-08:002010-06-16T22:08:05.217-07:00

Recipe number 2! This was my favorite ice cream of the night. When it comes to brown butter - I can't help myself.Photo by Laurel Dailey. Ingredientsfor Ice Cream 2 eggs 1/2 cup dark brown sugar 1 cup milk   3/4 cup heavy cream 1 tsp. vanilla extract 1 cup butter (you won't need this till the day after you make the ice cream bases btw) for Powdered Toast 3 or 4 slices of day old bread,

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-49015578954626366652010-02-11T19:01:00.000-08:002010-06-16T22:08:05.218-07:00

This is the first of 3 recipes I'll be posting from the Home Alone themed dessert tasting menu I did way back in December. Took me long enough! These are from the "Keep the Change" Sundae courses. (Kelsey - this one's for you. Don't think I forgot...)Photo by Laurel Dailey. Ingredientsfor Gelato 2 cups milk 1 cup heavy cream 1/2 cup sugar 1 1/2 cups fresh pine needles  1/2 cup to 3/4 cup

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-90856229888020301242010-02-08T20:55:00.000-08:002010-06-16T22:08:05.219-07:00

Let's go get a burger soon! Yes?4 out of 5 stars  Yelp!

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-8518716879695498952010-01-28T19:21:00.000-08:002010-06-16T22:08:05.220-07:00

This is the recipe for the cake I made for Kevin's birthday dinner. I suggest you try this out - it's sublime. Birthday Cake - Chocolate soup with earl grey cake, Meyer lemon buttermilk sherbet, and Pear cider soaked pears Lemon Buttermilk SorbetThe recipe for this simple sorbet comes directly from Canelle et Vanille who got the recipe from David Lebowitz. It would be somewhat lame for me to

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-43364837073535393392010-01-25T21:04:00.000-08:002010-06-16T22:08:05.222-07:00

Yu Me Ya (Sake House) 4 out of 5 stars Check out the review here!

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-38466069185626211142010-01-20T14:13:00.000-08:002010-06-16T22:08:05.223-07:00

Course number six was based off of Grizzly Bear's "Two Weeks." To be honest, this dish was a last minute change. Tyler and I were going over the menu on Friday and he mentioned how many dishes were sweet. I realized that 7 of the dishes all had something sweet in them, and 6 were entirely sweet. So I made a few changes and one large one - this dish. Originally this dish was going to be a Urfa

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-23359544419603388572010-01-19T19:40:00.000-08:002010-06-16T22:08:05.224-07:00

Course number three was based off of Atlas Sound's "Walkabout." There was just something so innocent and so nostalgic about the song. I swear it could be played during an episode of Happy Days and no one would notice. Ok...well maybe they would. The minute I heard this song I knew I needed to do a milkshake.  And even though milkshakes aren't actually something that I have a strong childhood

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-13945322755964571342010-01-17T21:28:00.000-08:002010-06-16T22:08:05.225-07:00

Let me take a moment to say that though this blog is currently titled "Your Best Friend" this blog is not the work of just one person. It takes a rather small army of creative, hard-working individuals to make YBF work. Tyler and I will be transitioning this blog over to encompass all the personalities and musings of this small gaggle of food aficionados in the coming months. You may have noticed

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-89664154071157197962010-01-16T20:19:00.000-08:002010-06-16T22:08:05.227-07:00

So Laurel sent me over a hundred images from the actual night of the dinner. I'll be uploading them over the next few days. This first round shows us getting ready right before everyone came over. We had a few minor mishaps along the way - most were pretty funny. This time around was a bit of scramble - kinda like how you imagine last few minutes of iron chef to be - except not anything like that

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-59260299975427860492010-01-12T20:14:00.000-08:002010-06-16T22:08:05.234-07:00

So I've talked about Laurel before. You can meet her here, here and here. And I've asked her to shoot some of my food stuffs too, here and here. What I haven't mentioned before is that we've been putting our heads together for years, combining our perfectly paired grab bag of skills to yield some imaginative results. There was the time we created large scale collages using our friends as models

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com3tag:blogger.com,1999:blog-567488413258441851.post-42724314481455551762010-01-11T21:32:00.000-08:002010-06-16T22:08:05.239-07:00

Back in December I attempted to do a cooking related event every weekend. Forgetting that December contains Christmas, New Year's Eve and one of the busiest weeks at work I gladly threw myself into one of the most gastronomically challenging months I've had to date. At the end of the three weekend epicurean whirlwind I prepared one of my favorite events I've done to date, a Home Alone themed

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-33931271252794079902009-12-21T22:46:00.000-08:002010-06-16T22:08:05.241-07:00

  Mushroom, Bacon Bisque with beer foam  Ingredients2 cups dried chanterelle mushrooms, soaked for 30 minutes in hot water, liquid reserved1 1/2 cups Duck stock (recipe follows)2 T. unsalted cultured butter2-3 T. bacon fat (from 2 strips thick cut cured bacon, reserve bacon)3-4 shallots, depending on how much you like shallots1 cup heavy cream For duck stock1 duck leg and thigh bonereserved

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-28532506147441097002009-12-21T22:41:00.000-08:002010-06-16T22:08:05.242-07:00

(The custard is what's in between the round slice of mango and the savory pie crust at the back right corner of the plate)    The original recipe for this comes from http://alineaathome.typepad.com/. I originally used this recipe for the banana cream in the Dim Sum course at the better with beer dinner. This time around I changed it up a bit. I don't have the Alinea cookbook so I had to guess

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-63163730759670127682009-12-21T22:35:00.000-08:002010-06-16T22:08:05.243-07:00

Two Sunday's ago Tyler and I created a 5 course meal for our cousin's birthday. Sonya contacted us back in November to see if we'd do a private dinner in the YBF Two Week dinner style. We jumped at the chance. Here are some photos of the evening as well as shots of every course, compliments of Grayson Kemp. Unbeknownst to our guests I had burned my hand twice that weekend in prep for that

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-53674080410247229432009-12-03T11:12:00.000-08:002010-06-16T22:08:05.244-07:00

Hey y'all. Sorry I've been so MIA lately. I've been super busy. I'm catering a party this Saturday that I'm pretty stoked on - Check out the menu: Blue Plate Special - Chicken Fried Steak and Potatoes Tenderized skirt steak Tempura with whipped potato and wasabi dipping sauce Fig Newtons Homemade graham cracker butter crust with pine nut yogurt cheese and figs drizzled with honey "Tapioca"

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-3742267838097789522009-11-13T19:47:00.000-08:002010-06-16T22:08:05.245-07:00

So here it is - as I promised! More pics from the Better with Beer dinner.               All photos courtesy of Grayson Kemp. More photos here!

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com4tag:blogger.com,1999:blog-567488413258441851.post-77786732241516813422009-11-12T21:49:00.000-08:002010-06-16T22:08:05.246-07:00

So it's taken me awhile but I'm finally posting the recap to the Beer Tasting Dinner the we did here at the apartment last Sunday. My brother-in-law Grayson took all the shots of the night. They are AMAZING! I hope you enjoy! "Grilled Cheese" Toasted chocolate brioche and walnut yogurt cheese; chocolate brioche buttered on the bottom, topped with sage aged cheese, smoked salt and dehydrated

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com2tag:blogger.com,1999:blog-567488413258441851.post-90770799966012803852009-11-09T20:34:00.000-08:002010-06-16T22:08:05.247-07:00

Last night went off without a hitch! What does that even mean? I'll have images of the "test night" where my bro-in-law took a bunch of the plating shots and then I'll put up the images he took from the actual night of. For now let's talk duck. Mmmmm duck. The very first time I ever had duck was at Napa Rose the night before my husband and I departed for England. Laurel had been talking

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-4185304545488720642009-11-02T10:52:00.000-08:002010-06-16T22:08:05.248-07:00

So I've been a tad MIA lately and i apologize. I got hit with a cold a few days ago and it's pretty nasty. I haven't been cooking at all because obviously I did not want to contaminate anything. But I will post a little progress report with a few recipes sometime soon. I did make use of the weekend- I SWEAR. So here's a couple fun and easy recipes I've had hanging around since the summer. Even

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-31300982720562222432009-10-31T16:35:00.000-07:002010-06-16T22:08:05.249-07:00

Eventually I'm going to get a lot better about cleverly naming these meals - but for now, it's a beer pairing menu. And I've finally landed on it more or less. I've already started preparing for it this weekend (hence the lack of posting) and here it is:Grilled cheese - green apple, walnut yogurt cheese, toasted chocolate broiche, village cheese, olive, bacon, persimmon chips with butter and

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-64185753024083659102009-10-26T16:03:00.000-07:002010-06-16T22:08:05.250-07:00

November 08, 20094 p.m.This time around I'll be making a 5 course meal, paired with 5 different beers. There will be a constraint - just like I had last time. But instead of divulging the challenge now - I'd rather have my guests guess during the dinner and then I'll fill everyone in when I post my final images.I have 6 open spots for Sunday afternoon/night. The cost will be either 40 or 45

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com8tag:blogger.com,1999:blog-567488413258441851.post-38728407151599934162009-10-21T19:35:00.000-07:002010-06-16T22:08:05.252-07:00

Every time it rains in Los Angeles I think, "Soup!" I don't know about other Los Angelenos, but when October rolls around I start longing for stormy weather. Sigh.Ingredients2 sweet potatoes, roasted at 350 degrees for an hour and a half2 small potatoes (red, white, new)1 yellow onion1/4 c. Earth Balance or butter (more to taste)1 tsp. nutmeg2 tsp. cumin1/2 tsp. salt1 clove garlic2-3 slices

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com1tag:blogger.com,1999:blog-567488413258441851.post-39823360940927227352009-10-17T14:29:00.000-07:002010-06-16T22:08:05.253-07:00

So Friday we had a baby shower for one of my co-workers and I decided to try my hand at making cupcakes. Now - truth is - I've never made cupcakes from scratch before. The closest I've ever come is making Soda Pop Cupcakes back in the day. So this is my attempt. There are a few things I would do differently next time - but I've left the recipe exactly how I made it - and I'll put in parenthesis

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-52712666044387346902009-10-16T22:55:00.000-07:002010-06-16T22:08:05.254-07:00

The other night I was wondering around my HUGE kitchen trying to figure out what to make. I had virtually no fresh vegetables except half an heirloom tomato. Then I noticed a bag of lentils sitting unassumingly at the back of my pantry. I had shamelessly ignored these lentils for a good half a year. I believe the last thing I made with them was a total chalky disaster. But I decided to try one

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-18805382076684748302009-10-11T21:17:00.000-07:002010-06-16T22:08:05.255-07:00

So I have a few leftovers from last Sundays/Mondays meal. Tonight I made a dessert from the filling I used in the Fig Brulée and the Gelato from the final course. Here it is:1 Sweet Potato1/4 c. Earth Balance1/4 tsp. Anise oil4-5 Ginger SnapsGranulated SugarRaw Olive Oil and Coconut GelatoRoast sweet potato in oven at 350 degrees for an hour to an hour and a half. Remove sweet potato flesh from

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-16855064679484087742009-10-08T21:30:00.000-07:002010-06-16T22:08:05.256-07:00

Beet & Portabello Walnut Paté on a Pumpernickel Crouton with Lemon Cashew Cream.Gin Mini Shot with Cucumber Caviar.Sauteéd Fennel, Leeks, Brussel Sprout Leaves, Zucchini, and Pancetta on a bed of Pistachio Cream**Though every dish in this meal happens to be vegan based - there are two which have different kinds of meat as one ingredient. One of my guests was a vegetarian - so I easily made her

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com2tag:blogger.com,1999:blog-567488413258441851.post-15583601567586210672009-10-08T21:23:00.000-07:002010-06-16T22:08:05.257-07:00

I made the same meal the next night for my old roommates. It was great. Laurel shot the whole evening including all the courses. These are a bunch of shots from getting everything together.

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-72960221750349757212009-10-08T20:56:00.000-07:002010-06-16T22:08:05.258-07:00

So the night went off without a hitch! Enjoy!Beet & Portabello Walnut Paté on a Pumpernickel Crouton with Lemon Cashew Cream.Gin Mini Shot with Cucumber Caviar.Sauteéd Fennel, Leeks, Brussel Sprout Leaves, Zucchini, Pancetta on a bed of Pistachio Cream, topped with Purple Potato ChipsFigs stuffed with a Sweet Potato Anise Mousse, bruleéd, sitting atop a bed of Ginger sand.I don't have photos of

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-50952623136552871472009-10-08T20:44:00.000-07:002010-06-16T22:08:24.404-07:00

There's a great instructional about how to make these. I followed that to a tee. I got the scale off Amazon just like the guy suggests (it's GREAT). I also got syringes off Amazon too - though my husband ran out and got me an oral syringe from Walgreens that worked well for larger caviar too. I got my chemicals from the same place that I got my beet powder.All the following photos are courtesy of

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-57943411707750731632009-10-08T20:25:00.001-07:002010-06-16T22:08:24.405-07:00

My little patés waiting to be dusted with beet powder! I can't take credit for this recipe - I used one from allrecipes.com I made a few adjustments but basically it's exactly the same.Beet & Portabello Mushroom Paté1 cup walnuts1/2 cup minced shallots1/2 cup unsalted butter (earth balance)3/4 pound portabello mushrooms, chopped1 tablespoon roasted garlic puree1/4 cup chopped fresh Italian

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-81326310673430979002009-10-08T19:53:00.000-07:002010-06-16T22:08:24.406-07:00

The shot above shows the little bundt cakes after they've been soaked in elderflower syrup.Elderflower Syrup1/2 c. sugar1/2 c. butter1/4 c. elderflower syrupPut all ingredients in a sauce pan and heat until the sugar dissolves. Pour over bundt cakes while they are still in their pan and let soak for a few hours.

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-81738157960182193302009-09-29T19:15:00.000-07:002010-06-16T22:08:24.408-07:00

Sigh. So I'm going back and forth. I can't decide about the pasta. I'm just not sure the consistency is right. I may still attempt to make the gnocchi after all.I digress.I made the Macadamia Rosemary Pesto tonight which I decided to make more like a sauce (by decide I mean accidentally). It will work really nicely with the pumpkin pear pureé...I hope.Macadamia Rosemary Pesto:1/2 c. macadamia

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-89240341279750212012009-09-28T21:55:00.000-07:002010-06-16T22:08:24.409-07:00

So on Friday I realized that I didn't have a proper salad on the menu. So I started to think of something simple that I could throw together. I remembered that I have a ton of walnuts, and I saw a great walnut paté in my Real Food Cookbook. So I figured I could do that, maybe add a few mushrooms - make it really savory. I'd press the pate into some chocolate modls that I have. So what now to go

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-34630590344252032732009-09-28T10:30:00.000-07:002010-06-16T22:08:24.410-07:00

So I made "gnocchi" Saturday afternoon. This was my first time making gnocchi - so I didn't really know what consistency I was looking for. I had taken a recipe that was originally meant for sweet potatoes and used pumpkin pureé from a can - which was probably my first mistake. I thought it was too wet - so I kept adding flour...until I had basically made a pumpkin pasta. So being the optimist

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-51874928405169404442009-09-25T22:49:00.000-07:002010-06-16T22:08:24.411-07:00

I found the base recipe of this gelato at the The Raw Chef Blog. I tweaked the recipe quite a bit, and I loved the results. Sorry no pictures for this one - but I assure you there will be good ones when i serve it. I'm doing a second dinner with the same menu on October 5th which the lovely Laurel Dailey has agreed to shoot.Raw Coconut and Olive Oil Gelato*Meat-free, Dairy-free, Egg-free,

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-72230514772509035862009-09-25T22:38:00.001-07:002010-06-16T22:08:24.412-07:00

This quick recipe was a bit of a mistake - but I liked the results.* vegan, wheat-free, soy-free, soy-freeI started out by reducing 1 1/2 cups of a fruit infused vinegar I got when I was part of the Global Gardens Club. Normally when you reduce vinegar you reduce it by only half, but I was looking for something more syrupy. I let the vinegar reduce all the way down to about a 1/4 of what it was.

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-39661052276087006532009-09-25T22:06:00.000-07:002010-06-16T22:08:24.413-07:00

I found the base recipe for this on Health. Happy. Life. I made a few tweaks and modifications to make it more of a cake. I originally wanted to make a polenta cake - but I couldn't find a recipe without flour.Sweet Corn Cake*meat-free, dairy-free, egg-free, wheat-free, soy-freeI halfed this recipe and it made about 6 small bundts. I assume a full recipe would be around 12.3 large ears of corn,

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-48429591877319026092009-09-25T21:39:00.000-07:002010-06-16T22:08:24.414-07:00

So I had this idea about a month ago to start something called 2 Week Dinners. The basic premise is that I'd have 2 weeks to prepare a meal that not only challenges me as a cook - but also challenges my guests and their palates. For each 2 Week Dinner I'll be giving myself a set of rules or challenges to stimulate creativity and ingenuity.The first 2 Week Dinner that I'm in the process of putting

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0tag:blogger.com,1999:blog-567488413258441851.post-29202262561694364352009-08-21T23:30:00.000-07:002010-06-16T22:08:24.416-07:00

I was strolling by the organic section in the Long Beach Trader Joes (which I never fully appreciated until I moved to Whittier, where the organic produce section is pitiful) and gasp! what's this? Figs?!?!?! I think I missed the fig train last summer - so it must have been over a year since I've had one of these beauties. Anywho - I promptly swiped the box and began eating them in the car ride

Jessica Kemphttp://www.blogger.com/profile/16141193107421644372noreply@blogger.com0