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Red Bean Chili & Honey Sage Skillet Cornbread that filled the house with the most amazing scent while baking. Get the recipe here.

Red Bean Chili & Honey Sage Skillet Cornbread that filled the house with the most amazing scent while baking. Get the recipe here.

#food   #yum   #cornbread   #dinner   #chili  

Photo Diary: Berkeley Bowl

Thanks again to my sister, Bianca, for introducing me to another Bay Area food gem! Conveniently located within walking distance from our cousin’s new home in Berkeley, we headed straight for the grocery store’s spectacular produce selection, with an endless array of exotic as well as local and organic fruits and veggies. My sister and her boyfriend’s mission: to bring home any and all things unfamiliar. I just picked up a couple of things that struck my fancy- a bunch of shisito peppers for frying and a divinely scented ambrosia melon.

Clockwise from top: 1. Berkeley Bowl’s exterior 2. Stone fruits as far as the eye can see 3. Bianca pondering whether to purchase the exotic jackfruit

To learn more about Berkeley Bowl, click here

Look at those layers! I have always wanted to try my hand at a crepe cake, but fear I would lack the patience. 
from: a-piece-of-beautiful

Look at those layers! I have always wanted to try my hand at a crepe cake, but fear I would lack the patience. 

from: a-piece-of-beautiful

#food   #yum   #dessert   #crepe cake   #crepes   #sweet  

Photo Diary: Flitting through the Ferry Building

No trip to the San Francisco is complete for me without a visit to the food mecca that is the Ferry Building. Unfortunately I never seem to have the time to stroll leisurely from shop to shop all day. My last few visits have been utter mad dashes through the space. But each visit is full of old favorites and new discoveries, most notably the smoothest/buzziest coffee I have ever had at Blue Bottle Coffee, a pleasantly seasonal outdoor brunch at Boulettes Larder and requisite macaron purchase at Miette

Clockwise from top: 1. Cappucino c/o Blue Bottle Coffee 2. Poached Egg with Salt Cod Brandade and Toasted Lavain, Applesauce Bread Pudding at Boulette’s Larder. 3. South American Alfajores (shortbread and dulce de leche sandwich cookies) 4. Heirloom Tomatoes Galore at Farm Fresh to You 5. Confections at Miette 

World’s best macarons contained within…

World’s best macarons contained within…

#food   #yum   #dessert   #sweet   #miette   #sf   #san francisco   #macaron  
Garlicky Kale Chips
Kale chips are nothing new, but my version has a secret flavor booster to take this healthy snack up a notch. Instead of tossing the kale in plain olive oil before baking, I make garlic chips, then use the garlic infused oil to toss with the kale. After the chips are finished baking in the oven, I mix in the garlic chips for even more garlicky goodness. Yum! Even though you’ll only need about a tablespoon of oil for the kale chips, go ahead and make a big batch to keep on hand for other uses. Because garlic is always a good idea.
Ingredients
1 large bunch of kale, any variety
4 garlic cloves, sliced paper thin
1 cup olive oil
salt, to taste
Instructions
Preheat oven to 350 degrees. Rinse and dry kale in a salad spinner, then separate the leaves from the ribs and cut or tear into smaller pieces. Set aside.
 Heat the olive oil in a skillet over medium-high heat until very hot but not smoking. Add the garlic chips and cook until light golden brown, about 30 seconds to 1 minute. Remove from pan using a slotted spoon and drain on a paper towel until cool. Reserve oil for another use.
Toss kale with up to 1 tablespoon of the garlic oil and salt to taste. Bake for 15-20 minutes.
Remove from oven and let cool, then toss with garlic chips and serve.

Garlicky Kale Chips

Kale chips are nothing new, but my version has a secret flavor booster to take this healthy snack up a notch. Instead of tossing the kale in plain olive oil before baking, I make garlic chips, then use the garlic infused oil to toss with the kale. After the chips are finished baking in the oven, I mix in the garlic chips for even more garlicky goodness. Yum! Even though you’ll only need about a tablespoon of oil for the kale chips, go ahead and make a big batch to keep on hand for other uses. Because garlic is always a good idea.

Ingredients

  • 1 large bunch of kale, any variety
  • 4 garlic cloves, sliced paper thin
  • 1 cup olive oil
  • salt, to taste

Instructions

  1. Preheat oven to 350 degrees. Rinse and dry kale in a salad spinner, then separate the leaves from the ribs and cut or tear into smaller pieces. Set aside.
  2.  Heat the olive oil in a skillet over medium-high heat until very hot but not smoking. Add the garlic chips and cook until light golden brown, about 30 seconds to 1 minute. Remove from pan using a slotted spoon and drain on a paper towel until cool. Reserve oil for another use.
  3. Toss kale with up to 1 tablespoon of the garlic oil and salt to taste. Bake for 15-20 minutes.
  4. Remove from oven and let cool, then toss with garlic chips and serve.
#food   #yum   #healthy   #snacks   #kale   #garlic  
Party time…
smoked salmon mousse on cucumber rounds at a local spa event

Party time…

smoked salmon mousse on cucumber rounds at a local spa event

Slightly obsessed with smashed potatoes lately.

Slightly obsessed with smashed potatoes lately.

#food   #yum   #potatoes   #side dish  
Tropical Halibut Ceviche in Tortilla Cups
This is a perfect party appetizer! The tropical fruit flavors celebrate this last stretch of Summer, and I just love anything petit. Make sure that your fish is of the utmost freshness when making ceviche, end enjoy!
Makes 24 appetizer servings
Ingredients
8 flour tortillas
1 lb. very fresh halibut, cut into 1/2 inch cubes
1/2 cup pinapple, diced
1/2 cup mango, diced
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
2 tbsp. cilantro
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
Salt and ground pepper, to taste
Instructions
Preheat oven to 375 degrees. To make tortilla cups, use a 2 inch round cookie cutter to cut small tortilla rounds. Place in miniature muffin tins, pressing down to form cups, and bake for 8-10 minutes. Remove from tins and allow to cool completely.
For ceviche, combine all remaining ingredients in a large bowl, cover and refrigerate for 2 hours.
To serve, spoon ceviche into tortilla cups.

Tropical Halibut Ceviche in Tortilla Cups

This is a perfect party appetizer! The tropical fruit flavors celebrate this last stretch of Summer, and I just love anything petit. Make sure that your fish is of the utmost freshness when making ceviche, end enjoy!

Makes 24 appetizer servings

Ingredients

  • 8 flour tortillas
  • 1 lb. very fresh halibut, cut into 1/2 inch cubes
  • 1/2 cup pinapple, diced
  • 1/2 cup mango, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup red onion, diced
  • 2 tbsp. cilantro
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • Salt and ground pepper, to taste

Instructions

  1. Preheat oven to 375 degrees. To make tortilla cups, use a 2 inch round cookie cutter to cut small tortilla rounds. Place in miniature muffin tins, pressing down to form cups, and bake for 8-10 minutes. Remove from tins and allow to cool completely.
  2. For ceviche, combine all remaining ingredients in a large bowl, cover and refrigerate for 2 hours.
  3. To serve, spoon ceviche into tortilla cups.
Chive Risotto CakesAdapted from epicurious 
These I could eat every day. Yummy risotto with chives and parmesan formed into little cakes, coated in panko and fried to crispy golden perfection. So good. Try this recipe with last night’s leftover risotto to make it that much easier.
Ingredients
3 cups (about) low-salt chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white wine
1/2 cup plus 6 tablespoons grated Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 cups panko (Japanese breadcrumbs), divided
3 tablespoons chopped fresh chives
1 egg yolk
2 eggs
Canola oil (for frying)
Additional fresh chives for garnish
Instructions
1. Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm.
2. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds.
3. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat.
4. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
5. Mix 1/2 cup panko, remaining Parmesan cheese and chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. 
6. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat.
7. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Serve risotto cakes garnished with chives

Chive Risotto Cakes
Adapted from epicurious 

These I could eat every day. Yummy risotto with chives and parmesan formed into little cakes, coated in panko and fried to crispy golden perfection. So good. Try this recipe with last night’s leftover risotto to make it that much easier.

Ingredients

  • 3 cups (about) low-salt chicken broth
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 cup plus 2 tablespoons arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup plus 6 tablespoons grated Parmesan cheese
  • 2 tablespoons (1/4 stick) butter
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • 3 tablespoons chopped fresh chives
  • 1 egg yolk
  • 2 eggs
  • Canola oil (for frying)
  • Additional fresh chives for garnish

Instructions

1. Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm.

2. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds.

3. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat.

4. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

5. Mix 1/2 cup panko, remaining Parmesan cheese and chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. 

6. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat.

7. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Serve risotto cakes garnished with chives


#food   #yum   #risotto   #dinner