Posts from the “Recipes” Category

I recently rediscovered my love for asparagus. I could eat it everyday, and kind of do right now. I like it anyway it can be prepared- sautéed, roasted… I even like it raw (in my RAW ASPARAGUS AND LEEK SALAD WITH LEMON ACHOVY DRESSING). I buy a couple bundles at a time and keep ’em around for whenever I’m craving it… which is all the time. So here is the best way to keep these puppies fresh!

*Also, you can find a quick recipe for a simple but so so yummy sautéed asparagus at the end of this post!

THE CECIL PL. SOUR | WITH BOURBON, THYME, & GRAPEFRUIT

Lauren Ariza

Posted on March 19, 2014

Hand crafted cocktails are kind of all the rage these days and to be honest, I dig it. I’m all about the fresh squeezed juices, crazy unique bitters, and extra attention to detail that come with them. Trendy or not, bring. it. on. One particular drink of these sorts that I just LOVE is the classic ‘Boston Sour’. Bourbon, lemon juice, simple syrup, and egg whites…YES egg whites…shaken until frothy and poured over ice. TO DIE FOR. So, if you know me at all, this was something I had to figure out how to make…someway…somehow…and I did [with my own twist of course]. I introduce to you THE CECIL PL. SOUR [named lovingly after my street].

So, before I start, let me just say that I can feel the tension at the mention of ‘egg whites’, and will gladly address it. I buy mine pasteurized, free range, and organic already bottled which makes things much easier [I get mine at Mother’s Market, but just about anywhere carries egg whites these days]. Now, if the whole idea of raw egg whites in your drink freaks you out, just leave ’em out. You will end up with a less luxurious and frothy product but it will still be delicious. And the best part about making these sophisticated beverages at home is the ability to adjust just about any ingredient and tailor them to your preferences! Try switching grapefruit for blood orange or kumquat, thyme for sage or rosemary, bourbon for vodka! Get your creative juices flowin’ because a cocktail named after your own street is just what the doctor ordered.

CITRUS & HERB SALT WITH LEMON & DILL

Lauren Ariza

Posted on March 11, 2014

This is one of the easiest things you will ever throw together and quite possibly one of the most impressive to any guest that you present it to. You can use any herb and citrus combination you’d like- sage, thyme, rosemary, grapefruit, lime etc. (and don’t be afraid to get creative with things like red pepper flakes, smoked paprika, or other spices!) I used dill and lemon for this particular recipe because my husband loves dill and I happen to think the delicate little leaves are quite beautiful.

Once you’ve made it, the sky’s the limit on what you could add it to- fish, rice, roasted veggies, salad dressings, even on the rim of a bloody mary! [My favorite bloody mary recipe here >>> ULTIMATE BLOODY MARY <<<]. Pour into a cute little jar and this also makes an excellent little gift!

RED CABBAGE SLAW WITH SWEET CORN, CILANTRO, & LIME

Lauren Ariza

Posted on February 26, 2014

This slaw was created a while back when I was asked to bring a side dish to a get-together. Now let’s be honest, these moments have become increasingly more frequent lately haven’t they? Everything is pot-luck style these days, and to be honest, I actually really love it- getting to try a little something from everyone’s kitchen (and heart, in my opinion) is pretty neat. But let’s ALSO be honest in that we’ve all got probably two or three solid recipes that we put on rotation.

Since this recipe was thrown together before a party… what I was not expecting was the reaction I got- just about every person who tried it asked if the recipe was on my blog. The answer was, of course, “No”… BUT I did gain the confidence to bring the dish to just about every other event for the next year haha. SO, I’m excited to announce to all the curious guests (you know who you are!) that it is finally on the blog! And if you’re not a slaw person, this one might just change your mind- sweet, smokey, tangy, salty AND a little spicy… A fresher take on an old classic, it appeals to just about anyone.

PESTO HUMMUS

Lauren Ariza

Posted on February 20, 2014

THERE’S A HUMMUS AMONG US

Does hummus come across as a daunting thing to make at home to anyone else? Because, it does (well, it did) to me.

This recipe came about like most of mine do- during an unofficial game of “Chopped” in my kitchen against myself. I often come into my cooking space, look at what I’ve got, and see what I can do with it. Well, this particular day I had a can of garbanzo beans and I had never made hummus so it sounded like just the challenge for me. I’ve always known the basics of hummus so no research was needed… I also knew that I needed tahini (sesame paste- one of the key components in hummus) but I didn’t have it. So I improvised and it turned out great! The final revised recipe, however, is INSANE with the tahini so I definitely recommend getting some for this.

What I love about this recipe is that it is suuuper easy and so versatile that you’re going to want to dip everything in it (veggies, pita chips, chicken wings…. Any protein in general!) …and spread it on everything (sandwiches, crostini, your hand). One thing that I found absolutely amazing (and, again, discovered by accident) was dipping my OVEN ROASTED ARTICHOKES (<< recipe here) in it! Holy smokes I’m hooked!

VANILLA MERINGUE VALENTINES WITH CRUSHED ESPRESSO BEANS

Lauren Ariza

Posted on February 11, 2014

Alright folks, the international day of L – O -V – E is coming up and I wanted share a fun little treat as an alternative to your regular old Valentines. Now, if you know me (AND the whole “Recipe Schmecipe” thing) then you know that I am not usually one for baking and/or strict measurements BUT these little cookies are actually pretty foolproof and seriously delicious, so I am posting them. I did them in the shape of hearts but any shape, even spoon-dropped, works great!

These sweet little treats are basically made with just sugar and egg whites, but are so darn yummy! I added a little sprinkle of espresso beans to mine, but if you’re not a coffee person just leave them blank… I promise they won’t disappoint.

FINGER-LICKIN’ PEEL & EAT SHRIMP | AKA THE EASIEST SHRIMP RECIPE OUT THERE

Lauren Ariza

Posted on January 17, 2014

Well it’s January folks, but it’s hot as H-E-double-hockey-sticks so we’re eating a bit lighter [and fresher] over here in the Ariza house lately… Lots of seafood + veggies basically. This happens to be one of my favorites that we’ve been munchin’ on.

The preparation for this shrimp does require the oven to be turned on BUT it doesn’t need to be on for long! This recipe is so crazy easy and so so yummy you gotta try it out. The basics of it are: Thaw, dry, season, bake, peel… eat… lick fingers, DONE. I’m going to spell it out a little more below, but that really is the gist of it. I recommend pairing it with my RAW ASPARAGUS AND LEEK SALAD WITH LEMON ANCHOVY DRESSING <<< click for recipe ^^^ It’s crazy fresh and goes great with the shrimp.

LAST MINUTE CHRISTMAS TREATS

Lauren Ariza

Posted on December 20, 2013

Holy Moley! It’s December 20th!!! And if you’re anything like me, you still have a lot of shopping to do… aaaand you’re finding yourself in a scramble for something at the last minute on your way out the door for another party. Well, these sweet treats are the perfect way to solve some of your gift-finding problems…. they can honestly be thrown together in very little time and they’re suuuper easy, but still give that “homemade with care” effect. Win, win if you ask me.

PA’S ESCAROLE & BEAN SOUP | AKA “SCHKADOLE & BEANS”

Lauren Ariza

Posted on December 16, 2013

Ok, today is the day! My first guest cook! I chose my Dad for the first because well, if you’ve ever met him (even for a minute), then you know how unbelievably awesome he is… and you can only imagine my thoughts about the dude having known him my whole life. There is rare a time that I can talk about how great he is without misting up a bit. Truthfully , BOTH of my parents are as good as they get. I don’t know how I could ever deserve the amazing people that brought me up.

Another reason I am posting this recipe is because it’s SO dang good.

Little known fact about my family: Every holiday we have the traditional holiday foods (turkey, potatoes, stuffing etc.) but THEN we also have an entire Italian feast to go with it! [We’re part Italian]. This soup appears at every holiday we share together as part of our Italian side of things… and once you try it, you’ll know why. The best part about it is how light, yet unbelievably satisfying AND comforting this warm bowl of soup can be.

I am posting my Dad’s exact recipe, verbatim. Here is PA’S ESCAROLE & BEAN SOUP AKA “SCHKADOLE & BEANS” <<< which is how we pronounce it in my family.

A LITTLE TRICK TO IMPRESS YOUR GUESTS- STORE BOUGHT PIZZA DOUGH FOCACCIA SANDWICHES

Lauren Ariza

Posted on December 8, 2013

So it’s December… The season of gifts, giving, glitter, and GUESTS. We all want to impress our guests with great food, but don’t have the time to cook all day for them. This little tip takes your pedestrian lunch sandwich to the next level and allows you to IMPRESS without the STRESS… See that? I rhymed right there.

Regular old bread is for the birds (no but seriously, birds love bread) serve your house guests something warm and delicious… with store bought pizza dough! The greatest thing about store bought pizza dough is that NO ONE will ever be able to tell it was store bought AND you can do a million things with it.

At the end of the day I want you to take one thing away from this post, and that is that pizza dough is super versatile… WAY past regular pizza with red sauce i.e.:

Make a flatbread– top raw dough with a generous spread greek yogurt and parm, then add prosciutto corn and mushrooms, bake until melted and golden brown and add some fresh arugula and a little drizzle of balsamic and honey reduction once it comes out.

Make a quick dessert!– top raw pizza dough with melted butter, sugar, and cinnamon and bake. OR top with just melted butter, chocolate chips, (maybe a few marshmallows?) and a sprinkle of sugar bake, and serve with nutella or peanut butter on the side to spread!

Make focaccia bread for sandwiches or breadsticks (which is what I did in this post)

Anywho, the possibilities are kind of endless, if you ask me, and I encourage you to tailor the dough to your specific entertaining needs! This sandwich is super simple so don’t judge me for not making some super creative sauce and filling, I am really focussing on the bread in this one and the sandwich is pretty darn good to be honest!

The Gourmess

Posts from the “Recipes” Category

KITCHEN TIP : KEEPING ASPARAGUS FRESH

Lauren Ariza

Posted on April 8, 2014

THE CECIL PL. SOUR | WITH BOURBON, THYME, & GRAPEFRUIT

Lauren Ariza

Posted on March 19, 2014

CITRUS & HERB SALT WITH LEMON & DILL

Lauren Ariza

Posted on March 11, 2014

RED CABBAGE SLAW WITH SWEET CORN, CILANTRO, & LIME

Lauren Ariza

Posted on February 26, 2014

PESTO HUMMUS

Lauren Ariza

Posted on February 20, 2014

VANILLA MERINGUE VALENTINES WITH CRUSHED ESPRESSO BEANS

Lauren Ariza

Posted on February 11, 2014

FINGER-LICKIN’ PEEL & EAT SHRIMP | AKA THE EASIEST SHRIMP RECIPE OUT THERE

Lauren Ariza

Posted on January 17, 2014

LAST MINUTE CHRISTMAS TREATS

Lauren Ariza

Posted on December 20, 2013

PA’S ESCAROLE & BEAN SOUP | AKA “SCHKADOLE & BEANS”

Lauren Ariza

Posted on December 16, 2013

A LITTLE TRICK TO IMPRESS YOUR GUESTS- STORE BOUGHT PIZZA DOUGH FOCACCIA SANDWICHES

Lauren Ariza

Posted on December 8, 2013