I have been trying to decide whether or not to share this recent personal experience (because that is not usually my thing) but after thinking about it, more reasons FOR me to share than NOT arose. A few of those reasons being A) If just one other person has been through/is going through/will be going through this experience finds any sort of comfort or feels less alone to read this then it was TOTALLY worth posting. B) I have been M.I.A. for some time now and somehow still have an amazing group of readers who have diligently come back everyday/week to check and see if I had posted anything new lately. Not to mention the friends and acquaintances that are surely wondering why I am not my usual social self… and to be honest, this feels like the perfect place to explain. I don’t say that because this is a once removed outlet for me to share personal things and not talk about it… because BELIEVE ME I’ve definitely had to talk about it a lot, but it’s a good place for people to read and not have to deal with the uncomfortable decision of “sooooo this is kinda heavy… how should I respond to her?” No! You get to read it and deal with it however you like!
The Gourmess
MAKE-AHEAD: CHRISTMAS MORNING BREAKFAST BAKE (Featured Version: Smoked Salmon, Fresno Chili, & Herbed Cream Cheese)
Lauren Ariza
Posted on December 14, 2014
Who on God’s GREEN EARTH doesn’t LOVE Christmas morning?! I for one, am a huge fan and this recipe that I’ve been cranking out for years makes the morning EVEN more enjoyable… customize your own flavors, make a day or two ahead, and heat up (at 300F) just 15 minutes before you want to eat! Ten bucks says this becomes your new tradition.
Just to get your brain juices flowing for this I am going to suggest a few possible ideas for your morning with loved ones… as well as a list of exactly what I used in the version I made this time.
Friends and followers. I just wanted to check in and A) APOLOGIZE that it’s been sooo long since I last posted a recipe and B) Let you know that I have lots of good stuff coming soon!
The delay is due, in part, because I have been either under the weather, traveling with family, OR experimenting new ideas, NONE of which are a good excuse I know. Below (but not in particular order) I have left a small list of things coming in the near future for you to look forward to! Also, I always love hearing from you guys (be it email or comment) so let me know if you have anything you’re particularly excited about or if you’re looking for a specific new recipe for something else! Thank you so so much for coming here so often and trusting my recipes. I truly appreciate each and every one of you Xx
• Garam masala braised short ribs with potato and cauliflower puree
• Make ahead Christmas breakfast pie
• “What’s in a Name?” Rose Water Cocktail (perfect for New Year’s Eve)
• My homemade take on Makoto Ginger salad dressing
• A collection of delicious and easy interchangeable appetizer ingredients
• The perfect green curry (preparations pictured above)
Sending all my love!
Lauren
This is HANDS DOWN one of the easiest recipes I’ve ever come up with… and I know I say that often, but this one is seriously SO easy. You just roast the veggies and throw them into a blender… DONE. It’s also, dairy free, vegetarian (if you use veg stock), and even paleo (if you’re in the camp that accepts vinegar lol). Anyway this soup is not only a great option for anyone with dietary restrictions but it’s also so so delicious. Tangy, spicy, velvety… honestly it tastes like it has a million pounds of butter or something in it but theres not a single ounce of it! And once you’ve made it- take a look around your fridge and pantry and add whatever textural garnish you like!
SMOKEY, SPICY INDIVIDUAL CHICKEN POTPIES WITH POBLANO & JALAPENO PEPPERS
Lauren Ariza
Posted on October 26, 2014
Seriously, WHO doesn’t like a chicken potpie?! Rich, comforting, and satisfying… they are, to me, perfection. I decided to Lauren-ify mine and make them a little smokey and spicy by adding things like smoked paprika, poblano, AND jalapeno peppers. This recipe is way easier to make than it may seem and the little pies will be as impressive as they look! ALSO, with Halloween coming up this week I kiiiiind of feel like this would be the perfect meal for a fun fall night like that. Juuuuuust a suggestion…. A little TRICK-OR-(savory)TREAT for ya
Alright. So, as I mentioned before, fall is officially here (even if the weather wants to disagree). And with a new season comes a new recipe round-up: Fall favorites you may have missed! I do these round-ups because I have noticed that some of my favorite seasonal recipes tend to get lost in the archives so I like to bring them to the surface again by posting a few of my favorites! Hope you enjoy! *Also, some of these are from way back when I first started, and the photos will prove it haha.
CRISPY ROSEMARY FOCACCIA WITH GOAT CHEESE AND SWEET & SPICY PEPPER JELLY
Lauren Ariza
Posted on October 8, 2014
This isn’t as much of a recipe as it is just plain good advice. Let me set up the story a little. I was recently asked to help a friend cater an event in LA and if you’ve ever been to a catered event (or a good one at least) you usually don’t see the chef/s or preppers and you certainly should’ve only been served the good looking cuts of food. What I mean is that you don’t see the mess in the kitchen. WELL, this was definitely true in our case, but what may come as a surprise is that we may have been the luckiest folks at the party.
My friend that I was helping do this event with (shout out to Heather Harold!) and I made and assembled tons of delicious, fun bites to send out to the guests, one of which was a Rosemary Focaccia topped with tons of olives and caramelized onions. Once the focaccia had come out of the oven and cooled, I was on deck to slice and plate them. As I had mentioned before, only the pretty pieces make it out to the guests, so all the crispy bare crusts that I had cut off stayed back with us. Now, I can’t remember which one of us tried it first, but somehow we got the brilliant idea to dip the crispy, salty, end piece into what was left of a jar of sweet & spicy pepper jelly (that was used on a cheese platter). LET ME TELL YOU WHAT. I’m pretty sure the Heavens above opened up and shone down upon us as we nibbled. WHEW. SO GOOD. It may sound like a simple combination to you, but guess what? You’re 100% wrong pal. We were kind of blown away by the whole experience.
SO, if you know me even a little, then you KNOW I had to recreate this experience at home. The only thing I decided to add to mine was some goat cheese… Guys, you have to try this.
SPAGHETTI SQUASH NESTS WITH GRUYERE CHEESE, CHIVES, CRISPY PROSCIUTTO, & A BAKED EGG
Lauren Ariza
Posted on September 29, 2014
So this is a little ditty that came to me at like 3:30 am as I lay awake in bed trying to fall back asleep haha. I experimented with it once and (not to toot my own horn or anything but) NAILED it that first round… which is rare if we’re being honest here. If you are on a low carb diet then this will be your new best friend… If you’re looking for a new unique breakfast then this will knock your socks off… and if you have a half of a cooked spaghetti squash leftover then this is the best home for it. Honestly, it might be on my top 10 of things I have ever made. Hope you enjoy these spaghetti squash nests, with gruyere cheese, chives, crispy prosciutto, and a baked egg. Oh, one more thing! If you’re making this for breakfast you can make it all the day before and assemble in the morning!
Fall is here! Well…. It’s supposed to be at least. I don’t know where you live but it’s sweltering hot where I am! So what do you do when you’ve had a seriously tough week and want to unwind and celebrate the new season? You make a fall flavored icy cocktail! This cocktail has been dubbed “The Toughest Week” so I hope you’ll find comfort in one of these after you’ve had one of those… but most of all I hope you have only good weeks.
The thing I think most people don’t realize about any stock is how easy (and inexpensive) it is to make. Sure it can be time consuming because it has to cook down for a long time, but if you’re never home for that amount of time throw it in the crock-pot! You will be amazed by the flavor and quality difference you will achieve once you have it.
The other thing that I, myself, was surprised about was the fact that all it requires is stuff you’ve usually got laying around your kitchen. I have taken it even one step further and learned to apply my “Recipe Schmecipe” approach to the whole thing.
Let me explain…