The Little Girl In The Kitchen

Christmas: In Pictures.

2011-12-28T15:56:00.000-08:00

I was in the Christmas spirit and got really excited about an old film camera I found. Never take food photos in black and white. Merry Christmas Y'all.

Truffle and Black Pepper Polenta

Filet Mignon Roast

Chocolate cake with a little extra spark

Chestnut soup from Epicurious

MY New York.

2011-12-19T08:26:00.000-08:00

I'm a New Yorker- born and raised. I've lived in New York city my whole life and I can honestly say there is no place I love more. However, it was not until I got to paris that I realized just how much I loved it, now all I think about is how much this place means to me and how much I love and enjoy everything in it. I thought I would share my New York with you, It's not all food, but then again most of it is.

Food:

Bar Pitti-
I've been going to this place my whole life, the best italian food in NY and certainly a popular scene, you can't beat this place, in fact I had a hard time finding a place as good in Italy, that says something.

268 Sixth Ave,
NY, NY 10014
212-982-3300

Morandi-
Also Italian, one of Keith Mcnally's genius creations, the food lives up to the name behind it.

211 Waverly Place
NY, NY 10014
212-627-7575

Fatty Crab:
Really interesting and inventive takes on asian dishes, great and trendy spot.

643 Hudson Street
NY, NY 10014
212-352-3590

Lotus of Siam-
Thai food at it's ultimate best, and I don't even like Thai food.

24 5th Avenue
NY, NY 10003
212-529-1700

Num Pang-
Cambodian sandwiches to die for, crispy, filled with gorgeous vegetables and topped with a spicy mayo, these are exceptional.

21 East 12th Street
NY, NY 10003
212-255-3271

Jeffreys Grocery-
Great little place with amazing sandwiches, oysters and sweets, really solid lunch and dinner place.

172 Waverly Place
NY, NY 10014
646-398-7630

Stores:

Blue Tree NYC-
Owned by the mastermind that is Phoebe Cates this place has amazing merchandise, gorgeous jewels and even home furniture. This is a LGITK must while in NYC.

1283 Madison Avenue
NY, NY 10128
212- 369- 2583

Rag and Bone-
It's obviously very popular now so I don't really need to describe it, but great clothes definitely one of my favorite shopping spots!

104 Christopher Street
NY, NY 10014
212-727-2990

Thats all for now folks,
Coming soon... "MY Best Of New York "
But until then....
Eat well and cook well!
-The Little Girl In The Kitchen-

Thankgiving In Paris?

2011-12-03T14:52:00.000-08:00

I know, it doesn't quite make sense. The one holiday that celebrates being american besides fourth of July and I'm in Paris. But I can't complain and that's not going to hold me back from making a juicy and golden turkey and to die for sides is it? No way. It's time for thanksgiving in the land where it doesn't even exist.

(I only have one picture because everything went so quickly!)

I always try to do an easy thanksgiving- I say the big guns for christmas. So, this year, I decided that I would add a few french twists and tone down the extreme american touches a bit- no marshmallows on your sweet potatoes, people! (Don't worry,I would never add marshmallows.)
The great thing in france is all the produce, walking through these artisinal markets filled with vegetables and unimaginable meats and cheeses is what I love about being here. However, sweet potatoes and cranberries are a task to find. When my mother asked the butcher for a turkey he scavenged around a bit and then took out a magnificent bird, so fresh the feathers were still on. And finding vegetables and such is very easy and the produce is un-comparable. This year I decided to make: a maple and orange roasted turkey with tons of fresh herbs, roasted turnips and apples with sage and rosemary, mushroom and leek baguette stuffing,coarse cranberry and orange relish and a stewed cranberry sauce with cinnamon and brown sugar.
Here's how I did it. ( I just want to note that I used a lot of recipes from websites this year because I was unsure of a few things but I usually make all my recipes myself, It's what I love about cooking!)
Stuffing- Where do I begin? I'm not a huge fan. I knew if invented a stuffing recipe it would be soggy so I went to my trustful sites to find a perfect recipe, and what can I say of course the never fail Epicurious found me a lovely one. The recipe is here and I strongly recommend it.
The Big Bird- Turkey is intimidating, I'm not going to lie. For things that intimidate me in cooking I often turn to the goddess herself- Martha. She knows how to do it and she'll make sure you do too. So when it was time to brine a turkey I went here, I added some orange peels into the mix along with some sage, ( you can really add any flavors you want.) Then- after I the bird brined over night I rubbed it in orange zest, sage, maple syrup, cinnamon, fleur de sel and black pepper. It turned out really nicely. (Cooking time varies depending on the size and weight of your bird)
Sides-

Roasted Turnips with Apples and Sage.
Extremely easy, extremely tasty. This is sure to be one of your new holiday go-to dishes.
4 Large Turnips
5 Granny smith apples
5 Tbsp Olive Oil
Coarse sea salt
Coarse black Pepper
4 Tbsp chopped sage
1 Sprig of Rosemarry

Directions:
Preheat Oven to 375
Chop Turnips into matchsticks then place in a large baking dish. Peel and core all apples and then chop into matchsticks roughly similar to the turnips. toss in olive oil, add chopped sage and rosemary sprigs. Season with salt and pepper. Toss to combine. Place in oven and cook until soft and slightly crisp (about 25-35 minutes)
Happy Holidays!

Cook well eat well and season well
-The Little Girl In The Kitchen-

It happened.

2011-10-16T05:28:00.000-07:00

I just moved into my permanent apartment for the next 9 months, I remember clearly my mom telling me when we were about to chose the apartment that one of the upsides of it was that it was next to a vast street of food stores and such, immediately I was sold. About two nights ago when we finally moved in, it was late and my mom told me she would go shopping for some ingredients and then I could cook. From what she had explained earlier I expected her to come back with a plethora of gorgeous french ingredients and proteins. But no, she came back I kid you not almost in tears saying that those old streets where there used to be several butchers and vegetable venders are now all clothing stores and empty spaces, she could barley even find a supermarket in the neighborhood. Once she did everything was prepackaged and overly processed, not the type of produce you expect from france. The next day when I returned from school my mom was waiting for me, with a enormous smile she said that she had a surprise for me, not telling me what she took me through blocks and blocks, secret passage ways and tons of little streets. We ended up in foodie heaven, hidden away from all the chaos of city life there it was, a magical street filled with specialty food stores, butchers, vegetable stands, creameries you name it. It was one of the most magical moments of my life to find this old world french street just for foodies alike. I had my Julia moment.

This is paris.

Eat well, Cook well, Bon Appetit!

-The Little Girl In The Kitchen

The French Chef

2011-09-10T07:02:00.000-07:00

French cooking is some of if not the most most infleuencial cooking in the food world, known for the fancy sauces, exagerated amounts of butter, wine and cheese to make it taste that much better. But to me the most inspiring part of french cooking is the hidden simplicity. Underneath the bernaise and hollandaise you will find simple techniques executed perfectly then gussied up. Living in Paris for this year is going to be such an eye-opening experience learning the ways, going to the markets and eating it up.
I'm really excited to share with you what I learn this year, take you through my success' and of course a few failures along they way but mostly to uncover what I think is french food and how to make it.
As Julia would say...
Bon appetit!
Until next time, eat and cook well!
-The Little Girl In The Kitchen-

La Petite Fille Dans La Cusine Se Déplace à Paris!

2011-07-27T11:59:00.000-07:00

You heard my horrible french right (I actually had to use a translator), I'm moving to Paris for the next year! I'll eat cook and learn the french ways non stop! I look forward to blogging from Paris, julia child- esque. Then I'll be back in a year and everything will be back to normal, but maybe with just a hint of french flare.
Bon Appetit,
La Petite Fille a la Cusine! {Don't worry this is not my new name}

The Every night Dinner

2011-07-10T09:59:00.000-07:00

The Fish While Marinating

   I make dinner quite often for me and my family, when I tell people this they ooo and ahh is if it is some big task, but the dinners I make for my family are pretty simple. I find that if you remember 3 basic things planning out and cooking a dinner can be quite simple and not nearly as daunting as some people make it out to be. 1: Think of classic flavor combinations, plan your dinner out around a herb, a spice, something interesting, knowing what flavors work together is to me one of the most important parts of being a good chef. 2: Keep it simple, no need for fancy sauces or extra ingredients if you keep it simple, fresh and light you will find yourself with a hassel free and really interesting and delicious dinner 3: Just because a dinner or dish is simple dosn't meen you have to comprimise flavor, flavors dont make dishes hard, extra steps do.
So after going over those I plan out a meal, last night I went with a gorgeous filet of mackarel then a beet and mixed green salad with a simple sweet vinegrette and last but not least some gorgeous mushrooms sauted until crisp in a little bit of butter and sea salt. Dinner's don't have to be daunting, So get in your kitchen remember the rules and really most importantly have fun and play around!!

Tarragon and Lemon Mackarel:
This fish packs loads of flavor,
Is amazingly moist and most of all super simple to make.

  1/2 cup of taragon leaves torn off
  1 whole lemon
  1 Sprig of Rosemarry
  1 Pinch of chili flakes
  1/2 teaspoon saffron threads
  Kosher salt
  Black pepper
Olive oil
   Directions:
Place Mackarel in a deep dish to marinate, Cut half of lemon into thin rounds and squeeze the remaining half over fish. Scatter the rounds over the fish then add saffron threads, tarragon, rosemarry and chili flakes. Drizzle olive oil, add course black pepper and salt. Let marinate for at least one hour. After marination put on a hot grill and cook for 10 minutes or until desired doneness. If you don't have a grill you can roast in oven at 425 degrees or use a grill pan.

Mixed Mushrooms

Mushrooms somtimes get a bad rap for being mushy and soggy.
This simple method throws the myth out the window and leaves you wanting more.

1 Lb mixed mushrooms such as, shitaki, chanterelles, hen of the woods etc.
2 Tbsp unsalted Butter
2 Tbsp White wine
1 Sprig Thyme
Kosher salt
Course black pepper

Directions:

Cut mushrooms into tiny and thin pieces, set aside. In a extremly hot cast iron pan add one tablespoon of butter and mushrooms once melted. Cook for about 2 minutes then add wine and sprig of thyme let cook until wine is evaporated then add last tablespoon of butter. Cook until crisp. Serve hot with a generous sprinkling of salt and pepper.

Everything Together On The Plate

The Beet Salad In The Works

My Point Of View On Blogging

2011-06-14T07:13:00.000-07:00

Blogging Is becoming one of the most popular ways to read about things that you are interested in written by people like you, who are interested and passionate about that subject. Anyone can essentially start a blog, whether you're writing about acient greek history our kate middelton's hat collection there is an audience. Basically as long as you have a point of view, opinion or knowledge on a subject you can find a way to structure your own blog.
Blogging from a readers point of view can be ideal, reading an endless amount about something your interested in by someone who knows a good deal about it is great. Like reading a whole website of that one section of the newspaper you like to read the most.
Although, there is always something nice about picking up a newspaper and flipping the pages, tearing out articles and such. What I'm saying is that blogging is a platform for people who want to share their outlook, ideas and storys without having to be a published newspaper writer; anyone can blog and anyone can read a blog. One is not better than the other, they are both positive options to find out about what interests you and what is going on in the world or in someone's home kitchen.

Start a blog, read a blog, pick up the paper.
Whatever you do, keep cooking!
Litting Girl In The Kitchen

Little Girl In The Kitchen is going to Italy!!

2011-06-04T08:27:00.000-07:00

I'm going to be in Italy for a little while over the summer and will be blogging about the gorgeous food all the way through. Get ready for some fried artichokes and plenty of pasta!
Vi Auguro Buon Mangiare e continuate la cottura!
The Little Girl In The Kitchen

Manger La Ville!

2011-05-21T17:32:00.000-07:00

I strongly urge you to go check out the blog Manger La Ville, link Here. It's a great blog and the blogger, Abby is a great person and chef. I've spent a lot of time with her over the past couple of years and she really taught me so much and was my inspiration to start a blog. She and the food shows taught me everything I know. I really owe it all to them.
Thanks Abby!
Stay Tuned tons of summery stuff to come!
The Little Girl In the Kitchen

PS. I just wanted to tell you I love to reading all of your comments and emails so much!

Cochon, New Orleans LA.

2011-04-23T20:18:00.000-07:00

New Orleans is a really great city, it has great music and gorgeous houses but what I'm here to talk about is the food, which is absolutely amazing. One particular place really stood out to me, and that was Cochon. A great take on classic New Orleans flavors and styles with a refreshingly modern twist. We went there for brunch, but really ordered as if it were dinner, New Orleans is not the place to go on a diet, but is the place to do some amazing eating. I strongly recommend that if you do happen to be in New Orleans that you stop by Cochon as well as John Besh's August and Brigstens. The pictures below are of what we had.
Keep cooking!
The Little Girl In The Kitchen

This Home made blackberry ice cream sandwich was too good I could not resist trying before I took the picture!

Rabbit and "Dumplings"

Aligator!!

Amazing New Orleans style oysters!

Tender pig with root vegtables.

Thanks and Answers...

2011-03-29T17:52:00.000-07:00

I have been getting a lot of great support after last Sundays show so I just wanted to thank you, I love reading your comments and emails! I cannot directly answer all so I thought I would answer a few questions here. First, the recipe of Stewed Chicken with White Beans and Roasted Tomatoes over Pine Nut Apricot Coucous is here. Starting a blog can be simple, if you have a passion and you know a lot about that subject it will come through. If you know a lot about one kind of cooking, I would suggest you start there because you will be able to elaborate on the subject. The herbs I used were, Bay Leaves, Tarragon and Parsley. I'm so honored to have inspired some kids out there, keep cooking guys!
Thanks for all of your positive words!
If you have other questions you can comment and I will try my best to answer in another post.
I wish you good cooking.
The Little Girl In The Kitchen

Food(ography)

2011-03-21T16:49:00.000-07:00

I had some photos of my experience on Food(ography) I wanted to share. No behind the scenes shots of me in the kitchen but some shots of the food and mise en place. I had a really great time shooting the show and was honored to be a part of it.
I hope those of you who watched it enjoyed!
Thanks for tuning in!
I wish you good eating and cooking,
The Little Girl In The Kitchen

The Final Product!

One of my chopping boards

Mirepoix, Start to most stews

Roasted Tomatoes with Taragon, Olive Oil and garlic

Roasted Carrot and Parsnip Mixture

Pine nut, Apricot and Orange Zest Couscous

Food(ography)

2011-03-20T13:58:00.000-07:00

The little Girl In The Kitchen is on the Cooking Channel's show Food(ography) tonight hosted by Mo Rocca at 9:00 est, Here is the recipe from tonight's show and after tonight I will share some shots from the shoot tomorrow. Enjoy and please tune in!!!
The Little Girl In the Kitchen

Food(ography)

2011-03-05T19:50:00.000-08:00

I just wanted to give you a heads up that I will be on the Cooking Channel's show Food(ography).
The episode is focused on food blogging, and I think it should be pretty interesting to see how the food world has come together online to blog about eating cooking and everything in between.
I hope you can watch! Details below.
Stay tuned and I wish you good eating!
-The Little Girl In The Kitchen

http://www.cookingchanneltv.com/foodography/websites-and-food/index.html

Cooking and Mostly Eating in Paris.

2011-03-04T14:09:00.000-08:00

I took a trip to Paris this month, all I really wanted to do was eat, after all, Paris is not such a bad place to do it. I also took two classes at the famed french chef Alain Ducasse's cooking school, which is amazing. Classes are completely in french, a language I barley speak and are also all adults. So, I squeezed my way into a class of a bunch of old-er french people put on my apron and relied only on the visual of food to get through successfully. And, that being said I think I did pretty well considering. I took two classes one was "La Grande Cusine" and one was a class devoted to sweets and such. The cooking school is really beautiful, they're four kitchens in the building, all fully supplied by Miele and are just really spotless and gorgeous. The instructors really no what they are doing and teach some great french dishes. Overall, it's a great place and some great food!

Christmas Dinner

2010-12-25T11:27:00.000-08:00

I made the whole Christmas dinner last night, this is not the first year I have done this so I basically do the same dishes every year. I do Ina Garten's Celery Root and Apple Puree which is really great, here is the recipe. It goes really well with the heartiness of the steak. I made a fillet mignon roast with Sage, Rosemary and thyme. Picture above is steak with puree and parsley garnish with a little truffle oil. I also made parsnips with truffle Parmesan and sage, I wish I had a picture to show you, but I have to admit I forgot to take pictures on the actually night so I had to take a picture of the leftovers and that piece of steak and the little bit of puree were all that was left, so I re-created the plate. I also made chestnut soup to start with, that recipe was from Epicurious, and you can get the recipe here. I hope all of you had a great christmas eve! Merry Christmas, and I will be posting more often with pictures and recipes in the new year!!

The Little Girl In The Kitchen

Thanksgiving Dinner

2010-12-19T14:27:00.001-08:00

I made Thanksgiving dinner this year, I had never made thanksgiving dinner before so I had no idea what to do. My approach was keep it simple, because I had no idea what to do. So, I had the fantastic Florence Meat Market prepare the turkey before I cooked it, they added herbs, stuffed it with lemons and rapped it in bacon. For the stuffing I did something guilty, I bought a mushroom and chesnut pre-made stuffing from a specialty food store, then cut nice sourdough pieces put those all over the top of stuffing, along with rosemarry sprigs olive oil and a little truffle oil. I then cooked it in a hot oven for a nice amount of time till the stuffing was warm and soft and the bread was crunchy on top. For sides, I made sweet potatoes roasted with orange zest and olive oil then made roasted parsnips with onions and rosemarry with olive oil and some butternut squash puree. One of the few good things my mom makes is suprisingly enough cranberry sauce, she makes two kinds but I only have a picture of one, and that one is simply stewed cranberries with cinnamon and brown sugar, really really delicious! I only have pictures of the food before it was cooked because once it was it went straight to the table!! Christmas dinner post will come shortly after the holiday, and don't worry that holiday I will not take shortcuts!

"The Little Girl Necklace"

2010-11-06T07:54:00.000-07:00

I know this is not a fashion blog, but fashion is a big part of Little Girl In The Kitchen. I came across these necklaces a little while ago at "Blue Tree" (information at end). They are hand crafted and to me portray Little Girl In The Kitchen in a lot of ways. The girls on the necklaces portray independent chic young girls, each one has a different skirt and is holding something different, They come in various sizes as well. I wore it on CBS and I just think they are so cute for anyone, because you don't have to be a little girl to feel like one!

Available at the lovely:

Blue Tree

1283 Madison Avenue New York, NY 10128

Phone: 212 369 2583

Become a Fan.

2010-10-17T13:52:00.000-07:00

Little Girl In the kitchen fan page is up. You can become a fan here!

More soon

Little Girl In The Kitchen

EATALY: An Italian food lovers fantasy.

2010-09-12T11:56:00.001-07:00

I will do a more formal post about Eataly soon, but for now let me explain how great this place really is. Lidia Bastianich her son Joe Bastianich and Mario Batali have all come together to make an absolutely huge Italian specialty food store. It has everything. An amazing meat counter, Fresh fish counter, Mozzarella counter, Pasta counter and a vegetable butcher just to name a few. It's the kind of place that will stop you in your tracks and make you say "wow, I have never seen anything like this before." The quality of the produce speaks for itself.

Whether you go to eat at one of the 4 restaurants located inside, Buy produce or Just to look around you. Eataly is definitely worth checking out.

Back...

2010-08-23T07:47:00.000-07:00

I'm back!! I made a new YouTube video yesterday. Corn salad with cherry tomatoes cucumber and a parsley vinaigrette. Should be up very soon. I will be back blogging and sharing some great tips,recipes,pictures and produce keep checking!! In the mean time become a fan of Little Girl In The Kitchen on her fan page!! Here is the link.

Little Girl In The Kitchen Twitter Account

2010-07-19T06:35:00.000-07:00

Yes, I do have one and once in a while I will post something on it. So check it out! Here is the link.

Little Girl In The Kitchen

Break...

2010-07-17T08:52:00.001-07:00

I'm going to be away for a little while, BUT when I come back I promise some great posts and recipes!! And the continuation of my Greece trip. Keep checking!

Little Girl In The Kitchen

Mushrooms

2010-07-04T11:23:00.001-07:00

I used to really hate mushrooms. But lately I have gotten to know them and I'm slowly but surely starting to love them. I went to a farmers market upstate not thinking of buying mushrooms but just more or less vegetables. However when I got to the counter with this hysterical women name "Viviene" selling amazing vegetables with one look at her mushrooms I knew I would be using them. I got some really gorgeous Chanterelles and the lovely mushrooms in the picture below. For a really amazing price incomparable to the ones in the city I bought some really gorgeous mushrooms. That I ended up Sauteing and putting over some really nice steak (also from market).

Go check out your local market and try experimenting with some fresh vegetables.

More soon,

Little Girl In The Kitchen

Ginger Ale at it's Best.

2010-06-29T09:07:00.000-07:00

This is not a post from Greece. However this is definitely something worth sharing. This is not your average ginger ale. It's not very sweet {which is a good thing}, you know it's fresh because of the whole pieces of ginger in it and you can't find many ginger ale companies with the flavor option of "Jasmine Green Tea" {as seen in picture} So if you want a refreshing drink on a warm summers day pick up a bottle of "Fresh Ginger Ale by: Bruce Cost" and you are sure to be satisfied. Here is the link to the website so you can find a place to buy this amazing, unique ginger ale.

Farm to Table, Athens

2010-06-23T08:30:00.001-07:00

We visited a close friend of my moms house about an hour outside Athens. I did not however expect to find a beautiful garden full of all the fresh organic vegetables you could think of, fresh pistachio trees, chickens etc. So when it came to lunch time I was ready to help out in the kitchen and get my hands a little dirty... We went to the garden and picked up some fresh Zucchini and Zucchini blossoms (Picture below) we also got some fresh tomatoes and lettuce.

We decided we would make a great pasta with fresh ingredients and great herbs...

But that was before a local fisherman brought over fresh caught swordfish that was caught about 5 minutes before he brought it over, (Below picture is just the head). Which of course is an offer you can't refuse.

So the menu changed, Fresh smoked Rosemary swordfish with grilled vegetables and fresh arugula salad. He led me over to this gorgeous hidden outdoor barbeque that was gorgeous and happened to be where we were cooking our fish (Pictures below)

We brushed the meat with fresh olive oil and put it in the pit and smoked it, after a little while we put fresh Rosemary in the fire to give the fish a smokey Rosemary flavor. The fish was very good, great flavor and texture (sometimes swordfish can be tough). And it paired perfectly with fresh vegetables a squeeze of lemon and grilled bread. Very fresh produce and a open mind led to a great fresh lunch.

More to come from Greece

Little Girl In The Kitchen

Greece

2010-06-08T21:59:00.001-07:00

Little Girl In The Kitchen is going to greece, and will be blogging about the food there.

Be ready for lots of fish and olive oil!

Little Girl In The Kitchen

Short Break...

2010-05-23T06:59:00.000-07:00

I haven't posted in a while, between school and everything else It's been very busy. I'm back! Get ready for posts, photos, recipes and new videos. We have a whole summer ahead of us with lots of asparagus greens cherry tomatoes and farmers markets!

~LGITK~

Blue Hill at Stone Barns

2010-03-29T08:53:00.000-07:00

Blue Hill at Stone Barns is the other location of Dan Barbers fantastic Blue Hill Restaurant in NYC. Stone Barns is a gorgeous countryside "farm to table" farm/restaurant with amazing landscapes,buildings,produce and food. Weather you go to the cafe to pick up amazing sandwiches cakes and jams or you go to the formal restaurant you are sure to walk out satisfied.

However the elegant dining experience in a beautiful french style barn room is not like most, instead of them just handing you a prefix menu with appetizers main courses etc you get a list of elements such as different variety's of meats gorgeous vegetables eggs and really anything that is growing on the farm at that time. Some one who works in the restaurant comes to your table and asks you what you don't care for and what you like. Then brings out 4 courses (3 savory 1 dessert) and to tell you the truth there was not one thing I didn't like or even one thing I though was just O.K everything was so refined and fresh that walking out you only have good thoughts.

THEN if your as happy as me you go into the lovely cafe/store and buy some jams or cakes (as seen in the picture. ) which by the way are apple butter and black current jam.

Bon Appetit!

~LGITK~

Salts...

2010-03-21T09:36:00.000-07:00

There are many many different kinds of salts. There is the one everyone thinks of when they hear salt which is the most common "Table Salt" there is the great "Kosher Salt" Which is amazing for everything (Even a pinch here and there in baking) and might be my favorite. There is "Sea Salt" and the more specialty salt "Fleur De Sel" (which is more of a finishing salt) These are just a few commons ones. Seasoning is such a important part of cooking, it really can make or break any dish so I would say if you want a good everyday salt try kosher for a little more texture and flavor than table salt and if you want some good finishing salt to add to meat or really anything try some fleur de sel or sea salt.

Get cooking!

~LGITK~

Lemon Curd Tart With Olive Oil and Almond Crust

2010-03-20T20:06:00.001-07:00

Let me first and foremost say I got this lovely recipe from Epicurious.com and here is the direct link. This was my first time making a lemon tart, I love them but I guess I just never though of making them till now. And it was well worth the wait, the tangy taste of the lemon and lemon zest in the curd compliment the great flavor of ground almonds and the surprise ingredient olive oil (which believe it or not is making it's way into desserts now.) The olive oil is in the crust and the filling which might sound daunting but honestly just adds a slightly fruity bold twist to this already great classic dessert

If you love lemon curd tart I think this recipe might be a winner (and maybe if you don't give this one a try and it might change your feelings for this dessert!)

start zesting those lemons!

Bon Appetit!

~LGITK~

Blackberry Farm and Roasted Sweet Potatoes

2010-02-24T15:24:00.001-08:00

Blackberry Farm is a beautiful oasis located in the Smokey Mountains of Tennessee with truly amazing food staff rooms and activities. They had a delicious roasted sweet potato salad with scallions, walnuts, good olive oil, sea salt and fried black eyed peas. It was the perfect southern farm to table approach to cooking I just love.

Here is my interpretation, perhaps even simpler but showcasing the ingredients. I use the best olive and beautiful Fleur de sel, Maldon makes a great one. I like to serve this side dish with a great roast chicken.

above is the Blackberry version and then below my take.

Little Girl in the Kitchen Roasted Sweet Potatoes with Scallion and Fleur de Sel

2 sweet potatoes, sliced into ¾ inch thick slices on a bias, skins on
2 tablespoons extra virgin olive oil
1 tablespoon good extra virgin olive oil
2 tablespoon scallions, thinly sliced diagonally
Salt to taste
¼ tsp. fleur de sel

Preheat the oven to 375. In a bowl toss the sweet potatoes with olive oil and salt. Place on a roasting pan. Roast the sweet potatoes in the oven for 10 minutes. Check them and flip them over to crisp up the other side. Roast for another 10 minutes. Check for doneness, take a fork and pierce, it should give away easily and feel soft. Remove from oven. Let cool. Serve when they are slightly warm but not hot. Plate the sweet potatoes, drizzles with good olive oil and sprinkle generously with fleur de sel, top with sliced scallions.

~LGITK~

Morrocan Chicken Vegetable Stew

2010-02-12T19:28:00.000-08:00

I love a good hearty winter stew. What makes this Moroccan stew so special: the delicious sweet butternut squash contrasting with the Moroccan spices. Plus adding the finishing touches of lemon zest and mint really brighten this dish. You can also make this vegan. Don’t add the chicken and use vegetable stock. It turns out just as delicious.

This is one of my go to dishes for winter and I am happy to share it with you!!!

Moroccan Chicken Vegetable Stew over Pine Nut Currant Couscous

1 tab olive oil

½ cups sliced yellow onion

2 garlic cloves thinly sliced

2-3 carrots thinly sliced in circles (about 1 cup)

1 ½ cups diced butternut squash

4 boneless skinless chicken thighs

1 can chopped tomatoes (or 4 -5 roma tomatoes concasse)

16 oz vegetable stock/ or chicken stock

1 can drained chickpeas

½ tsp ground ginger

¼ tsp. ground turmeric

¼ tsp. ground cinnamon

¼ tsp. ground cumin

1/8 tsp. chili powder

1/8 tsp. ground coriander

Salt and pepper to taste

Zest of 1 lemon

2 tab mint, chiffonade

Season chicken thighs with salt and pepper on both sides. In a large Dutch oven, heat up olive oil and sear the chicken thighs until golden brown. Remove from pot and set aside.

In the same Dutch oven, sauté onions, garlic, butternut squash and carrots in olive oil over med-high heat. Season with salt to properly sweat the vegetables. When onions are translucent, about 10 minutes. Add the vegetable stock and tomatoes. Add the spices and ½ tsp salt. Taste your seasonings. Add back the chicken thighs.

Turn the heat down and let simmer for 20-25 minutes or until butternut squash is almost tender. Add the chickpeas and cook for another 5 minutes. Adjust seasonings.

Serve the vegetable stew over the pine nut currant couscous and top with lemon zest and mint.

Pine Nut Currant Couscous

2 cups of couscous

Coarse salt and pepper

2 tab. olive oil

2 ½ cups boiling water

½ cup currants

2 tab red wine vinegar

½ cup toasted pine nuts

Put the couscous and ½ tsp salt and 1/8 tsp pepper in a large bowl. Add the olive oil and stir with a fork to coat evenly. Stir 1/3 of the boiling water into the couscous; cover the remaining water to keep it hot. Press the couscous gently with the back of the fork. Cover with plastic wrap and let stand 3 minutes. Repeat with the remaining water in two additions. Break up any clumps with your fork.

While couscous is being made, re-hydrate currants. Use ½ cup warm water with red wine vinegar and submerge currants in liquid for 5 – 10 minutes until plump. Strain. Toss the couscous with the currants and pine nuts and serve with vegetable stew.

Bon Appetit!

~LGITK~

WNYC "The Takeaway"

2010-01-30T12:02:00.000-08:00

I was recently on the radio talking about cooking with kids. Here is the link!

Bon Apetit!

~Little Girl In The Kitchen~

Spiced Butternut Squash Soup

2010-01-04T15:05:00.000-08:00

There is nothing better than a great bowl of warm soup when the weather is cold and you need to warm up! I will have my video of this up soon on my youtube littlegirlinkitchen.

here is a lovely picture of this soup!

Check back on my youtube soon to see the video!

~Little Girl In The Kitchen~

CBS "The Early Show"

2009-12-20T07:21:00.000-08:00

I was recently on the CBS " The Early Show" I made my sage risotto and displayed a whole variety of risottos. So here is the link of me with Harry Smith and some great recipes for a great risotto! Just remember the rules and the myth about risotto being a hard hassle IS NOT TRUE! So get out your wooden spoons out and never second guess yourself in the kitchen!

Eat well, and check in soon to see when I will be on the show next!

And make some risotto!

Happy Holidays!

~The Little Girl In The Kitchen ~

A Great Little Secret....

2009-11-29T10:59:00.000-08:00

Elderflower Sparkling water is amazing. Some might say it tastes like drinking flowers, to me that's a great thing! It does not contain liquor and is a great drink.

I like to add fresh fruit to it so below is my favorite way to use it. It is fantastic plain as well.

1/4th cup fresh blackberries

1 tblsp fresh mint

1 teaspoon fresh lime juice

1/2 teaspoon minced ginger

crushed ice

Add ginger and mint muddle a bit to get flavors out add blackberries then ice pour elderflower sparkling water over add lime juice

Little Girl In The Kitchen

I feel bad...

2009-11-14T07:24:00.000-08:00

I have to say I don't think I will be doing Gourmet it would be very very time consuming for an 11 year old.

so sorry

LittleGirlInTheKitchen

Gourmet...

2009-10-24T08:29:00.000-07:00

As you might know Gourmet is shutting down.. I received the last issue a few days ago and I decided I wanted to do a farewell to the beloved Gourmet... So my plan is Julie Julia esc I'm going to cook every recipe in the last ever issue of Gourmet, crazy I know.

I will report back ASAP

Eat,and buy the last issue of Gourmet!

Little Girl In The Kitchen

A break, Sorry Julia

2009-09-03T11:18:00.000-07:00

I'm going to take a break from my Julie Julia project. maybe it's al the butter! but I think I'm just going to focus really hard on the videos and I will be back blogging in about 3 weeks!

Keep eating

Bon Appetit

Little Girl In The Kitchen

Everyone Has Bad Days, Even Julia

2009-08-20T14:19:00.000-07:00

I was looking through my Julia child book, my open face apple tart had done so well that I thought I could do anything. I came across her Tarte Tatin and though it looked mighty good. So Tarte Tatin it was. I started to make it it was going well I had made my own pastry dough the night before and it was in the fridge everything was going great. I took out the dough which was divided into three balls, I rolled it out and was trying to transfer it onto my cutting board to then put in the fridge and what do you know it fell on the floor I was discouraged. I then realized I had one ball of dough left I was happy again. I did as Julia told me and put 1/2 sugar and one lemon on my apples it seemed sweet, but I trusted Julia who doesn't? Then my rolling pin fell on the floor nothing big so I picked it up then I forgot it had been on the floor I then picked it up and started using it when I realized what happened I went crazy. My dad calmed me down and I started making the butter sugar mixture that goes on the bottom of the pan. It started to bubble and I was not very pleased because it did not look exactly like Julia's picture (what was I thinking.) O I also forgot to mention it was about 90 degrees in my kitchen. The sauce started to get thick I thought that if I kept it on heat it would loosen up it looked better so I started with the apples I was pleased then I felt the sauce and what do you know hard as a rock. could this day get any worse? yes it could so then I took all the apples off and went to my mom who told me the proper way to make his dish and said she was surprised Julia would do it like that, I was too. I then went to a website that had a good version so decided to make it it called for more sugar and more butter (After eating this you would gain 10 pounds) I knew no one was really going to eat this. then I dropped butter on the floor and I almost chopped off my finger and I burnt myself not my strongest day. I put the Tart in the oven and was pretty happy with the results. I did feel like I was in a seen of Julie Julia at one moment.

You would have to have a lot of courage to make this dish after I wrote this, but then again i was just having a bad day. Also go see Julie Julia and bring a snack with you you will get very hungry from all that gorgeous food! Here is my youtube again I made a salmon sandwich with avocado and arugula! http://www.youtube.com/user/Littlegirlinkitchen

Bon Appetit

Little Girl In The KItchen

It Worked!

2009-08-17T19:25:00.000-07:00

My Julia child open face apple tart was amazing! it was my first time ever making an apple tart and boy am I happy. My whole family gobbled it up!

Bravo Julia for being you, go see Julie Julia you won't regret it

Bon Appetit to whatever you ate for dinner

Keep eating, buy some butter if you are going to make a Julia dish

Bon Appetit

Little Girl In The kitchen

Dessert Is The Way To Go

2009-08-17T07:25:00.000-07:00

I've finally found the dish the one that would start off my version of the Julie Julia project!

Dessert. It's the only thing in the Julia child cookbook that's not ridiculously heavy. I'm not sure what dessert but I know one thing I'll need a lot of butter! I will be making a free form apple tart! sound simple enough. well we will see

I'll report back with a lovely apple tart!

enjoy what you are eating

bon appetit ( to whatever you are eating)

Little Girl in The Kitchen

Thoughts And Beef In The Summer ( What Would Julia Think?)

2009-08-15T07:40:00.000-07:00

I was trying to figure out what my first Julia child dish would be and I decided Boeuf Bourguignon.

Then my mom told me that dish was not really a summer dish and I too realized that eating a thick beef and bacon stew in the dead of summer might not be the best idea. So now I'm just going through my Julia book and thinking what might be good in 90 degree weather. I will report back soon with a dish I guess will be my "Perfect" dish to start off this project. ( I need a name don't I) But don't think I'm trying to copy Julie Julia or anything because that is the least of my intentions! I'm not going to do 546 recipes I'm only 11 and that jello meat thing did not look like something I would ever want to try. So I will report back and hopefully I will have the perfect dish!

For now just keep eating!

Bon Appetit (To whatever you are eating Or ate )

Enjoy eat well!

Julia Child/ Julie & Julia

2009-08-09T09:26:00.000-07:00

After seeing "Julie&Julia", I thought to myself that I had to start making french cooking, I also thought I would make a few of Julia Child's dishes and report back, but don't worry I'm not going to do the whole "Julie/Julia Project"! I was never really that into Julia Child before this movie, It's not that I didn't like her it was I didn't know anything about her. She opened doors of cooking that were never opened Before and I think That's what made her one of a kind, she was a true inspiration it's very sad that's she gone. After seeing all those dishes I thought I must get cooking! So in a few days I will start my version of "The Julie/Julia Project" not all 400 and something recipe's but maybe 4-5 then again I might get carried away. I have to say some of those dishes might be too complicated for an 11 year old but ill try and just maybe ill get them perfect.

I'm so glad I saw that great movie and I will get cooking. I better get my mom to buy some more BUTTER!

As Julia would say Bon Appetit

Also here is my YouTube again: http://www.youtube.com/user/Littlegirlinkitchen

Updates

2009-08-06T09:37:00.000-07:00

I have been doing really well on YouTube I've made a ton of dishes that are mine truly, and people seem to like them . keep on checking the blog but i think I'm going to focus on YouTube right now if you lost the link here it is: http://www.youtube.com/user/Littlegirlinkitchen hope you like the recipes!

Bon Appetit

Little Girl In The Kitchen

The Day Has Come

2009-07-02T14:56:00.000-07:00

Little girl in the kitchen first youtube video went up today here is the link I made a blackberry mint and ginger crumble!

http://www.youtube.com/user/Littlegirlinkitchen

The Edible Garden

2009-06-29T17:26:00.000-07:00

This past Saturday i went to an event Called the Edible Garden at the wonderful New York Botanical Garden. I met the great Martha Stewart who is one of my idols. She was fantastic! She made a variety of cocktails, that I would love to try, if they were not as loaded with alcohol. Before Martha talked, Dan Barber did. He was really interesting and told a very funny story about a dish he had at one of his restaurant's. he then had a "conversation" with the audience. Every day until some time in September this event will be going on. I highly encourage you if you live around NY to buy tickets for this event, or just look around the garden. they have some Fantastic flowers this year!

Here is the website: http://nybg.org/

Little Girl in the Kitchen is Going to Youtube!

2009-06-26T21:14:00.000-07:00

Little girl in the kitchen is on youtube! starting sometime next week i will start a youtube channel and i will give you the links and all that next week. It's going to be a series of videos of me ( the Little girl in the kitchen) cooking! some of the recipe will be original some will be ones that i'm trying out. And sometimes i will give updates in videos or just about anything!

be sure to check out the blog next week so you can see the littlegirlinthekitchen cooking!

can't wait !

The little girl in the kitchen

Earl Grey Cookies

2009-06-23T08:53:00.000-07:00

I had a great Bake sale I Raised alot of money for UNICEF all because of these cookies!

they are easy and very good ( especially if you are a tea lover)

You can find the recipe ( the link is not working ) if you go to Marthastewart.com and type in earl grey tea cookies!

enjoy

The little girl in the kitchen

Risotto!

2009-06-22T16:42:00.000-07:00

Risotto

Me and a close friend were talking about what to make for dinner one night. We were set on risotto, my friend said what about a risotto where you blend asparagus and then whip it into risotto. I loved the idea but then we decided it was not the right dish for that night. about a month after i needed to make risotto; and i thought let me make that one with the asparagus!! i of course did not have her recipe. She got it out of a magazine that i don't remember the name of so i created this one.

1/2 cup white wine

1 cup arborio rice

1/4 cup Parmigiano Reggiano cheese

1/2 cup of onions

2 Tbls butter

2Tbls Olive Oil

1/2 cup Peas

4 cups chicken stock

1 Bundle asparagus

Directions:

put 1 tbls of butter and 1 tbls of Olive oil in a hot pan add onions after the turn clear add rice Add wine and 1 cup of chicken stock. leave for about 10 minutes or until the rice has soaked in the liquids. keep adding chicken stock and then let the rice soak up the liquid until you have cooked the rice for about 25 min then start on your asparagus, put 1 thing of asparagus in a food processor and add 1 tbls of butter and 1tbls of Olive oil. Blen until smooth. fold it into your rice and add peas uncooked add salt and pepper then add your last cuup of stock and you cheese stir for about 10 more min and your done!

garnish with shaved cheese

Enjoy!

The little girl in the kitchen

Perfect Drink

2009-06-08T09:24:00.000-07:00

This is my all time favorite drink. i was sick and i realized not only is this drink tasty but really good for a sick stomach. i was in Washington DC, and me and my mom went to one of the Wolfgang puck restaurant's, my lovely mom ordered a drink with ginger ale,mint,ginger. I'm not sure if there was lime in it I'm pretty sure there wasn't. anyway here is my version.

This is Per glass it might seem like alot but trust me it's not! but you can always narrow the amount down

1 Tbls Ginger

1/4 cup Fresh Mint

1/2 Lime

1/2 Lemon

1/2 crushed ice

1 cup Ginger Ale

Chop Ginger up Very finely if you don't you will swallow huge chunks of ginger. and then pond it so it's flat and the juices come out. then put it in your glass. but in your mint leaves and Pound them too, but in your glass with the ginger. zest your lime and lemon halves and then squeeze the juice out of them, add your crushed ice then your Ginger ale.

( I did not have all the ingredients at my house for this photo, when you make it you will see it looks very nice)

Roasted Corn Salad

2009-05-26T16:50:00.000-07:00

Recipe:

One pack of Cherry Tomatoes

3 Heads of corn Taken off the core

2 Heads of lettuce

Black beans ( I don't add them but if you like them go ahead!)

Dressing:

1 Shallot

2 Tbls of Olive oil

1 Tbls of red wine Vinegar

1 Tbls of Chopped basil

Directions:

Add everything to the salad

for the dressing wisk olive oil and add vinegar slowly add your chopped shallots and basil!

Enjoy!

LittleGirlInTheKitchen

Lemon Basil Smoothie

2009-05-26T15:42:00.000-07:00

I got this great recipe from FoodNetwork.com it's great i changed it from the original Recipe a bit. this drink i think is such a good summer drink it's healthy, refreshing and tasty! most of my friends say "it's gross!" to this recipe but they have never tried it! if you say it's gross maybe try to think again and give it a whirl! also if you go on this blog you may be surprised that an 11 year old girl can make think like this or likes to eat things like this. I have always been into trying new food and still am. ) I hope you will look on the blog to see what i'm trying next!

also the picture of the smoothie does not look as good as it usually does (if you try it you will see)

1/4 cup plain Greek Yoghurt

1/4 cup of plain sugar

1/4 cup of water

1/2 of fresh basil

1 Tbls of lemon zest

6 cubes of ice

Directions:

heat up the water and sugar and lemon zest and make a lemon simple syrup

add all ingredients and blend till Frothy. garnish with basil leave

add everything into a blender till frothy. add a basil leave to garnish

Welcome!

2009-05-26T15:22:00.000-07:00

I'm an 11 year old girl who makes things such as braised short ribs and fennel and blood orange salad with goat cheese. I will post recipes and pictures of my food.

Enjoy!

LittleGirlInTheKitchen