Friday, December 2, 2016

French Toast Casserole

Monday, November 21, 2016

Veal Ragu over Zucchini Noodles

1 lbs Ground Veal
1 Green Bellpepper
1 Yellow onion
2 minced large garlic cloves
6 mushrooms sliced
2 bay leaves
1/2 small can roasted tomato or 1 fresh tomato cubed
1 tube tomato paste
1/4 cup red wine

1 tablespoon Garlic
1 tablespoon season salt
2 tsp garlic powder
2 tsp onion powder
2 tsp nutmeg
2 tablespoons olive oil
1 tablespoon sugar

Fresh Basil
Heavy Cream
Parmesan Flakes
Tempura Broccoli

In one large pot add olive oil to medium high heat
Add onions, garic, bell peppers and mushrooms. Sautee for 5 to 7 minutes until tender. Then add red wine. Cook for 3 to 5 minutes until wine dissapates.

Add meat and seasonings (not sugar). With a wooden spoon constantly break down meat to get an even consistency.  Cook meat till done.

Then, add tomato paste and sugar. Fold in. Add, bay leaf. Turn heat on low and cook for 30 minutes. Stir every 5 to 7 min.

A serve over raw zucchini noodles.
Top with parmesan cheese, fresh basil and a splash of heavy cream.

Figs with Bacon and Fresno Chili

Thanksgiving is my favorite time of the year. The time of the year when I become inspired. I snagged 5 different magazines just to see whats out there. I also get plating and decorating ideas for my table.
Pick up the Thanksgiving Bon Appetit magazine. There's lots of goodies in there.

Sunday, November 20, 2016

Salmon Brussel Sprout Salad with Poppy Seed Dressing

1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 tablespoon dijon mustard
1 teaspoon grated shallots
1 cup vegetable oil
1 tablespoon poppy seeds

Blend in blender for 1 to 2 minutes

Preheat oven 375 f°
Skillet that can be placed in oven
1 4oz Salmon fillet with Skin
Creole Spice Rub by Chef Ryan Rondeno via

Generously coat the salmon with rub. See picture below.
In a skillet on high heat add 2 tablespoons of olive oil and 1 tablespoon of butter. Once heated add salmon skin side down and baste salmon for 3 to 5 minutes.
Turn over face down for 2 minutes.
Turn ovee once more and place in oven for 4 minutes.

Brussel Sprout Salad... toss ingredients with together with 2 tablespoon of Poppy Seed Dressing

8 to 12 Brussels Sprouts shaved on Madeline
8 toasted Hazelnuts
Shaved Parmesan
2 minced chives
4 diced dehydrated apricots

Simple: Colossal Shrimp with Marina

12 Colossal Shrimp deveined (you can remove shell or not)
1 lemon zested
1 garlic clove grated or minced
1 to 2 tablespoons of olive oil
Kosher Salt

Mix together and let sit in a bowl while preparing other ingredients.

4 medium ripe tomatoes cut in 4
7 basil leaves
2 garlic cloves minced
1/2 onion sliced
2 bay leaves
2 tablespoons olive
1 tablespoon butter
Garlic salt
Garlic powder
Onion powder

See plating instructions for extra ingredients

Large skillet on medium high add olive oil, butter. After it warms up add onions until they turn translucent. Then add in the rest in the ingredients. Turn heat to medium low. With a wooden spoon  smash tomatoes until the sauce thickens. This process takes about 5 to 10 minutes. Season more if needed

To plate:
Rice or pasta
Sauteed spinach
Pour sauce over rice and spinach
Place shrimp on top
Sprinkle chives and lemon juice on top.

All ingredients must be fresh

Wednesday, October 26, 2016


Celebrated Diwali with the job. Got to enjoy some of my favorite Indian dishes such as Tikka Marsala, Biryani Rice, Raita, Naan, cauliflower from Paradise Biryani in Dublin, Ca.

Sunday, October 23, 2016

Joey's in Woodland Hills

Sorry no food pictures. I had such a great time catching up with girlfriends that I forgot to snap away.
It was also great to see Woodland Hills thriving again with people. After the recession hit, the entire valley was hit hard. With the absence of mortgage companies and employment I wasn't sure how long it would take to see folks out.

Must order:
Chicken Wings
Apple Streusel Cake with Maple Ice Cream
Margaritas with egg white foam

Crab cake salad with passion fruit vinaigrette and burrata cheese

Passion Fruit Vinaigrette

Passion Fruit Puree (from Bevmo)
Red Wine Vinegar
Olive Oil
1/2 garlic clove minced

Sunday, October 16, 2016

Two Birds One Stone

Ever since Cyrus closed in Healdsburg I've been waiting for Douglas Keane to resurface. My heart broke when I heard he was closing. I rooted him on, Top Chef. Cyrus was the first time I truly experienced gastronomy on a plate and ate things I've never heard of. I believe the economy and the recession took him down. The timing was just awful.
Yesterday I was able to try out Two Birds One Stone. According to a few articles he has teamed up with another chef to create Japanese fare. Well if you've been to Cyrus and expect the same at 2birds 1stone you'll be disappointed. However, if you're looking for the perfect forbidden rice with a fried egg on top or waygu beef short ribs, you're in for a treat. It is truly done to perfection. Although I wasnt a fan of the radishes.
Again, I'm biased after experiencing Cyrus. I know it takes a while to get back on your feet. I hope and pray that he can bring Cyrus back. Maybe not to Healdsburg but St. Helena.

Thursday, October 6, 2016

Ofa's Island BBQ

You want to experience real Hawaiian Barbecue?? San Ramon, Ca has a farmer's market every Thursday.
First timer? Get the island special which is the pulled pork, bbq chicken and a refreshing tomato cucumber salad.
The chicken is perfectly marinated and smoked on the grill. The pork is so juicy it melts in your mouth. The best thing about it, the chicken isn't fatty or dry and no sauce is needed to mask imperfections because there are none.

Tuesday, October 4, 2016

The Chairman Truck

The Chairman truck has been voted thes best food truck by San Francisco Magazine, I couldn't agree more. With locations in Los Angeles (which I didn't know) and San Francisco how could I not be in love. When I'm home in L.A. I can still enjoy my favorite flavors of the west.

Today's picture only shows steamed buns because the baked bun was sold out. These little tasty bites include sweet, savory, crunch and heat. I ordered the pork belly and coca cola braised cabbage with a side of daikon pickled radishes. It was heaven sent as they haven't driven to San Ramon in quite some time.

As one may say all the other trucks can, Bao down bitches!

Must have!!

Monday, October 3, 2016

Chef Ryan's Birthday

With nothing in mind to having a full on menu with a birthday cake... it was a great cooking day for Jasmine's Kitchen. Happy Birthday to the best Chef that cooks in the West..... Ryan Rodeno!! The first time he has been kicked out the kitchen.

Black Beans
Collard Greens
Butter Rum Plantains

Cheese and Charcuterie:
5 year aged parmesan
Humboldt Fog tremor and truffle

Passion Fruit White Cake
Passion Fruit Butter Cream
Glazed Strawberries
Toasted Coconut Flakes
White Chocolate Shavings

Pinot Noir Rose - Raymond
Chateau Montelena - Cab
Albarino - Buena Vista
Liana - Peju Winery

Belotti Ristorante E Bottega

It doesn't get in any better than this!

I've been reborn again. I've been converted to Northern Italian cuisine. This young chef is innovative but yet rustic. My pasta was as fresh as it gets and I totally had to lick the bowl. Thanks to Lorenzo who made my virgin peach cocktail. He has a craft of his own. All together can't wait to revisit. This is my go to place of comfort and sophistication.

Friday, August 5, 2016

Casa Vega

I've probably blogged on Casa Vega but I vote them to be the Best Mexican Restaurant in California.

When you walk in, its like stepping into the 70's. An old nostalgic scene out of the valley. Its dark, low key and all out good times. Any person that lives in the valley knows of this local spot.

This place has the best Margaritas, Salsa, food and Mariachi band.

If you haven't been to Casa Vega, you haven't experienced life.

Wednesday, July 20, 2016


I'm loving the new Chef!

I haven't been in a while and decided to visit my old stomping grounds for one last bite. Unbeknownst to my taste buds I was pleasantly surprised with some old but fresh faces in the kitchen. As I spoke to the staff I asked where was the old Chef was (immediately I became negative). He explained that the new Chef had been there for a while but working under the other Chef. Well lets just say my prejudices were put to rest with my first course and I will be returning next week with friends!