Carrara Pastries

Posted on 05/07/2013 by unrivaledkitch

Years ago, I had a conversation with Damiano about his vision of bringing his family to the United States to build an Italian pastry business in California. Even then, as we spoke I knew that I would see his idea come to full fruition. Damiano is one of the hardest working and most driven persons that I’ve ever met. His passion for flair bartending, all things Italian, his family, and his business is exemplary. When I first met him, he was a bartender, but he’s put that passion on hold to build a family Italian pastry business called Carrara Pastries located in Moorpark, CA. With the help of his brother, Massimiliano Carrara, who is the Pastry Chef, the success of their business has lent to the expansion of a second location in Agoura, CA.

On 05.05.13, Carrara Pastries opened its doors to the Agoura community at their location on Roadside, just off the Kanan exit of the 101 freeway. Both new and old customers flocked to the beautiful and elegant modern storefront in Agoura to enjoy friendly company and beautiful Italian pastries and espresso. Large glass cases of freshly-made delicious pastries line the back of the store. Beautiful photographs and mirrored walls offer a modern, but warm atmosphere. Not only do they have mouthwatering desserts, everything is prepared fresh with the finest imported Italian ingredients and to accompany your sweets, you can choose from a variety of Italian refreshments and espresso drinks. As the community welcomed Carrara Pastries with open arms, I’m delighted that such hard work can and has developed into this beautiful reality for the Carrara family. As they cut the ribbon and served the deliciously large and gorgeous white cake with fresh fruit and white chocolate, everyone lined up for a slice.

While Brandon and I were there, we couldn’t help but pick up some delicious profiteroles with light pastry cream, a delicious cheesecake and a beautiful hazelnut chocolate cake. Carrara Pastries has something for everyone: large cakes for special occasions, small bites for an after-dinner sweet tooth and everything in between. Massimiliano and Damiano were born and raised in Lucca, Italy. There, Massimiliano studied with top pastry chefs in Italy and trained in the exquisite art of fine Italian pastries. As you take a look at the various pastries, you’ll see things you’ve never seen before and others that you’re very familiar with; this is all part of the charm of this lovely new bakery. The Carrara family is a model for the American dream and with lots of sacrifice, time and effort, they’ve manifested their dreams into reality. Please visit the Carraras at either of their lovely locations and explore the sweetness they’ve created.

476 West Los Angeles Ave, Unit A-13
Moorpark CA, 93021
Contact: 805.552.4250

28914 Roadside drive, Ste #107
Agoura Hills CA, 91301
Contact: 818.661.9006

Cheers

-Unrivaledkitch

Coconut Cream Pie

Posted on 05/28/2012 by unrivaledkitch

I haven’t written about anything sweet in a little while. I’m a pretty savory type of person, but I won’t say that I don’t have a couple of sweet teeth in my mouth; okay maybe more than a couple. My family really does love coconut cream pie. I’m not really the most savvy of bakers with crust and all that, but I can make something simple and with a little help from the grocery store, I’m sure others could make this easy as pie. So, I’m a big fan of Jello Pudding. It’s probably the least expensive way to make pudding, because cream is expensive, eggs, and everything else. Not to say I don’t enjoy a lovely custard or homemade butterscotch pudding, but when you have yoga and homework and everything else life throws in your face, maybe a little box can give you peace of mind and no one will ever know! I’ve already shown you my Banana Vanilla Creme Wafer Pie and Simple Whipped Cream Pistachio Pie so let’s add this easy Coconut Cream Pie to the mix. Try one out; even the less experienced pie putter- together-person can put this one together.

Coconut Cream Pie

1 large box of vanilla jello pudding

1 14 oz can coconut milk

2 ½ cups heavy whipping cream

1 tablespoon powdered sugar

1 ½ cups sweetened coconut flakes

1 graham cracker crust

In a pan, on low heat, toast 1/2 cup of the coconut flakes till lightly browned. Set aside and cool.

In a large bowl, place contents of pudding package. Place coconut milk inside pudding and mix together till incorporated. Fold in 1 cup of coconut flakes.

In another bowl, place cold heavy whipping cream and add powdered sugar, then mix with a hand blender till whipped cream becomes stiff, about 6-7 minutes depending on your mixer.

Add about ¼ cup of pudding to your whipped cream and fold in with a spatula.

Using the toasted coconut, place a small sprinkle of coconut on the bottom of the crust and layer the pudding in the bottom of the pie shell, about ½ way up, sprinkle some coconut between, then layer about ½ of the whipped cream, then the rest of the pudding.

Clarification – When using the toasted coconut use about 1/4 cup it in the pie and reserve 1/4 cup for the top of the pie as desired. This will not effect the taste just the look if you happen to use more or less in either place.

Finally, add the rest of the whipped cream and smooth out over the top, so the pie is a large mound. Press the remaining toasted coconut into the whipped cream, and refrigerate about 1 hour till set.

Enjoy

Cheers

-Unrivaledkitch

Chicken and Biscuits

Posted on 03/04/2012 by unrivaledkitch

I have a great love for American comfort food. I know most people tend to think of comfort food as just southern style but what I’m talking about are the dishes that comfort us in our own way. My mom fried chicken that she shook in flour and the smell of the crispy skin coming out of a paper bag she used to drop the chicken in, to take the oil off, was mouthwatering every time. Maybe this fried chicken isn’t my mom’s chicken, but it’s still pretty damn good. I love the addition of smoked paprika, parsley, garlic and lots of black pepper, making this chicken a different style of excellent. I served my chicken with a very simple homemade buttermilk biscuit along with honey or strawberry jam. I hope everyone has a little fried chicken in their lives.

Fried Spiced Buttermilk Chicken

1 whole chicken, cut into pieces for frying or buy a package of pre-cut pieces

3 cups buttermilk

Approx. 2 ½ cups – 4 cups all-purpose flour (depending on how much dredging you do)

1 tablespoon black pepper

1 ½ teaspoons smoked paprika

1 tablespoon + 1 teaspoon dried parsley

2 tablespoons salt

2 teaspoons garlic powder

vegetable oil for frying

In a large bowl, pour buttermilk, add 1 tablespoon dried parsley to the buttermilk and then add chicken and cover. Refrigerate overnight or at least 4 hours.

Take chicken out of the buttermilk and shake off excess buttermilk.

Season the chicken with salt, pepper and garlic powder.

Place flour in a large Ziploc bag with smoked paprika and teaspoon of dried parsley and then shake together till well incorporated.

Add chicken to flour, a couple of pieces at a time.

In a large heavy bottomed pan or cast iron skillet, pour vegetable oil to about 1/3 of the way up the pan.

Heat oil until about 325 degrees.

Place chicken in hot oil after excess flour is shaken off (make sure not to overcrowd chicken).

If necessary, cook chicken in two batches; skimming oil after each batch.

Cook about 10-12 minutes on each side. The internal temperature of your chicken should be around 175-180 degrees.

Drain on a rack over a sheet pan sprinkling with a bit of salt just after taking out of the oil and consume or keep in foil in a warm oven till ready to eat.

Buttermilk Biscuits

2 cups all-purpose flour sifted and extra for rolling out dough

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 stick butter, sliced into 8 pieces and frozen

Plus 1 tablespoons of melted butter

3/4 cup buttermilk

Heat oven to 475 degrees.

In a large bowl, place sifted flour, salt, baking soda and baking powder and incorporate well.

Add one piece of frozen butter at a time to the dough, either with a pastry cutter or a fork. Mash the butter into the flour mixture to create coarse dough.

Add buttermilk a little at a time till everything comes together well. Do not over mix.

Take the dough and place on a floured surface. With your hands, gently press the dough together to form a medium-sized rectangle, then cut it into about 11-12 biscuits, which are about 1/2 inch thick.

On a sheet of parchment with flour, place the biscuit and freeze for about 25 minutes.

Transfer the parchment to a baking sheet. With a brush, paint the tops of the biscuits with the tablespoon of melted butter and cook in preheated oven for 20 minutes or till golden brown.

Serve right away.

cheers

-Unrivaledkitch

Cyrus’s 2nd Birthday… The Candyshop and Red Velvet Cupcakes

Posted on 11/21/2011 by unrivaledkitch

Today is one of my favorite little boys very special day. I remember the day my friend Katie called me to tell me she was expecting and thereafter, all the midnight to 2 a.m. phone calls and text messages with horrible stories of pregnancy woes, the countless boxes of Little Debbies, and the joyous call and messages on the day he was born. I was over the top involved with work at that time, but I knew, as soon as I saw this little man, I was in love. His name is Cyrus and he is one of the most precious boys I’ve ever met. He stole my heart and made his mom and I retire our dancing shoes and exchange them for baby clothes. We wouldn’t change it for anything. I love this family and I’m so glad I can be a part of their lives.

Best friends!

Happy 2nd birthday my sweet little (or, rather, not so little anymore) Cyrus! I love you so much.

We had a sugar coma inducing party, with all things rich and delicious. A full range of soda pops, lollipops, candy and Elmo cupcakes adorned the table, along with other fun foods for all the kids to enjoy. Our theme was a candy shop with tons of fun balloons and little lollipop crazy straws for the sodas. I have no idea how these kids slept that night, but a little extreme spoiling is what Katie always wanted for her son.

Here are some of the pictures of the festivities.

The cupcakes I made were a red velvet recipe that is a mixture of vegan red velvet and a southern style red velvet cake with cream cheese frosting. I love vegan cupcakes because they stay moist for a long time and travel well.

I made red and blue velvet cupcakes and topped these with lollipops and little Elmo faces because he’s one of Cy’s favorite characters.

Red Velvet Cupcakes

Inspired by Iambaker.net and Veganmachine.com

4 teaspoons cocoa powder

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 ¼ cups all purpose flour

¾ cup granulated sugar

¾ cup vegetable oil

1 cup soy milk

1 tablespoon lemon juice

½ tablespoon apple cider vinegar

Preheat oven to 350 degrees

Makes 16 cupcakes

Pour soy milk in large bowl with lemon juice and apple cider vinegar and stir until incorporated. Let stand for at least 8 minutes.

In a separate bowl sift together cocoa, AP flour, salt, baking powder and baking soda. Mix together till incorporated with whisk.

After the mixture of soy milk has incorporated, add sugar and oil to mixture and beat on high with hand mixer for 5 minutes until sugar is dissolved.

Slowly add dry ingredients to the wet ingredients and beat on medium until incorporated, about 4-6 minutes.

Fill cupcake cups 2/3 of the way full and cook for 16-18 minutes on the middle oven rack. The cupcakes are done cooking when a toothpick comes out clean.

Cool and then frost with cream cheese frosting or vegan frosting for full vegan cupcakes or any other desired frosting.

Be a kid at heart.

Cheers

-Unrivaledkitch

My Mom, My Grandma Ruth, My Bachan… and My Sister’s first mothers day… Feast

Posted on 05/13/2011 by unrivaledkitch

These women are the core of my heart. They have taught me more then I could ever imagine. My family is created of these die hard matrons who make everything in their lives about their families. These are the people who taught me my love for food and to whom I owe so much of my life to. This mothers day I created a simple feast of favorite and new additions to thank these loves of my life. I love you all!

This was my sisters first mothers day. A very special occasion to uphold. I prepare most of the food at my house and packed it up to take it to my brothers. His wives family enjoyed the occasion with us.

I hope all you wonderful mothers out there were with the ones you love and kicked your feet up and relaxed.

Herb encrusted Pork Tenderloin stuffed with sourdough, cranberry, and fuji apple stuffing.
Roasted chicken breast
Baked salmon with Chardonny, dill and roasted lemon
Baked salmon with soy, mirin, scallion sauce
Butter mashed Potatoes
Roasted green beans with almonds
Roasted Broccoli with chili, balsamic, and soy glaze
Steamed Broccoli
Mixed salad with roasted mushrooms, naval oranges, cherry tomatoes, cucumber and Parmesan cheese
Banana Pudding Vanilla Waffer Pie

Cheers

Unrivaledkitch
Twitter and Foodbuzz and RSS FEED

Young Minds Hungry Stomachs … Cooking Classes at Pacific Lodge…

Posted on 04/20/2011 by unrivaledkitch

One of the most precious gifts I’m able to give is being a teacher. But one of the most difficult things for me is to be taught. My inner teacher can often be a cruel bitch but it’s getting better. Teaching brings about a level of patience and understanding that I don’t believe is matched by anything else. I strive every day to look at everyone as a teacher in my life and learn from them the lessons I could never teach myself. More and more I seek to be taught by whichever measures possible, being an eager understanding voice in a sea of chaos. I’ve taught cooking classes and many line cooks, and chefs over the past 4 years of my life. I also look at this blog as a teaching session which is why my recipes are not written in the most standard way but more as a voice showing you how to do things. Most people are visual in their learning process. I know I am. For the most part I don’t learn how to do things by being told how to do them but actually being shown how to do it. My cooking is just that, all the little things that I’ve shown either myself by trial and error or that others have shown me. I hope you follow your inner teacher in the kitchen and believe in yourself to make delicious treats.

My current teaching position is at Pacific Lodge Boys Home. This institution is a residential treatment center for boys 13-17. These kids are children/ young adults who hopefully will look at this as a second chance for a new future. Some will and some wont, neglect is at the heart of most troubled children so they’ve turned to some kind of crime which has them court appointed to PL. The kids in my class are the ones with lesser offenses on good behavior, who are most of the time pretty close to leaving, we use sharp knives and the lessons are hands on so i keep the classes to about 8-10 kids. I never understood when I took this activity, how hard this would be but at the same time how rewarding it is. These boys just want someone to care about them, talk to them, and see them for who they are. And deep down I believe that’s what we all need. I’ve taught almost 20 classes here the boys change all the time which i think is good because most of the time that means they’ve gotten to go home. These classes are a gift and I’m so proud to be able to give back.

My classes are set in a way that the boys are able to wash, chop, cut, clean, stir, mix, bake, measure, saute, and all those other great cooking things. They are taught the small details of cooking but most of all get the bigger picture. We don’t follow recipes, we cook with our hearts and most of all I try to show them food doesn’t have to be intimidating. I show up in my chef coat and am asked countless times where I went to school and how long I’ve been cooking. I’m only to happy to answer these questions. I hope one day these boys are able to find as much happiness in what they love to do as I have when I’m cooking. We end up cooking for about 15 people by the end of the night and these boys don’t have small appetites. We aren’t cooking Michelin star food but a fancy take on home cooked favorites with vegetables stuck in where ever I can. Here are some pictures of plates that I’ve made with the boys. Everything from hamburgers to lasagna to stir fry and tostadas. The menu is set up by making three dishes, A main protein complex carb dish and then a side dish of vegetable goodness and then we made dessert also. I over reach most of the time. I like to have a lot for the guys to do. We don’t make health foods but i introduce as many healthy fresh ingredients as possible, they get enough crappy cafeteria food that they all look almost 1/2 starved. The thanks and appreciation is overwhelming and the boys are so proud of what they make and eat.

Grilled Bratwurst with sweet red onion gravy, red rose mashed potatoes and hickory bacon roasted cabbage

Pistachio Oreo Pie with chocolate pudding and graham cracker crust
thanksgiving style dinner turkey tender wrapped in bacon, marshmallow yams, mashed potatoes, zucchini stuffing, crostini, creamed green beans

Fried Chicken, Collard greens, Mac N cheese and Lemon Shortbread fingerprint raspberry jam cookies

Mozzarella Avocado Cobb Salad with Cali Cheesesteaks Sourdough rolls filled with tomatillo aioli roasted steak peppers and onions with Provolone cheese

Carne Asada Tostadas with Pico de gallo, queso fresco and chorizo pinto beans, Calabaza y elote (simmered squash and corn with Mexican cheese) Coconut rice pudding with Mexican Coconut chocolate sauce

This last picture is of the most recent class I had on Monday. I don’t really have too much time to take pictures before the devouring begins.

This will be an ongoing series in this blog.

Thank you all for being my teachers. Much Gratitude.

Cheers everyone
I hope you’re all having a wonderful week

Unrivaledkitch

Twitter and Foodbuzz and RSS FEED

Vegan clementine blueberry cupcakes with candied blueberry compote

Posted on 04/18/2011 by unrivaledkitch

Baking as you can tell is something I’ve grown to love. There is something that is to be said about a perfectly chewy cookie, a beautiful cake, or a wonderful sweet flavor combination and during my chef days I probably would of never said that to myself. When your a savory chef you hate baking and for the most part that’s what I used to be like. The patience it takes to bake and the precision it takes to make beautiful pastry is something I never thought I would be able to do. So many bloggers have inspired me to bake beautiful pastry, with fresh ideas, classics, as well as amazing ideas drawn up from some of the most eager imaginations, with this inspiration I’ve even been able come up with my own favorites a long the way. These cupcakes are something I’m extremely proud of.

I made these because vegan baked goods are something I love to toy around with. Tofu Cheese cakes, cupcakes, cookies whenever I can I try to test some out. These are really beautiful. Sure maybe they aren’t regular cupcakes but they are wonderful none the less. I hope if you make them you’ll love them just as much as I did when making them for the Online Bake Sale to Aid Japan put on by thetomatotart.com. Sabrina owner and blogger at Thetomatotart.com and Clemence From France bid on these cupcakes and I’d like to take the time to say thank you so much for your donation. Sabrina is currently in a battle with Paypal to get the funds released and sent to Japan’s Second Harvest food bank. If you have time please click on this link The PayPal Saga, or Let’s Get Some Money To Japan and comment about how horrible it is to be holding these funds that the people of Japan so desperately need.

Clementines (Cuties) are small California mandarins. They are small tart and sweet and one of my very favorite snacks. These cupcakes came to be because I wanted to make My friend Virginia and her boyfriend Jimmy a dessert for Jimmy’s birthday. They both are crazy dieters but they love blueberries so I dreamt up this recipe with them in mind, for a special occasion. Unfortunately our plans fell through that evening and the cupcakes stayed at home, my family and I promptly devoured them anyway, this is one of my sisters new favorite desserts. But these are still something that Virginia would love and they are with her in my heart and mind, I love you dude.

So here’s the recipe I hope you make these and enjoy them as much as I do. You’ve seen these in photos before but here’s how to make them.

Vegan clementine blueberry cupcakes with candied blueberry compote

Ingredients
• 1 tablespoon apple cider vinegar
• 2 Clementine’s zested
• 1 1/2 cups almond milk
• 2 cups unbleached all-purpose flour
• 3/4 cup unrefined raw sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil or canola oil
• 2 Clementine’s juiced

Candied Blueberry compote
• 2 boxes of blueberries
• 2 tablespoons of water
• 1 teaspoon of vegetable oil or vegan margarine
• 2 juiced Clementine
• 1 pinch of Clementine zest
• 1/4- 1/2 cup of raw sugar (depending on your sweet preference and how sweet your berries are)
• 1 tablespoon of corn starch (optional)

The Way

Preheat oven to 350 degrees F (175 degrees C). Line with 18 paper baking cups.

In one small bowl add almond milk to it and the apple cider vinegar, the liquid will start to curdle and change into this weird swirly liquid that’s what it’s supposed to do. leave it there for about 5 minutes

In a separate bowl, whisk together the almond milk mixture, Clementine juice, vegetable oil.

Sift together the flour, sugar, baking powder, baking soda and salt. Then zest Clementine into flour

Pour the wet ingredients into the dry ingredients and stir just until blended.

Spoon or pour the batter into the prepared cups, dividing evenly.

Okay so here’s the deal. I tried these like three different ways
1) I put the candied blueberries on the bottom
Result- too mushy from the liquid
2) I put some fresh blueberries on the bottom
Result- not as mushy but still a little mushy
3) I put fresh blueberries on top then pushed them in the batter a little so they were in the middle
Result- they came out probably the best
4) place blueberries on the top
Result- the look like blueberry muffins.

So over all I think the best way to go may be either omit the berries in the cake which I think is no fun. Or put them in the middle of the cake about 4-6 per cake for a little accent of goodness, or on top if you don’t mind berries coming out of the top of your cake.

Bake in the preheated oven until the tops spring back when lightly pressed, 17 to 20 minutes.

Meanwhile take 1 teaspoon of vegetable oil or vegan margarine and melt it at the bottom of a small pan. Once melted add blueberries, zest, juice, and raw sugar melt and cook about 12-15 minutes till the blueberries are still somewhat intact but almost thickened a bit like jelly, if your berries are not thickening up or you’d like your compote to be thick add water and corn starch together in a separate bowl and combine till the corn starch is dissolved then add it to the blueberries bring to a boil for maximum thickening.

When times up for the cup cakes… you can use the tooth pick method on these also

Cool in the pan set over a wire rack.

Then wait till the mixture of berries is cooled as well. It will thicken more

Put the cooled berries on top of your cooled cupcakes and you got it

depending on how much liquid the berries have is how thick your sauce is going to be you can continue to adjust the thickening by reducing as well if you’d like to omit the corn starch, I’ve made it both ways i like without corn starch but if your cupcakes are going to sit for a while the corn starch might be a good option for you.

Enjoy!

Unrivaledkitch
Twitter and Foodbuzz

Online Bake Sale Auction Items to Help Japan

Posted on 03/23/2011 by unrivaledkitch

The Japanese need your help more than ever; this is what we’re doing to help.

Actions speak louder than words but cookies and cakes speak across the globe for a hand in helping out.

Japan is a part of my culture and my mind. As you’ve seen in my blog my family is part Japanese American, my dad is full Japanese. Pretty much all of our relatives are in the states now but still my heart aches for all the loss and destruction of so many others. I traveled to Tokyo in summer of 09 and had one of the most life changing experiences of my life. I found who I could be and what I could commit to walking the streets of somewhere so foreign but in some way so familiar. I loved being in Japan and one day I hope to return.

When Sabrina of TheTomatoTart.com asked if I would like to participate in an online bake sale to raise money for Japan there was no way I could say no. As many have been impacted by this horrible chain of tragedy involving Japan, it’s hard not to feel helpless. I’m glad I can incorporate (along with almost 60 other bloggers) my love for baking into helping people.

My heart is definitely weary by the chain of events so horrible to even imagine let alone live through, but the grace and intensity that the Japanese are going about dealing with such catastrophic events really says a lot of about the culture and its capabilities. I believe with all my heart Japan is seeing the light that so many hearts have been beaming towards them and will continue to do their best but I also know every bit helps. I ask only that you believe in hope, have a little compassion, and breathe a little peace into the air, in these dark times.

So please if you have the time to take a look or if you like my items please bid on some of the delicious treats that will be appearing in the next couple of days over many food blogs, and join us on March 30th at thetomtotart.com for the bidding.

My Items for Auction

Carrot shortbread Crumb Bars with Roasted Pears and Candied Fuji Apples

These crumbly dense cookie bars will fill your senses with mystery as you bite and explore new elements.
Lovely notes of sweet carrot caramel and roasted sweet pears fill this bar playing on its classical play ground of apple crumb

These will ship vacuum sealed for freshness

Vegan Clementine Blueberry Cupcakes with Candied Blueberry Compote

This little lovelies are moist and light. They will be coming with the blueberry compote on the side and you can decide how much you’d like on top. These lovely zesty Clementine Cupcakes are perfect for the spring.

Cupcakes will be shipped in a container and the compote will be in a small jar

All proceeds will go to Second Harvest which aids in offering food and water to those in need.

Any more info kiddies click the banner!

Cheers

Unrivaledkitch
Twitter and Foodbuzz

Thanks Guys
Cheers

Simple Whipped Cream Pistachio Pie

Posted on 03/16/2011 by unrivaledkitch

Pistachio Pie is one of the things I remember as a child. My sister would ask my mom every year to make this simple pie for her birthday dessert. There would be blue candles atop (her favorite color) and she would smile big as she blew them out. March 12th was my big sisters 28th birthday and I kept in the tradition of making this pie which I haven’t had in a very long time. The pie my mom normally prepared is made with cool whip but I don’t like the texture of that stuff so I just used homemade whipped cream. I’m sure I could have made homemade pistachio pudding. and graham cracker crust but i was also making dinner for 10 people and I didn’t want to give her a heart attack by changing something we’re so used to. I’ll try it next time, but till then if you want something a little different and very easy or if you’re looking for a new Saint Patrick’s Day dessert. I encourage you to try this simple sweet for march my sisters birthday month and her favorite Pie. I love you Keek, Happy Birthday!

Whipped Cream Pistachio Pie

2 cups heavy cream
3 tablespoons of powdered sugar
2 small packages of Jell-O Pistachio Pudding
2 3/4 cups of whole milk if using
¼ cup of crushed pistachios
One graham cracker crust

Beat the cream and powdered sugar with a hand mixer till light and fluffy but having a firm consistency to hold up in the pie. The whipped cream is not made very sweet at all because the pudding is really sweet if you want a sweeter whipped cream please adjust to your liking.

With a whisk mix pudding and milk and stir till thickened

Layer ½ pudding in pie crust and flatten with a spatula

Then add ½ whipped cream and smooth over

Then add the other portion of the pie filling

Top the center of the pie with more whipped cream

Sprinkle over the top pistachios

Chill for an hour

Slice and scoop out

Enjoy your Pudding Pie

Here’s a couple pictures of the rest of the food I made my sister for her birthday dinner.

Menu Spanish rice, Smoked Paprika Pinto Beans, Carne Adovada( slow roasted marinated pork in red sauce), Crunchy Chicken Tacos with assorted toppings, Pico De gallo, Pisachio Pie and Orange Creme Fruit Tart( pear, orange, strawberry, blackberry, white peach, and fuji apple) with apricot glaze

I was really happy with how the meal came out, everyone seemed to enjoy being together and just having dinner with one another which was very nice. I’d have to say the tart is one of the desserts I’m the most proud of making. I love fruit tarts and really wanted to make one because i haven’t since culinary school. Tart Recipe/ Tutorial is one thing I’ll have to write about soon.

Online Bake Sale for Aid in Japan

If you’ve seen my last name Fujitaki or read through my blog you’ll know that my Dad is Japanese he was born in California and so were his parents who ultimately lived most of their child hood lives in Japan but came back to America to get married and raise their families. My Japanese culture is so important to me and has molded and shaped my thinking, respect, and honor in a culture that’s roots are from a far away land but so dear to my heart. So as you know I’m deeply affected by the devastation of such a horrible series of disasters in Japan. My Japanese culture is something I’m very proud of and I can honestly say that since these events have happened something in my bio chemistry has changed I feel weak, tired, sad but i try to be strong, I constantly meditate on the hope and compassion that these people so desperately need and I hope you’ll think about it as well.

I’d like to remind anyone of Sabrina’s efforts at Thetomatotart.com to rise money for Japan with her Online Bake Sale. Sabrina is a brilliant and very carrying food blogger based out of San Fransisco, I’ve loved her blog for a long time so when she asked me to be a part of her efforts for relief in Japan I gladly accepted. This weekend I’ll be working on my entries for the Bake Sale which subsequently you’ll be able to bid on during the March 30th auction where all proceeds will go to Japanese relief efforts. I will soon be posting about my auction items here at Unrivaledkitch. Also if your a food blogger and have a blog or if your just interested and would like to join the efforts please e-mail Sabrina at bakesale@thetomatotart.com or please continue to check back on my blog for further updates. The crisis in Japan is terrible and we have to do something. A simple gesture of hope and compassion is all i ask for, but if you can do more please think about it.

Cheers Guys

Unrivaledkitch
Twitter and Foodbuzz

Simple Whipped Cream Pistachio Pie

Whipped Cream Pistachio Pie

2 cups heavy cream
3 tablespoons of powdered sugar
2 small packages of Jell-O Pistachio Pudding
2 3/4 cups of whole milk if using
¼ cup of crushed pistachios
One graham cracker crust

With a whisk mix pudding and milk and stir till thickened

Layer ½ pudding in pie crust and flatten with a spatula

Then add ½ whipped cream and smooth over

Then add the other portion of the pie filling

Top the center of the pie with more whipped cream

Sprinkle over the top pistachios

Chill for an hour

Slice and scoop out

Enjoy your Pudding Pie

Here’s a couple pictures of the rest of the food I made my sister for her birthday dinner.

Online Bake Sale for Aid in Japan

Cheers Guys

Unrivaledkitch
Twitter and Foodbuzz

A Chefs Update…Culinary projects… and the Loudmouth

Posted on 02/19/2011 by unrivaledkitch

A Chefs Update…Culinary projects… and the Loudmouth
I’ve been up to a plethora of culinary concoctions as of late but not for my usual audience.

This week I’ve been lucky enough to book three culinary gigs for myself which have been keeping me quite the happy little camper but definitely putting a strain on my blogging. I also had a wonderful little get together at my local bar of crazies The Fox Fire Room with the beautiful and talented Stephanie from the-loudmouth.com. Stephanie and I met on Livejournal at about sometime during the last bit of 2010 I believe, since then I was hooked on her writing and I knew we would fast become friends. Stephanie is out here in Los Angeles to pursue her dreams of fashion writing which will be coming true shortly in my opinion. Her beautiful sense of self and wonderful fashion forward attitude propel her into a class of people that are hard to come by and a fresh face to give fashion writing a new makeover. So please keep in touch with Stephanie, follow her on facebook, twitter, bloglovin, of course at her blog the-loudmouth.com and see this wonderful transformation take place. I’m so glad to of been able to make a new friend that’s so genuine and lovely.

Here are a couple of beautiful pictures of Stephanie.

I hope everyone had a little love for themselves on Valentine’s Day. Here are a couple of pictures of what I made myself for dinner that night and a little photo of me in my kitchen wishing all of you all the love possible. Every day!

Oregano champagne Pollo “Saltimbocca”, smashed potatoes, roasted asparagus

So the beginning of my week was filled with tell tale signs of my anxiety when I cook for other people, not really sleeping, eating, or paying attention to anything other than cooking and reading cooking related materials, which is my life most of the time anyway. It’s like the 1st day of school, a dreamy love hate relationship with all those little ups and downs and not knowing what’s going to happen. Over and over in my mind I’m thinking exactly what I’m going to make and if I’ll have everything, checking all the lists especially the one in my brain triple time. I love the feeling of butterflies that rumble around in my tummy when I’m thinking about all the things I have to get done. A little performance anxiety I believe is crucial to the best performances because if you always think “you got this” you won’t be able to think on your toes when something happens that you weren’t anticipating. So number one rule I always have is to be prepared but not overly confident. I trust myself in the kitchen more than anywhere else but it doesn’t mean that I know it all because I don’t but I am a great problem solver which helps.

So I started out on Tuesday with a Private Dinner at a home in Thousand Oaks. The lovely family that invited me to cook in their beautiful home have the most wide open, spacious kitchen a chef could ask for. With lots of counter space which for me is essential because I use a lot of space to cook. Ryan had asked me to come by and cook for his wife and daughter and gave me a list of all the things his daughter loves and some things his wife fancied and I pretty much had creative reign of whatever I’d like to do. This was their menu. Some of it sounds a little weird but they were things specifically asked for by Charisma she’s 7.

Four Course Valentines Tasting Menu

1st course
Raw cauliflower, Cambozola (French blue brie) and Baby mixed greens with a balsamic Vinaigrette salad aside California grown heirloom tomatoes, fresh basil, aged Parmesan and white balsamic glaze
2nd course
Ryan and Deborah
Creamy Asparagus and farro risotto with aged parmigiano reggiano and topped with crispy pancetta, and roasted asparagus spears
Charisma
Steamed white rice topped with edamame
3rd course
Ryan and Deborah
Pan seared herb encrusted beef Fillet Mignon served atop roasted butternut squash mashed potatoes, roasted rapini, and glazed with a gorgonzola cream sauce
Charisma
Caper-less Chicken Piccata served with squash mashed potatoes and creamed corn
4th course
Hand dipped spiced Callebaut dark chocolate covered Organic California grown strawberries

I was really proud of my timing, budgeting, and they loved every bit of the meal which was even more rewarding. Unfortunately I have no pictures of this event but I have a great visual of what I did and I’m really happy with how everything came out.
I think the stand out of the meal was the Farro Risotto which I’ll blog about at a later date it’s a definite crowd pleaser and wow factor for a meal. Risotto is one of my very favorite things and a definite love and passion of mine.

So there’s one event down

Next
Wednesday

I volunteer teaching cooking classes 2-4 times a month depending on the budgeting at Pacific Lodge. Pacific Lodge Boys’ Home provides a therapeutic residential treatment program for boy’s ages 13 to 17. These boys are kids who need a little extra love. Through this program, kind people show them the compassion they deserve and through this compassion these kids are given a second chance but it’s really up to them. I’ve taught about 14 classes there and I’d have to say it’s one of the most rewarding things I’ve ever done. These kids are so welcoming most of the time and literally hungry with the desire to firstly eat something that isn’t from the cafeteria and also just to have someone listen to them. I make it a point to try and spend time teaching everyone something the boys are in class with me about 2 and a half hours cooking a main dish, side, and dessert. They might not know exactly how to do it all but they get the hands on experience of cooking themselves a good meal.

I was asked by one of the activities coordinators if I could cook for 25 people on Wednesday with a budget of 100 bucks and some really hungry tummies to feed. So I shopped and I cooked and I got it all done and everyone seemed really happy.

Going Away Dinner Party Menu

Spaghetti Arrabiata with Sausage, Garlic bread, Mixed green salad, and strawberries

It was nice just plating 25 plates and seeing them all go out and plates coming back empty or asking for more. It was just a really nice experience, I’m very happy I can contribute to such an amazing place.

Now for the weekend I’ll have the biggest challenge left. I’m cooking for 55 people on Sunday. Of course it has to be pouring down rain when I need to go grocery shopping and everyone in LA decides they want to be a worse driver then they already are but I braved the crowds and came back with a car full of groceries for which I need two ice chests and my fridge to hold the craziness I plan to make.

This is the baby shower menu

Kristen and Steven’s Baby Shower Menu

Assorted Fruit, Cheese, nuts, and crackers
Strawberries, Blueberries, grapes, pears, Apples
Dried Fruit, nuts, crackers
Brie, Provolone, Cheddar, Swiss, Manchego

Snacks
Spinach Dip
Green onion dip
7 layer bean dip
Tapenade
Tortilla chips, Potato chips, Pretzels, crostini

Salads
Balsamic cob spears
Romaine, bacon, tomato, hard boiled egg, roasted zucchini (balsamic dressing)
Spinach, roasted asparagus, shrimp salad with lemon cilantro vinaigrette
Baby Mixed green salad Gorgonzola vinaigrette with button mushrooms, garbanzo beans and roasted beets

Soup
Vegan Split pea
Beef and black eyed pea

Main
Pasta Panna prosciutto and Haricot Vert
Roasted Chicken Cordon Bleu
Vegetable Confetti rice
Pomodoro Manicotti

I’m sure this menu will change a little bit cause i like improve in the kitchen. But its the main idea.

So I think I have my work cut out for me it’ll be an entire day and a half sprint in the kitchen as soon as I finish writing this. If you got through all that I commend you because this is really just a reminder for me of what I’m working on. The inspiration of all these things are here to keep me going and show you guys a little of what I do outside of the home cooking spectrum. I hope you all have been cooking, eating, and living the beautiful life. I’ll have plenty of baby shower pictures to share with you all when I’m in a coma on Tuesday because I have cooking class on Monday as well.

This is what I do… And I’m really happy to be doing it.

I hope everyone enjoys their weekend.

I also am going to put up some other food pictures for you of things I’ve worked on other days for a little visual effect.

Spanish Rice and Layered Carne Asada Enchilada Casserole with chipotle sauce and Shredded Avocado

Rosemary Parmesan Focaccia

Chocolate peanut butter pretzel bars

Irish cheddar, stout beer braised, spinach and bacon stuffed mushrooms

“Cali” Sour dough Cheesesteaks with roasted tomatillos and bell peppers, Roma tomato aioil with melted Parmesan and provolone cheese served with Chopped Bacon and mozzarella Cobb Salad

Spinach rice with peppered steak and roasted zucchini

Cheers everyone

I love a new reader and even more so love a new read!
Lets be friends!
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Unrivaledkitch

Food Maker, Chef, and Traveling Diner

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A Chefs Update…Culinary projects… and the Loudmouth

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