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Category Archives: gluten free

Hotel Thrillist + Grilled Sea Bass with Jalapeno Citrus Beurre Blanc

30 Wednesday Sep 2015

Posted by Nicole Small in Autumn/Fall, Foodie Event, gluten free, recipe, summer

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autumn, cocktails, Culinary Event, Hotel Thrillist, Pool Party, Scottsdale, summer, Thrillist

Hotel Thrillist Phoenix was one of the highlights of my summer. Good food, tantalizing cocktails and great company made for a perfect weekend. Thrillist had everything on point, from the music and the vibe, to the entertainment (mermaids in the pool, drones potentially crashing into things, custom decor, etc.). It is actually difficult to sum it up in words because it was just that fun, but I will do my best.

Hotel Thrillist Phoenix - cocktails

Hotel Thrillist

Hotel Thrillist Phoenix Feast

For one night, 16 amazing local restaurants came together on the rooftop of the W Scottsdale to serve up some of their best dishes, including some special off-menu items. The W Wet Deck bars mixed Jack Fire with magic to make a sweet tea cocktail that tasted like autumn in a glass, even though the weekend made it feel like summer would never end in Arizona.

Hotel Thrillist Phoenix

Hotel Thrillist Phoenix Feast - Autumn Cocktails

In my opinion the two winning restaurants were Gadzooks and Sumo Maya – not that it was a competition, but Gadzooks served a ridiculous taco. Starting with handmade half corn/half flour tortillas, they piled on tomatillo roasted chicken, sweet slaw, spicy-sweet cornbread, and drizzled creamy flavor-packed sauces on top and I just couldn’t tear myself away. But luckily I saved some room because we made it to Sumo Maya’s booth near the end of our evening, and OH man, maybe I’m just a sucker for sushi, but I couldn’t get enough. It didn’t hurt that there were flower petals on top.

Hotel Thrillist Phoenix Feast - Gadzooks Taco

Gadzooks Taco

Hotel Thrillist Phoenix Feast - Tacos from Diego Pops

Diego Pops Tacos

Hotel Thrillist Phoenix Feast - Sumo Maya

Sumo Maya

Some of my other favorites included Diego Pop’s, Tabasco’s chocolate fountain (!!!), Lolo’s Chicken and Waffles, and Snooze Eatery.

Hotel Thrillist Phoenix

Hotel Thrillist Pool Party

For some reason I thought the good eats were reserved for Friday night only, but I was wrong. The chefs for the Hotel Thrillist Pool Party seriously delivered, serving up roasted pork bahn mi, boozy shaved ice, a DIY taco bar, sweet corn and crab bites – and – Grilled Sea Bass with Citrus Jalapeno Beurre Blanc (recipe below). I was completely enchanted by this grilled sea bass. The grill itself was somehow a cross between a mini smoker and a grill and I now need to figure out how to make one for myself, because this sea bass needs to be a regular thing at my house.

Hotel Thrillist - Grilled Sea Bass

I want to cook everything on that grill. It had pieces of wood sending smoke straight up into the fish like grilled heaven, but it was the sauce that completed it; creamy, vibrant, and impossibly silky. You have to taste it to believe it because words do not do it justice.

Hotel Thrillist Phoenix Pool Party - Sweet Crab Salads & Bacon Wrapped Shrimp

Sweet Corn & Crab

On this day, the W Wet Deck bars mixed even better cocktails which I did not know was possible; I was so not a whiskey person but now I am? and I know I need to keep Jack Fire and Jack Honey on hand so that I can sip Autumn cocktails and (alcoholic) apple pie in a glass whenever I feel like it. These cocktails perfectly set the tone for the beginning of Fall and I’m excited to whip them up come Thanksgiving. Check out the recipes below for an easy Autumn cocktail & grilled Sea Bass. If Hotel Thrillist is featured in your city next year, you can’t miss it!

Fiery Smashed Apple Cocktail

1 ½ oz Jack Fire
1 oz sour mix
Fill with apple juice (chilled)
Build ingredients in order in a glass with no ice.

Chilean Seabass Skewers with Citrus Green Jalepeno Tabasco Beurre Blanc

Hotel Thrillist Sea Bass

1 1/4 lb Chilean Seabass (if not readily available, Salmon, Shrimp or even Scallops make a great substitute)
1 cup milk
1 cup cream
1 orange (Zested and Juiced)
1 lemon (Zested and Juiced)
1 lime (Zested and Juiced)
1 diced jalepeno
2 garlic cloves, chopped
2oz Green Jalepeno Tabasco
4 tbsp cold butter
Cilantro and/or micro greens, to garnish

Directions

Place milk, cream, garlic and Jalapeno together in a sauce pot and bring to a slight simmer. Remove from heat and strain. Add to the strained cream the zest and juice from the three types of citrus and return to the stove and reduce by half.

Once reduced, remove from heat and add Greem Jalapeno Tabasco and 4 tbsp butter. Whisk together untill butter is completely melted.

Cut fish into 1×1 cubes and place 4 pieces on a skewer.
Place skewers onto a hot grill and cook both sides till cooked through (about 3 minutes per side)

Generously coat skewers with Beurre Blanc sauce and top with chopped cilantro and/or micro greens.
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Coconut Date Syrup Macaroons with Mocha Chocolate Ganache

21 Monday Sep 2015

Posted by Nicole Small in chocolate, dessert, gluten free, Holidays, Jewish, recipe, vegetarian/vegan

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chocolate, coconut, coffee, dessert, gluten free, jewish recipe, kosher, macaroons, mocha, passover, vegetarian

Coconut macaroons sweetened with date syrup and gently infused with date coffee, dipped in velvety chocolate ganache. Perfect for festive holiday meals and dessert tables!

Homemade Coconut Macaroons with Mocha Chocolate Ganache (Passover Kosher & Gluten Free!)

While I was living abroad I was blessed to be the marketing assistant to a woman with a truly incredible company: she leads food tours through the markets in Tel Aviv and Jerusalem. There were many perks that came with that job, like the best burekas with the most luscious fillings, learning where to buy high quality spices and hard-to-find “foreign” ingredients (like brown sugar), and which shops were truly worthwhile.

I’ve been home for a while, and she and I have kept in touch. She initiated a new start-up that would allow people in the United States to subscribe to a food delivery box filled with artisan foods and treats from Israel. During that time I had the pleasure of finally getting paid to do what I love: recipe development.Homemade Macaroons (Passover Kosher & Gluten Free!)

ingredients for homemade coconut macaroons

Actually, that wasn’t the only passion that I was getting paid for. In the span of a month and a half I had my 2nd catering gig, I taught my first cooking class plus I developed recipes for Koofsa. It was so validating and special to finally get to use my passion for cooking in that way; I felt a surge of motivation and fulfillment.

This is one of my favorite recipes that I developed for her company. These macaroons are so much better than store bought, and that’s coming from a girl who can go through a container of Manischewitz macaroons in no time at all. These mocha coconut macaroons, dipped in a velvety mocha dark chocolate ganache, stood no chance in my kitchen. We devoured them, and I know you’ll love them too!

Homemade Coconut Chocolate Macaroons

This is a special and simple recipe to add to a festive meal or holiday dessert table. They are Passover kosher and gluten free with a gentle and satisfying sweetness that comes from date syrup. This recipe is loosely adapted from this one.

Coconut Date Syrup Macaroons with Mocha Chocolate Ganache

Ingredients

3 cups sweetened shredded coconut
4 egg whites
½ cup Silan (date syrup)
½ tsp vanilla extract
½ tsp almond extract
¼ tsp salt
½ cup heavy cream
2 tbsp Date Bean Coffee*
1 cup bittersweet chocolate chips

Directions

Start by pre-heating the oven to 350 degrees Fahrenheit. Next, heat ½ cup heavy cream with 2 tbsp date bean coffee in a saucepan over low heat. Once the cream is hot, but not yet simmering, turn the burner off and pull it off the heat to let the date coffee to infuse the cream.

Meanwhile, toast half of the coconut in the oven until it is golden brown. Check on it regularly and use a spatula to toss the coconut flakes around so that you can be sure they don’t burn! Remove the pan from the oven once the coconut is golden brown and set aside to cool.

Whisk egg whites, silan (date syrup), vanilla extract, almond extract and salt until frothy, and then stir all of the coconut into the egg mixture.

coconut macaroons recipe

Line a baking sheet with parchment paper or a silpat. If you are using parchment paper, spray the surface of the paper lightly with baking spray so the macaroons don’t stick. Take your batter and scoop a tablespoon at a time and shape it into rounds on the baking sheet, about an inch apart.

IMG_7850

Bake for 15 minutes or until golden brown.

While the macaroons are baking, prepare the ganache: Heat the cream again just so it is hot but not yet boiling. Pour the chocolate chips into a heat-proof bowl and strain the hot cream through a fine mesh sieve to remove coffee grounds; allow the cream to drip into the bowl of chocolate chips. Slowly stir the cream and chocolate together until the chocolate is completely melted and the cream is fully incorporated. Resist the urge to eat the whole pot with a spoon.

chocolate ganache for coconut macaroons

Place another piece of parchment paper on a second baking sheet. Once macaroons are cool enough to touch, carefully lift them from the pan, dip each macaroon the ganache and place on the second baking sheet. Cool in the refrigerator until ready to eat.

chocolate coconut macaroons
Keep refrigerated.

*If you don’t have date bean coffee (it is a bit obscure), you can substitute your favorite ground coffee beans.

For more recipes, or if you would like to book a culinary tour in Israel, visit Delicious Israel’s website.

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Heirloom Tomato Salad & Herbs de Provence Vinaigrette

02 Sunday Aug 2015

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, recipe, salad, salad dressing, summer, tomato, vegetarian/vegan

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Tags

dairy free, food, food blog, gluten free, healthy, healthy recipe, recipe, recipe blog, summer, summer recipe, tomato, vegan, vegetable, vegetarian

05-06-19

A mid-summer heirloom tomato salad with fresh fava beans, basil, and an herbs de provence vinaigrette. 

The morning air carries a thick, warm, heady breeze from the night before, and all the plants seemed refreshed. Those are my favorite mornings in the summer; post-monsoon, the air vibrates with energy, nurturing our garden and our hearts. The wind buzzes with seeds of change, and I feel it.

Heirloom Tomato Salad with Herbes De Provence Vinaigrette Ingredients

Tomatoes are bursting in the farmers markets, and the smell of them is exactly what tomatoes should smell like. Earthy and vibrant, I knew these tomatoes needed just a touch of a light vinaigrette to really shine. I paired them with fresh fava beans and thinly sliced red onion for a bit of a bite and texture. I dare say, this is the perfect summer salad.

Click here to view the full recipe on my new blog, Nourishing Wild.

Herbes de Provence Summer Tomato Salad

red onions in a serving dish

Herbes de Provence

Summer Heirloom Tomato Salad

Click here to view the full recipe on my new blog, Nourishing Wild.

IMG_4956

Enjoy!

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Miso-Glazed Mixed Vegetables

29 Wednesday Jul 2015

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, salad dressing, sauce, vegetarian/vegan

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dairy free, food, food blog, gluten free, healthy, healthy recipe, recipe, summer, vegan, vegetable, vegetarian

Pan-cooked vegetables drizzled with a sweet, savory, umami miso glaze. All kinds of satisfying.

I recently purchased my first-ever container of miso. I know. I waited so long. I looked at it longingly every time I went to the store, day dreamed of the recipes and soups and complex flavors I would achieve… and it took me so long to take the plunge. I don’t know why, but I’m super glad I did. I ate miso soup every day for almost a week, and then decided I would branch out into the unknown and see what miso pairs well with.

Miso Glazed Mixed Vegetables Recipe

Turns out it pairs amazingly well with mustard and maple syrup. Sounds so weird but trust. It is oddly addictive and you can make a small enough batch that, if you don’t like it, you can just toss it. That’s what I did at first but then I made a quadruple batch just to have some extra in the fridge because it’s just too good!

The veggies don’t need much; a little coconut oil in the pan will do, and the sauce does the rest.

Miso - Maple - Mustard Dressing

This was a quick dinner for me, and it made about 3 servings as such. It could also be a great side dish for any meal, and would serve about 4 people as a generous side.

Miso Glazed Mixed Vegetables

Ingredients

Vegetables
1 sweet potato, cubed
4 leaves bok choy, sliced
2 cloves garlic, chopped
1/2 yellow onion, sliced
1 cup broccoli florets
2/3 cup cauliflower florets
1 tsp minced jalapeno
1/2 tbsp coconut oil

Sauce
2 tbsp miso paste
2 tbsp seasoned rice wine vinegar
2 tbsp maple syrup
1.5 tbsp fresh orange juice
1 tsp whole grain mustard
1/8 tsp jalapeno, minced
1/8 tsp sumac

Directions

Chop all of your vegetables and set aside. Heat a skillet or a wok over medium heat. Add the coconut oil. Once the coconut oil is hot, add the sweet potatoes. Cook on medium for about 10 minutes, or until they are about half way done (not soft or fork tender yet, but getting there).

Meanwhile, prepare the sauce: Whisk all of the sauce ingredients together. Taste for sweetness and spice, and adjust as you see fit. You don’t need to add any salt; miso is salty enough.

Next, add the onion, broccoli and cauliflower to the pan with the sweet potatoes. Stir fry for about 4 minutes or so. Add the rest of the vegetables and stir fry until the sweet potatoes are fork-tender. Transfer to a bowl and drizzle the sauce on top (or douse the vegetables in the sauce, however saucy you’re feeling that day is up to you).

Miso Dressing Recipe: Miso Glazed Vegetables

Enjoy!

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