The Bacon Diet: a paleo friendly compromise between a healthy and happy heart

If you've ever seen me hungry, you know my appetite reigns proudly over my reason. I'm currently trying to get healthy, and can't get myself to do that if my healthy foods can't be both tasty and satisfying. This "Im starving myself" or "eating celery sticks all day" thing is way over my head. I can't do it, nor do I advocate it.

So here's this burger I made! 

And here's what's in it:

Bacon 

Grilled chicken breast 

Vegan mozzarella 

Homemade pesto mayo 

Sautéed mushrooms 

White onions 

And wrapped with butter lettuce

Chicken breast: 

1. In a sauce pan, boil orange juice an stir in a tablespoon or two of honey. Add salt, pepper, red crushed pepper and lime juice. 

2. Use this as glaze for chicken while grilling 

(Note, marinating the chicken prior to grilling will obviously lock in more flavor, but I was starving and couldn't deal with waiting)

Almond pesto mayo:

Basil

Parmesan 

Olive oil

Almonds 

Kosher salt

Freshly ground pepper

1/2 clove garlic

Vegan olive oil mayonnaise 

1. In a blender, add basil, Freshly grated Parmesan cheese, salt, pepper, half a clove of garlic, almonds, and olive oil

2. Add olive oil vegan mayonnaise 

Mushrooms:

1. I made the bacon in a skillet, and then sautéed the mushrooms in the bacon fat. Starving I tell you!

Burger:

I used three butter lettuce leaves for the bottom bun and three for the top, spreading pesto mayo all over the top "bun". Then I just assembled the thing: grilled chicken, upon which I'd placed that vegan mozzarella, which, believe it or not, tasted fine. I threw on the bacon, sautéed mushrooms, onion and the top bun, then ate it in 45 seconds.

Spinoza, Aristotle and Pasta Aglio e Olio

Of the philosophers I've read, Spinoza holds the dearest place in my heart. Why? Because he agrees with me. I had this crazy, crazy idea, and it just so happens that he thought of that hundreds of years before me. I think of everything that exists as being a part of one thing. There is only existence and, within that existence, the things that exist. People are part of that existence, and while we share the property of being human, we also share the property of being a part of this greater thing (call it the universe, call it God, whatever). 

I've mentioned this before: I love pasta. It's such a broad category of food, and each interpretation of pasta gives you a completely different experience. From mac and cheese to ravioli to penne a la vodka, all share the component of being essentially pasta, but are interpreted differently, be it by an intrinsic shape, or a an external imposition (like sauce). This reminds me of Aristotle's metaphysics. What he basically says is that there are primary and secondary substances. Let's say you have penne pasta and spaghetti. Both are made of the same primary substance (pasta dough), but their secondary properties, their shape, make them different from each other. I'm not sure whether or not these philosophical connections have anything to do with my love for pasta, but it definitely makes me understand this category of food in a different way. 

Anyways, I recently saw the movie Chef, and, like everyone else, left the theater with a food lust unrequited. The one scene I can't get out of my head (this may have to do with my philosophy that food is sexual) is that of Jon Favreau's character making pasta for Scarlet Johanssen. The scene itself justifies a trip to the movies. 

You'll see that I've listed two different recipes: the first is my own, and the second is a true Pasta Aglio e Olio, which apparently is the recipe used in Chef. I've not tried the second recipe, but I can imagine it's better than mine. I didn't have parsley, so I made do with basil, but I cannot wait to try the official recipe!

I hope you try either recipe. Be sure to let me know what you think!

My recipe:

• 1 box of bucatini pasta
• half cup crushed pine nuts
• 2 tbsp lemon juice
• 1 cup olive oil
• kosher salt
• freshly ground pepper
• 1 tbsp crushed red pepper
• chopped basil
• 1 yellow onion, sliced
• 2 cloves of garlic, minced
• freshly grated Parmesan

1. Sautee onions and garlic in a large skillet until translucent.

2. Add pasta with a tablespoon of the pasta water to make the sauce stick.

3. Add remainder of the ingredients, toss thoroughly 

4. Top with freshly grated parmesan to serve

Official Recipe 

• 1 lb. dried spaghetti
• 1 cup extra virgin olive oil
• 12 large cloves of garlic
• 1 tbsp crushed red pepper flakes
• sea salt
• ground black pepper
• 1 cup fresh parsley, minced
• 1/2 cup Parmesan cheese, freshly grated
• 2 lemons

1. Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, 8-10 minutes. Drain.
2. Heat olive oil in a large pan over medium heat. Add garlic and stir frequently until the garlic is golden brown. Add red pepper flakes, salt and pepper.
3. Add the drained spaghetti directly to the pan. Toss until spaghetti is thoroughly coated with the garlic oil.
4. Remove pan from heat, add the parsley and Parmesan and toss well. Check for flavor and adjust the salt if necessary. Squeeze lemons on to taste. Garnish with more Parmesan.
5. Serves 4.

(courtesy of http://www.shockinglydelicious.com/pasta-aglio-e-olio-for-scarlett-johansson-from-the-movie-chef/)

Kushiyu

Not liking sushi and living in Los Angeles are almost mutually exclusive, and it seems that nowadays, we all have "our sushi place". Mine is Kushiyu. We've been going to Kushiyu for about eight years, and so far, it stands as one of the best sushi restaurants in Los Angeles. Their fish is always fresh, and they have a great menu ranging from traditional sushi, to more contemporary rolls and japanese fusion.

As with any meal, the chef is key. Our chef, Katsu Hisanaga, studied the culinary arts in Japan. He's mastered French and Japanese cuisine, and learned the art of sushi making under the instruction of an Iron Chef. Doesn't get much more awesome than that. Eight years of trips to Kushiyu, and Katsu still impresses us with his intricacy and meticulous, passionate attention to detail. I was just there a few days ago, and I told him I was going to culinary school. He gave me this bit of advice: "Always remember, when you're cooking, the final spice is heart." With an attitude like that, it's no wonder everything he hands us tastes unbelievable.

On the top is the Lemon Roll. This is my favorite roll, probably ever. It has spicy tuna and avocado on the inside, tuna, avocado, and paper thin slices of lemon on the outside. The whole thing is topped with lemon ponzu and chili oil. It's a really light roll. The lemon, ponzu, spicy tuna, fresh tuna and avocado compliment each other wonderfully.
On the bottom left is the Hotate sushi, and on the bottom right is the Tai sushi (which Katsu has topped with lemon and truffle salt). 

This is also a Lemon Roll, but Katsu made this one special. I love these fried green onions!

 Hotate sushi

 Two kinds of Tai sushi

Albacore Sashimi Special. I love how light this is. It has cilantro, fried green onions, onions, ponzu and toasted garlic. It also comes in the form of a roll (spicy albacore inside and avocado inside, albacore, onions, ponzu outside).

Maude by Curtis Stone

I think chef Curtis Stone may have helped me figure out what I want in life: a small, cute restaurant in the city with aesthetically pleasing, creative, filling food. That's what Stone's restaurant, Maude, is, anyways. 

Here's how it works: Every month, the experts at Maude choose an ingredient. Your ten course meal at Maude will be composed of this one ingredient. Sometimes it's just an accent, sometimes it's the star player. 

I was there for April and June, whose ingredients were peas and morels, respectively. I actually don't like peas very much, but reservations are so hard to get that I accepted the April spot graciously. And I'm so glad I did. 

Here's April's menu: 

 And this is the yogurt and granola they gave us for the morning :)

And here's June:

I have to admit, while I love morels and could seriously live the rest of my life without ever touching another pea, I preferred April to June. While the portions look tiny, anyone who knows me knows I have a massive appetite. I don't get full easily, and when I do, I don't stop eating. I left Maude crazily full both times. I didn't even finish my dessert the second time. For me, that's saying something. 

I know the pictures are of terrible quality, but they give you an idea of the kind of experience you get at Maude. If you're lucky like we were, Curtis Stone will be there cooking for you. And since the restaurant looks into the kitchen, you can spend your dinner staring at the handsome, kind, Australian man who's cooked the awesome food you're eating. 

About Me

My name is Alexandra and I love to eat. I couldn't have been more than 12 or 13 when I realized how much I loved to be in the kitchen. Whether I was mixing a salad for my mom or making eggs or grilled cheese sandwiches, I was happy. Over the past few years, I've developed my cooking skills, and now use them regularly.

I've graduated from UCLA with a degree in Philosophy, something I'm very proud of. One day I hope for a PhD in the field, but for now have decided against my plans for law school. Instead, culinary school awaits me in January of 2015.

Anyone who enjoys cooking will tell you about the satisfaction that comes with cooking for people. For me, I'll admit to the comfort that accompanies the approval and appreciation of a crowd. It makes me so happy to feed people, and it makes me happier when my food makes them happy.

I'm excited for my journey, and invite anyone who is interested to join me through this blog :)

Arrabbiata

I love pasta. I was in Armenia a few summers back, and there was an Italian restaurant just below my apartment complex. I'd go there almost daily (the 8 lb. I gained on that trip is a testament of that), and order one or two bowls of their Arrabbiata penne. All this means is pasta with spicy tomato sauce.
Super simple, and, for a pasta dish, super light.

Here's how I like to make the sauce:

Sauce:
2 tbsp olive oil
1/2 cup chopped onion
1 clove garlic
1/2 cup red wine (I used merlot)
1-2 tbsp fresh chopped basil
1 and 1/2 tsp crushed red pepper flakes
1 and 1/2 tbsp tomato paste
1 tbsp lemon juice
1/2 tsp Italian seasoning
2 cans diced tomatoes
1 tbsp chopped parsley
1/4 tsp pasta seasoning
1/4 tsp salt
1/4 tsp black pepper

1. heat onions and garlic in oil on medium heat until translucent.
2. stir in wine, diced tomatoes, tomato paste, basil, pepper flakes, lemon juice, Italian seasoning, pasta seasoning, salt and pepper. heat on medium and allow to reduce.
3. add parsley as well as 2 more tbsp of olive oil. add 2 tbsp of pasta water.
4. Stir in pasta. Serve with fresh parmesan and basil.

Notes: If you're looking for a healthier option, you might want to switch to whole wheat penne instead of the regular stuff.