Burlesque - Caramel Brioche with Port Whipped Cream

There are a few things that you should know about making caramel, brioche and port whipped cream, says Jason Moore.

1. Caramel is fucking HOT!
2. Making caramel in the summer is a fail. Making it in the winter is a win.
3. Never stop whisking. I got yelled at so many times.

Alicia Streight and Jason Moore are a cooking circus, based in Oakland, Calif. They can make anything and they do. Sometimes in costume, sometimes naked, sometimes for fun and sometimes, even, when they are just plain hungry.

If you are lucky enough to be invited to a dinner party at one of their houses you should do anything and everything in your power to attend. For serious.









Ingrediants: Brioche: cut into cubes or large croutons; Port Whipped Cream: 1 C. Port and 1.5 C Whipping Cream, blended together in a mixer on medium high until foamy and thick; Caramel: 1 C. Sugar, 6 tblsp butter, 1/2 C. heavy cream.

Instructions (Caramel): Heat sugar until hot. Stir constantly until sugar is dissolved. Add butter. When melted, stop heat. Wait 3 seconds. Drizzle in heavy cream, stir, and put into a mason jar.

Stack brioche crouton on a plate. Drizzle with caramel and add a dollop of whip cream and top with a second brioche crouton to make a sweet sandwich. Drizzle with caramel to soak and top with last pizzazz of whip cream.

Team Lexington Burlesque Dinner - Quiche

The gothic goddess glided into the kitchen and stopped everyone short. We had no choice but to admire her confidence, beauty and presence. The seas parted. Even with her little prizefighter red robe on, everyone knew what was lying in wait underneath.

But just like any normal everyday Susie Q. Homemaker, Raquel Van Nice went about her business setting out ingredients for her quiche. Food bonds people together and makes everyone feel comfortable. Because we are all familiar with food.

Food and dancing are two constants.





"When I'm done with this, lets have a dance party! Remind me to cut this into smaller slices so it gets all the way around this crowd." - Raquel Van Nice













Squashy, Asparagusy, Bacony QUICHE!
(makes 2 pies)

Ingredients: 3/4lb asparagus (diced), 1/4lb zucchini (diced), 10 slices bacon, 6 eggs, 2 8" pie crusts, 1 egg white (beaten), 1 1/2C heavy cream, 2C shredded cheese (you choose, Raquel used 1/2 swiss & 1/2 manchego), 1/4tsp nutmeg, salt & pepper to taste

Instructions: Preheat oven to 400 degrees. Meanwhile Steam aspragus and zuchini for about 6 minutes on the stovetop. In another pan, fry up bacon, drain and crumble. Brush pie crusts with egg white. Sprinkle in steamed, diced vegetables and bacon.
In a large mixing bowl beat together eggs, cream and spices. Fold in cheese. Pour over vegetables in pie crusts. Bake uncovered for 35-40 minutes until firm and golden brown. Cool 10-15 minutes, then slice and serve.

Burlesque Dinner - Fried Rice

"Fried Rice is totally a recession food. HAHAHA. Ham Flied Lice. Joo Won Sum Fried Rice." - Jen Ford

Imagine a 5 foot 6 inch brunette, dressed head to toe in leopard, charging into a kitchen at full speed. Whipping around so fast it was nearly impossible to capture her on film. What wasn't tough at all? Eating. The hang over food to cure all hang overs, ills or walks of shame: homemade fried rice.




You can essentially take leftovers from your fridge and dice, dice, dice them into a hot wok. Toss everything together, crack a few eggs, give that wok a little hand stir action. Soon, friends, you will have a crazy easy, crazy delicious dinner entree.



"Eat like your life depends on it!" - Jen Ford





Ingrediants: steamed jasmine rice (1lb), diced ham (1/2 lb), green onion (1 bunch, chopped), 1 stick butter, garlic (2 chopped tbsp), 6 eggs, peas (1 cup, thawed if frozen), soy sauce to taste

Instructions: Warm butter in wok or large pan. Add garlic, green onions and ham. Saute until warmed throughout (2-4 minutes). Add rice and soy sauce. Cook until hot. Crack the eggs directly into the wok or pan. Stir until eggs are dry and distributed throughout the rice mixture. Add peas to taste and serve.

Team Lexington Burlesque Dinner - Ratatouille

"It's harvest time. These are all things in my garden right now. All the herbs, vegetables, everything is in season. Eggplants, zucchini's, peppers, basil, marjoram." - Melissa Duscha



Melanie Neault and Melissa Duscha showed up to Martini Oaks with baskets of veggies under one arm and floaty feathers piled into their hair. They eased around the kitchen, dresses swirling, fishnet legs darting and ducking, feathers trying desperately to keep up with heads that swiveled to talk and concentrate on chopping.

Duscha, is recently returned from living in Shanghai. She peppered our conversation with asides from living in China. Though she learned this ratatouille recipe from a fellow student, during a study program in France.



Here are her tips for a delicious french vegetable stew:
1. Chunks: all the vegetables should get cubed up into manageable pieces
2. Be really liberal with the herbs de provence
3. Don't be afraid of olive oil or garlic. Fry them up together.
4. Use home grown vegetables when possible, they have more flavor.
5. It's easier to cook half naked about 10 minutes into it. You are concentrating more on what it's front of you and less on what's jiggling behind you.








Mel'n'Mel Ratatouille

Ingredients: tomatoes, eggplants, zuchini (or in-season squash), belle pepper, chilis, garlic cloves, olive oil, pepper and salt, lemon juice (to taste) , pinch of sugar, white wine (to taste), herbs (fresh marjoram, basil, rosemary, oregano & bay leaves)

Instructions: Heat olive oil in a skillet and add (chopped) garlic and (chopped chilis). Control the spiciness of the stew by adding fewer or more chilis. Let fry for a bit (3-5 minutes). Do not let burn. Add eggplant and bell peppers and saute for 7-10 minutes depending on amount and heat. When soft, add remaining vegetables. Let cook down for another 15 minutes. Add wine, lemon juice, herbs and salt & pepper. Let simmer another 30 minutes. Serve.

(I heart Cody) Team Lexington - San Francisco

"I'm burning Bok Choy, apparantly," said Cody Giannotti as he posed for a photo wearing bunny ears with two leopard clad women.

Giannotti is the coach for the San Francisco Burlesque/Theatre troupe Team Lexington. They started out several years ago as a gaggle of friends who occasionally scored gigs.

"Hey, Dude, I got a music gig. Anyone want to dance in the background?"

(Giannotti with his Nonna's cookbook)

On August 6th, 2007 at Mr. Smiths on 6th Street they performed Squibbina's Last Stand which netted them the notoriety they needed to be taken seriously. The show starred Christina Lowry in a mermaid costume she'd made herself, the costume allowed her strip off her scales and show the bleeding, beating deep red of a mermaid's insides.

As of late, Team Lexington, dreamed together a spy musical written by Lee Goldin. It's their second full length feature they've produced. They also are experimenting with Burlesque Opera. In between all the performing - there are the photo shoots.

Which Giannotti describes as clean, organized, quick and marketable. This particular Sip Snap Savor dinner was really just one, elaborate theatrical photo shoot with food and knives for props.

That said, Giannotti can really cook. Really. He was a maestro: a jovial, unflappable director on all the stages and in the kitchen. He braised vegetables, directed the creation of an apple pie and made an upside down, inside out shepherd's pie.














Stay tuned all this week for recipes from our Burlesque photo shoot.
To book Team Lexington, contact Team Coach Cody Giannotti.

Autumn Apple Delight - Worth The Whisk

"We're experimenting as we go along on this dessert." - Patti

It's Autumn and apples are in season. Crunchy, crisp, juicy, tart and juicy apples. For a complete guide to everything apple related, click here.

When you are experimenting with fruit desserts the most fun variable is the fruit itself. Play with heirloom varietals and combinations of fruits. My personal favorite dating back to the early 80's when my grandfather would make it for me, fresh from his garden, is strawberry rhubarb pie.

Mmmm

Patti Londre runs Worth the Whisk, a complete cooking bible online. She hosted our finale dinner over the 09 Fourth of July holiday weekend. When I saw the apples coming towards me, I was pretty excited. Apples have large amounts of quercetin which is known to activate energy levels in your body.

We had a LONG drive home in front of us. So Patti graciously donated the whole batch of Apple Delights to us and our road trip home to San Francisco.

MWA Patti!







Apple Delights

1. Unfold slightly softened puff pastry sheets. If the sheet defrost too much and come to room temperature, they may become difficult to work with. Pop them back into the freezer for a few minutes.

2. Cut the puff pastry into little squares, about 2". Plop each square into a greased muffin tin opening.

3. Scopp heaping spoonfuls of applesauce into each puff pastry opening. Use Chunky apple sauce and sprinkle with cinnamon after each scoop.

4. Bake at 400 degrees for approx. 15 minutes.

5. Let cool and Enjoy!

Patti & Larry - (Westwood) Los Angeles, CA

"You'll notice I have a two drawer dishwasher. Pug dogs think an open door is a buffet table. So we put these pull out drawers in to keep Sake out of the dishwasher." - Patti


We were greeted by Penny the mischevious kitten and Sake the heavy breathing albeit laid back pug. They both eyed us for a moment. And then Penny went into attack mode on my leopard dress. She wouldn't give up until the queen of the jungle, my very unalive printed dress, knew who was BOSS in this household.

Hilarious.


Patti is a foodie-pro who runs Worth the Whisk. Her husband, Larry is a professor at USC. Together they run a very pretty household just a mile from Marilyn Monroe's tucked away gravesite and a stones throw from UCLA.

"You girls ought to go down to Marilyn Monroe's grave, it's a quick mile walk from here. Here lemme show you on the computer." - Patti



So we did. We went.




But not until we had stuffed ourselves silly with Lasagna. Patti was making an extra lasagna for a friend who had just had surgery. She's ridiculously sweet and kind like that.



"You can never have enough cheese. Never." - Patti




"Everything about lasagna is on the 'or so' side of measurement." - Patti









Londre Lasagna

1 Box Lasagna Noodles (whole wheat will absorb everything in the pan and get mushy. Use white pasta for lasagnas)
1 Pint Fat Free Cottage Cheese
1/3 C Shredded Parmagiana Reggiano
Several Cups Shredded Mozzarella (it's up to you how much to use)
1 Can Spinach (or two handfuls fresh spinach, reduced down on the stove top)
Small Can of Black Olives, sliced
"This is the part where I start looking in my fridge for things I can sneak into the cheese mixture and hide in the lasagna." - Patti
1/4C Egg Free Eggs or simply 1 egg
Several Cans Chopped, Peeled Tomatoes blended in a bowl with Tomato Basil Classico sauce
1 Tsp Dried Rosemary
Salt & Pepper
EVOO

1. Heat a large pot of salted water to a slow boil. Add noodles. Cook 8-10 minutes or until soft. Strain and cool until they can be handled.

2. Combine egg with cheeses and cottage cheese.

3. Take a large baking pan and drizzle olive oil in the bottom of the pan. Add a layer of noodles until pan is covered.

4. Spoon cheese mixture atop the noodles. Layer olives, tomatoes and cheese noodles.

5. Repeat.

6. Top with remaining tomatoes and cheese.

7. Bake 45 minutes at 350 degrees. Let cool for 10 minutes before serving.

Burlesque Dinner with Team Lexington (SF)

San Francisco Burlesque Opera group, Team Lexington will be hosting a dinner @ The Martini Oaks. Should be VERRRY interesting. Stay tuned. If you'd like to participate in this group dinner, please shoot an email to: sipsnapsavor@gmail.com

Liza Cortez's Mojitos

"You Feel GLOWY with these drinks." - Liza Cortez

Mojitos
3 dozen mint leaves, muddled in a large cup with a fork or wooden spoon
7-8 limes juiced (more limes if you use smaller key west limes)
1 1/2 C simple syrup
1 bottle Cachaca
1 liter of sparkling water

Add lime juice, simple syrup and mint leaves to punch bowl. If you have not muddled the mint yet, do so now. Add cachaca and sparkling water. Ladle into cups over ice.

CHEERS!

La Familia Cortez - Inglewood, CA

"These recipes are mother to mother recipes. Mine comes from my mother and her mother and her mother's mother in El Salvador." - Ana Cox

Misconceptions are horrible 'ceptions. Maybe it's because I had listened to Snoop Dogg and he was always rapping about Inglewood being up to no good. But I was nervous about the Inglewood Sip Snap Savor dinner.

It turned out to be the most lovely experience with the most loving family. I sort of wanted to move in - Mom & Dad Cortez have four squirmy, giggly, classy daughters. Each with her own ideals and goals. It was fascinating to sit with them for a few hours in their kitchen and then in their garden patio for a long Sunday lunch.

When Jamie and I walked into the house, Fleetwood Mac was belting out in the living room. Sister Liza, was rolling limes along the length of the kitchen table in preparation for Mojitos. Mom Ana was buzzing around the kitchen and came out to greet us with hugs and smooches on our cheeks.

It already smelled incredible. Chayote Chilaquiles and Arroz Frito was in the air. The sun was shining. I was starving.






Salsa De Chilequiles
4 tomatoes
1/2 green or red bell pepper
1/2 white onion
1/2 slice of bread
1spoonful of paprika and Knorr tomate caldo
Salt & Pepper to taste

Put all vegetables, seasonings and the bread into the blender. Top off with water. Blend the "salsa" until smooth. The bread adds textures.

Heat over medium low heat. It perfumes your whole house and a slow heat allows all the flavors to coagulate.



Chayote: also known as sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, and vegetable pear, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.

Chilequiles: The name chilaquiles is derived from the Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth".


El Salvador: is the smallest and most densely populated country in Central America. It borders the Pacific Ocean between Guatemala and Honduras. It lies on the Gulf of Fonseca, as does Nicaragua further south. It has a population of approximately 6 million people





"We don't put alot of condiments or heavy spiced sauces on our foods en Salvador. We preserve the way things really taste. It's why I like fresh Asian foods so much. Fresh. Vibrant. Flavorful. Natural." - Luz Cortez



"Wow! There's no masking it's natural flavor. This is Chayote. I will never forget it." - Melissa

"Yes! Yes, its why I enjoy cuisines that serve fresh radishes and pickled vegetables. Lemon wedges. A little chile. Those natural condiments that preserve everything and bring it together. Not mask and hide. You have to have food integrity you know." - Luz Cortez





"The center of the chayote is the tan rico part!" - Liza Cortez





"Eating meat all the time is too heavy. You feel better if you eat some vegetables. You can make these ahead of time, two or three days in advance. Store them in tupperware in the fridge." - Ana Cortez

"This is a make you pretty dish. Full of proteins vegetables and it's so simple!" - Luz Cortez






Chilequiles
Serves 10 people

6-8 Chayotes, peeled and sliced into disks, just as you would slice a cucumber into disks
1 pckg Ranchero soft Farmer Cheese
4Tblsp Crema Salvadorena
5 egg whites (save yolks)
1/4 C vegetable oil
Salt & Pepper

Soft boil the chayote disks. When soft, 8-10 minutes, let drain and cool. They need to be cool enough to touch. Meanwhile crumble the package of Ranchero cheese into the tablespoons of crema in a small bowl. Set aside cheese mixture.

When chayote is cool enough to touch. Spread cheese mixture on one side and top with chayote to make a sort of chayote/cheese sandwich. Set on plate and make another sandwich. Continue until all chayote has been sandwiched with cheese.

Beat egg whites until stiff peaks form. Slowly add in 2-3 yolks after peaks form. This egg meringue will be the coating on the chilequiles.

Heat large skillet on medium high heat with bottom of skillet filled with half of the vegetable oil. When hot enough, coat a chayote sandwich in the egg meringue and set into skillet.

Do not crowd chayote sandwiches as they fry. Depending on the size of the skillet, fry 5-6 sandwiches at a time. The sandwiches will bubble and foam up like little marshmallow puffs.

Continue frying in batches. Stop and stir Salsa de Chilequiles occasionally. Ensure the Salsa hasn't gotten too hot.

When done frying arrange all chilequiles in a bowl. Top with Salsa de Chilequiles. Rice is a great side dish to this meal and for sopping up the beautiful Salsa.

Enjoy!