Thanks to Munchies and Mouthfeel Magazine  (follow links for stories) for taking a look into my Naked Dinner Parties. This June the images along with a few recipes will turn into “Cookbooks”.

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I’ve always loved Traci Des Jardin – as is evident in one of my first ever blog posts here at JuanitaEatsOut. This article over at Forbes rings true of her down-to-earth approach in the kitchen and dining room. Click the image to hop over to Forbes.

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I’m sure you’ve asked yourself a dozen times what’s the best way to make friends with a hot-tattooed ginger guy. Well, I can only tell you how to do it from experience. First, help them get an apartment in San Francisco when they decide to leave The Big Apple – then invite them over to your place for a Naked Cocktail Party. That’s just what I did after Dan Fettig reached out to me on Facebook looking for housing. He has over 24K followers on Instagram and by the looks of the pics on his profile you would think he was born wearing only a jockstrap and a pair of heels. I recently got him tuxedoed up when I  invited him out on a fancy date.  We did some shopping together with Jackson at Sui Generis Consignment – let’s just say I carried my ‘Sugar Mama’ purse. He cleaned up real nice, was the perfect date and won me over with his smile and giggle –  both which could break your heart – so be warned gays.

Dan answers my foodie questionnaire here:

What is your favorite dessert?

Pie with rocky road ice cream – DUH!!!

What restaurant would you call home?

There was this place in Chelsea that was my go-to, no matter how terrible the dates were the food was always amazing – Pepe Giallo on 10th Avenue.

What is the strangest or most inspiring thing you’ve ever eaten?

Eating shark was definitely a different one.

What was your favorite breakfast cereal as a kid?

Oreo O’s – DUH!!!

What is your favorite food to pig-out on after the club?

This is gonna sound gross – but I usually have pickles and drink the juice! It’s good to get that sodium back and I’m usually alone – so the smell isn’t an issue.

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Tuxedo shopping with Dan and Jackson.

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Dan and I at Powerblouse at Powerhouse. Image by Shot In The City

Last week I found these gorgeous Blood Tangerines at Whole Foods – tangy and sweet. I decided to make a tart with them by incorporating them as a curd.

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Pate Sucree

My favorite tart dough because it is unforgivable!! It won’t get tough from rolling and doesn’t shrink when you bake it. The texture is very similar to a cookie.

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1 stick + 1 Tablespoon unsalted butter, room temperature

1/3 cup sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

1 egg yolk

1 1/4 cups unbleached all-purpose flour

Beat together the butter, sugar and salt with an electric beater or stand mixer until creamy. Add the vanilla and egg yolk and mix until combined. Add the flour until the dough comes together. Shape into a flat round disk and refrigerate until firm.

Roll the dough out between two pieces of flour dusted parchment paper big enough for your 10-inch tart pan – so about a 12-inch round. Don’t worry if the dough breaks when you are transferring it to the tart pan – like I said this dough is very forgiving and you can just gently press and piece it in.

Pre-bake the tart shell at 350* for about  25 minutes until slightly golden.

While the tart is baking start making the curd. I added the zest of a Meyer Lemon I had for a little extra flavor.

Grated zest of 3 Blood tangerines

6 tablespoons Blood tangerine juice

3 tablespoons water

1/2 cup sugar

1 stick butter

1/4 teaspoon salt

3 whole eggs

3 egg yolks

Place the zests, juice, water, sugar, salt and butter in a saucepan and heat slowly over low heat until the butter melts. Whisk all the eggs together in a bowl and slowly start to drizzle all of the warm mixture into the bowl. Pour back into the saucepan and constantly stir and scrape over low heat until thickens about 5 minutes. Strain through a sieve directly into the pre-baked tart shell and spread evenly.

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Top with 3 pints of raspberries. Gently warm some apricot jam and use it to glaze the tart. Chill until the curd is firm about 3 hours.

I’ve been guilty of buying things on this list.

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Warning: These cookies have more chocolate and nuts then they do dough!

Chunky Bittersweet Chocolate Pecan Cookies

1-pound bittersweet chocolate, cut into small chunks

2 cup pecans, roasted lightly and chopped coarsely

2 sticks butter, softened

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2/3 cup granulated sugar

1-teaspoon salt

2-cups all-purpose flour

Maldon’s Sea Salt

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This dough is similar to a shortbread cookie.

Pre-heat oven to 325 degrees. Position rack in the middle of the oven.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt, then add them to butter / flour mixture. Add the pecans and chocolate and mix on low speed until the dough sort of comes together.

Chill the dough in a refrigerator for at least an hour.

Start scooping the dough into small golf ball sized balls with your hands. When making the cookie balls I’ve found that the dough sometime starts to stick to your hands when you are working with it. If this happens, run your hands under cold water. Then continue to make the cookie dough balls. Firmly shape the cookies into 2 ½ inch rounds and place on a parchment lined backing sheet. Sprinkle sea salt on top before baking.

Bake approximately 18 minutes. Rotate cookie pans if baking more than one sheet at a time.

Remove cookies to a rack and cool completely. Though, they will be tempting to eat. I find it is better to allow the chocolate to become firm again.

Makes 18 – 20 cookies

Join me for tamales & tequila at a special pop-up event. You can also order tamales to take-away! Click the image for MORE! info!!

 

10x10 hecho tamale

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