VIDEO: Let’s Make Sushi!

Tanayas Table Sushi

The delicious sushi we made in class. Yup, that sushi flower is my creation! 😉

 

It had been a while since my friend Dani gave me a lesson in sushi making, so when I had the opportunity to take a class with Chef Eric Crowley of Chef Eric’s Culinary Classroom in West LA, I was excited to get an official refresher and learn some new techniques along the way!

A major key to sushi success is making sure the rice is perfect. Flavoring it with kombu (edible kelp that imparts an umami flavor), fanning it out for the perfect stickiness level, and flavoring it with rice vinegar are a few tips to keep in mind.

We also learned to cut the fresh fish against the muscle fibers to maximize the delicate, soft textures, and how to roll the sushi in mats, forming tight and perfect little circles of deliciousness. The video below has Chef Eric teaching me the ways!

Chef Eric was patient and informative, and helped us all out in a hands-on manner during the class so we could get the most out of it. We toasted the nori (seaweed sheets) over the stove flame to allow for crispiness, and gleaned other helpful hints along the way… all culminating in the ultimate sushi party, where we made and enjoyed nigiri, sashimi and sushi rolls.

We got creative, cutting and adding different fish (yellowtail, salmon and tuna being a few options) and other fillings (avocado, sprouts, fish roe, carrots, cucumbers and more) to customize our rolls. I decided to get artsy and made the flower in this video:

Chef Eric and his team are so friendly and welcoming that I’d definitely recommend trying out his class if you’re a sushi fan, or just love learning new skills in the kitchen. Heads up: the next sushi class will be on Friday, 4/29!

If you’re interested in learning how to make your own sushi, or want to take your pick from array of other classes offered (knife skills, grilling, wine pairing, professional programs, 4, 10 and 18-week cooking series and more!) sign up at Chef Eric’s Culinary Classroom. Happy cooking! ❤

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Palm Desert Food & Wine GIVEAWAY + Crab Cakes With SideChef & Cat Cora

TEMP Crab Cakes

Crab and Avocado Sandwiches with Mango Coulis

 

When the Palm Desert Food & Wine asked to pair me up with one of five headlining chefs doing demos at the festival to re-create their recipe using the SideChef app, I was very curious as to whom they would pair me with. When I got Cat Cora, I was ecstatic!

Not only is she insanely talented in the kitchen, but she was the first female Iron Chef on Iron Chef America. That’s definitely someone to look up to, as a female culinary enthusiast!

I was anxious to see what recipe I would be making, and boy was I shocked when I got a huge bag of Whole Foods ingredients, hand delivered fresh to my doorstep thanks to SideChef. When I peeked into the bag (while Snapchatting it all live at MsTanayaG), I was definitely surprised, in both a good way and a kind of sad way initially. You see, it was all the ingredients for Cat Cora’s Crab and Avocado Sandwiches with Mango Coulis.

SideChef Ingredients Cat Cora

While that sounds pretty incredible, the only problem was that I wouldn’t be able to taste any of it! You see, a few years back, I developed a slight (and VERY unfortunate) allergy to crustaceans, including crab! Quite the ironic bummer, right?

Still, I thought this was the perfect opportunity to work with an ingredient I normally wouldn’t choose to cook, for obvious reasons. So I got prepping, and followed the super simple step-by-step instructions with crisp visuals and audio cues on the SideChef app to create the full dish with all three components!

Here’s a quick video of some of the steps that went into making the dish:

In the end, I had essentially created a slider made with warm, crispy crab cake buns, cool, refreshing avocado salsa, and a tangy-sweet mango coulis to bring it all together. I can only imagine how it all tasted together (I definitely tried the avocado salsa & mango coulis!), but according to my family for whom I cooked the meal, it turned out “incredibly delicious!”

What I love just as much as eating, is making something with my own hands to feed the people I love. So that worked out well, allergy or not! Also, shoutout to Cat Cora for sharing this post with her awesome followers… I hope I did your recipe justice! 😉

So what’s the deal with the giveaway, you ask? Well, I’m giving away TWO PAIRS of tickets to the Palm Desert Food & Wine Festival happening all of next weekend! AND, the grand prize winner will receive VIP tickets! To win, do ONE or BOTH of the following by 11:59 p.m. PST tonight:

  1. Follow @tanayas.table on Instagram and tag 3 friends in the comments of my crab cake slider photo.
  2. Subscribe to my Nom channel at Nom.com/TanayasTable and pop in to say hi on my live show tonight from Hollywood at 7:30 p.m. PST! It’s interactive, so you can ask us questions and more. 🙂

Winners will be announced tomorrow on those platforms! GOOD LUCK!!

For the full recipe to make these crab cakes at home, download the SideChef app. They’re celebrating a whopping 1 million meals made through the app by donating 1,000 meals to charity… and they will donate 3,000 if they make it into the top 10 in the app store! So let’s make it happen to feed more people who really need it, guys.

If you do make this recipe by Cat Cora through SideChef, please do let me know how they turn out for you! Big thank you to PDFW, SideChef and Iron Chef Cat Cora for the fun collaboration.

Until next time, cheers! ❤

Dark Chocolate Red Wine Cookies - copyright 2015 Tanaya's Table

RECIPE: Dark Chocolate Red Wine Cookies For The Great Food Blogger Cookie Swap

Note: So many travel adventures to share with you all! Stay tuned in 2016 for some exciting news with Tanaya’s Travels!

I grew up loving the holidays so much that there are recordings of me singing Christmas songs year-round. Even in 75-degree weather, every so often on family road trips I’d bust out with “We Wish You A Merry Christmas.” (Yup, for some reason I placed great emphasis on the “wish” part.)

The holidays just gave me such a joyful feeling, a feeling of safety and love and happiness thanks to my festive and fun-loving family.

Something extra I looked forward to this holiday season was participating in the annual Great Food Blogger Cookie Swap, since really I enjoyed doing it last year despite going through some tough times during the holidays. I suppose it brought a bit of normalcy to my anything-but-normal year in 2014.

Last year, I made Bourbon Chocolate Chip Pecan Pie Cookies. Since this holiday season had a strange kind of calm to it in comparison to my 2014, I decided my cookies should reflect that. Because what’s better than sitting back with a glass of red wine and some dark chocolate when you’re catching a much-needed (somewhat of a) break?

I decided to infuse some Merlot for a little tang, as well as some Himalayan Pink Salt to balance and round out the sweetness of this decadent, fudgy cookie. Here’s the recipe, hope you enjoy!

Dark Chocolate Red Wine Cookies - copyright 2015 Tanaya's Table

DARK CHOCOLATE RED WINE COOKIES

Ingredients: (makes 2 to 3 dozen cookies) – Adapted from Simply Scratch

1 1/2 cups flour

3/4 cup unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1 stick unsalted butter (softened)

3/4 cup granulated sugar

3/4 cup brown sugar, packed

1 large egg

1 1/2 teaspoons vanilla extract

1/2 cup red wine (I used Merlot, but you could use pinot noir, red zinfandel or any red table wine you’d enjoy with chocolate)

3/4 bag (about 10 oz) semi-sweet chocolate chips (I used Trader Joe’s semi-sweet chocolate chunks)

1 teaspoon Himlayan pink salt (optional)

Directions: Preheat oven to 375°F

In a mixing bowl, combine flour, cocoa powder, salt & baking soda.  Set aside.

In a separate mixing  bowl, cream together butter and sugar.  Next, add in the egg, vanilla & red wine. Mix together until well incorporated.

Gradually add dry ingredients until well combined, folding chocolate chips in last.

The batter will have a mousse-like, slightly fluffy consistency. Oh, and it tastes DIVINE!

Place heaping teaspoons or tablespoons (depending on size desired) onto cookie sheet lined with parchment paper, a couple inches apart.

Sprinkle a few flakes of Himalayan pink salt on top of cookies, if desired.

Bake for 8-10 minutes, depending on size and desired gooey or crunchy level.

If you’re sending your cookies across the country like I did for this cookie swap, bake those batches a little longer. Otherwise, enjoy these moist, gooey, chocolatey wine-infused cookies to enjoy at home or to share… and be proud of yourself for finding a delicious way to enjoy your dark chocolate and red wine antioxidants! 😉

The Great Food Blogger Cookie Swap 2015

I sent these cookies to the fab bloggers at Freshly Baked SweetsIn Natalie’s Shoes and Hye Thyme Cafe. I also received some incredible cookies from the talented bloggers of Sweet-E Pie & Babycakes, Kitchen Gidget and Creative Touch. Thanks for so much cookie love, everyone!

Check out the Tanaya’s Table Instagram photos with the #fbcookieswap hashtag for photos of the awesome treats. Participating bloggers’ cookie recipes, including mine, can be found here. Happy Holidays to you and yours!

 

Tanaya’s Table On Live Bakespace Video Chat + Throwback Thursday Cookies

UPDATE: Here is the link to our full live chat recording… hope you find our creative baking chat and tips fun and useful!

——

Hey guys! Here’s a little Throwback Thursday post to gear up for my Tanaya’s Table guest speaker gig on Bakespace this Sunday, April 19 at 2pm PST.

We’ll be discussing Creative Baking with a few other awesome food bloggers and bakers on a live Google Hangout, so bring your questions, recipes and photos!

You can follow along with the #GetBaked hashtag on social media. Just tune in live right here, or just re-visit the page for the recording of the video afterwards. Here’s all the info you need:

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

Join me on the Bakespace #GetBaked live chat this Sunday at 2pm PST!

I’m pretty excited to be a guest panelist on my first live Google Hangout. Looking forward to chatting with you all!

Without further ado…

Here’s that Bourbon Pecan Pie Throwback Thursday recipe. Enjoy!

Tanayas Table Bourbon Pecan Pie Cookies 1

What’s better than cookies and pie? How about cookies AND pie, wrapped up in one delicious and decadent cookie?

Pecan pie is a favorite with my family during the holidays… and really, almost any time of the year. So I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?

These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send a batch of cheer, in the form of cookies.

I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fab food blogger friends brought something irresistible to the table.

Check out this one-minute Tastemade video for some baked goods highlights!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

Being especially short on time this year due to a major family emergency, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?

Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!

You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!

Tanayas Table Bourbon Pecan Pie Cookies 2

Bourbon Pecan Pie Cookies

Ingredients

    • 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
    • 2 tablespoons butter, melted
    • 1/2 cup pecans, lightly toasted & chopped
    • 1/3 cup packed brown sugar
    • 1/4 cup corn syrup
    • 2 tablespoons maple syrup
    • 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1/4 cup bourbon (or more, if desired!)
    • 1/4 cup semi sweet or milk chocolate chips (optional)
    • 2 tablespoons granulated sugar (optional)

Method

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
  3. Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
  4. Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
  5. Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
  6. Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.
  7. Enjoy!

Speaking of cookies, check out the L.A. Cookie Con & Sweets Show & Baker CakeMaker behind-the-scenes coverage!

L.A. Cookie Con Official Blogger Badge Tanaya's Table

Recipe: Bourbon Pecan Pie Cookies For The Food Blogger Cookie Swap

Tanayas Table Bourbon Pecan Pie Cookies 1

What’s better than cookies and pie? How about cookies AND pie, wrapped into one delicious and decadent holiday cookie?

Pecan pie is a favorite with my family during the holidays… so I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?

Official Food Blogger FB Cookie Swap 2014 Badge Tanaya's Table

These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send holiday cheer… in the form of cookies, of course.

I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual holiday cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fellow food blogger friends brought something irresistible to the table.

Check out this one-minute Tastemade video for an overview!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

Being especially short on time this year due to family circumstances, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?

Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!

You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your holiday baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!

Tanayas Table Bourbon Pecan Pie Cookies 2

Bourbon Pecan Pie Cookies

Ingredients

    • 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
    • 2 tablespoons butter, melted
    • 1/2 cup pecans, lightly toasted & chopped
    • 1/3 cup packed brown sugar
    • 1/4 cup corn syrup
    • 2 tablespoons maple syrup
    • 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1/4 cup bourbon (or more, if desired!)
    • 1/4 cup semi sweet or milk chocolate chips (optional)
    • 2 tablespoons granulated sugar (optional)

Method

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
  3. Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
  4. Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
  5. Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
  6. Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.
  7. Enjoy!

Speaking of cookies, the L.A. Cookie Con & Sweets Show is coming in January! Stay tuned to receive a discount code for Tanaya’s Table followers, plus a behind-the-scenes video of the newest bakery to open in Hollywood serving unique, internationally inspired baked goods!

L.A. Cookie Con Official Blogger Badge Tanaya's Table