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Chef Kerstin Bellah’s Paleo Cacao Nib Cookies

August 23, 2015 by Kristin

The first time I met Kerstin, she was piping something, perfectly, in the St. Philip kitchen. She asked if I wanted to try what she was making and I responded that I couldn’t, that I wasn’t eating dairy or gluten. And with her head down, intently making the most uniform desserts you could possibly imagine, she said she didn’t either. I walked away {more than} a bit confused. Shortly after, my construction focus switched from St. Philip to Uchi Dallas. And that was that.

What feels like tens of years {but was actually only one year} later, we connected on Facebook after I photographed food for Juniper, a soon-to-be-open Austin restaurant where Kerstin is heading up pastry. And when I saw this picture of paleo cacao nib cookies on my newsfeed, the chain of thought went something like pretty cookies! -> paleo cookies? -> how can paleo cookies look so much like fancy pants bakery cookies? -> oh, they’re Kerstin’s cookies -> Kerstin is a pastry superhero -> I want to make fancy pants superhero paleo cookies -> I wonder if she’ll share the recipe?.

I “liked” the photo and sent an inquiring message, not knowing how receptive she’d be to sharing. And before another thought entered my busy bee brain, she replied that sharing the recipe would be awesome and she’d send the recipe over as soon as she got home.

To say I’ve been looking forward to baking these cookies all week is the most giant of understatements. After sixty-ish weekly Dallas trips and the recent flood of weekend getaways, my body is in major need of the good for you stuff. And as I get back on the gluten-free, dairy-free train, I’m so thankful to know that these delish cookies will have my back, keeping me company when temptation is near.

Thank you, Kerstin, for allowing me to share this recipe with the FoodFash world!

P.S. I used carob chips instead of cacao nibs because.. accident.

Pineapple Wrapped Halibut & Chipotle Peppers

July 26, 2015 by Kristin

Twice this week and probably eighteen times this year, the same gentleman in the Whole Foods seafood department has helped me with a seafood selection. I walked away today feeling ridiculous that I don’t know his name. Next time I’ll be in less of a hurry and will take the time to ask. Especially since he took the time to inspire this dish.

The pre-made pineapple wrapped fish at Whole Foods has always caught my attention. But since I have an aversion to pre-prepared things, I insisted on making my own. When I told Mr. Whole Foods Seafood Man {wouldn’t it be so much easier if I knew his name?} about my plan, he, with excitement, said that if I was going to make my own I should definitely use chipotle peppers because chipotle and pineapple are meant for one another.

He was right. I was surprised by how much chipotle and pineapple flavor the fish soaked up while broiling. But I wasn’t surprised at how well sweet pineapple and spicy, smoky chipotle paired. It was so delicious I ate both pieces. In one sitting.

Two Ingredient Dinner: Sausage & Broccoli

June 21, 2015 by Kristin

If you follow FoodFash on Instagram, you’re likely to have seen a hot Italian sausage and broccoli appearance at least three {possibly ten} times. It’s two ingredients, super quick to prepare, and really, really inexpensive {like less than 3 bucks per serving cheap}.

I strongly encourage using a high quality sausage that’s seasoned really well since this seasoning will carry over to the entire dish. If you live near a Whole Foods, the bulk hot Italian sausage in their meat department is my favorite.

Quickness and cost aside, I mostly enjoy this recipe because it tastes pepperoni-esque and encourages the consumption of a lot, a lot of broccoli. It’s an extra fulfilling, feel good meal – aren’t those the best kind?

Shrimp & Grits For 2

November 19, 2014 by Kristin

I woke up over the weekend with a massive craving for homemade breakfast. Homemade waffles to be exact. But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards. And it was freezing outside, so going to the store just wasn’t an option.

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}. So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated. I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

And I was right. Lobster stock was a game changer. The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.