her baking & his cooking

she bakes. he cooks. we eat.

His: Haloumi and White Balsamic Pizza


You already know I love pizza! Here’s another pizza that I created for an at-home date night. Lately I’ve been using ricotta cheese as the base instead of a tomato sauce and we really like it. It’s a nice change up with a richer texture. You should try it.


  • Whole milk ricotta cheese
  • Caramelized red onions
  • Prosciutto
  • Haloumi (the coolest cheese ever. you can literally grill or pan fry it and it doesn’t melt everywhere. awesome)
  • Balsamic Glaze:
  • 1 C White balsamic
  • 1/3 C brown sugar

Mix in sauce pot and bring to boil. Let it boil for about 5 minutes and simmer for about 10 and then let it cool.

Drizzle on top. 

It’s quite tasty, let me tell you.

'Til the next dish!

her: honey & rosemary shortbread



remember that one time we decided to move to seattle, paolo started culinary school, he started working at met market, then he quit met market, he started working at revel, he basically has no days off, i was taking the bus to and from work everyday, job searching, finally got a new job, oh, and we were planning a wedding?  yeah. that time.  let’s not ever do that again.

that is all.



back to the cookies… i made these to refill our cookie jar.  a little more sophisticated than the chocolate chips cookies that are usually in there, but oh my, definitely a winner.  the honey flavor is subtle but so right and the rosemary is fragrant but not overpowering.  they got a little sprinkling of granulated vanilla sugar before baking which brought everything together.  these may find themselves at home the cookie jar on a regular basis!

enjoy with a cup of tea or coffee or a heaping scoop of vanilla ice cream for dessert. 

a few notes:

  • i used trader joe’s wild collected raw honey
  • i decreased the amount of chopped rosemary to 1 1/2 tsp
  • i sprinkled each cookie with a bit of vanilla bean infused granulated sugar (the fancy way of saying, i toss all of my used vanilla beans into my sugar jar)
  • i had to bake each batch for about 18-20 mins  

recipe source: gourmet december 2002 | epicurious 


His: Bavette Bowl

Jenn has become suuuper good at taking photos of our food with her iPhone and our cookbook is going to look way better now—when ever we decide to make one.

This snack here was a result of our excursion to Uwajimaya, a local asian market. It’s awesome and I’m always pumped and overwhelmed when I walk in there. Same with Seafood City.

This one is way easy. Trust me.

Pickled Daikon.

Grilled Chinese Eggplant.


Baby Bok Choy sautéed with ginger.

Bavette (flank steak) marinated in toasted sesame oil, garlic, ginger, and soy sauce.

Soy cured egg yolk.


White rice.


I honestly didn’t do anything except marinate the meat and cook the bok choy. From there I just plated it. Easy.

'Til the next dish!

her: blueberry crumb cake

paolo started working brunch at revel.  so he’s gone every saturday and sunday from about 7:00-4:30 or 5:00.  i’ve been catching up on the west wing, reading lots of books, exploring queen anne, and trying to bake regularly.  sunday mornings have been for baking.  a new week.  a new cake. so far so good. 

does ina ever do you wrong?  i didn’t think so.  this cake is moist, flavorful, and the textures are wonderful.  so, i know those blueberries sank to the bottom, but i tossed them in flour, and it still happened.  i honestly think it works, bc it’s sort of layered.  blueberry bottom, fluffy cake, and the crunchy crumble.  

a few notes… 

  • i added 1 teaspoon of lemon extract
  • i used about 1 1/2 cups of blueberries
  • the crumble is super easy to make and very tasty, but there is A LOT of it, next time i’ll cut the portion down to 1/2 or 3/4 of the amount 

'til sunday.

recipe source: ina garten | foodnetwork.com


her: raspberry buttermilk cake

this is essentially the same thing that i posted last week… i would say sorry, but really, sorry i’m not sorry. not a ton of originality happening over here.  but that’s okay in my book, because what is happening over here is delicious cake.  

this beauty took about 15 mins to whip up and another 25 minutes in the oven.  we finished it off with a little bit of creme fraiche and some lemon zest.  


recipe source: epicurious | gourmet june 2009 


His: Salad & Risotto



This was dinner a couple weeks ago! Omar came over and as usual we made a good ol’ home made meal.


I used a mix of romaine and arugula but feel free to use whatever greens you’d like. I also layered some shallots, heirloom tomato, and radish. I also topped it with some smashed mozzarella. 


Blood Orange Olive Oil

Lemon Juice

Salt & Pepper


Mushroom Risotto:

Risotto is one of those dishes that is always going to take a long time. It’s a sensitive and delicate dish. Not that it’s hard to make, you just can’t rush it. I cooked it in all the normal ingredients like white wine, garlic, added shiitake for texture and flavor. What I was really trying to perfect was the the soft boiled egg. I didn’t quite cook it properly on the first go-around but that’s no big. It was still awesome though!

'Til the next dish!

her: simple strawberry cake

there is something so rustic and beautiful about a simple cake.  

a little bit of butter, sugar, and flour. topped with fresh strawberries and a sprinkling of demerara sugar. bake.  

remove from the oven. cool on a wire rack.  whip up a batch of fresh whipped cream.  chiffonade a few basil leaves.  

make a cup of coffee.  

enjoy the understated elegance. 

recipe source: slightly adapted from martha stewart 


her: meyer lemon & poppy seed buttermilk bundt cake

happy birthday cake for my littlest brother, franco noel!  he is 15 years young, but has always been kind of an old soul. that’s what i love most about him.  

cheers to 15, noel!  

recipe source: slightly adapted from bon appetit/march 2013


  • i used meyer lemons instead of regular lemons 
  • i added 2 tablespoons of poppy seeds to the batter 
  • instead of glazing with the apricot/peach preserves, i went with a simple dusting of powdered sugar 
  • the cake kept well, wrapped tightly in saran wrap, stored at room temperature for 5 days (cut slices as needed)


her: mini banana bread loaves


this recipe is a regular in our home.  honestly, i use the same banana bread recipe, every single time.  sometimes, i think i want to get fancy and add stuff (nuts, booze, dried fruit, chocolate chips) but the reality is, less is more.  this banana bread doesn’t need anything fancy to make it amazing.  it’s already amazing.  

instead of a standard loaf, i made a few mini loaves.  obviously, they’re even better in tiny loaf bread pans. 

recipe source: simply recipes 

ps. i follow the recipe suggestion and only use 3/4 cup of sugar. 

pss. peony season, people! best. thing. ever. 



his: roasted poblano pepper & homemade tortillas



It was Cinco de Mayo yesterday and we really had no intentions of “celebrating” because we have no ties to it. Most people don’t even know the significance of it (I do, btw). It’s just a good excuse for people to drink cervezas and eat tacos. Anywho, we were going to eat sushi but Jenn convinced me to do otherwise because I’m rarely home anymore to make her a delicious home made meal. So I did!

Stuffed Poblano:

  • Chorizo
  • Hominy
  • Black beans
  • Queso Fresco
  • Cilantro
  • Salt and Pepper
  • Chicharones

I roasted the poblano to give it a nice charred flavor and to take the skin off. I put the hominy, beans, and chorizo in a pan and cooked them together and then stuff the poblano. Quite simple really. Then I put it in the oven at 425 and baked it for about 15 minutes. 

I also made home made tortillas!

So. Easy.


  • Masa Harina
  • Water

4:3 ratio of masa to water. Mix until it’s all incorporated and pretty much the consistency of play-doh. Form into balls and them press it between two flat surfaces. Then heat on both sides in a pan and voila!

Cinco de Mayo Meal!

'Til the next dish!