Tomato Confit Pasta

With just 3 fresh ingredients and minimal effort, you can have a plate of this seasonal pasta on the table in under 1 hour.

Tomato Confit PastaI know the word confit may conjure up some feelings of worry and anxiety, but I assure you, the process couldn’t be easier.  The term confit is typically associated with meat (especially duck), but can also be applied to fruits and vegetables.  Confit simply means to cook something in fat at a low temperature for a longer period of time.

Here, I’m tossing cooked pasta with slow-roasted tomato confit and chopped fresh basil.  To make the tomato confit, simply toss cherry tomatoes, garlic and basil in olive oil, and slow-roast for 45 minutes.  The resulting tomatoes will soften and blister, releasing some of their juices on to the pan.  The tomatoes and juices will have a wonderfully concentrated tomato flavor.  The pasta cooks up while the tomatoes are in the oven, keeping cook time to a minimum.  For best results, give this recipe a try while tomatoes are in season.  Continue reading for the recipe.

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Roasted Garlic Focaccia with Rosemary

Who wouldn’t want a slice of this?

Roasted Garlic FocacciaHerb-flecked and golden, this airy Italian bread is flavored with roasted garlic-infused olive oil.  Its dimpled, burnished surface dotted with nubs of caramelized garlic.  Each bite of my Roasted Garlic Focaccia with Rosemary is pure heaven for garlic-lovers.

For me, focaccia is one of the simplest breads to make.  I actually prepared my first focaccia ever when I was in high school!  In its most basic form, focaccia is made with olive oil, water, yeast, flour and salt.  The dough is then stretched into a wide, flat shape, and dimpled across the surface.  These dimples allow olive oil to reach the center of the bread, creating a moist texture.  After baking, the surface of the bread gets hard and golden, while the interior remains soft and light.

This focaccia recipe is made with olive oil that’s been infused with an entire head of roasted garlic.  The aromatic oil is added directly to the dough, and is also used to brush across the top once the dough has been formed.  Nuggets of caramelized garlic are scattered across the surface of the bread, reinforcing flavor, and adding a satisfying textural element.  A sprinkling of fresh rosemary and crunchy sea salt to finish.  Continue reading for the recipe.

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Raw Kale Salad

Raw Kale SaladJorge and I just got back from a spectacular trip to Charleston, South Carolina.  Thanks again for all of the recommendations.  Throughout the trip, we had a number of crazy delicious meals including dinner at FIG and Husk, and some damn good soul food at Martha Lou’s Kitchen.  I’ve got a gallery below featuring most of the food Jorge and I ate during our trip (poorly lit dinners not included).

After a vacation where I practically ate my weight in butter and fried chicken, the first thing I was craving when I get back home to California was this Raw Kale Salad.  Gnarled shreds of lacinato kale are tossed in a bright dressing made of olive oil, lemon juice, garlic, black pepper, crushed red pepper, and grated Parmesan cheese.  The salad then sits for 20 minutes, so the dressing can break down the fibrous texture of the kale.  Finished with a drizzle of EVOO, a dusting of Parmesan, and several grinds of black pepper, this simple salad is healthy, hearty, and packed with incredible flavor.  The first bite will literally smack your taste buds.  Continue reading for the recipe.

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Rustic Gnocchi with Sage Brown Butter Sauce

Rustic Gnocchi

Tender potato dumplings flecked with bits of browned butter, red pepper confetti, Parmesan cheese and crispy fried sage leaves.  My Rustic Gnocchi with Sage Brown Butter Sauce is pure comfort food.

Growing up, I used to love to eat gnocchi tossed with melted butter and grated Parmesan.  The light, squishy texture is what I remember most.  Fueled by nostalgia, I’ve attempted to make gnocchi at home many times over the years.  Sometimes with fantastic results.  Other times, not so much.  The deceivingly simply ingredient list (potato, flour, egg, salt) may lead you to believe that this is an easy recipe.  But this is not an easy recipe.  Nor is it a hard one.  Mastering the art of gnocchi-making simply takes practice.  You may fail on your first attempt, but I urge you to keep trying.  It’s all worth it once you take that first bite of pillowy potato deliciousness.  Continue reading for the recipe.

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Top 10 Recipes from 2013

Slow Cooker Pulled Pork Sandwiches

Before I dive into a fresh batch of recipes for 2014, I wanted to take a moment to share the most popular Kitchen Konfidence posts in 2013.  The list below is ranked based on view counts from Google Analytics.  I always love taking these delicious trips down memory lane :)  So many tasty moments.  Did your favorites make the Top 10?

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Pressure Cooker Tomato Sauce

Pressure Cooker Tomato Sauce

Sharing a recipe for tomato sauce other than my mother’s is risky business.  Blasphemy really.  But when I saw this Pressure Cooker Tomato Sauce in Modernist Cuisine at Home, I was intrigued.  In this recipe, onion, carrot, garlic and tomato are cooked under pressure until the flavors melt together, forming a vibrant marinara sauce.  Finished with a drizzle of rich extra virgin olive oil and a handful of fresh herbs, this sauce is bright, well-balanced and full of flavor.  You can use this pressure cooked sauce in any way you would use a regular tomato sauce: chicken, pizza and pasta to name just a few.  Personally, I love to tear off chunks of crusty bread, and dip into a bowl of hot tomato sauce.  Now you may be wondering, which sauce is better?  This sauce or my other Homemade Tomato Sauce?  My answer:  neither!  Each sauce has a unique, delicious flavor.  I would be more inclined to make this Pressure Cooker Tomato Sauce during the week (because of the shorter cooking time), and my Homemade Tomato Sauce on Sunday afternoon.  Well that’s it!  I’m just hoping the Italian side of my family will forgive me ;)  Continue reading for the recipe.

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Chocolate Panna Cotta with Espresso Whipped Cream

Chocolate Panna Cotta with Espresso Whipped Cream

Today is the last day to vote for me for Best Food Photography on a Blog.  Please vote for Kitchen Konfidence!!  A big thanks to all who have already voted.  Now on to this scrumptsh Chocolate Panna Cotta with Espresso Whipped Cream.  Topped with a cool dollop of flavored fluff, this silky chocolate custard is a perfect dessert for a special home cooked dinner.  Particularly, Valentine’s Day.  And i’ll have to say that panna cotta really is an easy dessert to prepare.  Simply simmer cream with flavorings, then firm up with powdered gelatin.  The three hour chill time guarantees that you’ll avoid any last minute scramble.  And you’re significant other will surely be impressed when you serve this seemingly fancy dessert with minimal effort.  Continue reading for the recipe.

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Brandon’s 2012 Top Picks

Frozen Seared Steak

Here’s a brief roundup of my top recipes from 2012.  I’ve really grown to enjoy writing this type of article each year.  Skimming through my archives, I get flooded with all sorts of fond memories.  During the month of February, I posted a number of Mexican recipes that I had prepared for Valentine’s Day.  I had led my boyfriend to believe that he was getting steak and salad for dinner, then surprised him with an entirely Mexican feast (he’s Mexican by the way).  In June, I moved from a beautiful house to a new apartment.  I find it interesting to see how my photography has changed since transitioning into the new space.  In September, I started experimenting with fermentation after enjoying an afternoon with a group of lovely San Diego Food Bloggers.

I’ve found that many of my good memories throughout the year have food associated with them.  I still remember the pickled quince served to a gathering of close friends for Thanksgiving.  The corned beef my mother prepared my first evening back in New Jersey (after 4 years!).  The citrusy walktails consumed during the Coachella Music Festival (a walktail is a cocktail you drink while walking from your car to the venue).  My first bite of caramelized onion and jalapeno-topped, cream cheese-slathered, sriracha-drizzled hot dog enjoyed with an old friend on his porch in Poughkeepsie.  A glorious sip of intensely flavored shrimp broth at a taco spot in Tijuana with my boyfriend.  Like I said above… flooded.  Continue reading for my top picks of 2012.  Also, please share some of your favorite 2012 food memories.

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Kimchi and Bacon Pizza

Kimchi and Bacon Pizza

Last week, I shared my recipe for a BLT with Avocado Spread, a sammich I like to make when my schedule gets super busy.  This Kimchi and Bacon Pizza is another quick and easy recipe perfect after a long work day.  The secret to whipping up a delicious pizza in a matter of moments?  Pre-made dough.  Making dough from scratch is simple; however, I find all of the kneading and rising and waiting and resting quite off-putting.  Especially when I’ve been working 50 – 60 hour weeks!  Instead, I purchase dough from a local pizzeria for a buck or two.  I urge you to call around to your local pizza parlors (not Papa John’s or Dominoes), and ask them if they sell dough.  You’d be surprised at how many say yes!

Topped with smokey bacon and salty-sour kimchi, this pizza is bold, fragrant and packed with mouth-watering flavor.  After just one bite, you won’t be able to stop eating (I know I couldn’t!).  Kimchi, usually an acquired taste, can vary greatly based on where you buy it.  Don’t be afraid of it though :)  I found a delicious organic kimchi at a local farmer’s market.  If you don’t like the first one you taste, try another brand!  When cooked in the oven, the kimchi mellows out a bit, and melts into the cheese and tomato sauce, creating something quite harmonious.  Continue reading for the recipe.

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Bolognese Sauce

Pappardelle in Bolognese Sauce

Up until this year, my method for making Bolognese Sauce called for adding cooked, seasoned beef to my Homemade Tomato Sauce, simmering for a bit, then finishing with fresh herbs.  It wasn’t until I saw this video that I realized I wasn’t really making Bolognese Sauce at all!  After experimenting a bit with Mario’s recipe, I found a method that I really love.  This slow cooked Bolognese Sauce pairs a number of classic aromatics with ground beef, pork and bacon.  The mixture is then simmered in tomato paste, whole milk and wine.  Thick, rich and luscious, the finished sauce has the most amazing depth of flavor.  The recipe below definitely takes some time to make.  But I urge you to give it a try.  You won’t be sorry.  Continue reading for the recipe.

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