Diy | Kitchen Konfidence

Top 15 Recipes of 2016

December 30, 2016 by Brandon Matzek 3 Comments

Hello friends and Happy Friday!! I’m going to close out this year with a tasty roundup of my top recipes of 2016.

2016 was an interesting year filled with excitement, a little anxiety from time-to-time and plenty of change. With all of the celebrity deaths and political unrest, many are calling 2016 just the worst. But it was also the year that I decided to transition from my career in Marketing (with Westfield) to full-time food blogging, writing and photography! The second half of 2016 was spent navigating the choppy waters of self-employment, and while it has been challenging, I feel like I’m off to a good start!

I launched my first eBook in partnership with The 30 Clean.
I started writing for Modern Luxury San Diego, a gig I really now look forward to each month.
I’ve continued to work with many amazing clients and partners who help support this blog financially. I want to mention too that I am very critical when it comes to the partners I work with, and I will only promote brands or products that I truly love. Hopefully this comes through when I share sponsored recipes or products!
I’ve gotten to explore San Diego even more, sharing my findings and recs on Instagram.
I’ve shared a wider variety of approachable recipes that seem to be working well (based on your feedback!).

In 2017, I hope to turn up the volume on each of the items above while dabbling a bit more in the video realm. I’m actually quite giddy thinking about the possibilities! Before we get to the roundup, I want to say thanks. Thanks to all the partners and sponsors that help support Kitchen Konfidence financially, and thanks for making awesome products/services that I can gladly support. Thanks to my friends and family who always send so much love and support. Thanks to Jorge for just being awesome. We’re both working from home now, and it’s been so fun, and easy, and enjoyable. I get to see his smiling face all the time now 🙂 And finally, thanks to you the readers for all of the likes, loves, comments and feedback. You are the reason why I do what do!

Happy New Year from Brandon, Jorge, TiVo and Boris!! If you need a cocktail for NYE, try this one or this one. And now, on to my top recipes of 2016!!

Jeff’s No Knead Bread Recipe

March 13, 2016 by Brandon Matzek 70 Comments

Several week ago, I teased out an upcoming recipe for no knead bread. Well, here it is 🙂

This recipe is courtesy of Jeff, a reader and avid home cook in Los Angeles. Jeff first sent me this recipe back in 2014 after he discovered Kitchen Konfidence via a link on How Sweet It Is. Quick sidebar, if you’re not familiar with Jessica’s blog, I would highly recommend you head on over sometime soon, and check out her recipes. Everything Jessica cooks up looks so tasty. I want to make and eat ALL the things.

Ok, so back to Jeff’s bread. The recipe starts with a mix of flour, yeast, salt, vinegar, beer and water. Everything is casually tossed into a bowl and mixed with a fork until a shaggy dough comes together. The dough then sits for 18 to 24 hours. This extended rise time really improves the yeasty flavor of the bread while saving you the trouble of kneading the dough. After a few additional folds and another rest, the bread is cooked in a dutch oven until gloriously golden. I mean just take a look at the loaf above. It really does look profesh. This always surprises me when I pull the pot out of the oven. I think to myself, “Damn, I just made that!” I’ve been baking this bread frequently since 2014, and now it’s time for me to share 🙂 Continue reading for Jeff’s recipe.

Reverse Seared Steak with Garlic Herb Butter Recipe

February 24, 2016 by Brandon Matzek 52 Comments

You guys, this may just be my best steak recipe yet. Take a look:

We’re big fans of steak at my house, so I’m always looking for new ways to cook them up. Since I first released my Frozen Seared Steak recipe (over 4 years ago!!), I would hear about a reverse sear method time-to-time from readers, and I finally decided to test it out. Let’s dig in.

The reverse sear method starts with a seasoned steak cooking in a low oven (250°F) until the internal temperature hits 125°F. This can take about 45 to 55 minutes. After a brief rest, the steak is then seared on a smoking-hot cast-iron skillet for just 45 seconds per side! Surrounded by a gloriously golden crust, the finished steak is tender and medium rare from top to bottom. No tough layers of gray meat here! I’ve topped this steak with a pad of compound butter infused with parsley, garlic, chive, lemon and black pepper. The combination of the two is sure to induce a yum face.

Cooking the steak in the oven first helps to break down the fat and connective tissue, resulting in a steak that’s both melting and juicy. The time spent in the oven also dries out the surface of the meat which helps to achieve a perfectly even sear across the surface of the steak. As long as you’ve got a meat thermometer (preferably instant read), this method really is foolproof! Continue reading for the recipe.

Wild Mushroom Tomato Sauce Recipe

September 15, 2015 by Brandon Matzek 51 Comments

I’ve got some exciting news to share with all of you today!!

In just under one week, I’ll be heading to the Tuscany region of Italy to embark on a weeklong DaVinci Storyteller Experience sponsored by DaVinci Wine! AHHHHH, so exciting!!! Set in the picturesque town of Vinci, Italy (the birthplace of Leonardo Da Vinci), this immersive experience is focused on the Cantine Leonardo da Vinci, an innovative growers’ cooperative committed to producing authentic Tuscan wine, including the flagship DaVinci Chianti.

Throughout the week, I’ll be diving into all things Cantine Leonardo Da Vinci, including vineyard tours, culinary experiences, delicious food and wine galore, plus meet and greets with local chefs, wine growers and other personalities in and around Vinci. Joining me on this trip are some food blogger favorites including Alana from Fix Feast Flair, Molly from my name is yeh and Rebecca from Foodie with Family. This is going to be such a fun week!

In anticipation of this trip, I’ve developed a new tomato sauce recipe infused with the flavors of Tuscany. Particularly mushroom and Chianti! Continue reading for the recipe plus more on DaVinci Wine.

Apple Cheddar Biscuits + Updated Bacon Jam

September 1, 2015 by Brandon Matzek 49 Comments

Tender, golden biscuits infused with aged cheddar, apple and onion with sweet and smokey bacon jam on the side. To me, this is a plate of pure happiness.

I first made these biscuits (sans apple) two years ago while preparing a southern-inspired dinner for the boyfriend. The menu consisted of brined and breaded pork chops and collards cooked in bacon fat. To round out the plate, I decided to make buttermilk biscuits flavored with items I had in the fridge: sharp cheddar and scallions. After some quick prep (one bowl) and brief trip to the oven, the hot, cheese-laced drop biscuits were on the table, and ready to be devoured with soft butter and runny honey. A simple triumph!

Over the years, I’ve made this recipe countless times with various different cheeses and flavorings. It’s my go-to biscuit recipe. And today, I’m sharing it with all of you 🙂 Continue reading for the recipe!

El Guapo

August 24, 2015 by Brandon Matzek 47 Comments

You guys, summer is almost over!! I’m not ready to let go just yet though.

Today, I’m sharing my last summer cocktail recipe, El Guapo, a spirited mix of white tequila, bitters, lime juice, salt and Spiced Vanilla Syrup. I’ve been seriously drinking these on the daily since I finalized the recipe several weeks ago. Each sip is bright and refreshing with a complex sweetness from the syrup. A perfect libation for a weekend gathering with friends, or a post-work happy hour (that’s when I’ve been drinking them!). In a few weeks, I’m sure I’ll be drinking a PSL while switching all of my wallflowers and hand soaps to fall fragrances, but for now, I’m going to stay right here, and enjoy the last few sips of summer. Continue reading for the recipe plus more on the Spiced Vanilla Syrup.

Plum Glazed Salmon + Fish Brine

August 18, 2015 by Brandon Matzek 37 Comments

Similar to last week’s post, today’s article is a double feature.

Recipe #1 is Plum Glazed Salmon, a simple dinner recipe that comes together in a snap. Recipe #2 is a Fish Brine recipe that may just vastly improve your fish-making skills (it definitely improved mine!). Let’s dive into #1.

Over the past several years, I’ve found that I really enjoy cooking salmon fillets during the week. They’re simple to prepare, healthy and cook up in a matter of minutes. Just what I need when I come home tired from work. But, I recently realized that I’ve yet to share a single salmon recipe here on Kitchen Konfidence! That’s all about to change.

The glaze for this salmon is a simple mix of pantry/fridge staples: plum jam, Dijon mustard, soy sauce, olive oil, garlic, salt and pepper. The salmon then gets cooked under the broiler until firm, glossy and golden. A final scattering of sliced scallions provides contrast in color and flavor. So simple, but so incredibly delicious. PS. If you can’t find plum jam, apricot would work well here too. Continue reading for the recipes plus more on #2.

Plum Butter + Toast

August 12, 2015 by Brandon Matzek 26 Comments

I’m diving into a new realm of delicious DIY today with this recipe for Plum Butter.

I was at Specialty Produce several weeks ago when I spotted an entire section of ripe, fragrant plums, each colorful variety separated into various boxes. After sampling most of them, I decided to get a couple pounds of these Honeysuckle Rose Plums. I’m not sure if the naming of the plum influenced my flavor perception, but at first, juicy bite (a juice explosion really), I swear they tasted of honeysuckle. Sweet, tart and just a hint of floral honey. With a bag of speckled rubies in hand, I headed home, determined to make them into preserves.

During the summer months when gorgeous fruit is abundant yet fleeting, I just love making all sorts of preserves (jams, jellies, and now butters). This allows me to enjoy seasonal flavors several months after the actual fruit has gone out of season. I usually make jam, so this year, I wanted to tackle something new: fruit butter. Continue reading for the process plus a bonus toast recipe.

Plum Galette + Updated Flaky Pie Crust Recipe

August 7, 2015 by Brandon Matzek 34 Comments

Plums are in season right now, so get your hands one some good ones while you still can!

I recently managed to get my hands on a number of Flavor King Plums from Fog Hollow Farm located up near San Francisco. These plums are absolutely gorgeous. Vibrantly-hued and fragrant, the Flavor Kings just explode with sweet-tart juice at first bite, and somehow they manage to stay firm when ripe. A perfect fruit for baking!

To honor this seasonal beauty, I decided to slice and bake them into flaky, golden galette (like a pie, but easier to make). This recipe starts with a simple mix of white sugar, brown sugar, flour and salt, tossed together with the sliced plums. The slices are then arranged in concentric circles on top of a smooth slab of butter-flecked pie dough. I like to make my own pie dough (more about that below), but you could certainly use store-bought. The galette is formed by bringing the sides of the dough up around the fruit, and then everything is baked until golden and bubbly.

This galette captures the pure essence of these Flavor King Plums. Enjoy as is or with a scoop of vanilla ice cream. I should mention too that this recipe is more of a template that can be applied to many other seasonal fruits. Don’t have gorgeous plums? Try peaches, nectarines, apricots, pluots or berries instead. You could even use apples or pears in the autumn months! Continue reading for the recipe.

The Cucumber Lime Zinger + 5 Years [Giveaway]

July 15, 2015 by Brandon Matzek 51 Comments

Kitchen Konfidence is officially 5 years old!! Gosh, can you believe it?!

I started Kitchen Konfidence back in 2010 as a way for me to express and share my passion for food through recipes and photography. And I’m glad to say that Kitchen Konfidence continues to act as my creative happy space 5 years later. I love cooking, I love photography and I love sharing my recipes. I love that moment when someone tastes something I’ve made, and their eyes grow wide, the corners of their mouth turn up to a smile, and they exclaim, “YUM!” These are the things that keep me going.

Another big part of why I still enjoy blogging is YOU! All of the readers, bloggers, friends and family that continue to check in here, leave comments, send e-mails, tweets and all other manner of communiqué. Connecting with other passionate foodies is what makes this FUN. So thank you.

Finally, I’ve really grown to enjoy all of the local San Diego activities that I get to do as a result of being a food blogger. Events with the San Diego Food Blogger group, restaurant experiences around town, product tastings, local partnerships and my monthly recipe column in Pacific Magazine. The San Diego food scene has really come up since I first moved here back in 2004, and I love being just a small part of the big picture.

From time to time, I like to look back at my old recipes to see how I’ve grown over the years. For example, take a look at my original post on Blueberry Ice Cream. The photos are dark, the focus is way too tight on several photos and the recipe is in an unfriendly format. Also, remember FoodBuzz?? I do miss that. Last year, I reposted the same Blueberry Ice Cream recipe, reimagined with an Oat Crumble Topping. My photos are now bright, vibrant and there’s even an animated gif thrown into the mix! I’m not saying that these photos are perfect, but they’re definitely improved! Week-by-week, Kitchen Konfidence allows me to hone my photography, writing, editing, styling, recipe testing/development, and teaching skills. It’s a challenge, and I love it.

So that’s it for the love fest!! Now, on to the cocktail. Continue reading to hear more about this Cucumber Lime Zinger plus a cookbook giveaway.