Sometimes I like to dream the impossible like pretending to be king of the world while standing on the edge of a giant ship yelling out at the top of my lungs, “I’m king of the world,” while sailing the Atlantic en route to hit an iceberg…wait…that’s not my life. Sometimes I like to dream the impossible like boarding a space shuttle with only one destination in mind, an asteroid. Navigating the depths of outer space, my crew and I having to drill through a massive lethal rock with hopes of saving the world…actually that’s not my life either. Sometimes I like to dream the impossible like combining two of my favorite dishes. A pasta classic and a warming soup. A comfort food meets comfort food sort of situation, can you blame me? There comes a time in everyone’s life when we have to make the difficult decision of choosing one or the other, but you know what I say to that? I say, why choose, when you can have both mashed together into one delicious, mouth watering meal? I say, why burden yourself with such a task impossible of accomplishing? The thought of having to choose only one makes me sad beyond words. We shouldn’t have to settle. We should be given the opportunity to have both, soup and lasagna. But not in the form of two separate dishes in one sitting because that sort of seems gluttonous to me. I mean come on, I’m not that crazy.
I’ll let you in on a little secret—because it’s my blog and I can do whatever I want, but also because I feel like we’re at that point in our relationship where I can be completely honest. Truth is, I’ve been sitting in front of my computer for hours. Just staring at the screen without knowing what else to write. What else to share with you this time around. My mind keeps drawing a blank and I can’t understand why. Sure music is playing and I continue to get distracted, singing out loud the songs with a microphone. I’m only kidding, it’s not really a microphone but a pen I found on my desk. I won’t, however, admit to you that I’m constantly spinning around in my chair like if I’m on a ride at an amusement park, as I yell out “Whooooo whooooo!” That totally never happened. I have the excitement of a teenager, bubbling inside my stomach, about to go on a promising first date, but I think that’s solely because of how much I’ve fallen in love with this post. Not only the recipe itself but also the images. These images I’ll classify, and will go down in my head, as my best work to date, and I’m proud of that. I can’t help but look back to where I was when I first started this blog to where I am now. A few years have passed and I’m more and more excited with each passing post. Not to mention I’m a little wiser and a little older. Let’s not talk about it.
With each new recipe I share with you, I get the sensation that we’re growing together. We’re getting to know each other (really, you’re getting to know me more than I’m getting to know you). And do you want to know something? I rather enjoy it. Sometimes I can’t contain myself and all I want to do is share my work with you just as soon as I can, much like with this recipe. This post is the first one in a really long time where I’ve wished I could work faster so that I can put it up as quickly as possible so you can enjoy it right away. I hope you do enjoy it and not only because I enjoy it but because it’s a good one. Too good, I find. But if there is one thing my mamma taught me—she actually taught me a lot of things but this one thing fits perfectly in such a scenario—it’s that you can never have too much of a good thing. Just like you can never have too much of lasagna in soup form, and that’s a fact.
Now that the holidays are long gone, I have no excuse but to jump back into work and start making (aka eating) a bunch of new recipes. All for you, of course, because that’s the type of person that I am. I’m willing to sacrifice everything by stuffing my face, day in and day out, just so that you can have something to look at. Something new to try out in the kitchen and something to look forward to. With the new year, comes a promise to post more because I know I’ve been slacking, somewhat. But believe me it’s all for good reasons and exciting new prospects—both in my personal and professional life. I think that this year should be all about breaking out of our comfort zones in the kitchen and trying out new recipes and techniques. Let’s stop being scared of certain dishes or ingredients and just dive into a new us. That new us being fearless cooks and bakers because this year, we’re going to be the best cooks and bakers we can be. This year, we’re going to wow our friends, family and loved ones with dishes that aren’t only delicious but look incredible as well. This year, is going to be a great year because we’re going to make it a great year.
It was difficult for me to think of the first post for the new year. Well, if I’m being completely honest, it was hard for me to jump back into work altogether. My brain was still on holiday mode and the yearning to continue doing nothing at all. Bowling, museums, movies, drives through the coast for Friday morning hikes, spontaneous homemade meals and lounging around on the couch watching movies with that special someone, makes it somewhat difficult to want to do anything else. Am I right, ladies and gentlemen? It wasn’t until I actually got back to working that I realized how much I missed it. “Welcome back, Jonathan,” I told myself. To which, I of course responded, “Thank you! It’s good to be back.”Sometimes I have conversations with myself because I’m weird like that, but we’ve already established that, haven’t we? Don’t judge.
Anyhow, enough about that. So here we are, the first post of January 2014. A dessert post at that, because I know how much you all love dessert posts. I wanted to share one of my favorite desserts with you but with a winter twist because although it might not seem like it’s winter here in Los Angeles (80+ degrees and all), I know for a fact that it feels like winter has taken over all around the midwest and east coast. It’s not a winter dessert in that it’s warm and comforting but more so about the ingredients we’re using. If you’ve ever had a fear of separating eggs and whipping the whites to make meringue, well then you’re in luck because this recipe is all about that. Let’s take a step towards that 2014 resolution we were talking about earlier. It’s time to get over that fear and conquer it like no one’s business. Like we’ve been conquering fears all our lives, and to a certain degree I guess we have been. We do it every day, even when we don’t think we are. It’s the way of life. Just like it’s the way of life for me to eat a dozen pavlovas and not feel any guilt whatsoever. Come on, let’s make some pavlovas together and then we’ll eat them all because that’s the way life wants it to be.
Let’s talk about you and me. Let’s talk about all the good things and all the bad things that may be. Let’s talk about…me eating all these bars because I’m addicted and I just can’t get enough, baby. I started singing a song there for you, but then quickly realized it was inappropriate for the internets so I had to change it up a tiny bit. I mean, this is a family blog after all. What kind of site do you think I’m running?!?! There are children on here, probably. But maybe not, I don’t actually know that for a fact. Who’s to say, really? Just in case there are kids on here though; eat your vegetables and fruits. Stay in school. Say no to drugs and alcohol and all that sort of stuff (This message has been brought to you by the responsible Jonathan Melendez).
Sometimes peanut butter and chocolate just need to mash together to make a dessert that’ll blow your mind, you know? Sometimes the only way to survive is by combining pretzels, chocolate, roasted peanuts, caramel, peanut butter and chocolate into one dessert. And in that order too. It’s an explosion of flavor that can solve any and all problems. When those moments occur it’s best to just go with the flow. Don’t fight it because fighting will only result in frustrated denial. You’ll eventually come around and when you do you’ll find yourself eating every last bit of this dessert. Maybe even licking the pan—I’m guessing. Well, when I put it that way, those consequences don’t sound all that bad. So go ahead and say no now, I dare you to. Say no to dark chocolate topped with salty pretzels. Say no to peanut butter caramel mixed with roasted peanuts. Say no to a buttery shortbread crust. I double dog dare you to. Really I’m just daring you to say no so that I can have it all to myself. There, now that it’s all out in the open, I feel much better.
The best way to go about this is to just dive in, head first, without regret. The sooner you come to the realization that you absolutely need these bars, the faster you’ll be able to devour them. Also you’ll be able to sleep better knowing that you had just about the best dessert known to man. Or for the time being. At the moment, this dessert is everything. Who know’s what it will be in a month, a week or even tomorrow? Just enjoy today and make these bars.
This is for all the last minute Thanksgivingers out there. You know who you are. The ones that are just barely planning things out. Maybe even the ones who haven’t thought about it at all, not for a second. This post is a last minute salvation to all those people out there that are experiencing a cry for help. HELP. I’m here to help, don’t worry. I can’t make your turkey for you (although I wish I could), but how’s about another side dish idea? Those always come in handy, right? Just yesterday I gave you a Sausage and Mushroom Wild Rice post that will be perfect right there on your dinner table next to your turkey. This potato dish is a nice alternative to mashed potatoes or even served with mashed potatoes. Why choose either/or when you can have both?! I’m totally okay with the idea of eating potatoes on top of potatoes because if you recall, I have an undying love for this vegetable. This side dish will go great with the rice and turkey you already have planned out for the big gathering. And if you haven’t bought your turkey yet, well then at least you’ll have rice and potatoes on the table. I wouldn’t mind that. Sounds like a perfect meal to me.
Sometimes you just need a simple recipe to keep up your sleeve for all those days when you find yourself in a cooking rut or bind. A quick and easy dish that will wow someone’s face off. Like ka-POW, there goes your face. It was just wow’d off. We all need recipes like that because life happens, even when we don’t want it to, and you don’t know what to do about it when it does. Perhaps you’ll get unexpected guests over for dinner one night (RUDE), or maybe you just need to whip up something in a hurry because you have a million other things to do and the last thing you want to do is slave away in the hot kitchen. Well, make this gratin and you’ll be good to go. Start incorporating it into your cooking repertoire because I can guarentee you that you’ll fall in love with it. You’ll be amazed on how fast and easy it is to put together, yet it’s packed with so much flavor. Make a quick sandwich and serve this alongside it. Grill up a piece of fish and eat it with a large helping, or two, of this awesome dish. I won’t tell anyone, I mean after all, what are friends for? This year, not that much different from every year really, I’m most thankful for potatoes. For being so incredibly delicious and easy to to cook with. This Thanksgiving, it’s all about you. Now let’s get cooking.