What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.




Healthy Steak-frites in a red wine reduction.

Extra lean beef, a butter-free reduction, and only 60 calories of frites!

Who knew?

Extra lean cuts of beef include: Eye of round roast, Top round steak, Mock tender steak, Bottom round roast, and Top sirloin steak.

I used a top Sirlion filet in this dish.

Also, as a side note, if you purchase grass-fed beef, it is lower in saturated fat and cholesterol and higher in heart-healthy omega-3 fatty acids.

And also in this dish, BRAND SPANKING NEW Baked Kettle Chips in Salt and Pepper. 120 calories per serving. And guess what? My recipe only calls for HALF a serving!

Seriously, you don't feel like you are missing a thing.


  • 2-3 Filet Mignons
  • Salt and Pepper
  • 1/4 cup of Red wine per person for reduction
  • Olive oil
  • Baked Kettle Chips in Salt and Pepper flavor (these are Kosher, by the way)

Alright, first things first--

You never want to use a wine in cooking that you wouldn't want to drink at your table. So, bite the bullet and get a nice bottle to have with your meal, and reserve for the reduction.

Salt and pepper the filets to create a crust. Olive oil your pan on a medium heat, getting the temperature up before you add your meat. You can tell that the temperature is up when your olive oil gets thin. Once the meat is on the grill, turn to medium heat.

Get a nice brown crust on your steaks ( approx 3 minutes per side) before moving them to the oven (pre-heated at 400). I prefer a medium-well cook (4 minutes), but if you want more rare, you may not need the oven at all.

You will be slicing your meat, so if you cheat and cut into it to check on how much it has cooked, it's really no big deal. You can even slice the meat before you toss it in the oven! If you are using the oven to keep cooking the meat, line an oven tray with tin foil and spray lightly with olive oil. If you do choose to slice pre-oven, keep a watchful eye on your steaks.

Back in the pan, there should be bits of meat, some yummy juices, and remnants of salt and pepper -- these are all fabulous and will make your reduction that much better.

Bring the heat back up in your pan once you add the wine. Bring it to a boil, then simmer about 4 minutes on medium heat.

Now, it's plating time! Enjoy and don't forget to enjoy the wine, both in the reduction and on your table!

How to plate: On a gorgeous crisp white plate, lay your slices of beef on one side of the plate, and the chips on the other. Pour the red wine reduction over the steak. OR Stack your steak over a small mountain of the chips and then pour the reduction over both.


Choooooocoooooooolate. Yes, chocolateeeee.

Mmmm. Oh yeah.

On a side note, I do believe those Dove commercials with the brown silk sheets fluttering as the women eat chocolate while moaning wildly is a bit too much.

The following recipe is all about personalizing your dessert. If serving during a dinner party, this looks like you spent the whole day on it.

The reality is, that it take about 10 minutes and an hour to set in the freezer.

And to top it off, dark chocolate is good for your heart and fitting into your jeans tomorrow morning.


  • 3 Chocolate bars (I prefer dark -- over 60 percent)
  • Nuts and Berries (I've used almonds, pistachios, and dried cranberries. Try cashews.)
  • Dash of Canola oil.
Break up all the chocolate into squares. You can melt the chocolate two ways. Oy: in a pyrex bowl in the microwave. Oy Vey: in a pyrex bowl over a pot of boiling water (through contact heat).

Once the chocolate is melted, coat a pyrex dish or baking tray with either wax paper or saran wrap. Spray very very very lightly with Canola oil (Pam).

Pour the slightly cooled chocolate onto the tray. Sprinkle your selected nuts and berries or dried fruit onto the chocolate.

Throw into the freezer for about an hour.

How to Plate: Break the chocolate bar into large pieces and stack organically.


No, not the Calvin Klein fragrance. Or the Animotion song.

My new obsession is my VITAMIX Pro-blender.

It literally has changed my eating habits and expanded my recipe ideas. With it, the possibilities are endless-- ice cream (not the best for you, but better than Breyers) and soup naturally heated by the friction of the blades.

I will be sharing my recipes for my rich and creamy Black Bean Soup and a seriously delicious Chocolate Shake with you this week!

A special shout-out goes to my future mother-in-law who bought it for us from our registry!


(courtesy of Barneys)