CRUSTLESS QUICHE

DIFFICULTY LEVEL: OY!

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Being glamorous and fabulous in the kitchen doesn't have to impossible.

The following recipe will transport you to a little cafe in Paris. Minus the croissant and carbs.

Now you need the Louboutins to complete the picture.

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• 1 cup of shredded roasted chicken (I purchased Everroast from Boars Head)
• 1/2 cup of spinach (defrosted, drained)
• a few handfuls of mozzarella, shredded
• a small bit of Gouda
• 4-6 eggs (I used the beater equivalent)
• 1 egg white
• dash of milk
• 3/4 cup of creme fraiche / or crema mexicana

Mix everything in a big bowl. Salt and pepper to taste. Reserve some of the cheese to sprinkle on top.

Pour into a olive oil-sprayed pie dish and bake for 25-30 minutes at 425.

How to Plate: Slice like a pie and serve with a small green salad.

Parve: Saute some onions and forget the meat!

FASHION WEEK TO WORK WEEK - COUTURE WEEK SPRING 2010

Get the buckle white boot DIOR look from Paris with these Giuseppe Zanottis!

(Get them HERE)

SWEET AND SPICY (SUPERBOWL) RIBS

DIFFICULTY LEVEL: OY!

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There is always a balance to being sweet and naughty-- in the workplace, the bedroom, the kitchen.

Superbowl Sunday doesn't have to mean bland ribs and standard burgers.

Kick things up in the kitchen with this next dish.

There are two ways to make this yummy glaze-- with either honey or Chinese duck sauce.

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• Rack of ribs
• 1lb freezer bag
• 1/2 cup honey or duck sauce
• 3 tablespoons of red pepper flakes
• 1/4 cup of olive oil
• 1 teaspoon of minced garlic
  

Cut your ribs and place in the freezer bag. In a bowl, thoroughly mix your oil, honey or duck sauce, garlic and red pepper flakes.

Add more of less flakes for the degree of spice you like. Pour your glaze into the freezer bag and zip up, releasing as much air from the bag as possible.

Drop it in the fridge for up to 24 hours. In a preheated oven at 375, arrange the ribs in a row in a deep pyrex dish, with all of the glaze.

Cook for 35 minutes, flip, and put in for another 35-45 minutes. If you are doing this on the grill, cook for the initial 35 minutes in the oven to seal in the flavor THEN move to the grill for the remaining time.

How to plate: They won't be on there for long!

Parve: Just ignore this recipe :)

ALSO: This works great as a little Chinese-inspired appetizer!

MY WAY GOURMET (BASIL PARMESAN) POPCORN

DIFFICULTY LEVEL: OY!

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Every time I walk into the movie theater, there is that unmistakable smell that heightens my senses as I rush to the snack counter.

Popcorn.

The truth is, popcorn can be far from butter-ball fattening... and enter into the world of fabulousness.

The following recipe is easy, flavorful, chic and above all else, gorgeous.

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• 1 cup Popcorn kernels
• 2 tablespoons of Butter OR Olive oil
• 1.5 tablespoons of Olive oil(I prefer to splurge with a high end Italian blend-- it makes all the difference)
  
• 2 handfuls of Parmesan cheese (grated)
• Sprinkle of Basil (dried or fresh, finely chopped)
• Sprinkle of Garlic powder
• Salt (to taste)

In a pot on medium heat, add the 1.5 tablespoons of olive oil and the kernels. Put the top on and wait until the kernels start popping. They will go for about 3 minutes.

Shake the pot around often, as soon as the kernels start popping, and remove from the heat as soon as they slow down.

In a small bowl: Microwave to heat up your butter or oil for about 30 seconds.

Move the popped corn into a large serving bowl. Add the butter into the bowl and toss to coat. Sprinkle the basil, salt, garlic powder, and Parmesan.

Toss to coat, and serve hot!

How to Plate: Serve in a large bowl, or in retro popcorn holders like this!