The Enlightened Chef's Blog

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Where is the “good” in Goodbye? November 13, 2011

Filed under: Uncategorized — theenlightenedchef @ 10:02 pm

Well, the good is in the fact that the end of one thing, usually means the beginning of something new and better! and I know it, after nearly 2 years, I have set out and accomplished my goal and so the course of this blog has reached it’s end. I have started a new venture, I figured it was overdue with the changes I have made in the last 9 months; After moving from New York to San Diego, and leaving a job that made me miserable for the last 5 1/2 years, I am now working in a job that I love and free lancing, which has changed my outlook on everything.

My new blog, THE DAILY CHEWS, is tailored perfectly from the many ideas and experiences I have had since moving to southern California. I am building it into a foodie and chef matrix of ideas, recipes, reviews, and recommendations! I want it to remain as a conversationally toned, fun foodie blog as this one was, but with a more open posting format, and with the help of all of you this is possible!

You all helped me get rated in the TOP 50 Chef Blogs in 2010,Help me make THE DAILY CHEWS Top 50 this year !

Please check out my new blog THE DAILY CHEWS and be sure to sign up on email or RSS to get your Daily Chews! I have not transferred any of your emails addresses over to the new blog as I do not keep that information stored. So please be sure to sign up for the new blog to be on the mailing list or RSS feed. (once you switch over you will no longer receive email updates from The Enlightened Chef’s Blog as it will be visible, but not active.)

So this is me, Scott, Signing off for the last time on this blog. I will hopefully see you all at our new meeting spot. (click any of The Daily Chews above to be linked over to the new blog)

Tell all your friends, Help spread the chews!

See you there!


Halloween Foodgasm November 1, 2011

Filed under: Main Courses — theenlightenedchef @ 10:43 am

I had 2 ingredients left in my farmer’s market bag, and so with one of them being pumpkin, I figured it was perfect for a nice halloween dinner. Here is what I made:

Pumpkin Ravioli in a Brown Butter sauce with Spice roasted pumpkin seeds


A token for Dexter night… October 21, 2011

Filed under: Music & Media inspired meals — theenlightenedchef @ 6:35 pm
by Scott Ingenito

As you may have been reading, my friends and I get together each sunday to watch the hit Showtime series, Dexter. Each week we trade off coming up with ideas for food, dessert, drinks and such to enjoy while watching the show. This week my friend’s Jennifer & Josh made a really creative tasty treat. It is the one thing that Dexter hangs on to after each kill and adds to his box, A blood slide.

Dexter’s Box of tokens

Jennifer & Josh's Candy Blood Slides (Recipe to come later)


Guilt-free “Spaghetti” October 15, 2011

Filed under: Main Courses — theenlightenedchef @ 9:22 pm
Tags: , , ,

So, as If cooking all day at work wasnt enough, I took a nice long bike ride, then I dove into my farmer’s market bag a little bit. I just wanted to make something small, healthy, easy and yet satisfying. I grabbed the spaghetti squash and it was go time. Preheated the oven and then stewed a bit about some sort of sauce to top the squash with. Squash is delicious but, you still need something to kick it up. I opened the fridge and farmer’s market bag to see what I had on hand, and came up with something a to please both my healthy side, and my over indulgent side.

Spaghetti Squash  w/ a Bacon fennel cream dressing

 by Scott Ingenito


1 spaghetti squash

1 tbsp of grapeseed oil

1/2 of a fennel bulb, diced

2 garlic cloves, minced

2-4 pieces of bacon, diced

2 tbsp of whole wheat flour

1 cup of Vegetable broth

1 cup of heavy cream, trader joe’s brand (the best!)

Pinch of Sea salt, fresh cracked black pepper, fresh thyme, fresh parsley.

1/4 cup of shaved asiago cheese

Step 1

Preheat your oven on 350*. Start a saute pan over medium heat.

 Step 2

Pierce the squash all over with a paring or boning knife, then place on a baking sheet in the over for 45-60 minutes, or until tender. (see picture below)

 Step 3

In your saute pan, add the grapeseed oil, then the fennel and garlic. saute for 2 minutes.

 Step 4

Add the bacon to the pan, saute until bacon browns.

 Step 5

Add in your flour to make a roux.

 Step 6

Add in your vegetable broth, stir until warmed.

 Step 7

Add in your cream, season with salt & pepper. whisk to combine all the ingredients. Lower heat to simmer whisking often and let thicken. Add in your fresh thyme and parsley.

 Step 8

Remove from the heat, add to your food processor and pulse until coursely ground. Set aside.


 Take your pan out of the oven, and let your squash sit to cool until its cool enough to handle.

 Slice it down the middle, Scrape out the “guts” with a spoon, but be careful not to scrape too much.

 Take a fork and scrape the flesh out into a bowl, it should look like spaghetti.

 Sit into a strainer and let dry out for a bit.

 Add some to your plate and top with your dressing, top with the shaved asiago cheese and Enjoy!


Farmer’s market bag… October 14, 2011

Filed under: Rants & Raves — theenlightenedchef @ 4:20 pm


Love the new gig, I got to teach a Farm to Fork class today, and thanks to SPECIALTY PRODUCE I got a nice big bag of the seasons best picks to take home: spaghetti squash, sweet pumpkin, easter egg radish, beats, pears, oranges, pomegranate, fennel, pencil asparagus, & lettuce.. Recipes to come soon. Going to be a busy weekend in the test kitchen. Stat tuned!

Posted from WordPress for Android – Droid X


Carmelized Onion Grilled Chicken w/ sweet grilled asparagus October 12, 2011

Filed under: Main Courses — theenlightenedchef @ 12:35 am


My farm to fork meal of the week

2 chicken breasts
1 sweet onion
3 garlic cloves, smashed
1 bunch of asparagus
1 lemon
Spices: herbes de provence, parsley, sea salt, pepper
2 tbsp Coconut oil
1 tbsp worcestershire sauce
1 tbsp of sugar

Step 1
Pound out or fillet your chicken breasts, medium thin.

Start a small pot with grapeseed oil, add sliced onions & garlic into the pot & let cook down until translucent, then add worcestershire sauce. Lower heat to low.

Step 2
brush with coconut oil, Season with all herbs listed above, squeeze lemon juice over the top.

Step 3
Heat your grill, or grill pan, brush grill with oil (coconut or grape seed), grill your chicken, approx 4min per side.

Step 4
Toss asparagus with oil, sea salt, pepper, abd sugar. Grill until carmelized

Serve & enjoy

Posted from WordPress for Android – Droid X


Dexter, Season 6 Premier Party October 3, 2011

Filed under: Music & Media inspired meals — theenlightenedchef @ 10:19 pm
Tags: , , ,

by Scott Ingenito

So, if you didn’t already know, I am obsessed with the Showtime series DEXTER. Now in it’s sixth season, which premiered last night. In honor of the new season, I hosted a party and turned my den into Dexter’s “Kill Room”, an edible kill room. I made a body cake, and hung plastic wrap up with pictures of Dexter’s most important kills. Below is some photos for you to check out, and the cake recipe.

one of Dexter's real kill rooms...

earlier stages, just the "bloody" plastic wrap

completed kill room with cake

I made a strawberry coulis from scratch to use as the "blood"

Strawberry Cake Recipe


2 cups white sugar

1 (3 ounce) package strawberry flavored gelatin

1 cup butter, softened

4 eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries

For the Coulis:

1/2 cup of fresh or frozen strawberries, and 2 tbsp of sugar. add together in a pan over medium heat and cook until reduced into a “sauce-like” consistency. Place into a squirt bottle and refrigerate until needed. 

Note: you will need to run the bottle under hot water to loosen before use. (DO NOT MICROWAVE)

 Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour cake pans of your choice. I used a square 9×13, but depending on the type of cake your making, you can use which ever would be appropriate. (for example: if you are planning on layering the cake and using a filling, you would use two 9″ round cake pans.)

Step 2

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Step 3

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

For the DEXTER cake, I had my girlfriend draw a body template on paper, which I then used to cut out the cake.  We added some food coloring, yellow, red and blue to get the desired skin tone color for the icing, then added fondant for the hair & eyes.  We used plastic wrap to cover the cake as in the real kill room. I made sure to cut skewers that were just above the cake height, and placed them across the mid section of the cake so that the plastic would not ruin the icing. I then used my pairing knife to stab the center, and squirted the strawberry coulis around the “wound”. The cake not only looked great, but also tasted amazing! all in all, a great Premier night party for my favorite show. Tune in each week, as I will be adding more Dexter themed treats to the blog for each weeks episode.