Episode 1: All Your Bacon & Eggs! & Leafy Greens, too. Part 1!

Hi everyone!!!

It’s finally here! The very first full episode of Dining At Tiffany’s! You’ll learn more about me, and more importantly, how to create one of my favorite dishes called Pasta Carbonara.

pastacarbonarachard

(click photo to watch!)

The recipe is below, but first I wanted to share the crazy journey it’s been these past few months leading up to this moment:
The last few months of 2013 were some of the most challenging in my life. I moved out of my hometown for the first time to pursue my master’s degree, I was feeling weighed down with the anxiety of establishing myself in an unfamiliar city, and I unexpectedly got out of a 5-year relationship with someone I thought I was going to marry. As you might imagine, I was feeling all kinds of negative emotions, ranging from sadness to worthlessness. I was barely eating.. and I love eating!

After feeling very lost and experiencing a lot of pain, I slowly began to pick myself back up. Then, with the inspiration of my close loved ones, friends, and mentors, I chose to take the opportunity to use the extra time and space in my life to find my path and rediscover my passion. I surrounded myself with a lot of positive influences in my life (especially fellow females) who encouraged me to be strong and stay focused on my goal.

Then in the last few days of December, I serendipitously met someone — a local chef around my age who spoke the same food language as me. We instantly became good friends within 15 minutes of meeting each other and chatted the night away discussing food that is so good & delicious! That night we decided to collaborate for our food projects, and pushed each other to finally make our ideas happen by January 17th! This worked out perfectly because I wanted to get everything done during my winter vacation from school so it doesn’t interfere with my grades. The only thing was, I already had a trip out of town planned, so it was a very tight squeeze to get it done on time! 2014 has been quite the whirlwind, so far:

1/7/14: Signed with my film production team The Label Creative
1/8/14: Flew to Hawaii to visit my sister while writing scripts, testing recipes, redesigning my website, collaborating with DJs, and co-planning a launch party
1/15/14: Flew from Hawaii to Los Angeles, then drove straight down to San Diego by 3am
1/16/14: First day of filming from 8:30am-5pm
1/17/14: The Label Creative hustled to edit that amazing trailer in time for the launch that evening!
1/18-20/14: Coordinated my mom’s surprise retirement party/ continued fixing up my website
1/21/14: Second day of filming from 9am-5pm. (We now have enough footage for 6-7 episodes of Season 1!)
1/22/14: My film team did it again and had my first episode edited within one day of filming!
1/23/14: After having some “technical Tiff-iculties,” I posted the first episode a little after midnight (after a very long first day back to school).

I must say that it’s a joyful feeling to take an idea that’s been in the back of my head for over a year and finally make it happen! Literally, I’ve had the song for the trailer video selected since 2012 and have been envisioning that exact scene sequence in my mind so vividly for all this time.

I know this is kind of a long-winded story, but I’m sharing this because I not only want to teach you all how to cook; I want to show you that it is more than possible to make your dreams into reality, even if you feel like you’re in an impossibly bad rut or negative time in your life. I wish for you all to develop the strength to take tangible steps toward your goals, hopes, and desires. Plus, through Dining At Tiffany’s, you can learn to fuel yourself with good food along the way! Also, never be afraid to ask for help and collaborate with others as you’re going forth toward pursing your dreams; I love that YouTube allows me to promote my creative friends and talented artists in my videos.

So, I really hope you enjoyed that first episode! I know this video’s a bit long for YouTube, but I promise every second of it is filled with my love for helping others make good food & conversation. Thank you so much for watching!!

Recipe: Pasta Carbonara with Rainbow Chard

Ingredients:
– 1/2 to 1lb of bacon (depending on how much you like meat) sliced into 1/2 inch pieces
– 3-4 cloves of garlic, crushed and minced
– 4 eggs
– 1/2 cup grated parmesan/romano cheese
– 1 bunch of rainbow chard — stems chopped into small, confetti-like pieces & leaves roughly chopped into ~1-inch pieces. (if you can’t find this, 1 cup of frozen peas & carrots works fine!)
– 1 lb. box of pasta (I used whole wheat!)
– pepper (no salt needed; bacon is salty enough, friends!)

Equipment:
– chopping board & knife
– medium saute pan
– large mixing bowl
– large pot
– colander (bowl with holes for straining pasta, lol!)

Instructions:
I broke the steps down into what’s happening on your stove and what’s happening on your counter. Follow the numbers to time it for maximum efficiency.

On your stove 
2.) Boil water for pasta & cook according to package directions.
3.) Sauté bacon on medium-high heat for 5 minutes
5.) Once meat is cooked, lower heat to medium and add garlic. Sauté until light brown.
6.) Add veggies and cook for about 2 minutes. Turn off the heat.

On your counter
1.) Chop up all ingredients (start with the veggies and put aside before chopping bacon to avoid cross-contamination)
4.) Crack eggs into a large bowl. Mix with a fork or whisk like you’re going to make scrambled eggs (but don’t scramble them!). Stir in the cheese and about a teaspoon of freshly ground black pepper (the pre-ground stuff doesn’t taste like anything. Don’t buy it.)
7.) Drain the pasta and transfer immediately* into the large bowl of eggs. Mix quickly to coat pasta evenly, adding the bacon/veggie mixture as well.
*It’s important to do this immediately because the heat from the pasta will cook the eggs!
8.) Serve with more grated cheese (and crushed red pepper if you like it spicy!)

I promise you, this is delicious! Fun behind the scenes fact: If you notice the picture of the completed dish at ~ 0:19, we used a tiny plate of Pasta Carbonara. This is because my film team and I almost ate all  that bacon & egg pasta before remembering we had to film that shot — that small plate is all that was left, haha! (Another random fact.. for some reason.. filming that part about boiling water took a ridiculous amount of takes. I have no idea what my deal was, haha.).

Try this recipe at home and let me know how it goes! You can tag me on Instagram & Twitter @DiningAtTiffs /#DiningAtTiffs !

Remember, check back for Episode 1 – Part 2! Sign up for my email newsletter so you don’t miss out!

With love,

Tiffany R.

Dining At Tiffany’s

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