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about me
Welcome to my blog, my name is Lindsey aka modchik. A former Operations Manager with a strong desire to CREATE. In 2009 I decided my 9-5 job wasn't working for me (or my two kids). I traded my calculator for a camera and began building a blog. By the end of 2010 modchik-photography happened. I have a penchant for good recipes, strong coffee, iPhoneography, mid-century modernism, fashion trends, astrology and Pinterest. I get to talk about all of that here. I promise you'll never be bored.
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How To Make Homemade Pasta
Last week on Valentine’s Day I decided to break out of my comfort zone and attempt something new for dinner, homemade pasta. Truthfully I wasn’t feeling my best but I like to do something special for my family that doesn’t involve red food coloring, heart shaped foods or sugar. Last year it was fancy take out sushi complete with chopsticks and bamboo dishes I had purchased in China. This year I was going for comfort. I happen to live close … Continue reading
Caramelized Shallot & Blue Cheese Dip
I’m settling in for some big football games this weekend, I know what you’re thinking does Tebow even have a prayer? Well either way the games should be good as we head the Superbowl. Speaking of this dip would be a good tailgate item. I made this fancy version of good ol’ sour cream and onion dip over the holidays and (because I was knee deep in reverb 11 last month) I feel like I owe it to ya to catch up … Continue reading
Reverb 11 | Day 27 :: My 2012 Cookbook Want List
What new foods did you try this year? Well nothing extremely interesting I assure you. racking my brain to come up with at least one that was out of my comfort zone. I think the Carrot Halwa dessert at Tamarind of London was the most unique dessert I tried this year, it is a traditional Indian dish very similar to a more textured version of rice pudding. In the recipe department there have been a few new additions to the rotation, Honey Mustard … Continue reading
Martha Stewart’s Pear Crostata
As promised here is the recipe for Martha’s Pear Crostata from her book Martha’s Entertaining. I got to watch Martha make this first hand with Everyday Food editor Sarah Carey during her book signing/cooking demonstration last month. This is a free form tart that uses 3 simple ingredients along with Martha’s Tart Dough (recipe below). I highly recommend that you find sanding sugar, it makes all the difference in the world. PrintMartha Stewart’s Pear Crostata Prep Time: 30 minutesCook Time: 50 minutesTotal … Continue reading
Carmel Crispix Mix | new recipe update
Crispix Mix needs to come with a warning label. You’ll keep eating it even if you aren’t hungry. Crunch factor is off the charts. Its like caramel corn meets crack cocaine. Kidding. I don’t like to name my holiday snacks after street drugs, “Here kids have some Christmas Crack.” No thanks. White Trash is mildly offensive, Puppy Chow? Now that’s just gross. Who wants to eat something named after dog food. Gag me with a spoon. I was introduced to this concoction years ago … Continue reading
Chef’s Mix Recipe
Endless cookie trays and sweets leave me craving something salty and savory to nibble on this holiday. As I thumbed through my new Macy’s Thanksgiving and Holiday Cookbook I came across an updated version of Chex Mix that called for roasted pepitas and chopped stuffed olives. They call it Chef’s Mix and it is delicious. I was given the cookbook by my friends at Everywhere Society to review with a list of recipes to choose from but I insisted on going with … Continue reading
12 Days of Giveaways | Macy’s Thanksgiving & Holiday Cookbook
Tis the season to start thinking about holiday menus and stocking up in preparations for the massive amount of flour and butter I am going to need in order to finish all my holiday baking.  I have a new cookbook to add to my library this season, Macy’s Thanksgiving & Holiday Cookbook. The beautifully photographed cookbook features over 80 recipes from Macy’s Culinary Council including Rick Bayless, Cat Cora, Emeril Lagasse, Nancy Silverton, Wolfgang Puck and Marcus Samuelsson. The book starts out with a brief … Continue reading
12 Days of Giveaway | Temecula Olive Oil Company
Last summer I visited Temecula for a little food and wine tour, you may have remembered all the yummy things I brought home one of them being Temecula Olive Oil. There is something decadent about hand pressed olive oil. I could actually drink this stuff straight it is THAT good. If you did you would definitely notice what I called the ‘after burners’ that spicy heat caused by the antioxidants that remain intact in fresh pressed olive oil. Its intense. … Continue reading
Perfect Pecan Pie
Two days before Thanksgiving and all I can do is think about baking. If you invite me over to Thanksgiving you can count on two things from me (well three if you count the bottle of Vueve) Pecan Pie and Mashed Potatoes. I have always used my mom’s recipe until I started experimenting with heating the filling during the preparation and I have to say I’m hooked on heating. You can make your own pie shell from scratch or buy the refrigerated I promise … Continue reading
Latest Crave | Tamarind of London
Raise your hand if you like Indian food? (raises both hands) I don’t just like Indian food I LOVE Indian food. Â I certainly wasn’t exposed to many Indian dishes growing up in Southern California. I think my mom had one dish in her rotation, Hurry Curry. It was a very Americanized version of curry that included more sour cream and condensed soup then curry but I still thought it was the best comfort food aside from mac n’ cheese my … Continue reading
Octopus in my Own Backyard
I have said this before about being in Orange Country, you can thumb your nose at us all you want (Angelinos I’m looking at you) but I have some of THE BEST chefs and restaurants right in my own backyard. Starting with Jeff Armstrong Executive Chef at Splashes in the Surf and Sand Resort, Laguna Beach. Last month I was invited to join a small group of LA and Orange County food bloggers for what promised to be the perfect fall evening in Southern California at … Continue reading
Holy Mole Chili Con Carne
Halloween is probably one of THE MOST favorite holidays of mine. I love the decorations (especially vintage Halloween), the pumpkin patch (best photo opp), the candy (butterfingers), the costumes (I was a Spice Girl once) and of course the COOKING. Every year its a tradition I make my Chili Con Carne that is a lot like mole because towards the end of the simmering I slip in a bar of 70% dark chocolate (my nod to Mole). It’s award winning … Continue reading
Plum Cobbler with Ginger Crumb
PrintPlum Cobbler with Ginger Crumb Prep Time: 20 minutesCook Time: 35 minutesTotal Time: 55 minutes Yield: 4 servings recipe courtesy of Temecula Creek Inn to read about my stay here click here and here.Ingredients1/4 C cornstarch 1/4 C cold water 1 C sugar 2 Tbl Lemon Juice 1 Vanilla Bean scraped 4 C sliced plums 1/4 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground nutmeg 1/3 C ginger brandy 6 Tbl butter 3/4 C all … Continue reading
Temecula Olive Oil Company Giveaway {closed}
I have been cooking all week after my trip to the wineries a few weeks ago. There is something about watching someone, a chef do what they love, cook. It get so inspired and motivated to cook and then reality sets in. Oh you mean I have to actually make a list and then go to the store and then plan the time to make the meals? Oh brother, where are the shortcuts? I need em. Shortcuts are my secret weapon, not only … Continue reading
Toasted Pearl Couscous with Peas, Cherries and Almonds
To accompany the Bacon Wrapped Pork Tenderloin (yesterdays post) we were served this delicious large grain couscous called Pearl or Israeli couscous.  It has more of a pasta like consistency and is much more gratifying as far as carbs go. I may just never go back to the tiny sand-like couscous ever again I loved it that much. I am also seeing boxed versions from Far East with Pearled couscous I tried a couple and they are quite good for a quick fix. PrintToasted Pearl Couscous with … Continue reading
