Author Archives: Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

YAS! Crunchy Fish Tacos Smothered in Serrano Chili Avo Sauce and Topped with Sweet Tangy Slaw!

This recipe screams weekend! Although most fish taco enthusiasts always disagree about what makes the ultimate fish taco- know this-  in its simplest form, this iconic dish consists of only a few items! Savory pieces of fish, a little dressed cabbage slaw and a creamy delicious dressing folded into a warm tortilla. For the CabbageContinue reading “YAS! Crunchy Fish Tacos Smothered in Serrano Chili Avo Sauce and Topped with Sweet Tangy Slaw!”

Mini Pancake Bowl with Maple Syrup Flakes and Fresh Berries

Who doesn’t just love a pancake… especially a mini-pancake bowl… not to mention, I’ve added a variation ingredient if you incline; chocolate! Mini pancakes are the best for adults as well as kids! Make these cuties and eat some now, save some for later! Freeze individually on a baking sheet, then pop into an airtightContinue reading “Mini Pancake Bowl with Maple Syrup Flakes and Fresh Berries”

Homemade Churros with Chocolate Sauce!

All you need is a few simple ingredients and less than 30 minutes for hot, crispy Homemade Churros with Chocolate Sauce! Churros are traditional Spanish desserts. They are popular in Spain, France, the Philippines, Portugal, South America, and the Southwestern US States. Now we know why! For the Churro Batter You’ll Need 2 cup waterContinue reading “Homemade Churros with Chocolate Sauce!”

Quince. What to do with this ugly-delicious forgotten winter fruit.

Let’s face it, Quince is not inviting. It’s tough, green, woody, and unlike myself, most people feel Quince is useless. But hold on! This old-world fruit if you allow it, will ripen to a floral sweet perfume that develops and continues to deepen in fragrance. Related to apples and pears, Quince has a floral aroma.Continue reading “Quince. What to do with this ugly-delicious forgotten winter fruit.”

Chef Gigi’s Holiday Cutout Cookie Dough

Be sure to read my pro-tips at the end of this recipe to ensure a successful baking experience! You’ll Need: 6 cups, all-purpose flour 3 teaspoons fresh baking powder 1/2 teaspoon salt 1 pound cold unsalted butter, cut into 1-2 inch chunks 2 cups white granulated sugar 2 large eggs 2 teaspoons good-quality Madagascar orContinue reading “Chef Gigi’s Holiday Cutout Cookie Dough”

Traditional Vanilla Bean Pot De Crème

Doesn’t come anymore traditional than this! Time consuming, but if you have the time to spare- you will learn why this recipe is a classic ! Deliciously rich, creamy and elegant.   You’ll Need 1 1/2 cups whole milk 1/2 cup heavy cream 6 large egg yolks 1/2 cup sugar + 1 tablespoon 1- vanilla bean, splitContinue reading “Traditional Vanilla Bean Pot De Crème”

Turkey Pho Gà! A play on a classic. Vietnamese Chicken Noodle Soup.

The morning after. Feeling abundant due to the over indulgence of the holiday and looking for something different to do with your leftover Turkey? Make something light and delicious– a spin on the classic Vietnamese chicken noodle soup!  The trick to delicious Pho gà is to add a little of each garnish as you eatContinue reading “Turkey Pho Gà! A play on a classic. Vietnamese Chicken Noodle Soup.”

Leftovers? Make Mash Potato Bombs!  

Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more! You’ll Need: Filling: 3 cups chilled mashed potatoes 1 cup cheddar cheese, shredded ½ cup bacon, chopped small dice 1 bunch chives, chopped Pepper to taste Breading Station: 1 cup flour or GFContinue reading “Leftovers? Make Mash Potato Bombs!  “

Roasted Kabocha Squash Fondue

Drool! Fragrant melted cheese served in a communal pot, or a traditional caquelon or fondue pot over a little réchaud brought to temperature with a candle or various other types of flame material. Small-bit-sized foods are consumed by dipping bread, assorted vegetables, and proteins dunked right into the warm, mouth-watering melted cheese using long-stemmed prongedContinue reading “Roasted Kabocha Squash Fondue”