This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of […]
Dairy
Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts
This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk […]
Plums and Pistachio: Olive Oil Cake, Pistachio Gelato, Poached Plums, Yogurt
This is the second installment of the Plums/Pistachio pairing and this one has a much better gelato. This one is an easier plate to pull […]
Halibut en Paupiette, Leek Royale, Red Wine Sauce
One thing off the top here: Leek royale is awesome velvety delicious stuff. Ok, now that I’m done with that, the rest of this dish […]
Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas
Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be […]
Classic Île Flottante
Oh those classic French dishes (or Italian or Spanish). I love them and every so often one wants nothing more than a classic. While on […]
Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves
A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from […]
Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples
Buckwheat is such an assertive flavor with a unique earthy and somewhat grassy flavor. It is not a flavor that you can use as a […]
A Trio of Goat Cheese Truffles with Peperonata
I’ve made this dish from Mario Batali’s Babbo book several times over the years but I’ve never posted about it. Here’s the post to rectify […]
Apple Mille Feuille with Buttermilk Waffle Ice Cream
The fourth and final course of our Valentine’s Day dinner is one I am very proud of. It worked so well and was a delight […]