Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra for years. However, making “dry” fresh pasta was not something I’ve tackled. I did not want to invest in a pasta extruder and was not sure it will be worth it. Also, most books never bother with […]
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta Read More »
From the title of this recipe one would not know what to expect. Is it a hot chcolate drink? Just warmed chocolate? Honestly it sounds a bit boring. Boring, though, this recipe is not! Without waxing with no end about the nuances of this dish I have to say that this dessert from Alinea is
Alinea: Chocolate, warmed to 94 degrees Read More »
I’ve tried making mozzarella a couple of times before with no success..until now. This was fantastic. The recipe that worked for me was from the “Ideas in Food” book (I just did not use the Lipase enzyme). Now, this time I used raw non-homogenized milk from a farm. So, it still remains to be seen
Homemade Fresh Mozzarella Read More »
Paula Wolfert has a straightforward recipe for gnocchi in her Mediterranean Clay Pot Cooking book. At first glance I was not sure how the recipe would work. It has no eggs at all and little flour, a portion of which is cake flour (ie has very little gluten). After making those a couple of times though,
Paula Wolfert’s Potato Gnocchi Pictorial Read More »
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into one of these expecting a good old egg and then doing a double take. Their brain is telling them that this is an egg but the signals they are getting from
These simple looking onions are one of my favorite side dishes and onion dishes. Onions, more often than not, always play the supporting role. It’s a huge supporting role, but nevertheless, they are never the star. Sure, we do have the odd onion soup exception or the grilled onions atop the burger, but even those
Stuffed Red Onions Read More »
Aesthetically, this dish needs work, but I am extremely proud of how delicious it was. The flavors popped and worked brilliantly together. It was fresh, healthy and refined. Cooking from the NOMA cookbook is not an easy feat. NOMA in Copenhagen is the new “Best Restaurant in the World”. Rene Redzepi’s cuisine is fiercely local, and in Scandinavia local
Barley Miso Porridge, Soft Cheese, Vegetables Read More »
These ingredients cannot be more complementary. They are delicious on their own and they work great together in a dessert. This dish has been in the works (i:e I first thought about it) about a year ago in Jacksonville, FL. I was working on a project there and a friend of mine mentioned he had
Candied Apple, Bacon, Brown Butter, Coffee and Maple Read More »
Pastry chefs have been using this method for making quick sponge cake for years. As far as I know Albert Adria invented it years ago at El Bulli in Spain. I saw him “cook” it in a microwave on Anthony Bourdain’s “Decoding Ferran Adria“. I’ve never managed to give it a shot because until recently I did not have
Instant Sponge Cakes Read More »
I, along with a couple of friends, recently visited a good buddy of ours in Seattle. Well, we went to “Lebowski Fest” actually. That was fun, but the trip was really an excuse to share beers with friends, see the sights of the absolutely wonderful city of Seattle (the weather was just perfect BTW), and eat some good food of course.
Perciatelli all’Amatriciana – Seattle Style Read More »