Duck Fat Potato Cake

I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. Still cooking and baking is one of the few mind relaxing activities in these times of home quarantine and COVID! This potato “cake” is a relaxing repetitive activity that makesContinue reading “Duck Fat Potato Cake”

Rolling Pasta By Hand – Tortelloni Burro E Oro

Making pasta by hand from start to finish, mixing the flour and eggs, rolling and rolling and then shaping and filling is really therapeutic. This is the old school way that Evan Funke in his book American Sfoglino (and his restaurant in Venice, CA) preaches. He apparently despises pasta machines and blames them for inferiorContinue reading “Rolling Pasta By Hand – Tortelloni Burro E Oro”

Granny Smith Apple Ice Cream

It’s rare that I proclaim something “the best”. Even when I do -like I am doing about this ice cream- it’s sort of a hyperbole. Maybe it should be “up until now, in my humble opinion, this is the best apple ice cream I’ve had”. So, if you had not gotten my point yet, whatContinue reading “Granny Smith Apple Ice Cream”

Sugo and Polenta with Over- Easy Egg

Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example ofContinue reading “Sugo and Polenta with Over- Easy Egg”

A Salad of Radicchio, Lardons, Green Goddess Dressing and 6-Minute Egg

I crave this salad so much. Finally I managed to replicate it at home. Let me back out a bit. I travel a bit for my work and a few years ago I had a project in Portland, Oregon. A lovely city with amazing food scene and tons of restaurants. One of my regular placesContinue reading “A Salad of Radicchio, Lardons, Green Goddess Dressing and 6-Minute Egg”

Brunch Gazpacho

Two “Spanish” dishes in a row? well, actually my favorite go-to gazpacho recipe is not from a Spanish book. It’s from David Leite’s lovely The New Portuguese¬†table cookbook. So, let’s say this is Portuguese. As a blueprint it is very much like a typical Spanish gazpacho; tomato based with supporting summer vegetables, herbs and plentyContinue reading “Brunch Gazpacho”

The French Laundry: Pear Strudel with Chestnut Cream and Pear Chips

Back to that endless well of inspiration and technique, The French Laundry Cookbook. It’s like a small mini cooking course for every…course. I refine, learn and always end up with an awesome dish or two. This dessert was from a couple months back when pears were at their most abundant. I had some of theContinue reading “The French Laundry: Pear Strudel with Chestnut Cream and Pear Chips”

Naturally Leavened Panettone

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 January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I makeContinue reading “Naturally Leavened Panettone”