I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination […]
Food
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta
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 […]
Alinea: Pork Cheek, Pumpernickel, Gruyere, Scallions
This dish belongs in the spring section of the Alinea book. With ramps and green garlic as two of its main components (ramps goes where that scallions is in […]
Split Pea Soup with Ham, Fresh Peas and Mint
I cured my own ham to serve for Thanksgiving this year. This was one huge piece of pork from Yonder Way Farm. It was cured […]
Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in […]
Alinea: Chocolate, warmed to 94 degrees
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 […]
Homemade Fresh Mozzarella
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 […]
Alinea: BOAR, Shallot, Cider, Burning Oak Leaves
Fall is finally here -more or less I suppose- and changing the way I cook is natural. Even if I can find tomatoes and peppers well into […]
Noma: Pig Belly and Potato Skins, Cep Oil and Wood Chips
Cooking with woodchips and hay (yeah, hay) might seem way weird at first glance. My 8-year old was beyond shocked when I told him that I […]