Kate and I made fresh pasta last night with a tasty pesto to match. The dough recipe is real simple: 1 c Semolina, 1 c A.P. flour, 2 Eggs, 1 Egg Yolk, 1 TSP. salt, 2 TBS. Water and 1 TBS Olive Oil. After mashing up the dough, we ran it through the press for a fettucine cut. To keep the freshness going, we prepared a SPICY pesto, with a “touch” of cayenne. At the end, added some sundried tomatoes for more texture. Definitely a winner, YAY for kitchen teamwork!!
5 days ago • 2 notesIan and I put our talents together and made a short cooking video. I’m preparing eggs benedict, my way, with fresh arugula and sliced roma tomatoes on a baguette. The hollandaise turned out perfect since I always add more citrus than the average recipe calls for. There will be more of these to come. Enjoy!
2 weeks ago • 14 notes
From start to finish, I prepared a fig jam for ice cream. The final flavor was fig, honey and anise ice cream. The fresh figs really made this one a winner!
3 weeks ago • 2 notes
Figs picked from Whitney’s house, about to hit the pan with sugar and made into ice cream.
3 weeks ago • 2 notes
My first home pizza preparing experience. The dough was prepared with 1 cup ap flour, 1 cup semolina (I like it chewy), 3/4c water with active dry yeast, 3 TBS olive oil, 1 TSP sugar and 3/4 TSP salt. The dough yielded about five smaller pizzas, using various toppings such as Roma tomatoes, andouille sausage, mushrooms, garlic, basil, mozzarella, parmasean and sea salt. Definitely a winner!
4 weeks ago • 1 note
Roscoe’s chicken n waffles on Pico. Serious heart attack food but curiosity killed the beast. I induged in the #22 combo - two thighs, greens, mac cheese and corn bread. Needless to say food coma hit and thankfully didn’t pass out at the wheel. Will I go back? Most definitely not.
4 weeks ago • 2 notes
Green and purple kale. About to hit the oven at 400 degrees for 7 minutes. Seasoned with cumin, cayenne, S&P and EVO. Baked goodness!
2 months ago • 1 note
