Braised Octopus, Fennel, Preserved Lemon, Parsley, Anchovy Pesto
I really like you, 2010. You have me motivated to cook like I have never cooked before. I mean, like yesterday, I cooked for four hours. Just for fun. And, the day before, another full day of cooking. Maybe it is because the last phase of my “Stage” is about to come to an end (tear..), and I feel like I need to “up the anty” for myself. Whatever it is, 2010, I am not complaining.
So….(drumroll, please)…… I give you OCTOPUS. Read the rest of this entry »
A Feast
Scallops, Pickled Huckleberries, Grapefruit, Vanilla Oil
Potato Gnocchi, Onion, Black Pepper, Egg
Halibut, Chanterelles, Swiss Chard, Champagne Vinaigrette
Crostata, Seckel Pear, Thyme, Honey
This was my first dinner party in my new house. After cooking a professional kitchen all summer, I found cooking at home a bit jarring. I am not used to the burners on my range, I took for granted having multiple food processors and endless supplies of olive oil. But, I loved getting to create my own menu, making mistakes without getting made fun of, and not be told what to do.
Albacore Tuna, Green Lentils, Red Onion, Arugula
Tuesday, I got some shocking news. They need me at Tavolata, one of the sister restaurants to A&O, and I am starting today. No goodbyes. No one last shift. Just, DONE. I have been at A&O since June 18, so almost three months to the day, I am saying goodbye to my comfortable home on Capitol Hill and entering into the gourmet ghetto of Ethan’s restaurant in Belltown. Read the rest of this entry »
Bouchon’s French Lentil and Feta Salad
I have to give Twitter credit for this recipe. Yes, reader. Twitter. Did you know that if you ask someone on Twitter to give you inspiration for an ingredient, such as Lentils, that you will get more responses back than you can handle. Try it. Inspiration will come.
I was given recipes for a Mujadara, a magical Lentil soup, a Masoor Dahl, and finally the recipe that I decided on which is this French Lentil and Feta Salad.
Spring Awakening Campanelle
I just experienced a magical moment in my ballet career. It all happened in about a 12 hour period of time, and at the end of the night, I was surprised that my delirium had not made me batty. Actually, I am wondering now if it even really happened, or if it was just a vivid dream.
I premiered a ballet that I had been wanting to dance ever since I had seen New York City Ballet do it back in 1998. Now, 11 years later, my dream had come true. I got to dance the “Strip Tease Girl” in “Slaughter on Tenth Avenue“. Read the rest of this entry »
Cornbread-Stuffed Cornish Game Hens
Thanksgiving will be here before we know it! I am having 10+ people this year to celebrate. Basically, it is just an excuse to cook all day and have the people I love all together.
I have not planned my menu yet. I have been perusing through old Bon Appetit, and Food and Wine magazines from November months. Reading other people’s blogs, I see that most people are starting to get prepared. I have even been getting a tally of what my guests are making when they come to my house for Thanksgiving, so that I can check those items off the list. Why is everyone else so prepared?!
This year I think I am going to bite the bullet, and spend the extra money on a Heritage Turkey. I just want to see what all the fuss is about. I am also going to dry-brine it, because wet brining to me is a hassle and I don’t have any extra space in my fridge for a garbage-can sized bucket of turkey juice.
These cornish game hens are just a little taste of Thanksgiving before the big day. But I need to stop stalling and prepare my menu!
Are you prepared yet for your Thanksgiving meal?
Penne with Cherry Tomatoes and Pancetta
I know I have told you before, but tomatoes could quite possibly be my favorite food. I like them cooked or uncooked, seasoned or not, and my favorite is right off the vine in my Moma’s garden.
One of my favorite dinners of all time is my Steak with Tomato Pan Sauce. I was thinking of how I could incorporate that pan sauce into a lighter dish using pasta. And this is what I created….
I love summertime because you can get cherry tomatoes inexpensively in all assorted colors. In the winter, all though they are available, they just don’t taste the same.
What is your favorite way to use cherry tomatoes in cooking (or not)?
Shrimp Jambalaya
Jambalaya is great because it is a one pot meal, which means just one pot to clean up! This recipe is inexpensive, fast, and healthy. It can be made for two, or expanded for a huge dinner party.
