Braised Lamb, Cranberry, Parsnip Puree + The Delancey Salad
Each day, I move farther and farther away from my life as a ballet dancer and more into the life of a cook. And, by “life of a cook” I mean getting up as early as 10am, never being hydrated, eating dinner around 12:30 at night, being left out of the socializing on Friday and Saturday nights with my friends, only cooking at home once a week, and being terribly, terribly out of shape.
But, I love my job. Read the rest of this entry »
Grana Padano + Prosciutto Brodo
Ahhh! People. I have two days off. Yes. Working six days a week is not sustainable as I showed myself last Monday when I almost fell asleep standing up as I was making potato gnocchi. As I stood there, rolling little potato ball after potato ball on to the gnocchi board, I started to lose the concept of what gnocchi should look like. I have forgotten what it is like to actually enjoy a day off and not have to jam pack it with laundry, dishes, nail clipping (for the dog) and recipe experiments. Now I can check out new restaurants I have been meaning to try, and also have another night to cook out of a new cookbook and spend quality time with Erik. And, I can actually take a nap in the middle of the day and not feel like I am wasting valuable hours to get stuff done. Read the rest of this entry »
Heirloom Tomato Salad+Prosciutto on Foccacia
The air is getting brisk, and the summer is coming to an end. What is also coming to an end is the honeymoon period of my life in the restaurant. I need to get back to reality, which means not drinking massive quantities every night, and getting to bed before 4am. This is not a sustainable lifestyle if I actually want to get good at cooking.
Every night, although tempting, can’t be a party. Maybe just half of the nights. Read the rest of this entry »
Hamachi Crudo, Marinated Mission Figs, Lavender, Prosciutto
I thought this recipe was doomed for failure after the morning I had today. It was one of those mornings were plans change, the dog doesn’t want to pee but needs to, I am late for work because my muscles are so achy that I cannot get out of bed, and Napolean White Balsamic Vinegar spills all over my duvet cover, feather bed, and soaks into my 1000 thread count sheets and memory foam mattress because the cap is broken.
It was that kind of morning. Read the rest of this entry »
Roasted Chicken with Caramelized Parsnips
I thought of this Donna Hay recipe after I made Molly Steven’s Braised Chicken with Hard Cider and Parsnips over the weekend. I decided to make Molly’s recipe after this rave review and this one. Actually, her recipe is all over the blogosphere. Who knew that it would take me TWO years to find the cookbook and begin to blog about this stunning recipes. I feel so out of the loop. Bare with me. You will be seeing a lot more of her recipes.
Anyway! I decided to pull this old recipe from the archives because although Molly Steven’s braised parsnips give Donna Hay’s a run for her money, they still are not as good. The simplicity of baking the parsnips with just brown sugar and butter is genius and still ceases to amaze me.
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 »
Rainbow Chard and Butternut Calzone
I got to jump on a trampoline yesterday.
I felt like a little kid again. Yet, I realized I am far less flexible and agile as I once was. I have memories of summer afternoons in Virginia jumping for hours in the neighborhood. Attempting (and succeeding) at straddle splits and forward flips.
By the way, forward flips were not attempted yesterday. My insurance would probably not cover that. Read the rest of this entry »
Insalata Rustica
I just cannot believe it is already Monday again. Where did my weekend go? I accomplished the usual tasks like cleaning, filing, cooking, and resting all day on Sunday, but somehow it just seems unreal that it is already the beginning of the work week again.
My company has been franticly trying to put together our “New Works” repetoire premiering in three weeks. We are re-learning a piece we performed last year, a new ballet is being taught to us that was choreographed years ago by Mark Morris, and two never before seen ballets that are being choreographed on us right now. To do that is three weeks is quite a challenge!
Oh well, on to week two. Read the rest of this entry »
Two-Cheese Prosciutto Spinach Calzone
I used to be a Virginian. Now, I would consider myself a Seattleite. Is that what we call ourselves?
Back in my hometown of Salem, Virginia, our entire town loved to frequent a restaurant called Mac and Bob’s. It was a local restaurant that served great food, and you ALWAYS saw someone there that you knew. What can I say? It was a small town.
We would go there for a family dinner, after a middle-school dance (maybe with our date!), or just to hang out after ballet class while waiting for our parents to pick us up.
Mac and Bob’s had the BEST calzones! Ever. This is when I fell in love with them. Yet, it was not until Food Blogga made them on her site that I decided that I too could take the challenge.
I think I am going to start experimenting with Calzones. Maybe something interesting like Brie and Pear. What do you think? What kind of calzone would you make?
Blueberry Prosciutto Pizza
This pizza is one of the most surprising dishes on my blog. It is beyond elegant for a pizza, and more delicious that I can possibly describe or photograph. The pizza consists of four cheeses, prosciutto, aged balsamic, and BLUEBERRY jam. I know, it sounds weird, but just imagine a gourmet cheese plate on your pizza!
This pizza is impressive enough to entertain with, and is a crowd pleaser every time! If you love sweet and savory, you will LOVE this pizza! This will be my signature dish for years to come.
