Sometimes we must devour copious amounts of pasta tossed with tons of garlic and olive oil. And tons of tomatoes. Would you agree? Pasta is my thing! In July I had the pleasure of being greeted by Gourmet Live for a feature. In it, I was asked to share a description of my “go-to” easy dinner. This recipe pretty much sums up my response. With a plate of orecchiette like this, I’m methodic in heating the pan and […]
I came across this recipe here. It calls for Yukon Gold potatoes over the standard Idaho Russets, no eggs, just some olive oil, and it uses “00” and cake flours. These gnocchi are light, fluffy, and crisp, encased in a very potato-ey crunch when fried. Horseradish Gnocchi Recipe slightly adapted by Paula Wolfert via—Food and Wine // Serves 4-6 kosher salt + some for sprinkling 2 pounds medium yukon gold potatoes 2/3 + 1/4 cup “00” flour, or all-purpose […]
TAGLIATELLE PASTA DOUGH // Serves 4 to 6 3 cups (14oz) “OO” Farina, (all-purpose flour also works well) Pinch of kosher salt 1 1/2 tablespoons extra-virgin olive oil 1/4 cup + 2 tablespoons dry white wine, sauvignon blanc or chardonnay, (wine can be replaced with equal amount water) 3 large eggs Place all ingredients in the bowl of an electric mixer fitted with a dough hook. Mix on medium speed until the dough forms a […]
The market was fully loaded with these vibrant green zucchini globes for the last few weekends-sweet and creamy avocado squash. I had my eye on them a week ago, but ultimately decided not to give in since I had already picked up enough fruits and vegetables for our week. A week went by and I returned this Saturday to find them waiting for me. Summer squashes are bred into delightful varieties and shapes […]
Compound ramp butter.
