8/9/20 GRILLED SWORDFISH WITH CORN, TOMATO, AND LIME
For this Sunday supper, I made swordfish from Michael Schlow’s It’s About Time, page 22. The swordfish was very quick, only needing five minutes per side. The salsa was very simple, but very tasty. It consisted of fresh corn from the cob, diced ripe plum tomatoes, chopped cilantro, red onions, cayenne pepper, and lime juice. […]
Continue Reading...8/2/20 HOMEMADE RAVIOLI WITH VEAL, PROSCIUTTO, AND SAGE
Today’s post is the delicious homemade ravioli from Michael Schlow’s It’s About Time on page 157. This was the first time I made pasta from scratch at home. We didn’t have a pasta maker, but I found out there are ones to attach to a kitchen aid mixer so we bought one. The dish took […]
Continue Reading...7/26/20 HOMEMADE-NUTELLA TART
This was my second tart from the Flour cookbook and can be found on page 224. Having learned from the previous tart, I was able to improvise better for not having a tart ring and the dough came out better. Since I used natural, not blanched hazelnuts, they looked darker after roasting, but were not […]
Continue Reading...7/19/20 GRILLED VEAL CHOPS WITH FRESH CORN ROSEMARY POLENTA AND CURRIED RED LENTILS OVER QUINOA
This week I made grilled veal chops, another one of Suzanne Goin’s recipes from Sunday Suppers at p. 369. I also made her fresh corn polenta (p. 132), but I added rosemary. I had some red lentils and quinoa I wanted to use up, so I cooked up curried red lentils with coconut milk and […]
Continue Reading...7/12/20 GRILLED QUAIL WITH PANCETTA, RICOTTA PUDDING, AND SICILIAN BREADCRUMBS
For this week’s dinner, my brother asked for quail (which he remembered eating four years ago at a friend’s house). The recipe I used was not the same, but it was similar. I made quail from Suzanne Goin’s Sunday Suppers at Lucques cookbook, page 257, so I knew it was going to be good. Quails […]
Continue Reading...7/5/20 FOURTH OF JULY WEEKEND WAGYU BEEF BURGERS, HASSELBACK POTATOES, AND FRUIT SALAD
For the Fourth of July this year I grilled Wagyu Burgers from our local butcher. The burgers were between half and three-quarters inch thick, and they were very juicy. I also decided to use a Brioche bun that was toasted on the grill to complete the burgers. Most of the dishes I make take a […]
Continue Reading...