- 2 oz Tequila
- 1 oz Triple Sec
- 1/2 oz Lime Juice
- Shake in a cocktail shaker with a large piece of ice. Garnish with lime.
Roasted Asparagus Fettucini – A Light Spring Pasta
Although asparagus and peas are not technically in season, this pasta dish is one of my favorites to make during a warm Summer night. Roasted on my outdoor grill, the asparagus takes on a sweet and smoky flavor that pairs well with the peas and mint.
Finished with a bit of pasta water, grated Gruyere, and a sprinkling of red pepper flakes, this fresh and bright dish is best eaten al fresco with a nicely chilled white wine.
While having a glass of white on a recent Sunday afternoon a blast of genius wafted over my ice cold glass of Pinot Grigio. The pint of blood orange sorbet I’d bought the day before had been taunting me all day but my glass of Pinot was truly hitting the spot—what to do, what to do?
My brilliant idea of course was to scoop the sorbet right into my glass. Mike looked at me like I was crazy (or a lush. or both.) but I knew that it would be delicious, and it certainly was.
An Affogato is traditionally made with espresso, but since “Affogato” technically translates to “drowned” I felt like I had creative liberty to change it up. A nice dry table wine works great here—the citrus undertones of the white works great with the blood orange and the sweetness of the sorbet melds well with a dry white.
Scoop, pour, and dip your spoon in the Summer goodness!
Pasta tossed with a few ingredients is one of my favorite Summer meals. I’ve never been a big fan of heavy tomato sauces so it only makes sens that I’d gravitate toward a pasta dish like this. I made this recipe by modifying this Martha Stewart recipe for Pasta with Kale and Bacon.
While Martha’s recipe sounded perfectly yummy I wanted to make it just a bit more special by trying my hand at making my own pasta. While not an every night kind of thing, making my own pasta turned out to be fun and simple, adding a nice complex bite to the dish.
I rounded out the recipe by substituting my own homemade Chorizo for the bacon and adding Cannellini beans and grated Gruyere cheese. Tossed together with a bit of pasta water, this type of “sauceless” pasta is the perfect type of meal for a Summer evening.
When you’re feeling down or depressed, try making this sandwich. It’s yummy and cheesy and full of goodness and will instantly make you feel better.
Sliced Gruyere cheese is layered with thin slices of prosciutto and then placed inside thick slices of sourdough bread that has been spread with butter on the outside and mustard on the inside.
Grilled on a cast iron skillet until all the cheese melts, this sandwich is the perfect comfort food…for any mood!
I finally got around to harvesting the last of my heirloom Kale today. I made the mistake of not planting enough so I’ve been saving these four bunches specifically to make this salad.
The key to this simple salad is to roll the kale leaves and thinly slice them. Raw Kale can be a bit woodsy, so slicing it super thin is really crucial. Also, I make my standard balsamic vinaigrette for this only I add a pinch of sugar specifically for this salad. The slightly sweeter vinaigrette pairs really well with the subtle bitterness of the raw Kale.
Lastly, I made sure to crumble a large amount of blue cheese to top it all off. Crisp, refreshing, and bold, this salad is a perfect way to end my Spring harvest and welcome in the new Summer crops!
It’s been raining cats and dogs in Los Angeles recently (Ok not really, but ANY rain in LA seems like a lot) and during a small break in the rain I snapped these pics of my garden.
My Nasturtium has been exploding recently and has finally started to flower which means lovely orange flowers in my salads! I found a perfect water droplet on one of the Nasturtium leaves and had to take a picture.
Wild Dill grows all over Los Angeles and I was lucky enough to have a plant pop up in my garden last year. This year a new plant popped up and the image above is of the young plant hanging over the edge of my raised bed.
And lastly my heirloom Butter lettuce is almost ready to harvest. Doesn’t it look delicious?!
To top it all off I made a basic red wine and mustard vinaigrette that really helped to bring all of the flavors together.
Once again, not much of a recipe here…just throw all of the ingredients together and serve.
Tartine Country Loaf
I’ve been a huge fan of San Francisco’s Tartine bakery. Whenever I make it up to the bay area I make it a point to plan my trip around the bakery. A couple of years ago I bought the Tartine cookbook and it’s been one of my favorites ever since.
This last Christmas I was lucky enough to receive the new Tartine Bread cookbook and this loaf was my first attempt at Chad’s recipe. This recipe is complicated, so if you’ve never made bread with a natural levain, this book is probably not for you. The trick to this bread is learning how to do the “turns” and having patience with your sourdough starter (watching this video really helped to see how the folds and shaping happen).
I ended up killing my first starter and later realized I was under-feeding my second. I quickly figured out the right flour/water ratio and I was good to go.
Although I was extremely happy with the appearance and flavor of the bread, the texture was not exactly what I wanted, so I’m making a new loaf as we speak.
One thing that making this bread lead me to was the fantastic bread forum and community over at The Fresh Loaf. The people over there are so friendly and I learned an ENORMOUS amount just from reading the posts on the various forums. A true resource!
Over new years vacation my friend Mark made homemade ricotta cheese. It was simple and delicious and I was truly shocked at how easy it was.
I later did some research and found this fantastic post on Serious Eats that breaks down the process….not much to it really. Just stir some acid into milk and you’re on your way to having homemade ricotta cheese!