Sunday, June 07, 2015

a night in Spain

We meant to take more pictures than this, but at least here's a taste of the catering job I did last week.  Una noche de Espagnol was a delicious success!

cheese & charcuterie board: iberico serrano, soppresata, comte, manchego, irraty, goat
accoutrements of the cheese & charcuterie bar: spanish scented olives, roasted grapes, pear,
marcona almonds, membrillo (quince paste), sherry marinated mushrooms
tortilla espagnol with romesco and garlic aoli
pincage of saffron and smoked paprika: the pilaf stage

slowly incorporating broth into the paella

the crust on the bottom of paella known as socarrat is the sign of success!

Friday, April 17, 2015

garlic anyone?

Do you know this trick? I've been using it for months now and then was tickled to find this classy video by SAVEUR.

Monday, February 16, 2015


Scenes from butchery day one:

Things you find in a butchery cooler:
A lamb

A pig. Oink

Thursday, February 12, 2015


go ahead - roast your #carrots. Every veg tastes better after an olive oil drizzle, a kosher salt sprinkle, & 20-30 minutes in a 425 convection oven. These could have even gone a little longer to get charred edges, but alas I was in a rush. 

Wednesday, February 11, 2015


A superfood salad for a high school lunch box :: 
Baby kale, roasted squash, red quinoa, feta, pepitas & balsamic 

Feels so good!

Monday, February 09, 2015


Keep checking insta @zegliano for dailys. 

Today's lunch at Juicy Kitchen, my fav lunch joint. I unexpectedly had free time this afternoon to study Mendelsohn's Elijah for Saturday night, and Culinary Nutrition for my online class. 

This was my source of energy and inspiration. I love to find culinary kindred souls, like Susan at Juicy kitchen. 

A lunch out that you'll never feel guilty about:

Perfectly fluffy sweet potato biscuits topped with wild mushroom gravy and a poached egg. So flavorful!  

And a UMS plug for Satursay night's concert: 

Tuesday, February 03, 2015

Thursday, January 22, 2015


American Harvest: lunch service. 
Tables are set and ready to taste.

Short descriptions below DO NOT do service to the hard work required to create these plates of food.  This is an art. And Chef Shawn Loving is on his game.

Maybe it's this well worn Escoffier...
tasting plate. yes please. after Chef explains it all in detail. Double yea. a bite from all of the following dishes in order to be able to explain to the customers during service.
outstanding charcuterie plate, house made charcuterie, house made accoutrements

lamb plate: merguez, lamb loin, lamb demi glace, lamb confit in a vol-u-vent, pickled cherries and mustard seeds

lake perch: classic, clean, yum

mozzarella in tosca: swimming in a red wine fresh tomato sauce, with broccolini and fried kale

Wednesday, January 21, 2015


365:21 #breakfast before class in an hour. #overnightmuesli, #cherries and a spoonful of french #chestnutspread. #sevensundays #sevensundaysmn #muesli #zegliano365

Tuesday, January 20, 2015


Farmer john's pumpkin spice bread 
(Sometimes in muffins) 

2 cups all-purpose flour (can sub half we flour)
1 1/4 cups firmly packed dark brown sugar 
1 cup granulated sugar 
1 cup coarsely chopped walnuts or pecans 
1/2 cup raisins 
1 1/2 teaspoons baking soda 
1 1/2 teaspoons ground cinnamon 
1 1/4 teaspoons ground nutmeg 
3/4 teaspoon salt 
3/4 teaspoon ground cloves 
1/2 teaspoon ground allspice 
1/2 teaspoon ground ginger 
3  large eggs 
1 3/4 cups Mashed Pumpkin 
3/4 cup vegetable oil 

Mix wet. Combine dry. Add dry to wet. 

Sunday, January 18, 2015


Lunch at home
Scrounging the fridge for lunch on the return home from Chicago. #friedegg on #sautéedspinach #bagelcrisps with #whippedcreamcheese and #frizzledsalami makes the kids say #thankyoumom!? 

Saturday, January 17, 2015


Eats from a Chicago excursion 

Lunch at Eataly
We ate and left quickly because it was unbearably crowded.  This speck was delicious and complemented by the cabbage and apple salad.

A sweet afternoon snack at MORE. So many options to choose from!

Blurry shots from the always creative Little Goat Diner, the Girl and the Goat's sister restaurant across the street:
Pork Belly Pancake
Scallion pancake . House hoisin . Bok choy salad . Ginger maple dressing
Breaded pork cutlet . Asian BBQ . Mayo . Cabbage . White bread
Goat Almighty
Goat burger . Braised beef . BBQ pork . Pickled jalapenos . Salsa verde . Onion rings . Cheddar
Crab Rangoon Omelet
Moscow Goat
Bombay London Dry Gin. Ginger beer. Fresh ruby red grapefruit juice. Fresh lime juice

A cleansing pear breakfast for the ride home while studying.

Friday, January 16, 2015


My green thumb gets itchy in the winter. So I pick up little gems like this from around town. A miniature pineapple tree from Trader Joes, a maiden hair fern from English Garden, and a Meyer lemon tree -- are just the ones that I took a quick photo of.  I have an mini olive tree, a collection of orchids, a couple terrariums. I just love green things, especially ones that brighten a room and clean the air in my house. 

My newest experiment is this:
Spicy Nasturtium shoots 

After a week or so under a bulb these seeds shot up into these delicious blue-green leaves of intense peppery bite.   I plan to snip them into salads or onto sandwiches. I'm not quite sure where they'll end up. But I know that just growing then is a perfect way to scratch the itch.

Thursday, January 15, 2015


A very quick dinner: pizzadillas
Multigrain Hacienda tortillas thinly spread with Rao's marinara, pepperoni, and various cheeses. Served with garlic sautéed spinach. 

Wednesday, January 14, 2015

Tuesday, January 13, 2015


Cauliflower's many personalities ::

A (newly skinny) friend has recently been telling me about all of the creative ways that cauliflower can be used. He inspired me to buy a few heads and experiment.  It's so versatile and can mimic almost any starch depending on how small you process it. Tonight after a whack in the food processor I threw it in a hot cast iron skillet with spray olive oil, salt and pepper. 

With the help of a little carameliZation, it was a wonderful topping for these fish tacos. 

Monday, January 12, 2015


I don't know what happened to my post from yesterday. The internet is so peculiar. Will repost later. In the meantime...

Persimmons from Meijer

These beauties looked stunning in the late afternoon sunlight that snuck into my kitchen. If you haven't bought any produce at the Meijer on Jackson Road lately, you should check it out.  The variety is amazing. I even saw cardoons today! But these little guys are on dock and headed for the freezer.  According to my new Alice Waters book, they can be frozen and grated for a quick sorbet.  Genius!

Sunday, January 11, 2015


Searing cherry tomatoes is a fun winter trick. The cast iron pan is a great way to impart flavor.

Saturday, January 10, 2015


Today's lunch salad. A bed of romaine and arugula topped with roasted eggplant slices, Broiled feta, Toasted pinenuts, and pickled red onion slices.And last but not least a quickly fried caper- my favorite garnish. Dressed with balsamic and smoked olive oil.

Some turned their eggplant slices into Paninis with prosciutto and pesto. But they didn't get the fried capers. Suckers.