Tuesday, February 25, 2014

Butternut & apple

You know how simple it is to make butternut squash soup? 
 It is this simple.  

Roast one butternut squash (no need to peel, just scoop it out of after it's roasted), two apples, one jalapeno (if you like a little kick), one onion, four sprigs of thyme and two of rosemary at 400deg for 40 minutes, or until it's all soft. 

 Puree it all together with 4 cups of your favorite stock, homemade or not. Add 2 cups additional stock if you prefer a thinner bisque. Start seasoning with one tablespoon salt and two teaspoons black pepper.  Add more to taste.  Sometimes I also add 4 oz of goat cheese to the mix. 

A lovely, no fuss dinner - 
especially good with an oozing 
gruyere and caramelized onion grilled cheese.

Sunday, February 23, 2014

Snickerdoodle heaven

A recipe scribbled from a friends copy- THE best. Yes, they are as good as they look. Cinnamon pillows of love.

Saturday, February 15, 2014

Black beans

Black beans saved from Tantre Farm become a luscious BBB soup (black bean-bacon-bay).

Wednesday, February 12, 2014


A casatiello is an Italian brioche style bread studded with meat and cheese, in this case prosciutto and fontina. 

The crust didn't get as dark as I wanted it to, but the crumb is smooth and soft.  A perfect compliment to hazelnut ravioli and braised kale. 

Tuesday, February 11, 2014

I crave this....

BEST fish in town:
@ Mani Osteria

Whole Branzino agridolce
Stuffed with red onion & fennel
Topped with salsa verde

Alongside an "unmentionable" cocktail
And cauliflower fritte