Heirloom Tomato Gazpacho and Pancetta Crostini
For gazpacho: 4 Large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes ½ medium red onion, cut into 1/4-inch cubes 1 English or hothouse cucumber, peeled and cut into 1/4-inch cubes1 ½ red bell peppers, cored, seeded and cut into 1/4-inch cubes 1 ½ yellow bell peppers, cored, seeded and cut into 1/4-inch cubes ¼ cup Fresh basil, roughly chopped 2 Tbsp red wine vinegar...
Read MoreSausage, Tomato, and Feta Pasta…and snowman pizzas
There were two options for dinner last night. Christmas Snowman Pizzas, simply homemade pizzas made with cookie cutters, or Sausage, Feta, and Spinach Pasta. ALthough, I will admit, I ate one snowman, I opted for the pasta. A decision that I thanked myself for this morning while running. Those carbs can work wonders. I can’t wait until January Raw Month to see what that does to my energy level. Sausage, Tomato and Feta Pasta 1 package of angel hair pasta2...
Read MoreVeal Ragout Ragù with Creamy Polenta
First lets address the “ragout” part (which I totally pronounce rag-out in my head). A ragù is a robust meat sauce. A ragout is a stew that contains meat, fish, vegetables or all. I would say that this fell somewhere between the both. It definitely had a meaty sauce (since I reduced it so much), but started off as a meaty stew. Tuscan Ragout of Veal with Polenta(adapted from Falling off the Bone by Jean Anderson)3 tbsp olive oil2 lbs boneless veal shoulder1 yellow onion,...
Read MoreSausage and Mushroom Ragu with Creamy Grits
Last nights dinner is the perfect example of how flavors meld overnight in the refrigerator. The grits were amazing. And the spicy sausage went perfect. As I was falling asleep last night, I’ll admit, I was thinking about my leftovers for today. Yes, food controls my life that much. PS- please excuse the photography. I have invested in a light tent which should be delivered soon. Cooking and taking pictures of what I cook is still new to...
Read MoreHow to Poach an Egg
Last nights dinner was Steak Hash with Poached Egg. As for the recipe, I will definitely be taking out the eggplant. It really didn’t fit, and I wasn’t the only one who disliked it. The Chef also thought that it was out of place. He also informed me that the potatoes were slightly undercooked. Thumbs down for me. On a more positive note, I poached an egg. One may think, with reading the last two posts, that I have been living under a...
Read MoreChefwife Pizza Kitchen
Tonight- Cobb Salad Pizza As I travel down my road of actually creating mostly edible meals, I have noticed a slight trend. The pizzas I make are delicious. I have had my ups and downs with meals. And definitely had some shaky ground with desserts, but my pizzas are definite winners. This may be because the concept of a pizza is pure genius, or just because of the ingredients I have been using. (See Sausage Fig and Goat Cheese Pizza). The chicken and bacon...
Read MoreSuccess~ 2 day streak
Two nights in a row, now I have managed to produce some wonderfully delicious flavors. Most of that I will credit to the product. It is amazing how much better things taste now that I get them from the farmer’s market. I will admit, I initially steered clear of the good-ol’ fm in fear of horribly gouged prices hijacking the organic label. I was pleasantly surprised. My grocery bill has been cut by, at least, $40 a week. On to the dinner. Seared...
Read MoreQuinoa and Spinach Salad with Chicken
Recipe for this Salad Everyone knows how much I LOVE ingredient pictures. I feel like it proves that the meal is fresh. Simplicity seems to be the new trend, at least it is for me. Here are my garbonzos, spinach, cucumber, the most beautiful baby heirlooms that i have ever seen see Lox Bagel post), goat cheese, and quinoa. When following the recipe, the smoked paprika vinagrette always gets me. I can’t find smoked paprika anywhere. (Little personal...
Read MoreChristmas wreath with….Lox?!?
Saw some lox in the grocery store the other day. Every so often, I miss south florida and their weekend bagels with lox. Grabbed some capers, and planned on having a good old fashioned south florida breakfast this morning.Then, in walks the chef at 5:30pm last night. Yes! 5:30 pm. That NEVER happens. Possibly 6:30 on good days, but never before my dinner prep. I threw out the lox idea for dinner. Told him to grab what he needs in the...
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