This recipe originally began its life in my kitchen as my daughters French cultural project. She claimed that she was making a French dessert with mangoes. I wondered, what French dessert was made with mangoes? Upon research, I found this French Sorbet recipe being used throughout French Caribbean. It's also healthy. I know it's not quite the season for ice cream and sorbet, but if you're a lover of Mangoes, this is ... continue reading...
The Standing Room
This is a quick write up of the OG Liquor store spot in South Redondo Beach called The Standing Room. The first time that I went there I realized that I had actually driven past this place over a dozen times. It is literally accessed through a liquor store. There is a small window that faces the parking lot to retrieve your order. Do not be fooled, the Chef in this joint is hardcore serious about making one of the ... continue reading...
New Orleans – Best Eats
I travel often and am usually not working in what many would consider one of America's Food Capitals like New Orleans. But recently I have been so fortunate. I would actually place New Orleans as one of the Worlds Food Capitals. There are so many different food options in New Orleans. I will also say that the choice isn't relegated to Creole/Cajun/New Orleans cuisine. There are so many more options and more ... continue reading...
Tomato Confit
Over the summer on vacation at my father's home in Southern France, I learned how to make Tomato Confit. Every time I visit, there is always a jar of Tomato Confit on the kitchen counter. So this time I asked my dad to show me how to make them. They are quite simple to make. This slow roasting method intensifies the flavor of the tomatoes. They keep very well in the refrigerator for a week, and a couple of days out ... continue reading...
Limoncello with Myer Lemons
So, a very good friend has an abundance of Myer lemons at his home. He offers to bring a bag for me, I accept. Immediately thinking that I will make Limoncello for the first time. Limoncello is a strong lemon liquor that hails from the Amalfi coast in Italy. The lemons that grow in that region are said to be so sweet that you can eat them like an orange. Unfortunately, we do not have these lemons in America. But we ... continue reading...
The Slow Food Manifesto
Slow Food Manifesto Born and nurtured under the sign of Industrialization, this century first invented the machine and then modelled its lifestyle after it. Speed became our shackles. We fell prey to the same virus: 'the fast life' that fractures our customs and assails us even in our own homes, forcing us to ingest "fast- food". Homo sapiens must regain wisdom and liberate itself from the ... continue reading...
Antica Macelleria Cecchini
This summer, on a much-needed vacation in Italy, the family and I drove to one of the most famous restaurants in Tuscany. Antica Macelleria Cecchini, is one of the oldest family owned butchers in Tuscany, in the heart of Chianti. But it is more than just a Butcher shop, located in the town of Panzano, this place blossoms like a flower. Known primarily for their monumental sized Bistecca Fiorentina and even more so ... continue reading...
Crostata Di Ricotta
I consider Crostata Di Ricotta as the Italian version of cheesecake. This is a very light and airy dessert that is fairly simple to make. The most difficult part is the pastry, and even that's not too hard to make. The Ricotta gives the pie a nice texture and the lemon zest adds just enough tartness. I even added a teaspoon of Limoncello. That's optional, of course. The kids were skeptical when I told them it had ... continue reading...
Frittata for Dinner, Breakfast and in Between
So, I'm hungry, it's a little late and I don't want junk food. I feel good about myself, having had a great workout but I want protein. I open the fridge and look around. Hmmmm, miscellaneous produce, parsley, mushroom, a block of parmesan, a dozen of eggs, some pancetta, some cherry tomatoes. I know, I'll make a Frittata, a baked Italian Omelette. Perfect. The great thing about this recipe is that you can use ... continue reading...
Stuffed Fried Zucchini Blossoms
Fried Zucchini Blossoms are one of my all time favorite things to eat. I do not make them all the time because it's hard to find beautiful, fresh zucchini flowers. You can occasionally find them at good Farmer's Markets, or even at Whole Foods. The one's I used were handpicked at Underwood Farm in Moorpark, California. This farm is opened to the public and has great produce. The advantage of picking them yourself is ... continue reading...
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