I love when my garden dictates what I am going to cook. This past week, both the red cherry and yellow pear tomato plants were loaded with fruit, and when that happens simultaneously, we just can’t eat them fast enough. To extend their shelf life, I slow roasted them with a little garlic and some fresh herbs from the garden. At the same time, the basil plant was lush and green, with enough fragrant leaves to make a batch of pesto sauce. Continue reading
Making gourmet pizza at home is easier than you think . . . and a lot of fun, too! The beauty of making it yourself is that there’s more flexibility so you can add all your favorite toppings and it’s usually less expensive than at the pizzeria. After a few tries . . . you’ll probably be hooked and won’t want to wait for your pizza to be delivered!
Tomato, basil, and mozzarella is a classic combination that’s perfect for summer, when tomatoes and basil are at their peak. This quick and easy appetizer is extra special when you use fresh burrata*, a fresh Italian cheese made by stuffing mozzarella with a mixture of more mozzarella and cream. On the outside, the burrata looks like mozzarella, but on the inside it is oozing with soft creamy goodness. It has a clean, milky taste that goes well with sweet roasted vine-ripened tomatoes and the slight saltiness of the basil pesto. Continue reading
Spending the entire day in the kitchen is a luxury I truly relish. It’s my chance to play with food, get creative and have fun. Plus, I find it very therapeutic and a wonderful way to relax and unwind from the stress of the workweek.
This egg raviolo was inspired by the Uovo in Raviolo ‘San Domenico’, a dish I had at Davanti Enoteca in San Diego’s Little Italy last weekend. The raviolo, which I learned from the friendly waitress is the singular form of ravioli, was filled with an egg yolk lying on a bed of ricotta and spinach. As I broke into the raviolo for a bite, the runny egg yolk oozed all over the pasta and melded with the brown butter to form a luxurious sauce. It was a simple dish, but the creamy and silky texture of the egg mixed with the ricotta, butter, and sage was exquisite. I knew I had to replicate this stunning dish at home. Continue reading