A Happy Valentine’s Day Present

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Oyster Stew, Saffron Chicken, and Chocolate-Dipped Strawberries….The perfect Valentine’s Meal. Join us for our most recent cooking adventure as we attend an OKFoodie live taping. . . . → Read More: A Happy Valentine’s Day Present

Championship Smoked Pork Roast (Part Deux)

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This is the second installment documenting our recent cooking class. Today’s recipe: Smoked Pork Butt. . . . → Read More: Championship Smoked Pork Roast (Part Deux)

A Smokin’ Cookin’ Class

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This is the first in a two part series documenting our recent BBQ and smoking cooking class. Today’s recipes: Cheesy Bread and Corn Souffle. . . . → Read More: A Smokin’ Cookin’ Class

Rules for Cooking Class

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Truly, we had a wonderful time at The Stock Pot and our cooking class on Modern Italian Cuisine, but why does there have to be one idiot in every crowd? . . . → Read More: Rules for Cooking Class

Orange Blossom Panna Cotta with Campari Foam

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I adore panna cotta and I definitely do not make it enough.     Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo.

Orange Blossom Panna Cotta From Chef Marcus Vause of Tavolo 

1 qt. cream 1 T. orange juice 1 t. orange blossom . . . → Read More: Orange Blossom Panna Cotta with Campari Foam

Chicken Saltimbocca with Caponata

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Chef Marcus’ modern take on traditional Italian recipes. . . . → Read More: Chicken Saltimbocca with Caponata

Pasta Puttanesca

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The next course after the charred octopus was Chef Marcus’ take on Pasta Puttanesca.    Puttanesca can be loosely translated to “spicy like a prostitute” and most puttenesca sauces are spicy.    Chef Marcus switched it up a bit with his rendition.

(This post is the next installment of our Modern Italian Cuisine Cooking Class with Chef . . . → Read More: Pasta Puttanesca

Charred Octopus (or “You ate what?”)

Charred octopus with smoked white bean puree, arugula with a preserved lemon vinaigrette, and cotechino sausage

OK, I can talk big about being a foodie and an adventurous soul, but when it comes to seafood, I am a bit squeamish. . . . → Read More: Charred Octopus (or “You ate what?”)

Amuse-bouche and an Italian Compote

Crostini with chicken liver mousse and cherry mostarda

This was a tasty little bite which inspired me to create my own Italian preserve: Triple Berry Mostarda . . . → Read More: Amuse-bouche and an Italian Compote

Another Cooking class

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Please join us on another cooking adventure. This time the focus is Modern Italian Cuisine with Chef Marcus Vause from Tavolo. . . . → Read More: Another Cooking class

Eats from the past

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