Adventures « Eliot's Eats

Stacks and stacks of magazines

By Eliot, on July 15th, 2013%

Well, we finally have a vacation coming up soon and it will be a week’s worth of relaxation. Taking a week off away from home is a novelty for us. Usually, we say that four days of visiting a place is long enough. That said, we totally enjoyed our six days in Santa Fe over . . . → Read More: Stacks and stacks of magazines

Baby Lady Bugs

By Eliot, on June 19th, 2013%

Just some garden ramblings today. . . . → Read More: Baby Lady Bugs

Texas dining

By Eliot, on May 31st, 2013%

Our destination was Houston but we ended up experiencing France and Italy. . . . → Read More: Texas dining

Heirloom Bean Burrito with Goat Cheese and Romesco Sauce

By Eliot, on May 16th, 2013%

Food truck inspired food from Lola’s . . . → Read More: Heirloom Bean Burrito with Goat Cheese and Romesco Sauce

Cinco de Mayo Margaritas

By Eliot, on May 4th, 2013%

If you have been a long time reader of EE, you may remember that The Hubs and I have a freud feud around May 5 of every year. (Seriously, I was not trying to be funny. I actually typed “Freud” first. Wow. I have to pause for a minute to read a LOT into that . . . → Read More: Cinco de Mayo Margaritas

Rules for Cooking Class

By Eliot, on April 20th, 2013%

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

By Eliot, on April 18th, 2013%

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

By Eliot, on April 16th, 2013%

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

Pasta Puttanesca

By Eliot, on April 14th, 2013%

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?”)

By Eliot, on April 12th, 2013%

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?”)

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