Category: What we’re growing, eating, and doing.
Raspberry Muffins
As I made Chef Sarah’s Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream, I defrosted some raspberries for the delicious center of these cupcakes. I had about 2 cups leftover. I was definitely not making enough batches of these cupcakes to use up the rest. (Each cupcake contained only one raspberry.) What to do…
Rules for Cooking Class
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?
Orange Blossom Panna Cotta with Campari Foam
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 water…
Pasta Puttanesca
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…
Charred Octopus (or “You ate what?”)
OK, I can talk big about being a foodie and an adventurous soul, but when it comes to seafood, I am a bit squeamish.
Amuse-bouche and an Italian Compote
This was a tasty little bite which inspired me to create my own Italian preserve: Triple Berry Mostarda
Another Cooking class
Please join us on another cooking adventure. This time the focus is Modern Italian Cuisine with Chef Marcus Vause from Tavolo.
Seriously…my last chocolate post.
Chocolate wisdom and cookbook recommendations from our Chocolate Cooking Class with Chef Sarah.
Chocolate Spaetzle with Butterscotch Sauce and Candied Citrus
Recipes for chocolate spaetzle, butterscotch sauce and candied citrus.
Cocoa-Chili Rub for Steak
This is the fifth post in my series documenting our Chocolate Cooking Class with Chef Sarah Leavell of The Canebrake.