Search results

My ravioli press got here a little while ago, so here are the first ravioli. Could be prettier, but they're tasty. Filled with chèvre and pulled pork shoulder from the smoker, tossed in sage pesto and a little butter.

Thanks for the compliment on the omelet. All i can say for that is practice, practice, practice. A French master yelling at you whenever you fuck it up helps a bit too. Lunch today- fresh pasta in a mushroom ragout- made from a beef stock I made saturday, button and crimini mushrooms, garlic...

If someone with the resources, talent and social support of Robin Williams can't beat this, it does not bode well for the rest of us. Not good. Has me wondering how much longer I'm gonna put up with the pain, loneliness and frustration.

from the pasta maker and the smoker- fettuccine in creamed sage pesto (sage, toasted pecans, asiago, extra virgin and garlic) with pulled pork shoulder. If you never had it, sage pesto sounds a bit much to some folks, but it is tasty, especially with some pork.

Damn, I feel for you. My divorce was shattering and nasty, and there were no kids involved, just a lot of debt and my dog being held hostage. I cannot even picture what it'd be like with a kid. At least I never have to see or speak to my ex. But if you can, I strongly advise you to move on...

Hmmm....I see the artistry and skill here, but it's mostly creepy. And the chef in me is like, 'what a waste of food!' As a counter - a simple omelet of madeira-cured bacon and gruyere, garnished with diced tomatoes and some feta. I have a ravioli roller en route so I can combine the...

personally, I took a two year break from herb in the early 2000s and was more depressed, not less. When i started again was one of the happiest days of the last 20 years. But it is worth taking a break to see if it makes a difference. I did find getting off all my other meds, and off of...

In fact fava beans and some calves liver DO go quite well with a nice chianti. I'm not normally a liver fan, but calves liver with bacon and fava beans in a madeira reduction with a reserve chianti (like a Sqarcialupi Classico Riserva) is something of a Northern Italian classic. That's just...

I do vegan for my brother sometimes. I normally don't drink, not cuz I don't like to but cuz I'm from a Russian family of alcoholics. But the good beer has been very tempting again. And recently found a couple of really good chiantis too.

That Seinfeld clip made me even more depressed. Today is in fact my fucking birthday. I'm 45, been in pain for almost 20 years, have had no physical contact with anyone but medical professionals in 13 years - no sex, no hugs, etc. And to top it all off I'm short, bald, bespectacled, homely...

Got bored so I made the fettuccine bolognese early. Pretty standard, but used pureed concasseed tomatoes instead of tomato paste. I'd forgotten how much fun rolling pasta is. I have a feeling I'm going to be doing it even when I don't need the pasta.

Doing Italian this weekend, since my pasta maker came. Rolled out and cut some fresh fettuccine, concassed a couple pounds of tomatoes for ease of making sauces later (will be making a bolognese tonight). Used some of them with some of the fettuccine to make a simple pomadoro - tomato, garlic...

Squid ink pasta KICKS ASS! One of my all-time faves, especially with seafood. I'm actually going to a place known for its squid ink pasta (among other things) on Sunday.

Oh, I've eaten nastier. I eat crabs and lobster, which are just huge sea bugs (but using similar logic, every time we eat a chicken or a turkey, we're eating a dinosaur, which is pretty damn cool). I eat yogurt, which is ALIVE. And live oysters at just about every opportunity. I eat...

I gotta say I used to LOVE cooking with fresh figs - candying, stuffing veal with them, making sauces from them. Then I learned about the fig wasp and its attendant nematodes...unless your figs come from a commercial fig operation that pollinates in some other way, you are eating these guys...

Last out of the smoker today, the pork shoulder. Cooling a bit before I shred it. And a yellow BBQ sauce that is a little decadent - most of a bottle of grand cru sauternes, smoked yellow heirloom tomatoes, bacon fat, Vidalia onion, garlic, smoked pears, armagnac, fresh sage, pureed and...

Some stuff out of the smoker this morning - the Chinese/Old Peculiar short ribs and the wings that were marinated in Marsala, garlic, and basil. Both turned out both pretty and tasty. Tempted to eat all the wings myself but won't. EDIT: 2nd wave out of the smoker today- asian pears in...

Unfortunately I live in a MD suburb of DC. Crazy expensive to start a restaurant in this area. Dinner tonight - chicken marsala, and a 2nd batch of tonka bean ice cream, this time with chocolate chips.

@momofthegoons - I just ordered a set of square Correlle plates. My friend was looking at B & B properties in Denver this week, and met with some investors. Looks like it might really happen. If all goes well I'll be back in a professional kitchen, and in 420 land, within a year. If my damn...

Dammit, for the 1st time, it has been pouring rain when I was planning to smoke. One of the shitty things about my smoker is the flue is right over the food rather than offset, can't use it in the rain without the food getting wet. So the smoking isn't happening today. I'm full of cortisone...