"Grits" with Fried Egg & Soft Goat Cheese
images best viewed in full @ Faux Pasta The other half of Faux Pasta came to visit me in April and we cooked up a storm. A real storm. Unfortunately, over 75% of what we made was really disgusting. Like so gross we thought we had somehow lost our cooking mojo forever. The combined force of our wooden spoons inspired some sort of priori incantatem like Harry vs. Voldemort and around us a...
Stir-Fried Chard and Mizuna with Tofu
Link to this post Can a recipe be both penitent and delicious? Can the two ideas live together peacefully, cohabitating like the best of us? Can Nellie write her blog post like Carrie Bradshaw? Would you stop reading this blog if she were to continue writing in such a manner? You sure would, so let’s just talk about the recipe today: it’s healthy. I slathered it in Hoisin sauce,...
best viewed in this layout Can you believe it that I’ve never made pastry cream? I know, right. I used to eat these little tarts in Paris topped with kiwis and blueberries and strawberries, and I would just marvel at the mysterious bed of cream laid underneath. “What is this delicious soft pudding-like custard?” I’d say, to anyone who would listen (it’s Paris,...
A Story About Being Nice to People in Food Service
Last night, my roommate Allison and I met up with some of her friends and co-workers at the grand opening party of River Cafe’s new Wine & Beer Bar. We showed up and the partay was in full swing - music, kids running around, string lights, heat lamps. There was a pretty long line for food but we stocked up on libations (I stocked up on libations, actually - Allison was driving) and...
Buttamilk dressin' and purple haze kale chips
This started when I bought buttermilk to make cornbread a couple of weeks ago and decided to mix up my standard balsamic vinaigrette routine. OH LORD NEVER GOING BACK. Every few days I make a batch of this dressing and refill the jar in my fridge so it takes on the last batch’s flavors and keeps getting better and better, thooooough I’m not sure if that’s an okay thing to do with...