Fabulous Female Cookbook Authors

I can’t let women’s history month fly by without honoring some of the ladies I admire in the food media industry. I’ll be honest I have not read through all of these books, but I can tell you that there’s no way you’d be disappointed. These ladies are pure talent and their content on all media platforms is outstanding. Each of them have their own beautiful stories garnered toward spec

Photos & inspiration from pinterest

Sweet Little Pasta Stamps

What if you could create your own stamp just for pasta? Corzetti is a Ligurian pasta known as the beautiful coin-like imprinted pasta. There are so many sfoglinas (female hand-made pasta producers) that make this magic happen in Italy! It’s more than rolling and cutting… it’s about that special tool.

For all the Christians out there, it may remind you of a Communion wafer, but I’ll ensure that it tastes nothing like one. Some add white wine to their pasta dough- quite clever if I may. They are typically dressed in a buttery walnut sauce or simply olive, garlic, and lemon. Delicate shapes need delicate sauces.

He gifted me testaroli

When your sweet bub gifts you Testaroli, you know he’s paying attention. In the beginning, he told me his favorite pasta was just that... and I almost fell over. Most people don’t know what that is, so it made me feel all warm and fuzzy!

You, too, should experience this ancient masterpiece of pasta. If you want to know where you can buy yours feel free to reach out!

Ceramic collab by the amazing Dara Levine @museummileart

This Ancient Pasta

Here I go again talking about testaroli… except this time I'm sharing it on beautifully handcrafted ceramics made by Dara Levine. I am obsessed with ceramics and have found myself at a pottery studio on occasion. But, these are special because they are handmade by a lovely woman who keeps the craft going. These pieces are very rustic, and I thought they would be perfect with a very peasant-like dish.

About the pottery

Dara says, "these accent trays are made from brown stoneware clay and finished in a lead-free glaze called "Choy". The tray is designed to be part of a larger meal and inspired by Turkey's trip a few years ago. Stoneware is dense pottery fired at high temperatures to make it resistant to liquids-or non-porous. It is made from clay but is more durable than other kinds of pottery and earthenware. These trays are food, microwave, and oven safe."

If you haven't seen previous posts about testaroli, I'll get you up to speed! It's one of the oldest recorded kinds of pasta in Italy, coming from Pontremoli, Tuscany. My dad's family is from this town (and more specifically, the villages that dot the mountains). Cross between a pancake and crepe, this spongey pasta is dunked in boiling water or broth, bringing it to life. While I traveled abroad in culinary school, I found myself feasting on testaroli during Easter week. It's enjoyed any time of the year and always with pesto and lots of Parmesan Reggiano.

Mood: FuzzyFeelings

It's pure love and gluttonous decadence. Valentine's day could be perceived as a silly holiday and just another wallet robbery kind of a day. But it's totally worth it! Take advantage of the national dedicated day to love and indulge in yourself, your family, or your significant other. Or be selfish if that's what you're feeling! Maybe it could become the new self-care holiday (that's kind of what I hope for), but you never know!

I've thought of some things that I love to indulge in and why they are the perfect means to your Valentine's day end. Share them with you, yourself, and your other half… or just you. Sometimes being alone and eating something so comforting is the best self-lovin'.

Photos & inspiration from pinterest

Mood: Black Foodies

Black History Month has arrived and I want to share some of the businesses that you should start or continue to support! Follow on social media, try their products, tag them on instagram and facebook. It’s time to honor those who have changed our world for the better, brought us amazing things, and shared stories & recipes for food that will go down in history.

First and foremost, PowerHouse Productions, a company owned and run by two prominent black women named Rochelle Brown and Sonia Armstead. Women who hustle hard and make things happen for many in the television and food media industries. They produce outstanding work and care deeply for their people. These ladies deserve all the love in the world. Check @powerhouseproductionstv on instagram and watch their shows on CLEO TV (a network for millennial women of color) now available on directv channel 341. Just Eats with Chef JJ, New Soul Kitchen, New Soul Kitchen Remix, Living By Design, and Lens of Culture.

These are some black owned braNds I would love for you to check out.

Photos & inspiration from pinterest

Sweet-Bitter Tang

My brother has been reading poetry lately and said I should start doing the same. He says “it’ll be good for you” and of course he’s right. I came across this poem when thinking about a theme for this photo and what I wanted it all to mean. Because I am a huge lover of citrus I felt that was enough to inspire a small piece about my thirst for it. And then! I came across this gem of a poem that speaks so many truths of life. We could sit here all day and pick apart the verses but I think you understand the overall message.

I especially love the imagery of placing the grapefruit in a blue China bowl and then the peeling of it… you can really smell the aroma and taste the sweet-bitter tang it leaves on your tongue… just as life does the same.

Meditation on a Grapefruit

“To wake when all is possible
before the agitations of the day
have gripped you
To come to the kitchen
and peel a little basketball
for breakfast
To tear the husk
like cotton padding a cloud of oil
misting out of its pinprick pores
clean and sharp as pepper
To ease
each pale pink section out of its case
so carefully without breaking
a single pearly cell
To slide each piece
into a cold blue china bowl
the juice pooling until the whole
fruit is divided from its skin
and only then to eat
so sweet
a discipline
precisely pointless a devout
involvement of the hands and senses
a pause a little emptiness
each year harder to live within
each year harder to live without.”

— Craig Arnold

La Bomba Royale

Maybe you’re thinking this looks like a giant arancini, right? You would be sort of close. In fact La Bomba di Riso or La Bomba Royale- what I grew up calling it- is a rice bomb. Its a multi step one pot meal so unique to the hearty luscious food of northern Italy. We made this delicious thing over Christmas with my grandmother-there was no way I would attempt alone- and regardless of what she thinks or says she has perfected it. It was just too amazing to see the rice bomb turn out of the pan onto a plate in perfect form. Her skills are truly amazing.

I was very lucky to experience the same meals I grew up eating while visiting family in Italy. The food way connection came full circle during a weekend up in the mountains. La Bomba was the solid centerpiece of the table that each of us sliced into. Bits of buttery breadcrumb falling from the top of the dome onto the table. A stew not too thick or loose slowly spilled out of the center staying in tacked enough for beautiful presentation. In my opinion its a special occasion meal and you make sure to savor the entire thing instantly. If that’s possible!

Sustainable Shopping

Unless you bring your own canvas totes to the supermarket you won’t be able to carry out your produce tucked into your jacket pockets. Can you imagine? Grocery stores have put a stop to plastic bags and I am pretty grateful for that. It’s one step closer… one tiny step closer to a more sustainable environment. And what’s more, I love a cute tote. The bags are sturdy and usually reliable AND somewhat fashion forward. If you’re looking to transition from plastic and paper I think you’ll like my selection.

It’s warm in the center

Pasticciotti. A delicate package of warm custard encrusted in sweet dough. A pastry I haven’t devoured since Puglia. Everyone on that trip had sparkles in their eyes at the very sight of them. And for someone like myself who doesn’t choose custard for dessert, this isn’t one to pass up.

La Cometa bakery was the after school pit stop in Ugento, Puglia. But I took my adventure there on the weekend if I was staying local. It was probably one of the best spots to venture in such a quiet town.

This Weeks Mood Is All About Cookie Boxes

Cookies may or may not pique your interest but if you were to receive a box like these it should immediately change your perception. If there is nothing else to give someone at holiday time then cookie boxes are the next best idea. They are as versatile and creative as you choose to make them! Find cute boxes at your local craft store, add some fabric or tissue paper for texture, and bow them up like you mean it! I love boxes with different sections so that there is a place to rest each type of cookie. And this also draws more attention to the individual varieties.

go crazy with your creative side

Photos & inspiration from pinterest

It's Me, Pie

Pie is tricky. I often turn my head at the thought of making them, especially a homemade crust. I am so quick to buy the pre-made rollup dough because why the heck not? I wish I had the patience to make my own and fantasize about doing so when plotting my pie bakes. But, Nah there’s always next time. The art of pie-making just like cake baking is not easy. A task I can get very excited about but quickly turns into frustration. I am inspired by the amazing pastry chefs, food stylists, and cookbook authors who have the ability and diligence to perfect these things. Erin McDowell is one of those people. She’s so engrossed by pie she wrote a book about the single topic of it! Every way to make it classic, unique, and beautiful. And just like her, there are many others who I am inspired by when it comes to crafting the pie!

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Pie Whisperers:

Erin McDowell

Lauren Ko

The Kitchen McCabe

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Top: Creme Brûlée Pie ~recipe inspired by Erin McDowell

Bottom: Butterscotch Apple Pie~ recipe by Erin McDowell

Edible Stocking Stuffers

Holidays are on the up and up to keep the joy alive this year. There is expensive wallet overwhelming gifts and then there are the little things. I like anything that fits in a stocking and there are so many ways you can go with that in mind. Food items are always a must although many may not think so. The foodie in me says yes yes yes to food gifts always. Think chocolate and tea, sprinkles and pasta, or even chili oil as delicious trinkets that you can sneak into a Christmas stocking. Not into stockings? Wrap the little things in a cute gift box and personalize it based on the person's likes.

Photos & inspiration from pinterest

Festive Cocktails to bring on that Boozy Smile

Perhaps I judge a cocktail by its elegant appearance. The pink, the perfect sprig of thyme, the sugar coated cranberries, and glass rims. I drink with my eyes first and hope that it’s not as boozy as some may like it to be… that’s just me though! Cocktails are forever trending and holiday time gives every excuse to indulge. Make it for you, yourself, and yourself again! Having family or friends over may or may not come true but you can share the love through a zoom meal.

I want to include all the boozy drinks that you will absolutely need to make the holiday a little more glamorous/ cozy/ exciting… whatever it is you need to feel it should be felt in that cocktail. Some of my favorite recipe roundups are listed here!

Photos & inspiration from pinterest

The Dreamiest Way to Hot Chocolate

Hot chocolate is without a doubt one of my favorite beverages. Not spiked or anything “unique” just straight-up cream and chocolate… and more cream. I vow never to get hot chocolate while out on the town unless I know it will be as rich a luscious as I know mine to be. My first love of the real stuff came from Max Brenner’s little pop-up holiday hut in Bryant Park. My family and I used to go annually and I always looked forward to drinking straight melted chocolate. But because I can’t wait for that one time a year I learned to make it at home. I thought there was something secretive about the method but it’s just like drinking hot ganache.

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GATHER THE GOODS

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1 cup heavy cream

1 -1 1/2 cups semi sweet chocolate morsels or chopped up bar (Guittard, Callebaut, Ghirardelli)

whipped cream for serving

dash of cinnamon optional

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MAKE IT

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1. heat the heavy cream over medium heat until it comes up to a simmer. Make sure it doesn’t scald or form a layer of skin.

2. Add in the pieces of chocolate and whisk until the mixture is smooth and all of the chocolate has melted.

3. Pour the hot chocolate into a mug and serve with a heaping dollop of whipped cream and a sprinkle of cinnamon.

mood: Eclectic Presents

Now that Thanksgiving day escapades are over- beside the lingering leftovers- it’s time to focus all energy on other things. I have a hard time asking for gifts, especially when my birthday falls a couple of weeks short of the holiday. I also find that it’s too easy to buy whatever you want any time during the year, I mean what happened to “put it on the Xmas list”? I just use the excuse that I can get it myself so I don’t feel bad about asking for things… maybe I’m being silly? But, I love to give and maybe it’s not the smartest thing for my wallet. I enjoy shopping for people and gifting all sorts of things, especially if it’s something I know will make them feel good or make them chuckle. I’m not the most frugal saver so I’ll spend money on nonsense things just for the fun of it.

Some of my most favorite aesthetically pleasing items are here for you. And not just things for a single part of the year, everything here (mostly) are useful 365 days. Maybe you can find a few things to gift from my mood board that will suit a need for someone you never thought of! Sometimes the best gifts are chic eye-candy like the mugs and bamboo dinnerware set. Maybe a friend just moved into a new home and needs that funky lady art or throw blanket. Clogs and totes are always in… always. You tell me what works for you!

Photos & inspiration from pinterest

Sprinkle with Buttery Breadcrumbs

I have this undying obsession with pasta. First and last meal I would like to eat everyday of the week. I had a crab-cake request and I couldn’t bring myself to leave it at that, so I turned it inside out. A pasta inspired by crab cakes is actually a great idea with notes of lemon, saltiness from capers, a light umami cheesy bite and lightly shredded crab. I can tell you, though, it would not be the same experience without a coating of buttery breadcrumb sprinkled on top. Why the hell not? I started seeing restaurants do that a few years ago when I was in culinary school and I thought it was the most clever way to dress a pasta. It’s unintentionally elevated with a an extra layer of texture. It’s no longer only dedicated to baked pastas and mac and cheese.

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GATHER THE GOODS

1# Casarecce Pasta

2 tablespoons butter

2 teaspoons smoked paprika

1 teaspoon celery seed

1/2 cups capers

1 lemon, juiced and zested

1 1/2 cups jonah crab meat

1/2 cup grated parmesan or roman

olive oil

salt to taste

BUTTERY CRUMBS

1 cup breadcrumbs

1 tablespoon butter

olive oil

salt to taste

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MAKE IT

1. Bring a large pot of salted water to a boil, add the pasta, and cook the pasta until al dente. Save about a cup of starchy pasta liquid for the sauce.

2. To make the crumb topping melt the butter and olive oil in a medium pot or saute pan over medium heat. Add the breadcrumb and mix to combine toasting slightly. Season with salt if desired.

3. Once the pasta is done, coat with butter after completely drained.

4. In a large saute pan or dutch oven heat a drizzle of olive oil. Add the smoked paprika and celery seed to the oil and saute for a couple seconds. Then add the capers, lemon, and pasta water and bring to a quick simmer.

5. Add the crab meat and pasta, and cheese and toss to combine. Taste to make sure the cheese, salt, and citrus level are where you want it to be. Adjust according to your liking!

The Future of Thanksgiving are Sides

This Monday’s Mood…

If only we could fast forward to Thursday and then hit the slow-mo button. Thanksgiving may have some missing variables this 2020 but it won’t stop the spread of food that lay before us. And we could all use some holiday TLC. I love sifting through Pinterest or my Instagram feed to see gorgeous photos of food that inspire. I mean drool-worthy, provocative food photos that make you want to get out of bed and rip through the kitchen at 12:03 am. I want to share some beautiful side dishes and hopefully, you’ll recreate one of them at your turkey dinner this week.

I don’t know about you, but that roasted acorn squash with ricotta is tip-top on my radar for sides. And the same goes for the sweet potato casserole. Apple crisp is my favorite dessert because of the crisp topping, and why I never thought to apply it to mashed sweet potato is a good thought? Candied yams are “eh” in my opinion, but I will give them another go crisp style. Hassleback is such a fabulous technique for getting buttery sauces into the nooks and crannies of your vegetables. I love the way this butternut squash is looking.

Photos & inspiration from pinterest

Monday Muse: Twirls of Pasta

Monday is tough. I never liked the feeling in my gut on Sunday knowing the weekend was over and work would soon begin. I wish I could wrap myself in a blanket and hibernate until Thursday night showed up. I think there is a way to shut out those shallow Sunday feels. The dreadful Mondays don’t have to be so bad if you look forward to anything that makes you feel good. Anything at all! For some of us (myself) it’s looking forward to a favorite meal like this. I don’t care how bad it is for you as long as the soul feels right!

My Kind of Candy

My favorite candy is the kind that bubbles gently until toothsome. The kind you twirl for the perfect forkful bundle (unless you go straight in) with strands covered in creamy- cheesy-peppery-lusciousness. Who said halloween had rules?! Recipe for something quite delicious below.