Harvest Pasta

This time of year the trees are cooking up a feast for our eyes. It’s exhilarating. Reds, oranges, yellows mixing with the year’s last shades of green. With that comes a drop in temperatures. That tends to inspire soups and stews, but I let it feed a desire to use color in my creations.

Ingredient Introduction #38 & #39 – Arugula & Grape Seed Oil

It’s Fall… and that means a crunchy collection of colors all over the backyard. And as dwindling ruby-red grapefruit/macaroni-and-cheese hued heaps hang onto their branches for dear-life in a scene which could only be recreated by that artist with an afro, my kitchen is honoring the look the falling fun had before it lost the…

Pasta From Scratch!

I haven’t felt this accomplished in a long time. I mean, there was college graduation, accepting my first real job, and that time I made pasta… from scratch. That whole no-box-noodle thing just happened. That’s what this is about. You probably figured that out by now. This experience just goes to show you how much…

Ingredient Introduction #17 – Broccoli Rabe

One of my favorite perks of fresh produce is the color. I see meat as Kansas and vegetables/fruit as Oz. For this ingredient introduction I spent a little time in the Emerald City. Meet broccoli rabe (rob). It also answers to rapini. It kind of looks like a bouquet a broccoli bride might carry down…

Ingredient Introduction #15 – Spaghetti Squash

A little part of me died the day the Atkins Diet debuted. I shed a tear at the thought of anyone being deprived of toothsome, fulfilling, fork-entangling pasta. Over the years, I’ve improved my method of carb gobbling. I go for whole grain, or whole wheat noodles. And of course, moderation is key. If you…

Mission Pastable: Homemade Fast Food

Every weekend involves my grandiose plans for a well thought out, deeply complicated Sunday dinner. I’m serious. I spend Saturday feeding visions of a trip to the store to frolic amongst the many fresh ingredients that will leave my stove, and ultimately my stomach, singing. Then, Sunday gets here, and by 6pm I realize that…