I recently discovered Kabocha squash and was delighted to find that it tastes exactly like a roasted chestnut; sweet and nutty! You can even eat the tender skin. It goes really well with arugula, scallions and cruncy pepitas. I think I’ll be stockpiling Kabochas for the next few months...
January 27, 2012
January 21, 2012
I only make poached eggs if I have a starch to eat them with, something to soak up the creamy yolk. I don't usually buy bread because of the pressure to finish the whole loaf, so I opt for a individually sized roll, a bagel or in this case, some soft cubes of potato!
This is my version of my Nonna’s escarole soup. It’s a wonderfully easy soup for a cold day and there are so many variations you can try. It’s best to use the darker outer leaves of a head of escarole for this soup and you can use the lighter inner leaves for a great salad (see Escarole and Nut Salad).
January 15, 2012
I'm obsessed with salad. In the winter I stick with hearty escarole which has a nutty and slightly bitter taste that pairs well with nuts and a lightly sweetened balsamic dressing. Feel free to add a crumble of blue cheese and/or bacon to this dish.
January 7, 2012
When I looked up recipes for fresh pasta dough, I saw that most of them called for only two ingredients; eggs and flour. So I cut down a simple pasta dough recipe to a yield of one serving. If you've got a hankering for fresh chewy pasta without leaving the comfort of your home, this recipe is for you.