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These sour little currants were pretty atop my fat free lavender panna cotta.
POSTED BY BLOGGING REALITY TELEVISION LLC AT 12:23 PM
Click the "play" arrow above to hear my podcast interview with Laura Kluvo of All Top Chef.
Cucumber and avocado are a great combination, especially when accented with lemon and cilantro.
I chose these Alfonso olives because their purple color was so nice with the matching basil. Below is the assembled pizza before cooking. For the dough I used Rocco's Neapolitan recipe.
Rather than my usual bittersweet chocolate and raisins, I stuffed these chewy oatmeal cookies with white chocolate and dried cranberries. A delightful combination.
Over the weekend I baked a loaf of bread specifically to slice and grill for this bruschetta. I served it alongside my mother's delicious, organic, grilled rosemary chicken over arugula and corn. A healthy summer supper with ingredients at the hight of their season.
This recipe is very light. I used only skinless organic chicken breasts, leaving the bones intact for depth of flavor, and sauteed the vegetables in very little olive oil. Occasionally I add olives, but to make it more summery this time I used peas.
My friend Camilla is demonstrating the size of these enormous hibiscus blossoms, which were bigger than her head... although not quite as large as her sunglasses...
This sauce is about two thirds oraganic tomatoes and one third roasted red peppers. After it cooked down a bit I pureed it with an immersion blender until it became completely smooth and silky.
I cooked the razor clams first directly in the sauce so I could remove the shells and chop the flesh as the monfish cooked, which took only a few minutes.
I then added the not quite done pasta and the peas. To finish, I returned the chopped clams and tossed the whole thing with fresh basil.
Daniela and I poached squid we had stuffed with olives, capers and breadcrumbs.
We also prepared artichokes two ways: braised whole in olive oil, and stuffed with with breadcrumbs and mint.
