The Art of Homemade Pasta Dough
This Cook the Part video teaches you how to slowly stir in the ingredients for homemade pasta dough. Ingredients needed: 3 cups flour 4 large eggs 1 tsp. salt 1 1/2 T olive oil To start, find a clean space [...]
Te Gusta Carne? Try this Santa Fe Recipe – Carne Adovada!
Here's another excellent dish from the Santa Fe School of Cooking. This Carne Adovado was served over the Chiles Rellenos. Recipes for the remaining items on the plate will be provided in future posts. Carne Adovado 1/3 cups [...]
Red or Green (Chiles)?
The New Mexico State question is "Red or Green?" Everywhere you dine, you are faced with this tough decision. Sometimes the best answer is "Both." We enjoyed our wonderful visit to Santa Fe, New Mexico, with the highlight of the [...]
Snippets from Santa Fe 3: Baby Arugula Salad
Tonight we dined at Santacafe. Wonderful. Most notable was the Baby Arugula Salad with Prosciutto Wrapped Grilled Asparagus, Colorado Peaches and Balsamic Vinaigrette. My interpretation of how this is prepared follows. Baby Arugula Salad with Prosciutto Wrapped Grilled Asparagus, Colorado [...]
Condo Cooking
We continued our travel adventures with our neighbors, Bob and Gloria, leaving Park City and heading to Telluride, where we were meeting up with their friends, Doug and Nanci, to share a 3 bedroom condo at the River Club. The [...]
Marinara Fresca – 15 Minutes to a Great Pasta Sauce
When the wives of Italian fishermen saw the boats arrive at the docks, they put this quick sauce on the stove. It was finished in 15 minutes and was served with the favorite pasta for the day along with freshly [...]
Avoid a bad egg (omelette)!
Yesterday morning in Park City, I made omelettes for breakfast. Gloria asked me to share my secrets for making a perfect omelette. 1. Don't add milk or water. Keep it pure -eggs with salt and pepper, cooked in butter with [...]
Mexico just celebrated their bicentennial of INDEPENDENCE, so you must cook Chiles En Nogada
This blog entry is being contributed by my dear friend, Barbara Zaugg, with whom I love to cook. She will be teaching me how to make CHILES EN NOGADA this year. In past years she has cooked these for us. [...]
Cooking with your house guests
Bobi and Bella helped with the pasta dinner on Saturday night. We made fresh pasta dough (recipe in an earlier post) and we used the dough for two types of ravioli: veal and sausage and cheese. These were served with [...]
Tomatoes (3) – the final word on tomatoes
Caprese Salad Many of us love the standard Caprese recipe, which I make as follows: 5 large vine-ripened tomatoes, sliced 1/3 inch thick 2 pounds fresh mozzarella, sliced 1/4 inch thick 1 bunch fresh basil (about 20 to [...]