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Burning Pasta

Monday, October 14, 2013. I'd love to tell you this story starts at the cider house. It could, of course. I could take you right through the front door, describing the tangy yeast in the air, the smoke from the grills. We could get started that way. But let's hold off for a second. The Basque country is mostly farmland, surrounded by deep forests that rise up to the sky. As you drive along, small towns with quiet creeks beckon you to stop for a spell. This desire to break free finds true expression in th...

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Burning Pasta | burning-pasta.com Reviews

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Monday, October 14, 2013. I'd love to tell you this story starts at the cider house. It could, of course. I could take you right through the front door, describing the tangy yeast in the air, the smoke from the grills. We could get started that way. But let's hold off for a second. The Basque country is mostly farmland, surrounded by deep forests that rise up to the sky. As you drive along, small towns with quiet creeks beckon you to stop for a spell. This desire to break free finds true expression in th...

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Burning Pasta | burning-pasta.com Reviews

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Monday, October 14, 2013. I'd love to tell you this story starts at the cider house. It could, of course. I could take you right through the front door, describing the tangy yeast in the air, the smoke from the grills. We could get started that way. But let's hold off for a second. The Basque country is mostly farmland, surrounded by deep forests that rise up to the sky. As you drive along, small towns with quiet creeks beckon you to stop for a spell. This desire to break free finds true expression in th...

INTERNAL PAGES

burning-pasta.com

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The Traveler's Tipple: Eurorail Cocktail | Burning Pasta

http://www.burning-pasta.com/2009/12/travelers-tipple-eurorail-cocktail.html

Sunday, December 13, 2009. The Traveler's Tipple: Eurorail Cocktail. Sunday, December 13, 2009. With the cool, wet blanket of December settling in over the East Coast, it's finally time to settle in for the winter. Now, you say, shouldn't we be ready for hot toddies, for steel-cut oatmeal and thick, woolen socks? Apart from the flavor, which wonderfully stimulates the appetite (particularly for salty foods), the eye-catching red color will liven up any dinner party. Unfortunately for those of us who ...

2

The Overlooked Joy: Farmhouse Chèvre | Burning Pasta

http://www.burning-pasta.com/2010/01/overlooked-joy-farmhouse-chevre.html

Sunday, January 31, 2010. The Overlooked Joy: Farmhouse Chèvre. Sunday, January 31, 2010. Doesn't that need a dedicated refrigerator, and take weeks, if not months of curing? Won't it smell bad? Don't I need rennet, and powdered acid, and all sorts of complicated equipment? Fear not, dear readers. While it's true that making a well-aged Gouda might require a bit more in the way of preparation, there are many "fresh" cheeses -. Makes eight to twelve ounces of cheese. Garlic, herbs, spices, salt, to taste.

3

The Easy Yet Indulgent Dinner: Deep-Dish Pizza, California Style | Burning Pasta

http://www.burning-pasta.com/2010/05/easy-yet-indulgent-dinner-deep-dish.html

Thursday, May 27, 2010. The Easy Yet Indulgent Dinner: Deep-Dish Pizza, California Style. Thursday, May 27, 2010. Land of endless sunshine, delicious produce, and our new home. We could start with the entire concept of MexiCali cooking - to be honest, the topic deserves its own blog - an intoxicating melisma of flavors that just one word can't possibly hope to capture. Then again, what about focusing on the fresh-first school of food pioneered by Jeremiah Tower's California Cuisine in the 1970s? Needless...

4

The Importance of Good Ingredients: Chanterelle Pasta with Black Truffle Butter Sauce | Burning Pasta

http://www.burning-pasta.com/2011/04/importance-of-good-ingredients.html

Saturday, April 9, 2011. The Importance of Good Ingredients: Chanterelle Pasta with Black Truffle Butter Sauce. Saturday, April 09, 2011. It's been forever since I posted here, I know. Admittedly, law school has reduced my free time down to a mere pittance; I'm lucky enough if I have enough energy to make a delicious dinner, much less photograph it. Nevertheless, I decided to put up a recipe this week for two reasons:. 2) Relatively speaking, this is a surprisingly inexpensive dish. Fear not. One of ...

5

The Fall Classic, Updated: Cardamom Apple Pie | Burning Pasta

http://www.burning-pasta.com/2010/09/fall-classic-updated-cardamom-apple-pie.html

Tuesday, September 28, 2010. The Fall Classic, Updated: Cardamom Apple Pie. Tuesday, September 28, 2010. Fall has always meant one thing to me: Apples. Apple picking, apple cider, apple pie. Of course, without the picking, the cider and the pie usually don't happen, so it was with trepidation that I entered into my first September here on the West Coast. With the workload that comes with being a 1L, I wondered, would I have the time to get out to an orchard? 8 Medium Size Gala and Granny Smith Apples.

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Le Petit Cochon.: October 2008

http://le-petit-cochon.blogspot.com/2008_10_01_archive.html

Check out AFoodComa.com! Posted by Allie Harcharek. We're happy to introduce our new project! Was a fun ride while it lasted, but I'm on to bigger (and hopefully better) adventures. Old posts have been deleted and moved to the new space. Is a collaborative effort among a bunch of passionate young food lovers and wannabe-chefs from New Jersey. We love cooking just as much as we love eating - and writing about it! So please check out. See you there,. Links to this post. Subscribe to: Posts (Atom).

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CE Phood: Falafel Bar in Pictures

http://cephood.blogspot.com/2011/02/falafel-bar-in-pictures.html

Wednesday, February 23, 2011. Falafel Bar in Pictures. A colorful dining room at Falafel Bar. Strangely warm weather hit Philly last Friday and I felt like taking a stroll on my lunch hour down towards my wife's office near City Hall to grab some lunch. Among the smattering of new lunch options opening in the neighborhood, I was curious to try the new Falafel Bar. On the 1500 block of Chestnut. [ menu. Offerings from the bar include sweet Baklava and salads. I've never had a truly crispy sweet potato fry...

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CE Phood: Harissa Faux-Lobster (Prosciutto-Wrapped Monkfish) with Morcilla and White Sweet Potatoes

http://cephood.blogspot.com/2011/04/harissa-faux-lobster-prosciutto-wrapped.html

Thursday, April 14, 2011. Harissa Faux-Lobster (Prosciutto-Wrapped Monkfish) with Morcilla and White Sweet Potatoes. Prosciutto-Wrapped Harissa Monkfish with Morcilla and White Sweet Potatoes. One weekday evening I found myself wandering through Reading Terminal after work with a strange urge to buy some Monkfish. I didn't have a recipe in mind when I bought it, so when we got home and searched the pantry we began grabbing all sorts of leftovers to include:. A small bag of hot peppers. I’d like to ...

cephood.blogspot.com

CE Phood: Szechuan Pepper Calamari and Springroll-Wrapped Head-on Shrimp

http://cephood.blogspot.com/2011/04/szechuan-pepper-calamari-and-springroll.html

Monday, April 11, 2011. Szechuan Pepper Calamari and Springroll-Wrapped Head-on Shrimp. We've been playing around with some Asian-style appetizers lately and two in particular were kinda fun to make. We've been watching Season 5 of The F-Word. Subscribe to: Post Comments (Atom). Chris - Elizabeth - Food. We enjoy the Philly food scene.please enjoy our photo scrapbook. View my complete profile. There was an error in this gadget. Subscribe To Ce Phood. Two Track: David Bowie Edition. Its Hot Out There.

vitaille.blogspot.com

Food Snob on a Tuesday Night: August 2009

http://vitaille.blogspot.com/2009_08_01_archive.html

Monday, August 24, 2009. Madison in parts: Street Food. To a girl that grew up on a dirt road called Rustic lane, street food has always been foreign fodder contained in the pages of timelessly trashy teen novels about LA. And movies my mom probably didn't want me to watch. For all practical purposes, street food was something that dragons and the tooth fairy ate while they were kickin' it in alternate-universe Mexico. The art of the street cart" a "delicious dining revolution.". Steak While they clearly...

vitaille.blogspot.com

Food Snob on a Tuesday Night: April 2008

http://vitaille.blogspot.com/2008_04_01_archive.html

Sunday, April 27, 2008. Novella Synergy blend, Paso Robles. I could easily see how the dark earthy flavors I'm picking up could be interpreted in to a dark earthy chocolate and dark earthy coffee (time for a definition: when I say earthy, I mean things like dirt, wood, and the general feeling of being in an old forest.). The sheer loveliness of this wine isn't even the best part: The price is. Saturday, April 26, 2008. Henry the eighth has sung. I've been on a mildly. First, I LOVE beets. Like, a who...

vitaille.blogspot.com

Food Snob on a Tuesday Night: September 2008

http://vitaille.blogspot.com/2008_09_01_archive.html

Tuesday, September 30, 2008. Winner Winner Chicken Dinner. And generally feel like a whole person. Yep, I may be the only one, but I love. It was tasty of its own merit, not just because it reminded you of grandma and warm kitchens as a kid. Because, lets be honest: we like comfort food because it easy, its warm, and we know what we're getting. And this recipe? I anticipate it it getting even easier, as. I plan to make it often in the coming months. From Gourmet with some changes. While chicken braises, ...

vitaille.blogspot.com

Food Snob on a Tuesday Night: March 2008

http://vitaille.blogspot.com/2008_03_01_archive.html

Sunday, March 30, 2008. Sauvignon Blanc Tasting Highlights. Friday night, the lovely Miguel hosted a sauvignon blanc tasting. Its not my first choice of grape (nor many other attendees) which, i guess, made it a great theme for a tasting. The results, according to my fuzzy memories of the evening:. The wine for your "i don't like wine" friends: King Shag Sauvignon Blanc,. New Zealand. $5.99. The "best in show" underdog: Fetzer Sauvignon Blanc. Valley oaks, California. $6.49. New Zealand. $10.49. In a wor...

vitaille.blogspot.com

Food Snob on a Tuesday Night: July 2009

http://vitaille.blogspot.com/2009_07_01_archive.html

Monday, July 27, 2009. Madison, in parts: The Tractors. Last weekend, I went to Madison, Wisconsin with my family for the national meeting of International Harvester. Enthusiasts, aptly known as The Red Power Roundup. Let me tell you, there's more to it than that damn Craig Morgan song. Is not my thing,. I always enjoy the company of folks who love what they're doing. There wasn't much in the way of food at the show though, not unless you count Kent's Big Bars,. 1206 Turbos from the fifties and sixties.

vitaille.blogspot.com

Food Snob on a Tuesday Night: January 2009

http://vitaille.blogspot.com/2009_01_01_archive.html

Wednesday, January 21, 2009. What you're having for dinner. This recipe has 120 positive reviews at epicurious. You can't go wrong- its got all the makings for perfect- slightly smoky from the ham, rich and tromato-y, with a lil tiny kick form the arugula. All inside 20 minutes. Fast White Bean Stew. 2 large garlic cloves, chopped. 1/4 cup plus 1/2 tablespoon extra-virgin olive oil. 1 (14- to 15-ounce) can stewed tomatoes ( I used diced). 1 3/4 cups reduced-sodium chicken broth. 1/4 teaspoon black pepper.

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Burning Pasta

Monday, October 14, 2013. I'd love to tell you this story starts at the cider house. It could, of course. I could take you right through the front door, describing the tangy yeast in the air, the smoke from the grills. We could get started that way. But let's hold off for a second. The Basque country is mostly farmland, surrounded by deep forests that rise up to the sky. As you drive along, small towns with quiet creeks beckon you to stop for a spell. This desire to break free finds true expression in th...

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