Shallots, Garlic, Olive Oil, Thyme, Bay Leaf, Tomatoes, Red Wine…Love is in the air and it will make you swoon. I swear, make this for your special someone tonight and they will be full of smiles and joy.

I made homemade pomodoro as a base for another special sauce this Christmas Eve. The other sauce included pancetta (yum.). Sure, I could have purchased the jarred pomodoro at the store, however; special meals call for extreme measures! I wanted to share some food-love with my family this year and this is the best way I know how.

I even made my own pasta.

After I rendered the fat from the pancetta, I removed it from my pot and added a mix of maitake, oyster, cremini, shiitake and black trumpet mushrooms. When they were browned, I added shallots and garlic to sweat and then white wine to reduce by 2/3.

Add the pomodoro, heavy cream and pancetta to the pan to finish.

Hello lover.

This sauce was influenced by my Skills 2 Instructor, Chef Barry at the CIA. He made this for my class on pasta day and I’ve been dreaming of it every since.

I served this with salad and ciabatta baguette. I went back for seconds…and thirds of bread and the sauce. This sauce is just too good to be true! I’m tempted to put it on anything and everything.

Life is beautiful. The perfect special occasion dinner.

Happy Holidays,

Nora

Life is beautiful. Sure, it can be scary, crazy and sad at times, but for the most part it is very beautiful. I can’t help feeling a bit sentimental writing this post. My road to the Culinary Institute of America has been a wild journey. I’m OVER-THE-TOP excited to be starting my culinary career (THIS TUESDAY!?!!), and can’t believe that I am able to live my dream!

Actually… I’m still pinching myself…I’m not sure that its hit me yet… Yes, I am really going!

I have my parents to thank for everything. My parent’s are my foundation. My best friends and my confidants. I wouldn’t be who I am without them and feel truly blessed each and everyday to have them in my life.

Middle Ages Black Heart Stout

As my dad and I shared a glass of one of his favorite beers and snacked on hummus, crackers and his favorite River Rat Cheddar Cheese, I felt happy. My idea of a perfect day is one where I am able to spend time with my family, sharing great conversation and great food. For the past 2-weeks I’ve been home with my parents, cooking every night and it has been a privilege. The perfect mini-vacation. I’ve appreciated our time together these past two weeks more than ever.

Appetizer Plate: Locally Made Hummus, River Rat Cheddar, Crackers

The next 2-years at Culinary are going to be busy and fast paced. I know that I will not be home again for a while. You see, for the past 5-years, I’ve lived about 1.5 hours away from home. Although I did not visit often in college (mostly just breaks and holidays), I’ve taken comfort in knowing that home was always just a short drive away. I’ll never forget the time I had mono freshman year and my dad drove to school to bring my swollen, miserable-self back to the peace and comfort of home. I will also always be grateful to my parents for welcoming me home with open arms almost EVERY weekend during the hot, sweaty Summer that I moved into my first apartment. I am going to miss them so much, but at last, every baby bird must leave its nest (not that I’m calling myself a bird…) and no matter what I do, or where I go, I will always know the way home. Home is where the heart is.

Grilled Sirloin, Asparagus, Onion Foccicia, Greek Salad. Wine: Spanish Quarter

My last supper home was a joint effort. My dad was in charge of the grill, and prepared the perfect steak. My mom picked asparagus from her garden to serve on the side. I assembled a Greek-style salad using feta and kalamata olives we purchased at the Farmer’s Market that morning, and incorporated fresh mint and oregano from my mom’s garden into the dressing. To round out our local feast, we bought the “Bread of the Day”–onion foccicia from a bake shop in town that is owned by my friend’s mom.

I went for second sliver of bread. It was sweet, smokey and doughy. One of the best foccicias I’ve ever had. YUMMY !

After dinner, we took another glass of wine and went on a “garden tour”. This is one of my FAVORITE things to do in the Summer when I am home. Thanks to my mom and dad, I have a gorgeous backyard. The dedication and passion my mom has for her gardens is unmatched. The beauty is a reflection of her labor.

Grab a glass of wine for walking and admire my dad’s perfect green lawn. Let’s take the garden tour….

Dad standing in back of my mom’s “garden globe”. We tease her but they are SO cool looking.

Simply stunning! There is something new in bloom each day.

Mom’s culinary herb garden (my favorite place). Pick fresh mint, tarragon, rosemary, dill, parsley, cilantro, thyme, lemon thyme, lovage, garlic scapes, chives…the list goes on.

We think that our yard was once a riverbed. My dad has discovered, and uncovered marvelous slabs of limestone. Not only do they look gorgeous in my mom’s garden, but they also represent thousands of years of history–if not more. You can see the ripples, the smooth sides, the holes and the flaked edges. All stories from their past life. My parents named this particular rock Cat Rock, because, well…it looks like a cat.

I like to think that I’ve grown wiser over the years. I’ve had my fair share of trials and tribulations, celebrations and victories. My parents have been their to cheer me on and guide me through the tough times. They have taught me SO much over the years, and I’ve come to realize that greatest lessons I’ve learned from them can be summed up by observing them work a day in the garden:

Work hard. Build your foundation. Take pride in what you do, and tend to it everyday. Be patient, and know that the best things in life are worth waiting for and bad things will eventually fade away. (My mom always assures me “This too shall pass.”) And at the end of the day when you are exhausted from your labor and the burden of the sun, take the time to step back and enjoy the beauty that surrounds you. Feel the wind on you face. Smell the flowers. Look up and all around you. Absorb the moment–take it all in!

Life is beautiful.

Bon Vivant,

Nora

Hello weekend . Last night, my dad made frozen margaritas for “cocktail hour”. I can’t even remember the last time I had a margarita…I MISS THEM! Paired with crackers and cheese, I was a happy girl. I love him so much!

Not only did my dad prepare cocktail hour, he also manned the grill! For dinner we bought a swordfish steaks from our local fish monger (Who sells fish at different locations during the week from his truck! He gets his fish fresh everyday and it’s the best!), and grilled them on our charcoal grill. I made a spinach salad with cherry tomatoes, avocado, kalamata olives and feta cheese in balsamic. I love how creamy the avocado and feta make this salad! Hermann J. Wiemer Chardonnay was perfect for this Summer meal.

Perfectly grilled! Good work dad!

Tonight is my last dinner at home before leaving for the Culinary Institute of America. I’m still have two more nights at home before I leave, however; tomorrow I’ll be at my Aunt & Uncle’s house celebrating both of their son’s birthday. I’m hoping dinner tonight will be a good meal…I have NO idea what to make!

Bittersweet,

Nora

Served with Wente Chardonnay

I loved this buttery, toasty wine with the succulent fish, fresh herbs and slightly salty kalamata olives and feta cheese. I’m drooling just thinking about it.

I pulled a bunch of fresh parsley, oregano and mint from my mom’s garden. I tried to be judicious with my selection,  knowing that the plants were still growing.

I tossed a handful of grape tomatoes and 1 clove of peeled garlic with Novello Olive Oil, Cracked Black Pepper and Sea Salt. Roast at 400 for 10-15 until the tomatoes start to blister. Remove from the oven, and rest while you are preparing the rest of the meal.

Prepare couscous according to directions and add finely chopped herbs, tomatoes, the garlic clove (chopped), chopped kalamata olives, the juice of 1/2 a lemon, a good drizzle of olive oil, salt, pepper and feta cheese.

I served this at room temperature and thought it was stunning. It would also be wonderful chilled.

Just one more picture .

I’m off to the Finger Lakes for the day, increasing my Riesling education! Stay tuned for more!

Buy Local,

Nora

Lavender Fettuccine with Shredded Carrots, Zucchini and Shiitake Mushrooms. Finshed with Parmesan Cheese, Toasted Hazelnuts and Spanish Olive Oil. Served with an Arugula & Tomato Salad (not pictured…on the side) and Wente Chardonnay.

I wanted to keep the toppings and flavors simple, to compliment the lavender, not overwhelm the pasta.

The little flecks of lavender were so potent! I could smell lavender throughout my house as the pasta boiled. It was sinfully intoxicating. I knew we were in for a good meal.

Before I started making the pasta, I got everything ready. I minced 1 small shallot, peeled and shredded 2 carrots, 1 medium zucchini (to the point where the seeds were), sliced a bunch of shiitake mushrooms, toasted and chopped a handful of hazelnuts and grated about 1/3 cup of parmasean cheese.

And then my dad offered me one of his favorite IPAs, Bear Racer 5 IPA. I gladly accepted, and sipped from it as the water took FOREVER to boil. Have you ever watched water boil? It’s not exciting.

Over a medium-low heat, add about 1-2 TBS olive oil (mild!) to a large pan. Sautee 1/2 a small shallot until softened. Add mushrooms, carrots, zucchini, salt and pepper and continue to cook.

Add pasta, cheese, olive oil and enough reserved pasta water to give it a silky consistency.

Finish with toasted hazelnuts, Parmesan cheese and Spanish olive oil (we had this at the table for passing.)

For dessert I made Hazelnut Affogatos with chopped Lindt Dark Chocolate Sea Salt on top. My parents liked my simple favorite dessert .

Lavender Fettuccine with Zucchini, Carrot, Shiitake Mushrooms & Hazelnuts

(Serves 3)

• 3/4 pound Lavender Fettuccine
• Spanish Olive Oil (Or mild olive oil)
• 1/2 shallot, minced
• 2 medium carrots, peeled and grated
• 1 medium zucchini, ends trimmed and grated
• 1/4-1/2 pound (?) shiitake mushrooms, sliced
• 1/3 cup + more for serving Parmesan Cheese
• 1 handful of hazelnuts, toasted and chopped
• Beer for consumption (Optional but highly recommended.)

1. Bring a deep pot with salted water up to a boil.
2. Drink a beer, and watch the water boil.
3. Cook pasta according to directions, and drain reserving some of the excess pasta water.
4. In the meantime, add 1-2 TBS olive oil to a skillet over a medium-low heat. Add shallot and sautee until it becomes tender. Add carrots, zucchini, mushrooms, salt and pepper. Cook until the miz appears soft and turn off the heat.
5. Add pasta and cheese to the pan and toss. If the pasta appears dry, add pasta water as needed/
6. Plate and topp with Spanish Olive Oil, Chopped Toasted Hazelnuts and Parmasean Cheese/
7. ENJOY!

(Note: Chardonnay was the PERFECT pair for the herby lavender. My parents and I thoroughly enjoyed it, and I hope you do too!)

Pleasing Pastas,

Nora

I served it in shallow bowls topped with scallion rice (extra on the side) to my parents. They were surprised how fancy it looked!

Served with a Middle Ages IPA. I’ve said it before and I’ll say it again: IPA is AWESOME with spicy food. I’m also very fond of IPA, so maybe I’m biased. I learned from my previous gumbo experience, and took the time to deepen the roux to a more traditional cajun style.

Over a low flame, you add 40% fat (I used oil and leftover chicken/sausage fat) and 60% flour. Stir, scraping the sides until you have a chocolate color. I watched this video that I found on the Culinary Institute of America website.

Warning: This takes time, effort and love. Make sure you aren’t in a rush when making roux.

Dessert was the last of my brownies. RIP brownie pan, you will be missed.

Earlier in the day I was praying for warm, sunny weather and made a produce-licious (you heard me right…I added the “licious” in there because it was!) lunch. Yogurt with a little piece of banana, strawberries, granola and honey. Carrots and celery with plain hummus. And a salad with mixed greens, herbs, cucumber, ruby red grapefruit, feta cheese and pistachios dressed with cherry balsamic, olive oil salt and pepper.

Breakfast was for “her and her”. It has been a long time since I made steel cut, slow cooking oats and I decided to make a double batch for my fellow oatmeal lover and mom.

Mommy and me steel cut oats with cinnamon, banana and raisins. I topped mine with crunchy peanut butter, banana slices and honey.

So I don’t keep repeating myself, I do have some new recipes coming up .  Only 2 short weeks until I pack out and head off to CIA!

Cooking Away,

Nora

The slaw was spot on, and the tacos were delicious. After a few bites I thought something was missing: A beer. I try to keep a wine-stocked apartment, but beer and spirits…not so much. I love a good IPA, however; unless I am at my parent’s house drinking the microwbrews my dad buys, I do not drink beer on a regular basis. I dug into the depths of my refrigerator and found 2 of these little guys all the way in the back. I think I’ve had them since last summer. To my surprise, they still haven’t gone bad (not sure if that is a good thing…)! Tacos, burgers and many summer foods I crave just NEED beer. My shopping habits might have to change.

Not the best beer in the world but not awful either. Spicy spice, needs beery beer. Yes, that was a profound sentence. I’m not thrilled about having a “use it or lose it” themed meal week. But this does mean that next week will be really, REALLY good. I already know another Mexican recipe I want to make next week that will require a beer. .

For dessert: Frozen Raspberries, Blackberries and Cherries, with Frangelico drizzeled on top and finished with Vanilla Ice Cream and Lindt Dark Chocolate Sea Salt.

Because the freezer isn’t going to clean itself. And this just sounded like a good idea. (It was.)

Changes,

Nora

HAPPY CINCO DE MAYO!!

Fish Tacos with Spicy Red Cabbage Slaw & Avocado

Let’s take a closer look. “Ohhhhh….Ahhhh.” The colors along make me salivate.

I got a little heavy handed with my red cabbage slaw, and ended up taking a bit out to eat with a fork so I could eat my tacos in the proper fashion. I sill had food ALL over my face.

To start my tacos, I made a creamy and spicy red cabbage slaw. In this slaw I added: thinly sliced red cabbage, match stick radish slices, match stick English cucumber slices, a bunch of chopped cilantro, 1/2 of a jalapeno finely diced, cumin, cayanne, kosher salt, cracked black pepper, sugar, white wine vinegar, lime juice and Greek yogurt (you could use sour cream).

I took a fillet of rockfish (mahi mahi or sea bass would also be good), cut it in to strips, and lightly dusted it with pan searing flour. Pan-sear until crisp on one side and then turn.

I finished my fish with a tsp of Chipolte Lime Butter and a tsp of olive oil.

Warm 2 corn tortillas, top with slaw, fish, avocado, diced Roma tomato, more cilantro and a squeeze of lime and enjoy! Dang, I wish I had a margarita. I’m not a big spirits drinker, and only had a splash of pinot noir in my apartment. Sill good, however; a traditional margarita or mojito would have been the icing on the cake.

Taco Truck Dreams,

Nora

GET OUT OF MY HEAD! No. Seriously. A strict throat, puffy eyes and mild nasal congestion are symptoms that do nothing for me. In fact, they completely cramp my style. How do you expect me to cook interesting meals, or even think straight when you plague me? This is your final warning. You don’t want to see what happens when I get ugly. (Or maybe you do?!)

Sincerely,

Nora

Capellini with Mixed Tomato, Garlic and Basil “Sauce”. To Drink: A light Burgundy.

Bad feelings, BEGONE! I’m glad that I know the remedy to any bad day: good food. Especially something like a silky, bright, cheesy pasta. Last night, this “Capellini with Backyard Tomato Sauce” soothed my soul. I named this “backyard tomato sauce” because it reminded me of my mom’s home garden. She has an herb and vegetable garden that I can’t wait to get my hands on again this Summer . (Thank you in advance mom!) Before dinner I was considering calling my mom for a good cry and comforting words to assure me that my head cold would not last forever. After dinner, I felt like superwoman. I also fell asleep while reading at 9pm, and had a full night of rest. Food+Sleep= powerful things!

I had a brief moment after tossing the piping hot pasta where I thought I would not be able to conquer this portion. I, of course, was wrong. Not one noodle was left behind on my mission. A hearty, satisfying and curing meal. Allergies have nothing on me!

If I told you this took me all of 10 minutes to make, would you believe me? Let’s get cooking!

Start by getting all of your aggression towards allergies out on 1 clove of garlic.

Add to a skillet over a medium heat with olive oil, kosher salt, cracked black pepper, red pepper flakes and a handful of tomatoes. When garlic starts to become fragrant and tender, add a splash of white dry vermouth and cover the pan until the tomatoes start to blister and release their juices.

Lightly press the tomatoes. mmmmm… juicy!

Add pasta, a couple torn leaves of basil and reserved pasta water to the pan.

All good things must come to a…rind. The last 1/4 cup (plus a little extra) of my Parmesan cheese.

Add cheese and toss. If pasta looks dry, add more reserved pasta water.

Garnish with more torn basil and cheese. Cry, swoon and FEEL BETTER!

Capellini with Backyard Tomato Sauce

(Serves 1)

• 3 oz Capellini Pasta, cooked al dente in salted water and pasta water reserved
• 2 TBS olive oil
• 1 clove garlic, minced
• 1 handful (maybe 3/4 cup) mixed cherry tomatoes
• Cracked Black Pepper
• Kosher Salt
• Pinch Red Pepper Flakes
• 1-2 TBS dry white vermouth
• 4-6Basil leaves, torn
• 1/4 cup fresh Parmesan cheese

1. Heat a skillet over a medium flame. Add olive oil, garlic, salt, peppers, and tomatoes.
2. When garlic is soft (not BROWN!) add vermouth. Reduce the heat a bit and cover the pan. Stir every 2 minutes until the tomatoes begin to blister and release juices.
3. In the mean time, prepare pasta and reserve about 1 cup pasta water.
4. Add pasta to the tomato mix along with a couple torn basil leaves and about 1/4 cup pasta water. Toss to coat and allow liquid to reduce.
5. Add cheese and coat. Slowly add a few tablespoons of the pasta water until the pasta is luscious and creamy.
6. Yum.

Healing,

Nora

We gather here today to discuss some startling news:

Today was THE FIRST DAY in my 20-something years of life that I DID NOT EAT DESSERT. Okay, fine. Maybe I am exaggerating a bit, however; I really can’t remember the last time I didn’t have a treat after dinner. Ice cream, chocolate, cookies…the sweet tooth ALWAYS calls!

This meal was dinner and dessert rolled into one. It. Completes. Me.

Roasted Grape, Caramelized Fennel, Prosciutto and St. Agur Blue Cheese Pizza on Whole Wheat Dough with Chandon Rose.

I spent 20 minutes in my wine store to decide the perfect pairing for my dream meal. I almost walked away with a California Merlot….just to think!? I love that this sparkling wine cleansed my palate from the fat in the cheese and proscuitto, yet proved to be a perfect companion for the sweet fennel and grapes.

I would like to own a restaurant one day. This will be on the menu. (Visit me?)

So how did I think of this? Well, I was having another one of those “OH, NO! What should I have for dinner?!” moments. I almost got take-out sushi but I wasn’t in the mood. After doing several laps around my grocery store, I spotted these red grapes in the produce department. I needed them, and they needed me. It was decided: Dinner would include grapes. I love the idea of roasted grapes to intensify flavor and add a jam-like consistency. Plus, my favorite foods include: cheese, bread, cured meats and wine. Why not just throw them into one decadent creation? Exactly. Pre-heat your oven to 450 and toss a bunch of grapes with olive oil, kosher salt and cracked black pepper. Roast ~20 minutes.

I made a last minute decision that I wanted to make pizza, so I purchased store-bought whole wheat pizza dough, and tore a hunk off. Rolled it out on a floured surface and brushed it with a little olive oil. Bake for 10 minutes and allow to rest.

In the mean time, I thinly sliced a small bulb of fennel and caramelized it with butter, olive oil, kosher salt and pepper over a medium-low flame. Much like you would an onion.

Add ~1-2 TBS finely chopped parsley to the caramelized fennel.

Top pizza crust with caramelized fennel, roasted grapes, St. Agur Blue Cheese, 1 slice of thin proscuitto and a drizzle of olive oil. Return to the oven until melted and good.

After writing this post, I had a few squares of Lindt Dark Chocolate Intense Mint. So much for a dessertless night.

Roasted Grape, Caramelized Fennel & Prosciutto Pizza

(Serves 1)

• Store bought pizza dough (a hunk.)
• 1 bunch red grapes
• olive oil
• kosher salt
• cracked black pepper
• 1 small bulb of fennel
• 1/2 TBS unsalted butter
• St. Agur Blue Cheese
• Parsley

1. Pre-heat oven to 450 and coat a bunch of red grapes in olive oil, kosher salt and pepper.
2. Roast for ~20 minutes until grapes are plumb and juicy. Remove from oven to rest.
3. On a floured surface, roll our a hunk of pizza dough. Brush with olive oil and bake about 10 minutes.
4. In the mean time, caramelize your fennel.
5. When lightly brown, remove from heat and toss with parsley.
6. Top baked dough with fennel, roasted grapes, and blue cheese. Tear a piece of proscuitto over the top, drizzle with olive oil and return to the oven to meld (5-10 minutes)
7. Garnish with more parsley and enjoy!

Combining Flavors,

Nora

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