Welcome to a place where food meets art!

Now We're Cooking!

Thursday, September 22, 2011

Tuesday, August 2, 2011

Limoncello!......nuff said.

Spicy basil Buffalo meatballs in a Port sauce with Parmigiano Reggiano pepper cream.
NEVER throw away your Parmigiano Reggiano rinds! 
Let simmer in heavy cream on low for an hour or so.
These are mini meatballs. Makes a wonderful appetizer.

Monday, January 17, 2011

Make a wish...

A fun birthday cake idea for the tofu lovers in your life. Dress it up anyway you like. This one has green onions, shaved carrot curls and a ginger soy icing. 

aah...Summertime. We miss you.

Fresh Pugliese with Dalmatia Fig spread and chevre marinated in olive oil, raspberries, pink peppercorns and mint leaves.