Blog Archives

Risotto with Butternut Squash

I came up with this dish a few weeks ago for a beer tasting we were having at the club. This particular risotto recipe is deliciously rich, and may be served as an appetizer, or main dish.

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Apple Crisp

Apple Crisp

This is a 3-layered fall dessert that is perfect for this time of the year!

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Breakfast Grits

Breakfast grits are delicious.

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Istanbul Sofra, Pittsburgh, PA

Many different restaurants have occupied the space at 7600 Forbes Avenue in Regent Square. One of the busiest intersections in Pittsburgh, it would …

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Clarified Butter

There are a few secrets that chefs don’t share with the general public- tools they use in commercial kitchens to make their jobs …

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Tiramisu Recipe

Tiramisu Recipe   Tiramisu is a light, creamy Italian dessert. There are many layers of flavors within, including brewed coffee, mascarpone cheese, and …

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Guacamole Recipe

Guacamole Recipe

I’ve recently been spending some time in the kitchen perfecting my guacamole recipe- give this a try and let me know how it works for you!

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Mango Salsa with Strawberries and Pineapple

Mango Salsa with Strawberries and Pineapple is simple to make, and delicious. This particular salsa goes perfectly on grilled fish, and chicken. If you’re a vegetarian or vegan, simply lap it up with some fresh tortilla chips!

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Roasted Garlic

 

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Cookbook Review: ‘School of Fish’ by Ben Pollinger and ‘Sweet and Southern’ by Ben Mims

Freshness matters most with seafood, which helps to explain why, a few generations ago, the culinary taste of most Americans stopped at the water’s edge. Unless you lived near a port or a well-stocked river, bay or lake, most of your seafood came out of a can. Even today—after breakthroughs in flash freezing and rapid transport—many of us who enjoy sushi, ceviche or an array of fish and shellfish entrées at a restaurant shy away from all but the simplest seafood preparations in our homes. It’s as if an atavistic reaction to the otherness of the underwater world makes us uneasy—if not downright queasy—when faced with the reproachful glance of a glassy-eyed sea bass staring up at us from the cutting board.

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