New-fangled Squash Lasagna

This lasagna is a real crowd pleaser: creamy without being oily with a good punch of squashiness. It lacks the often painfully long lasagna prep and is very easy to throw together. I've gotten a lot of compliments on this pan o' noodles, and we all know how much I love to be flattered.

Venison bourguignon (aka How to make the best out of a roadkill situation)

Dinner parties are one of my favorite things in the world. I love to plan the meal, turn on the backyard twinkly lights, and spend the whole day cooking something fabulous. When a hunk of deer turns up in your neighbor's freezer, you know it's time for a dinner party of your own.

My own dear neighbors offered up some of their venison (not roadkill, sadly) for last night's soiree and it was pure perfection. We found a tasty looking recipe on Pinterest and, with a few tweaks, it was soon our very own:

Venison bourguignon with crispy roast potatoes. 

Nonnie Sauce (Majorly delicious spaghetti and meatballs)

This is a very old Pelliccia family recipe that my dear father has consented to promote on the interwebs via my blog. Consider yourselves quite lucky, because this meal is a real treat!

The recipe was created by my great-grandmother Rosa, a southern Italian from Vico Equense whose family immigrated in the late 1860s on their very own vessel. She married my great-grandfather, Orlando, whose family was from Verni, a small town in northern Italy right outside of Lucca. I was actually fortunate enough to meet this branch of our family a few years ago, where we learned that Orlando was born in the Puccini house. No one knows why, but it's our claim to fame!

This ain't Barilla, baby

No more boxed pasta for you, trooper. This is the real deal, the stuff Kraft workers dream of and only experience in fantasty (fantasy + tasty) worlds. So come on down for some

Homemade Pasta.

Not your average Butternut

Hello friends. Here in California, we like to think that we have seasons just like the rest of the country. It's not true, but we enjoy our dreams. With November in full swing and Thanksgiving a mere stone's throw away, it's time to start prepping our innards for the onslaught of starches and festive holiday foods. We may not have snow and colorful foliage, but we can cook with the best of them.

And what's better than a delicious twist on a classic? Not a whole lot.

Butternut Miso Soup with Fried Leeks. 

Pig in a Pretzel

My lovely coworker, Mike, recently struck up a fun deal with yours truly: I make some epic tailgating foods, he posts them on his awesomely epic sports blog, Cosby Sweaters. We started with something delightful:

Pig in a Pretzel. Go here for the full post!
Nommynom nom

Delightfully heart-stopping

All things you know and love: bread, butter, ranch flavor, bacon, and cheese. I know, I know-- what was I thinking? Don't I value my arteries? To all you negative Nancies, I say only this: you are just jealous. I saw this recipe on Pinterest and had to unearth it's origins and make it myself. Without any further ado...

"Cheddar Bacon Ranch Pulls". This is amazing and addictive. You will punch people in the face to get to it first. You might even sacrifice your first born for another hit. So be warned-- don't enter into this culinary adventure if you're emotionally distraught; you might find yourself suddenly covered in bacon bits, with butter smeared across your best face. Food-binge blackouts are the worst!

Shake and Bake...

..some cake! I've been having a lot of fun experimenting with baked goods lately. We (Lo-lo and I) had a delightful yellow cake from Alice Waters (1234 cake) that had a layer of snickerdoodles baked into the center.

This little piggy got sauced

I am fairly intimidated by sauces of almost any variety. So when my friend David made a delicious pork shoulder sauce with what seemed to be minimal trouble and intelligence (just kidding, David. You can untwist your panties now), I got inspired. I got excited. I got...

...Slabs of meat! These piglets became a hearty Pork and wine sauce, stew, type thing. This has to simmer for several hours, so make sure you allot an appropriate amount of time for it or else it won't meld properly.

Creamy Pea Pasta

It may sound stupid, but it is so good. Giada gave it some other name, but let's face it: mine is better.

Italian Sausage, sweet peas, and mascarpone pasta. Boom goes the dynamite.

I brake for fried foods

Lauren and I decided to go with Southern cuisine, after much deliberation and battles of will. We threw around Red beans and Rice, Gumbo, and a variety of seafood dishes, but finally we settled on a dish that no one can be dissatisfied with:

Fried stuff on bread with some vegetables as an afterthought! Or, as it is more widely known, Shrimp Po'boys.

Flippin' Frittatas

One does not actually flip a frittata, so don't go trying anything crazy here. But I would highly recommend giving frittatas a shot for a whole slew of reasons: you can make them super healthy, they are delicious hot or cold, and it's a great way to get rid of leftover veggies or meat. I went on a major food kick over the Fourth of July and made everything from Peach-blueberry pie to Strawberry Cake to Filet Mignon. But what really got me thinking was a discussion I had with my cousin Kathy about frittatas and how gosh darn delicious they are. So here it is:

Golden Chard Frittata with Goat Cheese, Caramelized onions, and Yams.  Isn't it pretty?

Wedding Cupcakes for all!

This post is basically to highlight the awesome cupcakes I did for a wedding a few weeks ago for my friends Seth and Mia. They chose chocolate cupcakes with chocolate buttercream and strawberry cupcakes with vanilla buttercream. All were topped with marzipan sweet peas.

Not only were the cupcakes fabulous (high-five, self!), but the wedding was gorgeous. I was so glad to be a part of it!

Cracker Toffee

It's been too long, foodie friends! Let's bring sexy back with a tasty treat:

Ritz-cracker Toffee! Huh?

No Soup for you!

I am totally kidding, of course you can have some soup. But sadly the internet has not come far enough to have me send it via the world wide web, so you'll have to get off your couch and make it yourself. Tear yourself away from "Dancing with the Stars" and get crackin' on our latest endeavor:

Sausage, Bean, and Kale Soup with a side of Beer Bread. Ta-Da!!

Now that's what I call Bacon

Hear ye, Hear ye! Gather the troops and bring in the cows, it's time for finger-lickin' favorites all combined into one pan:

Deep Dish Bacon and Caper Pizza.

Bread and Circuses

Hello Friends. You're all going to be drawn to this recipe like a moth to a flame because it's just that good. For those of you blessed enough to see me on a regular basis, you probably have already tried this and are beating your heads against the wall as your body goes into withdrawal. Before you get out the crack pipe in an attempt to find a substitute for this food high, take a moment to calm your nerves and read the recipe. This comfort food will soon be nestled in between your chompers:

Focaccia spiked with garlic, rosemary, and chili flakes and topped with sliced shallots. As Britney would say: Ooh Ooh Baby!

Peanut Butter Cookies...with a twist

I know many people do not like peanut butter cookies, but hear me out. Not only is this recipe fabulously peanut butter-y and perfectly moist, it has....

AN OREO STUFFED INSIDE. And Oh. Holy. Moses...It is incredible. You simply must try it. Not only is it as super fabulous as a pair of red leather chaps in the Castro, it's fast and easy to make.

Pies of Meat

There's nothing like ending a wonderful Easter weekend with pounds and pounds of leftover lamb and some Miley Cyrus blaring out of your sub-woofer. The pastry gods decided to give me a real hankering for some flaky, savory goodness; hence, the Lamb Pasty:

 I'm not sure where the hankering for Miley came from, but I am not one to deny myself guilty pleasures every now and again.

Let's Play Passover

My family is a strange mix of Catholic, Jewish, Atheist, and some form of Protestant. This Easter we decided to abandon the Jesus worship and hit up the Old Testament with a good old-fashioned Seder.

Don't get me wrong; I love a good Cadbury egg as much as the next Anglican (I still packed these away with gusto, never fear). But every now and then we all appreciate the guttural tones of Hebrew chanting before we dive into strange dishes like Gefilte fish and potato kugel.

Cracker Cracker!

I was looking for cupcake recipes this past weekend (Seth and Mia's wedding is coming up! Cupcakes for all!) and stumbled upon dear Nigella's Irish Blue Cheese Crackers.

Dear Nigella does seem to have a tiny issue with being a little, ah, forthcoming. But by gum the lady does know how to make a mean cracker.

Unchartered Territory: Vegan Doughnuts

Sounds like a damn horrible idea, right? Let's be honest, most of our ideas about vegan food include the word horrible and often hit the metaphorical nail right on it's head.

No eggs? Ridiculous.

No dairy? Blasphemous.

No animal, no FUN.

Tomatoes and Potatoes

It's less boring than it sounds. My trusty associates and I decided to embark on an adventure of epic proportions for this week's culinary delight: Gnocchi.

Topped with Tomato-Cream sauce and Arugula. Major noms!

Rice is nice...

...but liquor is quicker! Today, you get the best of both worlds with some tasty Saffron and Squash Risotto. A touch above easy but nothing too complicated, with a very comforting and creamy result:

I had this all by itself (a horrid thought to you raging carnivores out there) with a lovely glass of wine. Beringer Pinot Noir, if you must know. I don't know if you're supposed to have risotto with red, white, or grappa, but this sounded tasty.

Ides of March Calls for...Caesar!

Salad, that is. I know the Ides have passed, but that doesn't make this salad any less tasty. Plus, it's another easy recipe that is sure to impress even the most mentally-deficient of your friends. After all, we Italians are always impressive.

Proper British Grub: Lemon Curd

I know, people. It's been about six weeks since my last post, and I'm sure you're all suffering from the loss of my witty diatribes. But try and put yourselves in my shoes-- I haven't eaten since that damn gumbo! It's been rough. But what better way to wrangle myself out of this pity party than with a nice, comforting batch of....

Lemon curd?

Yes, by Jove! Lemon curd! For those of you without British grandmothers (apologies for what must have been a dull and love-less upbringing) or who are victims of just sheer ignorance, you should know that this curd, this lovely curd, is one of the most beloved treats of yours truly.

Why should you care? Because this is my blog and I say so, that's why. 

Southern Hospitality

That's right, people. We may not have a festive parade, insanely drunk citizens, shiny beads, or a hurricane warning every other week but we do have...

Coconut Cake and Okra Gumbo. Oh. Yea. Baby. Y'all are gonna be real happy after this here meal.

Chop me up

A quick an easy way to dice onions, so you don't have to spend the evening assuring everyone that you weren't crying over lingering memories of Old Yeller.

Cut the onion in half from root to bud. You will want each half to have "ends". Peel off the crispy outer layer.

It's a chick pea party

I know it will be hard, but try not to be too jealous of this awesome meal I just consumed. I can feel your efforts straining across the world wide web, and I pity you.

I felt inspired by a friend's description of his Tuscan dinner as the best dinner this year, so I decided to grab that metaphorical bull by his gnarly horns and craft my own. It almost proved impossible as my cupboards are fairly dismal, but being resourceful and so fabulous, I made the most of what I had. The result?

The Odd But Delicious Creamy, Lemony, Chick Pea, Spinach, and Arugula over Garlic Polenta. That is the full title.

Finally! Lemon-Lavender Cheesecake

After weeks of agonizing over creating the perfect recipe, possible flavor combinations, and taking hits on the old self-esteem, I have found IT. Or at least, my IT.

("It" comes with a bottle of Calcium supplements... didn't you know?)

A week or so ago I found a suitable Lavender Cheesecake recipe that yielded a tasty non-baked concoction. The only baked cheesecakes I consistently like are my mother's and Trader Joe's. I infinitely prefer "mousse" varieties since they are less dense, easier to prepare (baking those darn things creates more stress then the stock market floor), and taste like magic. The above recipe had a good lavender flavor a day after it was thrown into the fridge, but it was not very firm and lacked shape. Since good ole' Paula Deen makes a killer Key Lime cheesecake that holds up extremely well, I decided to follow in the footsteps of our automobile makers and create a hybrid.

Boot and what now?

Boot and Shoe Service (duh).  No, it is not a cobblers or a place to find really cool antique cowboy boots that John Wayne wore in some Western movie eight thousand years ago (that's about how old he is, right?).  It is the sister restaurant to Pizzaiolo that serves appetizers, salads, and pizza and yes, has a weird name.

My friend Jeffrey is one of the chefs there and at risk of sounding like a preteen who just received some juicy gossip she just HAS to pass on to her bffs via text, OMG. This place knocked my socks off, and I wasn't even wearing any.

Hummus Shmummus!

After making such a splendid batch of pesto it seemed like a royal shame to have it sit alone in the fridge without a playmate. Being the generous and obliging soul I am, I decided that hummus would be a fitting companion. So I went to work.  And do you know what I discovered?  Do you know what hit me over the head like a drunken polar bear as I licked my greedy little fingers clean of chick-pea delight? This simple beast is not so simple. It's a real JERK sometimes.

I can never seem to imitate it, and that scares me.

What do they put in that stuff? Sabra, Trader Joe's, whoever-- I am at a major loss here, people.  I want it so bad and it's supposed to be easy enough for a blind chipmunk to make, but it never seems to taste as good as the store-bought.  I liked mine just fine and it was amazing with the pesto, folded up in a wrap with some spinach. But it lacked that thing. That missing link.  Find it I shall!

In case you want my recipe (why wouldn't you after the above delivery of its merits) here you GO!

You're making more lasagna...?

Yes.  Yes I am.  Ever since I lectured myself on the beauty and wonder that is a perfectly crafted lump of pasta-sauce-cheese, I just can't get enough of the stuff.  I found myself sneaking (who am I hiding from? my cat?) into the refrigerator late at night (grandma here considers "late" to be about, oh, 8:45pm) and snarfing spoonfuls.  I had to hide it in the freezer.  Whew! Dodged that bullet.

But now the guns are blazing again, ready for round two.  AND I'm going to finish it off with a lavender (there it is!) cheesecake with a lemon glaze.  What's the number for Jenny Craig...? Get it on my speed dial, STAT.

MMmm calories.

Lemon sans Lavender...

I promised Lemon-Lavender Bars, an excursion into the unknown (at least for me), but alas.  Every other conceivable spice/herb/plant based baking item was on the shelf, but not our much sought Lav!  Could I interest you in a lemon-gumbo file bar?  No?  How about essence of cardamom? Maybe not.

Well, let's not cry about it.  Biting into a lemon bar reminds you that there still is good in the world, so we won't deprive ourselves of that joy just because some stupid grocery store didn't have the common decency to properly stock their shelves...names shall remain unmentioned.

I have yet to be let down by this recipe; after all, it came from my grandmother (she was a saint, and must have gotten this recipe from God himself).  On top of that unbeatable reference, it's easy as pie (which, funnily enough, isn't actually considered to be so easy.  More on that in the future.)

Let them eat cake

Here is a cake I made for my friend's mother:

White cake with lemon curd filling and cream cheese frosting.  I had intended to make a lavender frosting, but that idea went south when the meringue-buttercream curdled.  I very nearly cried!  It's hard to invest a pound of butter into a failed experiment.  But my next experiment is going to be even greater: Lemon-lavender bars!!! Are you ready for that jelly?

Until then, I will tide you over with the cream cheese frosting recipe, courtesy of Baker's Illustrated (the best baking book EVER) and tweaked a tad by yours truly.  This frosting was the perfect tart/sweet ratio and stood up well after piping. 
8oz cream cheese, softened
5T butter, softened
1 T light sour cream
1/2 t vanilla (or orange, almond, whatever goes best with what you're making)
1 3/4 c powdered sugar

Whip the first four ingredients in a standing mixer (the cream cheese and butter MUST be soft-- if not you will get lumpy frosting indicative of complete failure), scraping down the bowl.  Add the sugar and beat til smooth.  Lick fingers and dance around kitchen in ecstasy. 

The ever delicious and nutritious: Lasagna

Oh sure.  You could slap some beef ragu on some penne, maybe mix in a little cream if you're feeling frisky, and then call it a day.  But where's the love?  The comfort? The blood, sweat, tears??  If you want people to think you're merely average then I implore you to follow through with the above method of entertaining.  It'll get you a solid 3 out of 5.

But not this lady.  I want people (and by people, sometimes I mean just me...sometimes it's all just for me!) to know that I positively slaved over a complicated process that would make even Leonardo cross his eyes in wonderment.  And why?