Relatively Delicious

"It's the center of gravity, a major planet that's just disappearing," said chef and author Anthony Bourdain, who said Gourmet was the first food publication to give him a chance as a writer. "There's been a lot of speculation about this happening, but I'm still stunned."

Cover circa 1947


Terrible news. Gourmet magazine to cease publication

Good news. Kristin thinks Cooks Illustrated is better.

Really? Eggs on pizza? Hells yeah. Especially when you add slabs of Nodines bayou bacon and chives, shallots, parsley and a half block of parmesan cheese. Oh yeah, using fresh pizza dough here is a absolutely necessary.

See how the NYTs does it.

As we head into summer (everywhere except Michigan), I have one piece of advice that will be sure to change your outdoor gatherings and barbecues:




Seriously, it may seem a little strange, but the flavor of a grilled avocado is enlightening; whether its smashed into guacamole or eaten sliced with a little salt and olive oil.

Just halve your avocados, peel off the skin, remove the pits, and place in a bowl. Douse with olive oil, salt, pepper, and squeeze half a lemon (to prevent browning) and lightly toss. Throw them on the grill for about 3 minutes a side. You want to get a good portion of each side caramelized, but not charred. Served sliced with more olive oil, or smash while still warm into whatever guacamole recipe you prefer (warm guac tastes amazing -- try adding sauteed basil and parmesean or feta cheese).

Well if I dont post this now, it will end up being an entire year without a single post. Pathetic. Plus I can't give Tosh the satisfaction.

So I am kicking off a flurry of posts with this:

Ricotta Pancakes with Lemon (or Passionfruit) Curd



These are not your normal pancakes from the box. That really goes unsaid on this blog. I dont know, Kristin do we use things from boxes often?

Super light and fluffy with the creamy taste of ricotta holding up the sweetness of the fresh lemon curd -- the powdered sugar really only acts as a garnish. I tried out some Passionfruit Curd from Thrusday Cottage and it gives it a lighter sweeter taste than the fresh lemon curd. BTW, fresh lemon curd is ridiculously easy to make. Try pairing these bad boys on a hungover sunday morning with a little French 75.

Check out Serious Eats for the recipes.

While I don't live in California I certainly covet a good Mexican meal. I'm on the west coast every few weeks and I always get at least a couple Mexican meals in during my stay.

Last week I had one of the best Mexican meals ever - it was real, down-home authentic Mexican food. There was no overly complicated, americanized overly cheesed and sauced chain food. It was the same simple but delicious menu that you'd find at any self-respecting taqueria in California.

What set this restaurant apart was the freshness of the ingredients and the lovely way the food was presented. My chicken tortilla soup - homemade, fresh, with veggies and queso - was served with a side of cilantro, lime wedges and dried herbs for the diner to add according to their palate. The chile verde was devine - it was tender and juicy, not overly fatty - with delicious refried beans and more of the fresh queso. Best of all, the agave margaritas were literally the best I think I've EVER had - including those in Mexico! As much as I like the food, the margaritas were so good I'd go back just for those.

Picante is the name of the restaurant and they are located in Berkeley. The rumor is (and I have not confirmed this) the owners were previously with Chez Alice - not a surprise considering the attention to quality, freshness and detail. They use a lot of natural and organic ingredients, locally and naturally raised meat (Niman Ranch, etc) and are committed to authentic ingredients.

But most of all - it was really good. I can't wait to get back there for another Picante fix!

As our first post we spent a weekend making homemade raviolis. It wasn't supposed to take the whole weekend, but somehow it was 9pm on Friday night before we even were in the grocery store buying our ingredients. Needless to say, it was 2am before we sat down to eat our first raviolis and it was late Saturday before we could finish making our big batches. All the effort was definitely worth the effort and we still, a month later, are enjoying our efforts! Here is the pasta recipe plus the four fillings we used -

For fresh pasta: See the video below (or follow directions on the first recipe link). Making fresh pasta seems daunting at first, but after trying it out a few times you begin to get the hang of it and its actually very simple... and definitely worth the effort.

Here is Dave making homemade pasta dough for the ravioli -





Here are the recipes we used for the fillings:

Arugula and Goat Cheese Ravioli

Cheese Ravioli with Fresh Tomato Sauce
We made two versions of this recipe:
1. Ricotta and Parmesan only
2. Ricotta, sundried tomato, basil, and smoked mozzarella
We also used this sauce instead (but add a 1/4 cup red wine).

Artichoke and fennel ravioli

Enjoy!