Dave and Kristin (brother and sister) grew up in a family that loves food - and wine - and spends much of their quality time enjoying both.
We love to innovate in the kitchen together, creating new recipes or trying new challenges (like making homemade pasta). Dave is moving away to grad school so we're starting this blog as a way to virtually cook together and share our love of food with others that share our passion. Please share your favorite recipes, enjoy ours, and bon appetit!
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.
pre-greens
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:
GRILL YOUR AVOCADOS!
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.
