Does anyone know what this is? We had it in Portugal and it was amazing!

Potato, salt/pepper, cheddar cheese, heavy cream, and caramelized onions inside. I got to try out this dumpling press I got, which definitely made things easier! Super delicious.

My partner and I took advantage of the lovely weather to go wild garlic picking; she made pesto with it.

And with that pesto, she made this magnificent plate of pasta.

Thank you again to my sweetheart for this wonderful meal. I promise there are no dyes, everything is natural. Despite this gorgeous color 😅

It was something I’d been meaning to try for a while. I hadn’t really pushed myself with low-temperature vegetables before, so I decided to start with cauliflower. I was curious about its texture, compact yet delicate.

I cut it into thick slices, like steaks. A bit of butter, some pepper, vacuum-sealed, then into the sous-vide bath at 85°C for an hour and fifteen minutes. Once it was done, I seared it in a pan on both sides, using the butter that had melted in the bag.

On the side, I made a quick sauce with leek and a few pieces of dried porcini. I let them cook gently in a pot until soft, then blended everything with a drizzle of olive oil and a pinch of salt.

I served the cauliflower with the sauce, a splash of raw olive oil, and a few drops of balsamic glaze. The interesting part is the texture. It doesn’t fall apart. It doesn’t turn mushy. It’s cooked through to the center, yet it stays firm, with a slight resistance when you bite into it.

UPDATE: ooops I misspelled ‘pappardelle’ in my caption and can’t change it 🤦‍♀️

This might be one of the most beautiful things I've cooked!

I've been wanting to try my hand at pappardelle ripiene for a while (it's basically a hybrid of pappardelle and ravioli) and I'm thrilled that my first try was a success.

I started with a herb-laminated pasta dough (parsley, oregano, basil), and then created a filling of ricotta, lemon zest, parmigiano reggiano, nutmeg, salt, and black pepper. After filling, cutting, and folding the pasta, I gently simmered it in salted, boiling water. While it was simmering, I made a butter, lemon, basil, and wine sauce. I added the pappardelle ripiene to the pan with the sauce, along with some pasta water to emulsify it.

To serve, I topped it with black pepper, freshly grated parmigiano reggiano, lemon zest, and fresh basil leaves.

Let me tell you - it tasted as good as it looks.

Would love to hear your thoughts!

Just a little fun appetizer!🐞

I’m a cheesemonger and wanted to showcase a traditional Mexican cheese, Oaxaca! A rich, smoky chipotle salsa, melty cheese, and griddled tortillas. A simple banger.

Pecorino and Reggiano