pasta

spaghetti con acciuche e mollica AKA spaghetti with anchovies and breadcrumbs PLUS an invitation for a food blogging chocolate truffle cooking challenge

May 6, 2011

This recipe comes from another Mary Taylor Simeti book, SICILIAN FOOD: Recipes from Italy’s Abundant Isle. I’m fascinated by Sicily right now and have gotten more into making food that hales from there. Torta Paradiso from her book, Bitter Almonds, was just the beginning.  (For the chocolate truffle challenge, see the end of this post.) […]

Read the full article →

rigatoni alla Norma alla Devaki

April 1, 2011

We’ve been following Devaki’s eclectic, always satisfying, food blog, Weave a Thousand Flavors, for a while now. Like us, she takes a multinational approach to food. Her recipes come from everywhere, so you will always find something that suits your palate. If you haven’t been already, we highly recommend her site. Click here to check […]

Read the full article →

spaghetti with foraged sow thistle

March 17, 2011

The Bay Area has been lucky this year with the rainy season. We’ve been getting plenty of water, so we’re all set for a beautiful spring. It’s fun to travel to the countryside right now to see the mountains completely green. When I first moved to San Francisco I wasn’t too sure about the so-called […]

Read the full article →

heartache tagliatelle custard

March 14, 2011

This recipe is part of a cooperative “cook-off” with my darling blogger friend, Heavenly, from donuts to delirium, and Christina, from Buenos Aires to Paris. I’ve been wildly excited about cooking with these two and remain thrilled to have been included. If you haven’t already, be sure to check out their cool blogs soon and […]

Read the full article →

ravioli stuffed with pumpkin and shitake in sage and trumpet mushroom sauce

February 25, 2011

The inspiration for this dish came from necessity: Hegui carved a truly gigantic French pumpkin into medium sized cubes to make pumpkin coconut compote, but there was too much pumpkin. He also made a variation on Brazilian quibebe, but there was still too much pumpkin. He gave some to Jasmine T for her pumpkin pie […]

Read the full article →

spaghetti with broccoli rabe pesto

February 21, 2011

We at weirdcombos love eating broccoli rabe. This underrated vegetable is packed with distinct flavors, ranging from grassy, to spicy, pungent, bitter, sweet and nutty. Our most common way of eating it is sautéd with olive oil, garlic and tossed with ear shaped pasta topped by a generous amount of fine Parmesan. I think that […]

Read the full article →

spaghetti with sea urchin

February 17, 2011

I came across this recipe ages ago in a really cool cookbook, Sweet Myrtle and Bitter Honey. It is about Sardinian food. Hegui and I saw the author, Efisio Farris, give an interview and cooking demonstration on some Martha Stewart show a few years ago. I immediately got the book, read through it, then got […]

Read the full article →

spaghetti in zinfandel sauce with broccoli rabe, garlic and chile

October 12, 2010

I saw this recipe in the most recent edition of Wine Spectator in that story about cooking and wine tasting with Michael Chiarello. It reminded me of a dramatic and colorful variation of orecchiette with broccoli rabe. The red wine really stains the spaghetti beautifully. Chiarello’s recipe calls for Calabrian chile paste, which we didn’t […]

Read the full article →

mustard sauce masala over black cod

September 3, 2010

Last weekend was Callie’s last spent with us. She’s now back to work in Charlottesville. She and Elizabeth were marvelous guests, and we hope that they’ll return soon. I enjoy have guests from out of town every now and then. This way, we can see San Francisco through tourist-eyes and often we’ll do things that […]

Read the full article →

vegetarian Bolognaise ragu

August 17, 2010

I’ve been thinking about what to make from “soy chorizo,” that mystery product that Hegui discovered lurking on the shelves of Trader Joe’s recently. I guess it’s intended as a meat alternative. So what could be better than taking a stab at the ultimate Italian meaty pasta dish: Bolognaise ragu, or as we called it […]

Related Posts with Thumbnails

Read the full article →