• pasta,  vegetarian

    Greek Burned Butter Pasta

    Let me start by raising a glass to Diane Kochilas, queen of Greek cuisine. Unbeknownst to her, she revolutionized my recipe. This epiphany was a game changer. My pasta was already delicious, but now it is delicious X 10! Before I stumbled upon Diane’s video, I always made this dish the way my mom made it. After all, her people are from the island of Rhodes. They were obviously experts! Yes, they knew what they were doing. We loved Mom’s browned butter pasta. We begged for it. But Diane just put this recipe on steroids. Her secret? Layers. Yep. She puts a portion of hot pasta in a big bowl…

  • drink,  frozen

    Tipsy Blueberry Milkshake

    WARNING: This is an “adults only” post. These milkshakes are for grownups. This grown up milkshake will make you feel like there is a party in your mouth. And the best thing about this party? You’re invited! Like the tipsy cherry milkshake, this recipe is also full-proof–you can’t screw it up. Even when it goes wrong, it is still right.  Boozy milkshake boo-boos are still very consumable (wink).   This one is my Tipsy Blueberry Milkshake. Drop by any time. My blender is always churning. Tipsy Blueberry Milkshake for 2   INGREDIENTS-ish*   1   cup tipsy blueberries + ½ cup 2   cups vanilla bean ice cream ⅓  cup whole milk…

  • eat

    Tipsy Blueberries

    If you’ve never macerated before, it’s time you learn how. People have been doing it for centuries, always with a happy ending. Blueberries like to be macerated. Tipsy, macerated berries are happy berries. They beg for amaretto. Give them an adult spa day–soak them in liqueur overnight for full infusion. Macerating them preserves them and releases their juice, leaving you will a succulent syrup.    Add them to club soda for a refreshing drink. They are also delicious over Greek yogurt, cheesecake, pancakes, ice cream, or in crepes. Or you could put them in a Tipsy Blueberry Milkshake.   Tipsy Blueberries INGREDIENTS 1    cup amaretto ⅔   cup water ½   cup…

  • eat

    Tipsy Cherries

    If you’ve never macerated before, it’s time you learn how. People have been doing it for centuries, always with a happy ending. Let’s start with cherries. These cherries are about to get tipsy. (They are much happier that way.) I macerated them in brandy. Macerating them–soaking them in alcohol–preserves them and creates a saucy little pleasure. This recipe for cherries rivals Luxardo cherries (Marasca cherries soaked in a tart Maraschino liqueur syrup).Gift your friends with these jewels and you’ll have a friend for life. Pit your cherries. Using a cherry pitter makes the pitting process much more palatable. Pitted cherries really soak up the brandy, which is exactly what we…

  • drink,  frozen

    Tipsy Cherry Milkshake

    WARNING: This is an “adults only” post. These milkshakes are for grownups. Grown-up milkshakes make happy hour even more happy. Besides that, the recipe is full-proof–you can’t screw it up. Think about it: many recipe mess-ups go in the trash; however, boozy milkshake boo-boos are still very consumable (wink).   This one is my Tipsy Cherry Milkshake. Tipsy Cherry Milkshake for 2 INGREDIENTS-ish* ¾  cup of tipsy cherries + ¼ cup 2   cups vanilla ice cream ⅓  cup whole milk 2   ounces of bourbon           whipped cream           chocolate syrup           chocolate shavings   DIRECTIONS Add the ¾…

  • The Raven's Nest

    No Such Thing as a Common Raven

      I refer to one section of my blog as The Raven’s Nest. Why? Because it is a collection of things I like, similar to a raven’s collection of shiny objects with which to line its nest. Actually, while that is an endearing thought, it is a misconception. Ravens do not hoard shiny objects. Regardless, I like the notion because I do hoard shiny objects–and dogs and seashells and books–to line my nest.  Let me take this opportunity to share with you some truths about my spirit animal, the raven…

  • drink

    Sparkling Cham-Pom Cocktail

    This sparkling champagne pomegranate cocktail is an easy, elegant tipple–a perfect choice for the hostess who wants to enjoy her guests in lieu of tending a bar. This happy blend of pomegranate, sparkling wine, and vodka is a refreshing complement to party sweets such as petit fours. Pomegranate seeds are like rubies in your glass. Sugaring your rims beforehand is a nice touch. Fill your glasses with ice, add vodka and pomegranate juice, then top with a bright splash of champagne.   Serves 4 INGREDIENTS 1 cup sugar 1 cup water 4 ounces (1/2 cup) vodka 4 ounces (1/2 cup) fresh or bottled pomegranate juice 6 ounces (3/4 cup) sparkling wine…

  • be merry,  exploring

    Côte d’Azur—33 miles of heaven

    Cote d’Azur. It sounds sexy just saying it.           Where did you summer?             The Cote d’Azur.   Sexy. NICE, FRANCE Our first day here, we hit the ground running. We browsed the striped canopies of the Cours Saleya market on the periphery of Vieux-Nice (old Nice). Here we found an intoxicating number of vendors with cheeses, oils, artisan salts, breads, and fruits–the essentials for a picnic on the beach, or in our case, a picnic in Parc du Chateau. A bottle of sparkling wine in hand, we hoofed it to the top of the Parc du Chateau (Castle Park) for a…

  • eat

    Truffles were my ruin

    Truffles, as in the tuber kind. Truffles thrust me into a gastronomic divide–life before truffles, and life after truffles. French epicure and gastronome Jean Anthelme Brillat-Savarin once referred to truffles as “the diamond of the kitchen.” They are so valuable that people are employed as French Truffle Inspectors due to the presence of imposter truffles on the market. So valuable, in fact, that people will kill for them. Black truffles cost roughly $1000 per pound while white truffles straight from Alba demand an even steeper $6000-$10000 per pound. I was fortunate to experience these delicacies for the first time when I was fairly young. I was with my parents in…