pasta water ladles & emerald basil

I've been engaging in inescapable daydreams.

Lately, when sleep-deprived and in a daze, I've caught myself engrossed within ink-rampant doodling...ahem, "food-aling."

My past humdrum sketches of
dots, flowers & hearts

have switched to

trifles, burgers & steaming cups 'o joe.

When engaged in daydreams, clouded sighs from high school crushes swiftly switched to college loves then to true culinary passion.

Even without an ingredient in sight, my recipes and menu ideas always stem from internal brainstorming and outside inspiration.

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Citrus candles in the ladies room may spur a desire for lemon bars. Texas gulf shrimp could create an urge for po-boys and made-from-scratch remoulade. Browning bananas create a sudden need for what else? Banana bread.
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To plan a dish, I always start with one component that provides inspiration:

fresh mint from the garden,

a handful of dried plums,

homemade tortillas from the market,

local garnet tomatoes,

or stand mixer dreams of almond cake.

I then build ingredients similar to layering clothes in chilly weather.

Dark meat chicken will start to braise

with mirepoix undergarmets,

fresh herb accessories

& a blanketing of brandy...

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...a tender treat perfect for a crisp evening.
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For this oh-so-simple layered salad idea, I began with local cucumbers envisioning an hors d'oeuvre.

First stop: A cooler/pantry search.
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Ripe avocado? Perfect.
Green onions? Maybe...
Portabellas? Too heavy.
Cilantro? Basil would be better.

After I assembled a chosen few, I glanced at my newest bottle of Sevillano Olive Oil and nodded to myself in agreement.

Emerald Salad with Layered Local Cucumber and Basil with Ripe Avocado
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No recipe needed for this stunning emerald treat. So delicious you may even forget you're eating quite healthily.

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In a small bowl, I dressed fresh, sliced cucumber from local Carter Farms with a dash of Sevillano Olive Oil, a sprinking of kosher salt and fresh-cracked pepper.
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I next fanned dressed cucumbers in a circle on serving plate then topped with impeccably-hued local sweet basil leaves from B&G's Gardens. Top with ripe avocado slices, also arranged in a circle, and another sprinkling of kosher salt and fresh-cracked pepper.
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Finally, finish dish with a few slices of cucumber, a leaf or two of basil and a drizzle of olive oil.

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A flute of champagne with this anise-ridden, buttery salad and you'll soon be floating on clouds!

After some sips of bubbly, I prepared a rustic pasta dish for two in an effort to utilize some precious local eggplant and a whole wheat pasta gem from Lucido's Pasta and Herbs discovered at Keller Farmer's Market.

After shavings of buttery pecorino

(I always keep salty blocks of aged parmesan or pecorino in my cheese drawer)

and a sprinkling of tangy olive oil, Sunday supper was ready in less than 20.

Whole Wheat Angel Hair with Prosciutto, Fairy Tale Eggplant, Pecorino and Meyer Lemon Oil

Serves 2 with hefty appetites.

1/2 lb whole wheat angel hair
6 thin slices prosciutto di Parma
1 c eggplant, diced large
(I used small Carter Farms Fairy Tale eggplants sliced in half)
1/4 c shaved pecorino plus additional for garnish
2 T unsalted butter
3 cloves garlic, minced
1/4 c Meyer Lemon olive oil
(I used oil from Olivada Olive Oil Tasting Room)
kosher salt and coarse black pepper to taste

Preheat oven to 425. Arrange eggplant on a baking sheet with a sprinkling of olive oil, kosher salt and fresh-cracked pepper. Roast approximately 15 minutes until browned and cripy on top.
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Meanwhile, heat a small skillet with a dash of olive oil and prosciutto lined evenly. Heat over medium heat, flipping occasionally, for approximately 10 minutes until crispy on all sides. Drain on paper towels and set aside with roasted eggplant.
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Set on a large pot of water to boil for pasta. Boil pasta according to package directions or until al dente is reached. Drain reserving 1/2 cup pasta water and return to pot with pasta.
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Add oil, pecorino, butter, garlic, eggplant and rustic tears of prosciutto. Season with kosher salt and fresh-cracked pepper to taste then garnish with shavings of pecorino.

Oversized bites of swirled pasta were a joyous occasion spent with pours of red wine on my comfy slate-hued area rug.

If interested in an appetizer instead of main course, omit pasta for a unique antipasto. Crisp prosciutto, shards of pecorino, bitter eggplant bites and a drizzle of olive oil would be sublime for a cocktail affair!

a sexy yolk & pretzel votes

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I haven't made my Saturday morning Cowtown Farmers Market visit in months.

Shame on me!

It shouldn't be an excuse but my schedule has become topsy-turvy working nights, random days and weekends. This Saturday, I brushed my excuses aside and arrived bright-eyed and bushy-tailed (err...sweatpants, matted hair and no makeup) to my favorite market.

After arming myself with fresh baked goods, lovely tea blends and an armful of my favorite produce, I left at peace with myself muttering, "Never skip market again! Never skip market again! Never skip..."

I've always been one to cast away the "filler fruits" in fruit salads.

You know, those never ripe enough chunks of cantaloupe, pineapple and honeydew. After I aggressively reassemble my salads, only seldom berries, apples and bananas remain that I would choose over melon any day!

Growing up, my Mom would slice huge cantaloupe wedges over the kitchen sink and serve them with yogurt or crème fraiche. I could never get hooked on the ole' melon. I decided to re-introduce my taste buds to melons with a smoothie using a modest, green melon with a gorgeous, fragrant scent.

Market Melon Smoothie with Banana & Cinnamon

Surprisingly, the minor dash of cinnamon truly enhances the spicy melon flavor that lovingly tickles the back of your throat.

Serves 2.

1 c ripe green melon (I used local Green Nutmeg Melon)
1/2 banana
1/2 c fine grapefruit juice (I used Simply Grapefruit)
1/2 c skim milk
1 c ice
dash of cinnamon & turbinado sugar

Combine all ingredients and process in a blender or food processor until smooth and frothy. Serve cold with a melon chunk. On a recent warm afternoon, I quickly blitzed these in my cherry-red blender and sipped the entire glass over the kitchen sink-- reminded me of Mom.

After my energizing afternoon sips, I went into carb-overload with an extended patio session at Mellow Mushroom. Although the place has become a bit gimmicky for my taste with "too corporate" menus and excessive kitchen times, the homemade dough truly shines.

My beau and I sat on the misty patio (sans those pesky flies) and gulped icy Fireman's #4 with an array of hand-twisted pretzels:

garlic salted with mustard,
parmesan dusted with marinara
& cinnamon-flecked with luscious honey.

After an integral deliberation, the sweet confection reigned king for my taste buds. Go figure. After shared bites of piping hot pie with wicked pesto-draped chicken, sharp fresh garlic and delicate mozzarella, we were quickly calmed to carb zombies.

Everyone has done it.

You know, had one of those self-fulfilling prophecies when you make a homemade treat, take your first bite and think,

"Damn, I'm good."

This pasta dish triggered one of those moments for me. If you have time to boil water, you have time to make this dish-- sure to be a hit!

Farfalle with Organic Chicken Sausage, Brown Sugar, Okra & Crumbled Feta

Don't get me wrong-- I love me some fried okra.

I wanted to take a different approach with this recipe and truly showcase the starchy vegetable in a comforting environment with flavorful, seared sausage (lightened up with chicken), fresh garlic oil and a luxurious hit of brown sugar.

Serves 4.

2.5 c whole wheat farfalle (bowtie) pasta, cooked to al dente
4 organic chicken sausages, fully cooked
2.5 c fresh okra, sliced vertically
1/4 c extra virgin olive oil
1 T fresh garlic, minced
1/4 t red pepper flakes
3 T brown sugar

splash of dark beer (optional)

1/4 c crumbled feta
salt and pepper to taste

In a large sauté pan, brown chicken sausages with a bit of olive oil over medium heat until evenly seared. Set aside to drain on paper towels and slice on the bias.

Add garlic, okra and extra virgin olive oil to same hot pan. Season with salt, pepper and red pepper flakes. Sauté to combine then add splash of beer to deglaze brown bits of sausage left on bottom of pan.

Finally, add brown sugar, pasta and sliced sausage. Toss to evenly coat with sauce and readjust seasonings with salt and fresh-cracked pepper. Fold in feta. Serve hot.
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There is nothing sexier to me than cutting into an over-easy poached egg.

When seeking my favorite just-broken yolk indulgence, Tillman's Roadhouse sealed the deal with their Fried Farm Fresh Egg Sandwich (scandalous enough to make a priest blush).
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I guiltily savored two sexy eggs
laid between a homemade Kaiser bun,
house-smoked bacon,
white cheddar,
peppery arugula
& sofrito mayonnaise with glee.

Take one bite with a Bloody Mary and let your eyes roll back...

freeform pie & when pigs fly...

I used to despise certain foods.

Now, I love them.

My taste changes truly excite me! The less foods I dislike-- the better.

I like to see myself as open-minded and adventurous with nothing to hold me back from truly tasting cultures, practices and creativity that surround us daily in what we eat.

Raw onions,

briny capers,

spicy treats and mustard

used to be perpetually avoidable for me (sad, but true).

Now I welcome them with open arms.

The next "I hate" tastes to tackle:

hard boiled eggs, salmon, cottage cheese & raw oysters.

Ugh. When pigs fly...

My recent 3-day holiday weekend began with:

sparkling gems,

cosmopolitans &

Manolos

dancing in my head.

The time had come for Sex and the City 2 and I was thrilled!
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My girlfriend and I arrived glam and ready for:

cocktails & classy debauchery

at the newest Movie Tavern on 7th street.

I opted to sip Carrie's Royale complete with Moet champagne, raspberry and fresh mint while my girlfriend settled on the Cosmo-rita.

(yes, cheesy but we loved it!)

After a whirlwind Saturday night, I settled in for an all day cooking frenzy the next morning.

On my radar:

fresh pasta to recipe test &

fruit tarts for an appropriate Memorial Day BBQ

I started with my pasta recipe-- eager to contribute comforting ingredients with flavorful techniques and bright summer herbs.

Pine Nut and Ricotta Raviolo with Roast Cauliflower & Basil Butter

This recipe is an interesting combination of flavors:

sweet ricotta + basil

unctuous fresh rolled pasta + butter

earthy, charred roasted cauliflower

Yields 12 large raviolos.

Roast Cauliflower:

1 cauliflower head, cut into large chunks

2 T olive oil

1 t salt

Preheat oven to 425 degrees. Gently toss cauliflower chunks with oil and salt. Roast approximately 40 minutes, turning often, until dark brown and caramelized.

Raviolos:

3/4 c part skim ricotta

1 t lemon zest

1 t lemon juice

1 t minced basil

2 T toasted pine nuts (plus additional for garnish)

pinch of red pepper flakes

salt and fresh cracked black pepper to taste
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4 sheets fresh rolled pasta

1 circle cutter approximately 2 inches in diameter

Combine ricotta, lemon, basil, pine nuts, red pepper flakes and black pepper in small bowl. Lay out one sheet of pasta. Arrange 6 dollops of filling (about 1 tablespoon each) evenly on pasta sheet allowing for equal edges around.

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Brush around each filling an egg wash in a circular motion the size of your circular cutter. Top with the second pasta sheet and cut out 6 circular raviolos. Repeat procedure with remaining two pasta sheets.

Simmer ravioli in boiling water approximately 3 minutes. Serve beside roasted cauliflower. Drizzle with basil butter and a sprinkling of remaining toasted pine nuts.

Basil butter:

4 T softened butter

1/4 c fresh basil leaves

salt to taste

Combine ingredients in a food processor. Melt and keep warm to serve over warm pasta.
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After I tackled my pasta dough, I tackled my free-form pie dough-- one of my favorite sweets to make.

This pie dough is savory and buttery and the fruit boasts an incredible natural sweetness with the slight enhancement of a sugary accompaniment.

The trick to a buttery, flaky crust and ideal crostada is keeping everything as cold as possible until the tart hits the oven.

Nectarine & Blueberry Crostada with a Pineapple Glaze and Shaved Nutmeg

Pate brisee (pie dough):

1.5 c AP flour

1 stick unsalted butter, cubed and cold

1 t salt

8 T ice water

Fruit filling:

4 nectarines, sliced uniformly

1 cup fresh blueberries

1/4 c sugar

1 T lemon zest

2 T turbinado sugar

sprinkling of fresh grated nutmeg

1 egg, whisked and thinned with 1 T water

1/2 c pineapple preserves, heated and thinned with 1 T lemon juice

Combine flour and salt in a large bowl. With fingertips, "cut" in butter to dry mixture until butter is pea shaped.

One tablespoon at a time, add ice water until a homogenous dough forms. Knead dough several times, careful not to overwork, and form into a flat disk. Cover with plastic wrap and chill 1 hour.

Meanwhile, preheat oven to 375 degrees. Toss sliced nectarines and blueberries with sugar and lemon zest. Refrigerate to macerate.

Brush flour onto a cool, dry surface. Roll out chilled disk into a larger circle-- about 1/4 inch thick. Transfer dough circle to baking sheet covered in parchment paper. Chill on sheet for 5 minutes to firm up dough.

To assemble crostada, arrange macerated sliced nectarines in a decorative pattern leaving a 1/2 inch outside border to later fold over. Sprinkle with blueberries and turbinado sugar.

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Carefully fold over edges to seal crostada around fruit. Add your egg wash-- brush whisked egg mixture atop crust. Finish by sprinkling crust and fruit with grated nutmeg.
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Bake for approximately 45 minutes until pastry is golden brown. While crostada is cooling, brush tops of fruit and crust with heated pineapple preserves to add sheen and sweetness. Cut into squares and serve warm.

One bite of this

not-too-sweet

tangy confection

and you'll be

floating on Cloud 9.
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bûche de noël and a culinary school farewell

The time has finally come...I graduated from Culinary School!

The past 15 months have been exploratory, confusing, innovative, strenuous, stressful, relaxing, fun and exasperating all wrapped into one package. Not only did school teach me about food, but about personal relationships and a passion truly inherent within me.

I had my highs...
creative juices flowing with mystery baskets
perfectly-cooked custards in pastry class
nailing duck l'orange and quiche lorraine in classic recipes
being unusually comfortable with tofu, tempeh and soy products in healthy cooking

...and my lows:
an initial close to tears fear of raw chicken
lackluster beef stew in meat fabrication
overly-ambitious dishes in timed cooking
total breakdown in my pastry final

...but a lesson to remember from each.

After a sigh of relief after my final, my parents and aunts came into town for my delicious celebration of achievement. After a brief ceremony (I graduated with honors!), we headed to the reception (wine in tow) and enjoyed a delicious late-afternoon of cheeses, fruits, veggie tempura, pumpkin tamales, gingersnaps and a chocolate fountain with homemade marshmallows. Too nervous to eat, I personally celebrated with a bottle of red.

Later that evening, a big group of us trooped over to the newest locale on the 7th Street scene: Tillman's Roadhouse. The decor was funky, the cocktails were imaginative and the food was pretty tasty overall. Amongst a spread of truffled popcorn, peanuts, french fries with aiolis and fried pickles, we sipped on Blood Orange margaritas and attempted to chat in the bustling restaurant.

Entrees included a filet of beef with a chipotle demi glace, snapper with celeriac and sweet potatoes, Oaxacan quesadillas, airline chicken and chicken-fried steak that circled around the chic, oversized table. Dessert was an indoor campfire with fluffy orange, maple and coffee marshmallows, chocolate, grahams and a convenient tableside fire to roast away.

After my ravenous indulgence the evening before, I settled on a healthier comfort to make for dinner the next evening:

Turkey Lasagna with Whole Wheat Pasta

Substitutions and a subtle sweetness are the tricks in this recipe. I substituted ground turkey (lean, not extra lean) for ground beef or pork, part-skim ricotta for full fat ricotta and whole wheat pasta for plain. Fresh herbs, lemon zest and vanilla sugar added subtle depths of flavor as well as freshness. I also amped up jarred tomato sauce to add ease to the dish.

Yields 4 servings.

Turkey with tomato layer:

1 lb lean turkey

1 small jar tomato sauce (I used Newman's Own)
2 T fresh parsley
½ white onion, diced
3 cloves garlic, minced
2 T vanilla sugar (plain sugar will do if necessary)

1 t herbs de Provence
1 t crushed red pepper
Salt and pepper to taste

Start by sauteing onions, herbs de Provence and red pepper flakes with olive oil. When onions turn translucent, add ground turkey and cook until turkey crumbles and turns opaque. Carefully drain any excess fat (fat should be minimal). Add garlic, vanilla sugar, salt and pepper to combine. Finally, add tomato sauce and let mixture simmer and thicken while preparing remaining fillings.

Ricotta layer:

1 container part-skim ricotta
2 T fresh parsley, minced
Zest and juice of 1 lemon
Salt and pepper to taste

Stir ingredients to combine. Set aside.

Additional layers:
1 ball fresh sliced mozzarella
½ cup fresh grated parmesan
Oven-ready whole wheat lasangna sheets ( I found these at Target)

In a small casserole dish, layer turkey filling, whole wheat sheets, ricotta spread and fresh mozzarella. Continue for three layers. For the final layer, top with fresh mozzarella and grated parmesan. Bake casserole on a cookie sheet uncovered at 375 degrees for approximately 40 minutes. Serve warm with herbed baguette.

I spent the weekend preceding Christmas helping prepare baked goods, deliver and volunteer for the third annual Chef's Holiday Pantry held at Ridgmar Mall benefitting Tarrant Area Food Bank.

The mall was graced with colorful balloons, incredible ice carvings and cookie decorating with Young Chefs Academy. Christmas goodies for purchase were jam-packed tables full of Yule logs, gingerbread trees, croquembouches, cupcakes, cookies, candies, barks and layered cakes for all to purchase and share.

The delicious event was an affair to remember and a dinner plate on the table for those in need- another Christmas story soon to come!

ravioli bites and an afternoon delight

I've definitely been burnt-out the past weeks of culinary school. Due to extreme time constraints and perpetually thinking on my feet, I've been anxiously awaiting a low-pressure class where I could simply have some fun doing what I love: playing with flavors.

Our Fusion class was just that- an assignment of random, crazy International cuisine partnerings with a course to pair it with.

My first drawing: French, Asian, Appetizer

Dish: Currant Brie Turnover with Garam Masala Sauce

I grabbed a wonton skin and delicately filled it with sliced, rich Brie, toasted almonds and currants soaked in fresh orange juice. After I sealed the dumplings, I deep-fried them while I concocted my sauce. For the sauce, I combined garam masala, olive oil, honey and orange juice in a food processor and spooned it aside the fried dumplings.

My second drawing: French, English, Dessert

Dish: Peppercorn and Raspberry Preserve Parfait with a Tarragon Cream and Bacon

For this dish, I wanted to do a play on an English trifle but forgot the necessary ingredient in a trifle: a layer of soaked cake. When I presented my mini-dessert, I referred to it as a parfait. The ingredients were sweet, salty and tangy.

My third drawing: Asian, Southwestern, Soup

Dish: Apple Celery Broth with Poached Apples, Green Cabbage and a Steamed Apple and Queso Fresco Dumpling

When I drew this dish, I immediately wanted to develop a broth-based soup pulling more of an Asian fusion with a touch of Southwestern. The base of the broth was a vegetable stock enriched with sauteed aromatics, celery and apples then strained to a clear, tasty broth. I finished the broth with the poached dumpling, poached apples and thinly-sliced green cabbage.

My fourth drawing: Russian, English, Amuse Bouche

Dish: Beer-Battered Fried Sausage with Capers, Beets and a Lemon Aioli

During our mise en place, my tablemate Eric made a delicious looking beer batter and suggested I coat a slice of sausage for this dish. Great idea- I paired the rich bite of sausage atop a thin slice of beet with a drizzle of tart, lemon aioli and briny capers.

My fifth drawing: Russian, Southwestern, Salad

Dish: Thin-Sliced Cucumber with a Jalapeno Dill Dressing, Lemon and Toasted Fennel Seeds

I liked the flavor combinations in this salad but I didn't execute it well. My dressing was under seasoned and the fennel seeds were too abundant.

Although we were only required to draw 5 pairings, I finished two more plates within the time constraint. I first rolled spring rolls with an Asian French influence and spicy dipping sauce. I was then handed Treacle by our head chef- a bitter, molasses-like British condiment. My final dish was:

Warm Treacle-Glazed Tomato Salad with Fried Basil

The cherry tomatoes in this dish were added to a scorching saute pan, quickly sauteed then glazed with a drizzle of Treacle. The basil provided color, flavor and provided a hit of fat in the dish.

Also this weekend, I was able to visit Z's Cafe in the Fort Worth Community Arts Center with Ms. Fort Worth Foodie and a friend from the Tarrant Area Food Bank. We met with Carlo, the adorable General Manager and son of head chef and owner, Janet Z. Capua. Amongst tarragon chicken salad, lovely peach sweet tea and brownies with fresh fruit, our al fresco afternoon lunch was calming and quaint.

After lunch, the three of us visited the brand-new eco-friendly boutique in Fort Worth: The Greener Good. Owned and operated by past co-worker of mine, Elizabeth, and her husband Bryan, this new local addition is fresh, chic and good for the environment. I left with a gorgeous silver bowl made from recycled plastics and hand-spun in a tiny village in Nepal- a perfect vessel for my beloved Cowtown Farmers Market produce.

In preparation for Thanksgiving, I took advantage of local spaghetti squash, delicata squash, onions and scallions to create a hearty homemade pasta dish boasting fall flavors:

Homemade Winter Squash Ravioli with Fresh Oregano, Crispy Pancetta and Ricotta Salata

For ravioli filling:

1 large spaghetti squash, seeds and skin removed, cut into 1 inch chunks

1 small delicata squash, seeds and skin removed, cut into 1 inch chunks

1/2 c vegetable oil
1/4 c brown sugar

1 T red pepper flakes

2 T chopped fresh oregano for roasting squash plus an additional T for filling

1/4 c cream cheese

salt to taste

Toss squash with oil, sugar, red pepper flakes, oregano and salt on a roasting sheet pan until liberally coated. Roast at 425 degrees until browned and softened, about 45 minutes. When squash is cool enough to handle, mash with cream cheese, additional fresh oregano and salt with a fork. Set aside.

For pasta:

4 rolled fresh pasta sheets

or

approximately 25 wonton skins

egg wash to seal pasta or wontons

Lay pasta sheets out as shown and fill with about a tablespoon of filling. Or, fill an individual wonton wrapper with a tablespoon of filling. Seal either with a brushed egg wash. Refrigerate raviolis until ready to use.

Pan Sauce:

1/2 stick butter

2 T chopped fresh oregano

1 T chopped fresh sage

Garnish:

4 slices of pancetta, pan-fried to render fat and crisp

1/2 c ricotta salata, crumbled

To assemble the final plate, simmer ravioli (I boiled half and froze the remaining uncooked ravioli) for approximately 3 minutes and add to pan with melted butter, salt and herbs and toss to coat. Plate ravioli beneath crumbled pancetta, ricotta salata and a grind of fresh-cracked pepper.

Yield: Approximately 25 raviolis (I cooked 10 for recipe and froze the rest for later use)

These are perfect for a winter supper with crusty bread and a simply-dressed green salad. This definitely satisfied my Thanksgiving craving- a full Thanksgiving review soon to come!

Fritattas & Crostadas

Summer has flown by, my pastry classes are winding down and I can't wait to get back to the savory side of the kitchen in September. I've been pretty impressed with my ability to practice my pastry-making at home without an electric mixer! Regardless, that mixer is the first thing going on my Christmas list this year. I've also been mixing flavors and creating new recipes for my blog. I hope you enjoy and happy eating!

Several weeks ago after a long day in the sun, I headed to CM for groceries. After planting myself in the produce area for a few minutes of inspiration, I settled on some pretty endive and black grapes that looked perfect for roasting.

My girlfriend came over and we shared an almost Vegetarian meal that can certainly be tailored for someone with that concern.

My menu was:

Endive Salad with Fresh Herbs, Candied Walnuts and Lemon Honey Vinaigrette with Red Pepper Flakes

Linguine with Ricotta, Fresh Parmesan, Asparagus, Braised Grapes, Black Pepper, Fresh Herbs and Crispy Prosciutto

For roasted grapes:
1.5 c black grapes

salt to taste (I used sea salt mixed with dried rosemary and lavender)
drizzle of olive oil

Spread grapes on baking sheet, sprinkle with salt, drizzle with olive oil and roast in a 400 degrees oven until grapes wrinkle and/or burst. Set aside at room temperature while preparing the pasta.

To blanch asparagus:

1 bunch of green asparagus

salt to taste

olive oil to later saute

In a pot of boiling, salted water, drop the whole bundle of asparagus in and blanch for 2-3 minutes. With tongs, remove asparagus from boiling water and submerge in an ice water bath to stop cooking and retain color.

Before serving the pasta dish, cut asparagus into 1.5 inch pieces and quickly saute with a bit of olive oil and salt. Serve with pasta components.

For pasta:

1/2 lb linguine

1/2 cup ricotta

2 T fresh chopped herbs (I used rosemary and lavender. Thyme would work nicely as well)

1/2 c shaved parmesan (I used a knife and cut my parmesan into shards)

8 thin slices of Prosciutto de Parma, crisped like bacon and crumbled
salt and black pepper to taste

Bring pasta to a boil, cook and drain. Return pasta to pot and add ricotta, herbs, salt and black pepper. Plate with roasted grapes, asparagus, crispy prosciutto, parmesan shards and some fresh-cracked pepper on top.

The meal turned out really lovely and surprisingly light. The pasta was one of those "gobble it up asap without losing your manners" type of dishes.

A few days later, I was craving banana bread so I decided to bake a classic and put a little spin on it. I'm a "no-nuts" girl when it comes to breakfast cakes and brownies, but walnuts can be added if desired. To amp the bread, I added vanilla bean paste and it was delicious! The vanilla flavor becomes more inherent as the bread sits a day or two.

Vanilla Banana Bread with Crème Fraîche

3 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

4 large eggs at room temperature for 30 minutes

2 1/3 cups sugar

1 cup vegetable oil

3 cups coarsely mashed very ripe bananas (6 large)

1/4 cup crème fraîche

4 tablespoons vanilla bean paste (I use Madagascar...you can get it at Central Market or Whole Foods)

1 1/3 cups walnuts (4 ounces), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Also that evening, I made a quick breakfast for dinner:

Fritatta with Asparagus, Crème Fraîche, Squash, Rosemary and Red Onions

6 eggs
1 T water or milk

2 chopped blanched asparagus spears

6-8 dollops crème fraîche

1/4 cup julienned squash
1 T chopped fresh rosemary
1/4 cup julienned red onion

1 T unsalted butter

salt and pepper to taste

Whisk eggs together with water, salt and pepper. Heat your skillet, melt butter and add eggs to start setting the fritatta. Add asparagus, squash, rosemary, red onions and dollops of crème fraîche. Place skillet in a 350 degree oven until fritatta is set- 3-5 minutes. Serve warm or room temperature.

The next evening, I continued my cooking spree and went to Central Market to make Asian-style turkey burgers. Once at home, I realized I forgot the burger buns so I quickly switched to Plan B:

Spicy Turkey Meatballs, Rice Noodles with a Peanut Sauce and a Watercress, Carrot, Radish Slaw

For vegetable slaw:

1/4 c sliced radishes

1/4 cup julienned watercress

1/4 c julienned carrots
1 T honey
1 squeeze lime juice

1 t olive oil

salt to taste

Combine all ingredients. Refrigerate until ready to serve.

For noodles:

2 cups rice noodles, soaked in hot water for 20 minutes

1 cup peanut butter
juice of 2 limes
1 T sriracha
1 T honey

1 T soy sauce

1 T sesame seeds

After noodles have soaked but still have a bite to them, saute them in a hot pan with peanut butter, lime juice, sriracha, honey, soy and sesame seeds. Serve noodles with turkey meatballs and cold slaw on top.

For turkey meatballs:

3/4 lb ground turkey (70/30)

2 T sliced scallions

1 t sriracha
1 T honey
1 T soy sauce
1 t olive oil

1 t salt

1 T plum sauce

Combine ingredients and form into 1 inch meatballs. Sear in a hot pan with olive oil until browned. Finish in a 350 degree oven until cooked through and juicy.

That next lazy Sunday, my boyfriend and I were brainstorming lunch options and finally settled on The Original- a childhood favorite of his. Surprisingly, I had never eaten at the Original but I knew the margaritas were potent and it had been there for ages.

We started with bean and cheese nachos with pickled jalapenos and guacamole. THIS is how I like my nachos! The chips were crisp, the cheese was perfectly melted and plentiful, the guacamole was smooth and creamy and the pickled jalapenos added a nice heat...love at first sight.

For my entree, I ordered the Roosevelt with a crispy taco, beef taco and a cheese enchilada with onions. The enchilada was good but I found myself eating my boyfriend's beef tamale instead. Not usually a "tamale person", this tamale was light and savory. Really great hole in the wall that I've certainly been missing!

Also that week, I headed to Fred's with some friends to get my greasy burger fix. I found something that really set Fred's burgers apart from the rest: sauteed fresh jalapenos. Don't get me wrong, I'm not dogging the pickled guys, but these were really outstanding and so simple. With one simple ingredient, my cheeseburger was elevated immensely.

Later that week, I attended the Lamb Throwdown at the new Love Shack So7 of Tim Love. After a 5am Sunday wakeup call and working brunch up at my Culinary School, I arrived ready for a cold beer and good company. The place was jam-packed with hundreds of people in outdoor tents sampling the imaginative lamb samplings of local Fort Worth Eateries. The beer and wine was flowing and the people were sweating. Special guests of the evening were Top Chef winner and finalist, Ilan Hall and Richard Blais who were battling off in the throwdown. Both were laid-back and welcomed Fort Worth with open arms- Ilan even drank with us for a few hours and shared storied from Top Chef.

After the throwdown crowd died down, friends and I tried out the delectable offerings from the shack. I was happy with the expanded menu and really liked the outdoor ambience. Between my two friends and I, we split the chicken nachos with a spicy queso and avocado, the infamous Dirty Love burger with bacon and a fried quail egg and the lobster roll.

Thankfully, I ordered the nachos and they were great! Meanwhile, the guys grubbed down on the burger with little discussion in between. Unfortunately, the most expensive food item on the menu, the lobster roll, was definitely lacking. There was little flavor and nothing to let the flavor of the lobster shine through...disappointing. All in all, we had a ball and will return. Next on my list to try...the jalapeno margarita.

On a special evening a few nights later, I made a "guy friendly" meal for my boyfriend and I. The menu was:

Fennel Avocado Salad

Sirloin Burgers with Jalapeno Muenster, Corn, Bacon, Scallion Relish and a Roasted Poblano Mayonnaise

Mexican Chocolate Brownies

These burgers were incredible! I cooked them on the grill pan then finished them in the oven to medium well with the muenster melted on top. I didn't mix the corn, bacon and scallion relish together until right before serving so the bacon would stay crisp and the scallions would stay green.

After the week flew by, I headed to Austin for my girlfriend's Bachelorette Party. After a whirlwind evening full with a lingerie shower, cocktails and a Hummer limo full with over 20 drunk girls, it was definitely an evening to remember. The next morning, I made breakfast for the girls. The menu was:

Fruit Salad with Honey, Mint, Sugar and Lemon Zest

Brown Sugar Bacon

Fritattas two ways:
Red Onion, Fresh Rosemary, Gruyere and Asparagus
Parmesan, Sundried Tomato, Artichoke Hearts, Pesto and Fresh Basil

Croissants with a Cherry Preserve Butter

After a long nap later that afternoon, my mom and I made cocktails with St. Germaine Elderflower Liquer, lime juice, lime zest, orange juice, Pellegrino and champagne- light and refreshing. The rest of the evening was spent on the patio in the rocking chair, grilling pork chops and slurping up homemade vanilla ice cream before it melted.

As I mentioned in my last post, we have been working on our "finished product" assignments in pastry class. The past three weeks, I focused on puff pastry, pies, custards and a cake. Below are my finished products!

Week One: Blitz Puff Pastry

Tropical Fruit Napoleon with Lime Pastry Cream, Mango, Kiwi, Starfruit and Passionfruit Sauce

For this dessert, I started by making a blitz puff pastry dough and rolling it out, cutting small circles, brushing them with an egg wash and baking them. The risen, flaky circles were the base of my napoleon.

For the lime pastry cream, I infused lime zest and juice into a basic pastry cream and piped it between the cooled puff pastry. The passionfruit sauce was a combination of passionfruit puree, sugar, orange juice and honey. To plate, I assembled the fresh cut mango, kiwi and starfruit with the pastry cream and puff pastry then finished the dish with the passionfruit sauce.

Tomato Tart with Blitz Puff Pastry, Caramelized Onions, Thyme, Goat Cheese and a Balsamic Reduction

I started my tomato tart with some gorgeous local tomatoes from Central Market and the same blitz puff dough I used for my napoleon. First, I caramelized onions with red wine, brown stock and thyme then set onions aside to cool.

Meanwhile, I reduced by balsamic vinegar with salt and sugar then set glaze aside to cool and thicken. To assemble the tart, I cut out my tart circle and traced a smaller circle within to lay the caramelized onions, large slice of tomato and goat cheese. I brushed the edges of the tart with an egg wash then baked until cooked through and golden. I plated the tomato tart with the balsamic reduction.

Week Two: Pies and Baked Custards

Plum Nectarine Crostada

I decided to make a free-form pie in an attempt to not screw up a traditional pie. I'm serious. Regardless, I was very happy with how this crostada turned out. For the dough, I used a pate brisee dough layered with fresh sliced nectarines, plums, lemon zest and a bit of sugar. Before baking, I brushed the crust with an egg wash and sprinkled it with finishing sugar. When the crostada was still warm from the oven, I brushed the fruit with an apricot jam and lemon juice glaze to keep it shiny.

Banana Creme Brulee with Toasted Almonds and Honey Cardamom Sauce

This was an evolving dessert idea for me. I originally knew I wanted to make a baked, banana custard but I had no idea how to go about it. The sauce came after I was able to taste my cooled brulee and tailor flavors to meld together.

First, I made my custard with bananas, vanilla, sugar, eggs, etc. After baking and cooling, I tried the brulee and it wasn't very sweet but very "banana-y". I decided on a honey cardamom sauce to add sweetness and dimension to the brulee then toasted almonds for color and texture.

Week Two: Cakes and Quick Breads

Pound Cake with Italian Meringue, Mixed Berry Jam and Candied Blueberries, Raspberries and Blackberries

This again was an evolving dessert. I originally wanted to layer my pound cake with a tarragon-infused whipped cream and garnish with sugared berries. My head chef advised my against an un-stabilized whipped cream "frosting" because the cream wouldn't hold and would weep quickly. So, I decided on an Italian meringue and making a fresh berry jam for the inner layers. I finished the top of the cake with fresh, sugared berries and plated with more of the fresh berry jam.

Profiteroles with Espresso Ricotta and Chile Ganache

For the profiteroles, I made a stove-top Pate a Choux batter, piped them and baked them until golden brown and airy. The ricotta mixture contained sugar, a bit of cream and instant espresso powder. The ganache was an equal weight mixture of simmered cream and dark chocolate with a hint of cayenne and chile powder. The ricotta mixture would have been better with something smoother like marscapone but my lazy butt decided against an early Central Market run for 15 more minutes of sleep that morning...next time.