Cook 2 Eat 2 Live

Happy Derby day! Benedictine spread cucumber sandwiches with port wine cheese, big crackers and some deviled potatoes. Yummy!

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Hello new and old friends!
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Thanks

The Pittsburgh Glitterati were out last night at The Steel Chef Competition! I had a great time with Briana L. White, freelance food writer for the Pittsburgh courier, and Rick Sebak tasting and judging the culinary delights submitted from some budding chefs. They did an amazing job! I was so pleased to see their progress over their 10 weeks of training. I also had the honour of teaching their first class on the five mother sauces of French cooking. Great job gang! really organized a beautiful event. A special thanks to for doing a great job on the lights and sound.

Seriously! How is this still not a thing?

Via https://twitter.com/mariana057

The end of summer, the end of a lovely day, and the end of the focaccia. I made an open-faced toasted smoked gouda sandwich with home grown tomatoes. In the words of James Gracyalny: "There are two things money can't buy- love and homegrown tomatoes". AMEN!

I taught a private class today. We made focaccia (possibly the easiest recipe ever). I topped my with "Everything" bagel seasoning. It was swell!

A lovely Sunday Dinner. Not particularly geared to mitigate any health issues, this feast was a tango for the tastebuds! Slowly roasted- pepper crusted pork loin with Linguini Cacio e Pepe, a tomato and mozzarella salad dressed in a basil vinaigrette, homemade herbed focaccia(served on a beautiful birthday gift), and a pecan crusted pumpkin pie with hand-whipped cream. I made the meal and my lovely guests furnished the dessert.❤

Well There are 3 things I never get tired of: 1) Lasagne; 2) Waldorf Salad; 3) Turning 29! 🎉
I had yet another lovely 29th birthday. My mother set a beautiful table We had a low carb zucchini lasagne (made with zucchini), classic Waldorf salad, and an low Boston cream pie! It was a perfect evening with loved ones that did me no harm❤.

So...a little "clean-out the pantry " side dish. I get so much inspiration from Lesson 1: Use what you have and make it your own. Fingerling potatoes, cloves of garlic, a bit of an onion, lemons, kosher salt and lemon infused olive oil. This is a variation of my steamed then roasted fingerling potatoes. (adored by my friend Leigh)

Well another class is "in the books". This was our final installment of seasonally inspired cooking classes . This series was a study of the classic "Simple Foods" by Alice Waters. We finished the series with Fusilli with fresh tomato sauce, eggplant, and ricotta salata. We had it with a simple green salad dressed with a garlic vinaigrette. Exquisite, Elegant and Simple. Thank you Chef Waters! I'll let you know when our next series begins😄.



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Rehersal then the performance. At our class for the Jr. Green Corps the gang made homemade pizza! Fresh crust,homemade quick sauce, grilled vegetables, artichoke hearts, ricotta, mozzarella, parmigiano, and a speck of cheddar. Even the most vegetable-phobic participants were won over!😄

Practice makes perfect! A trial run for a class for a group of kids next week. Homemade pizza with a homemade crust, vegetable forward toppings (grilled zucchini, crimini mushrooms, fresh garlic, lemon zest and diced tomatoes)and Monterey Jack cheese. Luckily an out of down friend ( ) could help me eat it!