Homemade Pasta...What a Treat!

Kudos to my buddy Horacio for getting the pasta machine out. Making fresh pasta is definitely worth the effort. Pasta made fresh doesn't even compare to that from a box. It is so much more flavorful! Besides it's fun to make. Give it a try sometime. Primo H!

Garden Update June 23rd

Zucchini, Corn, and Basil Fusilli with Bacon (Gourmet Magazine)

This is a recipe featured in Gourmet Magazine's "Ten Minute Mains" section. In actuality it takes a little more than ten minutes to make. Additionally, I added broccoli and peas from my garden to the recipe. Check out the original here: Gourmet Magazine

Broccoli and snow peas fresh from my garden!

The finished product.

Broccoli cheese soup (Emeril Lagasse) fresh from my garden.

When you have nine heads of broccoli in your garden, you look for creative ways to use it. I used Emeril Lagasse's recipe for broccoli cheese soup. It was quite tasty. As always check out the original here: Emeril's Broccoli Cheese Soup Recipe

Ann Arbor, Mi Restaurant Week

Ann Arbor's Restaurant Week is going on this week, June 14th through the 19th. Wish I could attend. Check it out here:
Ann Arbor Restaurant Week

This is why you're fat

No description necessary. Just check it out here:
This is why youre fat

Indian Carrot Salad (Jamie Oliver)

I made Jamie Oliver's Indian Carrot salad last night for dinner. The salad sits atop seasoned ground lamb. Naan glazed with butter was served on the side. I bought the naan at World Harvest on University Ave. in Champaign. Check out the original recipe at: Indian Carrot Salad

Boy Meets Grill

So, last year I found a Weber grill in Urbana with a "FREE" sign attached to it. One year later, a little black paint, and a propane tank we're "Bobby Flaying" it up. We made Pressed Cuban-Style Burgers from page 198 of Bobby Flay's Boy Meets Grill Book. This past weekend we also acquired a brand new food processor from the Salvation Army to make Bobby Flay's Smokey Red Pepper and White Bean Dip (pg. 34). Both were easy to make and very tasty. Once again I would like to say that tasty, gourmet food does not have to be difficult to make!

A Very Taxing Taco

So, this isn't very epicurean of me but check out this amazing taco/pizza creation: Un taco loco. I guess this guy deserves props for getting mentioned on Gourmet magazine's gross-food movement article. The Gross-Food Movement

Zuppa Toscana Anyone?

2 cups of fresh kale.


The kale joins 2 3/4 cups chicken stock or broth and 1/4 cup heavy cream, as well as a medium Russet potato sliced into quarter inch thick slices that have been quartered (resulting in pie-shaped pieces). Everything is added to a heavy pot over medium heat.


Approximately 1/2 lb of hot, Italian sausage. When cooked and sliced, it joins the mix. I would recommend blotting it with a paper towel, otherwise it will exude all its grease into your soup.


Add salt and hot pepper flakes, and let the soup simmer for approximately 2 hours. One hour will probably suffice.


The finished product!

More Garden Pictures.

Garden Update 6/1/2009

I put wheat straw down today to keep the weeds down around my peppers, onions, tomatoes, and eggplants. The Orchard Downs Community Gardens have a foxtail problem among others. Additionally, the mulch will help retain soil moisture. Definitely necessary considering it was 91 F today!
-M