Sherry & Cream Pasta

Fresh made Rotini pasta, sliced prosciutto and green peas tossed with a sauce made of creme fraiche, parmesan, garlic, tomato paste and sherry.

Dinner Challenge

So Colleen was instructed to go to Fresh Market and buy any ingredients and I would turn it into a meal. Kind of a recipe challenge type thing.

Swiss Chard

Pork Tenderloin

Shallots

2 Slices Thick-Cut Bacon

Mushrooms

Gulf Shrimp

What it was turned into:

Seared Pork medallions with apple and shallot relish

Creamed chard with Shrimp & Bacon

Israeli Couscous w/ toasted pine nuts, mushrooms & dried fruit

HomeMade Pasta

I've been making my way through Michael Ruhlman's latest book Ratio, which is a great read on the beautiful simplicity of how to cook great food. It details how the understanding of simple ratios is what is at the core of basic cooking; master these ratios and the possibilities are endless.

Here is some pasta made by using the simple pasta ratio ( 6 oz. flour & 4 oz. egg). I cooked mine up and added some EV olive oil and some parmesan.

There's also a handy Iphone app which is nice to have on hand for quick reference in the kitchen.

Skillet Peach Cobbler

Peach Cobbler -> StoveTop -> Oven -> Table