Don’t stop reading if you don’t have a nutri-bullet! Any high-powered blender will do. If you don’t have a blender, I don’t want to be your friend. Continue reading “How to Make an Amazing Dijon Vinaigrette in Under 2 Minutes Using a Nutri-Bullet”
I was going to put this post into my PORK SUGO post but I think this applies across the board to any pasta cookery at home. This guy is short and sweet, but extremely useful if you ever find yourself cooking pasta.
- NEVER cook the pasta as long as the manufacturer’s instructions. During my travels in Italy, one of my hosts told me, “Americans are always asking me how to cook the pasta so perfectly like the Italians. The answer is very simple. COOK IT LESS!!” This applies to both fresh and dried pasta. If the instructions are 10-12 minutes, I’ll go 9, sometimes 8 1/2 minutes.
- You should almost never rinse the pasta after cooking it. Some exceptions are for things like pasta salad, but any hot dishes that are being served immediately should never be rinsed. The starch from the cooked pasta adheres the sauce to the noodle. Washing it would be like putting oil on your hands and trying to play tug-of-war.
- Do not throw out your pasta water. This is another restaurant trick. Remember that starch from the pasta? A lot of that starch leaches out into the cooking water. If your sauce isn’t sticking well to the pan or is over-reduced, a few spoonfuls of pasta water will fix that in a jiffy. And since there is salt in the water, you won’t be thinning out the seasoning in the sauce.
- Place a little bit of grated cheese underneath your pasta before plating it. This step obviously only applies when you’re adding cheese to the pasta, but it helps slightly thicken the sauce and adds a salty touch to the last few bites of pasta on the plate.
- It’s rude to eat pasta when it’s cold. Dig in as soon as it hits the table.
I used to work for Hillstone Restaurant Group. My friend’s step-dad Rob, aka “Handsome Rob” (for some reason he was always nicknamed that), was obsessed with their key lime pie. He said it was the best he’s ever tried. Continue reading “The Easiest Key Lime Pie Recipe You’ll Ever Make (And The Best You’ll Ever Taste)”
While working at Hillstone (Houston’s, South Beverly Grill, etc.), I ate their kale salad with spicy peanut dressing at least 3 times a week. It became a mild obsession. This is not that salad (I don’t have the recipe). This is a recipe I developed right after I left Hillstone in 2015. Continue reading “Kale Salad and a Sweet and Spicy Almond Dressing”
Recently I was at Rose Cafe in Venice and tried a cauliflower “t-bone”. I absolutely loved it and wanted to try my own version at home. Continue reading “Vegan Cauliflower “Steak” with Olive and Orange Relish – The Vegan Recipe for Carnivores”
I used to run the kitchen at Factory Kitchen in DTLA. Our lunch business was always hit-or-miss, but we always sold a lot of our paccheri with pork sausage and spicy tomato passata. Continue reading “Pork Sugo with Gemelli Pasta”
Avocado Toast has become as prominent as green juice, acai bowls, and #BAE in Los Angeles. There are 100 of variations with just a smashed avocado and a little salt on crusty Lodge country bread being my go-to. Continue reading “Breakfast of Champions – Spicy Avocado Toast with a Poached Egg”