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Cucina Mia Farm-to-Table

Larb Ga (Thai lettuce wraps with chicken)

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Cucina Mia Farm-to-Table

Tonight’s craft cocktail

A Rosemary Fashioned: Bulleit Bourbon, house-extracted rosemary syrup, Pechaud’s Bitters, rocks, sprig of rosemary garnish

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Cucina Mia Farm-to-Table

Saturday Dinner

Clockwise from left: au gratin with russets, leeks, jalapeños, cumin, and crumbled paneer; green beans with olive oil, kosher salt, and sautéed garlic; Memphis-style pulled pork pressure cooked with dried cascabel chili, then simmered in BBQ sauce.

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Cucina Mia Farm-to-Table

To make it easier to find my cooking tutorials, I’ve dropped them into a YouTube channel

Impossibolognese is my next meatless challenge, coming soon . . . and from a fancy new kitchen, too!

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Cucina Mia Farm-to-Table

Caponata inspired by Delarosa, Manzanella olive loaf inspired by Tartine

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Cucina Mia Farm-to-Table

Giant artichokes!

Pressure cooked, halved, grilled, then stuffed with cream cheese, prosciutto, onions, sweet red peppers and panko, then finished in the broiler

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Cucina Mia Farm-to-Table

Tartine process works at 5000’ without any modifications!

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Cucina Mia Farm-to-Table

Pepperjack sour boules!

This time instead of putting the cheese in the dough, I dropped a handful on top with five minutes left in the baking cycle. Cheese in the dough melts into oils that enrich the flavor of the bread, but those oils also make the crumb heavier and more dense. With this method, I still get to appreciate the cheese, too! A medley of house-pickled jalapeños and red, orange, and yellow peppers dot the inside.

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Cucina Mia Farm-to-Table

Cola Syrup

Making my own cola syrup with alcohol, sugar, and pressure extraction

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Cucina Mia Farm-to-Table

Twelve calzones and a car