In anticipation of Chicago Food Bloggers event tomorrow night, I took my shot at rigatoni and shrimp with a vodka-tinged sauce.
I’ll work on getting some tips from Chef Fantoni on how to wow your friends and dates with stellar Italian cuisine at home. Check back later this week for the full review and follow me on twitter for bite-by-bite updates.
Plus this should prove a good primer for my trip to the motherland in three weeks.
It’s like Christmas
Herbs and aromatics
Observe the tablescape
Jule breading baked zucchini
“If you blog it, they will come.”
-Shoeless Joe Jackson
When you post as many food pictures as I do, your friends and family start to question your life choices. Once I didn’t post food pictures for a day and I received a few concerned texts. “Are you OK?! I’m sending a pizza to you.” It also leads friends to assume you are a foodie. Let me go on record as definitively not being a foodie. To me, the term connotes a quest for the most obscure, and often expensive, ingredients prepared in a minimalist fashion. I’m all for art, but I prefer it on a wall instead of my plate. I don’t think this study looked into the gastronomic appeal of 4 croquetas on a plate or any of those foam infusion efforts. Then again, I’m not willing to pay $31 to find out their conclusion, just like I’m not willing to pay more than $20 for dinner. Continue reading Bachelor Dinner Party: Dinner for One Ain’t No Fun
Final Friday of Lent and we stocked up on shrimp and scallops at mon maison.
I found the following batter recipe online and dredged the scallops and shrimp prior to frying in some vegetable oil. The only change was omitting milk. All I had was my vanilla soy milk and something makes me think that would not be a party in my mouth.
1 1/2 lb. scallops, thawed
3/4 c. flour, wheat, general purpose, sifted
1 1/2 tsp. salt
1/2 tsp. pepper, black
1/3 tsp. paprika, ground
4 3/4 tsp. whole milk
1 egg, beaten
1 c. bread crumbs, dry