Cooking

This is a adapted from Mario Batali that while isn’t the quickest dish to prepare, isn’t particularly difficult and is certainly impressive. It will also make your home smell wonderful! We like to serve this with rice pilaf or over mashed potatoes but polenta and risotto are great too! Continue Reading

Cooking

One of my favorite summer dishes that is actually a bit time consuming but worth it! We have changed from using wonton wrappers to making fresh pasta but the wrappers are a quicker way to get these beauties in your mouth! Continue Reading

Cooking

Can you really make better scrambled eggs? Oh yes, you can!

Ingredients:

  • 4-6 eggs
  • 1T butter
  • 2T heavy cream
  • 2T chives, chopped (fresh, if you’ve got ’em!)
  • 1/2t Kosher salt

First, start off cracking your eggs in a bowl; whisk together with a fork, and don’t add any water or milk.

In a non-stick pan on low-medium heat, pour in the eggs and start cooking, stirring frequently. When they are loosely cooked (but still semi runny), add the butter, cream, salt and chives and mix together.

Cook a few moments longer, but leave them a little looser than your normal run-of-the-mill scrambled eggs.

Serve hot with bacon, toast and how about a nice Mimosa made with some Asti or Brut from Market Alley Wines. You’ll never think of Sunday brunch eggs in the same way again!

Cooking

This is a recipe that has so much potential for variation… of ingredients and wine! You’ll notice only the Kick Ass sauce has measurements. Put in more of what you love and less of what you don’t. Continue Reading