Archive for heirloom
I have received several inquires as to What the Doc was Cooking for Brunch. Well, here ya’ go; crispy prosciutto cups filled with beef tournedos, heirloom tomato with aged balsamic vinegar, poached quail egg and roasted poblano chili-basil oil. Served alongside are a few roasted garlic and parmesan crostini.
Simple steak and eggs brunch, doc’d up!
Above all else, keep Mom happy!
During the holiday season, we often consume some heavy-but delicious-seasonal fare. Here is a delicious light brunch made with a roasted pumpkin seed pesto combined with a perfectly poached egg. Simple, light and when you can harvest your own fresh basil, wonderfully seasonal. Served atop a garden ripe heirloom tomato and fresh slice of baguette.
Here’s a last hurrah to the heirloom tomatoes out of the garden; a roasted tomato salad topped simply with good olive oil and balsamic.
What did you devour on Valentine’s Day? I meant the food, of course! For me, risotto is a food of love. She rewards your patience and care with a sublime texture of slightly al dente rice and unctious creaminess. MMMM. To our basic risotto we added fresh crab meat and crispy pancetta, some pan roasted heirloom tomatoes and mushrooms (bellas, oyster and shiitake), and some toasted pine nuts. Amore!