GC cooked a lovely fettuccine with lobster and fresh peas last night for Valentine’s. He adapted a recipe from Tom Colicchio’s book Think Like a Chef.
Author Archives: Alejandra
Vegetables with Nobu-Style Saikyo Miso
Tonight I served grilled eggplant and roasted vegetables with a savory-sweet miso sauce that I made from a recipe from Nobu’s Vegetarian Cookbook. I couldn’t find the white miso (shiromiso), a sweet miso that is often used in Kyoto, Japan, so I used regular miso sweetened with a little sugar.
Roasted Garlic
Garlic is a staple in our home. GC and I often have several heads of roasted garlic ready to use for sauces, vegetable dishes, salads, and so on.
Orecchiette with Kale and Breadcrumbs
This orecchiette recipe from the January 2013 issue of Bon Appétit came out amazingly well. I adapted some of the proportions to serve two people, and mixed in some additional pecorino.
Munchery
I recently learned about Munchery, a food delivery service by local chefs. GC and I didn’t have time to cook tonight, so we decided to try a Lasagne Bianca by Chef James Jardine.
Alejandra's Kitchen 