May The Stars Light Your Way
                      -= Exported from BigOven =-                     Cauliflower and Crab Ravioli These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower. Recipe By: Food…
After thinking about it for far too long, this morning I spent some time upgrading my WordPress installation to 2.1.3, the most current version. I had to update a bunch of plugins to their most current version and then deactivate them one-by-one, install the new…
I am reading Andrew Todhunter’s A MEAL OBSERVED. It’s a magazine-length idea that he’s turned into an amusing little book, combining history and experience with a sheaf of helpful culinary notes. The book recounts their meal at Paris’s Taillevent, “a Michelin three-star restaurant considered by many critics to be the finest in France and thus the world”.
From this page comes this Tuesday’s question…Â What are 10Â things most people don’t know about me? In no particular order… I am a scuba diver. When I was in high school, I used to wear a ‘rat tail’ in my hair (think mullet but the ‘party…
                     -= Exported from BigOven =-                   Fresh Pasta Sheets with Parsley The whole parsley leaves rolled into this pasta make it especially pretty but you can easily leave them out. Simply omit Step 3 of the recipe. Recipe By: Serving Size: 8 Cuisine: Main…
 
One Night, Twelve Kitchens
April 29, 6-9 pm
Midwest Culinary Institute at Cincinnati State CollegeÂ
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Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.
I have participated in this event for the last few years and was very happy to work it again this year. I was assigned to Chef Neace, representing the Summit Room, the restaurant at Cincinnati State. The event was very well attended — I would estimate more than 400 guests.
We prepared a smoked duck breast salad with cherry caponate quinoia, microgreen salad with peach vinagrette, and a drizzle of poppyseed yogurt dressing alongside. We sliced the duck breast thin and put it in a ring mold (okay, PVC pipes), pressed in a bit of the quinoia, then topped with the dressed microgreens. It was a very nice looking dish and our guests enjoyed it very much. We ‘sold out’ fairly early, so I was able to get cleaned up and walk around to see what was going on at the other tables.
                     -= Exported from BigOven =-                         Spaghetti Carbonara Recipe By: From “Garlic and Sapphires” by Ruth Reichel Serving Size: 3 Cuisine: Italian Main Ingredient: Pasta Categories: Easy, Pasta, Main Dish -= Ingredients =- 3/4 pound Spaghetti 1/4 to 1/2 pound Bacon ; Good Quality…