Breakfast Pasta

Sounds strange but it's got all the right ingredients. Pancetta, ricotta, fresh tomatoes, basil and of course eggs. 
So good we added it to the brunch menu at Cantalini's http://salernobeach.com

Formal Training Begins

Black Bean Chili

Gourmet Magazine

The big news in the the photo industry this month was the death of Irving Penn. Mr. Penn died at 92 years old and was one of the biggest influences in fashion photography the world has ever seen!

The other big loss, for me anyway, was the demise of Gourmet Magazine. After 68 years of publication, Conde Nast, the owners of Gourmet, have decided to shut it's doors.

Gourmet was known to many as an expensive, fine-food magazine. Obviously. That's why I liked it. I've only been a subscriber for a mere ten years of it's 68 year existence, and yet I feel a big loss. Call me a dork but it sucks. I use to look forward to receiving the magazine in the mail. But no longer.

Your probably wondering about the correlation between the death of the great Irving Penn and the end of one of my favorite magazines? Legends, clearly......the legacy of photography in magazines. Yes, Gourmet had amazing recipes! Yes. It had unique articles about food and travel! 'Gourmet Everyday' was my favorite section. But for me it was the photography. It was the photos that truly intrigued and inspired me.

Photography has always inspired me but it was not until I began working in the industry that I realized how hard it is to be successful, not to mention legendary. With iconic photographers passing and many magazines closing their doors, one wonders what the future holds for the rest of us.

Lobster and Corn Chowder

3 tbsp butter

1 lb ripe tomatoes preferably roma, roughly chopped

3 large cloves of garlic

3 3/4 Vegetable Stock

2 bay leaves

1 large white onion finely chopped, and separated

2/3 cup cream

2 celery ribs finely diced

2 ears of corn, cooked

2 lobster tails, cooked and shredded

1 tsp sugar

2 tbsp fresh basil, chopped

Melt butter in a large pot. Add the tomatoes, garlic and half the chopped onion. Cook for 5 minutes or until the skins start to wrinkle. Season with salt and pepper.

Add the stock and bay leaves then bring to a boil. Cover and simmer for 10 minutes.

Remove the soup from the heat, place in a good processor, and blend the mixture to form a smooth consistency. Pour the mixture through a strainer, preserving only the juice. Discard the rest.

Meanwhile, cook remaining chopped onion and celery in pot about 5-7 minutes. Add the soup mixture, cream, lobster, corn, and sugar, then stir.

Let chowder cook 30-45 minutes or until thickened.

Add fresh chopped basil and serve.

Restaurant Review-001

Capo

1810 Ocean Ave

Santa Monica, CA

This unassuming Santa Monica gem boasts slow cooking and an open fireplace where they prepare some of the finest cuts of meat this side of the 405! With an inteminte dining room and excellent service, this spot is sure to please.

We walked in off the beach sporting our most casual attire and despite the semi-formal atmosphere, they were happy to seat us. Sucess!

We choose to sit at the bar and I'm glad we did because the bartendar was great. In fact, the couple next to us,celebrating their anniversary, specifically reserved seats at the bar because the heard the bartendar was legendary.

We ordered the Ahi Carpaccio as an app and the seafood linguine which was prepared in a creamy tomatoe sauce. The carpaccio was melt in your mouth good and the linguine was equally amazing.

Be prepared to wait up to 35 minutes for your food, hence the slow cooking! Oh and prepared to spend some serious money. Appetizers range from $16-$40 and the prime porterhouse weighs in at $100.

And so it begins..........

Inspired by my photog friends I've decided to create a blog based on MY creative experiences.  Armed with my favorite Henckels knife and the food in my kitchen I bring to you my culinary adventures.

I began cooking at age 11, around the time my mother went back to work.  I was presented with the task of planning (very important when you aren't old enough to drive), shopping(with Mom of course), and creating meals for my family.  

Although some of my culinary inspirations are based on my cultural heritages, they are also widely influenced by the 25 years I spent in the Southeast.

In this blog I will share with you my recipes, opinions, experiences in my kitchen, in restaurants, and in my sometimes exciting life!