⭐️ No better way to hide from forest fire smoke than with a little mid-week glutton. .
1/ Hog Island sweetwaters with yuzu pickled nori
2/ Smoked ricotta salad, delicata, carrots, maitake, chicories, apple-cider and sage vinegar
3/ Charred pole beans, spicy tahini, and pluots
4/ Za’atar-spiced lamb leg tartare with yogurt, flame raisin, mint, and cumin crisps
5/ Black pepper cavatelli, Tokyo turnips, prunes, and lamb shank sugo
6/ Caramelized onion BBQ’d potatoes; chanterelles, poached egg, and sea beans
7/ Grilled Monterey Bay abalone, celery root-black truffle butter, and broccoli shoot salad
8/ Heritage pork chop with white beans and salsa roja
9/ Red wheat donuts, honey cocoa ice cream, kishu marmalade, and saffron sugar
10/ Huckleberries and cream with mascarpone lavender cream and puff pastry
Chitarra with Boston lobster // The pasta which is coated with lobster sauce is perfectly executed. The big chunks of lobster are fresh with springy texture. Tastes pretty nice overall but I would like it more if the lobster flavour is more intense. 🦞🍝 Cavatelli with market fish, shell fish, cherry tomato, basil // The texture of the home-made pasta is really good. Every bite is infused with strong seafood flavour. All types of seafood here is so fresh as well and cooked just right. A really high quality and lip smacking dish! 😋🦐🦑🍝👍🏻
When pillows of soft semolina dough become #cavatelli
... 😍 My plan for this evening? Practice different pasta shapes with a ball of this dough—while I love the flavor and color of an egg-based dough, nothing beats the texture of a pure semolina/water combination. It’s such a joy to work with! And I’ll be honest, last night I arrived home from a weekend away and, though exhausted, was so eager to try my hand at farfalle that I took out my pasta roller anyway... and failed. The dough was too thin, the shapes too small, and the sauce was not up to my usual standards. Lesson learned: pasta-making is not to be rushed! Take your time, relax, and enjoy. With a good night’s rest behind me, I’m ready to do exactly that!
cavatelli are small pasta shells that look like mini ribbed hot dog buns or tiny seashells. they hold sauce well and easy to make from scratch. ricotta cheese is often added to the dough mix.
here i made a variation of cavatelli steeped in a mushroom, white wine and mascarpone cheese broth with ground porcini mushrooms for added umami-ness and a sprinkle of chives for color and finish