Awesome Oven-Roasted Root Vegetables
Any combo of hardy root vegetables will work wonders. This is a spectacular and colorful side for Thanksgiving and the turkey but also a great complement to roasted red meat or even a vegetarian meal. We had some radishes sitting in the fridge from last Saturday’s Farmhouse Delivery and it was about time to put them to good…
Cooking bases: La sauce béchamel
La béchamel is one of the best sauce ever. It’s made with a roux of butter and flour cooked in milk and it’s one of the staples of the French Cuisine. You’ll taste it on the Croque Monsieur, layered with meat sauce in Lasagne, in the oven baked pasta (pasta pasticciata), on baked crepes and ever as and add-on to…
Vegan Gnocchi with Beets, Herbs and Pine Nuts
Wanna go vegan? Did you know that potato Gnocchi can be made without eggs? Why say no to the perfect little plump pillows… Enjoy them with beets and a mix of herbs and pine nuts. You’ll love the texture and the flavor. GROCERY SHOPPING (4 people) For the Gnocchi 5 medium russet potatoes – roughly the same size (if you…
COOKING BASES: How to make PERFECT gnocchi
Gnocchi are perfect little ridged plump dumplings made with potatoes, flour (and eggs). And virtually anything you would like to add – be it beets for purplish/pinkish gnocchi, vitelottes for purple gnocchi, squid ink for black gnocchi, yams, pumpkin or saffron for a dark yellow/orangey tone and spinach and greens for green gnocchi. Very simple to prepare but, still, gnocchi have…
Wild Mushroom Risotto
I LOVE mushrooms. Any kind of mushrooms. Portabella, oyster, cremini, porcini, champignon, chanterelle, pioppini, lion’s mane. Any. On a pizza with prosciutto crudo, as a filling for fresh pasta, beef rolls, crepes… and more. I just recently tried the shiitake and I really, REALLY like their texture. I threw them also into this risotto, that I’ve made…
Buongiorno Signora Pizza
Eh, what can I say. Everybody loves Pizza, everybody needs a pizza to love, all we need is Pizza :D No, seriously. I’ve never met anyone who doesn’t like pizza. Now you can be Italian and have a Margherita, be American and have a garlicky Marinara with artichokes, sun dried tomatoes, mozzarella and roasted red peppers, be…
Hi, I’m Angie, founder of Angie Eats
I am a cookbook author, food blogger, and content creator, exploring food from all over the world. Expect delicious recipes, restaurant reviews, and an occasional video! I hope you enjoy!
Summer Quinoa Salad w/ sweet peppers, zucchini and almonds
Farmhouse Delivery (thank you!) has just delivered their first bin and we can get our new agricultural adventure started! The lettuce is wonderful, pears are oh-so-crunchy, the corn has the grill ready on the patio… and I’ll get one of the peppers and one zucchini to make a healthy, easy and QUICK quinoa salad. Ingredients / What…
Perfect Apple Dumplings
These little apple dumplings always bring me back to the sweetest days of my childhood. My dad would take me away with him for a few days and we would play, eat and enjoy each other. He especially liked the seaside in May and June, when you can breathe and tour without the tourists and…
Port Strawberry Boozy Cobbler
Truly GREAT served warm, with some (unsweetened) vanilla gelato and might you want it, some more Port in a glass as a pairing :)
Purple Basil? Let’s Make An Amazing Pesto!
One of the best pesto I ever had!
Quiche with Chard, Bacon & Eggs
This is one of the easiest quiche ever. Perfect for a quick lunch, dinner, as a snack, brunch or a finger food aperitivo, this savory pie features chard, eggs and bacon and makes everyone happy. Grocery shopping 1 sheet of puff pastry* 1 egg 6 leaves of swiss chard 2 handfuls of Parmigiano Reggiano 2 slices Bacon…
Power Greens Gnocchi with Butter & Sage
Ever tried to add some color to your pasta and gnocchi? It gives your meal that kick you sometimes need to make things more interesting in the kitchen. I bought a family box of power greens (kale, spinach, red and green chard), made a wonderful salad and kneaded gnocchi with the leftovers. They’re a very…
Destructured Nonna’s Rustic Burgers
It all started with me running out of Parmigiano (gulp!) to make Nonna’s rustic burgers, so I came up with small crisps and a de-structured creation. Her original recipe calls for ground meat, eggs, Parmigiano, bread crumbs, parsley, salt & pepper mixed together, shaped in the form of a burger and grilled or seared. This…
Best Snapshots of April
It’s been a good month – and after some rainy and cool days, the patio season is finally here! Time for BBQs, pool parties, and the juicy fruit and veggies are finally coming! Here’s some snapshots of this past month – I’ve been busy and not really able to write much but I plan to…
Delicious Nutella Roll
Late-night cravings – I know. When there’s Nutella in the pantry, there’s no way I can leave it alone. We were laughing about that with some old & new friends the other night at dinner, eating Lucky Gnocchi at Piola Houston. Ladies confessed their night-time craving for chocolate and guys laughed about how many different…
Herb-crusted Verlasso Salmon
Last month I heard about this Verlasso Salmon, the first and only ocean-raised farmed Atlantic salmon to receive the “Good Alternative” buy ranking from the Monterey Bay Aquarium Seafood Watch® program. I was at Central Market the other day. I saw it there and it was in my cart in the blink of an eye.…
The most famous Italian dessert: Tiramisu
Tiramisu is one of the easiest and most satisfying desserts ever. Tiramisu literally means “lift me up”. It’s made of ladyfingers (Italian Savoiardi) dipped in espresso, layered with a whipped mixture of yolks and whites, sugar and mascarpone and sprinkled with cocoa powder.
How To Make Fresh Bread At Home
In one of my recent posts, I told you I was trying to find the perfect recipe to bake fresh bread. Now, it took me longer, because we moved and as you know new ovens need much love and a formal agreement before baking anything.
COOKING BASES: How to make fresh pasta from scratch :)
This was the big thing for me. Being able to make fresh pasta, especially stuffed pasta was the big deal. I kept my pasta machine stored for a while, and then one day I decided to try. It’s surprisingly easy! If you have the machine and its adorable add-ons, any long shape such as tagliatelle,…