DINNERS, CHIPOTLE CANDIED BACON, AND PIZZAS

I DEFINITELY HAD SOME FUN WITH THIS POST. I RECENTLY INVESTED IN A SMALL COUNTERTOP FRYER AND DECIDED TO START OFF BY MAKING SOME HOMEMADE POTATO CHIPS, BOTH REGULAR AND SWEET POTATO. THE CHIPS WERE A SIDE DISH TO THIN STRIP STEAKS TOPPED WITH MUSHROOMS AND ZUCCHINI IN SOME BALSAMIC VINEGAR. 

THIS POST ALSO INCLUDES ANOTHER DINNER WITH HOMEMADE PASTA (USING "00" ITALIAN FLOUR) AND CHICKEN NAPOLEAN. ALSO ENJOY THE VARIETY OF PIZZAS AND CHEESE PLATE. 

POTATO CHIPS

STRIP STEAK TOPPED WITH MUSHROOM & ZUCCHINI AND A SIDE OF MIXED CHIPS.

JALAPENO CRUST, PROSCIUTTO, OVEN ROASTED TOMATOES AND BALSAMIC GLAZE. 

A GLIMPSE OF THE WORK STATION

ARTICHOKES, CIPPOLINI BALSAMIC ONIONS & BASLSAMIC GLAZE

ANOTHER LOOK

PESTO CRUST WITH OVEN ROASTED TOMATOES, ARTICHOKES, TRUFFLE SEA SALT & ROBILA BOSINO CHEESE.

JALAPENO CRUST BEING FINISHED WITH TRUFFLE HONEY

CANDIED CHIPOTLE BACON BEFORE 

CANDIED CHIPOTLE BACON AFTER

STOVE TOP

HOMEMADE LINGUINE TOSSED IN AN ENGLISH BUTTER AND SAGE SAUCE

CHICKEN NAPOLEON LAYERED WITH CHERRY TOMATOES, SHAVED RED ONIONS, MUSHROOMS & ZUCCHINI AND ROQUEFORT CHEESE. TO THE LEFT IS THE PASTA COVERED IN PROSCIUTTO (I WAS INSPIRED BY AN ITALIAN PROSCIUTTO COOKBOOK)

OVEN ROASTED TOMATO CRUST TOPPED WITH PROSCIUTTO, CIPOLLINI ONIONS, TRUFFLE SEA SALT & BALSAMIC GLAZE

MINI TOASTS WITH ROBIOLA BOSINO CHEESE AND SUNDRIED TOMATO TAPENADE INFUSED WITH TRUFFLES.  GRANA PADANO WITH BALSAMIC, HOT SOPPRESSATA, CACIO DI BOSCO TRUFFLE PECORINO, BEEMSTER CLASSIC(18 MONTHS), MUSTARD SEED, WASABI AND RAW MILK MANCHEGO WITH TRUFFLE HONEY. 

PRE OVEN

FINISHED PIE. JALAPENO CRUST, CHERRY TOMATOES, ZUCCHINI, OVEN ROASTED TOMATOES AND TRUFFLE SEA SALT. 

ZUCCHINI, CHERRY TOMATOES, HOT SOPRESSATA

APRIL FUN

WELCOME BACK.  I HAVE NOT POSTED ANYTHING IN A WHILE BUT I THINK THIS POST  MAKES UP FOR IT. THERE IS A LOT GOING ON SO TRY NOT TO DROOL TOO QUICKLY. 

IN THIS POST WE HAVE SOME CHEESE AND MEAT PLATES, A FEW DINNERS AND BREAKFAST...YES, BREAKFAST.

 I FELT I NEEDED SOME SWEET AND SAVORY DISHES WITH ALL THE PIZZAS I MAKE. I DECIDED TO MAKE A FLOURLESS CHOCOLATE CAKE AND CHOCOLATE TRUFFLES AS WELL AS HOMEMADE PLANTAIN CHIPS... ENJOY!

BUFALO BLUE CHEESE, ROBIOLA BOSINA, GRANA PADANO, BOSCHETTO TARTUFO,  PROSCIUTTO DI PARMA, SPECK, WILD BOAR SALAMI AND ARTICHOKE HEARTS. THE GRANA PADANO IS DRIZZLED WITH BALSAMIC GLAZE AND THERE IS A SWEET AND SPICY RED PEPPERONI SALSA. 

CAULIFLOWER SOUP WITH BLACK TRUFFLE AND BASIL-LEMON OLIVE OIL

ROASTED BROCCOLI WITH SHAVED RED ONIONS AND PARMIGIANO REGGIANO 

CHICKEN PARM.

PARTY PIE TOPPED WITH PESTO AND CIPPOLLINI ONIONS ON A JALAPANO CRUST

STRIP STRAK WITH ASPARAGUS AND ROASTED POTATOES AND PARSNIPS

CRUSHED RED PEPPER PIE WITH PROSCIUTTO, ARTICHOKE HEARTS AND CIPPOLINI ONIONS. 

CHIPOLTE BASIL PIE WITH ARTICHOKE HEARTS, PESTO AND MUSHROOMS

HOMEMADE PLANTAIN CHIPS

CHIPOLTE BASIL CRUST WITH PESTO AND OVEN ROASTED TOMATOES

GARLIC AND HERB CRUST WITH PESTO AND CIPPOLINI BALSAMIC ONIONS

CHOCOLATE TRUFFLES ROLLED IN PRETZELS; WHITE CHOCOLATE; WHITE CHOCOLATE AND LAVENDER; AND HEATH BAR

FLOURLESS CHOCOLATE CAKE AND TRUFFLES

CHIPOLTE BASIL CRUST WITH ARTICHOKE HEARTS AND BBQ CHICKEN 

OMELETTE WITH BALSAMIC CIPPOLINI ONIONS, OVEN ROASTED TOMATOES AND AGED GOUDA

FLIP!!!

OMELETTE SERVED WITH PEPPERED BACON AND MATZAH

PIZZA, EATALY & DINNER

WELCOME BACK. THIS POST IS FROM THIS PAST WEEK WITH SOME EXCITING NEW TREATS. AS USUAL, I HAVE SOME PIZZA BUT ALSO WENT TO EATALY LAST SUNDAY. FOR THOSE WHO DON'T KNOW, EATALY IS AN ITALIAN SPECIALTY SUPERMARKET LOCATED RIGHT OUTSIDE MADISON SQUARE PARK IN NEW YORK CITY. I GOT SOME OF THE BARE ESSENTIALS, WHICH ARE ALL IMPORTED FROM ITALY. THIS PAST MONDAY I WENT TO WHOLE FOODS AND COOKED A SCALLOP APPY ACCOMPANIED BY A TUNA ENTREE. ENJOY. I KNOW WE DID.

CHIPOLTE BASIL PIE TOPPED WITH PROSCIUTTO ,CIPPOLINI ONIONS, FRESH BASIL FINISHED WITH TRUFFLE SEA SALT & BALSAMIC GLAZE

ITALIAN BEER, ROBIOLA BOSINA AND WILD BOAR SALAMI.

CHEESE AND MEATS PLATE:
CLOCKWISE FROM TOP LEFT: ROBIOLA BOSINA, SLICED PROSCIUTTO 18 MONTHS ,BUFALO BLUE GRANA PADANO AND WILD BOAR SALAMI

SPICY ITALIAN HERB PIE TOPPED WITH PROSCIUTTO, BASIL CIPOLLINI ONIONS AND BALSAMIC GLAZE

SEARED SCALLOP WITH FRESH CIPPOLINI ONIONS, ORANGE BELL PEPPER, ROSEMARY & WHITE WINE FINISHED WITH A CHIMICHURRI JELLY

SESAME SEARED TUNA WITH  SOY GINGER SAUCE, ROASTED FINGERLING POTATOES  & CHIPOLTE LENTILS WITH GRANA PADANO CHEESE

SECOND PLATE VARIATION