Pudding Pie

Simple California Cooking

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Nighttime kitchen lighting doesn’t do anyone any favors but this robust squash pasta looks yummy anyway! I don’t even know what kind of squash I used but it was beautiful and orangey and the lady at the farmers market said it tasted like butternut! I roasted said squash with a yellow onion and some garlic, then puréed with some butter, heavy cream, red pep flakes, and chicken broth. Topped with crumbled bacon, pine nuts toasted in bacon fat, parm, and black pepp. Yum!

A moody little focaccia moment this evening. Shallot and rosemary just for fun 🙃 Used @bonappetitmag no knead recipe, yum!

8 year anniversary calls for a little patio dining moment @paragarysmidtown - fun fact, in the 80’s, my parents used to go on dates to Paragary’s too! So much has changed about the restaurant since then, but the amazing food and ambiance continues to be a pillar in our city. Also they gave us champagne for our special occasion ☺️ 🥂

Whenever I think that I’ve got no food in the house, I like to make myself a little creative challenge. Tonight was a boxed Trader Joe’s mushroom and herb risotto, I threw some spinach and corn in, and seared some very minorly freezer burned Costco scallops that I found lurking in the depths of the freezer. Not a bad meal for a scant pantry!

Blackberry curd tart using the extra @amandahesser Meyer Lemon Tart crust (recipe on NYT Cooking) I had in my freezer. Blackberry curd was so good, but I did unconventionally leave the seeds in because I wanted more structure and bite. Next time I’ll add more lemon juice and eggs and a little less sugar. Recipe on the blog soon!

Wow! Thank you all so much for being here and supporting me as I make food and eat it and try to take pictures along the way! Still figuring things out, but I’m glad to be here figuring things out with you all!

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