Savory Polenta Breakfast Bowl

Savory Polenta Breakfast Bowl I first had creamy grits at one of my favorite Vegas restaurants Lola’s I had shrimp and grits it was amazing and from that moment on I was a creamy polenta convert! If you noticed I just used the words grits and polenta interchangeably. So what is the difference anyhow? Here is… Continue reading Savory Polenta Breakfast Bowl

Wedding Toast

Cheese Board             Hello everyone, I have been suspiciously absent from the blog for a few weeks but I have a pretty awesome excuse. I got married! Yes on April 18th 2015 I became Mrs. Kathleen Ordinario! What a whirl wind it was. If any of you read my Italian Love Cookies post you know I… Continue reading Wedding Toast

Orange Scented Crepes

Crepe So guess what I learned to make over Christmas crepes! I made my first attempt at a crepe cake for dessert this last Christmas. One thing I learned is that crepe cakes do not transfer well 😉 The car ride to my mom’s house was smooth but I still arrived with the top half… Continue reading Orange Scented Crepes

Pasta on the River

  Orzo with Parmesan and Basil     My family can be a bit eccentric we love all things delicious and beautiful including the Great Outdoors and Food. Camping was something of an art form in my family, one that we perfected in the years before my parents bought their cabin in Duck Creek Utah. Now… Continue reading Pasta on the River

7 Simple Ingredients 1 Amazing Result

Linguine and Tomatoes                Julia Child once said that she didn’t consider Italian cooking to be “real cooking,” Italian food is far too easy to prepare. Well Mrs. Child, I must say that one of the many reasons I love making Italian food is for its simplicity. Unlike the complexity of Classical French cooking, Italian… Continue reading 7 Simple Ingredients 1 Amazing Result

From Roux to Béchamel to Cheese Sauce

Bacon Mac and Cheese Last week Chef thought me and my class how to make the Mother Sauces Da Da Daaa! So the mother sauces are Veloute, Espagnole, Tomato, Hollandaise and of course Béchamel. What I didn’t know is that all of these Mommies are rarely used as is but are turned into something different.… Continue reading From Roux to Béchamel to Cheese Sauce