A Feast for the Holidays

Last month around Christmas weekend, we celebrated my parents' 28th anniversary. My mom had wanted me to make reservations at a nice restaurant for dinner, but the holidays just would not be the same without a home cooked meal. And what better way to spend time with family than by bonding in the kitchen over pots, pans, and pasta. It was a perfect excuse to try out my new Le Creuset dutch oven that the boy got me for Christmas! Recipes included - click on links below for recipes and more pics.  (Too many recipes to fit in one post!)

Short Rib Ragu with Pappardelle Pasta

Pappardelle pasta is my FAVORITE pasta of all time, which explains why I always order it when we get Italian. While in Del Mar a few times last year, we stopped by Cucina Enoteca and tried their short rib ragu over pappardelle pasta -- it was love at first bite. I usually shy away from red meats, but after going to Spain for our honeymoon last year, I've learned to make a few exceptions for special occasions or when we eat out; we can call those "cheat" days. And of course, when eating something so delicious, what more reasonable thing to do than to try to create it ourselves? I'm sure the boy is excited I've started venturing into the red meats realm since for the last six years he has been stuck with chicken or fish when I'm ambitious but for the most part vegetarian on the day to day basis. This was my second attempt at cooking red meat (the first was an absolute flop). But this time, I had a weapon - my brand new Le Creuset dutch oven the boy got me for Christmas, and oh do I love it so.  

Recipe adapted from OC Weekly 

Butternut Squash Ravioli

With the year coming to an end, the season for pumpkin and squash is finally here. I have to say I was practically jumping for joy when I saw the first cardboard box filled with butternut squash at Trader Joe's. With Halloween past and Thanksgiving just around the corner, I can't help but think of all the delicious food to be made and eaten during this holiday season. My first stop? Butternut squash ravioli -- creamy yet sweet filling, with a savory and crunchy sauce to accompany. Using fresh pasta sheets is what truly puts this recipe on the map. 

Introduction to Fresh Pasta: a tribute to Philadelphia

Living in Philadelphia for four years brought out the foodie in me. Although many know the city of brotherly love for it's Philly cheese steak, Philly is a true foodie paradise with so much more to offer than a meat hoagie with cheese whiz. It is a compact walkable city with anything and everything you could think of from food carts to hole-in-the-wall restaurants to gastropubs to affordable fine dining. Philadelphia was my introduction to real Italian food, to Di Bruno Bros and Capogiro gelato, to fresh pasta, and not to mention, to the love of my life. But we will save that story for another time. Today we talk of pasta, not those bow-ties that come in a box, but REAL pasta -- fresh handmade pasta. Silky smooth in texture, with a delicate bite, fresh pasta is much lighter than dried box pasta. It is a compilation of different types of flours, egg, and water. I've made different pasta recipes before, but when my friend Brian introduced me to this recipe by Marc Vetri, there was no going back. Vetri is one of the most renowned Italian chefs in Philly and has opened 6 restaurants, of which Vetri is the most well known. Unfortunately I have not had the pleasure of dining at Vetri, but it is most definitely on my must try list.