Fruity Obsession

This morning I made my yearly pilgrimage to Tartine Bakery in San Francisco. This tradition just started last year, but I seriously cannot go there more than once a year. If I did, I swear I would chuck my day job out the window, pick up the nearest cook's apron and start baking like there's no tomorrow. Yes, it is that good. Pinky swear.

Spices, Italy

Time to spice things up a notch!

To infuse a gentle zing in your pasta, add a pinch of crushed red pepper and a few drops of olive oil to gently boiling pasta water. Add the pasta to the spiced water, stir, lower the heat and cook as normal.

Drain, add your sauce du jour and enjoy the spicy goodness!

Bowl of Raw Okra

What are these lovely fresh vegetables? Hey, it's okra, the polarizing vegetable : ) Surprisingly beautiful!

Some folks can't deal with the slime, but I am not afraid. On store for tonight? Chicken and okra jambalaya. I'll be essentially following this recipe from Food.com - http://www.food.com/recipe/chicken-and-sausage-jambalaya-with-okra-86810

Gumbo yaya, everyone!!

Pavlova Deconstructed. A sweet treat for the end of summer!

Salted Caramel Chocolate Goodness

Really truly smitten with the chocolate, caramel and salt nirvana I have just stumbled across. Found at the Half Moon Bay farmers market during one heck of an uber downpour. They are from a little artisan chocolate shop - http://gotochocolate.com/ Highly recommended!!!

White Raspberry Tart

This scrumptious white raspberry custard tart was found (and eaten) recently while meandering through Sonoma, Ca. It was so tasty, I'm working on reverse engineering the recipe!

To have your own little slice of heaven, check out the legendary Fremont Diner down Sonoma way.

Spanish Padron Peppers

Alright. I've had these Spanish padron peppers at restaurants twice before, but I have never made them myself. Until tonight, that is. Wowser! So DELICIOUS! And simple as heck:

1. Heat very good olive oil in a pan over medium heat.
2. Add washed padron peppers.
3. Saute the peppers until soft and blistered and brown.
4. Sprinkle a bit of sea salt over the peppers and serve.

Swoon : )