Comments on: Tweaking, not Twerking, the Dinners

By: Inspiring Tentacles

Inspiring Tentacles — Fri, 30 Sep 2016 13:50:05 +0000

[…] the field of creativity and they probably don’t have a hard and fast reply either. But, I’ve approached this topic before, and so, why not again, with a single dish as an […]

By: Plate by Plate: The Whole Onion

Plate by Plate: The Whole Onion — Tue, 02 Jun 2015 14:40:05 +0000

[…] may remember our roasted leek and onion salad and the various iterations it went through, and it’s a dish we’ve served up several times since. But it was time to move on and […]

By: From Tentacle to Ear

From Tentacle to Ear — Wed, 08 Oct 2014 14:28:46 +0000

[…] dish featuring cauliflower gnocchi – spicy parsley cream sauce below, a saute of mushrooms with pistachios, green and pink […]

By: Reinventing the Whisk, #1

Reinventing the Whisk, #1 — Sat, 27 Sep 2014 13:38:27 +0000

[…] but the take-away was the roasted beet and harissa paste combo, which I’ve used since in our new roasted beet and leek salad. The second round gave me a great spicy artichoke sauce that we’ve taken to pairing with […]

By: Cabbage Flower Dumplings

Cabbage Flower Dumplings — Wed, 17 Sep 2014 11:38:12 +0000

[…] experimented with all sorts of different types of gnocchi over the years. Most recently, back in June, I was playing around with making gnocchi di cavolfiore, or cauliflower gnocchi. We loved them in a […]

By: Meat and Milk

Meat and Milk — Sun, 29 Jun 2014 14:23:05 +0000

[…] A return of our roasted beet and leek salad, a whole discussion of the development of which can be found here. […]