The huge bonus to homemade chicken stock - a silky flavorful poached chicken perfect for shredding right off the bone.Read More
A far cry from your store bought fruit on bottom yogurt and almost as easy!Read More
Born out of a favorite combination - goat cheese and marmalade on toast with a healthy sprinkle of salt and glug of olive oil.Read More
We are so happy to share our latest story with you we produced for Martha Stewart Living in their April 2017 issue. They asked us how we do Easter (a bit of hunting and gathering) and our daughters joined in on the fun. Stay tuned for our natural egg dying tips!
Too much of a muchness in all the best ways.Read More
Because there is rarely really absolutely nothing in the house to eat!Read More
Inspired by the colors of a budding spring and chirping birds.Read More
Homage to the Birds and Bees.Read More
Ceasar Bowl - an ode to leaders of the past.Read More
Going all hygge for Valentines. XOXOXOXRead More
Ballast - that is what we are in need of now.Read More
Rich golden rich homemade chicken stock is the key to this dish. It is incredibly easy to make and begets a million meals.Read More
A salad meant to inspire healthful happy living - with sunshine colored squash and miso dressing. We are all for a vegan moment but don't let it bring you down!!!!!Read More
The world is in a funny place. Trying to focus on the things that matter. A simple serving of grapefruit segments - cut free of pith, submerged in juice and sprinkled with pink peppercorns - seems to say I love you in a bowl.Read More
Thinking they should rename Route 1 - The Strawberry Strip.Read More
Because it is not this hot everywhere! Here is to you North Pole.Read More
The fabulous Victoria Pesca Elliott turned us on to this creation. So good.Read More
Nice when a restaurant favorite is really really easy to make at home. Save your pennies for a double scoop ice cream.Read More
Egg Yolk Ravioli
The savvy cooks answer to a Pavlova Party.
- Corn Meal
- Several sheets fresh pasta, cut into 24 3 inch squares
- Sea salt
- 12 egg yolks, carefully separated
- 1 egg white, lightly beaten
- Blanched asparagus, for serving
- Fresh chives, for serving
- Olive oil, for serving
- Grated Parmesan cheese, for serving
Dust a clean work surface with corn meal. Arrange 12 squares fresh pasta over corn meal. Sprinkle a tiny pinch sea salt into the center of each square. Set egg yolk over salt. Use a finger or brush to paint a picture frame of egg white around yolk. Cover with another pasta square, using fingers to gently enclose yolk. Use a sharp knife to trim a centimeter off each side of square, sealing ravioli closed.
Bring a large pot of salted water to a boil. Reduce heat to a nice simmer and gently lower ravioli into water. Let cook - stirring just enough to prevent sticking, until ravioli float to surface of water. Let cook a minute longer. Use a slotted spoon to remove from water. Blot dry on a clean kitchen towel and serve immediately with blanched asparagus, chives, a good glug of olive oil and sprinkle of cheese.