Yummy Thai – North St. Pete’s Spot for Tasty & Tempting Thai Favorites

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• March 30, 2023 Calida’s Recipe for Success has more than one Secret Ingredient

  Secret Ingredients: The couple that runs it is not only adorable, but also extremely skilled Hole in the Wall Eccentricity Lustfully Eclectic Menu A few weeks ago we had a spectacular dinner at the new Calida Kitchen & Wine. I can’t say enough about it. I thought about the meal for several days after. So much so that we returned within weeks to sample some more of the kitchen’s globally inspired offerings. This piece will showcase all of the wonderful offerings that we shared on those two visits. The decor transports one to a small European hidden gem. The restaurant, owned by Dayna Bennett with her partner Chef Ian Florence at the helm of the kitchen, is absolutely the next big thing. The only thing that isn’t big is the restaurant itself. The cozy dining room has about three tables of four. The bar seats six and there are a few two tops in the bar area as well. A reservation is highly recommended. While we were dining the second time, we watched Dayna have to reluctantly turn people away, even from the bar.  They are currently open Thursday – Saturday 5:30 – 9:30pm.     On our first visit, we started with some cava and were surprised with this beautiful amuse bouche. I have actually never seen or had an oyster served quite like this. Not only is it absolutely stunning visually, the texture of the oyster against the soft cool creaminess of the crème fraîche, boosted by the salty pops of the caviar was just like heaven. This is not on the menu, but we told Dayna it should be. It is a jaw dropper. First, we ordered the Shatta Shrimp from the Starters & Shared Plates section of the menu. This dish, served with Argentine reds, baby bells, greens, spring onion and grilled lime, was my favorite of the night. It had the perfect amount of spice, tang and umami all wrapped up with the delicious natural sweetness of the shrimp. We actually convinced several different diners to order it while we were there. Next we had the Pan Fried Potato with herbs, garlic and lemon chili aioli from the starters as well. This is a great dish. Delicious in all ways a potato should be, but I felt it would make a better side dish than a starter. It felt like it needed a partner to really sing. We shared the Chow Noodles as our main course. They are made with long noodles, market vegetables, fresh ginger & garlic, tamari, sesame oil and chili flakes. This dish was down home and comforting, perfectly seasoned and just delicious. We scarfed this down. The noodles also have a fun back story. Quoted from Dayna, “Ian was the Chef de Cuisine at a restaurant in San Luis Obispo that I use to go to all the time. He created that noodle dish there and I ate it for years and loved it before I ever even knew Ian. So it’s got sentimental value for me.” It’s somewhat of a love story… Kevin actually begged Dayna to keep this one on the menu always. Satiated and stuffed, we were ready to go when I just had to ask about dessert. We were told that they had Dayna’s mom’s cheesecake recipe available that night. Ian has worked to master this recipe. When I asked Dayna if it has a proper menu name she said, “we’ve been doing verbal desserts but I think if we put it on the menu we would say The Cheesecake – an old family recipe served with a house made berry gastrique.” We couldn’t not try the cheesecake after that dinner and let me say this was hands down the best cheesecake I have ever had. Light, creamy and fluffy served with a very light berry gastrique which did not overpower like a ladle of cherries would do, instead it enhanced in all ways great. Worth every calorie. Back for our second dinner, I started with a glass of the Italian Pinot Grigio. Refreshing, light and springy. When I suggested we order a salad, Kevin wasn’t all that jazzed. We were seated at the bar this time and the couple next to us exclaimed that it is the best salad. So we ordered it. For something so incredibly simple they were right. That dressing just ties it all together. It is made with romaine, radicchio, tomato, kalamata, feta and red wine vinaigrette. Sounds silly but honestly, we couldn’t stop talking about the salad. From the starters also, we ordered the Ribs. These are beef back ribs topped with pickled chili & endive slaw and served with bone broth. Absolutely as good as they sound. It’s rare to find beef ribs, usually it’s pork. A delicious and great change. I was eyeing the Chicken Thighs on the menu the first time we were there, so I definitely had to order them this time. They are made with market mushrooms & greens served over a smashed potato and oozing with an umami rich pansauce. We devoured this scrumptious dish. We also ordered the Branzino with carrot soubise, grilled palm hearts, market vegetables and chili oil. Tender, flaky and delicious. In the last few years, Branzino has become one of my favorite types of fish and this did not disappoint. The carrot soubise complemented it perfectly. Again I asked about dessert, after our wonderful cheesecake experience and the minute strawberries and cream came out of Dayna’s mouth, I was all about it. So simple yet so delectable. Not a chocolate nib was left. I also asked Dayna if they had a formal menu name for this one and she said if they did it would probably be a…Dessert Board – House made whipped cream, served with a selection of fresh berries, chocolates, and nuts. Topped with berry gastrique and a dusting of powdered sugar. I really can’t say enough about this gem of a restaurant. It will be tough to get into […]

• March 28, 2023 Breakfast, Brunch, and Lunch is Covered at Buttermilk Eatery

  Buttermilk Eatery is one of the latest restaurants to enter the North St. Pete scene. Living in North St. Pete, every time I notice a new restaurant coming to the neighborhood I get very excited. That was no different when I heard about Buttermilk Eatery. Being a breakfast lover, I was even more excited. Serving breakfast, brunch, and lunch, Buttermilk Eatery leaves no gaps when it comes to options that will whet your daytime appetite. Ordering is easy at Buttermilk. No need to wait for a server to come to the table to take your order… or even bring your food. All you have to do is take a picture of the QR code, put in your order from your phone, and a nice little robot man brings your food right to your table. With that being said, there is not a lack of service. The restaurant is fully staffed and the robot assistance frees up time for them to give patrons more attention. We decided to share an array of dishes from both the breakfast side of the menu and the lunch side of the menu. The Corned Beef Hash Benedict replaces the ham from a classic benny with corned beef hash. What a brilliant idea. I am a lover of canned corned beef hash, so while others may be disappointed that theirs is not homemade I was actually thrilled to hear it came from the can. More than just a sweet treat, the Banana Berry Cinnamon Crunch Toast satisfies any morning sweet tooth craving one could have. Cinnamon swirl French toast bread is layered with fresh berries and bananas then topped with crunchy granola and a berry glaze. I also added about a half cup of syrup on top, because there’s no other way to eat French toast, right? The Patty Melt caught my eye as soon as I looked at the menu. An all-natural beef patty is served on perfectly toasted rye bread with melty American cheese and sautéed onions. While I truly enjoyed this sandwich, it was missing a bit of seasoning, but never-the-less I scarfed it down. To round out our heavy meal, I wanted to add a fresh cold dish. Yes, chicken salad can be heavy, but Buttermilk makes theirs with a light amount of mayonnaise, grapes, almonds, celery, and onions. This was the perfect way to end the meal. The sandwich was fresh and flavorful. Buttermilk Eatery is a great addition to the restaurant roster that is building in North St. Pete. It makes me happy every day to see this side of town’s restaurant scene growing and having a friendly neighborhood breakfast spot be a part of that thrills me.

• March 21, 2023 Bin 6 South, Wine Cellar and Intimate Eatery in St. Petersburg, FL

  If you’re looking for an astonishing experience, head to this quaint house cellar and restaurant, Bin 6 South. It’s a relaxing establishment in downtown St. Pete and just a few blocks off Central Avenue. Though the atmosphere is casual, the food menu and wine options are truly extraordinary. I was blown away by the attention to detail, the quality of the food and wine and the charm. Life’s ‘bin’ good ever since I visited Bin 6 South. This home turned wine cellar/restaurant has an impressive wine list and a surprising menu of lunch, dinner and decadent desserts. The setting is super intimate with only 12 seats in total. You’ll either be seated at the table with other parties or you can have a front row seat of the kitchen sitting at the bar. Be sure to book a reservation or call them in advance. There is a lot of wine packed into this little home so be ready to let Sommelier, Danielle, guide you to your new favorite. Locals get 10% of wine bottles from the cellar. You can reserve the whole table for a party of 6 or you’ll be seated next to strangers turned friends. It’s that kind of place where everyone talks to everyone and you’ll leave with some new wine friends and a buzz. Inside Table Watching the chefs do their thing is really unique. If you sit at the bar, not only will you see the creation of each dish, but you’ll hear the story or little fun facts as the chef is preparing it. Although the vibe is casual and friendly, Bin 6 South offers a remarkable experience to be able to learn about the dishes you’re about to eat. There’s also an element of  familiarity as if you’re hanging at your best friend’s house and they’re cooking for you while you sip on wine. The only difference is now your best friend is a chef and your getting wine suggestions from a sommelier. Getting to know the team throughout the night really made my encounter change from simply enjoying dinner to making new friends and seeing the passion and story behind Bin 6 South really unfold. If you’re like me, as soon as the temperatures climb, you’ll want to swap those bold reds for light, refreshing whites and rosés. I started with a glass of Secateurs Rosé and it was exactly what I needed for something light. The description reads as aromas of complex red fruits, spice, rose water and currants. Generous, textured palate with a long finish. If asparagus appears on any menu, I’m always going to order it. This spring special was a wonderful start for me to really understand how fresh their menu is. It was simple but the cheese on top and white bean hummus on the side really made it comforting. Their Roasted Red Pepper Soup is unlike any other. It’s a must-order for me every time now because of the freshness and spice. It’s a comforting bowl of fresh roasted red pepper, chipotle, sun dried tomato, cold smoked crema, herb cracker, and aleppo pepper. The crunch and savoriness of the dipper was fantastic too. Now that my entree was approaching, I had to switch to Chardonnay. The description is: notes of brioche, toasted almonds and stone fruit flavors are echoed in the multi-textured palate. I really enjoyed the taste and knew it would go well with my salmon that chef was preparing. If I could only use one word to describe the Salmon Mi Cuit, it would be tremendous. Wow. The flavors really pair so nicely and it’s unlike any salmon dish I’ve ever had. If you don’t know what Mi Cuit means, it’s French for “half cooked” which may seem odd but just trust the process. The Salmon Mi Cuit at Bin 6 South is a dish with tender Salmon, quinoa, preserved lemon, chamomile, and herbs de Provence tuile. Chef pours chamomile tea over the dish as a sort of tableside experience. I’m so glad I ordered this. All of the elements paired so nicely and gave a variety of flavors from savory to zesty to salt to comfort. If you don’t know what to order, start here. For lunch, I was drawn to the Banh Mi on a French baguette with chicken breast, ku cai vegetables, fresh jalapeño, chicken liver mousse, sambal olek, cilantro, and a side of B&B pickles. The level of detail this sandwich had, did not go unnoticed. This delectable sandwich delivered a fiery kick that was balanced out by the refreshing sweetness of pickled vegetables and savory chicken. It was time for dessert so naturally I needed another glass of wine for that. I tried three dessert wines and ended up loving the Itsasmendi Urezti (the middle bottle in the photo). It was dense, sugary and very complex in my opinion. I loved it. If you’re looking to end the night with something super bright and light, and mildly tart, yet sweet, The Lime in the Coconut is for you. The Lime in the Coconut is lime curd, coconut meringue, toasted coconut crumble, lime zest, and a glucose tuile. The complexity of this dessert is unmatched and truly one of a kind. Again, all of the little details from the smooth coconut meringue and zesty lime curd are fantastic. The shining glucose tuile was a great touch for that extra crunch and sugar, plus it really makes the dessert look even more fancy. The next dessert had this brilliant holographic chocolate on top. How cool is that? I’ve never seen anything like this. It tasted just as good as it looks. The Chocolate Cake dessert was my favorite only because I love anything chocolate. To have three different styles of chocolate on a dish really won me over. This plate of chocolate cake, cherry rose coulis, berries and edible flowers was truly the perfect night cap. The cherry rose coulis added a nice sweetness. Behind the holographic piece of chocolate is a […]

• March 7, 2023 Yummy Thai – North St. Pete’s Spot for Tasty & Tempting Thai Favorites

  Tucked away in the midst of the bustling Gateway Plaza off of Roosevelt Blvd is Yummy Thai – a laid back eatery featuring none other than Thai cuisine. No fuss, no frills, just really delicious food. From Tom Yum soup and Panang curry, to Pad Thai and House Fried Rice and everything in between, Yummy Thai deserves your undivided attention. Yummy Thai has been in operation for about 12 years. The restaurant is family owned and operated by Becky and her husband, George. Becky chatted with us during our meal and she shared that prior to opening the restaurant, George was a nurse. After 16 years of working in the hospital, George decided he wanted to turn his passion for cooking into a career. George does all of the cooking, Becky tends to the front of house operations and their uncle helps with prep and the dishes. One of the tasks that keeps Becky the busiest with front of house operations is overseeing and executing their take-out business. Prior to visiting the restaurant, I read a large number of reviews and lots of them were in regard to the wonderful experience with their takeout orders from Yummy Thai. During our dinner, we witnessed folks coming in for their orders throughout our entire meal. In addition, the phone was busy too – and that doesn’t include their online orders through sites like UberEats, Postmates and so on. A lot of the folks who came in to pick up their food were addressed by Becky with their first name. She confirmed that they do have quite a number of regular to-go customers which is always wonderful to see. The restaurant space is laid back and informal, the service and hospitality are warm and ultra generous and the food speaks for itself. The menu at Yummy Thai is plentiful without being too overwhelming or complicated. A handful of appetizers, soups and salads, curries, rice and noodle dishes, etc. As for drinks, standard soft beverages are available, as well as hot and ice teas, coconut and sparkling water and Thai iced coffee and ice tea. We tried the Thai iced tea and it was quite good – sweeter than we’re used to, but it still made our lips smack. Because we wanted to try as much as we possibly could, we decided to start things off with the combo platter. This assortment of small bites is comprised of four eggrolls, two pot stickers (pork dumpling), two crab rangoon and two shu mai (shrimp dumpling). It’s the perfect size for sharing pre-meal between two people. Our favorites in order were: the eggrolls, rangoon, pot stickers and the shu mai. To be fair, my husband and I don’t tend to favor shrimp. It’s not that we don’t like it, but we simply just prefer plenty of things instead of shrimp. The crab rangoon were crisp on the outside and luscious and creamy on the inside with a slight hint of curry in the filling. We enjoyed the pot stickers, but often just prefer something with a bit more texture. The eggrolls were the perfect size – compact. When dunked in a bit of the tangy and sweet sauce, they’re simply perfect. The Tom Yum soup was an impromptu decision that I’m quite happy that we landed on. It’s a famous Thai hot and sour soup with mushrooms, tomatoes, and red onion that is seasoned with lime juice and lemongrass. We shared a small bowl of it, which was the perfect amount. The soup was packed with vegetables and kissed with spice. In addition to veggies, you can also opt to add tofu, chicken or shrimp or seafood for a small extra of $1-$2. All of the entrees at Yummy Thai are prepared with your preference of heat – medium, hot, or Thai hot. Becky warned us that the Thai was in fact quite spicy. My husband loves spice and can tolerate a great deal of it, but even he opted to shy away from the Thai heat level after Becky’s warning. We ordered all of our entrees with a safe amount of spice – hot – and that ended up quite perfect. I did some research before our meal and scoped out the popular dishes. Pad Thai was probably the one that I read about the most. We ordered it with chicken without hesitation and I have to say, everything was fantastic, but this was the highlight of our meal. Intense flavor, an idyllic amount of heat, it was a complete and total homerun for us. I’ve perhaps never been more excited to have leftovers to eat for lunch the following day. This dish, as well as all of their entrees, can be served with chicken, tofu, beef, pork, vegetables or shrimp. If you know me, you know that I love curry – all types of curry. I usually lean towards Masaman curry, for this meal, I happily went a different route. Curry options at Yummy Thai are: red, green and panang curry. I went with the panang with fried tofu and it was quite lovely. Their panang curry, which also comes with assorted vegetables, is simmered in coconut broth with a touch of peanut butter. This comforting curry is served with with Jasmine rice, but for an extra $2, you can also opt for brown rice or noodles. At the last minute, my husband made the decision to also order the house fried rice with pork. We wanted to try an entree with pork and figured one of the fried rice offerings was the way to go. In addition to the house fried rice, they also have basil fried rice and curry fried rice. Had this have been my last minute idea, I would’ve totally ordered the curry, but the house was ultra savory and satisfying. Because this was the last item to hit the table, we were already quite full and at capacity. We packed up the leftovers and I made fast plans […]

• March 2, 2023 Miso-Spinach Pesto Pasta with Lemony Breadcrumbs Recipe

  At one point or another, you’ve probably enjoyed or even made some form of pesto. The standard starting lineup for most pesto recipes is typically pine nuts, parmesan, garlic, lots of fresh basil, olive oil and salt. In this rendition, we’re totally shaking things up using mellow white miso, spinach, cilantro (in addition to basil), lemon juice and soaked cashews in place of pine nuts (and of course oil and salt) to create a delicious and creamy miso-spinach pesto. There’s a good chance that the ingredients for this pesto are already on your weekly grocery shopping list. Miso is probably the outlier, but it’s definitely an ingredient that I recommend keeping on hand. What is miso, exactly? It’s a fermented paste that is made with a cultured mix of soybeans, a grain (often rice or barley), salt and koji, which is a type of mold. The mixture is then fermented for as little as a few weeks and as long as a few years. It’s packed with umami and has a number of uses in the cooking world. Often, it is added to soups (hello, miso soup), marinades, sauces, dressings, and so on. Rollin’ oats carries Miso Master organic miso in mellow white, sweet, red and chickpea miso as well as Cold Mountain white miso. I always opt for Miso Master though, because it is organic. In this pesto recipe, miso adds a lovely savoriness that salt alone cannot provide. I’ve included an optional homemade pasta recipe to pair with the beautiful and bright miso-spinach pesto. But if you do not have the equipment, patience or time for homemade pasta – simply opt for a quality store bought option. Rollin’ Oats has two great organic spaghetti options on their shelves that I like – one by Alessi and the other by Field Day. For added crunch and texture, don’t skip out on the lemony breadcrumbs. You can absolutely use store bought panko (like Edward & Sons organic panko), but I recommend grating your own breadcrumbs with some sourdough bread and a course paddle microplane. I recommend using Gulf Coast Sourdough, which also can be found at Rollin’ Oats. To make the breadcrumbs, simply combine your grated bread with some lemon zest, olive oil and salt and pop into the oven until crisp and golden. Miso-Spinach Pesto with Pasta & Lemony Breadcrumbs This umami-packed spin on pesto would be great for more than just pasta. It would be great with roasted or grilled vegetables or even on a sandwich. High Speed BlenderStand Mixer with Pasta Attachments Miso-Spinach Pesto4 cups baby spinach1/2 cup olive oil1/2 cup cashews (Raw and unsalted. Soaked for 2 hours with boiling water)1/2 cup basil1/2 cup cilantro (You could sub this out for another 1/2 cup of basil and vice versa)2 tbsp mellow white miso2 garlic cloves (Peeled)1 lemon (Juice only)2 tsp salt (Plus more to taste)Pasta2 cups all purpose or 00 flour3 eggs1 tbsp olive oil1 1/2 tsp salt1/2 cup semolina flourLemony Breadcrumbs1/2 cup sourdough breadcrumbs (Grated with a course paddle microplane. You can also use store bought panko in place of this)1 lemon (Zest only)1 tsp olive oil1/2 tsp salt Miso-Spinach PestoPour enough boiling water over cashews to cover. Let sit for two hours to soften.After cashews soak, add all pesto ingredients to a high powered blender. Blend on high until pesto is creamy and well combined. Season with more salt to taste. Set pesto aside until ready to use.Homemade PastaAdd all purpose or 00 flour to the bowl of a stand mixer with eggs, olive oil and salt. Using your hands or a fork, combine until a shaggy dough begins to form.Knead with a dough hook for about ten minutes, or until dough is smooth and elastic. Let rest in a covered bowl for one hour.Add pasta sheet attachment to mixer and dust a clean counter with semolina flour. Divide dough into four equal sections.One section at a time, flatten dough into a small disc and pass through lowest setting of a pasta sheet maker. Fold dough in half like a brochure and run it through the same setting two more times.Turn knob to the next setting and run pasta sheet through. Repeat this process on each setting until dough is nearly paper thin. Cut the dough sheet in half to make it more manageable.Place dough sheets on prepared surface with semolina. Repeat steps with remaining three dough sections. By the end, you should have eight sheets.Add pasta attachment of choice to your mixer and run each sheet through to make your noodles – I opted for spaghetti.Place pasta noodles on a drying rack until you’re ready to cook and assemble your pasta.Lemony BreadcrumbsLine a baking sheet with parchment paper. Combine breadcrumbs, lemon zest, olive oil and salt, spread onto baking sheet in an even layer and bake at 375F for 6-8 minutes, or until breadcrumbs are golden and crisp.AssemblyBring a pot of salted boiling water to a boil, add pasta and cook for 2-3 minutes. Reserve 1/2 cup of the pasta water and strain the noodles. Add noodles back to the pot with pesto and a tablespoon or two of pasta water. Stir to combine, adding more pasta water as needed to thin out. Plate pasta, top with lemony breadcrumbs and serve. Condiment, Main DishAmerican, ItalianMiso-Spinach Pesto

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• March 2, 2023 Miso-Spinach Pesto Pasta with Lemony Breadcrumbs Recipe

  At one point or another, you’ve probably enjoyed or even made some form of pesto. The standard starting lineup for most pesto recipes is typically pine nuts, parmesan, garlic, lots of fresh basil, olive oil and salt. In this rendition, we’re totally shaking things up using mellow white miso, spinach, cilantro (in addition to basil), lemon juice and soaked cashews in place of pine nuts (and of course oil and salt) to create a delicious and creamy miso-spinach pesto. There’s a good chance that the ingredients for this pesto are already on your weekly grocery shopping list. Miso is probably the outlier, but it’s definitely an ingredient that I recommend keeping on hand. What is miso, exactly? It’s a fermented paste that is made with a cultured mix of soybeans, a grain (often rice or barley), salt and koji, which is a type of mold. The mixture is then fermented for as little as a few weeks and as long as a few years. It’s packed with umami and has a number of uses in the cooking world. Often, it is added to soups (hello, miso soup), marinades, sauces, dressings, and so on. Rollin’ oats carries Miso Master organic miso in mellow white, sweet, red and chickpea miso as well as Cold Mountain white miso. I always opt for Miso Master though, because it is organic. In this pesto recipe, miso adds a lovely savoriness that salt alone cannot provide. I’ve included an optional homemade pasta recipe to pair with the beautiful and bright miso-spinach pesto. But if you do not have the equipment, patience or time for homemade pasta – simply opt for a quality store bought option. Rollin’ Oats has two great organic spaghetti options on their shelves that I like – one by Alessi and the other by Field Day. For added crunch and texture, don’t skip out on the lemony breadcrumbs. You can absolutely use store bought panko (like Edward & Sons organic panko), but I recommend grating your own breadcrumbs with some sourdough bread and a course paddle microplane. I recommend using Gulf Coast Sourdough, which also can be found at Rollin’ Oats. To make the breadcrumbs, simply combine your grated bread with some lemon zest, olive oil and salt and pop into the oven until crisp and golden. Miso-Spinach Pesto with Pasta & Lemony Breadcrumbs This umami-packed spin on pesto would be great for more than just pasta. It would be great with roasted or grilled vegetables or even on a sandwich. High Speed BlenderStand Mixer with Pasta Attachments Miso-Spinach Pesto4 cups baby spinach1/2 cup olive oil1/2 cup cashews (Raw and unsalted. Soaked for 2 hours with boiling water)1/2 cup basil1/2 cup cilantro (You could sub this out for another 1/2 cup of basil and vice versa)2 tbsp mellow white miso2 garlic cloves (Peeled)1 lemon (Juice only)2 tsp salt (Plus more to taste)Pasta2 cups all purpose or 00 flour3 eggs1 tbsp olive oil1 1/2 tsp salt1/2 cup semolina flourLemony Breadcrumbs1/2 cup sourdough breadcrumbs (Grated with a course paddle microplane. You can also use store bought panko in place of this)1 lemon (Zest only)1 tsp olive oil1/2 tsp salt Miso-Spinach PestoPour enough boiling water over cashews to cover. Let sit for two hours to soften.After cashews soak, add all pesto ingredients to a high powered blender. Blend on high until pesto is creamy and well combined. Season with more salt to taste. Set pesto aside until ready to use.Homemade PastaAdd all purpose or 00 flour to the bowl of a stand mixer with eggs, olive oil and salt. Using your hands or a fork, combine until a shaggy dough begins to form.Knead with a dough hook for about ten minutes, or until dough is smooth and elastic. Let rest in a covered bowl for one hour.Add pasta sheet attachment to mixer and dust a clean counter with semolina flour. Divide dough into four equal sections.One section at a time, flatten dough into a small disc and pass through lowest setting of a pasta sheet maker. Fold dough in half like a brochure and run it through the same setting two more times.Turn knob to the next setting and run pasta sheet through. Repeat this process on each setting until dough is nearly paper thin. Cut the dough sheet in half to make it more manageable.Place dough sheets on prepared surface with semolina. Repeat steps with remaining three dough sections. By the end, you should have eight sheets.Add pasta attachment of choice to your mixer and run each sheet through to make your noodles – I opted for spaghetti.Place pasta noodles on a drying rack until you’re ready to cook and assemble your pasta.Lemony BreadcrumbsLine a baking sheet with parchment paper. Combine breadcrumbs, lemon zest, olive oil and salt, spread onto baking sheet in an even layer and bake at 375F for 6-8 minutes, or until breadcrumbs are golden and crisp.AssemblyBring a pot of salted boiling water to a boil, add pasta and cook for 2-3 minutes. Reserve 1/2 cup of the pasta water and strain the noodles. Add noodles back to the pot with pesto and a tablespoon or two of pasta water. Stir to combine, adding more pasta water as needed to thin out. Plate pasta, top with lemony breadcrumbs and serve. Condiment, Main DishAmerican, ItalianMiso-Spinach Pesto

• February 1, 2023 15 Hour Potatoes & Steak Recipe

  Steak is great, but when it comes to this meat and potatoes duo, it’s all about the potatoes baby. I’ve been itching to recreate this recipe with my own spin for a long time now. I actually had plans to make it for our Christmas dinner this year, but realized I was already fighting a losing battle when it was already Christmas morning and I hadn’t started the 15 hour process – oops. Yes, you read that right – a 15 hour process. Is it worth it? Yep. Was I skeptical initially? Sure was. All you need to properly execute this recipe is some potatoes, a mandolin slicer (crucial), a good amount of fat (duck fat, butter or olive oil), some flakey salt and a bit of patience. This two-day method does not disappoint and is actually quite simple. The process begins by slicing peeled potatoes ultra thin with a mandolin slicer. Then, toss them in fat and salt, stack them in a loaf pan and pop them into the oven at a super low temperature for a few hours. I used Olive Oil this time around because I had a lot on hand but I also highly recommend duck fat oil. At Rollin’ Oats, you can find EPIC brand cage-free duck fat oil and that would work quite well. Remove the potatoes, cover and weigh them down and then refrigerate for 12 hours (I prep the potatoes in the evening and let them hang in the fridge overnight). After the waiting period, slice, fry and eat with dipping sauce of choice. You *can* fry the potatoes in the air fryer as an alternative; however, it does not yield quite the same product. The potatoes do not get as crisp, but if you’d like to make them this way, heat your air fryer to 400F and cook the potatoes for about 8-10 minutes. If you’re going to fry them the way that I suggest – in oil – definitely use an oil with a high smoke point. A lot of recipes recommend peanut oil but I prefer to use avocado oil. Rollin’ Oats sells Primal Kitchen’s avocado oil and that’s what I utilized for this recipe. I turned my potatoes into a steak frites type of moment by pairing them with a lovely filet from Rollin’ Oats. They offer lots of quality grass-fed steak cuts from Thousand Hills that are sure to satisfy. You don’t have to have these potatoes with a steak though. They make for a great side dish for most any main and would be idyllic as a snack for the upcoming super bowl with a dipping sauce of choice. 15 Hour Potatoes and Steak Don't let the 15 hours scare you – the majority of that is either cook or rest time. These are going to become your new favorite potatoes. MandolinCandy ThermometerDutch OvenLoaf Pan 2-3 Yukon Gold Potatoes (Medium to large in size)1/4 cup Olive Oil (Or other fat like duck fat or butter)2 cups Avocado Oil (Other oil with a high smoke point will work as well)1 1/2 tsp Salt (Plus more as needed)Steak (This is optional, but it makes for a great dinner. I recommend a filet or a strip.)Dipping Sauce (Also optional, but an aioli or other dip makes for a great accessory to the potatoes)Flakey Salt (Like Maldon, to hit the potatoes with post-fry. This is optional – you can use whatever salt you have to finish.) Preheat oven to 250F. Peel potatoes and slice very thin with a mandolin slicer. Toss in a bowl with 1/2 cup olive oil (or fat of choice) and 1 1/2 tsp salt (plus more, as needed).Layer potatoes in a tight stack in a parchment-lined loaf pan. Cover with another sheet of parchment and bake for 3 hours.Remove from oven, weigh down the top of the parchment-topped potatoes evenly with cans or other heavy kitchen objects. Refrigerate for 12 hours (I allow this part to take place overnight). Remove weights and parchment and carefully invert potatoes onto a cutting board. Cut the potatoes into even 1" stacks and then cut all of those evenly in half.Heat oil in a dutch oven or pot with high walls over medium high heat. When the heat reaches about 375F, carefully drop in potatoes one at a time until a few are in the pot. Fry, turning occasionally, until potatoes are golden all over but not burnt – 3-5 minutes (keep an eye on them!). Remove from oil, hit them with a good sprinkle of salt and allow them to cool on a rack set over a baking sheet. Repeat process with remaining potatoes.While your potatoes are frying, prepare your steak of choice. I chose a filet and salted it all over and allowed it to sit at room temperature for 40 minutes before cooking it. I season with pepper and then sear it off for about 6-7 minutes, flipping occasionally, until I've reached a nice medium rare. Slice up and serve the steak along side the potato stacks with dipping sauce of choice and perhaps a drizzle of chili crisp, herbed butter or chimichurri on your steak. Appetizer, Side DishAmerican15 Hour Potato Recipe, Appetizer Recipe, Potato Recipe

• January 10, 2023 Chicken Khao Soi Recipe

  This dish is a consistent go-to of mine for so many reasons. Because of the ingredient list it may sound involved, but I assure you, the most difficult part of the process is prepping your mise en place. From start to finish, prep included, you can have this meal on the table in one hour flat. Utilizing your food processor is highly suggested when making the Khao Soi paste, which is the backbone of this whole dish. The first time I made this dish I did not own a food processor so I minced and chopped all of the ingredients by hand. It was great practice with my knife but it was daunting and made for a more textured paste. The Guajillo Chiles don’t boast a ton of heat in my opinion so I encourage you to add additional heat to your taste. I started adding in crushed red pepper and Gochugaru regularly and really enjoy the addition of a different spice element or two. The Gochugaru that I always buy is found at Rollin’ Oats – the brand is Mother in Law’s. I always keep it on hand and use it interchangeably with the crushed red pepper flakes. As for the noodles for this dish, most will recommend using Chinese egg noodles – Rollin’ Oats carries the Sharwood brand. I have used the egg noodles in the past and do enjoy them, but most of the time, I use whatever noodles I have on hand. This typically includes ramen, udon or soba. The noodles won’t make or break the dish so I encourage you to use your preference. Chicken Khao Soi This coconut curry noodle soup may sound involved, but it couldn't be easier to throw together in a pinch. Dutch Oven Khao Soi Paste6 garlic cloves (Peeled and crushed)2" fresh ginger (Peeled and roughly chopped)2 shallots (Medium in size – peeled and roughly chopped)5 guajillo chilies (Dried and medium in size)2 limes1/2 cup cilantro (Roughly chopped)2 tsp turmeric2 tsp curry powder2 tsp coriander (Ground)1 tsp crushed red pepper flakes or Gochugaru (This is optional, but suggested if you're looking for a bit more heat)Soup & Assembly2 tbsp olive oil2 cups vegetable broth2 14 oz cans coconut milk (Full fat and unsweet)2 chicken breasts (Boneless and skinless)salt (At least a couple of tsp, plus more as needed.)noodles (For example: ramen, udon, soba or Chinese egg noodles. Use whatever you have on hand or prefer.)2 carrots (Medium in size, peeled and sliced into thin rounds.)1/2 cup red onion (Sliced thin)1 jalapeño (Sliced into thin rounds) Khao Soi PasteBring a few cups of water to a boil in a kettle or on the stove top. Place chiles in a medium bowl and pour boiling water over to cover. Allow peppers to soften for at least 30 minutes. Reserve 1/2 cup soaking liquid and discard the rest as well s the stems of the peppers.Add softened chiles and remaining Khao Soi paste ingredients and half of the chopped cilantro to a food processor with half of reserved soaking liquid. Process, adding more liquid as needed, until a paste forms.Soup and AssemblyHeat olive oil in a dutch oven over medium high heat and add paste to the pot. Cook for about five minutes – the paste will become quite fragrant and will take on a deeper color of red.Carefully pour in broth and coconut milk then add in the chicken. Bring the pot to a boil, reduce the heat to medium-low to maintain a simmer and cover mostly, leaving the top slightly ajar – 30 minutes.Prepare noodles of choice and divide evenly between bowls.After chicken has cooked, taste and season the soup as needed and add the juice of one lime. Remove the chicken from the soup and shred using two forks – carefully return to the pot. Stir in sliced carrots.Ladle soup into the bowls with the noodles and top with sliced onion and cilantro and serve with additional lime wedges. DinnerThaiChicken Khao Soi, Coconut Curry Noodle Soup

• December 5, 2022 Eggplant Parmesan Recipe

  If a dish has the word parmesan in the title, it’s almost guaranteed to be wonderful. Eggplant parmesan is certainly no exception. Though it is quite the labor of love, the result is more than worth the effort. To make this process easier, break the recipe down into steps and begin to prepare a day or so before you plan on serving the dish. About 36 hours ahead of time, I make my marinara and I salt/cover my sliced un-cooked eggplant with paper towels. Then on the day of, you can focus on frying your eggplant and assembly. Trust me when I say that following the process this way makes for a much more relaxed experience, especially if you’re preparing this meal for guests. Eggplant is in season currently in Florida so locating a few good ones shouldn’t be an issue. Rollin’ Oats is stocked with eggplant right now, along with everything else that you’ll need to make this recipe. The best part about sourcing ingredients from them is the quality and care they take in providing premium, organic products that are often local. What’s not to love about that? Perhaps the most important yet most simple step of making eggplant parmesan is allowing ample time for it to cool before slicing and serving. Absolutely no one wants to eat a serving of piping hot and mushy eggplant. Allowing it to cool ensures a lasagna-like form for each piece. Eggplant Parmesan When prepared properly (patience included), eggplant parmesan is the poster child for luscious comfort food. In my opinion, the key to this recipe rests in two aspects: salting the sliced eggplant and allowing it to rest for an ample amount of time pre-breading/cooking and allowing the the dish to cool for at atleast 30-40 minutes before slicing and serving. Marinara2 28 oz can whole peeled tomatoes1 onion (Peeled and sliced in half)3 garlic cloves (Fresh, minced)1 tsp crushed red pepper2 tbsp tomato paste1/2 cup red wine (Something you would drink)2-3 dried bay leavesparmesan rinds1 tbsp salt (plus more as needed)1 tsp black pepper (plus more, to taste)1 tbsp olive oilorange peel (approximately 3", to balance the acidity)Eggplant & Assembly4 eggplant (Medium in size. Peeled and sliced lengthwise into 1/2"thick slices)1.5 cups all purpose flour6 eggs (whisked well)3 cups panko bread crumbs2 cups vegetable/olive oil2 tsp dried oregano2 cups parmesan (grated, divided – plus more for serving)2 cups low-moisture shredded mozzarella8 oz mozzarella ball (torn into 1-2" pieces)1/2 cup basil (fresh, chopped) MarinaraHeat oil in a dutch oven over medium heat. Add onion halves and cook until beginning to brown (8-10 minutes).Add in minced garlic and crushed red pepper and cook, stirring here and there, until fragrant (1-2 minutes).Mix in tomato paste, salt and pepper and cook stirring occasionally until tomato paste begins to darken, 2-3 minutes. Add in bay leaves.Pour in wine and deglaze pan. Then, carefully dump in both cans of tomatoes and toss in parmesan rinds and orange peel. Bring to a simmer, reduce heat to medium low and allow sauce to reduce and cook until onion is soft and sauce is quite flavorful – 1.5-2 hours. Add more salt as needed. Remove and discard bay leaves, orange peel, parmesan rinds and remnants of onion. Season as needed.EggplantSet a wire rack inside a baking sheet and line it with paper towels. Layer eggplant slices single file and salt liberally. Repeat eggplant layering with paper towels. Allow to sit for at least a couple of hours and up to one whole day.After eggplant slices have rested, combine panko, one cup parmesan, dried oregano and a couple of pinches of salt in a food processor and pulse until well combined. One at a time, dredge eggplant slices in flower, egg (allowing excess to drip, and then coat well all over in bread crumb mixture. Set slices on a wire rack single file. Add vegetable/olive oil to a large pot or dutch oven and heat over medium-high. Cook dredged eggplant pieces a few at a time until golden brown (3-5 minutes). Remove from oil and add to paper towel-topped plate. Press with more paper towels gently to absorb oil. Repeat with remaining slices of eggplant.Eggplant Parmesan AssemblyPre-heat oven to 350. In a casserole dish, disperse one cup of marinara, followed by a single layer of fried eggplant slices, more marinara and then 1/3 cup of the cheese mixture. Repeat steps starting with eggplant slices, sauce and then finishing with cheese layer until you run out of eggplant – I usually get three layers, but it all depends on your dish.Cover with foil and bake for 50-60 minutes. Remove foil and increase oven to 425F.Top with torn fresh mozzarella and bake for another 20 minutes – cheese should be golden on top. Remove from oven and allow to cool for at least 30-40 minutes before slicing to ensure lasagna-like slices. Serve garnished with grated parmesan and fresh basil. Dinner, Main CourseAmerican, ItalianAbby Allen Recipes, Dinner Recipe, Eggplant Parmesan, Vegetarian

• November 2, 2022 Cacio e Pepe Corn Ribs Recipe

  Creamed corn, corn casserole, and even frozen corn are some of the standard players there to represent corn at the Thanksgiving table. Add in a dose of nontraditional fun with this vegetable this holiday season by making these air fryer corn ribs. Sweet corn season just started in Florida as it runs from October through June. Perhaps the most difficult part of this recipe is slicing the corn into ribs. First of all, you want to make sure that your knife is very sharp. The cob can be very difficult to cut through so just make sure to take your time and be extra careful. Cacio e pepe, which basically translates to cheese and pepper, is a delicious way to prepare these ribs but not a have to. Other seasoning combinations I recommend are: paprika/parmesan/cayenne/cilantro with a crema drizzle, or even just salt/pepper seasoned and finished with a drizzle of good vinegar and some fresh dill – get crazy. Rollin’ Oats carries a large assortment of organic spices and seasonings that would be idyllic with corn. Mother In Law brand Goghugaru Korean Chile Flakes and Frontier Co-op’s organic Tandoori Masala are a couple of my favorites. Cacio e Pepe Corn Ribs Have some fun with your corn side dish this holiday season with this air fryer corn rib recipe Air Fryer 4 ears of corn1/2 cup olive oil (plus more, as needed)1/2 cup parmesan cheese (grated)1 tbsp garlic powder1 tbsp onion powder1 tsp salt (plus more as needed, to taste)2 tsp black pepper (freshly cracked)1/4 cup basil (torn) Peel the corn. One at a time, cut each cob in half length-wise and then cut each half in half again so you have 4 corn "ribs."Combine spices, salt and pepper and oil in a medium bowl. Mix well.Brush each corn rib evenly with the mixture. Finish with a pinch of salt and more black pepper.Preheat an Air Fryer to 400F. Lay corn ribs in a single layer in the Air Fryer tray. Set the timer for 15 minutes and flip halfway through. Cook until desired doneness has been reached (I like a bit more char so I tend to cook them longer).Arrange on a platter and serve topped with parmesan and torn basil. Appetizer, Side DishAmericanCorn Ribs Recipes