Three Breakfasts: Simple Pleasures

 

Top: Sliced pieces from a small loaf of the Master Recipe from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking; EVOO with crushed black pepper and salt; Applewood prosciutto with sliced black olives.


Middle: Sliced pieces from a homemade olive bread artesian loaf; cream cheese with garlic and sliced green onions and capers; sliced bananas, strawberries, Granny Smith apples, plums; A.G. Ferrari Prosciutto di Parma with crushed black pepper.


Bottom: Kirkland signature frozen waffles, sliced mint, blueberries and strawberries; broiled bacon roasted with dried rosemary and garlic powder.

The Best Damn Buttermilk Fried Chicken You Will Ever Make, Period: The "Ad Hoc" Method.

It was a cold and misty day in October when I found myself in Yountville in Northern California. Motivated by a desperate need to "get the hell out of Los Angeles" (it happens, often) and single, I was hungry after a rather lackluster tasting at Cakebread Winery. Being a fan of Thomas Keller - by collected legend more so than experience - I knew of Bouchon, French Laundry and Ad Hoc - but had never experienced the lore.

I walked into Bouchon and looked at menu. After dining at Bistro Jeanty the night before, I wasn't that much in the mood for another turn at French cuisine. Plus, I felt very single in a room of couples and just wasn't feeling it.

I continued down the road to Ad Hoc, Keller's more casual and American bistro style restaurant. Immediately, I felt that this was it. Did they have a reservation available? Why yes, they did.  I ate. I savored. I had an experience of oral pleasure, peacefulness and happiness that I had rarely experienced up to that point in my life.

S'mores Cheesecake: Stuff Your Face with a Campfire Treat

S'mores cheesecake.

Yes. You read that right.

Graham cracker crust. Ghirardelli dark chocolate cheesecake. Whipped meringue with melted marshmallows topping. Dotted with chocolate drops and mini marshmallows.

Make sure you have a ton of friends, family or a hungry boyfriend (or girlfriend) before reading more on how to make this. Trust me, it's not something that you want to - or could - eat all yourself.

Pasta with Three Greens Pesto & Garlic Sherry Sauteed Shrimp

The enrapturing scent of fresh cut basil, the distinct taste of ground Parmigiano-Reggiano, two quick squeezes a of tart lemon, the peppery tang of baby arugula matched with the smoulder of Italian parsley - these mark the flavor filled bites of my Three Greens Pesto. Match with a wholesome batch of whole wheat pasta, cut via the spaghetti cutter and garlic and sherry sauteed shrimp and you have yourself a meal of simple yet distinct taste.