November 20, 2009

Potato Hash

This is the perfect breakfast for a lazy weekend. Chop up bacon and saute over medium heat until crispy. Toss in a handful of onions and cook until caramelized. Add tiny baby bite-sized potatoes and a few large pinches of sea salt & freshly ground black pepper.
Cook until potatoes are soft through and golden brown, approximately 20-30 minutes. Sprinkle with fresh parsley, grated Parmesan and serve with your favorite style of eggs.

This dish highlights the potato and is simple to create dairy-free and vegan, simply leave out the bacon and the Parmesan, load up with bell peppers or add a few sweet potatoes or winter squash.

Have a fabulous weekend & Buon Appetito!

November 7, 2009

Good For All Cake

Gooey globs of chocolate ooze out from within these classic decadent cakes. Bittersweet Molten Cakes are one of Travis' favorites. Typically for his birthday we'll serve with a dollop of vanilla spiked whipped cream or raw milk ice cream and fresh raspberries.

Today I baked with a batch of Theo Chocolate 70% Dark Chocolate and Theo Jane Goodall 70% Dark Chocolate. These little lovelies are a throwback to my CCA days. I made the classic cakes as well as a gluten & dairy-free version. Both beckon for more chocolate.