Gelato al Cioccolato

As my my friends know, gelato is my all-time favorite dessert. During the summer of '99 while attending UW, I lived in Siena. My friend Whitney and I would walk up to our local gelateria nearly every night to get our coppa di gelato. Her favorite stracciatella and mine was typically bacio (hazelnut & chocolate) or a mixture of cioccolato (chocolate) and pistachio. We are both chocolate lovers. I created this recipe as an ode to our summer evenings spent walking and nibbling!

Pasta Workshop

Last night I taught at Dish it up! in Magnolia. My Italian Summer Supper class which will be coming up again in a few weeks at the Ballard location. A bit demonstration and lots of hands-on Pasta making during my Pasta Workshop.

A handful of my students last night had never made fresh pasta before so it was a blast to see their reaction to the process. We had a few veterans that of course made perfect dough and rolled out gorgeous sheets of pasta! Even the first-timers rolled out sheets of pasta like pros! The best part of the Pasta Workshop by far was witnessing what we ended up with..... adorable and uniquely organic shapes of Ravioli. Some tiny bursting with filling and others massively large with a tiny bit of filling. All different shapes and sizes, but we kneaded and worked the dough with love so every single ravioli was delicious!

Fire Roasted Chile & Cheese Empanadas

Mexican Fiesta begins tonight! We'll start off with a favorite, Fire Roasted Chile & Queso Empanadas served with a sweet & spicy Mango Salsa.

Gelato vs Ice Cream

Bittersweet Chocolate Gelato is a delectable treat this time of year. The sun is finally peeking out through the clouds here in the Pacific Northwest although we are still at temperatures in the low 60's. Sunshine is always a welcoming nod toward my favorite summertime...really anytime treat! Creamy & decadently mousse-like; the mouthfeel of gelato is much silkier than ice cream.

Spring & Summer Cooking Classes

Spring & Summer Classes are posted at PCC. I'll be teaching Mexican Fiesta this quarter.

Mexican Wedding Cookies are just a few of the hands-on recipes that I'll be sharing this season.

Unveiled for the summer these buttery cookies will be served with a scoop of my Mexican Hot Chocolate Gelato and juicy berries. A play off of a traditional wintry dessert cozied up next to a steaming mug of Mexican Hot Chocolate, the perfect treat after playing in the snow. The summer version is equally delicious after a day at the beach or a long day spent gardening in the sun.

Hope to see you all there!

Happy Cooking!

Another Sneak Peek

Sweet Potato Coconut Chai Cupcakes

The perfect gluten, dairy & soy-free treat for all of those delicate bellies out there.

Warming spices, toasted coconut and sweet potatoes are just a sneak peek for what's to come this winter quarter (January-March 2011) at PCC Cooks.

The schedule will be set later this month; I'll be teaching Northwest Fresh. A seasonal four course menu which pulls inspiration from our robust northwest bounty and focuses on gluten, dairy and soy-free cookery also great for Pescetarians as the main dish is one of my favorite go to's for dinner parties, Hazelnut Encrusted Salmon served over Roasted Fennel & Orange Slices.

Happy Cooking!