Homemade cavatelli pasta, pumpkin ancho cream sauce, smoky garlic shrimp, and shaved manchego. Cavatelli is an Italian pasta made from eggless semolina dough. The dough is rolled into an oblong bun shape, often using a grooved board. The cavatelli for this dish is made with a mix of flour and semolina. I tried to keep […]
Herb marinated double-cut lamb chops with creamy parsnip puree and a fig port reduction. For this dish, I partially deboned a rack of lamb to make thick-cut chops. I utilized the bones I removed to make a stock that fortified the finished sauce. I realize this is a lot of work! Not everyone is into […]
Roasted chicken and parsnips in an herb cream sauce, with a buttery double crust. Pot pies are a great way to use up leftover proteins and straggler veggies. This pie was made using leftover roasted chicken. Not only did I use the meat for the pie filling, but I made a stock with the bones […]
