A San Francisco Based Fashion and Lifestyle Blog

Recipe #11: Thursday’s Ricotta Gnocchi with Shrimp and Pistachios

Hello Everyone! This is the latest recipe in our 1 Couple 1 Cookbook series, but this time we have a couple of special guests! We had such an amazing time making this recipe together, and we enjoyed a perfect drink addition – Aperol Spritz’ – made by our guests! Sincerely, Bri…

FULL STORY

Share:

Recipe #10: Braised Sausages with Lentils, Leeks & Fennel

Hello All, Recipe #10! Wow! Even though we have not made it as far as we would like, we are still totally committed to finishing every recipe in “As the Roman’s Do.” Here are a few things we’ve realized so far… We try to work each recipe into our bi-weekly meal plan so we are eating the food we make as a meal, not just…

FULL STORY

Share:

Recipe #9: Roman-Style Ravioli with Broccoli, Sun-Dried Tomatoes, Anchovies and Ricotta

As this is our first recipe in a couple of months, I decided to reformat our new videos, starting with this one. From now on the videos will include a little bit more of us cooking, drinking wine, and any mishaps we have along the way… This video has one so look out for it!  I also COMPLETELY FAILED at taking pictures while making this…

FULL STORY

Share:

Recipe #8: Roman-Style Semolina Gnocchi with Pork Rib Sauce

Each time we make a recipe from the book I am always assuming something will taste like some other dish we’ve had, but no matter how simple the ingredients they always taste unique and different. This recipe took a while to make because you have to let the sauce simmer for a few hours, but for a Sunday recipe this is one amazing  meal! It…

FULL STORY

Share:

Recipe #7: Mini Pizzas with Tomato Sauce

I will occasionally make some pizza dough at home for Stephan and I to make individual pizzas. The dough recipe I have been using for the past couple of years serves its purpose, but honestly is mediocre. I was excited to try this dough recipe and I can tell you it will be my go-to from now on. It is still just as simple as…

FULL STORY

Share:

Recipe #6: Roman-Style Chicken with Bell Peppers

The 6th recipe we chose was Roman-Style Chicken with Bell Peppers. The recipe called for pieces of a whole chicken, but to make it easy we used free range chicken legs as our protein ingredient. The thing we found most interesting about this recipe was that it called for so few ingredients, and no spices except salt and pepper, yet it packed a punch of…

FULL STORY

Share:

Recipe #5: Spaghetti Omelette

To be completely honest, I was not quite sure about this recipe when we chose to make this next. I love omelettes and I love pasta, but together I wasn’t so sure. After tasting this concoction I am not sure why I ever second guessed it! Hello, why would we not like it? After all it’s pasta, pancetta and cheese with some egg thrown in…

FULL STORY

Share:

Recipe #4: Roman-Style Carnival Sweet Dough Balls

This recipe turned out to be my favorite dessert so far, but I have a feeling we messed it up a little. It was the first recipe we made that did not have a picture associated with it in the book so we had to go strictly off the written recipe for reference. If you love lemon, vanilla bean and overall delicious balls of heavenly…

FULL STORY

Share:

Recipe #3: Polenta Sandwich With Baked Sausage & Cheese

While cooking through As the Romans Do we have been trying to make one sweet recipe and then one savory recipe to balance things out. This recipe was appealing to me because it included polenta. I have never cooked polenta before, but my Mom and Dad make a cheesy polenta recipe that is delicious. I wanted to see what polenta was like cooked a different way so…

FULL STORY

Share:

Recipe #2: Stick Buns

The second recipe we decided to try was “Sticky Buns.” They were basically a dense bun with pine nuts and raisins mixed in, then topped with a sugar wash to make them “sticky.” To serve you cut open, fill with whipped cream, and sprinkle with ground pistachios. A unique combination of nuts and dried fruit, but very good! Mixing the yeast to make the buns…

FULL STORY

Share: