VeraBlue
Executive Chef
Saturday is my favourite day to prepare dinner lately. It's all about what's fresh, what's in season, and what we want.
Tonight I'm making ravioli stuffed with sausge and broccoli rabe (I get them from a place called Taluttos on 9th Street in Philly). I'll make a sauce of butter, fried sage leaves, pancetta and sun dried peppers.
Next, we'll have a salad with boston lettuce topped with dried apricots (reconstituted in port) with ricotta salade cheese crumbled over that.
Dinner will be chicken piccata over polenta with sugar snap peas.
Those cream puffs I posted about earlier this week are going to be made this afternoon for dessert.
I think cocktails will be something with tequila, not sure what. Wine is one of the bottles we have from the Sideways tour...
I hope everyone enjoys the day, it's gorgeous but chilly over here.
Tonight I'm making ravioli stuffed with sausge and broccoli rabe (I get them from a place called Taluttos on 9th Street in Philly). I'll make a sauce of butter, fried sage leaves, pancetta and sun dried peppers.
Next, we'll have a salad with boston lettuce topped with dried apricots (reconstituted in port) with ricotta salade cheese crumbled over that.
Dinner will be chicken piccata over polenta with sugar snap peas.
Those cream puffs I posted about earlier this week are going to be made this afternoon for dessert.
I think cocktails will be something with tequila, not sure what. Wine is one of the bottles we have from the Sideways tour...
I hope everyone enjoys the day, it's gorgeous but chilly over here.