I have been completely overwhelmed by news of the pandemic lately. Anyone else? It probably doesn’t help that I actually work in journalism, but still, I needed a break. So teaching a class on how to make gnocchi online seemed like a way to blow off steam. I called it “Cooking with Kes” and wow, what a blast we had.
I have a focaccia obsession lately. Seriously, I think it might be a problem. I take June (my sourdough starter) out of the fridge to feed her and get her ready to bake something on the weekend. And when the feeding is finished and my starter is ready to use…I just make focaccia. AGAIN. I’m so unoriginal. So I figured it was time to teach you how to make sourdough focaccia, to continue to feed my obsession.
With all of this coronavirus stuff going on lately, it felt appropriate to share a recipe on how to pickle something. Rumor has to some people are pickling like crazy in order to preserve fresh vegetables and avoid leaving the house with the virus spreading, so I thought I would join the party and share how to make quick pickled red onions.
When it comes to making new recipes, sometimes I get inspiration from delicious things I’ve tasted at restaurants (see my buffalo mac and cheese recipe for proof). There are times that I do try to make the recipe similar to how the restaurant served it—with proper credit to them, of course. Other times I like to completely mix it up. But last week when I tasted the bruschetta at Lucarelli’s in Venice, Florida, I immediately pulled out my phone and started taking notes. It was so darn good and I just had to make my own bruschetta recipe just like it.
I know a lot of people hate on substituting delicious foods with vegetables—like pasta. But I’m telling you right now, zoodles alone are one of my favorite foods. Especially when I pair it with a red sauce meal like meatballs.
It’s a tale as old as time. I was making this recipe that called for roasted red peppers, and of course, I didn’t have any on me. I could have run to the store and tried to find some pre-made in a jar, but when I found two red bell peppers in my fridge, I had a crazy thought. How hard could it be to make roasted red peppers in the oven?