A while back, the owners of a long-since closed local bar and small concert venue decided to turn their empty space into a restaurant serving rustic Southern Italian cuisine. The dining room may be full of so much kitch that it looks like your crazy Italian grandmother’s house, but the food more than makes up for it. One of the menu items that I love is a squid and cranberry salad. I’m not sure how cranberries factor in to Italian cuisine, but I’ve tried to recreate the dish anyways.
Continue reading “Squid and Cranberry Salad”…

It must be quite obvious by now that I can’t resist a bad pun, particularly for the title of a post. But this one really is relevant to the content, and these truffles both inspire and exhibit passion! I made this recipe for my very first Sugar High Friday, a blogging event that encourages participants to share their sugary creations based on a particular theme. This time around, it’s hosted by top-notch food blogger David Lebovitz. The theme of this Sugar High Friday, #27, is Chocolate by Brand. We were told to make a chocolate treat using a particular brand, and explain the whys behind our choice. Below is my entry, which are Passion Fruit Truffles made with El Rey Mijao (61%).

Continue reading “The Passion of the Truffle”…