Polenta with Tomato Basil Sauce and Mozzarella from the Hungry Goddess

Polenta with Tomato Basil Sauce and Polenta with Fontina and Parmesan Cheese

Polenta is made from cornmeal (most commonly) and was considered to be a peasant food in Italy.  It can be formed into shapes or eaten creamy – like grits or porridge.  Adding cheese, herbs and other ingredients is important because Polenta is very plain on its own.  Other than cornmeal, the two other types of […] Read more »

Lemon Goat Cheese Caprese with Fennel Pollen

Lemon Goat Cheese Caprese with Fennel Pollen

The mini lemon goat cheese caprese was made as an ode to the passing summer season.  The mini caprese is a nice way to use some of the beautiful tomatoes at the peak of their sweetness. The fresh basil and the lemon Montchevre goat cheese rolled in Pollen Ranch fennel pollen combine to make a [...] Read more »

Pumpkin Leek Soup with Chile Olive Oil by Chef Alex Iverson

Chile Olive Oil Dinner- Pumpkin Leek Soup

Chef Alex Iverson and I recently hosted a dinner party for some fellow foodies with a menu that showcased Chile Olive Oil. Since our dinner was held late in October, we decided that a fall themed menu was the only way to go. The flavors of fall were a perfect way to show off the […] Read more »