Just Somm Chef

Charcuterie for a recent dinner and wine pairing

Soaked some apples in some pinot noir with cider and . Bam,

Doing a little fajita with shrimp, shish*to, onion, and garden tomatoes. Accompanying it with rice with fried oyster mushrooms, and a tomatillo-pumpkin seed salsa. And all this product is North Carolina stuff… except for the rice… who knows where the rice comes from

ravioli á la ratatouille

We participated in the Souper Supper in Lake Lure last night and got second place in the salad category and second place in the dessert category!

Rare new year 2023 , a month late

Ground beef “cup” filled with pulled pork. Topped with Mac n cheese. Wrapped in bacon. Smoked. Doused in bbq sauce.

Making breakfast festive 🎄

I’m trying to make the a thing in I need better

I made some to pair with our for the burger on the right. On the left is our

The Catawba grapes I planted in our front yard. I might actually get some juice this year.

If you follow anything food and beverage related on social media then you’ve surely seen posts about how great the show, “The Bear” is (btw it is, it’s a must watch for anyone that’s worked in the industry). One of the featured recipes is for Braciole. I had to try it. I’ll post a video later showing the steps.

The backyard peach tree seems to be doing alright.

Fried Oyster mushrooms. I was really surprised how good this turned out. Simply soak mushrooms in a mixture of almond milk and vinegar for a minute before dredging in a seasoned flour.

About 4 years ago, my wife and I were able to visit parts of Italy, Austria, and Germany. This bit reviews some of the food and wine we had in the northern part of Italy.

https://justsommchef.com/?p=480

A Quick Look at Cuisine in Northern Italy – Just Somm Chef We flew into Venice. We walked around reading streets names in faded paint on the side of buildings. Once we finally found our hotel, we went out to get some food and wine. Our first stop, we got prosciutto and cantaloupe. This is a fairly common dish based around the sweet and savory concept. We go...

First time making cannolis. I didn’t have the Cannoli mold, so I rolled them into tubes and dropped them in the fryer. I was inspired by a recent conversation about The Godfather.

salame e giardinara.

The Christmas meal tradition at our house is Duck and gnocchi. We sauté the gnocchi in duck fat. Here we have the gnocchi dough prepared for blanching.

It’s a little late, but I got my hops harvested.