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Once again another first, making my own gnocchi. My girlfriend (Italian) was skeptical. This is a really great cookbook but…there are some missteps along the way. Nevertheless, these gnocchi turned out beautiful. They really are more of a side dish than a main and I could have made them at least half as big as I did. But still, homemade gnocchi! We had so many that the next night I took Vincent’s advice and had them with a veal dish: Veal Cutlets Cordon Bleu.


Breakfast Breads

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These should really be called breakfast cakes if we’re going to be honest. I was most excited for the apple bread but I found that it didn’t turn out the way I had imagined. The cranberry and orange zest looks amazing but is a little too tart and the two types of cinnamon nut bread turned out fine, however the one with butter streusel-style turned out the best. Since I really like sweets it was easy for me to eat all of these but none of them really screamed out to be remembered for the future.

Kalfilet Oskar (Veal Cutlets with Crab Legs)


This dish is one of the most restaurant quality looking dishes I have made so far. Veal top sirloin topped with crab and asparagus and drizzled with bearnaise sauce. It’s a very refined looking dish that tastes quite good. The bearnaise sauce was easy to make in the blender and tasted amazing. The crab meat was so good that I wanted much more of it. I’m not saying that I would run back to the recipe too soon. But it was an interesting dish and a great one to have in your back pocket if you need it.