New Beginnings

It's well into the new year, we're teetering on the edge of spring and after a long, cold, and far too snowy winter, I am so ready for it. I'm ready for a fresh season filled with farmer's markets, long walks to the local farm for ice cream and to see all the new baby animals and to tackle all the new beginnings in my life; I got married last month and my husband and I are expecting our first child in September!

After a rough first trimester full of extreme exhaustion, nausea and more puking than anyone should ever do, I've successfully started my second trimester. While the pregnancy sickness hasn't completely gone, the idea of food (especially ice cream) has become much more appealing and so has actual cooking, especially with the freshness of spring just around the corner. I'm looking forward to having more to write about and the possible sharing of crazy cravings as I progress further along in my pregnancy. 

Also I'm thrilled to officially announce the expansion of à la crème. New pages are now up for all the new services offered by à la crème: personal chef and catering services, as well a cooking lessons! Check it out all the new things available to the public and pass the word along!

I'm so excited to continue to grow as a writer and private chef, to embark on the journey of parenthood this fall, and to share it all with you! :)



Summer seems to be sailing by, it's already the end of August and most crops are hitting their peak. Pinterest is swarming with tomato and corn recipes and we've been keeping cool with an array of grilled meats, pasta salads and my riff on a Vietnamese cold noodle bowl.

However, I'm already yearning for the cold weather comforts of soups, stews and steaming bowls of pasta so I came up with a cold version (okay, really a room temperature version) of my favorite pasta carbonara, it's fresh tasting and light but still has the comforts of my favorite pasta dish. It's an obsession, really. I also have a carbonara pizza recipe that I'll share soon enough, in the mean time make the most of what's left of summer with this tasty and comforting salad.

Carbonara Pasta Salad
Serves four
8oz (half a box) Gemelli pasta (Barilla)
1 cup frozen peas
8 oz pancetta or bacon
1 clove garlic
zest of one lemon
olive oil
4 large eggs
black pepper to taste

Put on a pot of salted water to boil and cook pasta according to package directions. Meanwhile smash the garlic clove with the flat side of a chef's knife and toss in a saute pan with pancetta, cook until lightly crisp and remove from heat. Once cooled drain off fat and remove garlic clove from its skin and mince finely. When Pasta is cooked, drain and toss in a large bowl with frozen peas, pancetta/garlic mixture, and olive oil. 

Bring a shallow pan of water to a boil, meanwhile zest the lemon over the bowl and let cool while poaching the eggs. Poach eggs one at a time and drain on a plate lined with a paper towel. Add a few handfuls of arugula to a shallow pasta bowl and scoop up some of the pasta salad over it, top with a poached egg and finish with fresh cracked black pepper. Serve immediately with red pepper flakes and more olive oil for drizzling.