I just finished a lazy salad
Which was pears, orange, goat cheese, pistachios
Whats your laziest salad

http://lepetitkitchen.blogspot.com/20...
(lazy salad post at my blog)

^^
Drooling like a dog thinking about melting butter over a ribeye steak

I tried making orzo for the first time, and man I fell in love with it, now I have plenty left over, any recomendations for different variations of this loveable pasta?

Hey guys I just finished cooking Minestrone from Larousse "Gastronomique" Vegetables and am looking for criticism on it.

http://lepetitkitchen.blogspot.com/20...

Ok seriously you have to do a bowl of minestrone, I just did a bowl and fed the whole house I live in and have more and it was so cheap.

http://lepetitkitchen.blogspot.com/20...

I agree with Chicago, but also taste random things like rocks, raw veggies, brusselsprouts, chives, and it is a must to know the difference between all the berries under the sun so grab some of those. Just keep tasting stuff.

As we speak I have a minestrone on the range top simmering away that I will be posting to to my blog, Last night I made some ribeye with carmelized shallots and onions for my blog.

I really like the arugula wilting by the heat that the rib eye carries and its peppery spicy/ bitterness that it adds

I would say get a good knife and you will fly through those veggies. When I have to do mirepoix at work I get excited because having the right tools and beautiful product really make it enjoyable for me. Plus frozen is not the way to go w/ carrots onions and celery.

I was thinking to myself when I was rubbing down this ribeye, what are some good rubs to massage into this wonderful meat.

In the picture I used cumin salt pepper, to keep it simple but I was curious what other people have rubbed and lubbed(loved)?

Im looking to eat some Orzo and at a authentic Italian restaurant any ideas?

While your in the liquor section pick up a grand marnier for some crepe suzette's

Here is my second take with a different approach more of a "deconstruction" I hope

So today I was at work peeling shrimp for shrimp sandwhichs and a different glazed shrimp "Surf and turf" burger and whenever I do this job I am always thinking what can I do with the shrimp bodies that are normally tossed, so today I made a quick shrimp stock with the shells and water and its amazing how much flavor it had, do you guys have any ideas for shrimp bodys without the meat??

I really appreciate the comments and criticism because normally I would just cook it up and people would say its great but its hard to find honest people who can really give their true point of views and not care about offending somebody. I really am thankful to you guys.

I am 20 years old so I can't legally buy wine yet...

No don't worry but I just finished doing a risotto on my blog and am very curious of what you think about it.

Caroline that sounds more appropriate. I think I will have to redo the post now after reading that.

Yea wow awesome feedback. I just wanted to take a classic dish and approach it from a different angle. In tasting this dish, the creme is accentuated more than a traditional creme brulee. It was like little explosions of sugar laced in with the creme. I did forget the vanilla beans and I am glad you caught me on that.

What do you guys think of this image and idea of seperating a classic dish like that?

I think the most romantic restaurant I have been to was Sona. I had the tasting menu and was blown away. It is visually stimulating and whoever you go with will be impressed by your selection of a very good restaurant. Is pricy tho.

-Johnny Zone
http://lepetitkitchen.blogspot.com