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cucina testa rossa
I am a cook.
Recent Activity
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Five years ago I stumbled on this incredible way to dye Easter eggs and it blows away the ol' PAAS box version. It's not for the faint of heart. It takes a whole day (and prepping the night before - more on that later) and at least one trip to Goodwill or raiding your grandad's closet for old ties but so worth it. Old scarves, boxers, ties, tops, anything 100% silk will work and the brighter and darker the silk, the better the eggs turn out. Here’s how we did it... Continue reading
Posted Apr 15, 2014 at Cucina Testa Rossa
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feta, hummus, fromage d'affinois, marcona almonds, grapes, carrots, cherry tomatoes from the garden, olives, mary's gluten free crackers and a 2012 unti rosé I was a bit apprehensive to step on the scale this morning because of all the above... Continue reading
Posted Sep 1, 2013 at Cucina Testa Rossa
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We eat with our eyes first so I always try to make my food look beautiful. If we see beautiful food, we anticipate it tasting beautiful. If we see food that looks like a dog's breakfast, then we are not... Continue reading
Posted Aug 31, 2013 at Cucina Testa Rossa
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Hola Caballeras! My apologies for going MIA the past 2 weeks. I've been keeping notes on Day 2 through 15 and I'll catch up this weekend but wanted to get this out there tonight since it's been so long and... Continue reading
Posted Aug 23, 2013 at Cucina Testa Rossa
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Day 2 of 365 Days of Health. So far so good. Breakfast was a banana-blueberry-orange juice smoothie with ground flax seeds and protein powder. The green canister is the *only* protein powder I can use, everything else makes me gag :( with the chalky consistency and fake chocolate or vanilla taste. Blech. This is hard enough to do without having to choke it down. But I digress.... Continue reading
Posted Aug 9, 2013 at Cucina Testa Rossa
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I’m putting THIS out there. My Manifesto. When I turn 50 – in 365 days – I want to be 50 and Fabulous - Fabulously Healthy that is! Not like Carrie Bradshaw’s magazine cover “Forty and Fabulous?” question mark but “Fifty and Fabulous-ly Healthy!” with an exclamation point. Not shooting for a pound number or a dress size, just health, great overall heath. Continue reading
Posted Aug 8, 2013 at Cucina Testa Rossa
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If you are in charge of the chili tomorrow, here's a tried and true recipe for you. But don't take my word, take Jacques Pepin's because this is actually *his* recipe! Chili con Carne with Lettuce and Cheese is featured... Continue reading
Posted Feb 2, 2013 at Cucina Testa Rossa
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Our wonderful tradition continues! This year we cranked out five dozen eggs. I know the Easter Bunny will be proud when he hops on by this year. Here are step by step instructions, our past efforts, and the original inspiration.... Continue reading
Posted Mar 26, 2012 at Cucina Testa Rossa
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...the Pawnshop kings that is! A last minute email from two of my favorite guys on the planet that they were coming to town was reason enough to drop everything, moving boxes be damned, and throw a dinner. I was... Continue reading
Posted Jul 31, 2011 at Cucina Testa Rossa
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The most beautiful Easter eggs ever! Continue reading
Posted Apr 3, 2011 at Cucina Testa Rossa
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La Traviata Truffles ~ grand marnier & orange zest For the past week I've been up to my elbows in chocolate and chocolate powder making 400 truffles for the SF Opera's Bravo! Club Kick-off Party at the Kim Vo Salon... Continue reading
Posted Aug 23, 2010 at Cucina Testa Rossa
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what ever is in the fridge, goes in the frittata! today's bounty: sauteed zucchini, mushrooms, cherry tomatoes, potatoes, red peppers & shallots some crumbled goat cheese sprinkled in :) et voila! bon appetit! -------------------------------------------------------------- Continue reading
Posted Jul 10, 2010 at Cucina Testa Rossa
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Silk dyed Easter eggs Last year I stumbled on this incredible way to dye Easter eggs and it blows away the ol' PAAS box version. It's not for the faint of heart. It takes a while and at least one... Continue reading
Posted Mar 21, 2010 at Cucina Testa Rossa
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Mar 15, 2010
cucina testa rossa has shared their blog Cucina Testa Rossa
Dec 15, 2009
Red grape clusters dangling from cafes, wine shops, and awnings across France, a sure sign that it's Beaujolais Nouveau time again. The ubiquitous Georges Deboeuf label and Cafe de la Comedie at the Louvre/Place Colette. Thursday, November 19, the third... Continue reading
Posted Nov 18, 2009 at Cucina Testa Rossa