If you have been following Tatekitchen, you know that I cook Pescatore once a year for my wife’s birthday. This year was a little bit different because I didn’t use tomato sauce at all. I tried to make her birthday dinner very romantic as much as I could. Should I take her to a high end/fancy restaurant in Boston? Personally, I wouldn’t say I like to pay for location and service, other than food. Plus, drinking wine with the glow of candlelight is so romantic and relaxing knowing you don’t have to drive or even wear shoes if I do Tatekitchen at home, right?

A Summer Feast: From Salad to Dessert

Hello, Tatekitchen lovers! Today, I'm excited to share with you a delightful summer feast I recently prepared. The menu was inspired by the vibrant colors and flavors of the season, and I made sure to incorporate a variety of ingredients to create a balanced and satisfying meal.

Summer Salad: Grapefruits, Fennel, and Sherry Vinaigrette

We started off with a refreshing summer salad featuring grapefruits and fennel, dressed with a tangy sherry vinaigrette. The citrusy sweetness of the grapefruits perfectly balanced the licorice-like flavor of the fennel, while the vinaigrette added a delightful zing that awakened our palates. This salad was not only a feast for the taste buds but also for the eyes with its vibrant colors.

Nose-to-Tail Bolognese: Slow-Cooked Beef Ox Tail in Italian Broth

For the main course, I prepared a hearty Nose-to-Tail Bolognese using beef ox tail. This dish is a testament to the philosophy of using every part of the animal, a practice that not only respects the animal but also allows us to explore a variety of flavors and textures. Slow-cooking the ox tail in a rich Italian broth resulted in a deeply flavorful sauce that was a perfect match for a bed of al dente pasta. The meat was tender and succulent, and every bite was a celebration of the richness of this often-overlooked cut.

Homemade Chocolate Coconuts Ice Cream: Organic, Dairy-Free, Raw Cacao, Sweetened with Raw Honey and Stevia

To end the meal on a sweet note, I served homemade chocolate coconuts ice cream. Made with organic, dairy-free ingredients, this dessert was a guilt-free indulgence. The raw cacao provided a deep chocolate flavor, while the coconut added a tropical twist. Sweetened with raw honey and stevia, this ice cream was a hit among both the adults and the kids at the table.

This summer feast was a celebration of the season's bounty and a testament to the joy of cooking and sharing food with loved ones. I hope this inspires you to create your own summer feast and explore the endless possibilities in your kitchen. Happy cooking!