Fresh Peas with Parmesan & Pancetta

During my first year living in Bologna I shared an apartment with four other women. Three of us remained the entire year while the other two rooms saw a rotation of both American and Italian housemates - and one lovely lady from South America. She stayed with us but very briefly but she left an indelible mark on me when she made fresh peas with pancetta.

I had never tasted fresh peas before that moment. Had never sat and shelled peas into a colander. Had never paired their sweet, starchy flavor with a salty, fatty richness like pancetta. They were the simplest thing in the world - and an utter novelty to me. On a recent trip to a market near a friend's house I was surprised to see a display of locally grown produce that included fresh peas. As I excitedly scooped up a bag I had but one thought in my mind: had Thom already eaten all the pancetta?

Zucchini Ripieni ~ a guest post on Ditch the Wheat

Today I am pleased to be guest posting on Ditch The Wheat. I first became acquainted with Carol through the Food Bloggers Network and got to know her blog which, as the name suggests, focuses on gluten-free and low-carb baking and cooking recipes. Carol creates enticing recipes for anyone who likes sweet treats like Cinnamon Bun Cupcakes or flavorful, savory dishes such as Clams in Spicy Coconut Sauce; all with her special low-carb and gluten-free touch.

If you've been reading Oh Cake regularly chances are you don't follow a particular diet (other than deliciousness). But maybe you're curious about gluten-free cooking or you want to invite a friend to dinner who follows a low-carb diet. Cooking for special diets shouldn't be scary - use it to let your imagination run wild. Or in my case, use the opportunity to recreate a favorite dish from your past life in Italy.

To read more about these zucchini ripieni (stuffed zucchini) and the story behind them click on over to Ditch The Wheat.

Grilled Vegetable Burgers with Balsamic Glaze

Who doesn't love getting together with friends around the grill in the summer? Whether you grill burgers and hot dogs, veggies, fish, or fruit, summer tastes a little better when we're at a backyard barbecue. These burgers combine a classic meatloaf blend with ground turkey for a heart-healthy twist on the classic. By adding finely chopped grilled vegetables the flavor profile becomes more nuanced (aka "tastier") while boosting the vitamin and fiber content of each burger.

Confession time, peeps. This Cake needs to lose some of the buttercream around the edges. These grilled vegetable burgers allow me to feed my summertime soul while being kinder to my waistline than the original. It's also a fantastic way to use up leftover grilled vegetables from the night before. I like using red peppers, eggplant, and zucchini but you can use whatever variety of grilled vegetables you like best.

Grilled Pork and Spinach Salad with Blackberries

A bright and fresh salad loaded with anti-oxidants from the dark leafy spinach and the blackberries, along with a dose of decadent flavor in the grilled pork, this salad is a filling, fresh, fruity, and relatively low-fat entree for one.

As a food blogger I often feel compelled to write recipes featuring dishes created from scratch. Now, I don't mean "from scratch" as in "not from a box." I mean fresh, new, everything was chopped, prepped, cooked, and finished today. The reality is I, like many of us, eat leftovers quite often. In fact, more often than not as someone who works two-thirds of my time from home I am not only eating leftovers, I am eating leftovers for one. 

Pork Belly with Blackberry Sauce

This post should be titled "How to Make Thom Love Me Forever" since pork belly, whether smoked as bacon or slow roasted until it's practically butter, is definitely in his top ten all-time loves of his life. I am pretty sure I hold the number one spot but it never hurts to hedge your bets, even in a marriage. This pork belly is also a marriage - of two fabulous restaurant experiences.

Pulled Pork - City Style

Of the many things I loved about living in North Carolina, one of my favorite was the multitude of good quality barbecue joints. On two of my three cross-country drives I made it a point to stop at as many barbecue places as I could conveniently locate. While certainly not an exhaustive list, I have enjoyed barbecue in such classic locales as the Carolinas, Austin, Texas and Kansas City. As any American can tell you barbecue means different things to different people and folks whose hometown happens to be in a well-known barbecue region will assure you that theirs is the only true barbecue.

City style pulled pork with confetti collards and pickled red onion

Bleu Cheese Crusted Stuffed Roast Loin of Pork - with Photo Instructions

Spanish tapas are small plates or snacks traditionally served in wine bars. The most commonly repeated bit of history is that they originated in the form of a small slice of bread placed over a glass of sherry to keep fruit flies from going in for a drink. Since the word tapas comes from the verb tapar meaning "to cover" this rather makes sense. Over time either diners or bar owners started putting slices of salty Spanish ham on top of the bread. The ham appeased the diners hunger, but also made them thirsty for more sherry! As with most gastronomic efforts the results only got more elaborate as time went on eventually resulting in the creative and delectable dishes we see today. Some classic tapas include olives, Manchego cheese, Serrano ham, chorizo, anchovies, and Spanish style tortillas (omelets usually containing sliced potatoes and other ingredients).

Going to tapas restaurants with friends is one of my favorite ways to spend an evening. The sangria and conversation flow easily as we sample one delicious small plate after another. My good friend Jon and I have spent many a happy evening together at Solea or CuchiCuchi, two local tapas restaurants. When my friend Nahir informed me that she could make a good paella we came up with the idea for a Spanish themed cooking night.