Eye What You Eat

As someone who loves pretty pictures, cooking and FOOD of all kinds, I'm totally into Eye What You Eat. No Reservations cameraman Erik Shirai is the man behind the "hardcore food porn" (Anthony Bourdain's words, not mine haha). The concept is food basically prepping and cooking itself, and Shirai has even given us several yummy options: potage, soba and capri. Check out the Potage video below (full screen if you can!), and click through to Eye What You Eat for the rest:

Potage from erik shirai on Vimeo.

Whooooooooooo's hungry? (ME!)

Have a fantastic week, and for the NYCers - please try not to drown!

♥, Azzara

Homemade Fresh Pasta

On Father's Day weekend I made fresh pasta.  As you can probably tell from my previous food recipe posts, I basically only like to make things that have not that many ingredients and also don't have many preparation steps.  This pasta definitely fit the bill so don't worry if you think you can't make it work- it was actually pretty easy and also very tasty.  I recommend you try this recipe!  It's also fun to knead/ roll the dough if you have any pent up aggression or stress (haha). 

Homemade Pasta
serves 4-6 people


2 cups all purpose flour
3 eggs
1/2 tsp. salt


Pour the flour into a pile on a flat surface and make a well in the center of the flour.  Put the salt in the well and then crack one of the eggs into the center.  Using a fork, gradually work the flour into the egg.  Repeat this process with the remaining two eggs until you have a cohesive dough.  If it seems too dry then you can add a tsp. of water if absolutely necessary.  Now knead the dough on the floured surface for about two minutes until the dough becomes smooth.  Wrap the dough in plastic wrap and let rest about 20 min.  You can refrigerate the dough at this point if you want to wait to roll it out for up to 24 hrs (optional). Roll out the dough on the floured surface until it is your desired thickness (about 1/8 inch thick).  Fold each side of the dough towards the center 1/2 way and then fold it in again.  Cut your dough into strips (whatever thickness you desire).  At this point you should unroll your cut strips and hang them up to dry or else when boiled they might become gummy and stick to each other.  The strips should dry about 1-2 hours.  Now they are ready to be boiled and be served(add whatever sauce you like but it would be perfect with pesto)! They only need to boil for 2 min because they are fresh. Enjoy! 


If there are any questions leave a comment and we'll get back to you.


VvV Amanda

Food Food FOOD

I just got home from college (for the last time.. oh my goodness!) so I thought I'd post some of the fun thangs I've been up to the past few weeks before graduation. Two weeks ago I went to the SoWa market in Boston, and wandered around the farmer's market tasting every sample possible (honey, salmon paté, cheese, pesto... the list goes on). The food trucks were amazing too. I seriously think I had the best damn lamb skewer of all time from Silk Road BBQ.

Lots and lots of cooking has been occurring too, including a huge food fiesta last week with mustard-crusted chicken, rice pilaf, stir-fry beef n veggies and of course an overabundance of wine and cheese. Mah dear Caroline made a loaf of bread which I positively devoured with a touch of the honey bought at SoWA. We also decided to test out the crispy potato roast pinched from everyone's favourite Smitten Kitchen, adding in some garlic and green onions for good measure. I seriously want to eat it all over again.

Graduation was just as long and emotional as expected, but now it's time for summer in NYC. Horraaaay. Stay tuned for news of Amanda & Azzara's summer reunion, which will most definitely include food, fun and forking out money we don't have for shopping. 

♥, Azzara