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Pomodoro Sauce

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Pomodoro Sauce For those of you who are unaware, Pomodoro sauce is a type of red sauce.  The difference between a marinara sauce and a Pomodoro sauce is that a marinara has a liquid consistency with bigger chunks, while a Pomodoro is thick and smooth.  I originally made this recipe to go with my goat cheese balls for my Pop-Up.  You can check out my  full Pop-Up menu on my blog.  Everybody raved about how good this sauce was.  It's sweet on the tip of your tongue, you can taste the freshness in the herbs and then it has a spicy kick at the end.  The sweet and spice have a perfect balance!  Onto the recipe; Ingredients:  400 g Tomato, concasse, diced  77 g Onion, rough chopped 12 g Garlic, minced 4 g Oregano, minced 4 g Thyme, minced 4 g salt (more to taste) 35 g sugar (more to taste) 1 bay leaf, remove at the end .5 g crushed red pepper Tomato paste to thicken, about 3 tablespoons 15 g basil infused cold pressed o...
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Juice & Java Review!

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Juice & Java Miami give your taste buds what you want and your body what it needs  A few weekends ago I went to down to Miami for my college orientation at Johnson and Wales University, where I will be attending this fall.  While I was in Miami we had one free day where we went to the beach.  We also went to lunch, here at Juice and Java and dinner at Zuma.  Read my review of Zuma Miami to find out more.  We went to Hallandale beach and it was beautiful.  Here's a picture completely unrelated to this review! Juice and Java is about 5 minutes away from this beach and is definitely  great for a quick bite!   My mom, sister and I all went into the restaurant with beach attire on and they didn't have a problem with it.  The restaurant  is located in a strip mall right across from many beach accesses so this is perfect for a light beach day lunch.  They were very reasonably priced, especiall...
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Apple Pie

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Fresh Apple Pies Hello everyone, I've posted several pictures of these pies, but finally, here are the recipes!  Be prepared for lots of pastry recipes coming soon, as I have just finished my last lab class, baking & pastry.  Yep, that's all my lab classes for my freshman year of college.  Be sure to check out my photo gallery as I will be updating it with pictures from my first two terms. I have lots of recipes to share from blueberry muffins, biscuits, and cookies, to puff pastry, pate au choux dough, and pastry cream.  I've decided to start with the apple pie filling and crust, click here for my pie crust recipe . Both recipes are pretty simple and easy to follow.  For apple pies I suggest granny smith apples, opposed to red apples, most people assume that sweeter is better but realistically, the tartness of green apples add an amazing flavor to the pie. You can even mix half red and half green apples to your pie if you can't decide if yo...
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Homemade Glazed Donuts

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Homemade Glazed Donuts If you follow me on social media, you know that last week I was neck-deep in donuts.  If you were lucky you might've gotten to taste one of these donuts too!  These donuts are perfectly tender, sweet, and airy on the inside.   Some people are scared away by the yeast donut and stick to a baked cake donut.  I'm here to tell you that yeast is not scary, yes it's alive and can easily be killed but it's probably easier than keeping a plant alive.  As long as you buy high-quality yeast, and don't overheat your water, everything will be fine!   TIP:   I always try my best to get the blooming liquid at exactly 115* because that's where I've had the best success.  Any hotter than 115* and you will kill your yeast and any cooler than 110* your yeast will not activate. Not sure if your yeast is alive?   When you activate your yeast in a warm liquid it should begin to bubble up and have a fro thy look to it.  When you sm...
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