Pike to Plate

Tortelloni with Sweet Potato, Ricotta, and Sage-Brown Butter Sauce

Confession 1: I didn’t make the pasta from scratch. It was a Tuesday night and Tuesdays (the 7th best day of the week) call for shortcuts. In this case, that means using wonton wrappers. Having saved some time, I was able to focus on the filling and sauce - sweet potato, ricotta, Parmesan, fresh sage, and butter.

Confession 2: I dreamt about this dish last night. Is it to soon to make it again? It is Tuesday…

🍠 Sweet potatoes and sage sourced from
🧀 Aged Parmesan and fresh ricotta sourced from my favorite cheese mongers

I love using a 6-inch cake pan for baking. In my latest blog, I explain how to scale larger cake recipes to fit this handy-dandy little pan.

Baking with the Handy-Dandy 6-Inch Cake Pan The 6-inch cake pan is the perfect size for two to four people. Learn how to scale cake recipes so that you can get the perfect treat.

Ling Cod with Lemon, Chickpeas, and Swiss Chard

This is one of those dishes that causes a silence to fall upon the table. Conversation ceases as you stop for a moment to contemplate all the flavors. Before you know it, the plate is empty. You look up and lock eyes with person across from you. There is a moment when you’re both thinking, “Why is my plate empty already?” Then you both nod your head, sit back, and bask in the glow of an excellent meal. Conversation resumes… until dessert…

🎣 Ling cod sourced from
🥬 Produce sourced from
🌶️ Pimenton de la Vera, chickpeas, and olive oil sourced from
These vendors are

Black Rice with Squid and Shrimp

When I was putting up my Halloween decorations the other day, I was also pondering this week’s menus. That’s when this dish came to mind. While it may conjure up spooky vibes, there is nothing to fear when it comes to its flavor. No one will run screaming from the table, but there may be squeals of delight at that very first bite!

🍤 Seafood sourced from
🍚 Bomba rice and olive oil sourced from
🌼 Saffrom sourced from
🍅 Tomatoes, onion, and garlic sourced from
All of these amazing vendors are

Persian Saffron Chicken, Fennel, and Barberry Stew - recipe adapted from Persiana: Recipes from the Middle East & Beyond by

Saying goodbye to the foods of summer is much easier when you have dishes like this to look forward to. There are so many wonderful elements to this dish that all come together to make something really special. Sweet and savory fennel. Saffron, orange, cinnamon, and cumin working their magic. Tender, fall apart chicken. And then those barberries… Instead of adding them to the braise, I took a trick from and caramelized them so that I could sprinkle them on top. I served the dish on a bed of toasted basmati rice with cumin seeds, which happily soaked the up the sauce.

🍗 Chicken sourced from
🧅 Produce sourced from
🫐 Barberries sourced from
🌻 Saffron sourced from
All of these amazing vendors are

Tuna and Potato Mixed Rice from The Enchantingly Easy Persian Cookbook by

I was all alone in the kitchen when I released the rice from the pan. Unable to contain my joy, I let out a full “WoooooHooo!” My other half ran into the kitchen. “Did you win the lottery?” Very calmly, I pointed to the plate, looked him in the eyes, and said, “Yes. Yes I did.”

The fall virtual series starts on Sunday October 6th at 4:00 PM Pacific Time. You’ll not only cook up a delicious feast, but you’ll learn more than you ever wanted to know about Brussels sprouts, apples, and pears.

For more details and to book your class, just click on the link!

Virtual Cook-Along In Season Now: Brussels Sprouts, Apples, & Pears Sunday October 6th at 4:00 pm Pacific Time

Shaved Beetroot, Radish, and Grapefruit Salad

I am rethinking my relationship with beets. We have not always been on good terms, but they certainly had me doing a double take when I came upon this recipe in The Jeweled Kitchen cookbook by . The beets’ earthy sweetness complements the peppery radishes and tart grapefruit creating a salad that is not only balanced in flavor, but is absolutely gorgeous on the plate.

🥬 Salad ingredients sourced

Check out what’s happening at Pike to Plate and learn a little bit about lobster mushrooms, too!

What’s Cookin’ at Pike to Plate September 2024: Doors are Open, Virtual Classes, Ingredient Spotlight

Couscous-crusted eggplant with almond, chili, and cream cheese filling. Paired with a sweet pepper and tomato concasse and spinach with chickpeas. Recipe sourced from The Cafe Paradiso Cookbook by Denis Cotter

Move over panko, hello couscous. What an amazing way to add some serious crunch!

Here’s the latest and greatest from Pike to Plate!

What’s Cookin’ at Pike to Plate August 2024: Fall Virtual Classes, House Report, Ingredient Spotlight

It was 23 years ago when we took our first real vacation (as in hop on a plane and fly somewhere). That trip took us to Maine. My souvenir from that trip was the “Maine Blueberry Cookbook,” one of those cookbooks put together by community members with family recipes, no fancy photos, and bound by a plastic spiral. One of my favorite recipes from that book is Aunt Bee Lou’s Blueberry Pudding Cake.

On a recent camping trip, we discovered that our campsite was surrounded by huckleberry plants! After picking an entire bowl of berries, I had to retreat because I was losing too much blood to the mosquitoes. Thankfully my haul was enough for Aunt Bee Lou’s wonderful cake!