The Refreshing Variation: "Half-and-Half" Blueberry Pie

At long last, things have settled in here a little bit. The Pasta Burner and I have finally gotten our kitchen in order, and with it, there's a chance to really start exploring the California bounty at our fingertips.

I've been inching to make a pie for a while now. Yes, yes, I know, there have been more tarts on this page than in the wives' seats at the World Cup, but there's just something different, something luscious, indulgent, and summery about pie that other pastries -- including my beloved tarts -- just can't touch. In short, think of it this way: If Tarte au Citron is Grace Kelly, Blueberry Pie is Jayne Mansfield.

The Dish of Unknown Providence: Green Chile Soup with Smoked Salmon

It goes without saying that posts have been coming slow and without ceremony recently.

The thing is, the Pasta Burner and I are still in transit -- not the transit of sic transit gloria, mind you, but rather a steady and continual progress towards finishing the renovations on our lovely new home, a place where we hope our fortunes will only continue to get brighter with time.

The Long-Delayed Reveal: Tarte au Citron with Sugar-Roasted Mexican Lime

It was what -- March? -- when I gave you all a glimpse at this recipe. Three months, six kind comments requesting an expanded post, and three-thousand miles later, this considerably overdue recipe is finally here.

The truth of the matter is that it's absurdly simple, and it utilizes techniques that we've already featured on this website with previous posts. The filling, a simple lemon curd, is a variation on the filling for our Grapefruit Curd Tulips, while the crust is taken straight from our French Fruit Tart with Vanilla Crème -- and to be honest, if you cheat and use a frozen pie crust...well, I'm not going to tell anyone.

Let's get right to it.

The Easy Yet Indulgent Dinner: Deep-Dish Pizza, California Style

California!

Land of endless sunshine, delicious produce, and our new home.

It's been quite a first week here in the Golden State; unpacking, learning where grocery stores and farmer's markets are, avoiding rattlesnakes, and shaking off the jet lag. As the Pasta Burner and I adjust to the SoCal lifestyle, one of my favorite maxims has held true -- one of the best ways to learn about any place is to experience its food.

The Pantry-Clearer: Red Bean Ice Cream

My goodness -- Finals season really does take it out of you. That being said, this was a important set of exam and papers here at Burning Pasta, a couple of weeks filled with both satisfaction and big news for the future.

The Inevitable Delay: Finals Season

Dear Readers,

Thank you for your patience! Finals are upon us here at Burning Pasta, so fun things like updating the blog have fallen by the wayside. Look for a new post to show up here...oh, a few days into May; until then, hold tight.

I'll try to make it worth the wait. Until then, one word to tide you over -- eclairs.

- Neal

At A Glimpse: Tarte Au Citron with Sugar-Roasted Blood Orange

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The Magic Spell: Feijoada

If there is such a thing as a "desert island" dish, this is it. I could eat feijoada anytime, anywhere. I catch myself thinking about it just walking down the street. It is a perfectly balanced dish, the marriage of inky black beans, unctuous meat, and little else. If your soul isn't satisfied with a dish of it in front of you, well, I just can't help you.

The national dish of Brazil, this is traditionally peasant food, yet fit for a king; the kind of meal that tastes wonderful the day you make it, and only gets better as the flavors marry over the rest of the week.

And yeah, that's a pig's foot I'm holding in that first photo. Let's not waste a minute more -- conquer your squeamishness, grab a stockpot, and get ready to do some serious eating.

At A Glimpse: Quick Key Lime Pie

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At A Glimpse: Serrano Chile Guacamole with Fresh-Baked Tortilla Chips

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