Laura Bonicelli's Blog

Ciao!
I have decided to refocus my blog towards what I cook, how, and why between my professional cooking days. I am renaming my blog "Laura's Day Off Blog".

Chef's hate to waste food. It's an easy thing to do though, especially with a business, like mine, with a concept that is based on changing menus, recipes, and clientele. My staff and I prepare 3 full days worth of food in one day. So - after delivery - we do a mandatory assessment of leftover ingredients. I take it all home. This is what we eat at home and is the basis for a lot of my recipe development.

I've never been a huge fan of buffets, unless of course they are over the top with opulence. I viewed this party as an opportunity to master poaching a whole salmon and serving it with all of it's "I'm the center of attention" glory!

It's time for grilling, spring vegetables, and healthful eating! This is a menu that gets everything going in the right direction. Make sure you buy wild caught Alaskan Salmon. It is sustainable (the Alaskans are very proud of that), and it's delicate texture and flavor is far superior to farmed fish.

Winters are long and very gray in Minnesota. I like to use a little color and heat to spice things up a little bit. Since there is no trip to Mexico on the books, I thought I'd cook up my favorite Mexican treat - fish tacos.

When you’re feeling like having an elegant and nutritious meal but are short on time, this is the ticket. Orange Roughy is a beautiful fish and when steamed with tomato, basil, and balsamic vinegar it’s simply wonderful! The spaghetti with lemon is a perfect compliment and so simple - I didn’t bother to write a recipe!