New Year, new food

With this new year, we're really hoping to bring TapRootFood to a new level. Hopefully we will reach our goal on our kickstarter campaign and our Italian food cart will be a huge success! It will be the year of the panelle and polenta!

Thank you to those of you who have already donated, there will surely be a place in the panelle cart hall of fame. Please tell all of your friends to help support our venture. Here's to a great year full of food, health and success!

 Since it's getting colder and colder here in Maine, we're trying some new things in the kitchen, mainly to heat the place! We also love our neighbors and are having another party, so we're practicing new dishes for our next party, my birthday! My birthday falls on Wednesday, so the party will be that Friday, which is the 13th. NICE!

We're working on making our own mozzarella and ricotta cheese, which we are still perfecting. Here, we baked the mozzarella cheese with homemade breadcrumbs. It came out delicious.

 

 Thanks to mom and dad, we came back to Maine with so much food! We got a bunch of mini peppers, which we filled with the mozzarella cheese we made, sauteed onions and red chili flake. Roasted then baked with homemade breadcrumbs. The sauce on top is a balsamic reduction. Awesome appetizer.

For the main dish, we made crab zucchini cakes with shrimp and a homemade horseradish tomato butter. The shrimp were marinated in horseradish and were so tender.