#140 Best trios in the world
OJ + espresso + sparkling water is ELITE
So we’ve talked about the best food combinations, but what about trios? I know they say two’s a company and three’s a crowd but gosh does this NOT apply to food at all.
I love eating complementary foods together. It’s one of the simple joys of life. I’m that guy who takes a bite out of a burger, a few duck fat fries and a few sips of orange juice. It’s the best, most present way to eat. When you’re not looking at your phone, not watching anything - just truly being in the moment genuinely appreciating incredible nourishment - especially when it’s cooked with love.
The best food trios in the world (in no particular order):
OJ + espresso + sparkling water
Raw butter + raw honey + dates
Compound butter + sourdough + raw honey
Watermelon + sea salt + feta
Orange juice. Espresso. Sparkling water. It’s elite. If you told me I could only keep one “trio” for life, this would be it. There’s something incredible about having it right when that 10AM sun hits after a morning workout. The vibes are impeccable.
Watermelon. Sea salt. Feta. This is the definition of “eating your hydration”. The ratios have to be perfect tho. Large slice of watermelon. Few pinches of sea salt. And just the tiniest spread of feta. It’s soooo good, especially after a long day.
Ribeye + raw honey + chimichurri
Sourdough + sunny side up + raw honey
Parmigiano reggiano + omelet + orange juice
Espresso + ice cream + sparkling water
Parmigiano reggiano. Omelet. Orange juice. This is my go to breakfast when I’m out of sourdough. Nothing like a perfectly cooked omelet that’s slightly runny on the inside with freshly grated parmigiano reggiano. Designed to be washed down by (sun-kissed) orange juice. Top 3 breakfasts of all time.
Espresso. Ice cream. Sparkling water. My affogato lovers already know. It’s the best dessert in the world. S tier. Especially when you cut the richness of affogato with a few sips of cool, sparkling water in between bites.
Dark chocolate + sea salt + raw honey
Strawberry + raw honey + heavy cream (wimbledon-esque)
Fresh rosemary + feta + sunny side up
Sourdough + smoked salmon + soft boiled egg
Strawberry. Raw honey. Heavy cream. This is a new addition to the weekend snack rotation for me. There’s a reason this is THE iconic Wimbledon dish. It might sound a little weird if you’ve never had it but I have to say, strawberries and cream are a match made in heaven.
If you haven’t checked out our Wimbledon Issue, read it here:
Sourdough. Smoked salmon. Soft boiled egg. These are the ingredients of the perfect breakfast sandwich. Okay I cheated a little in how I’d always add parsley, but this is my GO-TO breakfast if I want to make something a little extra or to pack a nice protein-rich sandwich to-go. Also impeccably beautiful.
What did we miss? Leave your favorite trios in the comments :)
Honeycomb and cheese
Fruits for summer
Eat brown
You need to be eating more brown
Six cults
If you got dealt frappuccino I’m praying for you
Just a few ingredients and the magic happens
When I was in Tuscany this past summer for the DaVinci Storyteller Experience, I saw Pasta di Cacao (Chocolate Pasta) everywhere! The United States is just catching on to this craze, but it is SO very expensive to buy in the specialty shops. Would you believe an 8 ounce bag of chocolate pasta is almost ten dollars! Yes! I kid you not!! But, guess, what?? It is so easy to make, and the best part... it cost just a fraction of that luxury price! Yes sirrreee!!
This savory chocolate pasta, I was told by a chef in Montalcino, Tuscany, is best served with a cream sauce..preferable an alfredo-type sauce, with extra Pecorino Romano for topping. I know that it is instinctual to think of a sweet preparation with a chocolate pasta, but trust me, a savory dish with a creamy, cheese sauce works just beautifully! In fact, cheese and chocolate is paired together quite harmoniously in Italy.
This sinful, chocolate pasta is off-the-charts yummy!!! I hope you make this dish and impress all your guests!! It makes a great gift, too, and just in time for the holiday season! A gift basket with dried, chocolate pasta, a wedge of Pecorino Romano from Italy, and a bottle of DaVinci Chianti Riserva would be the perfect gift! I know I would absolutely love it! Cheers!
The first time I encountered raviolo al uovo, a giant raviolo (raviolo is the singular of ravioli) stuffed with ricotta, spinach and a runny egg yolk was at Trattoria Monti in Rome many moons ago (almost 20 years, yikes, time flies). It was one of those memorable dishes that leaves a lasting impression. When you cut into the pasta, the yolk oozes out, mixing with the cheese filling and sauce, creating a creamy, unctuous bite of food. I’ve been thinking about that raviolo ever since. It was served simply with a butter sauce and shaved white truffle on top. Divine!
Over the years I’ve thought about recreating this dish at home (minus the truffle, which I neither have access to nor a budget for), though was always a bit intimidated. Alas, making pasta from scratch is already a feat in itself; actually, what I’ve learned is that taking photos while you’re trying to make pasta is the challenge :-). But eventually my curiosity got the best of me and I had to give it a try
❋ SUN DRIED TOMATO PASTA DOUGH
We recently got a pasta roller attachment for our KitchenAid stand mixer so I’ve been playing around with making different pasta. This attempt uses olive oil packed sun dried tomatoes that have been pureed and then combined with the rest of the ingredients. The tomatoes give it a really nice color and flavor.
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Peanut butter, honey, & sharp cheddar cheese… on toasted sourdough….
Ribeye, honey, and sea salt! The best combination ever!