C.N. Food Corner |

I have been so so absent! One of my advisors (my big sissy Jazz) has advised me to share with you some fun quick recipes since I am a cook too.

How many are you are carnivores? Vegetarians? Pescatarian? What ever your FOOD persuasion may be, the CNFC will feature recipes that I use whether it be personal, from food styling or family favorites.

Some years ago I worked on some food styling for 2 of James O. Fraioli's cookbooks. I also had the opportunity to work with one of the best food photographers, Jessica Nicosia-Nadler.

Me at One of Bocuse's Restaurant in Lyon, 2012

Photographer, Jessica Nicosia-Nadler

With the two kiddies, I am constantly making the SAME THINGS!!! Not because I have nothing in the FOOD BANK but because my thoughts are split into so many places that I go for the EASY. It doesn't help that my significant other eats simply, so it's not hard to be lax on the French influenced cooking skills.

Wild Alaskan Seafood, James O. Fraioli

So let's see...While I would like to share a recipe from this book, we can just drool over the photos and Ill add a simple seafood pasta recipe that goes over VERY well on dates! Anything I cook for Jo goes over well but don't let me tell him we're having escargot!!! While he can be a human vacuum in the realm of eating, these delicious treats are not his favorite. He also isn't into much shellfish, so my lobster, scallop and oyster days at HOME are OVER... OKAY OKAY, lets stay on track.

Razor Clams Styles By Me

Halibut with Blackberry Beurre Blanc Styled by Me

Here's a recipe for a GRILLED pesto pizza with prosciutto and lobster tail. Enjoy and Bon appetit!


  1. 100g of your favorite pesto (homemade or store bought)

  2. Olive oil, for brushing

  3. 2 thin slices of prosciutto

  4. 42g bufala mozzarella cut into thick slices

  5. 10g grated Parmesan cheese

  6. 1 boiled lobster tail

  7. Store bought or homemade pizza dough

  8. 5 each sliced cherry tomatoes for garnish


  1. Take 55g of dough. Roll into long oval shape to .5cm.

  2. Brush one side of the dough with olive oil

  3. Allow to cook until you get nice grill marks

  4. Remove dough and spread pesto

  5. Add slices of prosciutto, mozzarella & lobster

  6. Sprinke parmasen

  7. Bake at 200° until golden and crisp

To Serve

Cut into wedges and plate

Serve with light salad or tomato slices

Thanks for walking down a food memory with us.


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