Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “tattooing”

Alessandra Palotti

My new and dear friend, Alessandra Palotti is a great tattoo artist and a great cook! Alexandra is Italian from Bologna, Italy where she has been tattooing for over 6 years. Alessandra and her husband, Koji Ichimaru, run their private studio in Bologna, what a beautiful place to live, definitely on my go-to list!

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Alessandra and I got to cook together one day. I made beef Milanese and she made Bolognese sauce. I had never had traditional, authentic Bolognese before and had a completely different idea in my head on how it is made. I learned so much from her that day.

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Here is a mix of Alessandra’s tattoo photos, her recipe and photos of the process. Please enjoy and try out her recipe, it will become a staple in your culinary repertoire!

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Alessandra’s Bolognese Sauce

makes about 4 servings

To be served with pasta of your choice and garnished with a good grated parmesan cheese!

1 carrot, finely chopped

1 onion, finely chopped

1 celery stalk, finely chopped

2 fresh basil leaves, chiffonade

1/4-1/2c olive oil

1 pound ground beef

1/2 tsp sugar

salt and pepper if desired

26-27 oz crushed tomatoes

15-26 oz water

2-3 TBLS butter

Brown carrots, celery, onion over medium heat in the olive oil for about 10 minutes.

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Add the ground beef and cook until the beef is cooked. Then add the basil, salt and pepper (if desired) and sugar. Let it simmer for a few minutes, then add the tomatoes and 1/2 the water.

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Let the sauce lightly simmer for about 2-3 hours. If the water starts to evaporate too much, add more water little by little.

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You will want to end up with a very thick sauce, you want most of the water to be reduced in the cooking process. Add the butter at the end, before serving. Eat with pasta and parmesan. Enjoy!!

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Grazie Mille, Ale!!  Thank you for coming out to visit and for showing us all this amazing recipe!!!!!!!! We can’t wait till you come out next time!

You can catch more of Alessandra on her Instagram, @ale1126

If you are a tattooed chef or foodie tattooer and want to be featured on this blog or Instagram, email us at knivesandneedles@gmail.com

@knivesandneedles

Ciao!!

Asia Witherington Large

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I saw Asia on IG and had to get an interview with this beautiful and talented lady! Check out what inspires Asia cook and her thoughts on tattoos!

Molly: Tell me about yourself, please include what you are doing now

Asia: I am a born again Christian, child of God! I’m a mom of 3 and a newlywed wifey! In my past I was a tattoo artist of 17 years and a pinup model. I’m now a baker and established cake decorator and owner of Jireh Cakes!

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M: So how did you get into baking?

A: After surviving a tragic divorce and loosing everything I had down to my tattoo shop equipment, I was given an opportunity to cook and bake when looking for a new profession. The Lord basically threw baking in my lap! I hit the ground running and haven’t looked back since.

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M:  Wow, that takes guts. What do you enjoy most bout cooking?

A:  What’s not to enjoy. Cooking and baking is everything to me. Feeding others and helping them create happy memories! Mainly knowing its something God provided me with to survive. The Lord is really good.

M: So, what was your first tattoo?

A: At 15 I took a needle and thread with India ink I had from art class, I tapped a small yin and yang onto my left ankle. Hideous.

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M: Haha! Who do you admire in the tattoo industry?

A: Being in the industry for so long I have many people I admire. Since I’ve removed myself from that scene I don’t talk to anyone. I’m very out of the loop.

Clint Cummings, Johnny Jackson, Myke Chambers, Anthony Zamora, Zack Ross, David De La O (butter), Michael Oureque, Jesse Alvarado, Bunny Switchblade…the list goes on.

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M: If you could get tattooed by anyone right now, who would it be and why?

A: I’m out of space so there will be no more tattoos for this girl!

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M: Why do you think so many chefs are heavily tattooed?.

A: You can’t explain it, it’s just you are, or your not.

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M: I know you said space is limited, but what would your next tattoo be?

A: I do want to put Jehovah Jireh in a banner on an anchor on my left hand I did about 6 years ago. It comes from Genesis 22. God told Abraham to sacrifice his son Isaac. He took his son to build an alter and obeyed Gods command. Just when he was about to sacrifice his son, he saw a ram tangled in the bush by him. God had provided for them. To thank The Lord, Abraham named where the alter was Jehovah Jireh because God provided for him. God provides for us all (hence Jireh Cakes). He will make a way out of no way and will turn our mess into His message!

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Thank you, Asia! You can catch more of Asia on FB or IG here…

Www.facebook.com/jirehcakes

Instagram:  @Jireh_cakes

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Are you a tattooed chef or a foodie tattooer who wants to share their work inside the kitchen or studio? Contact us at knivesandneedles@gmail.com, we would love to talk to you!

Cheers!

Star Wars, Tattoos, and Wookiee Cookiees

Star Wars and I go back a long time ago, not so far way. I grew up in a household that loved the trilogy, and have so many fond memories of it intertwined in my childhood. This photo is my second birthday party, my parents dressed up in homemade costumes!

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After all these years, Star Wars has always been a big favorite of mine, and as the years fly by it only seems to be growing more and more popular! So it’s no surprise that I have been getting more and more requests for Star Wars tattoos. These are a few I’ve done recently….

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After working on my latest Star Wars tattoo, I wondered how I could relate this phenomenon with our blog, and it dawned on me…Wookiee Cookiees! As a few real big nerds like me would know, Chewbacca’s home planet of Kashyyyk exports wheat flour, so I decided to make an appropriate cookie recipe for you to try, hope you like it!

Wookiee Cookiees

1 1/8 cups wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup room temperature butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
3/4 tsp vanilla extract
1/2 cup crushed up milk chocolate covered almonds
1/2 cup milk chocolate chips
1/2 tbsp coarse sea salt (to set aside for later)

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Preheat oven to 375
Mix together flour, baking soda, cinnamon in a separate bowl
Thoroughly mix butter, brown sugar, and granulated sugar in a large mixing bowl
Beat in egg and vanilla
Add the flour mixture and stir with wooden spoon until blended
Stir in crushed chocolate covered almonds and chocolate chips

Scoop rounded tablespoons full of dough placed 1″ evenly apart on baking sheet
Sprinkle a few large crystals of coarse sea salt onto the top of each ball of dough
Bake for about 10 minutes or until golden brown
Let cool completely, yields about 16 cookies

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Enjoy with a big tall glass of milk!

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xoxo, Brynne

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