Steamed artichokes with a mustard vinaigrette Shaved fennel, blood orange and black olive salad Cloudy Bay Sauvignon Blanc 2007 King oyster mushroom “osso bucco” over orecchiette drizzled with truffle oil Cantina dei produttori Nebbiolo di Carema, Carema Riserva 2005 Sorry for the radio silence, I will put up real updates in the coming days.
Archive for the ‘Recipes’ Category
Orecchiette with wild mushroom cream sauce
Posted in Italian, Main dishes, Pasta, Recipes, Sauces & Dressings on September 12, 2010 | 2 Comments »
Today looks and feels like the first sunday of fall. I warded off the end-of-summer-blues with 2 fail proof anti-depressants: pasta and amontillado. I used orecchiette but linguine or spaghetti would work well too. And try to get your hands on Pioppino mushrooms, their nutty flavour works real well here, otherwise porcini or other hearty [...]
Kale & seaweed salad
Posted in gluten-free, Raw food, Recipes, Salads, Sauces & Dressings, Vegetables, tagged kale, raw vegan, salad, seaweed, Vegan recipe, wakame on September 7, 2010 | 1 Comment »
To be happy I need a generous daily dose of straight up greens, relatively unaltered and preferably raw. Here’s what it looked like today. Kale and wakame salad. Ingredients 1 bunch kale, chopped 20 gr wakame seaweed, rehydrated and drained well 3 scallions, sliced thinly 30 ml raw tahini 30 ml toasted sesame oil 30 [...]
Tomato and Persian cucumber salad with a lime basil & mint chiffonade.
Posted in Appetizers & Snacks, Raw food, Recipes, Salads, Vegetables, tagged raw vegan, Vegan recipe on August 10, 2010 | 1 Comment »
Do you see a pattern emerging here?… What can I say, tomatoes are in season and my tiny urban garden is bursting with them! This salad was homegrown except for the crunchy little Persian cucumbers. Grow your own food, it tastes so much better! Cherry tomatoes and Persian cucumbers salad. Ingredients 500 ml (2 cups) [...]
Pasta with roasted tomatoes and basil.
Posted in Italian, Pasta, Recipes, tagged Pasta, Puglia, rustic, simple, tomato, Vegan recipe on August 7, 2010 | Leave a Comment »
I’ve been reading up about Puglia and apparently it’s influencing my food choices… Doesn’t get much simpler then this. Pasta with roasted stem tomatoes, garlic scapes and bush basil. Ingredients 500 gr (18 oz) orecchiette pasta 20 small vine tomatoes, left on the stem 115 ml (1/2 cup) garlic scapes, chopped 50 ml (1/4 cup) [...]
Stuffed zucchini blossoms with fava beans and garlic scapes
Posted in Appetizers & Snacks, Italian, Main dishes, Recipes, Vegetables, Wine pairing, tagged fava beans, Fiori di Zucca Ripieni, garlic scapes, summer recipe, Vegan recipe, zucchini blossoms on July 19, 2010 | 2 Comments »
I had been craving zucchini blossoms for weeks and could not find them at all. It always blows me away when I can’t fin something in NYC. I mean seriously, this is NYC how could it not have XYZ?!? Specially food stuff. Why can’t I just reach for puntarelle, zucchini blossoms, chestnuts, preserved lemons, vin [...]
Pissaladière rework
Posted in Appetizers & Snacks, Main dishes, Recipes, Vegetables on July 14, 2010 | 1 Comment »
Here’s an other one from the country vacation folder. As usual it’s easy to make and can quickly be thrown together. Pissaladière is a Niçoise onion tart eaten as an appetizer. The classic version does not have tomatoes and takes longer to prepare as you need to compote the onions first. Here I’ve made it [...]
Mexican tostada
Posted in Appetizers & Snacks, Main dishes, Recipes, Vegetables, tagged bean, Mexican, summer, Vegan, Vegan recipe on July 8, 2010 | 1 Comment »
Bean tostada Here’s an other “it’s too hot to bother with cooking” summer meal. The tortilla was crisped in the oven instead of fried then topped with homemade bean chili which was kicking around the back of the freezer. I added chopped up lettuce, tomatoes, avocado and onions then some chipotle salsa and garnished it [...]
The lazy baker’s apple strudel.
Posted in Baking, Recipes on June 21, 2010 | Leave a Comment »
Here’s a first one from this year’s country vacation folder… As my country place is off-the-grid and I do not have a “real” oven, all baking is done in the BBQ, at least until a build a proper bread oven. When baking, I put 4 recycled fire bricks on the grill to defuse the heat [...]
