Food & Love

Clean. Tasty. Life.

Charred, Chestnut Mushroom Gnocchi in Herbs & Balsamic

by

Gnocchi is centuries old and made it’s first appearance in Italy after potatoes from South America were introduced to Italian kitchens by Spanish explorers as far back as the 1500s.

This simple potato dumpling is a staple in our home and I make it with a variety of toppings and sauces. Since it’s a little on the heavy side I keep the portions smaller than with pasta, or serve it as a starter. I most often choose vegetarian ingredients when cooking a gnocchi dish and I pack it with flavor.

See full Recipe...

Ginger, Orange & Cinnamon Poached Pears with Chocolate Sauce

by

The original poached pear was created in 1864 by French chef and restaurateur, Auguste Escoffier. He named the dessert Poire belle Hélène after the operette La belle Hélène by Jacques Offenbach, and there has been hundreds of variations of this classic dessert since.

I’ve always used red wine as a poaching liquid and served it with vanilla cream, but it had never occurred to me to pair the pear with ginger until I stumbled upon a post from Instagram sensation @truchocolatesnacks the other day.

The very same day (as if by grand design) my mother-in-law sent us a case of pears from Hale Groves in Florida for Christmas and with much excitement I took to our kitchen to create this interesting new twist on a classic dessert.

See full Recipe...

Cinnamon & Smoked Paprika Latkes with Lemon Thyme and Sage Apple Sauce

by

We were invited to a holiday Shabbat celebration last Friday by our dear friends Joshua & Eva and I was asked to make Latkes. ‘Absolutely!’ I said. ‘Not a problem’ I thought. I can, after all, make anything with the help of Google and buckets of courage. I was so excited to be included in my first ever Jewish celebration and I’m always keen to cook something new. I mean, how hard can it be, right? It’s only a potato pancake…

See full Recipe...

Chicken, Broccoli and Toasted Sesame Soup

by

Soup is probably the easiest thing to make for those lazy evenings. The best thing about it is that it can be done in advance, in bulk, and frozen. This one is the most popular in our house, but you can adjust the recipe to suit your taste, and you can use whatever leftovers you have in the fridge.
We eat soup all year round, not just in the winter months, and it’s great for lunch, dinner or as a starter when you have a dinner party.

See full Recipe...