People are always asking what the secret is to the perfect risotto, and the answers vary significantly. Some say it’s the variety of mushrooms you use. Other swear by butter, cream and parmesan cheese.
For me it’s patience.
Butternut Soup
“Autumn is the hardest season. The leaves are all falling, and they’re falling like
they’re falling in love with the ground.”
― Andrea Gibson
A smell can transport me to a time spent with friends on holiday, or sitting at my grandma’s kitchen table. It really is the most incredible sensation.
Charred Grapefruit Roast Chicken with Rosemary and Green Beans
To BBQ or not to BBQ. That is the question.
Fire means flavor and can transform the simplest meals into a memory that lasts forever. Not everybody has the time to build a fire and wait for coals though, and these fancy grilling machines costs a lot of money, but there are simpler ways to get that charred effect.
Charred, Chestnut Mushroom Gnocchi in Herbs & Balsamic
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...Cinnamon & Smoked Paprika Latkes with Lemon Thyme and Sage Apple Sauce
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...Pea and Smoked Ham Soup
It’s the time of year when all we seem to do is eat. There are year end work functions, Christmas parties, family gatherings and seeing good friends one last time before everybody scatters across the globe on vacation. So much great food is consumed and very often there are tons of left-overs that sits in the fridge. Here is a simple recipe to rework your smoked ham into an incredibly tasty soup that can be frozen for some other lazy evening, or eaten as a starter at your next dinner party.
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