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Charred Grapefruit Roast Chicken with Rosemary and Green Beans

by Rudi Stroebel Picard

charred grapefruit and rosemary roast chicken with simple string 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.

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Recipe Categories: BLOG, Food Love, Meat • bbq, char grilled chicken, chef rudi stroebel, food & love, foodandlove.biz, grapefruit, griddle pan, rosemary, rudi stroebel, string-beans

Charred, Chestnut Mushroom Gnocchi in Herbs & Balsamic

by Rudi Stroebel Picard

charred chestnut mushroom gnocchi in herbs, balsamic reduction and arugula salad

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.

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Recipe Categories: BLOG • @FoodandLovebyRudi, #foodandlove, arugula, balsamic reduction, chef, chestnut mushrooms, cooking, dinner, easy meals, food, food & love, foodandlove.biz, foodie, foodlover, friends, garlic, gnocchi, healthy, heath ceramics, italian, olive oil, rocket salad, rudi stroebel, rudistroebel, style, styling

Ginger, Orange & Cinnamon Poached Pears with Chocolate Sauce

by Rudi Stroebel Picard

ginger, orange and cinnamon poached pears with chocolate sauce

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.

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Recipe Categories: BLOG, Dessert • @FoodandLovebyRudi, #desserts, #foodandlove, #poachedpears, Auguste Escoffier, candied ginger, chef, cheflife, chocolate sauce, christmas dessert, christmas food, cooking, dessert, food writer, foodandlove.biz, foodie, foodphotographer, foodstylist., friends, ginger, great food writer, hale groves, heath ceramics, https://www.instagram.com/truchocolatesnacks/, Jacques Offenbach, La belle Hélène, pears, poached pears, poaching liquid, Poire belle Hélène, rudi stroebel, rudistroebel, style, toasted walnuts, walnuts, white balsamic ginger reduction, wow dessert, www.foodandlove.biz

Spinach and Basil Frittata

by Rudi Stroebel Picard

spinach and basil frittata

It’s weekend and you have friends coming over for brunch. It’s been a crazy week and you think: Why can we not just go out for something to eat?!
Here is a recipe that takes minutes, is very delicious and can be customized to whatever you have in the fridge. It works beautifully with left-overs too and you can easily make it kiddie friendly.

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Recipe Categories: BLOG, Vegetarian • @FoodandLovebyRudi, basil, brunch, easy meals, eggs, foodandlove.biz, frittata, rudi stroebel, spinach, weekend

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