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Gluten free tagliatelle with green olives, capers, artichoke hearts and sage

by Rudi Stroebel Picard

easy-meal-pasta-with-olives-capers-artichokes-lemon-zest-and-olive-oil

As a kid there were few things I didn’t eat, but all of the ingredients in this dish were on that rather short list. But as we mature, so do our pallets, and this super easy dish rates 10 out of 10 for both flavor and convenience and will make your GP very happy indeed.

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Recipe Categories: BLOG, Vegetarian • artichoke hearts, capers, chef rudi stroebel, food photographer., food styling, foodie, garlic, gluten free, home cooking, lemon zest, olive oil, olives, pasta, photography, sage, tagliatelle, Venta del Baron

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

Charred Trout with Rosemary Potatoes and a Roasted Cherry Tomato, Crispy Red Onion and Rocket Salad

by Rudi Stroebel Picard

charred trout rosemary potatoes roasted cherry tomato, crispy red onion rocket salad

Being from South Africa I have been raised on BBQ’d meat, fish and vegetables. That charred flavor remind me of Sunday lunches, holidays by the beach and camping trips with my family.
Later in life I learned that roasting (or caramelizing as they say in restaurants) is equally important when adding flavor to a dish. It’s when the sugars start to ‘burn’ that beautiful flavor is born and that all meals can be turned into spectacularly delicious creations when you learn the art of caramelizing.

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Recipe Categories: BLOG, Fish • balance, cherry tomatoes, cook, cooking, food, garlic, griddle pan, healthy meals, heath ceramics, lime, organic, potato, roasted, rosemary, rudi stroebel, salad, trout, www.foodandlove.biz

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