This recipe is adapted from "Sweet Miniatures" by Flo Braker. I didn't have neither the Hawaiian washed raw sugar nor the turbinado sugar that the recipe called for. I used brown sugar instead. These cookies are great with ice cream or as a component for a plated dessert. 2 1/3 cups (325g) all-purpose flour 1/4 … Continue reading Flo Braker’s Pains D’Amande
This recipe is adapted from 'Jerusalem: A Cookbook' by Yotam Ottolenghi and Sami Tamimi. I omitted several spices that the recipe called for but it was still flavorful and vibrant in color. Perfect for this time of the year! 1 yellow onion, chopped 2 tablespoon olive oil 1 tablespoon fresh ginger 3 cups chickpeas, cooked … Continue reading Watercress and chickpea soup
I am lucky to have a neighbor from Greece that is a fantastic baker. Every year, she sends me a plate filled with holiday treats to enjoy with my family. I specially love melomakarona, an olive oil and orange cookie soaked in a honey syrup and topped with grounded walnuts. I finally got the recipe … Continue reading Melomakarona (Greek holiday cookies)
This recipe is adapted from Nancy Silverton's "Mozza at Home" cookbook. 1 cup of almonds 1 pounds of brussels sprouts 1/4 cup extra virgin olive oil Juice and zest of 1 lemon 1 tablespoon white wine vinegar 1 garlic clove, finely chopped 1/2 cup of pecorino romano or parmigiano reggiano Salt and pepper to taste … Continue reading Shaved Brussels Sprout Salad with Pecorino Romano and Toasted Almonds
For the basil sauce 4 cups fresh basil leaves, coarsely chopped 2 garlic cloves, peeled ½ teaspoon sea salt ½ cup extra virgin olive oil For the risotto 6 cups chicken stock, hot 2 ears corn, kernels removed and cobs scraped 2 tablespoons extra virgin olive oil 1 yellow onion, finely chopped 1 teaspoon salt … Continue reading Corn Risotto
For the dough 1 ¼ cup All Purpose flour (King Arthur) 1/4 teaspoon salt 1 stick cold butter 1/2 cup cold water 2 Tablespoon sugar For the filling 6 ripe plums (about 1 lb.), rinsed and dried 1/4 cup homemade or store bought apricot jam 3 tablespoon sugar To make the dough, mix together the … Continue reading Plum Galette
Confit refers to any preserved food that is cooked slowly at a very low temperature (usually 200 Fahrenheit or lower) in fat, oil or a syrup with high sugar content. This cooking method is especially good for tomatoes. It brings out the intensity and sweetness of the tomato. For this recipe, the best option to … Continue reading Tomato Confit
