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Showing posts from January, 2011

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Confit Byaldi

on January 24, 2011

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Beignet

on January 24, 2011

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Stuffed Calamari

on January 15, 2011

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The Brun Cake

on January 09, 2011

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Garlic

on January 07, 2011

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Celery Root And Cauliflower Purée

Happy New year! I hope all of you had an amazing holiday season. I want to start this year sharing a recipe we’ve been enjoying while I was on a long break from blogging. Yes, I’m back. No, you’re not getting rid of me that easy! I want to start with an amazing recipe for celery root and cauliflower puree that will make you NOT miss mashed potatoes, (sorry potatoes, I’m done with you while I lose a few holiday pounds). This healthier alternative to mashed potatoes is creamy, satisfying and seriously delicious. Just the perfect thing to accompany hearty stews, fish or chicken without the guilt of carbs overload. Ingredients: 1 small head of cauliflower, cored and separated into florets 1 pound celery root, peeled and cut into 1-inch cubes 4 tablespoons unsalted butter 2 tablespoons plain Greek yogurt Salt and pepper to taste In a large pot of boiling salted water, cook the cauliflower florets and celery root until tender. Drain well. While still very hot, transfer the vegetables

Spiced Upside-Down Plum Cake

Sometimes I bake cakes without any intention of publishing the recipe here. I just do it because I love to bake. But when people taste or see pictures, then they start asking for recipes and that’s when I know I need to post it (you would think I should know better by now, right?). Everyone I gave a piece of this cake fell in love with it so here I am, sharing another must-try recipe. There is nothing more warming than to walk in your home and be welcomed by those distinctive fall aromas. Let this delicious seasonal cake perfume your home and in the process, make people happy. Enjoy this cake with whipped cream or Crème fraîche and a hot cup of coffee or tea! Ingredients: For the topping: 1 cup light brown sugar 1 stick of butter (4oz) 4 plums, half For the cake 1 3/4 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 teaspoon cardamon 1/4 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup butter, room temperature 1 cu

Pork Tenderloin

I love holidays. Not only because you get to eat more but because it's family time. Even though everyday should be family time, everybody makes that extra effort to come from wherever they are even from a different country just to see you. That alone makes me want to cook something extra special for that special someone who's coming to visit. When it comes to Thanksgiving, of course there is always a yummy turkey in my Thanksgiving dinner but I always make pork tenderloin as well. It has become a family favorite. Why pork tenderloin? It all started with my grandmother. She was never a big fan of turkey so she always made pork tenderloin to compensate. It was passed on to my mom and now I do it too. Since I remember, it has been part of our Thanksgiving dinner, and even though my grandma is no longer with us, we still make it to honor her. The best part of having two proteins is that they make great leftover dishes for the next day and even the day after which is perfect be

Pumpkin Pie

Hi everybody, just a quick update to share my pumpkin pie recipe with you because, what’s fall without pumpkin pie, right? This is the perfect dessert to bring to a dinner party, it looks like you worked all day to make it but the truth is, both filling and tart shell are easy to put together and you will still get all the fame and glory for it :). So there is this little thing I do differently when making this pie, I use sweetened condensed milk to replace the sugar. The end result? A creamy, luscious slice of pumpkin pie heaven. Don’t take my word for it, make it! Have a great weekend! Ingredients: Tart crust: 1 1/2 cups all-purpose flour 1 tablespoon sugar 1 pinch salt 1 stick of butter (4oz) cut in small cubes 1 egg yolk, cold 6-8 tablespoons cold water Filling: 1 - 14oz can sweetened condensed milk 2 large eggs 15oz pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cardamom (optional) 1/8 teaspoon ground cloves 1

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