cooking from the heart and giving with generosity
la Saint Valentin 2014
chocolate lava cakes (with a little heat)
“Happy and successful cooking doesn’t rely only on know-how;
it comes from the heart…
and needs enthusiasm and a deep love of food to bring it to life.”
— Georges Blanc, chef of Georges Blanc restaurant in Vonnas Read the rest of this entry »
lights, camera, crab
spicy crab toasts
Hand to mouth food is what you want at gatherings where everyone’s focus will be on the television. The red carpet and easy appetizers for your Oscar party inspired this week’s simple pleasure: spicy crab toasts. Read the rest of this entry »
spicy sautéed kale and broccoli rabe
THANKSGIVING TIP:
This is another good side to balance the starch-heavy meal of turkey, stuffing and potatoes.
You can omit the chili peppers if you or your guests do not want spice.
Tuscan kale is also referred to as “black kale” or “dinosaur kale”
serves 4
what you need:
1 pound Tuscan kale and rapini leaves, thick stems and ribsremoved
2 tablespoons olive oil
1 teaspoon koshers salt
8 garlic cloves, thinly sliced
fresh lemon juice from 1 lemon
2 tablespoons heavy cream
1 teaspoon crushed red peppers Read the rest of this entry »
spicy veal meatballs with dates and bacon
yield:
makes approximately 50 meatballs (1/2 ounce each)
what you need:
1 tablespoon olive oil
3 garlic cloves, minced
2/3 cup onion, diced brunoise
1 tablespoon rendered duck fat
4 bacon slices, chopped and trimmed
1 pound ground veal (or beef)
3 Medjool dates, pits removed and chopped
1 egg, mixed
2 tablespoon finely grated Parmesan
4 tablespoons fresh Italian parsley, minced
1/2 teaspoon piment d’espelette
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 teaspoons kosher salt (and as needed)
1 teaspoon freshly ground pepper (and as needed)
1-2 tablespoon olive oil
1/4 cup dry white wine
2 cups of Pomi strained tomato sauce
3/4 cup chicken stock
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