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Thursday, December 11, 2014

Passata di zucca e funghi porcini - Cream of pumpkin and porcini mushrooms

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Hi friends, forgive me for being away for so long. I will admit I was tempted several times to post a hurried recipe with bad photos t...
8 comments:
Wednesday, November 5, 2014

Sea bass two ways: quenelle in fish fumet and roulade with seafood and shrimp bisque reduction

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 In my previous post I promised you two recipes we prepared during the the course at the cooking school Salotto del Gusto with Chef...
9 comments:
Monday, October 27, 2014

About fish, freezers and more. Did you know...?

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A few weeks ago a close friend drove a couple of hundred kms to attend a cooking course we had booked as a birthday present for each o...
10 comments:
Friday, October 17, 2014

We can all make a difference

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Foto source: Nexive   Maybe not all of you know this, but yesterday was the 2014 World Food Day .   As explained on the FAO web...
5 comments:
Friday, October 10, 2014

Pumpkin, Swiss chard and ricotta gnudi (a low carb alternative to ravioli or gnocchi)

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After an extrememly warm and sunny September, fall has arrived in all its glory. I can tell by the orange and yellow leaves and the ches...
15 comments:
Thursday, September 18, 2014

Variations on a theme: quince compote, jam, jelly and syrup

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  Quince is one of those almost-forgotten fruits that you usually do not come across at a supermarket. You may be lucky enough to find...
5 comments:
Saturday, September 6, 2014

Fette Sau BBQ - Williamsburg, Brooklyn

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Our very recent trip to the US was filled with great food (some of which you may have seen on  Instagram  and Facebook) , beautiful pl...
9 comments: