Tag: Dessert

Show Your Love with Strawberries

IMG_5664In case you missed it, Valentine’s day is upon us. Sure, there are lovely cards, fragrant roses and red knickers but what better way to celebrate your loved ones than with a platter of chocolate covered strawberries. They are what I call big-bang-for-the-buck desserts as they are easily prepared and go a long way in making a big impression. So come on, show your love with some Chocolate Covered Strawberries this Valentine’s. Come and cook with us!

First off, let me say that buying strawberries in February isn’t exactly intuitive unless you live in California where they seem to be growing year-round. And if at all possible, I buy the organic versions as per EWG’s Dirty Dozen Shopping list. My loved ones are partial to dark chocolate, but you can also do milk chocolate if that is what you and yours prefer.

The recipe itself is very easy and done in three simple stages: wash and let strawberries dry, heat chocolate and dip strawberries, let cool and decorate. That’s not too complicated, is it? There is only one thing you have to be careful about: make sure that no water droplets mix in with the melting chocolate or it will seize and change the consistency of your chocolate cover. Still yummy, but more like a ganache than a hard shell. And if you run out of strawberries, take some firm blueberries and dip them, too, for a fun little diversion from the more classic Valentine’s treat.

Take a look at the pictures below. They pretty much explain the whole process. Hope you feel inspired to shower your loved ones with a selection of chocolate covered strawberries this Valentine’s. Be loved! Come and cook with us!

Chocolate Covered Strawberries

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A New Take on Rice and Milk

A few years ago, Jessica gave me an Indian cooking class with Napa-based Indian chef and owner of The Bombay Cafe, Neela Paniz as a birthday gift. It seemed extravagant but I was intrigued as Indian cooking offered so much potential and was virtually unknown to me. In fact, Indian is a cuisine that grew slowly on me but that is so rich in tradition, flavors and techniques that I really benefitted from the class and, thus, loved every minute of it. Neela is an excellent teacher who shared her passion by showing us how to make dal, chapatis, raita, pakoras and also kheer, or Indian Rice Pudding. Everything we tasted was absolutely delicious but as I am totally defenseless against sweet milk-based dishes, it was the Indian Milk Pudding that made me go back to the recipes time and time again. Come and cook with us!

Making Indian Milk Pudding is easy enough but it takes time. We usually make a batch that is large enough to produce several servings for the kids at once. They eat them over the course of a few meals. Honestly, Indian Milk Pudding never lasts more than a day or two.

If you are open to the fragrances and flavors of the East and eat diary-based dishes, then give this Indian Milk Pudding a try. Served cold it is a refreshing way to finish a dinner. Come and cook with us!

Indian Rice Pudding

Bow to the Buchtel!

_DSC0507It’s not until I left Italy that I realized we take good food for granted. Not just in our homes, but everywhere we go. Even when skiing. To this day, the snow might be fluffier, the runs more thrilling and the crowds better behaving in the U.S., but nothing compares to the food you are served in the many high-altitude mountain huts when skiing in Italy. There were many favorite places we would pilgrimage to every weekend, but there was one that stood out. Ditching skis and poles behind, we climbed on board our neighbor’s jeep and drove along the snowy roads to a remote small family-run hut called Rauch Hütte. There was no question on what the kids would order. It was always the same: Buchteln. Translating this dish for what it is – apricot-jam-filled yeast dumplings – doesn’t do it justice at all. These plump, fluffy and buttery dumplings were the size of well-rolled snow balls, served over a bed of runny vanilla sauce and leaving you filled with buttery goodness. Who cared what the weather was, or how many people were queuing at the lift when we returned to the slopes. We were happy, stuffed and didn’t know that having Buchteln on Sundays when skiing would be one of the fondest memories we would carry with us thirty years later when living on the other side of the world. Come and Cook with us! Continue reading “Bow to the Buchtel!”

Happy Raspberry Valentine’s!

_DSC0483In case you haven’t noticed, it is Valentine’s week. My kids have been frantically writing cards for all their classmates coming up with the cutest appreciation ideas: you make me laugh, you always help out and you know good jokes. They have been advised, not to bring any chocolates or sweets into school. That did not prevent one boy in class to bring in bacon one year. Individually wrapped slices of “Bacon Appreciation” for each kid in the class. Isn’t that absolutely genial? Of course, he immediately became my sons’ hero. In case indulging your loved one with bacon isn’t what you had in mind, show your love with this aptly named raspberry dessert instead. Come and make some Hot Love with us! Huh, this sounds promising! Continue reading “Happy Raspberry Valentine’s!”

Orange You Glad It’s Citrus Season in California!

_DSC0492It’s winter here in Northern California, which means it’s citrus season! This time of year, we love to get our hands and bellies full of these wonderful yellow, orange, pink and green-skinned gems. Today, it’s the oranges that are taking center stage. Whether you prefer navel, cara cara or Valencia oranges, it’s now that we can stock up on vitamin C and with the agreeable flavor of oranges it’s rewarding to get creative in the kitchen. Come and cook with us! Continue reading “Orange You Glad It’s Citrus Season in California!”