The beauty of reviewing cookbooks with a group of fabulous and passionate home chefs is that I learn a lot about how others cook and I get to discover books that would otherwise not have been on my radar. One of these examples is a fabulous book called Chefs’ Easy Weeknight Dinners published by Food & Wine Magazine. Almost every recipe in the book is a must-do, and the one I would like to share with you this week is the Ginger-Braised Pork Meatballs in Coconut Broth. Yes, it’s just as delicious as it sounds. Come and cook with us! Continue reading “Do Weeknight Dinner Like a Chef!”
Tag: GF
Cheering for Cherries
I can hardly believe that we’re already in June. That means the school year is coming to an end, June gloom is dictating the temperatures in SF and, of course, it’s cherry season! The farmer’s market stands are crowded with all kinds of stone fruits including peaches, nectarines, plums, pluots, apricots and cherries. Get your filling while it lasts. As far as I’m concerned, I can’t have enough cherries. The best way to eat these little juicy gems is probably right off the tree or at least by popping them into your mouth and letting the sweetness run down your chin. However, if you want to eat cherries in a more mannered way, and without messing up your clothes, we suggest you try this estival quinoa salad. Who says you can’t dress a fruit salad. Come and cook with us! Continue reading “Cheering for Cherries”
Make Way for Preserved Lemons in Your Life
If you are like me and have a sweet spot for Middle Eastern foods, then you have probably tried a few recipes that feature preserved lemon. Or at least you have seen them on the ingredient list and maybe wondered what they are. Don’t be discouraged and give preserved lemons a try. They are easy to make, add an amazing flavor intensity to any dish and absolutely belong into your range of condiments. Come and cook with us! Continue reading “Make Way for Preserved Lemons in Your Life”
Crêpe, Omeletten, Omelet, Pancakes: It’s Confusing…
Sometimes things get lost in translations. Take what we call Omelett, for example. It is different from your pancake or “omelet” and goes by the French name of “crêpe” which if pronounced incorrectly, doesn’t sounds like anything you would want on a plate. Whatever you call it though, these light, soft and delicious flimsy delivery devices provide the starting point for one of my kids favorite dinners. This love for crepes dates back generations, as I fondly remember my Omi making paper-thin and aptly-named “OMEletten” for me. Family history puts me at a record 14! Not sure if that says more about my insatiable appetite, or my Omi’s love for cooking and feeding us all delicious food! Come and make some crepes with us! Continue reading “Crêpe, Omeletten, Omelet, Pancakes: It’s Confusing…”
Kathrin’s Nut Cake: the Perfect Holiday Treat
It’s nearing the end of 2011 but there’s still a few more days of holiday cheer coming our way. With all the cocktail parties, lunches, dinners and get togethers of the season, we find it hard to be creative when thinking of what to make when ringing in the New Year. So, in order to make this Eve bright (and easy) I asked Kathrin to share with me the recipe for her famous (famous in my book, anyway) gluten free nut cake. It is the dessert I request most when Kathrin is cooking for me. And, because it’s not a regular in the repertoire of American cooking it never ceases to surprise and delight. I’ve included Kathrin’s recipe here. Try it and see if it isn’t just the perfect treat for your New Year’s entertaining. Have a happy, merry holiday season. Come and cook with us!
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