Kalamata Olive and Rosemary Baguette Daria Souvorova 4 hours serves: Makes 3 18 inch loaves Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. The only competition for baguettes in his eyes is a Kalamata loaf. I decided to combine the two, an unconventional, but delicious juncture between Paris and Rome….
Category: France
Ratatouille
I will be honest, my Ratatouille looks the way it does because I watched that Disney movie when I was younger. I was in college then and working on making my cuisine more elevated, and I wanted to give it a try. I fell in love with the dish and have been developing it slowly since then. Instead of using tomatoes, I like to use tomato paste at the bottom of my baking dish. I find it imparts a nice smoky flavor to the dish and makes it less soupy. Serve it alone, or with a tablespoon of chèvre on top. I like to use leftovers for open faced sandwiches. Ratatouille keeps and reheats very well.
Roast Tomato Braised Lentils
I wanted to create something hearty and reminiscent of the harvest. I have a plethora of tomatoes growing in my garden, and am actively seeking for ways to use them up. Nico has been talking about eating more lentils, so I wanted to incorporate lentil and tomato here. I decided to roast the tomatoes with some garlic cloves, onion, and bacon for about an hour before slowly braising with the red wine. If you are in a hurry, you can simply sauté the bacon, tomato, and onions for a similar result.
Update: Cannelés Bordelais with Copper Molds!
These delightful little pastries seem so simple! There is no filling, no topping, no glaze. However, they manage to have a deliciously chewy and crispy outside with a creamy center. How do you achieve that without a filling? Cannelés are Nico’s favorite treat so I spent a solid few weeks and 3-4 gallons of milk trying…
Fresh Pea Soup with Mint
I made a delicious pea soup during the spring, but now that it was summer, I wanted to change it up a bit. With the summer heat, I wanted some mint to add to the soup and was looking for something much thinner than the hearty Fresh Pea Soup I made before. I was also…
Matcha Macaron with Lemon or Matcha Buttercream
There is something so charming about a batch of colorful macaron in one of those delightful, custom boxes, but whenever I make my own, I can never seem to accept reality and add food coloring to mine to achieve the same results. I am always searching for something natural to augment the color. This…
Seared Duck Breast with Peach Confiture and Arugula Salad with Asparagus
I had a whole duck in my freezer for the past few months. I used most of that duck for my Lamb and Duck Couscous earlier this week, but I decided to keep the breasts for something special later in the week! I still had a bit of Peach Confiture left from our cookout, and…
Seared Scallops and Fingerling Potatoes with Cilantro Chili Aioli
Fingerling Potatoes are at the market! I love the sweetness of these delicate little potatoes, and their size makes it more reasonable to serve an entire potato than those giant fellows you get at the grocery store. Secretly (not so secretly), I hate peeling vegetables. I almost never peel carrots when a recipe calls for […]
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