Catalan Sardines with Susquet on Toast

Catalan Sardines with Susquet on Toast Daria Souvorova 45 minutes serves: 8-12 We had the opportunity to try a variety of fish stews in Barcelona. I was feeling sick after taking one too many face-plants in the snow while learning how to ski in the Pyrenees, so the stews were a welcome revelation. The weather…

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.

Moroccan Salad Course, part 2

The day of my Moroccan feast has finally arrived! As always, I serve three courses and I wanted my first course to be a traditional Moroccan salad course. For this salad course, I created 7 salads full of beautiful colors and flavors. Generally, for a group of 10, at least a dozen little salads are…