Today, I wanted to try out a whole-wheat loaf. I have been tasting some amazing breads during our travels and have been feeling like switching up from white breads to something a bit “healthier”. I saw some gorgeous loaves of sunflower seed baguettes in a shop and wanted to replicate the look and flavor. Most of the seeds fall off as you eat it, I am thinking an egg glaze would do the trick if you want to have them stick a bit better.
Tag: recipe
Couscous and Halloumi Salad with Kale and Roast Winter Veggies
This dinner was inspired by Blue Apron. Or rather, the occasional inefficiency of the shipper they use Laser Ship. Laser Ship insisted that they delivered my box on Tuesday as usual, but it was not on my porch when I looked, and the “3:31 pm” delivery time that they quoted was actually when I was scraping ice off of my front stoop. Wouldn’t you know it, my groceries “appeared” on my step on Friday evening.
Spinach Catalana with Polenta and Soft Boiled Eggs
Spinach Catalana with Polenta and Soft Boiled Egg Daria Souvorova 20 minutes serves: 5-6 We have been eating less meat of late, and when I realized I forgot a few pounds of spinach in the back of the fridge, I decided to salvage it by cooking it. I have been reading about Catalan Spinach, which…
Creamy Semolina Polenta
I posted my Civet of Venison recipe yesterday and hinted at a beautiful polenta for it to sit on, so I wanted to share my new polenta recipe today! Polenta is so filling in the winter and so incredibly easy to make, I am obsessed! You can buy “polenta” in beautifully decorated baggies or boxes for $6 to serve four, or you can stroll to the international market and buy a couple pounds of Semolina for a dollar or two. I choose the latter.
Civet of Venison with Porcini Mushrooms
When we were travelling in Barcelona in December, I noticed that wild game was a frequent visitor on the menus in Catalan restaurants, and in the winter months, stews were a particular favorite. I was thinking that another mixture of meat and mushrooms were in order. I figured venison would go well with the earthiness of Porcini mushrooms, and to add a bit of spice and sweetness, I paired them with Chorizo.
Blanquette de Veau
I was spending the last few days of our winter vacation in Paris and chatting with friends to plan the de-installation of a show we were all participating in. My current location came to be the topic of conversation, and a dear friend reminisced about a Blanquette de Veau she ate at Auberge Bressane in Paris. Since the girls were spending the night this past weekend, I offered to make the dish for them.
Mushroom Stew with Porcini and Chanterelle
We have been planning a lot of soups and stews here to get through a rather chilly January, and I have been looking forward to making a stew with some of the beautiful dried mushrooms I brought back from the open air markets in Barcelona. I wanted something healthy and hearty and full of earthy flavors, and decided to use Porcini and Chanterelle mushrooms for my stew.
Berry Tiramisu
I wanted something relatively light and bright to finish the meal. But what? A cheese plate didn’t feel right. I had a few tubs of berries in the fridge and a container of Mascarpone that needed to be used in some way or another before it’s expiration date. I decided to make a trifle of sorts, well as far as I understand a trifle. Really… I wanted to make a Fruit Tiramisu. I whipped up my Mascarpone with a bit of whipping cream. Instead of soaking my lady fingers in coffee and rum, I soaked them in orange juice to moisten them up a bit but to brighten up the flavors. I was doing this all on fly and was nervous for the result.
Chez Nous 