This savory bread pudding is a must try. I adapted the original recipe adding interesting layers of flavor to make it even more decadent. Its beautiful golden crust is tempting and comforting; it can be presented in one baking dish right out of the oven or in delicate individual servings for a fancier setup. It is a delicious idea for your holiday dinner menu and a very nice alternative to the traditional turkey stuffing. This bread pudding has deep and rich flavors: it is a festive combination of pancetta, leeks, a few notes of Brussels sprouts to balance the earthiness of the mushroom and the sweetness of the chestnuts.Read More
This is a cute and very easy recipe. The baby artichokes are soft and delicate with just a little golden Parmesan bite and few parsley notes to keep everything interesting and delicious.
This dish is a fun alternative to the usual steamed globe artichokes or artichoke heart stews. The baby artichokes cook easily; are very tender and can be eaten whole, by just removing the stem and a couple of the outer leaves.
Serve it as a warm vegetable side dish to a grilled chicken or sausage, mushroom risotto...Read More
Homemade Cheese or my absolute kitchen happiness. I am regularly excited about a lot of things I cook in the kitchen with a special place for bread and tarts… but cheese takes the excitement to another level. That is the first Ricotta cheese recipe I ever made. It is easier than boiling eggs and trying to figure out how to avoid overcooking them (their size is never the same!) and fighting to peel them. Trust me.
I’m still not over it! How easy it was to make ricotta and the possibilities it brought with it. I know I will be preparing another portion of ricotta in the next 24 hours while looking into my next homemade cheese adventure. Feta? Yes… maybe Feta. Stay tuned! :)
These cute little Pecorino and Rosemary Savory Cookies are easy to prepare and to eat. They make great appetizers, go perfectly well with a drink at a party or just by themselves… who needs a reason to eat cheese cookies?
The Mediterranean aromas of these cookies are delicate and crunchy. The Pecorino Romano gives those adorable bites the salt it needs and the rosemary brightens them. The texture is between a "sablé" and crumbly cracker.
You can be creative and play with the combinations by substituting the Pecorino Romano with Parmesan cheese and the rosemary with fresh thyme or any herb of your choice.
After last year's Halloween Spooky Meringues tremendous success I had no other option than making them again, with a little twist! This time, I played with the meringue mixture itself, trying to create faces, shapes and ghosts expressions while piping. I also added a hint of black food coloring in the meringue preparation before shaping them. It resulted in "waves" that gave another dimension to my sweet spooky creations. The decoration (for the eyes and mouth) is made using edible ink.Read More