Oh boy, you ladies are in for a treat. During a recent stay in Herblay mom and I put together an Asian themed dinner – I took care of the starter and she concocted the main (no dessert, sorry!). The results were really delicious and I know that Dad was a happy camper during the meal! In this post I’ll detail the crab and shrimp ravioli in seafood broth starter and next week mom will follow up with her main course. I have to say, one of the best things about being in France is being able to spend time in the kitchen with mom.
I’m pleased to say that this starter is an original recipe of mine, although I need to give mom credit for inspiring me with the crab ravioli she’s made in the past (which was – obviously – yummy). This recipe will take a some time to make but it’s really worth it and easy to do. It’s a great if you want something simple to make but sure to wow your guests.
There is a secret ingredient, and that’s…. Continue reading
Vancouver, Feb 2014
Warning! This does take time to prepare. BUT Oh man- is this ever a treat! I went to my friend’s Anna’s for New Year’s Day dinner and ever since regularly crave this entire meal. I now make it every other week. The potato and kale salad comes from the Honest Cooking blog which is a fantastic blog- which I adapted a little bit to cook with the pork. The original recipe has the option of adding parmesan- here is the original recipe. The potato salad is paired with a herb encrusted pork tenderloin with a hazelnut and red pepper sauce- which I adapted from the Herbfarm Cookbook by Jerry Traunfeld (it’s an amazing cookbook I can’t recommend highly enough). Be ready for a burst of flavor!
Barcelona, February 11th
It is getting colder here in Barcelona (finally?!) and I thought I would share with you one of my favorite winter recipes. It is a bit heavy – but oh so delicious.
To make it a bit healthier and more diet, you can choose to cook the aubergines in the oven instead of frying them. It changes the taste a bit, but makes us feel better 🙂 So might be a good compromise!
Just follow the same steps, but then brush the slices with olive oil and in the oven they go!
Well hello everyone,
It’s great to finally surface from the dental doldrums of the past few weeks. I have missed posting, communicating and also cooking.
I thought I would share one of my all-time favorite starters as a way to get back in touch. This is my own made up avocado seafood salad which means it’s a little different every time I make it. There are a gazillion variations to take you from Thursday night supper in the kitchen to Saturday night company you want to impress in the dining room. Not bad for a main course at a ladies luncheon either.
There are also lots of different ways to plate it. This comes in handy when you peel back that avocado skin and whoops-black spots. No problem, forget fanning out perfect slices, save the good bits and do the chopped avocado version. Continue reading