Monthly Archives: February 2014

Crab and Shrimp Ravioli in a Seafood Broth

Herblay, France

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.

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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

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Herb Pork Tenderloin with Warm Potato and Kale Salad

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!

Pork and Potato

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Roz o Imam (Rice and Aubergines) – A week with Amani

Barcelona, February 11th

Hello ladies!
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!

rice imam amani recipe libanese

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50 Shades of Avocado Seafood Starter

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Herblay, France

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

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