This is a quick andversatile dish that can be prepared in less than 15 minutes. Perfect for a weekday dinner. I like to serve this with some wilted spinach, sauteed greens or a herb filled green salad. Bon Appetit! Serves 8 people Olive oil 2 lbs salmon filet 4 Meyer Lemons thinly sliced Large pinch of coarse sea salt 1 tablespoon Herbes de Poisson (or a mix of fennel, mustard and coriander seeds) 1. Preheat the oven to 350 degrees. 2. Drizzle a little olive oil into an ovenproof baking dish...
Serve 8 peopleOlive oil 4 leeks – rinsed, end trimmed and cut into ½-inch wide disks 1 lb snap peas – cut into ½-inch wide pieces on a bias 1 bunch chives – finely chopped Zest and juice of 1 lemon 1 fresh burrata Lemon olive oil Salt and black pepper Pour a little olive oil into a large skillet placed over medium-high heat. Add the leeks and cook for 3-4 minutes, stirring frequently. Add the snap peas and cook for another 3-4 minutes. The snap peas should be al dente. Whisk together...
My brother and I loved Canard a l’Orange growing up. Our mother used to make an incredibly elaborate version of this dish, which at the time seemed to take days to prepare. This version is more rustic. It’s quick to make and a tribute to that delicious extravagance I remember from my childhood. Merci Maman.Serves 8 people8 duck legs — trimmed of any excess fat 16 sprigs of thyme Coarse sea salt and black pepper 4 oranges — peeled and sliced into disks 4 blood oranges — peeled and...
This salad contains two of my favorite ingredients—white asparagus and wild mushrooms. If the wild mushrooms happen to be chanterelles, even better. Honestly, there are few things that are more mouth-watering than the aroma of sizzling butter in a pan with sliced mushrooms cooking in it. Sometimes I’ll cook a few mushrooms to add to a green salad or on some toast with a piece of goat cheese. I love their earthy flavors. White asparagus have an herbaceous quality to them. They balance the...
Banana Date Pound CakeServes 8-10 people8 oz butter 8 oz sugar 3 -4 bananas – peeled and mashed with a fork on a plate 10 dates – cut up into little pieces 8 oz flour 4 eggs – separated1. Preheat the oven to 400 degrees.2. Melt the butter in a saucepan placed over medium heat. Once the butter has melted add the sugar and stir until melted. Add in the bananas and dates and stir to combine. Add the flour and stir until completely absorbed by the mixture and then remove from...
I am inspired by the spices, dishes and cuisine of all the countries surrounding the Mediterranean. Thousands of years of trade have influenced each country’s gastronomic development and this dish pares many of the elements found in North African Cuisine with those of Provence – a dish that celebrates the fruits of the ocean, bound by the culinary threads that link both sides of that beautiful sea.Serves 8 peopleOlive oil 2 1/ 2 lbs black cod – If you cannot get black cod, use Escolar –...
This recipe was inspired by and adapted from a carrot cake recipe I saw being made by Australian cook book author Donna Hay.Serves 10-12 peopleFor the cake: 1 lb (450 grams) carrots — peeled and chopped 1 ¼ cups (140 grams) pecans 3 oz dates — pitted and chopped 1 cup packed (200g) brown sugar 1/3 cup (75g) sugar 1/3 cup vegetable oil 1/3 cup plain Greek yogurt 3 eggs 2 teaspoons vanilla bean paste (or pure vanilla extract) 2 teaspoons ground cinnamon ½ teaspoon ground...
I absolutely love caramelized onions. Maybe that’s why a Tarte a l’Onion is one of my favorite dishes. This salad is akin to an onion tart without the tart shell. The onions cook slowly, become golden brown, soft and sweet. The shaved Pecorino (you can use other hard cheeses such as Manchego or Parmesan) adds a salty-nutty element that plays well with the pepperiness of the arugula. Try to serve it whilst the onions are still warm — it’s even better that way!Serves 8 peopleOlive oil...
I have delved into the world of Moroccan and North African cuisine, reading about sumptuous dishes in books by Claudia Roden, Paula Wolfert, the Maloufs and Clifford A. Wright. I’ve been inspired by their culinary journeys and revel in the fragrance and spices of the African continent. After making a batch of Ras el Hanout, a spice mix that means “best of the house,” I thought I’d try combining it with some curry powder to make a tajine with an African-Asian spice fusion. The aroma...
I first made Pavlova with my good friend Michael. He had his Mum’s recipe and it was fabulous. I’ve since become slightly addicted to this dessert. In fact, last summer could have been called the Summer of the Sunday Pavlova. We continued to make it throughout the year, trying a multitude of fruit combinations. Then we struck on pears and pomegranate seeds. Oh my! This is a stunning winter dessert. Thank you, Michael, for introducing me to this scrumptious, ethereal pudding.Serves 8-12...
