Author: Bernadett Vanek
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Summery spinach and herb gnudi
Last year I attended a farm to table bootcamp at the Culinary Institute of America, in St Helena, Napa Valley. It was a really great experience that taught me a lot about sustainable farming and wine making. I also got to spend every day at the CIA kitchen, cooking farm fresh, California produce driven dishes.…
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Creamed sorrel and kale Turkish egg
Breakfast and brunch is my favorite meal. This is the time of the day when we should eat the biggest portion of food and preferably full of nutrients. It is so easy to make something that is nourishing your body, let it be vegan, dairy free, gluten free or no dietary restrictions. This recipe uses…
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The best green soup. Watercress.
I have always loved watercress. Its peppery taste, crispiness, so amazing. My favorite pairing is definitely with salmon. I put it raw into salad with smoked salmon, make it into a puree or foam to have with a piece of sous vide or baked salmon. Never disappoints. But most importantly it makes a powerful, nutrient dense…
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Green gazpacho with grilled watermelon and almond cream
I was about to make my favorite juice of cucumber, celery, watermelon, mint and lemon juice. And while I was looking at the cut vegetables and fruits I just decided to try and make a dish using them instead of juicing. This is how the idea was born. I made a simple, green gazpacho using the celery and…
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Cheese Cacao and Dessert workshop at Matthew Kenney Culinary
DAY 1 CHEESE So I decided to come back. I wanted to learn more. To see if I can transform some of my dishes that has dairy into vegan, without losing the character of the dish. I was eager to find out how to make the fermented and aged cheese, how to temper chocolate and make…
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Fermented, tree nut cheese and market veggies with a warm sherry wine and raisins dressing
I came up with this dish because I had some leftover fermented cheese from the production at Matthew Kenney Culinary. (Please note if you don’t have fermented nut cheese ready, you can not make this dish on the spot. Fermented cheese needs to be made 2 days before.) I also had some market veggies I…
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That amazing panzanella
Just in case you never heard about this salad. Originates in Tuscany and predominantly consists of stale bread and tomatoes. Just like so many great, simple dishes this one is a result of using leftover. Bread that can not be used otherwise anymore, and needs some moisture to bring back to life. And what is…
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Zucchini pasta
Summer squash….. There is no way you can put them in any other season. The name says it all. They are great raw, cooked, roasted, grilled, you name it. The other day I made a very light and pretty salad using summer squash. To make it look really good I shaved them into very thin…
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What to do with squash blossoms?
Do yo know the difference between a male and a female squash blossom? It is so easy to tell them apart. And you should never feel sorry for eating the males 🙂 Because they are the ones that will never turn into a squash/zucchini. They die at being a blossom. In this photo below the…
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Ricotta and peach crepes
You will probably see from my posts that I don’t bake a lot. The reason for that is I am not the cake, cookie, biscuit type of person. If I had to chose between a savory dish and piece of perfect cake, I would take the savory dish. 100% of the time. But this doesn’t…
born under the sun 