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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…
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born under the sun 