Technique: Chopping and sautéing onions

This post is really an ode to the onion – the unsung hero of cooking. It’s the most basic and prevalent ingredient in (Western) cooking. It goes into the making of any stew, risotto, stock, broth, and sauce. There are probably many ways chop onions, but here is the one that works for me.

Brussels sprout salad with sun-dried tomatoes, almonds and feta

I copied / reverse engineered this recipe from one of our favorite restaurants in San Francisco – L’Ardoise where Chef Clement serves it with goat cheese and Balsamic reduction. My version pays homage to Bulgaria with the feta cheese. This is a perfect winter salad when your choices of fresh produce are limited. The almonds give…

Sautéed broccolini

This is a great and very versatile side dish that goes with any kind of meat or fish. It adds a nice touch of color and very healthy component to any meal

Salmon steaks with green herbs sauce

This is a great recipe both for a casual weekday dinner and for a dinner party. The green herbs sauce adds wonderful chimichurri-like acidity and spice, and it is great pairing for any kind of oily fish or meat.

Sea bass, potatoes and mushrooms stew

Comfort food tends to be fried and/or relatively heavy. This is a great comfort dish that’s perfect for a cold winter night and won’t leave you feeling stuffed or guilty.  

Stuffed quail

This dish takes a while to make – mostly because you have to stuff each quail, tie it and roll it in bacon. But it is sumptuous and surprising to dinner guests because you don’t get to taste quail that often.

Mushroom risotto

As I mentioned in the plain risotto post, the possibilities are endless. Here is one of the easier variations – mushroom risotto.