This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
Tag: featured
Osso bucco Milanese
Slow braised meats are my favorite type of dish, and the osso bucco is a classic comfort dish – particularly good for the cold winter nights. I first learned my osso bucco from the Terra cookbook and I recently had a “refresher” at the Culinary Institute of America bootcamp.
Bacon-wrapped veal roulade with marinated mustard seeds and mustard sauce
I love veal but somehow I don’t cook it often, and I really have one veal dish in my repertoire: osso bucco. Recently I took a cooking class at the California Culinary Institute which inspired me to create this dish. Mustard is a great accompaniment for lean meats (for example, I make rabbit or chicken…
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…
Imam Bayildi (translation: the priest fainted) – stuffed eggplant
This is one of the classic dishes of Turkish cuisine, and it is also popular in Bulgaria. The name of the dish in Turkish – imam bayildi – literally means the priest fainted, or I would say, the priest went into a food coma. The dish is completely vegan.
Duck breast over port and sour cherry reduction
This is a dish that looks very impressive but is relatively quick and easy to prepare.
Salad of burrata, prosciutto, and grilled peach over arugula
Burrata is one of these things that most people love, so you can’t go wrong with it for a dinner party.
Venison roulade stuffed with pistachio puree
This dish takes some time but is visually stunning, and a crowd pleaser on a cold winter evening. One of my favorite dishes for holiday entertaining.
