This is a recipe that I have been cooking for 20 yrs. There is nothing better on a cold winter day than a hearty stew cooked in the Bulgarian earthen pot.
Tag: featured
Scallops with English peas purée and porcini mushrooms
This is a seafood variation of the Duck breast with mushrooms and English peas, and like that recipe, it uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
Gazpacho of tomatoes and watermelon
As a good Bulgarian I eat tomatoes all summer long, and my husband makes fun of me for never getting tired of the Bulgarian tomato salad (with a twist). This recipe mixes two of the favorite things that Bulgarians combines with feta cheese – tomatoes and watermelon.
Squid ink pasta with tomato-fennel-calamari sauce
This dish is a variation of the the Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp. Here, chef Mark Doraszelski and I substituted the shrimp for calamari, and it was a very successful experiment. Ever since I discovered a new source for squid ink, our local fish monger in Noe Valley Billingsgate, I have…
Duck breast with mushrooms and English peas
I cooked this dish for my husband’s birthday. It uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
Hamachi crudo
This is a very quick and easy appetizer that is a great crowd pleaser. The slight difficulty is finding sashimi-grade hamachi (yellow-tail tuna). In San Francisco, my go-to fish monger is Billingsgate.
Risotto with dungeness crab
As I promised in the original risotto post the possibilities are endless. Dungeness crab risotto is fresh, luxurious and indulgent dish. I have to say that I was introduced to Dungeness crab by our dear friend Wendy who has been hosting us for crab night for years. I learned from her that the California Dungeness crab season is during the “r” months: November to April.
Whole fish “La Rosetta”
This dish is my attempt to reverse engineer a recipe from the La Rosetta restaurant in Rome. Saal and I went there for the first time in 2008 on a recommendation from my friend Luben Dimcheff, and it was one of those meals you remember. We went back with Luben and my parents in September…
Linguine with English peas, preserved lemons, and pancetta
This pasta dish is a great celebration of spring
Risotto with tomatoes and leeks (сиреч, домати и праз със ориз)
As I promised in the original risotto post the possibilities are endless. The inspiration for this one were two Bulgarian classics – tomato rice (домати с ориз) and leeks rice (праз със ориз)