This dish was inspired by our time in Turkey in 2013 when we spent 2 months in Istanbul. Pomegranate is a staple of Turkish (and Persian) cuisine and is used pervasively in salads and meat dishes. Pomegranate molasses is also used in the spinach salad with pomegranate seeds.
Making pasta at home is still new to me, and something I am learning. But this one turned out all right :).
This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices.
As I promised in the original risotto post the possibilities are endless. Lobster risotto is one luxurious and indulgent dish.
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.
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…
This dish can be served as canapés, as an appetizer or even a main course. I use it mostly as canapés when I host large groups of people for Thanksgiving or Christmas.
This is one of my go-to dishes for a dinner party when I don’t have a lot of time.
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.
This is a dish that looks very impressive but is relatively quick and easy to prepare.