320 g pasta1/2 of a small cantaloupe1 package of arugula100 g young cow cheese80 g prosciutto1 tsp of mixture of crushed dried coriander seeds, black, green, pink, and white peppercornsolive oilsalt Cut cantaloupe into thin pieces, and cheese into cubes. Roll the cheese cubes into crushed spices. Cut prosciutto into ribbons and fry it on olive oil for 1-2 minutes.…
Saffron Potage
900 g baby carrotswhite onion base of 1 leek1/2 cup white wine300 ml milk200 ml clear vegetable soupsaffron100 g smetana or sour cream3 Tbsp olive oilsalt Boil soup and then put inside some saffron and a pinch of salt. Cut leek and grind carrots. Heat oil in a pan and then fry leek for about 5 minutes on low heat.…
Daring Bakers, May 2008 – Opéra
This months Daring Bakers chalange is Opéra cake, and it’s dedicated to Barbara from winosandfoodies.com. This time, I decided to keep it simple, and not alter the recipe in any way. This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion. For the Joconde: 6 large egg whites, at…
Strawberries & Champagne preserves 750 g strawberries375 g sugar250 ml champagne1 bag jam-fix (the one that is for 250 g sugar) Slice strawberries, mix in a pot with champagne, sugar and jam-fix. Cook on high heat, stirring continuously until it boils and then lower the heat and cook for another 4 minutes. Prepare the jars: Wash jars thoroughly, and wipe…