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Daring Cooks, May 2009 – Zuni Ricotta Gnocchi

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Two and a half years after the birth of The Daring Bakers, Lis and Ivonne introduce The Daring Cooks with the first ever challenge – Zuni Café Ricotta Gnocchi! Zuni Ricotta Gnocchi(adapted from the The Zuni Café Cookbook) First of all, you will have to make your own fresh ricotta. Here is an excellent how-to video by Gourmet Magazine‘s editor…

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The Big Red Radish

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My mother bought these XXL red radishes the other day. I have no idea if they are a special variety or not but they had a wonderful mild taste. I just wanted to make something special with them, plus I decided to start using kefir more in my cooking. I got some kefir grains from mamajac a while ago and…

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Potatoes and Onions

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800 g white potatoes6 small red onionssaltground black pepper80 g butter (for each batch) Wash the potatoes thoroughly and put them in a large pot filled with warm water, with their skins on. Cover and let boil. From that moment, cook for about 25 minutes. Remove them from water and let cool completely. You can do this a day in…

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Basil Sherbet

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225 g sugar150 ml lemon juice30 g fresh basil leaves150 ml milk400 ml water Boil sugar and water. Add basil leaves and lemon juice to the syrup, cook for a minute and then remove from heat, cover and let rest for 24 hours. After a day, strain the syrup, pour in milk, stir, and freeze. During the first 5-6 hours,…

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