As I assembled a platter of fresh figs, sliced goat cheese, Algarve honey and chopped mint, breezes wafted through the open window blanketing and infusing my dish with mysterious flavors. Sadly, that air, which magically waves it’s flavor wand on my food, cannot be bottled and brought back to the states like the Piri Piri oil which I was able to carry home. (What I’m trying to say is that food just tastes better there!) But I will share this dish with you, knowing that the taste will certainly please your palate, but to me it’s missing something. One ingredient which makes it sensational and cannot be replaced — the Algarve air.
Upon my return from vacation, I was greeted by an overgrown garden with one extraordinarily large, on steroids-like, zucchini. I wasn’t functioning too well the first day feeling the jet lag pretty strongly and having already had a few mishaps in the kitchen like nicking my finger on the mandoline, I waited until day two at home to put this massive zucchini to use. And what better way than to make 12 mini loaves of two kinds of zucchini bread?
When I think about my vacation kitchen, far away across the Atlantic Ocean, I think not just of the foods I’ve made for more than two decades with and for my family, but what it is that I will make that’s new this year. My vacation kitchen is in the Algarve region of Portugal, surrounded by fig, orange and olive trees and wild herbs like sage and rosemary. Just inhaling the air is tantalizing and inspirational.
These two bite Gefilte fish appetizers are the perfect way to serve this classic food at your Passover dinner. Served with a tangy horseradish sauce, you might not even have any leftovers!
I scored a first edition 1950 copy of a Betty Crocker Picture Cookbook at an estate sale last Friday and I am having a hard time containing my excitement. I think this beautiful red binder is going to alter my life in some way (not sure yet how) and that’s why I love estate sales so much. You never know what you’ll find and how your life will be affected by someone else who lived before you.
These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.
This decadent dark chocolate bark is loaded with barberries and pistachios. You don’t need to feel guilty breaking a piece since it’s actually quite healthy. Barberries are rich in Vitamin C and are an immune boosting food. Pistachios are loaded with fiber, healthy fat and protein.