I spent my end of summer vacation in Burgundy, and was lucky enough to catch the end of the wild currants growing in my mother’s yard. They flourish somehow, even though they’re left untouched for a good part of the year. It amazes me how well plants grow there. We harvested an enormous bundle of rhubarb and sorrel too! It was a fun trip filled with friends, the quiet French countryside, vide greniers (flea markets) and good food. When we’re in Burgundy I cook almost every day and night, usually for several people, so I always come home with new recipes and even more cooking inspiration. Here’s a keeper recipe I made with the harvest from the garden. Thanks to my dear friends, who put their high boots on to trample through the weeds and stinging nettles to delicately pluck these sweet and tart perfect crimson berries from the branches, I came up with this recipe. Continue reading “Red Currant Bread with Almond Streusel”
My favorite kind of granola is a crunchy, light as a feather cluster that pops in my mouth with the perfect balance of nutty and sweet. The real trick to achieve this consistency is the use of instant oats. They tend to stick together better. For an added crispness I include arrowroot flour. The result is more like a granola bar broken into pieces. Granola now reminds me of my New Years trip to Costa Rica. We went with Kula Yoga and stayed at Boca Sombrero in the Osa Peninsula.
If I were a musician, this might be my farewell Ode to summer. A classic ode is in three parts: the strophe, antistrophe and epode. In other words soaking the almonds, composing everything (such as the blending the straining the sprinkling of rose petals), and finally the enjoyment. Pure flavors of icy strawberries with sweet almonds and subtle undertones of rose. We’ve had warm weather the last couple of days, so no wonder I’ve had strawberries on my mind. I try to avoid freezing fruits and vegetables, but I will make a few exceptions. Fruits frozen at their peak of sweetness and starchier vegetables like peas and corn are some of them. Continue reading “Strawberry-Rose Almond Milk Smoothie”
I don’t often eat sandwiches, but when I’ve been especially active and the weather gets colder I start to crave something heartier. I do remember a time in high-school, stopping along the way at the local McDonald’s drive-thru for a quick breakfast on my way to school. I was feeling very independent having just started driving myself to school and I was probably rebelling against my mother’s “healthy food” upbringing. There was, and is, something utterly satisfying about a warm egg sandwich. I’ve come a long way since then with with this updated version. I think it’s about as quick to make, as it is going thru the drive thru. I have also become entirely spoiled by New York City’s offering’s, particularly in my neighborhood. Continue reading “Eggs with Browned Butter and Sage”
This is the time of year, when zucchini is very much on my mind. I seem to be constantly brainstorming various uses for this ever present and abundant vegetable . Zucchini has a very subtle flavor so finding the perfect way to spruce it up can be challenging at times. How to get excited about zucchini, I ask?
Somehow, zucchini bread was a staple in my grandma’s kitchen, so naturally, it’s the first thing that comes to mind when conjuring up zucchini recipes. I wanted to dress it up a bit. My goal, to make it a suitable breakfast or afternoon snack option. So for an unpredictable, interesting and most importantly delicious twist, here’s what I came up with. First, I’m using a natural sweetener, maple sugar, and much less of it. I’m also using Amaranth, a nourishing whole grain flour. Continue reading “Chocolate Zucchini Amaranth Muffins”
I made this for my last two house-guests and they’ve been requesting the recipe ever since. This is by far one of the most popular dishes in my breakfast repertoire, although note that it makes for a great lunch or dinner also. It’s called Moroccan Eggs, and the inspiration comes from a favorite variation (of the same name…) from Cafe Mogodor in the east village. I’ve also incorporated some parts from even more original versions of this dish that I’ve experienced while traveling; in Israel I had a relative of this dish called Shakshouka, which means “to shake” – it is typically made a bit spicier. Continue reading “Moroccan Eggs”