This is the second very special post. It is one other special recipe that was made for some good friends long time ago and it was promised that will be featured on the blog. Promises in a way work like thermodynamics. They tell you if something is going to happen and in what degree, but not when. Time is the elusive dimension that although very interesting does not belong to this blog. Here we talk food… Speaking of which… This is recipe the was kinda featured before to the blog, but never full. It is based largely on the meatloaf cake that I made before for Kathryn for her birthday. This one is very particular, however. Oaklianna, a dear friend, is among the people that have the intolerance to gluten the wheat protein. Damian, her then boyfriend, had always been vegetarian and never head meat. So the plan for the alternative cake had to find another base. That base is non-other than the best thing that ever happened to soy, tempeh. Continue reading →
This is a very simple dish… Well simple in the flavor and tones that it has, but not so much in the process. The star is again the gallus domesticus aka chicken. It is a hear warming dish that combines three basic cooking skills and techniques to make a unique dish. A dish that can be easily moded changed and reinvented. Chicken with mashed potatoes and cream sauce. Three items that are independent from each other and the real trick is how to bond them. You want them from a trio they are, to make them sing like a chorus. So this post is an attempt to show you how three items can be brought together under the same flavor roof. Continue reading →
The cheesecake is indeed an american classic. I never considered myself american or even close to the culture it represents till the moment my oven rolled out one of these beauties! It is a desert that sums up the american spirit. Many reasons for that. First of all it has a bunch of american ingredients, cream cheese, Graham cookies and butter. The all american cooking fat. Also the idea of a cake that has a base that can be tailored to anything sweet and savory it is an all american classic. An all american classic. But most of all it is the basic custard filling that is the heart and soul of the american country desert cooking.
Mashed potatoes has been a staple food around holidays table almost since its utilization. For the first people that cultivated potato boiling was the only way to go since open fire roasting was not as easy as is today. Mashing the potato is the second most common way to consume them after frying. And although it is easy and delicious we most rely on the boxy stuff. Flakes that come out of a box and are revived in microwaved water. No. Today we will reclaim the potato in its purest form. We will make the potatoes again the comfort food that is. Continue reading →
I have noticed that the recipes I add are usually post, or almost all of them are usually, related to a famous dish. I never present a dish that is on my own an inspiration of the moment. Well I have but it always has to relate to something. So with out further delays I am presenting a dish that is completely my creation of the moment. It is the fusion of different recipes and methodologies, I learned overt the years.Starting with the star of the dish, the salmon.