All posts filed under: Slow Food Sundays

Pearl barley risotto recipe with dried porcini mushrooms, fresh cremini mushrooms, green onion, parsley asparagus,

Mushroom Barley Risotto with Asparagus

Barley fans! If you haven’t already tried making risotto with pearl barley you should definitely give it a go. It’s of course a little chewier (in a good way!) than Arborio rice, but just like the classic; it has a rich and creamy texture. And with the addition of dried porcini mushrooms, fresh cremini mushrooms […]

Sage Roasted Potato Wedges with Lacinato (Dinosaur) Kale, Gluten-Free, Vegetarian Recipe

Sage Roasted Potato Wedges with Lacinato Kale

There are roasted potatoes and then there are crispy sage roasted potato wedges. Oven baked with olive oil and tasty bits of crispy crushed garlic and fresh sage these taters are good enough to stand alone but even better with sautéed shallots and my favorite variety of kale — Italian lacinato kale. Lacinato kale is […]

Roasted Hokkaido Pumpkin and Barley Salad

Roasted Hokkaido Pumpkin and Barley Salad

This roasted hokkaido pumpkin and barley salad is proof that fall has definitely arrived! Which means I have moved on from light summery salads to more substantial ones; salads made from seasonal vegetables like pumpkins, root vegetables, and my favorite… kale. Despite the arrival of autumn, I have yet to reach the soup state. Right […]

Recipe for Homemade German spaetzle with egg and spelt flour

Homemade German Spaetzle

German spaetzle and Christmas markets of two the things my family continues to talk about when they reminisce about all their sightseeing adventures while visiting me in Germany. This special type of egg noodle is a traditional Swabian specialty, that is also makes its way to a whole lot of kitchens in Bavaria and Austria. […]

Grünkern Pilaf with Spinach, Tomatoes & Chickpeas

Grünkern Pilaf with Spinach & Chickpeas

Grünkern pilaf makes for the perfect whole grain side dish – one that won’t bore you to death! I have seriously fallen in love with this grain. It’s damn tasty! And if you are not German, some of you may already be asking what is Grünkern? Grünkern is spelt that’s that been harvested while still […]

Traditional German Grünkohl with Pinkel and Kochwurst

German Grünkohl

When cooked properly, this typical Northwest German dish has a nice savory taste that complements the robustness of the sausages and potatoes that are served with it. It’s something you often see served at the Christmas markets around Germany. The variety of sausage you’ll get with it depends on the region and depending on where […]

Marinated Lentil Salad

Marinated Lentil Salad

No longer the “the poor man’s meat”, lentils are amazingly well loved in Mediterranean cuisine. Not only are they lentils, they are wonderfully versatile. They can be used just as well in salads or soups and can be easily be marinated overnight and used the next day only to have their flavors richen. Lentils cook […]

Tortilla Española (Spanish Potato Omelet) Recipe

Tortilla Española (Spanish Potato Omelet)

I was first introduced to a traditional Tortilla Española by a Spanish student that was staying with me a few years back. She demonstrated exactly how it should be done and of course the result was first class, but I have to admit I was alarmed by the amount of oil she used (and the […]

Raspberry Rhubarb Maple Crisp

Raspberry Rhubarb Maple Crisp‏ is everything you might think the name implies: perfectly sweet, slightly tart, fruity, nutty, crunchy, delicious. It’s packed with fruit smothered in pure maple sugar and is studded with oats and crunchy pecans. Plus there’s a good measure of bourbon vanilla, a little cinnamon, and mascobado cane sugar to lend it […]

Mild and Tangy Lamb Curry (Rogan Josh)

Mild and Tangy Lamb Curry (Rogan Josh)

This dish is a winning combination for fans of eggplant, lamb, and aromatic Persian flavors! Lamb and eggplant are two things I really enjoy but don’t eat very often. Firstly, because not everyone loves lamb and secondly, not everyone loves eggplant. Which is a pity, since together these two ingredients deliver a complex, robust and […]

Coconut-Infused Ceviche

Coconut-Infused Ceviche

In Peru, they say a great ceviche doesn’t need more than five ingredients; fish, lime juice, chili pepper, onion and salt. I like to add a little vibrancy to mine with the addition of tomatoes, avocado and coriander, plus a little coconut milk – if you can manage to get your hands on fresh coconut […]

Gluten-Free Apple Pie Squares (So Delicious!)

Gluten-Free Apple Pie Squares (So Delicious!)

This recipe is thanks to my dear French friend Magali from Geneva. One of her friends has a strong allergy to gluten (he actually went to the hospital a few times due to bad reactions before he was told about having an intolerance), so her daughter Gaelle made him these apple squares with gluten-free ingredients […]

Tagliatelle al Ragù (Classic Bolognese) with Veal

Tagliatelle al Ragù (Classic Bolognese) with Veal

I’ve been told a bolognese cannot be called a bolognese at all and that a true and authentic bolognese is actually called tagliatelle al ragù because Italian chefs insist that it should be served with a flat pasta rather than thin spaghetti because the meat clings to it better…AND like all ragùs, it’s characterized by […]

Beet and Apple Salad with Dill and Tarragon

From September until March flavorful beets are especially easy to find. Get creative and add them to your salads. If you are a beet lover, this combination of beets, apples, sautéed shallots, fresh dill and crispy fried tarragon is a must try. I am a big fan of fresh beets – boiled, steamed, roasted and […]

Beef Stew with Hoisin Sauce, Red Wine and Tomatoes

Beef Stew with Hoisin Sauce, Red Wine and Tomatoes

This stew definitely has the umami things going on. I’m not usually one to cook a lot of hearty meat based meals, but with hungry boys telling me they are really craving some kind of dinner with meat, rice and gravy –- which sounds terrible, by the way –- I decided to give this stew […]

German Beef Rouladen

German food. Love, love, love it. Succulent beef, delicious gravy. The origin of the word “roulade” may be French but Rouladen is very much a traditional German dish usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is browned, then braised over low heat in a red wine broth. Although […]

Roasted Beans in Tomato Sauce (Greek Gigantes plaki)‏

The only thing requiring when cooking beans from dry is a little extra foresight. If tomorrows dinner is going to beans, then plan ahead. It’s easy. The easiest way is to just put tomorrow night’s beans into a big bowl of water with a ratio of about 3 cups water per 1 cup beans before […]

Roasted Garlic Chicken Lime Soup‏

Welcome the warmth of the sun in the dead of winter with a welcoming bowl of sopa de lima — chicken lime soup. This simple chicken lime soup has a surprisingly deep flavor; thanks to whole bulbs of roasted garlic – a garlic lover’s dream! Roasted garlic adds a subtle, sweet, and buttery soft sophisticated […]

Beluga Lentils and Beets in a Herbs de Provence & Orange Vinaigrette

I love beets, want to eat beets, but how do you keep them interesting? A bowl of boiled beets is blasé…even if you ask yourself how could anything so simple taste sooo yummy? You can’t go wrong with this combo. Roasted beets and delectable beluga lentils in a sweet, tangy fresh hand-squeezed OJ with herbes […]