edie eats

How a chef cooks at home

honey lemon glazed fennel , FENNEL illustration and recipe by EDIE EATS by Edith Dourleijn

7 November 2016
by Edie
1 Comment

Honey Lemon Glazed Fennel, or how to solve cat fights

Cooking is such a huge part of my life, that most of the time I’m not ‘just only cooking’. Like that night that I tried to make these Honey Lemon Glazed Fennel Slices. I was busier trying to separate two fighting cats than actually cook dinner. The dish was very forgiving.

I’m not sure about the cats, though.


>> Try it yourself!

Spicy applesauce cake with walnuts Recipe and APPLE Illustration by EDIE EATS Food Blog by Edith Dourleijn - small

31 October 2016
by Edie
0 comments

Clean your cake! Or no, make this Spicy applesauce cake with walnuts!

I think every American has it. In Europe (and probably the rest of the world) it’s much harder to get. But slowly more and more people using it there too and learning about this magic powder. I used it in this chewy, Spicy applesauce cake with walnuts.

>> What I’m talking about?

Recipe Preserved Lemons - A great condiment from Morocco - Illustration and recipe by Edie eats Food Blog by Edith Dourleijn

24 October 2016
by Edie
1 Comment

It’s all about eyeballing (and carpenters) : Preserved Lemons

One of my favorite words to use in the kitchen is eyeballing. It’s not a word I learned at school, but I immediately knew what it meant when my colleague used it in the kitchen. Now I use the word in every cooking class that I teach and tell people that eyeballing is great technique to have mastered. I used it when I made a new batch of Preserved Lemons.
 
>> > But wrote it down for you!

Recipe for a Whole Wheat Pita Roll with Braised Greens and Miso - SPINACH illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

17 October 2016
by Edie
3 Comments

Footloose and fancy free: Whole Wheat Pita Roll with Braised Greens, Butter Beans and Miso

Our norms and values sometimes are so restricting, that it can be liberating to let them go every now and then. I do that when I fly solo, making dinner for one. I really cook different when I only need to feed myself. On those nights dishes like this Whole Wheat Pita Roll with Braised Greens, Butter beans and Miso come to live.

>> Strange, but good!

Roasted beet risotto with goat cheese and walnuts RECIPE RED BEETS illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

10 October 2016
by Edie
2 Comments

Why you shouldn’t become a vegetarian: Roasted beet risotto with goat cheese and walnuts

I wanted to become a good cook and therefore never became a vegetarian. It’s not that I couldn’t miss meat. No, at that time, I actually ate vegetarian meals more often than I ate a meat based meal. Actually, I would have loved this Roasted beet risotto with goat cheese and walnuts.

>> It’s my favorite!

Recipe for a Whole Wheat Pita Roll with Braised Greens and Miso - SPINACH illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

3 October 2016
by Edie
2 Comments

Keep the doctor away: Spinach Lentil Salad with Roasted Potatoes and Nuts

Cook with what you’ve got, not to throw any produce, is one of my (very few!) kitchen rules. Although I can always dump leftovers on my compost pile, to me, that still feels a bit like wasting it. But what to do with a tree overhanging with fruits that you’ll never be able to eat before season’s over? Besides giving them away generously, I try to put it in any dish. And thankfully, my apples of unknown variety are great in this sensational Spinach Lentil Salad with Roasted Potatoes and Nuts with Balsamic Mayonnaise.
>> Interested in my apple tree?

Quinoa Salad with Radicchio and nuts - limes-illustration-and-recipe-by-edie-eats-by-edith-dourleijn-small

26 September 2016
by Edie
4 Comments

Plane food can be good: Quinoa salad with radicchio and nuts

I don’t know about you guys, but man, I do hate plain plane food. You know, the food they serve you when flying? For years, I’ve been refusing to eat it, getting the looks. But hey, the food I bring myself usually is much better, so I don’t care at all. On my recent trip to Europe* I had the best food ever. I made this Quinoa salad with radicchio and nuts and definitely will make it the next time I have to eat high in the sky.

>> You should try it too!