The more I cook and blog about it, the more I want my recipes to stand out. This Lemon risotto with arugula and salmon, for instance, really does. The bright lemon and spicy arugula balance really well with the smooth risotto and sweet salmon.
When I tell people in my cooking classes that probably the most difficult thing of cooking is to decide what to cook tonight, I’ll get a lot of smiling faces and glances of recognition. Because that IS the hardest part.
Also for me.
I also have those days that I really don’t know what to cook.
Every day again I’m making THE decision. What shall I cook tonight? What would I like to eat? What am I in the mood for?
If you’re tired of this answering this question, or would like to know how I stay inspired to find an answer on it every single day, read on. >> Here!
I love you, California. I really do. But you make it damn hard for me to get inspired what to cook for dinner. This sensational salad with fennel, fava beans, goat cheese and crunchy almonds didn’t came easy.
As a cooking instructor I like it when people listen to me. Follow my guide and instructions. At the same time I tell them not to listen too much to me. It has not really something to do with this recipe for the Turkish classic Imam bayildi, but in a way it does.
Imam bayildi is one of my all time Summer favorites. Ever since I learned to make these vegetarian, damn, vegan even, stuffed eggplants in 2006, I make them multiple times per Summer. They’re that good!
Would you eat your own chickens? I know I won’t. Basically for culinary reasons; by the time they have enough flesh on their bones their meat is firm, tough and requires good cooking skills not to dry it out too much. So let’s do something with their eggs instead; this chard frittata with blue cheese.
I like talking about food, and about cooking in particular. Actually, this became my main premise for meeting new people after immigrating: I guessed that when they’re interested in food, there is a big chance that we might like each other! So I really hope my new Italian food friend will approve of this Oven roasted tomato sauce with bell pepper that I served over pasta.
Waiting for some baked goodiness to cool down enough to eat it, is one of the hardest parts of baking. I’ll keep on dribbling to the kitchen, sniffing up the good aromas, testing if it’s cool enough to cut of a piece, trying to keep in mind these Fruity Oat Bars are completely worth it.