creative cook
“Hey Edie, what meat would you add to this dish?” he asked, when he looked at the simple vegan sensational salad that we made with farro, carrots and pistachios.
I smiled.
Continue reading “Sensational salad with farro, carrots and pistachios“
We all have it; a culinary comfort zone. Yep, chefs do too. And I stepped out of it and made this light and green Cucumber Apple Tartare with Mackerel.
It was worth it!
“I never buy ready-made …<fill in the blanks>… anymore”.
Isn’t that the best compliment a cook can get? Someone said it after tasting these Quick Wonton Ravioli with Mushrooms and Blue Cheese.
Inspiration is a crazy thing.
One day I have no clue what to cook or write for this blog. On another I have ideas piling up.
Inspiration for this blog and the recipe for Malijano came when I went to a local International Food Market (South Bay’ers: go there!) to do the groceries for a cooking demo I was about to give that night. Besides the things on my shopping list, I also needed an idea for a small dish to demonstrate while my pilaf (not this one) was getting ready on the stove. Continue reading “🍆 Move over Baba Ganoush, here’s Malijano 🍆”
A blank page.
A blinking cursor.
That was what I was staring at for quite a while when I sat down for a blog post a few weeks ago.
I had no clue what to write about or what recipe to share.
But here it is! Seven tips for more creativity in the kitchen and a recipe for Roasted sticky leeks. Continue reading “7 Tips for more creativity in the kitchen: Roasted Sticky Leeks“
On the right side of your screen (or below when you’re reading this mobile) I state that “Edie eats .. home cooked meals – every day“. No one asked me, but I was curious: how true is that?
If I may so myself, that’s very true! And to proof that, here are some numbers and the recipe for the Mushroom Soup for Champs that was the last dish I made in 2016.
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.
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?
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.
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.