Pan seared tofu 1 block of extra firm organic tofu 1 tsp Fleur de sel 1 tsp Fresh ground pepper 1 tsp herbs de Provence 2 tsp Raw sugar or honey 1/2 tsp Red chili powder 2 tblsp olive oil OR 1 tblsp olive oil + 1 tblsp sesame oil Cube your tofu and set aside. Combine all the above ingredients in a large, heavy … Continue reading Pan Seared Tofu
Tired of the same potato dish? I made this fantastic side dish to go with our filet mignon steak dinner and served it alongside a lovely salad. It’s a very easy, no fuss recipe and you can prepare this ahead of time and finish it off in the oven just before serving. Leftovers make a fantastic brunch ~ top with a poached or fried egg … Continue reading Skillet Fried Scalloped Potatoes
Heirloom Frittata with Curried Potatoes: 3 large farm fresh eggs 1/2 sweet Vidalia onion, chopped 1 tsp butter 1/4 cup milk Salt (to taste) Pepper (to taste) Fresh herbs (parsley& thyme) 6-8 Baby heirloom tomatoes 1/2 cup Curried Potatoes (or other leftover curry) 1/3 cup Beemster cheese, shredded (can substitute with sharp cheddar) Curried Potatoes Recipe: 10 small new potatoes, sliced 1 small onion 2 … Continue reading Heirloom Frittata with Curried Potatoes
Salmon two ways 6 servings Le creuset dishes, sesame oil Salt Pepper 1 tsp Mustard seeds 3 tblsp Maple syrup 1 tsp Raw sugar 2 cloves garlic, minced 1 tsp dried parsley Dash of red chili powder 1/3 cup Soy sauce Black Sesame seeds (optional, for the top) {1-2 tblsp Sambal oelek (red chili paste)} * Add This To half The Marinade This recipe works … Continue reading Sweet and Spicy Salmon (two ways)
Recipe: 1 sheet of puff pastry, thawed 1 large zucchini, sliced into thin ribbons with a mandolin 100 grams sheep’s feta Fleur de sel (or kosher salt) Fresh black pepper Herbs de Provence Olive oil Fresh rosemary sprigs Preheat oven to 425° F Line a baking sheet with parchment Roll out your puff pastry and sprinkle some feta and drizzle a little bit of olive … Continue reading Summer Zucchini Tart
Garlic Scapes and Eggs Serves 2 1 tblsp olive oil 1 large shallot, thinly sliced 2 Garlic Scapes, chopped 2 small green chilies, thinly sliced 2-4 eggs Aged Gouda (sharp, aged 100 days preferably) Habanero tortillas (or plain) Fresh thyme Salt, pepper to taste In a small frying pan, heat the oil and add the shallots. Sautée until softened, then add the chilies and the … Continue reading Garlic Scapes and Eggs
I love this focaccia. It’s sweet, salty and delicious. It’s fantastic on its own, or as a base for a sandwich. I make mine with sweet Campari tomatoes, but really, any sweet variety will do, the same with the onions. Another favourite addition to this focaccia is cured black olives. This is what I love about focaccia the most, it’s really a blank canvas for … Continue reading Roasted Campari Tomatoes and Sweet Vidalia Onion Focaccia
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