The frangipane cream is one of my favorite dessert fillings. Dating back to early medieval times (some even say it was served to saint Francis of Assisi in 1226), it's a classic creamy way of enjoying your almonds :).
In this crunchy tart, I paired the frangipane with a piece of starfruit we had on our hands (we picked it up in a weekend when we thought we'd hop on the train and go for a ride in Strassbourg and it was on sale in a pretty French market we visited there) and a kiwi, cut to resemble the pretty stars as well :).
It tasted crunchy-creamy, with a strong almond and floral white rum flavor balanced by tanginess from the citrusy fruits. Definitely make it when you get the chance.
Last year: Creme brulee (French).
Two years ago: Simple chocolate brownies with walnuts, Corn tortillas without masa harina (experiment) and Huevos rancheros (Mexican).
What I like about lamb meat is its highly traditional background (back to biblical times), but also its continued use and presence in modern food culture. According to an article in Saveur (forgot when it was published, but sometime last year), it's still the most consumed type of meat in the world! (Ok, counted together with young goat meat, but still). I wouldn't have imagined that, would have guessed chicken or something. Or beef considering all the burgers. But then again, if you think about the Middle East AND many parts of the western world too (like Great Britain or France) that have lamb meat on the menu so often, it kind of makes sense.
I confess that I was reluctant to it in my youth, but at least for culture's sake I overcame my initial wariness.
I cooked this with my mom sometime last year during the Easter holidays. Since Easter is approaching again (for us at least - we're Orthodox), I decided now it would be a good time to share the whole menu here. :)
The back-strap part of a lamb is one of the most tender and juicy you can get. Ours were a gift from Bogdan's grandma and were long marinated in a red wine and spice combination that left them even more tender and insanely flavored.
The side-dish of spring potatoes with ramps and pine seeds matched the meat wonderfully.
But the real star of the dish that elevated it to a whole new level of goodness was the mint and pine sauce (sort of pesto-like) that we drizzled all over the roast meat pieces. You can see both of these wonderful additions in the picture above of the final dish.
If you plan to make this spectacular menu, it will be easier than you think and the fanciest roast lamb dish you've ever had. Enjoy :)
Last year: Sincronizadas with cheddar, turkey ham and guacamole (Mexican).
Two years ago: Ricotta and black olives crostini, Carrot, ginger and caramel marmalade, Quick fried banana breakfast (Kewra-flavored) and Simple black and white loaf cake (cozonacel).
Since spring is finally here I thought I'd best start posting some healthier stuff, and since salads are the go-to when it comes to predictably healthy stuff, I went with one. But the choice was not only laziness-backed, as you'll see this is no mere salad as soon as you get a first taste of that awesome dressing.
What makes this salad's topping a really special dressing is the fact that it's so full of flavor you can hardly believe it. We actually used it as a dip for tortilla chips afterwards and it worked beautifully as a dip too. :)
The salad underneath said lovely dressing is not to be ignored either: though it might sound rather plain, the combination between avocados and green leaves is not to be underestimated, especially when accompanied by such a lovely dressing.
The only thing that stands between this salad and a raw vegan version of it is the toasted sesame oil, but I would highly encourage you not to replace it with cold-pressed sesame oil because much of this salad's flavor and personality will be lost with it.
Recipe source: the lovely Smitten Kitchen.
Last year: Tandoori oven-baked chicken (Indian).
Two years ago: Chicken and broccoli stir-fry with oyster sauce, Gougeres (French cheese puffs), Hazelnut and coffee chip cookies and Surimi and asparagus noodle salad.
The basic recipe for poppy-seed muffins which can be used to create the loveliest cupcakes. Of course, the muffins are so lovely you can definitely have them on their own for breakfast or a snack anytime. What makes them really special is their strong almond kernel flavor, which they get from the almond extract in the batter. If you don't have any on hand, you can replace it with Amaretto liquor or some other almond-infused alcohol. Trust us, it will be that little detail that really makes a wonderful difference between delicious, but ordinary muffins and exceptional ones. :)
Recipe adapted from here.
Last year: Brie, potato and thyme pizza.
Two years ago: Potato salad with pesto and mozzarella and Egg, avocado and bacon breakfast spicy bagels.
I went to Luxembourg sometime during last fall (taking along the husband and a good friend) for an anthropology workshop and I was charmed with this lovely city. The medieval background is something I'm most sensitive to when it comes to falling in love with a place, and Luxembourg has plenty of that :).
I decided to present here something from their local cuisine, which is a rich blend of the cultures intermingled in the area and then a little more :). What you see above is one of the staples of Luxembourgian cuisine, the Bouneschlupp, a green bean and ham creamy soup. Not too complicated to make, hearty and with a charming day-to-day pub feel to it.
If you ever have to occasion to delve in Luxembourg, take it. If you're any little bit like me, you'll love it. :)
I particularly liked the Adolphe Bridge in the center of the town (pictured below), the historical tour with the tram (where we could hear Melusina's voice explaining the surroundings to us), and the complex system of walls and fortifications.
Last year: Crispy pizza crust (vegan).
Two years ago: Pickled red onions and Linguine alla matriciana with zucchini.
