This decadent fresh fig tart, glazed with lemon and apricot jam, has a mascarpone filling delicately perfumed with sweet marsala wine and sits inside a buttery pecan and pine nut tart crust.
Somewhere between a fresh strawberry rhubarb pie and a white chocolate cheesecake, this delicious dessert finds its happy compromise.
Fresh whole strawberries, glazed with black currant jam, are arranged on top of a tart, booze spiked layer of rhubarb.
Under this sits another layer of thick, creamy cheesecake that’s put to bed inside of a slightly salty and fabulous […]
Tomato basil sauce is a core ingredient in many of the recipes Yanni and I tend to gravitate towards. There are many different ways to vary a tomato sauce recipe, but for us the foundation is essentially the same; San Marzano tomatoes, garlic, shallots, and extra virgin olive oil. Here we’re adding fresh basil leaves which gives the […]
Chocolate lava cake, similar to a soufflé but with a chocolate ganache center, served with a pichuberry coulis, is sexual dynamite – a romantic, scene-stealing dessert.
Regardless of the dramatics, it seems natural to combine lava cake with pichuberries, as these exotic fruits are native to the rich volcanic soil of the Andes. Their delicate sweetness and deep yellow color contrast beautifully with dark […]
If shellfish is best during cold weather months, then spring and summer is a great time for fresh caught, roasted whole red snapper.
Sweet and flaky, red snapper is an absolutely delicious and mild tasting fish — great for either pan roasting or grilling.Complementing the sweet flavors of snapper, our lemongrass, ginger and red chili topping is a […]
This tender and flaky pie crust almost resembles shortbread in it’s texture, but with a subtle salty crunch that works perfectly with sweet and savory pie or tart fillings.
The dough may be mixed by hand or using a food processor, which is a convenient method and produces a nice pastry crust, so long as the dough is […]
Serves: 6 | Prep: 30 minutes | Cook: 1½ hours
If you buy into the French paradox myth, you’re likely in awe of the French for eating loads of cream, butter, cheese, and other such saturated
fatty delicious foods and, on the whole, not appearing to be obscenely overweight.
This velvety and rich […]
I was thinking I might subtitle this post ‘Butter, The Uprising’. Yanni and I like to use extra virgin olive oil in the the lion’s share of our cooking, but there is a staunchly defended place in this kitchen for butter. Particularly, handmade butter made from grass fed dairy cow cream. Consumed in small and reasonable amounts, butter has […]
Serves: 6 | Prep: 90 minutes | Cook: 35 minutes
On sleepless nights, when might find yourself standing in front an open refrigerator at 3AM eating spoonfuls of this banana custard. I know I was, and I’m ashamed. But seeing that I get most of my fruit intake from wine, getting a banana or two into my system […]
Spring asparagus, combined with caramelized leeks, a pale Beaufort cheese, put to bed inside a buttery puff pastry shell, and you’ve got something delicious and exceptional for a weekend brunch.
When selecting a prepared puff pastry, choose one made with butter and not hydrogenated shortening. Dufour, sold by Whole Foods, is a delicious puff pastry made with butter […]