Author: Christine

Pizza Night

We have family movie night each Friday and… pretty much every other Friday, “make your own pizza” is on the menu. We’ve gotten it down to a science and this is one of our go-tos. Enjoy.

Ingredients

Dough

  • 1.5 teaspoons active dry yeast
  • 3/4 teaspoon of sugar
  • 1 1/2 teaspoon salt
  • 2 big glugs of olive oil
  • 3 1/2 cups all purpose flour (we use Italian pizza flour/”Typo 00″)
  • 1 1/4 cups of warm water

Makes dough for 3 pizzas. Requires a minimum of 3 hours to allow for the dough to rise.

Sauce and toppings

  • Tomato sauce
  • 2-3 achovies
  • fresh mozeralla, drained of water 30 minutes prior
  • additional toppings as you like: chorizo, pineapple and ham, etc.

Directions

In a stand mixer with a dough hook, combine the yeast and flour. Dissolve the sugar and salt in the water. Add the liquids to the dry mix. Then add the olive oil until pliant. Knead for a few minutes in the mixer. Then knead by hand to ensure dough is elastic and smooth.

Transfer the dough to a container that is large enough for the dough expand. Cover the dough with a towel and put under a warm source (such as a lamp). Allow dough to rise for at least 3 hours.

One hour before you are ready to make the pizzas, place your fresh mozarella in a sieve with a bowl underneath to get rid of excess water and concentrate flavors. Separately, in a blender, mix the tomato sauce of your choice with 1-3 anchovies. If you haven’t made this sauce prior, start with one and then adjust. The anchovies bring a special umami flavor to the pizzas [and I learned from one of our special Italian sources (Sofia) that the anchoies are nonna’s secret ingredient for making pizzas for her family].

Pre-heat oven to 230º C/440º F.

Separate the dough into three sections. Coat pans in olive oil. Roll out the dough very thinly and place on pan. Cover the rolled-out doughed pans to prevent drying out if for longer than 30min-1hour.

Place tomato sauce, with desired toppings on the pizza. Once oven has reached 230ºC/440º F, put the pizzas in the oven for 10 minutes. After 10 minutes, check to see your desired crispness as cooking time will vary based upon volume of toppings. I will sometimes slice each pizza in 4 and put back in the oven for another minute or 2, but we like our pizzas on the crispier side.

Salade de César au poulet

Ingrédients

  • Poulet rôti coupé en morceaux
    https://berenger.net/recettes/champagne-chicken/
  • 7 anchois entiers, rincés
  • 2 gousses d’ail moyennes, écrasées et pelées
  • 3 cuillères à soupe de moutarde de Dijon
  • 60 ml de vinaigre de Champagne
  • 1 gros œuf
  • 125 ml d’huile de colza
  • 125 ml d’huile d’olive
  • 30 g de parmesan, très finement râpé
  • 2 têtes de laitue romaine, lavées et réfrigérées
  • croûtons, utilisez votre méthode préférée


Préparation

Mettez les filets d’anchois et l’ail dans un petit robot culinaire et réduisez en une pâte grossière. Ajoutez la moutarde et le vinaigre, cassez l’œuf et mélangez jusqu’à ce que le mélange soit lisse et crémeux. Avec le robot allumé, versez progressivement l’huile en un filet constant. Enfin, ajoutez le parmesan et mélangez jusqu’à ce que le tout soit bien homogène. Versez la vinaigrette dans un bol, couvrez, puis réfrigérez pour la laisser refroidir et épaissir. (Elle se conserve jusqu’à 3 jours).

Versez environ 1/4 de la vinaigrette sur la salade. Ajoutez le poulet rôti et les croûtons en remuant plusieurs fois.

Mangez immédiatement.

Salade estivale de tomates, pêches, cerises et burrata

Ingrédients

Vinaigrette

  • 125 ml d’huile d’olive extra vierge
  • 3 ml de vinaigre balsamique
  • 3 ml de vinaigre de champagne
  • 1 cuillère à soupe de miel
  • 1/2 échalotte, finement hachée
  • 1 gousse d’ail, râpée
  • 1 cuillère à café de zeste de citron
  • 1 cuillère à soupe de basilic frais haché
  • 1 cuillère à soupe d’aneth frais haché
  • 1 cuillère à soupe de thym frais haché
  • sel kosher (ou fleur de sel) et poivre noir

Salade

  • 2-3 belles tomates (coeur-de-boeuf, marmande, etc.), coupées
  • pêches, coupées en quartiers
  • 250 g de cerises fraîches dénoyautées
  • 250 g de burrata, à température ambiante

Préparation

Pour préparer la vinaigrette : Mélanger tous les ingrédients dans un bocal en verre et fouetter jusqu’à obtenir une consistance lisse. Saler et poivrer.

Dans un grand bol, mélanger les tomates, les pêches et les cerises avec 1/3 de la vinaigrette. (Selon la période de l’année, des pêches ou des cerises peuvent être disponibles ou non. Idéalement, vous en aurez au moins une pour servir d’élément sucré au plat). Laisser reposer 15 minutes à température ambiante.

Déchirez la burrata autour de la salade. Disposez des croûtons fait maison juste avant de servir. Arroser du reste de vinaigrette.

Butternut Squash and Leek Soup

inspired by Thomas Keller’s recipe

Ingredients

  • 1 3-to-3 1/2-pound butternut squash
  • 2 tablespoons rapeseed oil
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves in skins
  • 2 sprigs sage
  • 1 thinly sliced leek
  • 1 thinly sliced carrot
  • 1 thinly sliced shallot
  • ½ cup thinly sliced onions
  • 2 tablespoons honey
  • 4 cups vegetable stock, more if needed
  • 8 sprigs thyme
  • 2 bay leaves

For garnish:

  • crème fraîche
  • grated nutmeg
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced chives

Preparation

Preheat the oven to 350° F/176° C. Cut the buttersquash into chunky pieces. Scoop out seeds and discard. Brush each piece inside and out with oil, salt and pepper mixture. Tuck a sprig of sage into each. Tuck in garlic. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

Put the remaining oil in a stockpot over medium heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the squash, garlic (skins removed), 1/2 tablespoon salt and cook gently for 3 minutes.

Add the stock.

Let mixture cool a bit. Transfer to a blender in batches and purée.

Put puréed mixture back on stove.

Add the the honey to the purée.

Add the bay leaves and thyme.

Simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bay leaves and thyme.

Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning.

Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, remove from stove and place in a separate container to prevent further cooking.

Ladel the soup in bowl. Top with a drizzle of brown butter, a dallop of crème fraîche and nutmeg to taste.

Thai Butternut Squash Soup

Ingredients

  • 1 large butternut squash
  • 2 tablespoons coconut oil
  • 4 garlic cloves (unpeeled)
  • 500 mL vegetable broth
  • 1 can of coconut milk
  • 2 tablespoons freshly grated ginger
  • 1 hefty tablespoon tomato paste
  • 2-4 pieces of lemongrass
  • 1/2 tablespoon salt

For garnish:

  • dallop of créme fraîche

Preparation

Preheat the oven to 350° F/176°C. Cut butternut squash in chunky pieces. Scoop out seeds and discard. Brush each piece inside and out with about 1 1/2 teaspoons of the coconut oil. Salt and pepper. Add garlic cloves. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh.

On low heat, add broth, coconut milk, ginger and tomato paste.

Add flesh of butternut quash and garlic (skins removed). Allow to cool slightly.

Transfer the mixture to a blender in batches and purée.

Transfer the purée back to stove over simmering heat. The liquitity depends upon the thickness of your coconut milk. If you prefer a more liquid version, add more broth. Add lemongrass. Simmer for 30 minutes.

Remove lemon grass. Add salt. Mix.

Garnish with a dallop of créme fraîche and serve.

Roasted Fingerling Potatoes with Crème Fraîche and Caviar

Ingredients:

  • 4 pounds unpeeled small fingerling potatoes, halved lengthwise
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 1/2 cups chilled crème fraîche or sour cream
  • 2 ounces black caviar (about 1/4 cup)

Directions:

Preheat oven to 400°F.

Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat.

Arrange potatoes, cut side down, in single layer on prepared sheet covered in parchment paper. Shake pan slightly to prevent sticking.

Roast until potatoes are brown, crisp, and cooked through, about 35 minutes.

Cool 10 minutes on sheet.

Place bowls of crème fraîche and caviar on large platter.

Arrange potatoes, cut side up, around bowls and serve.

Heirloom Tomato Comté Tarte

Ingredients:

  • 3-4 multicolored tomatoes, sliced
  • Kosher salt
  • Piment d’Espelette (to taste)
  • Herbs (your choice – I go back and forth with lemon thyme and chives or herbes de Provence)
  • 1 sheet packaged puff pastry, thawed (about 7 ounces)
  • 1 tablespoon + Dijon mustard
  • 150g Comté cheese

Directions:

Slice and remove seeds of tomatoes.
In a small bowl, combine 1 teaspoon salt, Piment d’Espelette and herbs. Use it to season the tomatoes evenly and let sit for 15 minutes, allowing the salt to draw moisture out of the tomatoes. 
Heat the oven to 200º C/392º F and set a rack in the middle of the oven.
Roll out the puff pastry onto parchment paper into either a 9-by-11-inch rectangle, or pie shell trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border.
Place pie dish on cookie sheet (easier removal from oven). Bake shell for 10-15 minutes using pastry balls. Remove shell from oven.
Carefully strain the tomatoes, maintaining their shape. Tomatoes generate a lot of water when cooking and too much will destroy the tarte. Let tomatoes sit in strainer.
Place a layer of mustard on the puff pastry with a basting/pastry brush. 
Place the cheese on top of the mustard.
Working within the border, layer the tomatoes on top of the tarte, allowing them to overlap slightly.
Transfer to a sheet pan and bake, until puff pastry is browned and puffed, roughly 25 minutes.
Serve warm or at room temperature.

Guacamole

Ingredients:

  • 1 ripe avocado
  • 1/2 tomato or handful of cherry tomatoes, chopped into small pieces
  • 1/4 purple/red onion
  • 2 healthy dashes of Worchester sauce
  • 1 dash of Tobasco
  • 1 lime juiced with skin grated (using a microplane zester)
  • 1-2 garlic cloves (grated using a microplane zester)
  • handful of coriander/cilantro, finely chopped
  • Kosher salt (to taste)

Directions:

Chop up ingredients as outlined above to preference.

Mix and serve with chips, tacos and/or a really tasty Margarita.

Penicillin Cocktail

Ingredients:

Honey-Ginger Syrup:

  • 1/2 cup honey
  • 1/2 cup water
  • 3-inch piece of ginger root, peeled and sliced

Cocktail:

  • 2 ounces blended Scotch
  • 3/4 ounce freshly squeezed lemon juice
  • 3/4 ounce honey-ginger syrup
  • 1/4 ounce Islay Scotch
  • ice
  • candied ginger for garnish

Directions:

Make the honey-ginger syrup:

Mix honey, water and ginger root to a pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cool syrup. Strain and store in fridge.

Make the cocktail:

Pour the blended Scotch, lemon juice and honey-ginger syrup into a shaker. Add ice, shake and strain into a rocks glass with ice. Float the Islay Scotch on top by pouring it gently over the back of a spoon. Garnish with candied lemon.

Chicken Casear Salad

Adapted from April Bloomfields’s Caesar Salad recipe.

Ingredients

  • Roasted chicken, chopped (quantity to required amount) https://berenger.net/recettes/champagne-chicken/
  • 7 whole salt-packed anchovies, rinsed
  • 2 medium garlic cloves, smashed and peeled
  • 3 tablespoons Dijon mustard
  • 1/4 cup Champagne vinegar
  • 1 large egg
  • 1/2 cup grapeseed oil
  • 1/2 cup olive oil
  • 1 ounce chunk of Parmesan, very finely grated
  • 2 heads romaine lettuce, washed and chilled
  • Croutons, use your favorite method

Directions

Put the anchovy fillets and garlic in a small food processor and pulse to a rough paste. Add the mustard and vinegar, crack the egg and blend until the mixture is smooth and creamy. With the processor on, gradually drizzle in the oil in a steady stream. Finally, add the Parmesan and blend until it’s all well combined. Scrape the dressing into a bowl, cover, then refrigerate to chill and thicken up. (It’ll keep for up to 3 days).
Pour in about 1/4 cup of the dressing mixing to get a little bit everywhere. Gradually add more dressing to taste, just until it’s all nicely coated.
Add the roasted chicken and croutons, tossing a few times to get a touch of the dressing.
Eat immediately.

Chorizo Stuffed Turkey

Ingredients:

  • turkey – crown, roughly 5kg, washed and patted dry

1-2 days prior to serving:
Under the skin

  • 60 grams good chorizo (not too spicy)
  • 3-4 tablespoons softened butter
  • 1 tablespoon dijon mustard
  • 2 teaspoons chopped thyme and rosemary
  • 2-3 toes chopped garlic

Day of:

  • 3 large carrots, quartered lengthwise
  • 8 shallots, quartered
  • 3 lemons, quartered
  • garlic cloves, skinned and whole
  • handful of rosemary
  • handful of thyme sprigs
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • olive oil

For outside of the skin:

  • 2 tablespoons of butter, room temperature
  • 1 tablespoon of sweet smoked paprika
  • 2 cups of dry white wine
  • chicken or turkey gravy

Directions:

1-2 days prior to cooking:
Rinse turkey with cold water and pat dry with paper toweling.

In a blender, mix together chorizo, herbs, Dijon mustard, salt and pepper. Gently tuck mixture under the skin over the turkey breast.

Day of cooking:
Let turkey stand at room temperature for at least 30 minutes and up to 1 hour.

Preheat oven in CONVECTION ROAST at 300°F (150°C).

Cut carrots, onions and lemons into quarters. Season with ½ teaspoon salt, ¼ teaspoon pepper, herbs, olive oil, 5 slices of chorizo and 1 cup of water. Add to roasting pan.

Place turkey, breast side up, on a roasting rack on the roasting pan over the vegetables. Mix 2-3 tablespoons of butter with 1 tablespoon of paprika. Spread all over outside of turkey. Insert temperature probe into the turkey thigh and set for 180°F (82°C). Pour 1 cup of white wine over turkey.

Basting turkey every 20-30 minutes, roast until temperature probe chimes the temperature has been reached. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.

Cooking time in CONVECTION ROAST mode will be approximately 15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.

Drain juices from solids,. Set solids aside for turkey presentation.

Add 1 cup of white wine to roast pan. Stir and scrape up browned bits from bottom. Pout into gravy along with residual juices. Whisk. Set aside in refrigerator allowing for fat to be more easily skimmed.

Once fat as been skimmed, simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes.

Serve with turkey.

Cranberry Sauce with Port, Orange and Cinnamon

Ingredients:

  • 500g cranberries
  • 150g caster sugar
  • 100g hot water
  • 1 orange, zest and juice (about 100ml juice)
  • 1 large cinnamon stick
  • 2-3 small star anise, whole
  • 80ml port

Directions:

Make 1-2 days prior to serving.

Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice, cinnamon and star anise. Bring to a boil.

When the cranberries have started to open and soften (5-10 minutes), give them a light mash to let out all the pectin.

Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.

Best eaten straightaway. Once opened, keep in the fridge and eat within 1-2 weeks.

Creamy Cucumber Salad

Ingredients:

  • 1 1/3 cucumbers, thinly sliced
  • 1/3 medium shallot, thinly sliced and diced
  • kosher salt
  • 1 1/3 cups (32 ounces) plain whole-milk yogurt
  • 1/3 cup (8 ounces) sour cream
  • 2/3 tablespoon champagne vinegar or white wine vinegar
  • 1/6 cup minced fresh dill
  • 1/2 teaspoons freshly ground black pepper

Directions:

Mix the cucumbers, shallot and 1 1/2 tablespoons of salt in a bowl. Pour into a sieve and suspend over a bowl. Wrap the bowl and colander with plastic wrap and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill and pepper. Add any additional salt you want to taste. Toss well and refrigerate for a few hours to allow the flavors to blend. Serve chilled.

S&E’s Pepperoni-Butter Turkey and Gravy

Ingredients:

  • Turkey breast with skin in tact OR 12- to 14-lb. turkey (thawed if frozen); giblets removed and discarded, neck reserved
  • 6 ounces pepperoni, sliced (about 1 cup)
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh chives
  • 1/4 stick butter, softened
  • 3 large carrots, quartered lengthwise
  • 2 large yellow onions
  • 4 lemons
  • 4-6 potatoes
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • olive oil
  • ½ cup dry white wine

    • For the gravy:

  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup all-purpose flour
  • 4 cups chicken or turkey stock
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions:

1-2 days prior to serving:

Wash and pat turkey dry with paper towels.
In a blender or food processor, mix the pepperoni, butter and 2/3 of herbs, until finely chopped.

With turkey breast facing up, slide fingers under skin to loosen and lift until you reach the end of the breast, being careful not to tear or totally detach skin. Gently place pepperoni, butter and Hern mixture under the skin. Repeat with thighs and legs, if using a whole turkey. Try to not get the mixture outside the turkey as it will burn when cooking. Place in fridge until ready to cook.

Day of cooking turkey:

Let turkey stand at room temperature for at least 30 minutes and up to 1 hour. Preheat oven to 450°F.

Coarsely chop carrots, lemons, potatoes and onions. Squeeze lemons. Mix vegetables (including lemons) with juice, genres amount of olive oil, a pinch of salt, pepper (to liking) and residual 1/3 of herbs. Put mixture in the bottom of a roasting pan. Place turkey, breast side up, on top.

If using a whole turkey, place some of the onions and lemons inside the cavity of the turkey. Tuck wing tips underneath body and, if desired, tie legs together using kitchen twine for a neater bird.

Pour white wine over turkey. Put turnkey in the oven. Each 10-15 minutes, pour juices over turkey. Roast until skin is golden brown, about 25-30 minutes. Reduce oven temperature to 350°F. Pour 2 cups water into roasting pan and Keep with method of pouring juices over turkey every 20 minutes or so. Continue to roast until a thermometer inserted in thickest portion of thigh registers 165°F , about 1 hour and 30 minutes for a 12-pound turkey.turkey to a cutting board.

Let rest for at least 30 minutes before carving.

Make the gravy: While turkey rests, pour pan juices into a fat separator or through a wire-mesh strainer set over a bowl; discard solids. Let juices stand for 10 minutes. Skim fat from surface and discard. Set aside juices (you should have about 1½ cups).

Place empty roasting pan over 2 burners on stovetop over medium-high. Add wine and cook, stirring and scraping up browned bits from bottom, for about 3 minutes. Add butter and whisk until melted. Gradually whisk in flour and cook, whisking all around pan, until golden, about 3 minutes. Slowly whisk in stock, then whisk in strained juices. Bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Remove from heat and whisk in salt and pepper. Serve with turkey.

Cornwall Waffles

Inspired by our trips to the Watergate Bay in Cornwall.

Ingredients:

  • 300 g plain flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 eggs
  • 350 mL warm milk
  • 75 mL melted butter
  • 1/4 teaspoon vanilla extract

Directions

Mix the flour, baking powder and salt together.
Separately, beat the eggs. Add the warm milk and vanilla extract.
Pour the flour mixture into the liquid, whisking the entire time.
When the flour mixture is smooth, add the melted butter and stir.
Leave for 30 minutes.
Cook on waffle iron for 4 minutes. Serve with your favorite toppings.

To-Die-For Brussel Sprouts

Ingredients:

  • Brussel sprouts, as large as possible, washed and dried
  • Sriracha hot chili sauce
  • olive oil
  • sea salt, to taste
  • handful of sliced almonds

Directions:

For each Brussel sprout, slice off base, then cut in half or quarter (if smaller in size). Peel leaves. Take the time to do this. Set in bowl. Mix in 1 big dollop of Sriracha, to taste. Add in a pinch of salt. Add in enough olive oil so that mixture is lightly coated. Stir well.

Pre-heat oven on broil. Spread Brussel sprout mixture on a baking sheet with adequate spacing. When oven is ready, put Brussel sprout mixture in oven. Watch carefully as to not completely burn. After 3-5 minute, add almond slivers to mixture and mix. Place back in the oven for another 3-5 minutes, watching carefully. The objective to to get the mixture crisp, but not completely burnt.

Serve.

Maldives Butter Chicken

We had this delicious Indian classic at Constance Halaveli in the Maldives. Butter Chicken is one of our go-tos whenever we crave Indian food and this recipe is the best version of it that we had ever tasted. Absolutely divine!

Ingredients:

Chicken Marinade

  • 1 kg chicken thighs
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 2 teaspoon fenugreek dry
  • 3 teaspoons ginger garlic paste
  • 3 teaspoons mustard oil

    • Sauce

  • 2 teaspoons cashew paste
  • 2 teaspoons ginger garlic paste
  • 2 teaspoons Kashmiri chili (non-spicy)
  • 1 teaspoon kasuri methi (fenugreek seed)
  • 1 teaspoon honey
  • 2 teaspoons cream
  • 50 mL butter
  • 1L tomato peeled
  • 20 mL oil
  • tomato paste

    • Directions:

    Preparation of chicken marinade

    Preheat oven at 200C.
    Skin and clean the chicken. Make incisions with a sharp knife if using breast meat.
    Mix all ingredients and refrigerate for 3-4 hours.
    Put the marinated chicken in oven at 200 C for 10 minutes.

    Preparation of sauce

    Blend the peeled tomato so that it becomes purée.
    Heat the oil in a pan over medium heat. Add the tomato paste, cashew paste, ginger paste, Kashmiri chili, kasuri methi, honey, blended tomato purée and simmer for about 3-5 minutes.
    Add cooked chicken in pieces. Simmer for 5 minutes and then add butter and cream.
    Serve hot with naan or partha or rice.

Mathias’ Lemon Drop Rosemary Martini

Ingredients:

  • 1/2 (or less) cup sugar, preferably superfine
  • 1/2 cup strained fresh lemon juice (about 2-3 large lemons)
  • 1/2 (or more) cup chilled vodka
  • ice cubes
  • Prosecco
  • Rosemary sprig
  • Lemon slices, optional

Directions:

Place large martini glasses in the freezer. Combine the sugar and lemon juice in a small bowl; whisk until the sugar dissolves.
Combine the lemon syrup and the vodka in a martini shaker. Add ice cubes. Cover and shake 8 to 10 times, then strain the mixture equally into the very cold martini glasses. Add about 1/4 cup chilled Prosecco to each glass. Garnish each martini with a lemon slice if desired, put a twig of rosemary on top before serving.

Christine’s Greek Salad

This is one of our go-tos for a quick, easy and healthy meal. We like pairing this with small veal meatballs, but it can be served on its own as a main. Serves 2-4 people.

Ingredients:

  • 2 healthy stems of ripe, cherry tomatoes, sliced in half
  • 1/2 English cucumber, with skin, cut in 3cm pieces
  • 1/4 red onion, finely chopped
  • 100 g good quality crumbled Greek Feta cheese (I find many in the States to be a bit salty, so experiment)
  • 150 g olives, sliced in half or quartered (I prefer Spanish olives with anchovies, but can choose other varieties to keep vegetarian)
  • healthy handful of mint leaves, chopped roughly
  • 3 sprigs of thyme, picked
  • 4 tablespoons olive oil
  • 2 tablespoons brine from olives
  • 2 tablespoons red wine vinegar
  • salt and pepper, to taste

Preparation:

Prepare ingredients, as instructed. Mix together and serve.

Truffes au Bourbon de Tante Emily

Ma Tante Emily était un véritable personnage et aujourd’hui encore elle continue de m’inspirer. Nos grands-parents sont décédés lorsque nous étions très jeunes. Tante Emily a ainsi tenu à être comme une grand-mère pour nous, toujours pleine de sagesse et d’humour. La dernière fois que je lui ai rendu visite elle était très malade. Les docteurs insistaient pour la garder en soins intensifs mais son mari, mon Oncle John, est parvenu à les convaincre de la laisser rentrer chez elle afin qu’elle puisse être entourée de sa famille chérie. Quand je suis arrivée, il était encore un peu tôt et elle était horrifiée que je sois là avant qu’elle n’ait eu le temps de recevoir ses petits soins de beauté – brushing et manucure. Ma Tante Emily m’a avoué avoir désobéi aux médecins: Au lieu de rester couchée à la maison, elle et Oncle John étaient allés dîner au restaurant avec son ballon d’oxygène. Après tout, c’était une femme du Sud.

“Chérie, s’il y a une chose que j’aimerais te transmettre c’est l’importance de rire. Ta vie ne sera complète que si tu as ri un peu chaque jour… et si tu ris de toi-même, c’est encore mieux!” – Tante Emily

A chaque fois qu’en famille nous mangeons des truffess au Bourbon, nous pensons immédiatement à Tante Emilie avec tendresse.

Continue reading Truffes au Bourbon de Tante Emily

Aunt Emily’s Bourbon Balls

My Aunt Emily was an absolute pistol and still influences me today. Our grandparents passed away when we were very young and Aunt Emily tried to serve the role of surrogate grandmother, always providing us with wisdom and humor. The last time I visited Aunt Emily, she was very ill. The doctors wanted to keep her in the intensive care unit, but her husband, my Uncle John, convinced them to let her go home so she would be in comfort, surrounded by the family she loved. When I arrived to visit her, I was a little on the early side and she was mortified that I arrived prior to her having her beauty appointments – getting her hair and nails done. My Aunt Emily shared with me that she and Uncle John disobeyed the doctors, going out to dinner with her oxygen tank instead of staying home in bed. She was a Southern woman after all.

During that visit, she shared one of her pearls of wisdom with me: “Darling, if there is one thing I can pass along to you is the importance of laughter. You have lead a full life if you laugh a little everyday… And when you laugh at yourself, it’s even better.” – Aunt Emily

Whenever our family has Bourbon balls, we smile and remember my Aunt Emily.

Continue reading Aunt Emily’s Bourbon Balls

Le Tiramisu de Jeannine

Recette de Jeannine Berenger.

“Jeannine nous informe qu’il est important de respecter scrupuleusement les quantités indiquées pour une réussite parfaite! Si vous ne trouvez pas de mascarpone dans votre région, prendre le meme poids de fromage blanc egoutté. Il sera plus léger. Les biscuits à la cuillère peuvent etre remplacés par des boudoirs.” – Yves Berenger

Continue reading Le Tiramisu de Jeannine

Jeannine’s Tiramisu

Recipe from Jeannine Berenger.

“Jeannine informed us that it was very important to follow the below quantities to the letter if you wish to achieve a perfect Tiramisu! If you can’t find mascarpone cheese in your area, use the same weight in fromage blanc, it will be lighter.” – Yves Berenger

Continue reading Jeannine’s Tiramisu

Le Riz à la Carotte de Mme Rajappa

“C’est une des fantastiques recettes de la mère de Subadra. C’est un plat principal végétarien ou un parfait accompagnement pour les carnivores. Il peut être servi chaud (en plat principal) ou froid (comme salade à un pique-nique ou en accompagnement). Facile à préparer et à apporter pour des soirées.” – Karl Schultz

Continue reading Le Riz à la Carotte de Mme Rajappa

Mrs Rajappa’s Carrot Rice

“One of Subadra’s mom’s recipes that is fantastic. This is a vegetarian main course or a great side dish for the carnivores. It can be served hot (main dinner course) or cold (like a salad at a picnic or side dish). Easy to fix and bring to parties. And, for the super gourmand… it’s easy to take it to the next level.” – Karl Schultz

Continue reading Mrs Rajappa’s Carrot Rice