Buckwheat crêpes with mushrooms en persillade and goat cheese fonduta

A persillade and fresh goat cheese… both are reminiscent of the exuberant flavors of Provence, and they serve as the dual inspiration for this recipe. An essential condiment in so many Provençal dishes, a persillade is a mixture of parsley and garlic that’s chopped up together, allowing the two flavors to merge. And fresh goat cheese, of course, is the national cheese of Provence – you can’t have a Provençal meal without including the creamy cheese in one way or another. In this recipe, we bring the two ingredients together in perfect harmony.

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Buckwheat crêpes

June 6, 2014

Buckwheat crêpes

Here’s a buckwheat crêpe batter that’s absolutely marvelous for savory crêpes! The batter yields super-light crêpes, but the buckwheat makes the thin pancakes extra-flavorful.

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Spinach tart with sheep’s milk feta and honey-roasted grape tomatoes

Here, the classic combination of spinach and feta is paired with honey-roasted grape tomatoes to make a mouthwatering tart. The light custard just binds the ingredients together without making the tart rich; the honey-roasted tomatoes bring a touch of sweetness; and the feta and Parmesan crust add a wonderful salty bite.

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Homemade cultured butter

April 22, 2014

Homemade cultured butter

My love affair with making my own dairy products started with my first batch of ricotta – an event that changed my cooking life. Until then, I just hadn’t realized how effortless it is to make fresh cheeses, crème fraîche or butter. But more importantly, it was a revelation to the taste buds – the flavor surpassed anything I’d ever bought in stores… even gourmet stores. And this homemade butter is no different. It is absolutely enchanting!

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Swiss chard tart with Fontina Val d’Aosta and pine nuts

It’s a given that Swiss chard is delicious when sautéed; but pair it with the famed Fontina Val d’Aosta from the Italian Alps, and the humble green veggie becomes absolutely delectable.

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