What is a frittata? Frittata, in Italian, translates roughly to “fried.” It’s an egg dish made in a pan, and on first glance I couldn’t blame you for mistaking this frittata for an omelette. However, there are a couple of key differences that make the frittata distinct from its more […]
Breakfast & brunch
Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream
A recipe in honor of extraordinary artist Sky Pape! Mushrooms and white truffle cream make an updated version of the classic “Eggs Benedict” — a little less rich but packed with flavor. Paired with Bonny Doon Vineyard’s 2007 Ca’ Del Solo Dolcetto, it’s the perfect brunch fare.
Serviceberry and poppy seed cake
Amelanchier, a native plant of North America, are found in all the states except Hawaii. There are 20 species of this lovely small tree, also know as Serviceberries, Juneberry, Shagbush, Sarvisberry, shadblow and Saskatoon. The berries usually become ripe in June and they are a favorite of birds… Here is a delicious and easy Serviceberry and Poppy Seed Cake recipe.
Blood orange parfait with Meyer lemon syrup
Blood oranges, Valencia oranges, 0% Greek yogurt and Meyer lemons… That’s it! I’ll make a parfait and drizzle the whole thing with a yummy Meyer lemon syrup – a quick recipe for sure, totally scrumptious, fresh, low calorie and so beautiful to look at!
Ricotta pancakes with apple-Calvados syrup
To make the syrup that will be generously drizzled on top of the pancakes, we’ll poach some Braeburn apple slices in maple syrup with a cinnamon stick. Then, when the apples are perfectly tender, we’ll finish the syrup with roasted walnuts and a little Calvados (a French apple brandy). And […]
Butternut squash–apple cake with ginger streusel
Ever since I was a little girl, I loved baking cakes. In fact, my very first cooking memory was of baking my very own birthday cake — for my sixth birthday! (Of course my grandmother helped a bit…) Nowadays, I do not bake as often as I would like. The […]