Vitello Tonnato is a delicious dish for the taste buds, but not always so for the eyes. It tends to have a greyish color and with the capers on top it sometimes ends up looking more like a bowl of oatmeal gone bad. That doesn’t sound at all like the showstopper advertised above, but with a little twist or two it can be. Instead of the classic Italian starter, this version of Vitello Tonnato serves as the main course of a dinner where you finally have time to entertain your guests while wooing them with your fabulous cooking skills. The garnishing sauces for the veal can be made a day ahead, and…
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Something to keep you warm on a cold winter’s day
As a Dane Glögg (mulled wine) is an absolute must-have in December. With all it’s warm winter spices, sweetness, red wine and alcohol there is simply no other drink than Danish mulled wine, or glögg, that will get you into the real Christmas spirit like this one. It’s the perfect drink for when you return after a walk in the cold and you need a little something to bring warmth and comfort back into your body and bones. This recipe was passed down to me from my grandmother who sent it to me in a real old school handwritten letter when I was 19 and had moved to London. Though I…
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Warm winter comfort salad
For foodies like me the holiday season is truly a smorgasbord of culinary pleasures both to be cooked and to be enjoyed. So much so that while December is certainly a month when the foodlover in me revels in heavenly delight, it is also overwhelmingly easy to fill oneself with all the wonderful and sometimes fatty temptations that classic holiday cooking offers. This beetroot salad, however, is not only very tasty, it also counterbalances some of the very rich food you are, let’s face it, inevitably going to consume. Beets are an awesome and really very versatile, but often overlooked, veggie, and they are not only rich in fibre and…
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Nutty pears and a Brie
This recipe for baked Brie with brandy pears, almonds and tarragon is truly a celebration of this wonderful cheese! Brie has been one of my favorite cheeses since I was a kid. I think I first discovered Brie when I was about 7 years old, and I was immediately won over by its deliciously soft and creamy texture. In fact so much so that I often found myself snacking on Brie to the point where I would eat up a whole one…sometimes in less than an afternoon. Oh, how I miss being a kid before I knew anything about calories! The good thing though about cheese, Brie included, is that…
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Pretty cheeky
Pork cheeks are an overlooked cut of pork in my opinion. So when some friends of mine told me they had bought too large a bulk of cheeks from Ibiric black foot pigs, I didn’t hesitate to say yes to the offer of taking them of their hands. One of the most efficient ways of tenderizing pork cheeks is adding wine or beer and letting them stew slowly for a few hours, so I decided to go all in on the booze and literally drown the cheeks in Marsala, and what do you know? All the dinner guests ended up with af smile on their faces. A cheeky one of…
