A while back, I made some phyllo tartlets with some of the first fresh strawberries of the season and loved them for both their flavor and ease. I recently made some with cherries, after cooking them slightly and making a simple syrup from their juices. The tart-sweet cherries combined with the lemon mascarpone cream reminded me of a cheesecake, and the crisp phyllo gave it a great crunch. Just three bites and I was reaching for another one… Continue reading
After salt-roasting our first whole fish the other week and enjoying the resulting flavorful and tender branzino, we decided to try another fish this way, this time dorade royale. It’s another Mediterranean fish that’s delicate and goes wonderfully with lemon and herb seasonings. Dorade is slightly rounder and shorter than branzino: Continue reading
I first tasted branzino, a fish from the Mediterranean, while in Croatia on the Dalmatian coast. Delicate, flavorful and mild, it is one of my favorites. I’ve seen branzino even in U.S. grocery stores; it is sometimes labeled simply as “sea bass,” but if it is from the Mediterranean and small and slender in shape, it is likely branzino. You might also find it under the French name loup de mer or the German wolfsbarsch. We don’t have a huge variety of fresh fish here in Berlin, so when I saw these branzino, I knew what we were having for dinner!
These sweet potato spears are seriously addictive, and I’ve made a quick meal of them on a couple occasions this week. If you know me, you know I like to douse my food in lemon and herbs, and that’s basically what I’ve done to these. Seared on a grill pan to get a smoky char then steamed to cook through and soften, the sweet potatoes soak in the flavors of the lemon, chive & thyme vinaigrette then get an extra punch from grilled shallots and a touch of saltiness from crumbled feta. They’re fancy enough as a side dish for a dinner but totally fit for finger food. Hope everyone’s having a great weekend! Continue reading
I hope everyone’s having a great weekend and, to all celebrating, a Happy Mother’s Day! Today I get to share a recipe courtesy of my husband, who pulled together these wonderfully decadent Eggs Benedict dishes. Though it was a team effort, he took charge of the most challenging part, the poached eggs! I whipped up my shortcut version of hollandaise with an immersion blender — I’m telling you, it’s foolproof and so fast. We toasted some dark whole-grain bread that was the perfect base for these layers of oozing sauce and egg and a sprinkling of fresh chervil. It’s our simplified version of the classic. Enjoy! Continue reading
To me, nothing brings out the flavor of asparagus like lemon. Here, an intensely lemony vinaigrette brightens some oven-roasted spears, still toothsome and vibrant green — a plateful of spring. Enjoy!
Crispy phyllo shells, lemony mascarpone filling, fresh strawberries — and the best part is that these little treats couldn’t be simpler. Great for a spring get-together, and you can mix up the topping with other seasonal fruit for an even more colorful presentation. Enjoy!
A little story and a recipe
The sight of crocuses and daffodils sprouting up always cheers me, not only because they signal the arrival of spring, but also because they seem to defy all odds. How something so delicate pushes through the hard earth is beyond me. Yet every year it happens, those bright petals bursting forth without any trace of winter weariness. A triumph of the softer side.