Creamy Trentino soup with pearl barley and speck : orzetto alla trentina

Orzotto alla trentina

Here is a soup recipe with pearl barley. It is a specialty from Trentino Alto Adige, where my husband comes from. Of course, there is some speck in it, a very special sort of smokey bacon that is so tasty! This Continue reading

Swiss soup with gruyere cheese

Soupe suisse au gruyère

This Swiss soup is such a comforting meal! I tried to guess the recipe after watching the movie-report “Quatre saisons pour un festin” from Jean-Paul Jaud about the chef Guy Savoy. All along the movie, we follow the chef during a whole year Continue reading

Turnip greens fusilli

Fusilli aux fanes de navet

Have you ever heard about broccoli rabe? In Italy, they call it broccoletti in Rome, cime di rapa in Apulia, rapini in Tuscany, mazzareddra in Sicily and friarielli in Naples. It is a green vegetable with bitter taste leaves and buds that look like small broccoli buds. Continue reading

Molten chocolate cake with azuki beans

I really wanted to share with you this deliciously soft and light molten chocolate cake recipe made with red Japanese azuki beans. It’s a very nice and gluten free recipe that will help you eat more legume, full of proteins Continue reading

La polenta della nonna

Here is an authentic family recipe, the real Italian polenta (corn semolina), specialty from the North of Italy. Of course, as all grand-mothers’ recipes, there should be no measures nor weights of ingredients. You should feel the polenta! And experience, Continue reading

Ruth’s oxtail in peanut butter sauce

This is my Ivorian friend Ruth’s recipe, and I love it! It reminds me the Filipino dish kare-kare made with peanut butter too. It’s comfort food. You’re gonna love this thick, generous, rich and finger-licking delicious peanut butter sauce! You Continue reading

Steamed foie gras with Armagnac and Calvados

I tried to steam some foie gras and the result is amazing. The foie gras is perfectly cooked, with few “yellow fat”. I left it to marinate with Armagnac (French kind of brandy) and Calvados (apple French brandy), a perfect Continue reading

Crêpe Suzette

I met the Crêpe Suzette quite recently actually. It was in these classic Parisian brasseries, after having a big plate of sea food in a very elegant but noisy Belle Epoque style atmosphere: le Dôme, la Coupole, Mollard, le Vaudeville, Bofinger… Continue reading