youI love a really creamy, perfectly made risotto. I love mushrooms. I love chanterelles. Let’s combine the two without saving on the mushrooms. Imagine making a mushroom risotto on home made chanterelle stock, serving it on a bed of creamy chanterelle sauce, and top it with fried chanterelles? That’
This is one of those butchered recipes that I’m not even sure has anything to do with West African stew. But there’s an exotic flavor to it, with savory cinnamon, sweet potatoes and what not. It’s very flavorsome. So let’s not question it. Ingredients * 500 grams
Panforte is one of those “old people’s cakes”. You know, tons of spices, weird texture, usually eaten on certain holidays. But old people’s cakes are also cakes, and they’re really nice to have with coffee after dinner. There are several varieties of this Siena specialty, but one
Have you ever dreamt about having your own pretentious restaurant that complicates things for no other reason than to stand out? Now is your chance at home. American fried chicken burger with an asian-italian onion sauce flavored with sage and star anise. Topped with a Polish “miseria” cucumber salad. Don’
Let’s not kid ourselves. Pannacotta is a tacky dessert. Whenever a restaurant wants to be fancy without having the means to be a high-end place, there’s pannacotta on the menu. It’s an easy dessert to make, it’s easy to keep refrigerated until it’s time to