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’
Gnocchi is Italian potato pasta cut into little thumb-sized pieces. Depending on who you ask, you’ll get different answers on how much flour you should add. Some claim the major part should be potatoes. Others claim you should add more flour. Some add regular wheat flour. Others use durum
What are tacos? If a small soft tortilla filled with stuff is enough to call it a taco, this is it. It’s hipstery, it’s very Swedish (except cheese, but if you want to add some grated cheese you can and call it Swedish “svennetaco”). Anyway, it’s all
I love pasta and noodles. Ramen, udon, soba, spaghetti, penne, łazanki, no matter the shape or flour used, I absolutely love boiled dough with tasty soups and sauces. But what do you do when you want soba but have no buckwheat flour? What do you do if you want pasta
Who doesn’t like steak tartare? A lot of people don’t. But there are many of us who do, given that it’s fresh. There’s nothing worse than a questionable presentation of steak tartar. You know, the meat is raw, it better look fresh! Anyway, where does the