“Yiouvetsi” in Greek, is my hubby’s favorite dish and it tops my comfort food list. There are a few versions of this dish I Cyprus. I cook it the way my mother in law used to make it. Beef shin pieces braised in a rich wine and tomato sauce for hours until meltingly soft. Continue reading
My Mom’s Apple Cake
I found this recipe in one of my mom’s forgotten recipe notebooks. I love everything apple, so finding this recipe gave me goosebumps! It’s a cake from my childhood, one that brings back memories of kitchen gatherings at our house. My sister, mom and I, drinking coffee and talking about food, over a slice of this moist apple cake. Continue reading
Banoffee Trifle
I was saying to a foodie friend the other day, that I used to be so dismissive of the so called “fridge cakes”. I used to think they were the easy way out. That they lacked imagination and depth. I mean, what’s so special about a stack of vanilla cookies with some cream in the middle? Well, after trying a few recipes myself, I realized that fridge cakes are absolutely stunning and delicious and that the combinations are endless. Continue reading
“Vasilopita”- Orange and Almond New Year’s cake
One of my most cherished childhood memories is my father cutting the “Vasilopita” in the dining room after new year’s lunch. I remember all the anticipation of who would get the lucky piece of cake, which held the future of my happiness and prosperity for the year to come. Continue reading
Braised Wild Boar with Chestnuts
Every Christmas I cook at least one dish with chestnuts. This year I went wild. I purchased two lovely pieces of boneless wild boar from Foodsaver Stores and made a gorgeous, delicious sauce with chestnuts and balsamic vinegar. Vinegar tenderizes the meat so marinating is essential. Serve this rich dish with buttery mashed potatoes. Continue reading
Nutella Cheesecake Bars
You don’t really need a big intro for this one right? Two words: Cheesecake, Nutella. If you are not yet convinced, let me just tell you that these bars taste like a creamy brownie with the nicest crunch from the hazelnut crust. Also, you can bake and eat these in one hour tops. Although you should allow for cooling time. At least the first time. There will be many more. Continue reading
Smoked Salmon “Brandade”
The first time I tasted “brandade” was at a French restaurant in Soho, New York. My fantastic friend Katie was responsible for this revelation. This mousse-like, light as air, delicious dip is perfect for the festive season or whenever you want something special to dip your toast in. Brandade is traditionally made with cod, but since you can purchase fantastic smoked salmon from Foodsaver Stores, then smoked salmon brandade is on the menu. Continue reading
