Showing posts filed under: Recipes Clear

Recipe: Mint Chutney

While staying at the beautiful fort hotel of Devi Garh in Derwala, we are treated to a private cooking class by the chef and his team. They share many secrets and favorite recipes. This mint chutney is easy, refreshing and delicious. Perfect for dipping and dunking. It will take you to …

Recipe: Roast Pork Case Vecchie

This past May while in Sicily for our Culinary Adventure, Sicily: A Different Italy, we were served this succulent pork roast one evening at Case Vecchie in Regaleali. We paired the pork with artichokes covered in breadcrumbs, a light green salad just harvested from the organic gardens, roasted potatoes with …

Recipe: Caviar d’Aubergine (Eggplant Puree)

This delicious vegetarian spread is wonderful for summer entertaining – easy and flavorful, it comes together in a few minutes. During our Culinary Adventure in Morocco, our chef, Bahija, shows us how to char and cook the eggplants on the embers but you can use your gas stove or even …

Recipe: Sicilian Torte di Mandorle e Olio d’Oliva (Almond and Olive Oil Cake)

While in Sicily for our Sicily: A Different Italy Cooking Adventure, we cook with Fabrizia Lanza and her fabulous team at the Anna Tasca Cooking School, in Regaleali. Their amazing organic gardens, delectable wines and wonderful hospitality make for an unforgettable experience in Sicily’s introterra. And their delicious almond and olive …

Recipe: Dahi Ki Kebab (Yoghurt Patties)

When visiting Jodphur as part of our Culinary Adventure in India “Tasting Royal Rajasthan” we stay at the beautiful Raas Hotel located under the imposing Mehrangarh Fort. The rooftop views are magnificent, as is the food. While in the hotel we have the opportunity to take a cooking class with  the …

Recipe: Poached Pears Palmeraie

There are a million wonderful Moroccan desserts. I happen to enjoy the simple ones, such as fruit. Here’s a one with spices and honey sauce. The name reflects the outlying area of Marrakech called ‘Le Palmeraie’ where Jnane Tamsna is located. 6          cups cold water (separated) 6          pears, not …

Recipe: Amma’s Lemon Rice

As part of our Tasting Royal Rajasthan Culinary Adventure we are fortunate enough to be invited to a home for a cooking demonstration and lunch. Amma is the family’s matriarch and she makes the best lemon rice, taking care to cover each grain with the delicious seasonings . Base: 1 1/2 …

Recipe: Heirloom polenta with hokkaido pumpkin and cavalo nero

One of my favorite dishes to make in winter is polenta. It’s hearty and warm and heats the inner fires. I found a great local source from Aspen Moon Farms in Hygiene, Colorado called, Organic Biodynamic Red “Floriani” Cornmeal. It has a rich yellow color with red flecks inside. It’s open-pollinated, non-GMO, and heirloom..out of Italy, which is why it is also great for making polenta, not just cornbread. For those who may or may not know, the Italians use “flint”corn for their polenta, which I recently learned is the same as native American calico corn, which surprised me. Each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name.