I came up with this recipe after cleaning out my refrigerator and wondering what to do with the leftover heel of parmesan cheese, cherry tomatoes starting to shrivel and kale that was limp. I had read somewhere that cheese was sometimes used to flavor broths, so I thought to give it a try. This recipe has become one of our favorites for lamb shanks.
Remember those Red, White, and Blue popsicles? Well, this sorbet is inspired by them, and is a great hot weather treat (not to mention being really pretty!). But, unlike the popsicles, this sorbet is made with no artificial colors or flavors, and it has a decidedly mature flavor profile. Fresh, tart, and herbal, this sorbet has 3 layers (strawberry-black pepper, lemon-sour mix, and blueberry-thyme) and the flavors all compliment each other.
I developed this recipe specifically for teaching cooking classes. Many people think that risotto is difficult or too complex to make, but I developed this risotto recipe to be easy, yet delicious.
I lived in Paris for a long time, and my kids were raised there, so this french dessert is a little taste of home. My girls and I have always loved afternoon tea, and we still love small little finger treats you can eat with a delicious cup of tea in the afternoon. This dessert was a way to combine the idea of tea, high tea desserts, and our home in Paris.
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
This dairy free version of the Panna Cotta is a nice vegan alternative. The panna cottas can be prepared up to 2 days in advance and will need 8 to 12 hours to fully set.
This vegan truffle is a healthy alternative to the decadent chocolate truffle. The recipe can be modified and used as a torte, cake, entremet base, or shaped into a bar for a healthy snack; the possibilities are endless.
Note: the healthy dried fruit base can be prepared in advance and frozen for up to 3-4 months.
Tasty and sweet, containing almonds and kajuss. As you may know, it’s a traditional Maharashtra dessert.
It’s creamy, thick and delicious.
This recipe is, “A perfect innovative fulfilling meal”, This was handed down to me by my mother.