This gluten-free chickpea crêpe (Farinata), is a fabulous flatbread and a great italian substitute for pizza dough. It’s delicious alone or served with cheese, artichockes and sauteed onions. photos coco zordan A bit of History: Farinata, socca, or cecina is a sort of thin crêpe of chickpea flour originating in Genoa […]
Stuffed zucchini are a wonderful main dish in the summer months, and these, which have a ham filling, will also work for an elegant meal. I usually use the round zucchini, but also the regular ones, easier to find year-round, can be used. For vegetarians: you can eliminate the ham […]
In addition to its earthy flavor, squash is rich in beta carotenes, which are used to make vitamin A, an important vitamin for one’s vision and bone growth. Pumpkins in particular are rich in lutein, which may help to lower the risk of cataracts, and the potassium in squash […]
The ideal salad for the winter holidays: it tastes delicious, it’s colorful and looks great on the table : ). Dress with mustard vinaigrette or just olive oil, lemon, salt and pepper.photos coco zordan
The tarte tatin (pronounced tart tah-TAN) is an upside-down tart, traditionally made with butter, sugar, apples and a pastry crust — but many creative cooks have found interesting ways to reinvent this classic French dish with vegetables instead of fruit, making what was once a sweet treat a savory indulgence. Here’s […]
Ragu’ alla Bolognese is a famous typical sauce of Emilia Romagna, made with three different kinds of ground meat. In the rest of Italy there are many versions which can vary in the amount of sauce and kind of meat. An official recipe for Bolognese sauce, was filed on October 17, […]
Almond cakes are totally happy to be gluten-free. More power to them. To make it more golosa add some whipped cream or a scoop of vanilla ice-cream. Or just enjoy it as is! photos by coco zordan
A 5-minute recipe to make a dough that will allow you making bread, pizza or focaccia. Isn’t it great? You can use either a food processor or a mixer. Kept in a ziplock the dough will last for at least a week in the fridge. photos by coco zordan
This is a quick and easy bechamel sauce, base for many recipes. A bit of history: The Béchamel sauce was used for centuries in Tuscan and Emilian cuisine and was imported in France by the cuisiniers of Marie de’ Medici second wife of King Henry IV of France. Then the […]
Roast your chicken while you’re doing yoga, running on the aqueduct or just sitting at your laptop! Slow-roasting will keep the chicken nice and moist without keeping you in the kitchen. Adding the potatoes to the roasting pot infuses them with plenty of flavour, too. organic chicken from Cowberry Crossing Farm sold […]