Grissini
Roasted Broccolini with Smoked Paprika Vinaigrette
Sourdough Bread
Burrata and Heirloom Tomatoes
Black Pepper Tofu
Gelatinas
Kouign Amann
Grilled Red Onions with Sage Pesto
Smoked Salmon Salad with Edible Flowers
Orecchiette with Kale and Breadcrumbs
Overnight Yeast Waffles
Garlic Shrimp and White Beans
Smoked Salmon Crostini
French Macarons
Cinnamon French Toast
This was my first time preparing tapioca pudding. This recipe is from Heidi Swanson’s book, Super Natural Every Day. She recommends a light touch with the honey and rose water, and garnishing with chopped toasted pistachios or sliced fresh raspberries.
This recipe is from Yotam Ottolenghi’s book Plenty. The combination of grilled zucchini, hazelnuts and Parmesan is really lovely. I don’t have purple basil in my herb garden, so I simply substituted with some mixed green lettuce.
I’ve been experimenting with different types of marmalades and jams—practically any fruit may be used to make some form of spread. This recipe comes from Elizabeth Field’s book Marmalade: Sweet and Savory Spreads for a Sophisticated Taste.
Ginger snaps are more of a holiday cookie, but I love the way the kitchen smells after baking them. The recipe below is from Alice Waters’ The Art of Simple Food. You can adjust the spices to suit your taste. I like to add a pinch of ground cardamom, cloves, nutmeg and allspice.
GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.
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When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.
Alejandra's Kitchen 