...time to taste

"Sandita" Gazpacho

My friends from Spain came to visit and what a treat it is to have them here! We head to the Green Market and Pablo is inspired to make gazpacho. All you need is a cucumber, pepper, ripe tomatoes, garlic, onion, pieces of bread, sherry vinegar, extra virgin olive oil, salt, and a little water. Let them marinated over night and give it a good blend the next day.Strain and serve chilled in a beautiful bowl or glass. Thank you Pablo and Bego for giving me a big taste of Spain.

Poulet

Composition

poulet

potato spere

bell pepper

black sesame 

baby greens

Cheesecake in a jar

There's some creme fraiche I need to use up before it goes bad...decided to make cheesecake in a jar, inspired by Chezpim...cream cheese, crem fraiche, eggs, sugar,  roasted nectarine covered in love liquid (calvador and honey) and garnished with lemon verbena. 

Roasted nectarine in calvados

Composition

nectarine

calvados

honey

butter

melon

lemon verbena

Aldea Retaurant

Sushi at home

David came home with a bag of goodies from a course he took at the Japanese Culinary Center. Inside are a few seasonal fish from Japan: young snapper, half beak, horse mackerel, sardine, and fluke.

The kasugodai (baby snapper) gets a little torch and what amazing aroma! We didn't do too much to them, except a little salt and vinegar.