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Today, we prepared an elegant squash soup accented with dry sherry. We also served blanched kale, chopped finely and graced with sauce Mornay, a classical cheese sauce. |
Here are the recipes.
Archive for September, 2006
Squash and Kale
Thai Eggplant, Red Peppers, and Meatballs
Today, we prepared three dishes.
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First, we prepared Thai Eggplant with a spicy green curry sauce and coconut milk. |
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Next, we stewed a colorful assortment of sweet peppers in a classical Italian dish called Peperonata. |
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Finally, we prepared Polpete, Italian meatballs, with a combination of ground pork and beef, flavored with parmesan cheese. |
Here are the recipes.
Plantain and Eggplant
Today, we prepared two simple dishes that are mainstays of their cuisines.
The first was pan-roasted plantain, a staple in Latin America and the Carribean. The secret of this dish is to wait for the plantain’s skin to turn black as show by the left picture. Black = Sweet.
The second was baba ghanoush, a roasted eggplant dip that is very popular in the Middle East and the Mediterranean.
Here are the recipes.
Luigi Cooks 