– Click here for this recipe in Dutch -> Bloemkoolpuree met Boursin –
I wanted to share his recipe with you last week but I happened to have a few bad days (stupid hormones!) and our home server on which I’m keeping my photos broke down suddenly so I couldn’t edit them.
But a new week means new opportunities, so here it is: Cauliflower mash with boursin! I had often heard of it but never tried it myself. That’s because I am not so fond of cauliflower, but I found out last summer that cauliflower is so delicious when roasted (see Miso roasted cauliflower)!
For New Years we went a few days to a cabin in the mountains with friends. Snowy mountains that is, yes even in California!! On the day we drove up the mountains we found ourselves in a huge snow storm. That storm was
– Click here for this recipe in Dutch -> Zelf kimchi maken –
I don’t think I’ve even heard of kimchi while living in the Netherlands. But thankfully LA is a melting pot of cultures so right after moving here I was introduced to kimchi.
Kimchi is a Korean side dish made of fermented vegetables. Many vegetables and spices are used to made into kimchi but the most well known one is kimchi made of napa cabbage fermented in kochukaru. Kimchi is eaten as a side dish, served raw with rice and Korean barbecue. But you can also make some delicious fried rice with it! Next week I’ll share that recipe.
Is the first thing you think ‘yuck’ when you
Do you know sunchokes? No? And have you ever heard of Jerusalem artichokes? It’s the same root vegetable and it’s also called topinambour, earth apple, sunroot or earth pear (in Dutch it’s called earth pear or topinambour).
They look a little like bloathed ginger roots but they are actually the edible roots of a North American sunflower plant.
I really like this explanation of where the name ‘Jerusalem Artichoke’ came from
Can somebody please explain why the Americans celebrate Saint Patrick’s Day, which is an Irish holiday?
My sister is visiting and I explained it to her as ‘the Americans just like holidays, so they adapted this Irish holiday’.
But please tell me if I’m correct and besides that… Whát are we actually celebrating? I know about the green color, the clovers and those leprechauns. But why? And how?
What is a better combination with lamb than peas and mint? Uhm… nothing! Lamb, peas and mint are truly a match made in heaven!
So as a side dish for the Lamb stew with porcini I made these potato and peas rosettes. Because why would you serve just regular roasted potatoes or a mashed potatoes if you can make this more fun? Look how festive these rosettes are.