A journal-style log of my kitchen experiments. Click any dish to open a mini entry with how I approached it, what I learned and a short recipe.
Start by sautéing onions, carrots and celery in olive oil. Add garlic, potatoes and your favorite winter vegetables, then cover with stock. Simmer until everything is soft, blend partially for a creamy-but-textured result and finish with lemon, black pepper and fresh herbs.
Marinate chicken in yogurt, garlic, ginger and spices. Sear on high heat until lightly charred, then set aside. In the same pan cook onions, tomato paste and garam masala, deglaze with a splash of water and add cream. Return the chicken and simmer until the sauce is thick and shiny.
Soak rice paper sheets briefly in warm water, then fill with a mixture of feta, parsley and a touch of yogurt. Roll tight, brush with olive oil and pan-fry on medium heat until both sides are golden and blistered. Serve immediately with thick yogurt and chili butter.
Blanch cabbage leaves until flexible. Mix minced meat, rice, onions, tomato paste and spices for the filling. Place a spoonful on each leaf, roll tightly and pack into a pot. Cover with a thin tomato sauce and cook gently until the rice is soft and the flavors merge.
Combine cooked white beans with thinly sliced onions, parsley and tomatoes. Whisk olive oil, lemon juice, vinegar, tahini, garlic and a bit of cumin. Toss everything together, season generously with salt and let it rest a few minutes so the flavors settle.
Season meat with salt, pepper and olive oil, then grill or pan-sear until nicely browned outside and juicy inside. Serve with rice or bread, a quick salad of tomatoes and cucumbers, and a spoonful of yogurt. Keep the seasoning simple so it stays repeatable on busy days.
Start by sweating garlic in olive oil on low heat, then add a ladle of starchy pasta water and cream. Simmer until slightly thickened, then toss in al dente pasta with parmesan and a squeeze of lemon. Season aggressively with salt and pepper, and finish with fresh herbs.
Toast brioche buns in butter. Form thin patties and smash them on a ripping hot pan, seasoning only with salt and pepper. Add cheese right before taking them off. Stack with a simple sauce (mayo, mustard, pickles), crunchy lettuce and tomato. Wrap in paper for a minute so everything bonds together.
Fry or scramble eggs slowly in butter so they stay soft. Warm up thick slices of bread in the same pan for extra flavor. Add sliced tomatoes, olives and a bit of cheese on the side. Serve with strong coffee and a 10-minute plan for the day.
Bake a thin cocoa sponge with less sugar than usual. While it cools, whip cold cream with a touch of honey and vanilla. Layer sponge, cream and shaved dark chocolate. Chill for at least 30 minutes so the textures merge without becoming heavy.