Seared scallops with tarragon sauce

In the category most mouth-watering mollusk of the ocean, the award goes to Scallops

Citric mango and balsamic pie

Here is another Vonderful idea of Vhat you can cook Vith the brick sheets Ve spoke about last Veek!

THIS IS NOT A RRUSSIAN RRECIPE. I just truly enjoy the russian english accent. It’s exotic and sexy – much like my mango pie! 

Prosciutto and green onion bricks (puff pastry sheets)

During our childhood trips to Morocco with the family, the first day spent in Casablanca was always my favorite. My superwoman grandma would often come pick us up at the airport with her old car (we’re talking a real clunker with no power steering here!). We would then undergo an average of three near death experiences, as Moroccans have never heard of the concept of blind spot. My grandma use to say, “any car behind us is responsible for themselves”.

Once arrived, I remember opening the door to her apartment and taking in that familiar scent of all those spices and inviting warmth. Each and every time, it would just fill me with that overwhelming sentiment of familiarity and belonging.

Asparagus and black pudding ravioli with bread cream sauce

I know most of you probably don’t like black pudding, but I dare you to try it if 1- you never tried it OR 2- you only tried it when your mom forced you 20 years ago. I’m serious. I made my own little survey and people telling me they hate pudding are almost always traumatized victims. They were forced at a very young age to bite into a blood sausage and are still bearing the psychological sequela of eating blood. I say go against your fears people! Let’s cure the bloody puddingphobia! It is delightful and for those brave enough to eat it you will discover a rich, nutty, and creamy flavor—like chocolate, but savory.

Honey almond pie

My girlfriends and I

We use to love getting ready all together before going out. This part was almost more exciting then the going out part! We would make drinks, exchange clothes and talk about important political matters…boys!

Times have changed. I still have the same group of 10 brilliant, hot and extremely funny girlfriends but we all turned into foodies. Cooking together, sharing our latest recipe ideas and discovering new restaurants have replaced the holly ceremony of ironing each other’s hair before going out.

Last week we organized a potluck dinner where everyone had to bring a dish to share (cause we care!).  As always there was a disproportional amount of food! I was in charge of the dessert, the part of the dinner girls normally skip when they ate too much. I chose to bake a pie that looks so delicious it just makes you want to have a bite even when your full and your pants are tight!

I decided to bake my pie in a Moroccan plate  (tagine).  The honey and almond pie really reminds me of the traditional honey soaked pastries we find in Morocco.

Smashed beets with greens, goat cheese and garlic chips

Obsession

Everyone has one. If you claim you don’t, you are most probably lying.

For some people it’s something simple like diet coke or the angry birds game. For others, it’s not so simple like crack.

I’ve developed a new obsession of my own. Beets. I’m starting to think I may need to seek help. I think about all the fun stuff I could do with them little red bulbs REALLY often. The beet posting is only beginning.

Salt-Crusted Chicken

For this recipe I chose chicken breasts because it was this week’s special at the supermarket. I usually really dislike chicken breasts. It’s dry, without taste, boring, sad :(, makes me feel like I’m on a diet and have I mentioned DRY as in I need a class of water to down it! However, for 2$ the whole breast I had to find a way to hydrate and put some life into this pollito!

The Salt crusted technique: this technique is primarily done with fish, but can also be done with vegetables and other meats. The food is first covered with a thick salt dough (mixture of egg whites, salt and flour), and baked in the oven. The salt seals in the moisture and when the dish comes out of the oven, you crack open the hardened, golden salt shell to unearth a moist, evenly cooked and fragrant buried treasure.

Un-Valentine’s day BLOODY RED beet gnocchi

And here it is again: VD. The day the uncoupled become keenly aware of just how uncouple-y they are. If you happen to be a coupled betch then you probably told your boyfriend that you didn’t want anything for VD basically because it’s just the consumerist-oriented and entirely arbitrary, manipulative and shallow interpretation of romance day. BUT really if he doesn’t do something special you are CLEARLY going to be disappointed and maybe even pissed at him for failing the test he wasn’t even aware he was passing in the first place!

Either way, we don’t give a SCHEISSE because this year valentine’s day is cancelled! True fact. Here’s the mathematical proof 14-02-12=0.

This year, celebrate the nonexistence of valentine’s day by stuffing your face with these little love blood puffs!

Orange Salmon

Ok so I’m usually of those who think mixing fruits and fish is a bit tacky! However, I definitely was happily surprised at this recipe. It’s tasty quick and simple as hell – perfect for a week night dinner.

We had oranges and unfrozen salmon we needed to eat. 1+1=Orange Salmon. But my dad and I preparing diner means 2 cooks+1 kitchen = crap I’m the sous-chef slash photographer cause he doesn’t let me do anything!!

Bake your bread at home – The no-knead recipe that any 4 years old could do!

You may have seen this recipe. It’s been burning up the Internet since it first came out in 2006. It’s insanely simple. And the final product is insanely artisan, given the paucity of work behind it. I estimate ingredients for this bread cost about 50 cents – you would pay $3.00 to $4.00 for this loaf in an artisan bakery! Plus, there is NO KNEADING! None! Time does all the work in creating the gluten that gives bread its unique structure. Its creator, Jim Lahey from NYC’s Sullivan Street Bakery, says any 4-year-old could do it. There is no doubt about it!

A sweet tour around Paris – Bakeries and pastry shops hopping

Lately, I’ve been questioning myself about what I want to do next. Do I want to work in an office and cook as a hobby? Or do I want to really dedicate myself to it and study to become a baker? And so I visited Paris…

I took a whole day to myself to take some classes and make a tour of some of Paris best bakeries and pastry shops and there it was…no doubts remained. I need to be part of this world.

Gouda and red cabbage grilled cheese

Sunday lunch:)

Pork Tenderloin With Burnt Brown Sugar, Orange Confit and Thyme

Store

• Location: Montreal
• Arrived: 5 hours ago
• Number of days spent out the country: 1350
• $ spent in luggage overweight: 300
• number of falls on hidden ice under the snow: 1
• Temperature in BA: 20˚C
• Temperature in Montreal: -8˚C
• State of mind: Why the fuck did I come back here!! (but yet still smiling cause ill get a white xmas tomorrow)

So there it is….my last post inspired by my life in BA.  Just before leaving  I discovered Francis Mallmann’s last book  Siete Fuegos. I can’t stop looking at it. I’m literally obsessed with it. If you want to make yourself or  someone you really really love  the perfect Christmas gift THIS IS IT!!!

Choco-Pear Tart

GOD this tart is sooo goood!! I made it twice this week and my friends went crazy in the coconut about it. The refreshing pear juices cut through the rich chocolate flavour. Cheap and easy to make. Ideal for any dinner party. Just don’t forget to bring the recipe along because everyone will ask for it!

Quails with chorizo and peppers

Its no turkey, but its definitely a great solution if you plan on spending thanksgiving with just a few people and want to avoid eating turkey left overs for a week.

If you are in Argentina you can find quails in the Mercado de Belgrano. Also If your looking to serve this dish with orzo, you can find it in my favorite store in BA: Damasco.

Zucchini Crumble with feta and cereals

I opened the door to my empty fridge at lunch time today. I wasn’t very inspired until I notice a piece of feta cheese and two zucchinis lying on the top shelf looking at me with their sad eyes! So, this is what I came up with.

Its fast, healthy and delicious! You can also serve it as a side dish at dinner.

Moroccan Roasted Pepper and Tomato Salad (Tchoutchouka)

I have been really sick all week. So, when I asked myself what I really wanted to eat, what would make me feel better this is what came to my mind!

 Tchouktchouka is as traditional a Moroccan dish as traditional can get. Dip your bread in it, serve it as a side dish, sandwich spread or Moroccan-style bruschetta on crusty whole-grain bread. It is guaranteed delicious any way you choose to eat it and well worth a try!

Peach raspberry gone in a second cake

Yum yum yum this pretty little cake is perfect. Not to sweet, moist as hell and spongy!! It’s fast and simple to make so I recommend you bring this to the next party you attend and you my friend will be the rockstar of the evening!!!

I only made half the recipe because we were only three girls, three little birds…..haaah we ate it ALL.

Cod Papillote

My friends and family keep telling me the weather is still hot in Montreal these days. And we’re in October!! Well here in Buenos Aires, the heat is slowly making its appearance too.

The following recipe extremely easy to make and is perfect to celebrate the remaining or the first sunny days of the season. I suggest serving the dish immediately after taking it out of the oven, just around that time where the man of your dreams tells you how good you look tonight and pours you a glass of your favorite white wine..…..Whaaat!?? IT IS POSSIBLE!

I call it the Exotic Cod en Papillote!

La locura de la Arepa. EPA!!

Arepa de Pabellón – Caracas Bar

An arepa is a dish made of ground corn dough or cooked flour, popular in Colombia,Venezuela and other Spanish speaking countries. It is similar to the Mesoamerican tortilla and even more to the Salvadoran pupusa. Arepas can also be found in Panama, Puerto Rico and the Canary Islands.

My love story with arepas started back when I was in Puerto la Cruz, Venezuela. Arepas are almost a substitute for bread in Venezuela. So, everyday, the family I was staying with tried to teach me “como amasar una arepa”. After a week, I came to the conclusion that the only way to look cool while kneading arepas was to be Venezuelan (or George Clooney – because the guy looks cool no matter what). Their hands go so fast during the preparation and the result is a perfect circle shaped arepa.