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At home in Switzerland, I can’t match Spanish weather most of the year, but I can cook foods that fill my kitchen with the flavors of Catalonia or Andalucia. Among those are bacalao (salt cod), olive oil, eggs, black eyed-peas, onions, capers, and garlic. Today I made a salad that uses all of them, and is a meal-in-a-bowl. [...] The first time we made yogurt, it was by accident. We live in Switzerland where even the boxed milk is tastier than anything fresh off the farm in the U.S. I never used to like drinking milk, but I’ve become a real convert since we moved here [...] I had some leftover goat cheese and was in the mood for a warm and aromatic breakfast, so I invented this frittata. It’s quick and very satisfying. The goat at the left is not the one who provided the cheese. She appeared in front of me as I was hiking up the north wall of [...] Last year I was lucky enough to live in a house instead of an apartment, with a big garden and a lawn. The lawn, like many things about the house, was a bit ragged and in spring it came up more dandelions than grass. I thought about weeding, but we were only renting the place for a year—not enough time to see serious yard work pay off. So, instead, I decided to to eat them. I adapted my usual recipe for sesame & spinach salad, and it worked very well with the greens. [...] I learned a lot from my Berlin studio mate, Paula. One of those things was how to make a great curried egg salad. Before Paula gave me the recipe, I didn’t believe that apples and eggs had any reason to keep company. We regularly served this as an appetizer or side dish at our monthly buffets, where we gathered English-speaking artists together for food, drink and conversation. I miss Paula since moving to Bern, but at least I can still make the salad. [...] Chopped liver was served as an appetizer at most of our holiday dinners.I loved it from the time I was a kid, unlike my brother who could not be convinced to eat anything besides hot dogs and and french fries. This is my mom’s recipe, though I don’t think she’s made it in 30 years. It’s brutally rich, but I can’t resist recreating it at least once a year. Not for the faint of heart or those who are on a low-cholesterol or low-fat diet. [...] My friend Paula, with whom I shared an art studio for an idyllic two years in Berlin, shared this recipe for bean and rosemary dip with me. It’s become one of my favorite party dips, and this recipe makes a party-sized serving. Making a quarter the amount will provide enough dip to serve four people as an appetizer or side dish at lunch or dinner. [...] A wonderful, rich appetizer with great flavor and aroma. It’s also extraordinarily simple. All you need is a perfectly ripe avocado, a little balsamic vinegar, and some fresh herbs. [...] |
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