This salad is served as a cold appetizer usually during the holidays, paired with toasted walnuts.
- 2 medium size leeks, washed and trimmed
- 1 tablespoon of salt
- 1 tablespoon of pepper
- Juice from one lemon
- 1 tablespoon of Dijon mustard
- 1/4 cup of vegetable oil
- 1/3 cup of chopped toasted walnuts
Boil the leeks for about 45 minutes. When they are ready, rinse them under cold water and drain them very well. Chop them small. Prepare the dressing: mix all of the ingredients in a small bowl. Pour the dressing over the leeks and top with chopped
4 ears corn
2 tbsp of olive oil
2 tbsp of lemon juice
Turn the broiler on. In a small bowl, mix the olive oil, lemon juice, salt and pepper. Pour over the corn and grill in the oven for about 8 to 10 minutes on each side.
Serve with cilantro and goat cheese.
Ever since I developed my passion for cooking, anytime I start a conversation with close friends I ask what are they having for dinner or what did they cook the night before. I first thought it was a strange question to ask but then I realized that I am constantly thinkng about what to cook for the next day or what dessert I can come up with. And any time I start dreaming, I dream about food. Obviously. So today I ran into my best friend/neighbor – if you get lucky to have your best friend who happens to live in your building, you know the happiness of sharing meals, coffee, errands and cooking creations together. So today as usual I asked her what is she making for dinner and she told me asparagus flans inspired from a French recipe. I was very curious to try. This is a new way to cook asparagus, different than roasting or boiling. I loved every bite of it.
- 1 pound of trimmed asparagus
- 1 cup of sour cream
- 5 eggs
- 1/4 Parmesan
- Lemon zest
Boil the asparagus and drain them very well. Transfer the asparagus to a food processor and pulse until it becomes like a puree. In the bowl of a mixer, beat the eggs for about 5 minutes. Add the asparagus puree, sour cream, Parmesan, salt and pepper, lemon zest and mix very well. Pour into ramekins already greased and baked at 350 for 40min.
2 flour tortillas
3 slices of mozarella cheese
3 slices of pepper: red, yellow, green
Butter or cooking spray
Heat up the butter in a large pan. When it’s hot, place the first tortilla flat, add the peppers and the cheese and cover with the second tortilla. Press down with a spatula. After 2-3 minutes, flip it very carefully on the other side and toast it for again 2 to 3 minutes.