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Beetsa

pizza with beets, arugula, pesto and goat cheese

I always did – and always will – love the rhythm of life in Spain. Getting up late, staying up even later, eating very late – no problem for me. So when my husband decided to go back to coaching soccer and I was faced with the fact that at least twice a week he would not be home for dinner before the time some folks already hit the sack, I was, let’s say, pleasantly motivated.

This meant that I would have to come up with late night meals for just the two of us, suppers that could be prepped ahead of time and finished off at the last minute. Dinners that taste wonderful, that make one feel welcomed, that remind one how good life is. What a wonderful little challenge to throw myself into!

golden and red beets Continue reading “Beetsa” »

Past Supper #19 – Wintery Goodness

melted cheese in pork chops

melted cheese in pork chops

Ok, most of you may smile when I start talking about winter and its meals. But believe me: Even here in sunny Florida, as opposed to what most people think, there are seasons. And the mornings and evenings are cooler now than they were a few months back, and just as we enjoy donning some boots every now and then, or wearing a sweater instead of the usual t-shirt, we do celebrate warming, hearty meals. The pork chop, pounded, topped with thick cuts of finest Gruyère, then patched together with toothpicks and grilled to perfection, was such a dinner. The mix of pan fried white and sweet potatoes and crunchy green beans complemented the soothing effect of this dinner. Oh yes!

Portugese Patterns

portuguese tiles

ceramic tile

Portugal has been one of those few European countries to which for some reason both my husband and myself never had been to. We had often been very close by, in Spain, we had seen pictures, heard recounts and read articles though. According to them, every pore and place of this history laden little country sounded fantastic, and a few weeks back we finally decided to go see for ourselves and travel to Portugal.

What a great decision this was! Even though our expectations were high, we did not get disappointed in any way. The cities are charmful and pictuesque, full of art and beauty stories, the villages and landscapes ever changing, rural and genuine. There’s colors and gardens and architectural styles, orchards and green spaces and traditions. The people act calm, friendly and helpful towards strangers, and seem like a happy and serene bunch between themselves.

pulpo

vineyards in the duoro

And the food, oh the glorious food, is an entire story on its own. Portugese food is down to earth and does, what food first and foremost used to be and (at least there, how refreshing to witness) still is intended to do: It nourishes. Both the body and the soul, and abundantly so. There is little Froufrou in Portugese food, and much honesty. Animals and plants are used in their entiety. So one will get served pig ears instead of just the loin, turnip greens instead of just turnip, or tiny, whole fishes, eyes, fins and all. Continue reading “Portugese Patterns” »

Make Your Radishes Blush

radish preserves

Colors make me happy. Preserving food does, too. Now put the two together, and you have an immensely happy Caroline.

That’s exactly what happened yesterday. Admiring the radishes my favorite farmer friends had gifted me with – taking in all the shades of purple, pink and white, plus the fascinating black, as well as the various shapes and external textures – I realized that soon it would be way too hot down here for them to grow, and I would be left without the crunchy little rounds. Unless I pickled them. So I did.

Continue reading “Make Your Radishes Blush” »

Past Supper #18 – Use-Up-All-Those-Herbs Trinity

herb based dinner

It’s rather nice having to deal with good problems. Like the one of getting way too big boxes filled with way too many herbs from various farmer friends, and this at a weekly basis. So last night I used the one batch of pesto I had prepared – no basil, but chervil, mint, lemon balm and dill – on bruschetta. I pepped up a salad with all my beautiful garlic chive. And I infused the baked potatoes with potent rosemary. Oh boy, what a supper. – And now our fridge is ready for new arrivals.