Flavoured olive oil

This is a simple, cheap(er) kind of olive oil. Nothing really special about
the oil itself. So... We decided to give the insignificant and common olive
oil some personality. How? Well, our herb garden served as inspiration. We
added some of our fresh sage, oregano and French thyme. To complement the
herb flavours, we decided to add some Szechuan chillies and peppercorn.

Churrasco in chimichurri sauce with roasted potatoes and mustard greens

This is a classic Argentinean way of having a "churrasco a la plancha"
(iron-grilled steak). The steak is covered in our version of chimichurri
sauce which adds tanginess to the beed. In order to enjoy the flavours of
this churrasco, we decided to make something very simple to go on the side.
All our vegetables used as from our CSA farm. The potatoes are roasted in
the oven with olive oil, Spanish paprika, dried oregano, Kosher salt and
freshly ground pepper. We cooked the mustard greens with corn, adding a
touch of butter and anchovies. Anchovies have such a bad reputation and it
is really sad that this is the case. They add another dimension of flavours
and we are starting to suspect that if people using in more creative ways,
anchovies would be a great addition to so many dishes.

Olive and roasted bell peppers fugasse

 

Turkey breast with asparagus

 

Let them eat brioche!

Well, if this isn't a good way to start the day! We ordered these beautiful brioche pans from a food supplies catalogue and we were so excited to try these fantastic brioche a tete that we saw in Paris.

Pita

We are enjoying our Artisan Bread book so much that we couldn't wait to try
this recipe for Pita.

Mother's Day Breakfast

Mother's Day was the perfect occasion to try a new recipe for French
brioche. The result was amazing when combined with Nutella and fresh
raspberries.

Bibingka

This cake is cooked in banana leaf, another classic from the Philippines.

Puto

Puto is a steamed cake, a classic from the Philippines.

Pizza time!

We were both inspired by the arrival of new vegetable at the farmers market
and we thought they would go great in a homemade pizza. The first pizza had
roasted vegetables and Spanish anchovies. The second one is a combination of
tomatoes and rocket (arugula).

Artisan Bread

This is the main recipe of our book "Artisan Bread in five minutes a day."
This is a simple but delicious and versatile while artisan bread recipe.
From a simple base for garlic bread to the morning toast with Nutella.

First pasta with seasonal ingredients

The first produce we got this year from a farmers market is field spinach.
This simple and vitamine-rich vegetable inspired us to try this pasta with
shrimp.

Homemade sushi

We made sushi at home this winter. We still need to work on it but we think
we got the basic principle: make the rice right and the rest will follow!

Roasting our own coffee

We roasted our own coffee not too long ago. The results were amazing. Even
though we prefer darker roasts, with this air popcorn machine method we were
only able to obtain a more subtle flavour. The fresh aroma of these roasted
beans were amazing.

Breakfast in Argentina

This mocha coffee and freshly baked croissants complement each other at
Susana Marzola's Café in Villa María, Argentina.

Locro

Locro is perhaps the most popular dish since colonial times in Argentina.
It is prepared in many different ways but the basic ingredients for locro
are white corn, spicy sausage, sweet potatoes, beef and spices. Locro is
still very popular is most provinces of the country and it is religiously
eaten in national holidays.

Homemade bagels

Well... here it goes. When we decided to make some homemade bagels we had no idea it was this simple and that they were going to taste this good. This is a recipe found in the book "Artisan Bread in five minutes a day." We tossed some sesame seeds and poppy seeds on top. For some bagels we used some flax seed as well. The first step after making the dough and letting them rest, is to boil them in water (with a little bit of sugar and baking soda). Once they are firm, we bake them in the oven.
 

100% Whole Wheat Artisan Bread

We are trying more recipes from the book "Artisan Bread in Five minutes a day" (http://www.artisanbreadinfive.com/). Until we tried this recipe it was hard for us to come up with a good recipe for whole wheat bread. We are very happy for the results since the recipe balances the bitterness of the whole wheat flour with the sweetness of honey (bought at the St. Jacob's Market). We think the local clover honey makes a big difference.

We are back!

JenLuc are back. After a long period of cooking and new culinary experiences, it is time to start the gardening season with the intention to share our dishes with you all. We'll be posting new pictures of dishes we created during the Winter of 2009, a very busy time indeed but a very creative one as well. We can anticipate lots of artisan breads, baking, chocolate creations and also a new season with our Community-Supported Agriculture (CSA) membership.

Cocunut & Apricot bread

Christmas Cookies

The children in the family certainly got a treat this time! Each child received a personalized hand-decorated cookie with their initial.