Braised leeks and scallions have been around for quite some time, and they are absolutely delicious on their own. Yet a little fiddling, some added Mozzarella di Bufala and stale bread can turn this basic vegetable into an incredible elegant appetizer.
How’s the cookie situation in your house, this very Christmas-y morning? Are cookies and gingerbreads still piling up high on decorative plates? Or have certain types of cookies already vanished into belly nirvana?
Thanks to our dear friends Hande and Theo we discovered the beauty of Lake Neusiedl in Austria six or seven years ago. Ever since we made it a habit to annually meet there during late summer, to indulge in the world’s best tomatoes, some fab wine and seriously good food.
Isn’t it funny how the same thing that made you dread one subject can make you love another? When I think about my time at the university – I studied law – what I had hated most was the fact that law seemed so inexhaustible, like I’d never be able to conquer the complete discipline, knowing and understanding it all. Many years later, the sight of ever-changing loose leaf law collections like Schönfelder still gives me a feeling of reluctance and creeps. But what does that have to do with cooking and baking?
