We are thrilled to have welcomed our new baby boy Nicolas on March 13th.  He is beautiful and perfect just like his brother Gabriel!   I haven't written in my blog in the last month or so but that is to be expected.  First few weeks with a new baby are exciting, exhausting and filled with new hopes, and I embrace the whole of the magical ride.  These beginning moments however can include your head bopping from side to side like you ...
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While visiting Barcelona a few years ago I ate a sweet and savory cauliflower tapas that left me happily traumatized.  I now make this dish when I want a taste of Spain or to remember an afternoon with Gaudi and visiting the amazing  Picasso museum in Barcelona.  I dream of  going back to Spain with my son and have him sample both the art and food of this region.  It is so true when Latinos coming back from Spain say "que bien se c...
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I recently saw a recipe for chocolate banana bonbons but couldn't remember where.  I do recall though that the process required melting the milk chocolate and then freezing the bonbons.  The cover to the bananas was simply chocolate (I used dark instead of milk)  and almonds that I decided to substitute with walnuts.  I also added basil to the recipe.  Chocolate and basil go well together since the smokiness of the dark chocolate c...
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Seaweed or nori (sea vegetable) rolls are an easy and beautiful delicacy you can serve for a light main meal or as appetizer maki bites.  Arrange the maki on a nice plate or tray and you have a centerpiece for any cocktail party or get together.  Best part is that these rolls are as delicious as they are colorful and they take very little time to make. I made these seaweed rolls with spinach, scallions, quinoa, cucumbers and strawb...
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Portobello mushrooms have great consistency and texture and can please even the most hard-core carnivores.  Simply baked Portobellos are already delicious all on their own.  Add tofu ricotta on top and it gets more interesting as you create a sophisticated hearty meal to serve on any occasion.   I am thinking as a lovely dinner entrée or as an appetizer if you cut up each mushroom into four pieces. Tofu in its raw state is qu...
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I love the idea of cupid piercing my heart and that my husband remembers Valentine's Day, even if it is a made up Hallmark holiday.  Sounds simple but I do see Valentine's Day as another opportunity to celebrate one another, whether these are significant mates, friends, family, pets, you name it.  Our family doesn't go out to dinner on this day but I will make a simple nice meal for the three of us and of course a sweet something ...
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Olives in the raw are bitter, mostly inedible and not much to look at.  But cured olives are savory, rich tasting and full of color.  I remember growing up in Peru, my grandfather Pepe a man of the land and an amazing cook, would bring home sacks of dry black olives that he would cure and integrate into different dishes. A black olive and onion salsa was one of his recipes and a home staple that we served with bread, over rice and...
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I know this month appears to be about chocolate and it's not even Valentine's Day.  But what is a girl to do with these chocolate cravings?  Eat your dark chocolate I say. Chocolate pudding can be made in several ways and usually you would need chocolate, some sort of milk,  starch to keep it all together and heat to cook it with.  That's all good but this time I wanted my dessert as quickly as possible so I decided on a ...
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This recipe for succulent roasted brussel sprouts came from the website of  Cafe Gratitude, a collection of vegan eateries in California.  The restaurant group has a dedicated area where visitors can choose from a short seasonal list of recipes.  I love brussel sprouts in general but this miso glaze made with Tamari, maple syrup, red miso and apple cider gives these green babies an extra yum.  The asian-inspired dish is that com...
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Sinful is the only way to describe this rich moist cake.  The chocolate is deep without being bitter and the texture is almost that of thick mouse but with tiny air pockets of sponge that give it just the right balance.  And the buttercream will leave you moaning in delight while gently dissipating on your tongue without leaving a filmy sliver on the roof of your mouth.  I swear it is all true.  John turned 40 and I couldn't thi...
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