Recipes using the Parisi family’s great fresh produce!
Vietnamese Pickled Vegetables(Đồ Chua) Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Vietnamese pickled vegetables, called do chua (đồ chua) in Vietnamese, are super easy to make and delicious served alongside any southeast Asian dishes. Traditionally vegetables were pickled during the warmer months when they were abundant, so they […]
Rouille (Spicy Mayonnaise) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can […]
Ginger & Garlic Paste Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Ginger and garlic paste is a base for many Indian and south east Asian dishes. This recipe is inspired by the Thai version which also includes coriander root. You can buy ginger and garlic paste already […]
How To Make Caramelized Onion Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Good caramelized onion takes a steak sandwich, hamburger, or simple grilled sausages, from good to great! You can’t rush caramelised onions, it’s worth taking the time to reduce them down to a really dark, sticky mass. […]
How To Cook With Banana Leaves Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Banana leaves are wonderfully versatile. They can be used to wrap all sorts of food for cooking and presentation and also as plates or serving platters. If you – or a neighbour – don’t have […]
Chicory Gratin Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! In northern Europe, notably Switzerland, the greens of chard, chicory and curly endive are often discarded, as it’s the crisp stems that are prized. There’s no need to waste either part of these tasty, healthy vegetables. Use the […]
How To Prepare Artichokes For Cooking Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Thorny, primitive-looking globe artichokes are a member of the thistle family and one of my favourite vegetables. Globe artichokes – not to be confused with potato-like Jerusalem artichokes, which are a different vegetable altogether – […]
Eggplant Fatteh Like this recipe? You’ll love my online Lebanese cooking class! Fatteh comes from the Arabic verb to ‘break up’ or ‘crumble’, which is what’s done to the stale flatbread in this eggplant fatteh recipe. Fatteh is one of those ingenious peasant dishes created to ensure nothing goes to waste and it’s a great […]
Fattoush Like this recipe? You’ll love my online Lebanese cooking class! Whenever I have stale Lebanese bread I generally turn it into pita crisps, then use some of them to make fattoush, one of the easiest and most delicious salads. There are as many variations on fattoush as there are Lebanese cooks. Some recipes include […]
Lebanese Cauliflower Like this recipe? You’ll love my online Lebanese cooking class! I love the deep-fried cauliflower often seen as part of a Lebanese mezze, but it can be a touch oily. So I usually roast my Lebanese cauliflower in the oven instead. Roasting gives the same great caramelised flavour with less mess and fewer […]
