18th June 2022

Bresse chicken, morels, and yellow wine

The Doubs area is in the east of France, between the Jura and Switzerland, and is blessed with good products such as the Bresse chicken. These birds with red combs, white feathers and dark blue feet symbolise the French flag. Their special treatment makes them a reference in gastronomy. The yellow wine is a strong kid of wine with a taste close to sherry and […]

10th March 2022

Wonton with shrimps

Wonton are Chinese filled dumplings to use in a soup or steamed, either alone or part of a dim-sum assortment.
This is a simple recipe with shrimps, vegetables and herbs.

30th November 2021

My father’s favourite dessert with pears, ginger and dough

If there is one thing that my father cherishes from the Amsterdam-Jewish ancestry on his mother’s side, then it is this dessert that he often makes himself.
It’s called “Peren & Kuchel” in Dutch/Yiddish and that means ‘pears and cake’ but that does not really describe it well as the ‘cake’ is a ball of dough that slowly cooks in the pear-liquid.

21st November 2021

Pancakes, à ma façon

Pancakes are so well-known and common that there are many recipes. I started making mine from a Dutch cookery book ‘Margriet” that my parents gave me when I left the house to study. For a while, I added yeast to get thicker pancakes as I was looking for a more substantial dish than the French crêpes that are great for desserts but not as a […]

14th March 2021

Axoa, a Basque veal dish

I had been reading a book that involved a police woman from the Basque country and I wanted to prepare something of the local cuisine. Axoa is a dish of simmered shoulder of veal with peppers, chili and Espelette chili powder. I first cut a red and yellow bell pepper into small squares and chopped up a large onion. Then I sliced the veal in […]