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Tastes from Around the World
Winter Red Kimchi
Winter Red Kimchi is my first effort with fermentation other than beer and a good sour mash. This is the new southern cole slaw!
Cachapas
Buttered Venezuelan Cachapas make a great breakfast, but with cheese and ham, chicharrone, or carne mechada make a fabulous lunch or dinner!
Italian Butter
Italian butter of course, is olive oil. This is combined with herbs and spices for a heavenly mixture to sop up with dinner bread.
Gnocchi In Ricotta Cream Sauce With Truffles
Tender Gnocchi in Ricotta Cream Sauce is creamy, cheesy Italian goodness. A few shaven slices of black winter truffle make it next level.
Goat Cheese Dumplings
Goat Cheese Dumplings have Russian roots. Tvorog cheese is only available in Baltic states, so we used an Arkansas filling!
Vichyssoise
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
