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Private Notes
Radicchio risotto with amarone wine; extruded rigatoni; beef braised in two courses.
Spinach and leek pie; honey semolina custard pie called galaktoboureko; grilled fish in fig leaves; fish in fig leaves with fig salsa.
Traditional lamb tangia; modern chicken tangia with dried cherries and almonds; khobz bread.
Stroopwafel cookies; almond cookies; sbrisolona; coconut macaroons; burnt caramel ice cream sandwiches.
Chicken pastissada with polenta; tomato corn chowder; eggs in purgatory.
Fried olives; olive and dried fig tapenade; warm marinated olives; pissaladiere; chickpea, herb and olive salad Provencal; roast side of salmon with olive salsa verde; olive oil cake.
Goat cheese tart with figs and prosciutto; fig jam with Armagnac.
Tarts, pretzels and riesling wine from Alsace, France; recipes include Maldon salt pretzels and tarte flambee.
Beef kefta and garden salad; roasted beets, pistachios and cumin; roasted carrots with sheep feta and orange; cherry tomato, preserved lemon and roasted yellow peppers.
Moussaka; skordalia with spinach and walnuts; pastitsio.
Homemade tortelloni; spinach pasta -- ravioli with tomatoes and basil; red pepper linguine with saffron, paprika, cayenne, clams and tomato; pappardelle with herbs.
Sauerkraut with pork shoulder and sausages; roasted beet salad with watercress and hazelnuts.
Four-step traditional couscous; couscous, chickpea, lemon and ginger salad; a dessert made with orange blossom water, honey, dried apricots, pistachio and couscous.
