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Francesinha – French Girl – is a typical portuguese dish, originally from Oporto.
The legend says that the portuguese emigrant Daniel David Silva, influenced by the croque-monsieur, created this dish baptizing it with this name because the spiciest woman he knew was the french. Later, was created the sauce, a secret recipe that I will share with you!
Sometimes we pretend we know about other cultures when we make a meal. Did you know that the origins of the word picnic are French? My apologies to all French people, I still have a lot to learn! But I do know that dessert is important, so I had to sneak in a few cookies :)
On cold winter days when I don't find much motivation to move to cook something I stick to an easy (and delicious) tomato soup recipe ! Delicious and great for motivation to keep on working through the chilly days of winter.
A not-so-traditional Irish salad but made with the gorgeous original, Irish farmhouse blue cheese; Irish Cashel Blue. Hazelnuts have long featured in Irish folklore and were seen to represent wisdom and poetic inspiration. Add some pear and spinach and you have a salad worthy of a saint! From a series of recipes to celebrate Saint Patrick's Day, gather your green shamrock, pin on your green badge and enjoy!
This is my norma and goat cheese pasta, norma is an Italian sauce made with aubergines, tomato passata and salty ricotta. In this case I tried it with goat cheese, which in my opinion matches perfectly with the other ingredients. The tricks for a good result is to cook really well the aubergines, so as to get rid of the unwanted water that is trapped inside, and they become more tasty. To do this, remember to stir continuosly them otherwise they get burned and the taste is ruined. Then, when you add the tomato passata regulate the taste with a pinch of salt and also sugar, it is essential to balance the tomato acidity (old trick from my grandma!). The goat cheese has to be added at the very end, when the heat is off, because it's a fresh cheese and we don't want it to separate in phases :) (--> if you make the sauce for more than one time, and you want to freeze it, it's advisable to leave it fresh cheese free, and add it always fresh from the fridge).
This is absolutely super tasty, I really recommend it and for any doubt just write me below! Enjoy!
A Cherry Point Restaurant Recipe Collaboration~
Illustration by: Abbie Zuidema
Recipe by: Julian Calcott & Ed Szymanski
This recipe was inspired by Cherry Point Restaurant, a bright star in Brooklyn newcomer eateries. Dreamed up by Julian Calcott & Ed Szymanski of Cherry Point, this salad is deceivingly “simple”. It was a delight to illustrate all the elements of taste that make up this lips smacking dish.