Victoria’s Fantastic Crispy Fruit Cobbler

This is from an old family recipe that my friend Victoria shared with me. Fast and easy to make, I’ve baked it with a variety of fruits and it always exceeds my expectations. Just writing the recipe here makes my stomach growl in anticipation of succulent baked fruit popping up through the crunchy topping.   […]

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Basic Kale and Basil Pesto

This variation of traditional pesto adds another taste dimension.  It’s easy to prepare and full of those kale nutrients. Besides having it with pasta, you can spoon it into soups, spread over a layer of fresh ricotta , toss it with steamed potatoes, over eggs or use it in salad dressing. Sometimes we add chopped roasted […]

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Shitaki Mushrooms with Soy Sauce, Garlic and Balsamic Vinegar

This easy dish has mega flavor. It keeps for several days, making the mushrooms even tastier. You can also use a variety of mushrooms or just your everyday white ones. But I prefer the shitaki with their strong flavor and chewy texture.   Serves 2-3 Ingredients – 1/2 kg. fresh shitaki mushrooms or other mushrooms – 1 Tbl. virgin olive oil – 3 Tbl. balsamic vinegar – […]

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Garam Masala Spiced Yogurt Prawns

I love prawns and when I find them really fresh I snap them up. This highly spiced dish is excellent over basmati rice and a bowl of soupydahl to go along side. You could easily use the sauce with veggies, tofu or tempe if you’re a vegetarian. Makes 2 servings Ingredients: – 1/2 cup plain yogurt – 1 Tbl. garam masala – an Indian […]

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Escalivada

I first had this dish at Brava’s in Healdsburg, California. Roasted garlic slathered on chunks of crusty bread were the perfect vehicle to layer on the marinated veggies on. Each bite was heavenly.  I couldn’t wait to get back to my Bali kitchen to try it out. It’s a perfect appetizer or part of a tapas offering and will […]

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Soft Polenta with Mixed Mushrooms and Herbs

This is adapted from an Ottolinghi recipe.  The soft polenta topped with browned Portobello and oyster mushrooms scented with rosemary, thyme and tarragon is heavenly. You could add or substitute shitaki mushrooms for a variation. Use whatever meltable cheese you like – I used a hard goat’s cheese. This is the kind of recipe that begs […]

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Cardamom and Pistachio Biscotti

We have been making the same almond biscotti for years. I suddenly got a hankering for cardamom, lots of cardamom. Pistachios were a natural addition and so changes were made to the original recipe. These are heavenly! If pistachios are too dear, you can substitute cashews.   Makes about 36 cookies   Ingredients: – 1 […]

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Italian Chickpea Flat Bread with Olives, Capers, and Tomatoes

Serves 4 This is so simple yet delightfully moorish.  As a plus, it happens to be glutin-free and full of protein since it’s made from chickpea flour, also called ‘besan’.  It’s divine with gorgonzolamelting into it’s hot crispy surface or with a drizzle of reduced balsamic vinegar. Sometimes I lay anchovies on the half-baked surface before returning it to […]

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Dukkah

Makes about 2 ¼ cups   I was fortunate enough to attend a Slow Food event at Locovor in Ubud. Of the many delicious dishes presented to us was Dukkah – a chopped nut and spice dip that was so delicious our table requested more.  I couldn’t wait to go home and make it. Traditionally in […]

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