One of the easiest ways to elevate an everyday dish to something elegant and refined is by adding a little dried fruit. I love to cook with fruit in both savory and sweet dishes. When paired with roasted meat, it brings a subtle richness and a depth of sweetness that you can’t get from anything else, especially when using dark dried fruits like raisins or prunes. Continue reading “Pork Tenderloin with Plums”
People write blogs for different reasons. Some to make money, others to promote their business, many want to showcase their photography, and some simply have a story inside of them that needs to get out.
For me, the reason is simple. I use this space as my own personal cookbook. The process of cooking for me is very organic. I’m impulsive in the kitchen. I go with my gut, adding a pinch of this or a dash of that, all the while taking notes and writing down the steps as I go. Most of the time all this note-taking happens right here on the blog, in a new, unpublished post where I type while in the midst of cooking. If, in the end, the food is good, if the people around my table are happy and linger long, cleaning their plates with the last bits of bread, draining the last drops from the bottle of wine, laughing while they hold their full bellies, I’ll save the draft. If not, I just hit “Delete.” Continue reading “One hundred drafts, one meal”