Cod and potato burgers

I am a bit late today, because I was in Chicago during the weekend meeting up with family and showing baby A. off: she walks now and had a ball at millennium park splashing around the Crown fountain and at the beach people watching and splashing about on the shore.

The recipe I’m sharing today is inspired by a dish my mother used to make often when we were young: cod layered with potatoes. I lowed it very much as a kid for its simple flavors. As I grew older and started making it myself, I started adding a spoonful of capers to add another layer of flavors, and a couple of months ago I had the idea of transforming it into burgers. It is now a bit of a classic.

Cod and potato burgers

They use only a handful of ingredients and are very quick to put together, particularly if you have leftover boiled or baked potatoes. Yet the use of capers and pickled lemon as seasoning, give the dish a whole new depth of flavors by introducing notes of acid, pop of saltiness and just a touch of sour to give a counterpoint to the fishiness of cod and the of simple earthiness of the potatoes. Give it a try and you won’t be disappointed.

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Sangria strudel

Yesterday was party time. There was a little cake for a 1 year old and a big cake for the men of the family who turned 40. And if you are celebrating 40 you need drinks to forget, so we had plenty of sangria. Now what do you do once the sangria is drunk? Should you throw out all that wine soaked fruit? Not anymore!

A couple of days ago, I was browsing my Instagram feed and I saw a picture of a Sangria cake and thought it was brilliant. Of course I lost track of who posted it and despite a session of pretty intense scrolling I could not find it again. So apologies for not appropriately crediting. If you were the brilliant poster, let me know and I will fix this.

Anyway, I had to make up my own. I looked in the fridge and saw a forlon roll of phyllo dough and thought: strudel! And the rest is history.

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Chickpea salad with green olives

Let’s give this a try. In the past year and a half, I was quite busy and I imagine I will keep being quite busy. I have a little one who is turning one next week and I keep wondering where the last year went. Between sleepless nights (luckly few), work, and trips up and down I-94 (unfortunately many given husband and I keep having jobs in separate cities) time just flew. And so no blogging. And very limited Instagramming and social media in general.

Chickpeas salad with olives and sardines

Today I opened the blog for the first time in ages and I have decided to write down a recipe. Might be another couple of months to the next one or it might be shorter. The one thing I learned in the last year is that planning with baby does not work the same way as planning without baby.

Anyway, for today I choose a recipe that I am obsessed with for the summer.

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Posted in Eggs, cheese and vegeterian, Entrée, Salad, Side Dish, Vegan, Vegetarian | Tagged , , | 2 Comments

Pancetta wrapped pork tenderloin with leeks

I skipped last week. I was taken by the last minute shopping and visits that always accompany the end of a visit to Italy. Plus you might have seen I spent sometimes hiking in the Dolomites, my magical place, so incredibly beautiful I don’t think I can ever find anything that compares.
Plus I’ve been hiking on those mountains since before I can remember and they hold many happy memories of family hikes, picnics with my grandparents and childhood friendships.
Those mountains are one of the reasons I miss living in Italy and going back is always a breathtaking and comforting experience. I feel at home. Plus have you seen the food they cook there on my Instagram feed?


Anyway, back to cooking. To help you forgive me, I will share a delicious pork tenderloin recipe. It is easy to make that you can whip it up for a quick weeknight dinner, but impressive enough to serve your guests.


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Quiche with zucchini and anchovies

This week I was in Italy. I saw family and met with friends. And among the friends I met, I met some dear friends I’ve known for close to 20 years now. We met at a hiking club and kind of grew up together. Now one of this friends is married and has not 1 or 2, but 4 boys. The oldest is 5 and the youngest is 15 days old. In the middle there are two adorable twins that are 2 and half.


As you can imagine their life is pretty crazy. Even with the youngest boy being the quietest newborn I ever met, and the other three boy being remarkably well behaved for their age, the quartet makes for a pretty lively bunch!

So when I went visiting, I brought food! I choose something easy to eat, that would keep for the next day and make a nice cold lunch if needed. It was very much appreciated. Although I thought about mom and dad when I prepared the quiche, the boys all tried it and they all finished their slice. Mom and dad also seemed to like there were leftover for the next day.

The filling was inspired by the filling used for zucchini flowers: anchovies and mozzarella or ricotta. So in my recipe I combined zucchini, ricotta, anchovies and mozzarella. A pretty delicious dish.

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Posted in Almost vegetarian, Appetizer, Quiche | Tagged , , , | 2 Comments