Honey Cream Torte
Sztrapacska
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Coconut whipped cream, blue potatoes, micro-greens, gluten free, paleo and beyond, there's a brave new menu our mothers never heard of. America's got a case of restless palate syndrome; we just cannot leave the plate alone! And who would complain when the internet has busted open the world of cuisine far beyond recognizable eats to whet our palates for options never dreamed of. Miso glazed Chilean sea bass? I'll try that! Better yet, I want to make that, at home, in my kitchen, and do it again until I get it right! And the added beauty is that every ingredient is available! It's an exciting time to be in the kitchen!
Food is fun. Food is also medicine! Our bodies are wonderfully made and incredibly sensitive! I believe the typical American diet has undermined our health and created a health care disaster, as we eat for convenience and worry about it later. Much of it is healable, if we will wise up to the things we put into our bodies. I am curious! Join me in an epicurean excursion where I'll explore gluten free baking, vegan and paleo cooking, international fare, and throw in an occasional down-right-delectable-sugar-highable treat! I'll try some things you may not have the time to tackle and share the discovery with you. So if you love good food, and you're looking for great recipes and ideas, you've come to the right place. My name is Xenia, I know a lot about Hungarian food, European pastry, and am Culinary Institute of America alumnus...you're in good company! |
Filet of Sole with Hollandaise Sauce over Black Rice, Asparagus and Mushrooms
In a family of 8 kids, I was the one peeking over the counter to see what “Anyu” was doing. That rolling pin stretching dough into papery sheets, or a poppy seed grinder spilling a mountain of black "dirt", or savory steam rising from a mystery pot of simmering goodness; I was hooked from the start! She didn't have to coerce much to solicit my help; my mom, “Anyu” in Hungarian, worked magic in the kitchen and I was her apprentice. And ten hungry mouths meant the cooking never stopped! So with all this honest food experience early on, I was well prepared for The Culinary Institute of America where kitchen skills would be further honed.
But life is crazy and we go the long way around with lots of detours. For me that meant life as an event florist, a workshop gushing with extravagant blooms, heady bouquets, floral towers, all while standing ankle deep on a chlorophyll cushion, and the soul of a foodie in constant need of expression!
So after 20 years as a florist, I have come full circle, back home to my culinary roots. It feels deliciously right to be slicing and dicing, sautéing and pureeing once again! And forever culinary curious, forever food 'venturous, and forever looking to create crushing cuisine, I share the adventure with you! Be Curious with me!
But life is crazy and we go the long way around with lots of detours. For me that meant life as an event florist, a workshop gushing with extravagant blooms, heady bouquets, floral towers, all while standing ankle deep on a chlorophyll cushion, and the soul of a foodie in constant need of expression!
So after 20 years as a florist, I have come full circle, back home to my culinary roots. It feels deliciously right to be slicing and dicing, sautéing and pureeing once again! And forever culinary curious, forever food 'venturous, and forever looking to create crushing cuisine, I share the adventure with you! Be Curious with me!