For these meat pies, I used my mom's heirloom recipe for the dough and shape, but as a nod to St. Patrick's Day (March 17), I prepared the filling with an Irish touch ... click on title for more
Macarons are a French confection, a very trendy treat that can be flavoured in lots of different ways; I chose lime and coconut, a classic combination in Mexican cuisine. It is hard to make perfect macarons, especially on a first try; along the recipe, I provide corrected final directions, but showing mistakes and caused effects. The printable recipe takes all this into account, and it is completely edited, to reflect corrections for much improved results ... click on title for more
Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. The preparation is similar to a basic enchilada, but the ingredients make this dish unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. Using some ingredients from my garden, I prepared my own version of papatzules … click on title for more
It is always very interesting to see how traditional dishes transform as new ingredients are introduced. Moussaka is a Greek and Cypriot dish that is very well known around the world; the traditional versions only comprised layers of eggplant and ground lamb or pork, but since tomatoes and potatoes arrived to Europe from Mexico and Peru, respectively, they have become a common part of the recipe. This post shows the fusion of recipes from my Mexican/Japanese mom, my Cypriot mother in-law and my own, and it is a tri-generational effort, because one of my daughters helped with the cooking, and also styled and photographed the plated presentation, as shown above ... click on title for more