I don’t always have the perfect plan up my sleeve. In fact, what I do in the kitchen (or in life for that matter) isn’t always flawless. Because I cook for a living most of my friends and family assume my preferred place is at a marble countertop with a chef’s knife in hand. I readily admit to feeling incredible happiness in the midst of a collection of colorful vegetables. I can also be found passing away the hours exploring flower gardens and farms in almost every country I visit. Kitchens and gardens are most definitely my happy places. Continue reading
Making homemade mascarpone has been on my “to do” kitchen list for some time. Although I must admit this has no particular relationship to bright red cherries. I was inspired to combine both after a weekend shopping trip to the farmers market. A crate of red stone fruits and a few glass jars of organic cream were the spark for a perfect pair. Just how easy making mascarpone turned out to be was quite a surprise. Like so many “old-fashioned” cooking methods, the key to success is to following a few simple steps. The results unfold after an effortless wait. Homemade mascarpone is infinitely creamier and most definitely lighter than the store-bought version. From now on, I am making my own. Just like ricotta, any kind of fresh cream will do — whether from a goat, a cow or a sheep. I poured my pale yellow homemade mascarpone over hibiscus-soaked cherries while thinking of a classic”clafoutis”. Did I already mention I hope summer is forever?
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