Golden Beet Tartlets

Golden Beet Tartlets

I have a confession to make: I’m not very fond of beets. I can enjoy beet juice in cooking, and I’ve made the occasional beet risotto and beet pasta, but eating the vegetable whole tends to be too much for me.  Luckily, farmers’ markets have been providing less earthy alternatives to the common red variety, […]

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Sweetbread and Chanterelle Tartlets

One of the things that first got me interested in exploring Eastern European cooking was the great potential for what high-end Hungarian cuisine could be. To help illustrate this, I adapted a recipe from Le Camélia in Bougival, France. We start with a trio of Hungarian ingredients: wild mushrooms, offals and paprika. Of course one might object that […]

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