Saint Martin’s shenanigans supposedly gave birth to a festive dish consumed in many European countries. This stuffed duck with red cabbage and mlinci is my version of the Slovenian recipe.
-
-
Esihflajš, vinegar meat, is a salad made from the leftovers of the traditional Sunday lunch beef soup. Here, I’m using beef tongue and mixing it with my own orange wine vinegar.
-
-
-
Inspired by a recipe from Wylie Dufresne plus culinary memories of my recent Slovenian trip, this pizza combines beef tongue, pickled red onion, Emmental, horseradish, and chives.
-
-
-
-
Inspired by a mussel dish I ate at Pelegrini restaurant in Šibenik, a salad of mussels, capers, red peppers, potatoes and chives on top of a mussel, corn, and saffron mousse.
-
A podcast on French radio, a trip to Slovenia, and some spring recipes to rediscover while I take a short break.