Today seems like a good day to bring this article forward…
This is my cashew-based replacement for grated parmesan cheese – the acid in the mix is absolutely critical in creating something that tastes...well...like parmesan cheese.
If you want to give it a go, I used the following ingredients (with their ratios):
Cashew Nuts (93%), Nutritional Yeast (3,5%), Yeast Extract (2,5%), Potato Starch (2%)…
There's a distinct lack of ingredients when it's between seasons in Europe. Nevertheless, it is possible to create something interesting when marrying fall/winter ingredients, and giving them a facelift that yells spring. Example: Potato Gnocchi bathed in Spinach-Cream Sauce and topped with Roasted Hazelnut Crumble..
Story and recipe to be released soon…
Just wonderful. A must read for the uninitiated.
The sun shines outside…there’s a slight suggestion that something is about to emerge from beneath the cold ground…trees are beginning to swell with immature buds…and suddenly, I find myself thinking about strawberries and rhubarb!
I’m reminiscing on how I developed such a passion for Asian-style dumplings. My journey begins in dim sum restaurants on the outskirts of San Francisco’s Chinatown, then moves across the ocean to Switzerland where I’ve been patiently learning the art for many years. I include my take on Steamed Scallion Buns, known as Hua Juan (flower rolls) in this edition.
I share this sentiment, but Tom Cox writes about it in a way that’s much more entertaining…