EpiCurious Generations

Served at room temperature, this is an easy summer appetizer to prepare ahead of time. Weekend version:  Asparagus Vichyssoise Verrine with Sweet Onion Cream and Tarragon Gelée It's asparagus season here in Switzerland and they are beautiful! I have a moment of great joy when I see the first asparagus arrive at the market. It is one of Spring's ephemeral gifts that must be enjoyed during the short time that it will be available.  I also know that it is just the beginning of what nature will have to offer during the upcoming weeks.  Wonderful cherries are just beginning to show up and will soon be followed by sweet strawberries, raspberries, blueberries, etc.  Life is good! My cousin, her husband and dear friend were visiting last night from Quebec City.  It is always a joy for us to have family and friends over.  We enjoy hearing the news of what is happening back home and it gives us a chance to reconnect with our Canadian traditions,...

Served with grilled vegetables, smoky grilled garlic bread and a glass of proseco.  Summer ♥ I recently came back from a quick trip to Montreal to help my daughter move out of her residence after her first year at University.   As her summer job, she has decided to go participate in a reforestation project in Northern Ontario,  A & M Reforestation , which will involve a lot of demanding and hard work.   She likes to challenge herself that way.  Go Kat!

When I started researching how to make Guinness bread, I read many posts that suggested serving it topped with smoked salmon.  Ireland also produces wonderful smoked salmon.

Served with a small mesclun salad and pepper Parmesan tuile This is a 2nd take on the mushroom pasta recipe from the last post mushroom tagliatelle .  It has a few more steps but is not overly complicated.  It's great as a weekend meal when you have more time in the kitchen to enjoy the whole creative cooking process.   Note:  The frothy sauce for this recipe is just a basic sauce which is whipped just before serving.  This allows you to keep the sauce light but give it a little more texture.  The cream (fat) ensures that it will stay frothed a little while, but it does not last long so it has to be done right before serving. 

Weekday version:  Mushroom Tagliatelle Weekend Version:   Mushroom, Pine Nut Rotondo with Pesto Parmesan Froth I am blessed to have many Italian friends and they represent generosity and passion for me.  Again, this is reflected in meals we get to share with them.  The food and wine are abundant and delicious and the conversation is always lively and spirited.  It is always a joy.

Scones... ❤☺ - what more can I say! When I go to Dublin, I allow myself a little indulgence.  When you have the chance to visit a place where they prepare something perfectly, it would just be wrong not to enjoy it.  I would never abstain from eating a baguette or croissant in Paris and so, when in Ireland, I allow myself this moment of pure pleasure.

The reasons I LOVE Dublin: The people are kind and generous of spirit and this is reflected in their cooking, be it at Michelin starred restaurant www.lecrivain.com/  or one of the local pubs; They speak English and I understand them - most of the time; There is music everywhere; There are wonderful traditional pubs; There is great shopping and amazing food stores; There are tons of ethnic restaurants; Guinness bread!  made with molasses - so good! Scones for breakfast - or any time of day for that matter!