Green is the color of the leaves, of spring, of the pine, of olives. It’s the color usually associated with nature, just naming some of the positive things connected to this brilliant color, so much present in this season, represented amongst others by refreshing pine fragrance, and sweet perfume of pistachio pastry balls, adding beauty and harmony to our stressful lives in the most delightful way.
The colors of autumn: soft, soothing, calm, reminding us in a tenderly joyful way of the endless colors of existence , of every moment, in any season. Como lake is fluttering it’s intriguing autumn color charm in this period, leading into piny christmas season. I will dedicate the remaining fridays of the year to the marvelous scents, colors and atmospheres of this magical area and it’s wonderful city in the heart of the Alps situated at the south-western tip of the lake.
There are some food combinations that seem like a match made in heaven. Like butter and truffles, like eggs and truffles, like eggs, truffles and butter……
Playing with the quantity of eggs (from 1-3) remains a big challenge together with their delicate cooking process. You need to chose well your skillet, of the right measure and non-stick or iron cast would be best. The pan needs to embrace well the eggs and not be too large for the eggs with slightly high soft borders. We wish to obtain a well cooked but glossy white and a soft and creamy yolk. This recipe foresees 3 eggs, and is the perfect portion for a romantic tête-à-tête, or as a “gourmand brunch” for one person that wishes to fill up with seasonal flavors wrapped in the perfumed and comforting creaminess of the eggs.
This salad is very refreshing as well as nutritious. I make it a lot in autumn in grape season to get the best qualities of this extremely healthy fruit. It contains of course the famous tannins, polyphenols, easily assimilated sugars, organic acids and A, B and C vitamins. The best hour to eat your grapes? Morning or lunch. So this makes for a perfect brunch salad.
Coleslaw is one of the most marvelous inventions. This crispy, creamy and fresh salad with cabbage as main ingredient, is quite a famous dish in The United States where it is often used as a BBQ accompaniment. This recipe is from my friend Karen, with my addition of the celery seeds. It’s very versatile. The coleslaw is a great side dish for burgers, hot dogs, cold meat as chicken or as addition to you falafel pitta. Here it is in the good company of cold Slow Cooked Pork Belly.
This comforting sandwich is more a “wintry” or autumn thing, while you can think of the coleslaw as accompaniment for a huge variety of BBQ dishes and cold cuts for your summer feasts.
