Plate and Palette

What about this classic ragu Bolognese? Meat cooked slowly with veggie and wine, tomato paste and beef broth. After about 3 hours, magic happens! Aromatic sauce is ready to tossed with pasta!

Nothing more essential then a rolling pin in the kitchen! A rolling pin and pastry cutter with a scalloped wheel add a stylish edge to pies, pastries or pasta.My creation today is tortellini with sweet potatoes, sage, blue cheese and drop of honey.

Deep-fried Scandinavian rosettes, yes they fried, not baked!

Usually I make my meals in the oven but when cravings hit, I run to my frying pan! Love savoury crepes and these ones are filled with leeks, cream cheese and mushrooms. The little bundles are tide with a long string of leeks and sprinkle with Gruyere cheese.

“And of the Season” - watercolor pencils