Skip to content

Doc V's Healthy Kitchen

Fresh Food made Fabulous

  • Food and Recipes
  • About Doc V
  • Discover Tuscany
  • Contact and Follow

Tag: classical cooking

Local saffron in a classical dish

18 December 2020

Remember those classical starters with fish served on a shell of scallop? This recipe could eventually be used for that purpose. This one is a bigger version. Thanks to local saffron ( thanks Anria for such a nice present). For 2p, clean and slice 4 medium sized leeks ( +/- 800 grams). Heat a pan. … More Local saffron in a classical dish

1 Comment Local saffron in a classical dish

Salmon ‘en croûte’

25 October 2020

Salmon in puff pastry is a real classic. It’s ideal to prepare in advance and, above all, it looks awesome and super easy. Rinse and drain 500 grams of fresh spinach. Remove the hard ends. Chop and fry 4 garlic cloves in a little drizzle of olive oil. Add the spinach and bake shortly until … More Salmon ‘en croûte’

1 Comment Salmon ‘en croûte’

Don’t forget the classics

12 April 2020

Nostalgia is in the air during weekends like this one. I was never into Easter, but for my mother it was always a big event. We’ll miss the traditional brunch on Sunday. While she remains in a home and she can’t receive visitors temporarily, our thoughts are with her. Chop 1 large carrot, 2 leeks, … More Don’t forget the classics

Leave a comment Don’t forget the classics

I’m not afraid of more complexe cooking😉

16 April 2019

Today I bought 2 mullets. I do admit that the fishmonger prepared me already 4 nice fillets. Chop and fry 4 garlic cloves and 1 chili in a large drizzle of olive oil. Add 500 grams of vongole. Stir. Add 100 ml of white wine. Allow to evaporate. Add 400 ml of good quality stock. … More I’m not afraid of more complexe cooking😉

2 Comments I’m not afraid of more complexe cooking😉

Vichyssoise and turbot

19 May 2018

Vichyssoise is a classical cold (mostly) soup based on leek, potato and cream. In the following recipe, based on the cookbook ‘Nopy’ written by Ottolenghi and Scully, it’s more like a fish dish with a beautiful sauce. Let’s go for a simplified version. Blanch 125grams of arugula and 100 grams of parsley during 30 sec … More Vichyssoise and turbot

Leave a comment Vichyssoise and turbot
Create a website or blog at WordPress.com
Cancel