Spring is the time for colorful and fragrant flowers. But besides all that: It´s Wild Garlic Time!!!! I never tried this wonder of nature until I moved to scandinavia... I heard of wild garlic and in germany of Bärlauch.. but somehow never tried it.
The taste of garlic is so special, you will want this to grow all-year-long. But what do do with it? well besides using it to garnish and give an extra "oomph" to your dish, you can use it as the main element on recipes. This time I used it to prepare a wild pesto.
Andrea had recently got the celiac diagnosis when Anders' colleagues from Dagbladet were coming over for a long-planned pizza night. Several types of pizzas were to be grilled on a hot stone plate, with different toppings on all of them. In addition we had to figure out how to make a good gluten free alternative for Andrea.
Bugs Bunny was screaming to us from the meat counter at Anni's Pølsemakeri in Mathallen. "What's Cookin' Doc!? This ain't wabbit huntin' season." And so it was that we ended up with a rabbit in our bag. Then, as we walked outside of Mathallen we discovered a brand new spice shop that had opened; Il Buongustaio. The wonderfully enthusiastic Janni made us a special spice blend perfect for the small jumping creature.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.