Here’s to wishing everyone a a happy and healthy new year.  Drive safe and and don’t eat too many LemonBerry tarts like the one in this picture.  It’s the first taken with my new Nikon D80 (my BIG gift!!).  The recipe for this tart is the same as here, only we adoringly adorned it with blackberries, raspberries, powdered sugar, and strawberry leaves.  xo, Aria

{tags Nikon D80 LemonBerry Tart Recipe}

{This version of miso broth is so rich and velvety.  On a cold dark night it will protect you and warm your insides with delicious healing ingredients.}

Happy Holidays everyone, as your gift to me please click on the FoodBuzz Featured Publisher button on the right.  My gift to you is on your doorstep now, gift wrapped hand made wontons.  Pssst, go look…

Sometimes when I frantically rummage through the fridge for something, anything, to cook and things look bleakest, is when I find the most wonderful treasures.  Shyly peaking out from behind a rambunctious bag of apples was a carefully wrapped piece of Chilean sea bass along with the rest of a bag of wonton wrappers. Light bulb!

Duh, no chance of zombies coming to eat my brains any time soon.  I went ahead and pretended like I had never seen my fridge before and surfaced with ginger, tofu, miso, and bokchoy.  Like a phoenix, a supper of the finest ingredients rose from the same fridge I previously cursed as empty!

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{New Zealand mussels steamed with white wine, tomatoes, garlic, shallots, and fresh herbs will warm you up on a cold winter night reminding you of the ocean in each bite.}

I asked for a fillet knife for Christmas. Thats what a fish monger’s daughter wants — a large sharp knife with which to fillet my own fish and learn to make sushi once and for all. For now though, other seafood will have to suffice – which these beautifully green mussels most certainly do not! That would be an insult, they will bedazzle you (not literally but if you insist I will); and forever be imprinted on your fragile shellfish psyche!

Well, you know what I meant to say. Obviously, I know that you know that I know that you are not a deep sea mollusk of some kind! Ha, that would just be ridiculous, mollusks perched on their barnacles reading my blog.

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{Sometimes the humblest of ingredients can make the most delicious meals. Two day old bread, celery, and the last bits of Parmesan from the cheese bin can take your breath away if you just give them the chance.}

Like it’s velvety counterpart, this dish is bursting with flavor. The combination of fresh tasting celery and salty Parmesan is a match made by the gods for us mortals to enjoy all year round. I used a mandoline to slice the celery extra thin. I thought it only proper to show the utmost respect to the star player here. Make sure that you use the whole bunch of celery down to the the last sweet bits of heart. Oh, and please quietly dispose of the outer stalks as they tend to be tougher than the rest.

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