The Truffle Table, Denver CO

If you want to have a delightful tasty experience with cheese, wine and cured meat visit The Truffle Table!

We ordered 5 cheeses and 5 meats and a bottle of Pinot noir.

They open at 4pm on Saturdays. We went there for a snack time after a long bike ride through Denver. We had a fabulous time! Be prepared to see a huge wheel of cheese cut during your time there! Really impressive!





Kale at home

I love Kale and the good thing is: it’s good for you!

I got inspired by the recipe in the smitten cookbook that features kale and cranberries and pecan. I didn’t have a lot of pecan, but a ton of almonds. I roasted them in the oven at 375f.

I also wanted to use some sun dried tomatoes I had. Finally I had Parmesan cheese, shaved. Oh ….and also a sprinkle of fresh rosemary.

The key is to let you salad air in the dressing before serving! Delicious!

Dressing: olive oil 3tbsp, 1tbsp ginger lemon vinegar, salt, pepper.



An evening in Spain: Gazpacho

One afternoon last week, I wanted something cold and flavorful to eat! I was dreaming of Gazpacho. On my way home I stopped by a store and bought tomatoes, cucumbers, peppers, onions, garlic, herbs… Once home I chopped everything in tiny pieces and let in sit in the fridge for 30 minutes. Then drained the liquid out through my colander and add pieces of bread to the liquid. Then I added them to the veggies and mixed all together with my mixer. Once mixed I put it in the fridge again and served it very cold! Delicious! We were in Spain for the evening🙂


Em’ Summery quiche recipe

Em’ Summery quiche

(made tonight without notes so if I notice when I make it again any mistake I will update the recipe)

Yield: 6 people


For the Dough

  • 150g unbleached all-purpose flour
  • some salt
  • 4 tbsp unsalted butter, cut into pieces
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 egg

For the Filling

  • 1 zucchini, cut in small cubes
  • 1 small onion in small cubes
  • 1/4 cup dun-dried tomatoes slices in small pieces
  • 2 eggs
  • 1 egg yolks
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • salt
  • 1 cup of sun-dried tomato spread – mix together 1/3cup pine nuts + 1/3 sun-dried tomatoes (with a little of oil) + 1/4 cup whole milk
  • 1 ounces Parmesan cheese grated (1/2 cup)
  • a “chiffonade” of basil 1 Tbsp



Mix flour, salt in a medium bowl. Add butter pieces over flour mixture and mix it with your hands. Add olive oil and water. Continue to mix the dough with your hands and create a bowl. Roll dough on lightly floured work surface or between two sheets plastic wrap. Put the dough into a pie pan.
Spread some beaten egg on top with a brush.
Put the dough in the fridge for 10 minutes. Oven 350°F.

Once the oven is ready put the pie pan in the oven for about 20 minutes.


Put onions with a little of oil in a skillet. Cooked them until tender. Add zucchini in skillet over medium heat about 15 minutes.

Meanwhile, whisk all remaining ingredients except cheese and basil in medium bowl. Add the cheese and the basil.

Spread zucchini and sun-dried tomatoes evenly over bottom of pie and set it on a side. Pour in custard mixture. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean. about 45/50 minutes. Serve warm or at room temperature.

Excellent with a salad!