Archive for ingredient cheese




Fiddlehead ferns, nettles and ricotta gnudi

Fiddlehead ferns

Something mossy, something pickled and definitely, dairy. This is how I described PNW cooking to a friend who was visiting Seattle last week. Well, this is obviously a mere simplification and before I get grief about it, yes, let's point out that here we have amazing shellfish, fungus, berries, root vegetables and stone fruits... the list ...




Bitter greens, lentils, beets and prosciutto for a winter-inspired dinner

Bitter green, lentil, beet and prosciutto salad

This past Sunday, I hosted my first cooking class and communal table event at my studio. It was inspired by the Danish word hygge. Hygge. A concept I have heard often this winter in Seattle... "The art of building sanctuary and community, of inviting closeness and paying attention to what makes us feel open hearted and ...




Fig, lobster mushroom, and taleggio – late summer tarts

AranGoyoaga_FigMushroomTart_EDOC2998

I have been on a true wild mushroom kick as of late. Late summer will do that to anyone I suppose. Seattle reminds me to the Basque Country in many ways and the variety of mushrooms is one - the late summer heat and rain are necessary. I remember walking the forests with my dad as ...




Cherry tomato, prosciutto and ricotta fritatta

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I am back from my summer travels to Europe and an amazing workshop in New York. More about those later. For now, I wanted to share a simple frittata dish with you. I cooked this cherry tomato, prosciutto and ricotta frittata for my friend Jocelyn Casey's site The Little Room of Style - a little collaboration ...




Winter squash, prosciutto and sage risotto

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The Pacific Northwest was good to us last week. The crisp air of autumn had not yet arrived in Florida and I found myself becoming more and more irritable as I kept seeing images of falling leaves and apple trees elsewhere as I continued to escape the excessive heat. I needed a change and a trip to ...