Our mission

To preserve the recipes that are handed down from generation to generation. Help us to achive the mission. Submit your recipes to our blog. Please let us know the history of your recipe. Include, who you got it from? Where they got it from? Also, any interesting cultural stories that go along with the recipe.



About Me

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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

16 June, 2011

Baby Portabella Salad with Spring Mix

Ingredients:

4 Baby Portabella Mushrooms (1 pound)
3 Cups of Spring Mix
1/2 Cup Extra Virgin Olive OilGrated zest and juice of one Lemon
Kosher Salt and freshly ground pepper
3 cloves of Garlic
6 oz. piece of Parmigiano-Reggiano Chese

1. Preheat grill or oven
2. Cut mushrooms 1/4 inch thick Grill or Bake
3. Crush Garlic and Kosher salt using using a mortar and pestle
4. add the lemon zest and extra virgin olive oil
5. Divide the salad and mushrooms on 4 dishes
6. Spoon the olive oil mixture over top
7. Shave the Parmigiano-Reggiano Cheese on top
8. Add extra Coarse Kosher Salt and ground pepper as desired

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