Kitchen Table Philosophy
- The kitchen table as home, community and center of a busy lifestyle in an international world. In a well traveled life, the kitchen table has been a gathering point for new and old friends and a growing family. Cooking, entertaining, and sharing food together at the kitchen table connects us, bridges cultures and is a shared language, no matter our location.
Bio
- Lynda Balslev - food writer, recipe developer, cooking instructor. Graduate of Le Cordon Bleu Ecole de Cuisine, Paris. Previous resident of Geneva, London, Copenhagen; currently residing in Northern California and relieved to be speaking English again.
Recipes
- Asparagus with Lemon and Olive Oil
- Beef Bourguignon
- Blueberry Tart
- Cheese Fondue
- Chocolate Mousse with Raspberries and Cream
- Flourless Chocolate Cake with Raspberry Coulis
- Gazpacho
- Grilled Leg of Lamb with Rosemary and Garlic
- Grilled Ribeye Steak with Rosemary, Arugula and Parmesan
- Lemon Cheesecake with Strawberries
- Lemon Tart
- Nectarine, Fennel, Pecorino with Mint
- New Potatoes with Parsley
- Olivada
- Potato Gratin
- Prosciutto, Shrimp and Rosemary Skewers with Chickpea, Tomato, Mint Salsa
- Rice Paper Spring Rolls with Shrimp and Chili Peanut Sauce
- Salad of Mixed Greens and Goat Cheese Crostini
- Salad of Mixed Greens with Mustard Vinaigrette
- Spring Pea and Pecorino Purée with Sautéed Garlic Shrimp
- Strawberry and Blueberry Shortcakes
- Strawberry and Mascarpone Cream Parfaits with Balsamic Syrup and Mint
- Strawberry Rhubarb Crisp
- Summer Berry Trifle
- Summer Pasta Provençal
- Tarte Tatin
- Whole Fish Baked in Sea Salt
About this site
- All text, recipes and photographs by Lynda Balslev unless stated otherwise.
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
Favorite Books
- Claudia Roden - The New Book of Middle Eastern Food
- Alice Medrich - Cocolat: Extraordinary Chocolate Desserts
- Michael Ruhlman - Charcuterie: The Craft of Salting, Smoking and Curing
- Regan Daley: In the Sweet Kitchen
- Rosalind Creasy: Edible Flower Garden
- Mario Batali: Molto Italiano
- Andrew Dornenburg: What to Drink with What You Eat
- The River Cafe Cookbook
- Larousse Gastronomique
- Thomas Keller: Bouchon
- Paula Wolfert: The Slow Mediterranean Kitchen
- Anne Willan: The Country Cooking of France
