Blasting Pink Pickled Onions


Photography by. Daniel Riera(Left) and Bernadette Mira(Right)

Model: Aamito Lagum

I am currently curled up in bed watching Anime while writing this with a big tissue box right beside me. Yup, that’s right, I have a freaking cold!

I can’t even remember the last time I had a cold but this one is a killer. I think I took at least four showers today to try to get out the gunk that is lodge in my chest and nose, TMI?

I’m gonna make this post short and sweet and hope you guys are having a better time than I am. Not that I don’t enjoy endless Anime, I just wish I didn’t have this cold to pair along with it.

Without further talk, since I literally can’t talk, I’ll leave you with today’s recipe, it’s a yummy one! Enjoy and have a healthy week!


Blasting Pink Pickled Onions

Makes One mason jar full


2 small purple onions

1/2 cup of apple cider vinegar

sprinkle of sea salt

sprinkle of mustard seeds

1/2 tsp. of cracked black pepper

1/2 tsp. of granulated sugar


  1. Chop up two small purple onions into thin rounds.
  2. In a mason jar add the onions and the rest of the ingredients. Tightly fasten the mason jar lid and shake the ingredients like crazy till mixed well.
  3. Leave out for an hour or immediately refrigerate. The pickled onions will keep for a month in the fridge.

Enjoy on top of toasted rye bread with a little spread of goat cheese!

Photos by. Bernadette Mira


Toasted Yellow Tomato Bruschetta


Photography by. Cuneyt Akeroglu and Bernadette Mira(Right)

Model. Natalia Vodianova

The other day, I passed by my local market. I was planning to get the usual groceries. Bread, peanut butter…I think you know where I’m going with this. Then out of nowhere I noticed the most vibrant, luscious yellow tomatoes. Sometimes, I buy food off the whim, which isn’t necessarily the best option but I told myself, “I have to do something special with these.”

Now, I want you to set your mind off to a far away place. This place is Turkey. See yourself in crowd of people. You happen to find yourself in an alleyway market place that is filled to the brim with beautiful, majestic colors and spices. You set yourself down at a nearby table and are served something delicious…

Toasted Yellow Tomato Bruschetta

Inspired by Turkey

Serves 2


2 pieces of crusty bread 

1 yellow tomato

2 tsp. of oregano

1/2 tsp. of thyme

spreadable goat cheese

 a small fist full of crushed spinach 

olive oil to drizzle 

spritz of lemon juice and zest

sea salt and pepper to taste


aluminum foil

mortar and pestle 


  1. Preheat oven to 420 F.
  2. While the oven is preheating prepare the crushed spinach.
  3. In a mortar and pestle crush the spinach with a spritz of lemon juice. Crush the spinach until it resembles a type of vibrant green paste. Set the paste aside.
  4. Make a small bowl or simply fold the aluminum foil over on the sides, creating a small square shape, enough to fit the bread and yellow tomato. Drizzle some oil over both the bread and tomato. Sprinkle the tomato with pepper and sea salt. Then sprinkle some oregano and thyme over the bread.
  5. Carefully place the aluminum bowl that you created into the oven and let it bake for 15-20 minutes.
  6. Once the bread and tomato are done baking, carefully chop the tomato(It will most likely be hot and messy.)
  7. Spread the spinach paste on the bread along with some spreadable goat cheese. Top it off with the toasted tomato, lemon zest, oregano and a drizzle of olive oil.

Enjoy and happy eating!


Photo by. Bernadette Mira 

Truffle Smoked Enoki with Keira


Photography by. Arthur Elgort (Left) and Bernadette Mira (Right)

Keira Knightley has graced  the pages of Vogue Magazine numerous times. Her talents also shine through our t.v. screens. From escaping the grips of a drunk and delusional pirate. To being witty and quick to dismissing a proposal from Mr.Collins. While her younger sisters would giggle with delight. I have and will always be a fan of Keira Knightley’s.

The picture above taken by the brilliant and talented Arthur Elgort, inspired me to create a dish that would be served as an appetizer. The ruffles that form around the skirt reminded me of the shape that enoki mushrooms have. Also, adding chives to the dish to represent the horizon behind Keira. So, without further adieu, I introduce today’s dish…

Truffle Smoked Enoki

Serves 3


Bundle of Enoki Mushrooms


1/4 cup of chopped chives

1/4-1/2 cup of grated parmesan cheese (Sartori)

1 cup of milk

1 tsp. of all-purpose flour

1/2 tbsp. of butter

1/4 tsp. of smoked alderwood salt or sea salt

1 tsp. of truffle oil

pepper and garlic to season


Grill pan

Sauce pan


basting brush



1. Wash chives and enoki mushrooms, then set aside.

2. Finely chop the chives and grate the cheese. Then, move to a small serving bowl and cover to set aside in the fridge.

3. Prepare sauce pan and grill pan. Set both to medium heat.

4. Once the sauce pan has reached medium heat, add the butter and flour. With a whisk, stir in the flour into the butter until it has dissolved.

5. Then whisk in the milk 1/2 cup at a time, making sure the heat is at a simmer.  Once it comes to a simmer, mix until the mixture has formed a creamy, light thick consistency.

6. After it has reached a thick consistency, take the pan off the heat and whisk in the grated cheese, chives, pepper, garlic and smoked salt. Set aside.

7. By this time, the grill pan should be hot. Lightly brush some truffle oil onto the pan and add the enoki mushrooms.

8. Grill the enoki mushrooms till they get little brown line marks on every side. Flipping periodically. Add more truffle oil if needed.

9. Once the enoki mushrooms have reached a desired brown-ness, take the pan off the heat and assemble the mushrooms in a small serving bowl.

10. Top the mushrooms with the cheese sauce. Feel free to add more milk to the cheese sauce if it has gotten too thick. Top off with more chives if desired.



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Photo by. Bernadette Mira