Passionate, spirited cooking from a kitchen that’s too small for the both of us.
One gifted, accomplished, talented, exceptional, (sorry, I need a better thesaurus) bass playing, building designing Chef de Cuisine/Chef Patisserie. One ceramicist, painter, occasional writer, impassioned cook and fervent eater. Put them together with a tiny kitchen and add a wee patch of garden and you get Two Peas or turmoil. Mostly turmoil.
What you’ll find here: The results of years of cooking for our very dear friends and family, lots of indulgent comfort food, extraordinary dessert recipes and a comprehensive collection of basic recipes that beg for improvisation. Posts on everything from making fresh mozzarella and the secret of perfect bread dough to a five minute summer “cheesecake” that will make you think that you died and went to heaven. Youll also find a lot of grammatical errors.
What you won’t find here: Pretentious and pompous materials. We’ve had the good fortune of cooking with a multitude of provisions ranging from edible weeds we found in our backyard to white truffles that we picked up on a road trip in Umbria, Italy. In the end, cooking is about the moment; what’s available and who’s coming to dinner. The wow factor with exotic, trendy ingredients is but a fleeting one and only serves to transfer your hard earned cash to the pockets of up market purveyors. Turning a few eggs, a couple of potatoes and some left over pork into a Greek Andriotico Frutalia is much more gratifying. The “what’s at hand” approach is really what cuisine is about, it is the impetus behind all good food and good food should be accessible to all.
HOWEVER: There is one itsy, bitsy exception to the above statement: Chocolate. We won’t name brands although we do have our favorites. We do indicate in our recipes that use this heavenly ingredient that it be at least 65% pure.
Is this your first time? We have a Recipe Box that contains an index of our recipes organized in a hopefully comprehensible manner plus numerous ways to attend to your surplus veggies, a Tips and Substitutions page where you can find all kinds of kitchen mischief, a Weights and Measures page for converting, a From the Garden Shed page which contains ramblings about our veggie garden and practical organic gardening info, and Our Reading List.. You can subscribe to our RSS feed or sign up for our Newsletter from the sidebar and get Recipe Extras not posted on our Blog.
Have a question? Check out our FAQ, we’ve tried to make it as thorough as our capabilities allow. If by any slim chance that our FAQ does not answer your question then post it on our Facebook page. It’s the quickest way to get us to see and answer it.
Tried one of our recipes? Let’s see it, post it on the Two Peas Kitchen Facebook page or Two Peas Kitchen Twitter Stream and tag your photos with “Two Peas Kitchen” so we can check them out (we really do love seeing them). You can become a fan and get notifications of new blog posts and of our aimless ramblings.
Dimitri is a…..paradox. He is the kind of person who will say that he has to lose weight and then proceed to eat half a roast suckling pig and two servings of fresh Tiramisu. His gigantic knowledge of cooking and patisserie are outweighed only by his intuitive abilities when developing a recipe. His obsession with knowing food from the inside out is far-reaching, it’s not enough for him to use for example; clotted cream in a dessert, he has to make the clotted cream from scratch and then create a series of recipes based on it and he’s prone to calling people anytime of the day or night to go on incessantly about Tuile.
Dimitri likes sugar, pork, chasing Arwen around the kitchen, desserts with simple ingredients but complex techniques and anything cooked on a ridiculously large open pit of fire. He is NOT a member of the “When in doubt, put some Balsamic vinegar on it” Club.
Arwen is an….enigma. She’s the kind of person who will eat two entrees because she can’t choose. Her forte is preparing ethnic dishes from scratch without exotic, pricey ingredients. This talent was the up-shot of living on an isolated island in the Aegean where the availability of ingredients was limited (not the only up-shot). She is also a zealous baker, she will bake for days when the mood over takes her and it’s understood by all that it’s best not to try and stop her once she’s started. Don’t make the mistake of asking her anything about organic gardening or preserving food unless you’re in for the long haul, it’s like opening a can of worms. (Get it, can=preserving, worms=organic gardening. I forgot to add that she has a remarkable sense of humor).
Arwen loves food, eating and by extension, Dimitri. She also likes all green vegetables, soups and stews, and anything fried. She is NOT a member of the “When in doubt, put some Truffle oil on it” Club.
Contact
If you have a question for us please take a look at our FAQ, we might have answered it already. If your question relates to a particular post then post it in the comments of that post. If none of the above apply and you just need a quick question answered then post it on our Two Peas Kitchen Facebook page or Two Peas Kitchen Twitter Stream. We try to get to all of these within 48 hours. If these numerous options don’t apply then use our Contact page
Some things you should know before you send us an email.
We try to take care of our correspondence in a timely fashion but honestly, it takes us days and sometimes weeks to respond to emails.
The Two Peas Blog is a corporate-free zone. We don’t advertise, plug or suggest products on the Two Peas Blog. Two Peas does not accept freebies and/or other incentives in return for “mentions” and we ask all to please respect that..
Television
- Creta channel
- Mega channel
- Antenna channel
- Newsweek Europe
- Ev Zin