My thing is lunches, Barbara is the reigning expert on desserts.
Two recent examples: I made a grilled cheese and ham sandwich lunch the other day. It was Basque-inspired, using a sheep milk cheese from the Basque region in France, and some prosciutto which was probably Italian, but could easily have been Basque as well. For taste and color I added some chopped plum tomato and Basque guindilla peppers that were outstanding.
That night Barbara did her thing beautifully. I have been looking for ways to enjoy our recent wealth of organic walnuts, so I researched walnut tortes of various kinds. Several looked attractive, but when I consulted with her, the verdict was clear — it would be a chocolate walnut torte, popular traditionally from Capri, the isle off the coast of Naples. The walnuts and I were very happy with the results.
Here is the recipe (vegan) from Cookstr: