I have been searching for easy yet delicious recipes. Since mussels and clams are in season and among my favorite shellfish, I couldn’t resist trying this recipe from Real Simple Magazine. The first time I made it with mussels and clams it turned out fantastic. The chorizo added a subtle smokiness and richness, while the leeks provided substance and extra flavor. The best part? It comes together quickly.

For my second attempt, I doubled the recipe and used only clams. I also used Mexican chorizo, which added some spice to the dish. My husband made his famous garlic bread, and we had a warm, spicy dish for six people on a rainy, cold night. A green salad with fennel and grapefruit completed the meal. For dessert, I made my marzipan cake with raspberry sauce. Everyone went home with a full belly.

​I never had any leftovers when I made this dish. Since I had to quickly snap a photo to share with you while dinner was already on the table, I apologize for the poor quality of the picture. I will switch the photo the next time I make it. If you prefer pasta instead of crusty bread, feel free to try it. It should be ok, but I haven't tried it. Adjust your seasoning according to your taste. I used whole canned peeled tomatoes and squeezed them with my hands into small pieces. The sauce can be prepared ahead of time. Just reheat it before adding the clams.
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Ingredients:
4 servings 
3 to 4 lb.clams or mussels or both
½ TBS. olive oil
3 cloves of garlic, thinly sliced
4 oz. Mexican  or Spanish style chorizo, depending on your taste 
1 ½ cup leeks from one large leek
1 ½ cup dry white wine
1 cup canned, chopped tomatoes
1 tsp. salt 
1 tsp. pepper
1 tsp.sugar
2 TBS. butter
chopped fresh chives, or parsley  

Directions:
Put the clams or mussels in a large container of cold water and let them soak for about 30 minutes. When ready to take them out, rinse them in cold water and scrub them clean if necessary. Discard all calms that are not closed. 
Cut the leeks in half and thinly slice them. Rinse them in cold water until all the dirt is removed. Dry them in a colander. 
Remove the casing from the chorizo, half them, and then cut into ½ -inch pieces.
In a large pot, slowly heat the olive oil, add chorizo, and saute at medium heat, stirring often until the chorizo begins to brown, about 3 minutes. Add the leek and garlic, stirring often until softened, about 2 minutes. Add the wine and reduce and cook it for a couple of minutes. Add the tomatoes and spices and cook for another 5 minutes, stirring often. Adjust the spices according to your taste. When you are ready to serve, add the clams and cook them over medium heat for about 7-9 minutes with the pot covered. When the clams have opened, remove them with a slotted spoon into warmed serving bowls. Discard all unopened clams.  Add the butter to the sauce and stir until dissolved. Pour the sauce over the clams and sprinkle with chives or parsley. Serve immediately. 

Guten Appetit!
Recipe from Real Simple Magazine
Adapted by ˚Sunnycovechef

Here is another seafood recipe that might tickle your fancy. It's halibut with  butternut squash, seasoned with ginger and cumin,and served with a shiitake, edamame bean,  mushroom sauce. The perfect Spa food. 
​Click  here for the recipe

How about a sheet pan dish with salmon and fennel? It's a super easy dish with a French twist.
Click here for the recipe

These eggless hazelnut cookies are super delicious  little treats and can be enjoiyed anytime of the day, but especially with a cup of  tea, coffee or any other beverage enjoy.
  Click here for the recipe 

I have been searching for a chocolate cake recipe for a long time. I wanted a rich, European-style cake with chocolate as the main flavor. Every bite should be a moment of pure bliss and joy. I was looking for a simple cake without frosting or glaze. Eventually, I chose a recipe from Lia Linster, a Michelin-starred chef from Luxembourg. I found the recipe in a German book that she co-wrote with a doctor and an evolutionary biologist who is a professor of Molecular Biology at the University of Heidelberg. I love the title of the book, "Carrots Love Butter" (Karotten Lieben Butter). This book discusses the importance of reviving good cuisine and learning to enjoy traditionally cooked dishes without guilt. This is right up my alley. I believe that eating should be a pleasurable experience, and that's excactly what this book is all about. Trust me when say that indulging in this cake is an absolute delight. 

This is not your typical chocolate cake with frosting, the ones my husband likes. He compared this cake to a brownie and wasn't crazy about it, but he managed to eat the last piece, which I had saved. Small pieces or even slivers of this cake will satisfy your sweet tooth. I baked this cake for my German friends, who I invited to our yearly feast of Königsberger Kloopse (meatballs in a tangy white sauce) We had a lot of fun drinking champagne and enjoying our meal. I served the cake with soft whipped cream, which I flavored with maple syrup . The next day I decided to serve it with whipped cream and raspberry sauce. Click here for the raspberry sauce recipe.

This cake serves small portions and will feed a crowd; you will have 12 regular pieces. My cake lasted a few days on my kitchen counter, during which time I satisfied all my sweet cravings with a little sliver here and there.

Remember to take the butter out the night before; it needs to be very soft. I also let the eggs sit out to reach room temperature. I splurged on good chocolate, buying Valrhona 70% dark chocolate, which I believe makes all the difference in this cake. I ground the almonds in a food processor. This is an easy cake to bake.
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Ingredients:
7 ounces ( 200g) 70%dark chocolate
6 eggs at room temperature
9 ounces (250g) sugar
4.5 ounces (125g) ground almonds 
9 ounces (250g) soft butter
3.5 ounces (100) g flour sifted
A pinch of salt

Directions:
Grind the almonds in a food processor until they are very fine
Prepare a  9-11 inch cake pan with a removable buttom by buttering it, then add some flour. Shake off all excess flour. 
Melt the chocolate in a warm water bath. Separate the eggs and beat the egg whites with two ounces (50g) of sugar and a pinch of salt. I always beat the egg whites first because I use the same mixer (KitchenAid) for the cake. Place the beaten egg whites in a bowl to use later.
Beat the egg yolks with the remaining 7 ounces (200g) of sugar for about three minutes until all the sugar dissolves and the mixture turns pale. Then, stir in the melted chocolate, ground almonds, and softened butter. Once well mixed, gently fold in the sifted flour. Carefully fold in the egg whites with a spatula. 
Pour the batter into the prepared cake pan. Bake for about 40 minutes. Insert a toothpick in the middle of the cake to test for doneness. 
Place the baked cake on a rack to cool, then dust it with dark cocoa powder before serving. I served my cake with semi-stiff whipped cream flavored with maple syrup and raspberry sauce. 

Guten Appetit! 
Recipe from Lia Linster from the book Karotten Lieben Butter
Adapted and translated by the sunnycovechef.com

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Here is a chcocolate tart I posted in 2014. It has a buttery crust with an orange flavored chocolate ganache.
​ Click here for the recipe.

Here is a recipe for a walnut pie, which is more like a German chocolate tart. I shared this recipe back in 2013. I made it for my mother's birthday in Germany and it received great revies.
​Click here for the recipe

If you are looking for a special meal to please your loved one on Valentine's Day or any other occasion , try this scallop dish. It will make you look like a gourmet cook.
Click for the reipe here.