This sauce – a creative cross between French aioli and Greek skordalia – is divine on just about anything; poached or grilled chicken, hard-cooked eggs, tomato wedges, steamed seafood, roasted artichokes or asparagus, and specially on boiled potatoes. One of my favorite ways to serve it is with dark blue potatoes, steamed in their jackets […]
7 cups fresh prepared fruit 3/4 cup sugar (depending on sweetness of fruit) 2 Tbsp lemon juice 4 Tbsp butter (1/2 stick or 1/4 cup) 1 cup flour 2 Tbsp sugar 1/4 tsp salt 2 tsp baking powder 4 Tbsp butter, chilled 6 Tbsp milk Preheat oven to 425 degrees. Place the prepared fruit in […]
5 cups prepared fresh fruit 3/4 cup flour 1 cup sugar (about, depending on sweetness of fruit) 1/4 tsp salt 1/2 cup butter, cut into small pieces Preheat oven to 350 degrees. Generously butter a 1 1/2-quart baking dish. Spread the fruit in the baking dish. Combine the flour, sugar, and salt in a bowl. […]
According to great-great-great-great-grandson of the Connecticut Revolutionary war patriot, the descendants of Israel Putnam have been eating this version of apple pandowdy for more than 200 tears. 4 cups apples 1/2 cup cider 1/2 tsp cinnamon 1/8 tsp cloves 1/8 tsp nutmeg 1 cup brown sugar butter biscuit dough thick cream, unpasteurized maple sugar Arrange apples […]
This tapa is marvelous eaten with crisp toasts to support the silken pepper, and drizzle with lots of the garlicky pepper juices. For a more rambunctious starter, rub the toasts with raw garlic first. A plate of serrano ham and green olives would not be remiss with these peppers, nor with a glass of chilled […]
Hot and flaky outside, creamy inside – the secret of this pastry appetizer begins with the brie. It must be firm and very cold or frozen when baked. Brie Pastry Package: 1 sheet (8-oz) frozen puff pastry, thawed 1 round (8-oz) cold, firm brie 1 egg, beaten mushroom filling Cut 1/3 off 1 side of […]
1 pound Kirby cucumbers 2 Tbsp kosher salt 3 large sprigs fresh dill 1/4 cup light brown sugar 1/3 cup cider vinegar 2 tsp coriander seeds 1/2 tsp black peppercorns 1/4 tsp allspice berries Trim ends from cucumbers and slice into 1/4-inch thick rounds. In colander set over a plate, toss them with sea salt. […]
2 cups cider vinegar 1/3 cup sugar 1/3 cup non-iodized salt or canning salt 1/2 cup (packed) fresh dill 3 white onions, peeled and chopped 3 cloves garlic, peeled and thinly sliced 3 1/2 to 4 pounds small Kirby cucumbers, well scrubbed (to fill 1-gallon jar) 1 tsp mustard or celery seed Sterilize 1-gallon glass […]
1/2 cup oil-packed dried tomatoes, drained and 1 Tbsp of the oil 1 small (about 1/4 lb.) chopped red onion 1/2 cup canned roasted red peppers, drained and cut into thin strips 2 cans (15 ounce each) black beans, rinsed and drained 1/4 cup minced fresh cilantro (coriander) fresh cilantro sprigs, lime wedges, and sour […]
4 large portobello mushrooms, stems removed For the marinade: 1/4 cup balsamic vinegar 1/4 cup dark soy sauce 1 Tbsp cracked black pepper Mix all ingredients together in a mixing bowl and pour over the mushrooms and let stand for at least 30 minutes. For the vinaigrette: 1/2 cup extra virgin olive oil 1/4 cup […]
For cooks in a hurry, pre-washed, ready-to-use fresh spinach is probably the best idea since Mr. Birdseye thought of shelling and freezing peas, Spinach is triple-washed, dried and packed in plastic sacks immediately after picking, and will last for several days. At my local Safeway, bagged baby spinach costs $2.99 for 6 ounces; bagged mature […]
4 slices (about 3-4 ounces) prosciutto 6 ounces very ripe Taleggio, sliced about 1/4-inch thick 4 big handfuls of spring salad mix:arugula, mizuna, baby lettuces, mache 2 to 3 Tbsp chopped chives 2 to 3 Tbsp chopped chervil balsamic vinegar to taste juice of 1/4 to 1/2 lemon 2 Tbsp extra-virgin olive oil, or to […]
1/2 pound large or medium asparagus 2 Tbsp freshly squeezed lemon juice 3 Tbsp fruity extra virgin olive oil salt and pepper 6 ounces arugula, washed and dried chunk of Parmesan, for shaving sliced prosciutto (optional) Snap off and discard the tough ends of the asparagus. Using a mandoline, sharp vegetable peeler or thin-bladed knife, […]
1 small (1/4 lb.) onion, chopped 1 tsp olive oil or salad oil 1 clove garlic, minced or pressed 1 hot or mild Italian turkey sausage (about 1/4 lb.) casings removed 1 1/2 cups regular-strength chicken broth, heat to boiling 2 large (about 10 oz total) Roma-type tomatoes, cored and chopped 1/2 cup short-or medium-grain […]
1 pound small potatoes, preferably new or Yukon golds 1/2 cup extra virgin olive oil 2 Tbsp balsamic vinegar 2 Tbsp dry white wine 3 Tbsp finely chopped shallots 1 tsp each salt and black pepper 1/4 cup oil-packed, sun-dried tomatoes, blotted with a paper towel and coarsely chopped 1/2 cup minced fresh herbs such […]
1 1/4 pounds watermelon 1/3 pound feta cheese, thinly sliced or crumbled 1/2 pound oil-cured black olives, pitted and roughly chopped 2 Tbsp roughly chopped basil freshly ground black pepper 2 Tbsp extra-virgin olive oil, optional Remove the rind from the watermelon, then pit and thinly slice the flesh. Layer or toss it together with […]
Radicchio loses its bright colors when sauteed, becoming a wintry brown, almost the color of the crispy pancetta and onions that accompany it. The strong flavors of this simple, filling dish are especially welcome on a cold night. 1/3 cup diced pancetta or thick bacon 1 garlic clove, minced 10 ounces fettuccine 2 cups coarsely […]
2 pounds asparagus 3 Tbsp butter 1 Tbsp olive oil 1 large garlic clove, pressed 2/3 cup fresh bread crumbs 3 Tbsp freshly grated Parmesan cheese Steam the asparagus until just tender. melt the butter with the oil in a small non-stick frying pan. Add the garlic and saute briefly, then stir in the bread […]
Served as an antipasto with prosciutto and figs or as garnish for a salad. From the “Chez Panisse Cookbook.” 12 ounces fresh ricotta cheese, or 15 ounces commercially packed ricotta, drained (see note) salt, to taste fresh marjoram, sage and thyme sprigs fresh ground pepper to taste extra virgin olive oil Preheat the oven to […]
Rosmarino pasta looks like long grain rice. In fact, if you cook it like risotto, it will plump up and get creamy in the same way that Arborio rice does. If you can’t find rosmarino, use orzo, which is about the same size. This dish is also delicious with peas, fava beans or chopped broccoli […]