Recently at my local farmers’ market, I was selecting tomatoes when the farmer whispered to me. “Better buy plenty because they’re not going to be around too much longer!” I didn’t want to hear these words. I was hoping that the luscious red orbs that have been exceptionally sweet this season would last forever, but it was September, and I knew he was right.
I bought a bunch along with that some zucchini and yellow squash to make a Provencal dish I had been working on for the new book I am writing, Sunday Casseroles (it’s due in 2014). I’ve just started to create the recipes for this collection, and am happy to share one here. Continue reading
Mid to late summer is the season for exquisite produce at my local farmers’ market. There are bins at each stand brimming with vegetables in vibrant hues. This irresistible produce was the inspiration for the following recipe for savory vegetable tarts. The tart shells are made with purchased puff pastry sheets that are cut into squares. A creamy spread of goat cheese and Parmesan is smoothed over Continue reading
When July arrives, cooks everywhere know that it’s prime time for burger cooking. My husband, a devoted fan of any type of ground meat or fish patty cooked over an open fire, refers to this season as “burger heaven!”
Although I prepare my share of classic ground beef rounds and top them with grilled onions and good melting cheeses, I also love to try new creations like the delicious salmon burgers featured here.
Created by my friend and talented chef, Matt Sunderland, these burgers are especially light in taste since they are prepared with fresh salmon fillets that are roasted quickly, then Continue reading
I’m delighted to feature a special recipe from the just published Sunday Brunch here today. This tart is simplicity itself to prepare and has been a long-time favorite with students in my cooking classes. The recipe (like all those in the book) includes metric equivalents—a help, I hope, to those cooking abroad. Continue reading
Ever since I’ve been a food writer (for several decades now), I’ve kept a file of recipes that serve as inspiration for my own creations. The folder is filled with newspaper and magazine clippings, and with hand-written or copied recipes friends have shared.
Several weeks ago I spotted a recipe in this cache for a gratin of red onions. Cooked slowly in the oven with garlic, thyme, and white wine, they were then covered with crème fraîche and cheese. The concept of this dish became the starting point for the roasted red onion tart featured here. Continue reading
These elegant tarts look as if they take far more expertise to produce than the simple effort that is required. Using purchased puff pastry is what makes them so easy and quick to assemble. Count on 15 minutes to make the filling, and five for cutting out the puff pastry squares. Both the squares and the filling can be prepared several hours ahead so that at serving time you will need only to spoon the asparagus/ mushroom melange onto the pastries, and then bake them for 20 minutes. Serve the tarts as a first course or offer then with a green salad for a summer lunch or light supper.