Early this spring I had a chance to dine at Ottolenghi, an excellent, yet unpretentious restaurant in the Islington area of London. My meal was so memorable that I wrote about it on my blog, mentioning a celestial Apple and Sultana Cake with Maple Frosting.
Back home, I couldn’t get the heavenly cake out of mind, and set out to reproduce it. After multiple tries, including several failed icing attempts, I had a version close to my remembrance of the original. Then, by chance, I found the recipe for the Ottolenghi cake on line, reprinted from one of the chef’s earlier cookbooks. The British cake was made with olive oil, mine Continue reading
A Great Dish for Cool Fall Nights
When the first fresh cider arrives in our markets each fall, I buy a quart and bring it home, not only for sipping but also for cooking dishes like Cider-Baked Pork, Red Cabbage, and Apples. For this hearty casserole, sliced red cabbage, onions, and apples are sautéed in butter, then simmered in cider along with seasonings of sugar, vinegar, and crushed fennel seeds. The cabbage and apples are spread in an oven-to table dish, topped with pan-fried slices of pork tenderloin, and then baked. Although this main course is substantial enough to be stand alone accompanied by a simple salad, creamy mashed potatoes or buttered noodles would make tempting sides. Continue reading
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
Peaches and cream are a celestial pairing, and make sublime garnishes to the almond pound cake featured here. The cream in this particular duo is extra special, enhanced by the addition of some mascarpone cheese, while juicy summer peaches are simply peeled and sliced.
Butter, sugar, eggs, and flour plus a touch of almond (from chopped nuts and extract) are all that are needed to assemble this delectable pound cake. It can be baked two days ahead and easily serves 12, making it an easy finale for a summer cookout for a crowd! 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
Last month while eating in La Régalade St. Honoré, a favorite Parisian bistro of mine, I ordered cod studded with bits of chorizo. When the dish arrived at the table, there in a shallow bowl was a beautifully cooked cod fillet (studded with long strips of chorizo) set atop a colorful piperade, surrounded by a foamy fish broth. Every bite was heaven, so I took notes knowing I’d attempt a version of my own at home. Continue reading
Okay, you’ve eaten way more than you planned during the holidays, but who could resist all those homemade sweets, and who wants to think about diets when Christmas and New Year’s feasts are set in front of you!
It’s now January, though—that month in which everyone makes a resolution to be kind to their bodies by shedding a few pounds and eating better. So, here’s a recipe to get you started. Brussels sprouts, carrots, and leeks are coated with some olive oil and then roasted until just slightly browned and tender. A small addition of diced pancetta provides a robust and indulgent accent. Continue reading
In October a young friend and former assistant told me of a Concord Grape Upside Down Cake that she had baked for a special dinner. Intrigued, I asked for the recipe, but put off trying it for a few weeks. By the time I got around to testing this seasonal dessert, Concord grapes had passed their peak, and my results were lackluster. The clever concept for an unusual upside down cake, however, stayed etched in my mind, and I began to think of other possibilities. Continue reading