The week before Thanksgiving my husband and I hosted our annual dinner for his freshman class at Amherst College. This year along with worrying about getting food cooked for fifteen, I was also concerned about the weather. Forecasters were predicting a hearty snowfall for the night of our party. Since we live two miles from campus, we were keeping our fingers crossed that the storm would start later than expected.
Luck went our way with the students arriving around 6, and no snow in sight. For appetizers I had set out a wheel of Camembert, halved and stuffed with chopped Medjool dates, dried apricots, and toasted walnuts, all scented with orange zest. Toasted baguettes slices and apple wedges made fine canvases for the stuffed cheese. A big dish of rigatoni baked with a spicy tomato sauce, a salad of mixed greens and shaved fennel tossed with lemon and olive oil, and a basket of warm artisan breads followed. Still, no snow.
But when the desserts–pumpkin brownies served with vanilla ice cream and caramel Continue reading
A few weeks ago my cooking pal, Barbara Morse, and I gave a class titled The Art of the Crepe. It had been years since either of us had given such a course, but we were betting that there was a new generation of cooks who had never made crepes. Our gamble certainly paid off. Every seat was filled and our students—both young and older—were all enthusiastic about an evening devoted to making light and airy French pancakes.
We included a tip sheet explaining that either a classic French 7-to 8- inch iron crepe pan or a nonstick skillet of similar size would work. A long, metal spatula for turning crepes in the pan, and a quarter-cup measure rounded out our utensil recommendations.
We explained that it’s best to let the batter rest before using, and that when cooking Continue reading
Everywhere you turn there are newspaper articles, blog posts, and tv clips imploring us to add healthy greens to our diet. Kale, collards, and chard are among those mentioned most, so lately I’ve been incorporating these nutrient-charged foods into meals. What I’ve learned is that many of my favorite recipes for these greens require slow cooking (like the collards and kale I simmered in a Beans and Greens Soup in a recent post). And, even when I use these vegetables in sautés, it takes time to trim the tough stems and bases from the leaves. Imagine then my delight when I discovered tender baby kale in two of my local markets this month. Packages filled with small, tender verdant leaves of kale were being sold cleaned and ready for cooking. Irresistible! I put several in my cart.
At home, I devised a simple and quick way to cook the baby version. A few handfuls at a time, I sautéed the kale in olive oil until wilted, and then stirred in finely diced dried apricots, chopped walnuts, and feta. A good pinch of red pepper flakes and some balsamic vinegar rounded out the seasonings.
This dish makes an exceptionally colorful autumn side—the dark green kale canvas with pops of orange, snowy white, and brown from the fruit, cheese, and nuts—is inviting. Count on 15 minutes from start to finish, and serve this vegetable with a rotisserie chicken, pan-seared lamb chops, or grilled sausages for a fast and easy supper.