Although I am not hosting Christmas dinner this year, I am helping cook it with my son, who has decided that herb-rubbed and roasted beef tenderloin served with creamy mashed potatoes and root vegetables will anchor the menu. We haven’t discussed desserts yet, but I know what I am going to suggest– a scrumptious hazelnut and coffee tart that can be baked a day ahead. And, it is also easily transportable by car.
I first sampled this special tart a few weeks ago when my friend, Sigi Schutz, served it at a dinner. One bite and I was smitten. Of course, I asked for the recipe, and was surprised to learn how simple it was to prepare. She didn’t specify ingredients for the crust so I used a favorite dough of mine, first baking it blind (without the filling) as she directed. For the filling, Continue reading
It’s been gray and rainy in Paris for days, so what could be better to counter the overcast skies than bowls of a warm, homemade potage. At the marché this week, I picked up a beautiful cauliflower, some root vegetables, a packet of grated Gruyère, and some hazelnuts—the makings for a soup I had prepared to begin my family’s Christmas dinner just a few week ago. This time, I carefully omitted the cream I had used so liberally in that earlier version, and instead reached for a bottle of reduced fat milk.
In the tiny kitchen of the apartment we rent, I made the soup as I had before, sautéing chopped leeks, carrots, celery, and cauliflower florets in olive oil, then simmering this vegetable mélange until tender in stock. Next the soup was pureed and enriched with milk. And, guess what! The quartet of vegetables provided so much flavor that I didn’t miss the taste (or the calories) of the cream at all. As finishing touches, a small sprinkle of Gruyère, a few coarsely chopped hazelnuts, and some snipped chives made fine garnishes, adding both color and texture. Continue reading