Although the calendar declared that fall was underway several days ago, it’s the produce bins and the shelves at my local grocery store that always make me aware that a new season has arrived. Recently, packages of peeled and cubed butternut squash were on display at the our Whole Foods–a sure sign that shoppers are buying ingredients for cool Continue reading
During the summer and early fall when figs are in season, I often pick up a basket and use them as a garnish for cheese or charcuterie boards. This year, however, I used my cache to craft a sweet confection. I was inspired by two memorable fig desserts I’ve sampled recently. In London last month, at Elystan Street Restaurant in Chelsea, I ordered figs poached in port garnished with a scoop of homemade ice cream and warm lemon beignets. Then, a few weeks later, at Café Carmellini in New York City, I savored a fig and honey tart topped with homemade yogurt sorbet.
For my own creation, I poached figs in port along with sugar and seasonings of cinnamon, Continue reading
Heirloom tomatoes are having an especially good season this year, not only here in New England where I live, but also in France where my husband and I traveled recently. Chefs everywhere seem to be giving them starring roles on their menus. At a restaurant on the south shore of Massachusetts, I savored a first course of multi-hued heirlooms cut into wedges, then drizzled with a basil and garlic sauce. Garnishes included some fresh ricotta and warm focaccia. Farther away in Paris at Verjus, a well known place in the city’s first arrondissement, one of my favorite dishes on their tasting menu was a plate of sliced heirloom tomatoes and roasted garlic cloves tossed in cider vinaigrette. Both these Continue reading
Although I’ve read about and prepared many variations of classic Italian pesto, I was intrigued by a version that called for pistachios and fresh mint that I spotted last year in a French culinary magazine. After tagging the recipe, I somehow never got around to trying it. Fast forward to this summer when my herb garden is overflowing with mint. That recipe tucked away in my “to do” files immediately came to mind and turned out to be a delicious alternative to the Italian original.
Along with torn mint leaves and toasted pistachios, the pesto ingredients included Continue reading
For the past few days my husband and I have been enjoying our stay in a small coastal town on the south shore of Massachusetts. Seafood shops and restaurants abound in this area, so we’ve been indulging in all manner of fish. Over the weekend we planned a lobster lunch for my spouse’s birthday and purchased nine of these crustaceans for the celebration. Unexpectedly, two guests opted not to eat the shellfish, so we had several left over. After removing the glorious cooked meat from these extras, I decided to make a favorite lobster and corn chowder with them.
Traditional corn chowder is elevated to new heights when chunks of tender rosy lobster Continue reading
When the first peaches arrived in our stores several weeks ago, I bought a bagful and came home thinking I’d make a sweet confection with them. However, as it turned out I used my cache in a savory dish. I sliced the yellow peaches into thick wedges, marinated them in balsamic vinegar, and then arranged them on a purchased pizza crust along with pieces of creamy burrata, and thinly sliced red onions. Baked until the crust was golden and crisp and the cheese melted, this pizza was then removed from the oven and garnished with crispy sautéed prosciutto strips and torn basil leaves.
The combination of varying flavors– sweet, salty, and hot— is what makes this creation special. The peaches provide sweet notes while the burrata and prosciutto contribute salty accents. The red onions offer a bit of subtle heat. My spouse, who can be picky about pizza, was reluctant to try one topped with fruit, but after his first slice, he was won over by this delicious combo of tastes.
This recipe yields one 12-inch pizza (or two smaller rectangular ones), which at our house is enough for 2 to 3 servings along with salad for supper. You can double the recipe easily to accommodate more. (If you have two ovens, bake one in each, but if you’re working with a single oven, bake one pizza, take it out, and pop another one in while you savor the first.)
Add a salad of mixed greens tossed in vinaigrette dressing and a bowl of fresh cherries topped with scoops of vanilla or ginger ice cream for a quick dessert to round out this summer pizza meal!
Recently on a favorite French website, I spotted a recipe for a sponge cake scented with ground hazelnuts, and served with strawberries and mascarpone whipped cream. Since local strawberries are omnipresent right now in markets and farmers’ stands in our New England town, I was anxious to try this dessert on my side of the Atlantic.
French recipes are typically abbreviated and often assume that cooks know basic culinary techniques, so I read up on sponge cakes. Prepared with a minimum of ingredients (usually eggs, sugar, and flour plus seasonings), they can still be challenging to make. The eggs need to be at room temperature for best results, and then are separated. The yolks along with sugar need to be beaten for several minutes until pale yellow and thickened, and the whites should be whipped just until firm and glossy, and stiff enough to form straight peaks when a beater is lifted from them. The whites are what make sponge cakes rise, so most recipes suggest not greasing the baking pan to ease the batter’s rise up its sides.
Hadley, Massachusetts, near my home in Amherst, proudly claims to be the Asparagus Capital of the U.S. In late May this little town has its moment of fame when the farmers bring their crops to groceries and outdoor markets, and the locals grab bundles and head for their kitchens. This annual asparagus harvest has inspired me for more than twenty years to create dishes featuring these beautiful spears.
I spotted this year’s first bunches a few weeks ago in a nearby market, and promptly put several in my cart. At home I pulled out a recipe I had created a decade ago for a silken smooth asparagus soup. This potage takes only minutes to assemble and is made with sliced asparagus that are sautéed with chopped leeks, and then simmered in stock until tender. After this mélange is pureed, swirls of crème fraîche scented with lemon are stirred in. Chopped chives, toasted bread crumbs, and small dollops of that distinctive lemon-scented crème fraîche make simple but delicious garnishes.
Like most soups, this one can be prepared ahead, so you will need only to reheat it and add the finishing touches at serving time. Offer this soup for a light lunch of supper with a salad (I love a mix of torn romaine, mint, and diced ricotta salata) or with grilled cheese sandwiches for lunch or a light supper. Or use it as an opener for a dinner. Of course, if you are lucky enough to live in the Pioneer Valley in western Massachusetts, make it with Hadley spears!
Although I’ve seen many versions of Greek salad on menus in the States, it wasn’t until recently when my husband and I traveled to Greece for the first time that I saw how truly versatile this dish could be. On this side of the Atlantic, this popular salad typically includes a mound of mixed greens tossed with cucumbers, tomatoes, and olives, all drizzled with olive oil and lemon juice or other dressings, then sprinkled with crumbled feta. In Athens, and while visiting the islands of Syros and Mykonos in the Aegean, I saw other variations.
At a taverna in Athens, the chef combined the requisite trio of cucumbers, tomatoes, and olives with sliced red onions, then garnished this mélange with Continue reading
At our house spring begins when we open the large sun porch located on the southern side of our home. Although spring arrived officially back in March, we only recently felt that the weather was warm enough to spend time in this special room which opens on three sides to the outdoors. We’ve been entertaining al fresco there by inviting friends to come for wine and appetizers. For last minute nibbles I’ve set out ramekins filled with Castelvetrano olives, mixed roasted nuts, sliced figs, or cubes of aged Gouda cheese. However, when I have more time, I love to make starters like the Bruschette with Goat Cheese, Prosciuto, and Figs that are featured here today.
Simple to assemble, these savory treats are satisfying, but still light enough to enjoy before a meal. They are prepared with toasted baguette slices that are spread with creamy goat cheese, covered with prosciutto, and then topped with fresh sliced figs. Drizzles of balsamic vinegar and honey add tart and sweet notes to these hors d’oeuvres, while julienned fresh mint provides an herbal accent.
A single recipe yields 12 servings, but you can easily double it for a larger group. I think these bruschette taste particularly good with a chilled rosé or pinot grigio. Cheers to spring!
