Author Archives: brosbottom

Weeknight Fresh and Fast by Kristine Kidd

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If you want to eat well during the week, but don’t have a lot of time to spend in the kitchen, Weeknight Fresh & Fast, a new Williams-Sonoma book, is the answer. Kristine Kidd, former food editor at Bon Appétit Magazine, has assembled a mouthwatering collection of quick and healthy recipes that call for fresh seasonal ingredients. Conveniently organized by seasons, every chapter features 25 main courses, each accompanied by a full-page photo. From spring Risotto with Leeks and Sugar Snaps and summer Grilled Chicken and Corn with Smoked Paprika Rub to Molasses-Glazed Roast Pork and Sweet Potatoes for cold weather cooking, you’ll find a cornucopia of tempting entrees to try. There are also suggestions for side dishes and tips for putting leftovers to use later in the week.

Weeknight Fresh and Fast by Kristine Kidd
Weldon Owen Publishers 2011
$29.95

Roasted Cod on a Potato Gratin

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It’s not often that a restaurant dish is both so delicious and so simple that I can’t wait to try it in my own kitchen. Last month in Paris I had such an experience at a new bistro called Le Casse Noix. (The restaurant is this month’s featured item on the “Out and About” section of my website.) The main course that caught my eye and palate was roasted cod served atop a gratin of potatoes, an unlikely combination that worked beautifully.

The chef had fashioned a delectable mixture of potatoes and bits of ham seasoned with piment d’Espelette (a dried pepper powder similar to cayenne), and then transferred them to individual baking dishes. He sprinkled the servings with cheese, and finally added a thick, snowy white cod fillet to each. Continue reading →

Chocolate Caramel Pecan Cake

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Perfect for Valentine celebrations, this rich, moist, single-layer torte prepared with semisweet chocolate, ground pecans, and a generous amount of butter, is irresistible. The soft texture of the cake, the creaminess of the caramel, and the crunch of the nuts and chips combine to form a celestial trinity. This recipe serves eight easily so you can make it for a crowd, or offer it to a single special person and have some delicious leftovers.
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Le Marché Biologique, Paris

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Le Marché Biologique Boulevard Raspail between rue du Cherche Midi and rue de Rennes Paris 6th

Paris has countless food markets, some small and others big and sprawling. One of the most popular in the capital, Le Marche Biologique (that translates as “the organic market) on the Left Bank in the 6th arrondissment, specializes in organic goods. Teeming with food merchants and shoppers, this marché makes for a lively scene from about 8 AM until noon on Sundays. Countless stalls boast local fruits and vegetables, others have huge displays of France’s incredible cheeses, and in addition there are butchers, fishmongers, oyster-shuckers, honey-producers, wine-sellers, soap-makers, and even clothes vendors. Continue reading →

Out-of-the-Ordinary Rigatoni with Spicy Tomato Sauce

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This recipe is a perennial favorite of students. Back in the 1990s it appeared on a winter cover of Bon Appétit and then later in my book, American Favorites. This dish has plenty going for it—you can make it ahead, it’s and all-in-one main course, and it’s inexpensive.

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Curried Cauliflower Soup

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Mark Twain described cauliflower as cabbage with a college education. He had a point. This ivory, globe-shaped vegetable has a more subtle taste than its humble counterpart. My guess is that Twain would have liked the way cauliflower is used in the winter soup recipe that follows.

Florets, cut from a large head, are simmered along with some sautéed leeks in an aromatic broth. It’s this flavorful stock scented with assertive seasonings of pungent, sweet, and hot spices that make this potage distinctive. Pureed, the resulting mixture is creamy and smooth. In a blind taste test, you might not recognize the cauliflower immediately, but the vegetable is there playing an important background role. Continue reading →

Fresh Orange Slices in Spiced Red Wine With Vanilla Ice Cream

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I created this dessert as the finale for a delectable Indian feast prepared by a good friend of ours from the sub-continent. The cool, refreshing taste of citrus made a fine counter point to the spicy dishes of the evening. Since then, I’ve served these oranges as a light dessert after a spread of tapas and as the sweet conclusion to a winter chili supper. Continue reading →

Eataly

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Eataly 200 Fifth Avenue at 23rd Street, New York, New York 212-229-2560

For those who love pasta, prosciutto, and Parmigiano, a visit to Eataly, New York’s new food emporium that opened on August 31st is a must. Located on 5th Avenue (at 23rd Street) this 50,000 square food shrine to Italian gastronomy includes an espresso bar, a gelato station, cheese and bread counters, fish and vegetable stands, and much more. The variety and number of pastas sold is mind-boggling. Ditto that for balsamic vinegars and olives oils. There’s a butcher to help you purchase meats and a vegetable butcher to assist with produce. Continue reading →

Ann’s Warm Dates Stuffed with Blue Cheese Plus Smoked Salmon and Grapefruit Toasts

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Warm Dates Stuffed with Blue Cheese and Almonds are chic appetizers created by my neighbor and talented cook, Ann Ryan-Small. These savory treats were a huge hit when Ann served them one cold winter day at our monthly book club meeting. The saltiness of the cheese and the sweetness of the dates make an irresistible combination. Continue reading →

Warm Mulled Cider with Butter, Brown Sugar, and Spices

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This is a newer version of a recipe that appeared in Betty Rosbottom’s Cooking School Cookbook. This fragrant brew takes only minutes to prepare and is assembled by simmering fresh cider with melted butter, brown sugar, and spices. Dark rum and sliced apples and oranges round out the flavorings.
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