One Pan, Two Plates—Great Idea for a Cookbook

Posted on September 6, 2013 by brosbottom

My husband and I are empty nesters and have been for more years than I want to recall. Consequently, I’ve had to become adept at cutting recipes for four or six down to serve two. Imagine then my excitement when I spotted Carla’s Snyder’s newest cookbook, One Pan, Two Plates. Finally, I could dispense with the culinary math I go through on weeknights for here was a book with more than 70 special cooked-from-scratch meals prepared imaginatively with fresh ingredients designed for twosomes.

The Lamb Kebabs with Harissa, Chickpeas, and Summer Squash were a huge hit with my spouse who loved the spicy meat and vegetables

The makings for Catfish Tacos.

countered by cooling lemon-scented sour cream. Pan Fried Artic Char with Garam Masala, Broccolini, and Yogurt was another winner. My favorite, though, was Catfish Tacos with Chipotle Slaw—an uncomplicated dish that boasted big bold flavors and nicely balanced contrasts of texture.

Perpetually rushed, I appreciate that each recipe has a tag giving the prep as well as the start-to-finish times. Other bonuses include market notes on where to find unfamiliar ingredients and tips for wine pairings. Oh, and you won’t have a sink full of pots to deal with after cooking from this book—every recipe calls for only one large pan! Continue reading →

Il Buco Alimenteri e Vineria- A Treasure In New York City

Posted on August 29, 2013 by brosbottom

Interior Il Buco Alimenteri e Vineria

It’s not often that a restaurant not only lives up to glowing reviews, but even exceeds them. Il Buco Alimenteri e Vineria in New York’s NOHO area certainly did that when my husband and I and several friends dined there last week.

From the moment we walked into the casual, inviting space (which also houses an Italian grocery and wine store), we felt welcome. The wait staff was warm and helpful, and the noise level lively, but not so loud that we couldn’t hear clearly. It’s the carefully and beautifully prepared food of talented chef Justin Smillie, however, that will make you remember and want to return to this restaurant. The salumi, the crusty loaves of bread, the pastas, and the sorbetti and gelati are all homemade.

Our waitress explained that the portions were generous and guided us in choosing several

Three great pastas!

antipasti, primi, and secondi to share for our group of five. Among the highlights in a hit parade of dishes were crispy fried artichokes and an ethereally light slow-cooked egg custard with black trufflles and favas as starters. Agnolotti filled with a velvety smooth cow’s milk cheese and a garnish of crushed hazelnuts and pecorino was our favorite pasta. It was followed by whole salt-baked branzino (sea bass) cooked with thyme, sea salt, and charred lemons and by slow-cooked beef short Continue reading →

Lobster in a Starring Sandwich Role

Posted on August 23, 2013 by brosbottom

This summer the price of lobster in my local supermarket reached an all-time low of $5.99 a pound, prompting me to add this popular crustacean to menus on more than one occasion. For two family birthday dinners we steamed lobsters, and served them with pots of melted butter and sides of corn on the cob and salad.

Then I got more creative when one local grocery chain started cooking lobsters, removing their succulent meat, and selling it fresh or frozen. I bought home a small container to use for—lobster BLTs! My first attempts were good, but not stellar. I prepared a delectable mixture of lobster, mayo, lemon, and tarragon as a base for the sandwiches. But then I overwhelmed it with too much bacon and an unnecessary addition of sliced avocados. Continue reading →

My New Favorite Cheeseburger

Posted on August 16, 2013 by brosbottom

Nothing, absolutely nothing, is more tempting to my husband’s palate than a juicy cheeseburger. He likes his burgers prepared with beef, cooked just until pink inside, and topped with plenty of melted cheese. And if this all-American sandwich is seasoned with a hint of heat in the way of peppers or relish, well, he is in burger heaven!

So, it was not surprising that my spouse was crazy about the special burgers I grilled last week. The generous patties, sprinkled with a mixture of chipotle chili powder, cumin, and coarse salt, were cooked until medium rare (rosy inside), then topped with thinly sliced Mahon cheese and roasted jalapeno peppers. It was the delicious peppers that distinguished these patties from more common renditions. It took about 5 minutes to halve and deseed the peppers and another 15 to roast them until they just were softened and browned at the edges. The subtle smoky flavor and mild peppery accent added immeasurably to the overall taste. Continue reading →

A Savory Tart Direct from Paris

Posted on August 9, 2013 by brosbottom

During our stay in Paris this summer, I made many trips to Quatrehomme, a celebrated cheese shop right around the corner from our rented apartment. After choosing my cheeses, I’d pause at the small counter of take out foods where savory tarts and a good selection of hams and sausages are displayed. One day I bought a slice of a beautiful tomato and goat cheese tart and took it home for lunch. One bite and I was smitten.

The tart with its golden puff pastry crust and its beautiful baked filling of alternating slices of tomatoes, zucchini, and goat cheese was delectable—practically addictive. I bought many more slices over the next few weeks, each time prodding the sales staff to tell me how this tart was made. Finally, one of the young vendeuses shared the recipe explaining that there was a layer of ‘pistou” (Provencal pesto) beneath the cheese and vegetables. Continue reading →

Scrumptious Blueberry Cake for a Crowd

Posted on August 2, 2013 by brosbottom

Fresh blueberries are in full season here in New England. At the local farmers’ market, every fruit vendor has bountiful displays of these luscious little orbs neatly packed in pint and half pint boxes. And, they’re not the only ones featuring this summer staple. The bakers are including them in pies and muffins, while the local yogurt maker is turning out blueberry smoothies sweetened with maple syrup.

I wasn’t surprised then when my culinary assistants, working in my kitchen last week, were all abuzz about blueberry recipes. Mary Webber, a new member of our team, described a simple blueberry pan cake that she has baked for years, and had us all pleading for the directions. Continue reading →

Two 10-Minute Summer Appetizers

Posted on July 26, 2013 by brosbottom

Last weekend en route to the supermarket, I couldn’t believe the temperature gauge in my car. I looked twice thinking I had read it wrong because it was registering 105 degrees. We were in the midst of yet another heat wave here in New England, and definitely headed for a scorching, even record-breaking day. It just so happened that my husband and I had invited a few friends over for wine and appetizers late that afternoon, and had planned to entertain on our porch.

It didn’t take long to figure out that our gathering would have to be moved inside where there was air conditioning. To counter the heat, I changed the menu to include refreshingly cool skewers of watermelon, feta, and mint. Then when I spotted fresh figs in the produce aisle of the grocery, I added those to my cart to serve with some creamy blue cheese and walnuts. Continue reading →

Winning Grilling!

Posted on July 18, 2013 by brosbottom

After a month of cooking in a Paris apartment rental with no grill anywhere in sight, I couldn’t wait to pull out my Weber after returning home. The temperatures, hovering in the 90s in New England every day this week, have also been an incentive to move my kitchen outdoors.

Instead of the usual medley of steaks, chops, and burgers, though, I opted for fish, and settled on a delicious combination of salmon fillets and fresh corn on the cob, both brushed with a refreshing lime and cilantro-scented butter. This recipe is a breeze to make. You marinate the salmon for 30 minutes in a mixture of lime and oil seasoned with garlic and ginger, and halve and blanch the corn quickly in a pot of boiling water. Both are then brushed with the seasoned butter while they cook atop a hot fire. Continue reading →

A Main Course Salad Perfect for Hot Summer Nights

Posted on July 11, 2013 by brosbottom

I returned home from Paris this week with some sound French cooking philosophy. Everyone cooks seasonally there, not only by choice, but often by necessity. Mounds of asparagus, green and white or plump and slim, appear in markets in mid-spring only to completely disappear later in the summer. Deep crimson and incredibly juicy strawberries pop up in June and are available for a few weeks. Even fish have their own cycle. Late last month when I innocently asked a Parisian fishmonger for scallops, he looked at me sternly and announced “C’est fini, Madame!”

However, in New England the latter are in their prime right now. At a local grocery store fresh sea scallops from Cape Cod caught my eye while I was restocking my larder, so I bought a pound along with “native” (translation: homegrown) tomatoes and a bunch of arugula. I added a package of Spanish-style chorizo to my cart and had the makings for a delicious main course salad for our first night home. Continue reading →

Cooking in a Small Parisian Kitchen

Posted on June 27, 2013 by brosbottom

The apartment we rent in Paris has plenty of space for two. There’s a lovely airy living room, a separate dining area, and even a little outdoor deck, but the kitchen—my favorite room in any home—is tiny. Although it’s well equipped, I still have to do some serious

Paris Kitchen- It’s small, but it works well!

strategic planning when having a dinner party like the one coming up. There’s only one oven (“petit” would be the best way to describe it), and counter space is almost nonexistent, but by choosing menus that can be prepared ahead, “tout va bien!”

For my summer dinner, the first course will be a chilled melon and cucumber soup, followed by a casserole of boneless chicken breasts scented lightly with curry and topped with a creamy porcini mushroom sauce. A platter of cheeses and a dessert purchased at one of the pâtisseries in our neighborhood will round out the meal. Continue reading →

Betty Rosbottom

Food Writer, Cookbook Author, Cooking Teacher

Category Archives: Food News