If you love to prepare treats from your kitchen as holiday gifts, you’ll want to try the following recipe for chocolate-coated toffee with almonds and walnuts. Last year around this time, my talented assistant, Diana, brought me a small carton filled with a cache of these addictive morsels.
I asked if she’d share her recipe, and was stunned to discover how easy this toffee was to prepare. “Three easy steps,” she smiled and explained. Continue reading
In October a young friend and former assistant told me of a Concord Grape Upside Down Cake that she had baked for a special dinner. Intrigued, I asked for the recipe, but put off trying it for a few weeks. By the time I got around to testing this seasonal dessert, Concord grapes had passed their peak, and my results were lackluster. The clever concept for an unusual upside down cake, however, stayed etched in my mind, and I began to think of other possibilities. Continue reading
If you need an impressive, yet quick appetizer to serve during the holidays, try these Pistachio and Goat Cheese Grapes. When you bite into one of these delectable morsels, wrapped in creamy goat cheese scented with mint and coated with chopped pistachios, you’ll savor an enticing combination of flavors and textures. The grapes are juicy and sweet, the cheese salty and smooth, and the nuts crunchy with a slight roasted accent. These chic, little starters take only minutes to assemble, hold up beautifully for 2 days in the fridge, and best of all are a hands-down crowd pleaser.
Hash, that old breakfast standby of sautéed corned beef and potatoes, is having a come back, but in the newest versions, corned beef is not always de rigeur. Sautéed apples and smoked sausage or a sweet potato, red onion, and bacon mélange are typical examples of today’s inventive selections. Recently, I created the recipe featured here for Smoked Salmon, Fennel, and Potato Hash— a colorful, fresh, and delicious alternative to traditional corned beef versions, and a perfect addition to holiday brunches.
This one pairs flaked hot-smoked salmon with sautéed bits of fennel, chopped onions, and diced potatoes. Crushed fennel seeds and chopped lacy fennel fronds add a mild anise flavor. You can use this delectable hash as a side to serve with scrambled eggs, or for a little more visual drama, simply slid a poached or fried egg on top of each serving.
The Dutch 131 Sullivan Street (at Prince Street), New York, New York 10012 212-677-6299
I became a fan of Andrew Carmellini’s cooking when he was at A Voce near New York’s Madison Park. Last year when he opened Locanda Verde downtown, I made a reservation a month in advance, and it was worth it. The Italian offerings were creative, perfectly cooked, and served by a helpful staff. So, when I read that this talented chef was opening a new American place called The Dutch in Soho, I couldn’t wait to try it. I met Natanya, my young friend and talented cook, for lunch there recently, and over a two-hour meal we sampled dishes until we could eat no more.
It’s hard to describe the food at The Dutch except to say that it is inventive, yet surprisingly simple, with an emphasis on quality ingredients. There’s plenty of fresh fish (with a first-rate oyster selection), choice meats, and no end of local produce. A welcoming treat arrived the minute we set down: a small warm loaf of peppery corn bread and sweet butter set on a wooden board. Most of it disappeared before we had even glanced at the menu. Continue reading
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| Photo by Susie Cushner |
I am a chèvre aficionado. When a cheese cart or tray comes around, I’ll always pick the goat cheese. In France where I spend part of every year, I’ve tried varieties in every size and shape and indulged in fresh as well as aged cheeses. Some have been covered in herbs or ash while others have been wrapped in leaves. All have brought joy to my palate. But France isn’t the only place where superb goat cheese is produced. An American goat cheese called Humboldt Fog, made by Cypress Grove Chèvre, is my favorite. It’s creamy and soft, with a beautifully balanced, tangy flavor. Each wheel features a ribbon of edible vegetable ash that runs through its Continue reading
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| Golden Cider-Roasted Turkey from Sunday Roasts |
Here’s a sandwich that will make you look forward to some post-Thanksgiving eating! The idea is so simple, I can’t imagine why I didn’t think of it sooner. Spread sourdough or rye slices with a dressing prepared with mayo and chili sauce, then add slices of Gruyère and turkey, and some purchased sauerkraut. Sauté the sandwiches until hot and golden brown, then serve these special Reubens with kosher dills and potato chips. Continue reading
If you’re like me, you’ll probably include sweet potatoes as part of your Thanksgiving menu. But, you don’t have to turn to those predictable preparations of baked sweet potatoes topped with marshmallows, or serve them mashed and seasoned with spices. There are far more exciting ways to use this versatile tuber. Continue reading
