Holiday Open House Recipes
Someone jokingly suggested this last night, and I suppose it's yet another sign of this crazy world we live in that this seemed almost easier than emailing everyone all the recipes. I really did think...
View ArticleRibollita
Adapted from Rogers/Gray Italian Country Cookbook.This is basically vegetable soup with bread. It's hearty and yummy... good winter comfort food. I first had it when I was visiting my sister in...
View ArticlePretty Amazin Sticky Buns
These are from Peter Reinhart's The Bread Baker's Apprentice, my go-to bread book, and a must-have if you're at all interested in bread making. The recipes are as dead-on reliable as Marcella Hazan's....
View ArticleBeef Braised with Onions
From Marcella Hazan's Essentials of Italian Cooking, which has become my favorite cook book of all time. The one cookbook I would take with me to a desert island. If I thought the island would have a...
View ArticleCreamed Hedgehog Mushrooms on Toast
Adapted from Food and Wine, Nov 1999I made this all (or mostly) with stuff I found at the Dupont farmer's market one Sunday, and it was damn tasty. Makes 2 servings.1 little bag of hedgehog mushrooms...
View ArticleSpinach Tart
Kinda made this one up as I went along.1. Make the tart crust (or get one at the store... I like the cornmeal crusts they have at Whole Paycheck). This is one I like from Nick Malgieri's How To Bake...
View ArticleVegetable Crepes
(April Supper Club: Tapas)Adapted from Penelope Casas's "Tapas: The Little Dishes of Spain." The secret weapon is the (almost classically French) reduction cream sauce in which the crepes get bathed....
View ArticleMojitos
(May Supper Club: Cinco de Mayo)Yes, I know Cinco de Mayo is a _Mexican_ holiday celebrating a victory over the French. Yes, I know Mojitos are Cuban. I even (aak!) used a Mojito recipe from the very...
View ArticleMole
Yet another backlog... And this doesn't even begin to cover my recent adventures in sourdough baking. But it's a start.(June Supper Club: fruit and chocolate)This was pretty close to what I had in my...
View ArticleCorn & Tomato Chowder
This was a fridge clearout soup, but it just happened that I had the makings for something fairly coherent in there. It's hard to go wrong with cream _and_ creme fraiche. So I was thinking about...
View ArticleEveryone's Favorite Salad Dressing
I am salad dressing-impaired. I don't know why. I have no trouble with things that notoriously give people fits. World-class hollandaise? Pie crust? No problem. But for some reason I can't make a...
View ArticleBeware the Starbucks Bran Muffin
So, procrastination has its uses. Like, this morning as I was working myself up to getting down to work, I figured I'd check out the nutritional info on the bran muffin I'd just scarfed with my morning...
View ArticleMy Mom's Scones
Preheat oven to 450.Pulse in Cuisinart until most butter pieces are smaller than a pine nut:2 cups flour3 tbsp sugar1 tbsp baking powder1 stick butter, cut in small pieces (preferably very cold......
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Adventures in Panettone
I guess I'm now sufficiently recovered from the holidays and caught up with work to FINALLY brain dump about all the panettone goings-on that led up to Christmas morning. (Also the debut of PICTURES!...
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I Missed My Bran Muffins
Update 3/30/08: Here's the thing about baked goods without much fat (preferably animal)... they don't keep that well. These tasted good for about 24 hours. Charitably, 36. After that they just tasted...
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Colomba di Pasqua
(or, Panettone by any other name would taste as good)Susan's BreadBakingDay #8, on celebration breads, kept me from just wimping out on this one despite my work schedule the week before Easter. This...
View ArticleFarrotto
The blog... It's alive! After almost two years, the blog is back. So yeah. Um, anyway, farrotto, or, farro, prepared like risotto...Farro is a very trendy grain lately, despite the fact that no one...
View ArticleOde to Escarole
I’ve been contemplating escarole lately, lettuce’s slightly more bitter, significantly more tasty cousin. (Its siblings, apparently, are chicory, endive and radicchio.)Escarole used to be a once a year...
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Nick Malgieri's Rhubarb and Orange Tart
I've taken long enough with this post that rhubarb is just about out of season. Just about, but maybe not completely. I think, though, this recipe, from Nick Malgieri's How To Bake, is so neat and...
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Hard as Pie
OK, pie isn't really _that_ hard. Especially not once you get the hang of it. But there's a lot going on in there. Family recipes are highly individualized (not to mention closely guarded). Family pie...
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