sunday dinner
spring lamb with fava beans and mint
Spring marketing, family Sunday dinners, and upcoming Easter, inspired this week’s simple pleasure: roasted lamb with fava beans and fresh mint. Read the rest of this entry »
recipes
cucumber and avocado salad (salade de concombre et avocat)
March 8th, 2013
“a pinch” should apply only to seasoning
cucumber and avocado salad
It was the threat of a Saint Patrick’s Day pinch which inspired this week’s simple pleasure: avocado and cucumber salad. Read the rest of this entry »
pan-seared salmon circles (tournedos de saumon)
February 26th, 2013
turning dinner around one steak at a time
pan-seared salmon circles
(tournedos de saumon)
Taking the same old and making it new is the inspiration for this week’s simple pleasure: pan-seared salmon circles (tournedos de saumon). Read the rest of this entry »
spicy crab toasts
February 21st, 2013
lights, camera, crab
spicy crab toasts
Hand to mouth food is what you want at gatherings where everyone’s focus will be on the television. The red carpet and easy appetizers for your Oscar party inspired this week’s simple pleasure: spicy crab toasts. Read the rest of this entry »
Romanesco cauliflower Fettechini with Gorgonzola
February 12th, 2013
Romanesco cauliflower Fettechini with Gorgonzola
serves 6-8
preparation time: 10 minutes
cooking time: 15 minutes
what you need:
- 1 head Romanesco cauliflower (or any cauliflower), cut into small florets (~ 10 ounces)
- ½ pound dry fettechini
- 8 ounces Gorgonzola (or quality semi-soft blue cheese such as St Agur), crumbled
- 1-2 tablespoons cup heavy cream
- ⅓ cup pine nuts, toasted
- ~ 1 teaspoon gros sel de Guérande (and to taste)
- freshly ground black ground pepper (to taste) Read the rest of this entry »
vanilla bean Madeleines
February 5th, 2013
vanilla bean Madeleines
makes 2½ dozen
what you need:
9 tablespoons (4.5 oz) unsalted butter, melted
1 cup (7.5 oz) granulated sugar
4 large eggs (7 oz.), room temperature
1½ tablespoon vanilla bean paste
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup 2 % milk, room temperature
1½ teaspoon lemon zest Read the rest of this entry »
potato and wilted escarole salad
February 5th, 2013
potato and wilted escarole salad
this winter salad is full of protein and tossed in a creamy dressing made with avocaodo (no mayonnaise or cream)
serves 4-6
what you need:
salad
1 small head frisée
1 small head radicchio
1 Belgium endive
8 fingerling potatoes, steamed or boiled
1 small head escarole, leafed
½ cup Cannelloni beans, drained and rinsed
(optional) ½ cup chopped walnuts, toasted
Valentine beet carpaccio
February 5th, 2013
Valentine beet carpaccio
serves 6-8
what you need:
1-2 red beets, roasted, peeled
(optional) ¼ cup chopped nuts (nuts, pistachios or walnuts), toasted
la blanquette de veau
January 29th, 2013
la blanquette de veau
(veal stew in a white wine-crème fraîche sauce with mushrooms, pearl onions,
and artichoke hearts on garlic-rubbed toasted French Bread)
(a/k/a “la blanquette d’amour” for Valentine’s Day 2013)
serves 4-6
preparation time: 10 minutes
oven time: 1 hour
stove time: 30 minutes
what you need:
veal
2 pounds veal shoulder (or beef or chicken breast), cut into 1 ½ -2″ cubes (fat discarded)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)
2 tablespoons unsalted butter Read the rest of this entry »
preserved Meyer lemons
January 21st, 2013
preserved Meyer lemons
makes 1 large Le Parfait jar (34 ounces)
what you need:
10-12 Meyer lemons
~½ cup kosher salt
fresh lemon juice (as needed)
1-2 bay leafs
10 black peppercorns
French thyme or lavender (optional)
1-2 tablespoons olive oil
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