mushroom soup with truffled straws
makes ~ 32 ounces
what you need:
1 tablespoon olive oil
1 pound sliced and trimmed mushrooms
⅓ cup sliced leeks (whites only)
½ cup sliced shallots
½ pound diced and peeled Yukon or Russet potatoes Read the rest of this entry »
fennel and orange salad with toasted walnuts and Argan-honey dressing
serves 4-6
what you need:
2 fennel bulbs, sliced (about 8 ounces)
1-2 beautiful oranges
⅓ cup walnut pieces, toasted
2 tablespoons Argan oil (or toasted nut oil)
½ teaspoon fresh orange juice
1 tablespoon cider vinegar
1 teaspoon quality honey
gros sel de Guérande (or fleur de sel), as needed Read the rest of this entry »
celeriac purée with crumbled bacon and potato chips
serves 6-8
what you need:
1 large celeriac (celery root), peeled and trimmed (about 14 ounces)
bottled water (as needed)
2 tablespoons quality olive oil
¼ teaspoon ground cardamon
5 tablespoons cooking liquid
2 tablespoons heavy whipping cream
kosher salt (to taste)
freshly ground black pepper (to taste)
lemon juice (as needed) Read the rest of this entry »
holiday eggnog crème brûlée
serves 4
what you need:
custard
1 cup heavy cream
1 cup lowfat eggnog
½ teaspoon freshly ground nutmeg
½ cup (4 ounces) granulated sugar
1 tablespoon brandy
5 fresh egg yolks Read the rest of this entry »
pear frangipane tart with vanilla bean and orange
makes one tart
what you need:
shell
½ pound (8 ounces) unsalted butter, plastic state
4 ounces granulated sugar
2 egg yolks, room temperature
1 egg, room temperature Read the rest of this entry »
chocolate holiday tree
(sapin de Noël au chocolat)
makes one 1 tree
what you need:
1 pound bittersweet chocolate (or milk chocolate)
4 cups cereal (corn flakes or puffed rice)
~ 4 ounces bittersweet chocolate, melted (as needed)
powdered sugar (as needed) Read the rest of this entry »
seared scallop macarons with chanterelles and thyme
serves 4
what you need:
sauté
1-2 tablespoons unsalted butter
4 cups sliced chanterelles and champignons de Paris (or white mushrooms)
½ teaspoon fresh French thyme leaves
1 teaspoon minced fresh Italian parsley
⅛ cup dry white wine (or Grappa)
kosher salt (as needed)
freshly ground black pepper as needed
from a special cheese to a brasserie on Saint Dominque,
comfort food perfect for the season:
spaghetti squash à la carbonara
I held in my hand a beautiful ewe’s (sheep) milk Italian cheese, Pecorino Rustico Pepato, I got from Norbert (The Cheese Store of Beverly Hills). The cheese, spiked with black pepper, reminded me carbonara. Eager to use the cheese but hesitant to use it on routine spaghetti pasta with little nutritional value, a basket full of winter squash caught my eye. Inspiration for this week’s simple pleasure was found: spaghetti squash à la carbonara.
spaghetti squash à la carbonara (spaghetti squash carbonara)
(une carbonara pas commes les autres !)
(remember to read through the entire recipe to
understand the sequence of events. There are only a few steps, but its best to do them
in the suggested order)
serves 6-8
what you need:
1 spaghetti squash (approx 2 pounds, 5 ounces)
fresh thyme sprigs Read the rest of this entry »
wild mushroom and chestnut brioche stuffing with fresh sage
THANKSGIVING TIP:
This is a rich and flavorful stuffing. Instead of using animal fat
as a tenderizer (additional melted butter, bacon, or sausage) this stuffing gets
its moisture from lowfat milk. The autumn flavors comes from well-browned,
earthy mushrooms and fresh sage and thyme. To make things easy for yourself on
Thanksgiving Day, you can prepare the stuffing in advance and bake it on Thanksgiving Day.
serves 8-10
what you need:
1 loaf or 4-5 large buns (5 heaping cups) quality brioche, cut into ½ – 1” cubes 1 ¼cup lowfat milk
1 bouquet garni (1 bay leaf and 1 cluster of sage leaves)
2 tablespoons unsalted butter
2 tablespoons minced fresh sage leaves 8-10 fresh thyme stems, stripped Read the rest of this entry »
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