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 »
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 »
spicy sautéed kale and broccoli rabe
THANKSGIVING TIP:
This is another good side to balance the starch-heavy meal of turkey, stuffing and potatoes.
You can omit the chili peppers if you or your guests do not want spice.
Tuscan kale is also referred to as “black kale” or “dinosaur kale”
serves 4
what you need:
1 pound Tuscan kale and rapini leaves, thick stems and ribsremoved
2 tablespoons olive oil
1 teaspoon koshers salt
8 garlic cloves, thinly sliced
fresh lemon juice from 1 lemon
2 tablespoons heavy cream
1 teaspoon crushed red peppers Read the rest of this entry »
roasted sweet potato and citrus farce
THANKSGIVING TIP:
This side is a crowd pleaser. It is great for the host too because it can be prepared in advance
and the purée can be re-warmed just before service (or served at room temperature).
It also can be garnished in various ways. I prefer garnishing the purée with nothing more
than toasted pecans. However, you can use the traditional
toasted marshmallows or brulée brown sugar on top…let your Thanksgiving spirit be your guide…
makes 4-6 oranges
what you need:
4-5 sweet potatoes
½ cup light sour cream
¼ cup brown sugar
1 tablespoon orange zest
1 tablespoon fresh orange juice Read the rest of this entry »
radicchio and fennel salad with pears and hazelnuts
THANKSGIVING TIP:
Serve a balanaced (in color, texture, the food and its components itself).
This seasonal and crunchy, light salad is perfect to balance to a starchy Thanksgiving meal!
serves 8
what you need:
salad
1 small head radicchio, core removed
2 small fennel bulbs, core removed
1 ripe Taylor’s Gold or Bosc pear, sliced (core and seeds removed)
¼ cup hazelnut pieces, toasted
¼ cup dried currants
⅓ cup fresh pomegranate seeds
dressing
1 tablespoon red wine vinegar (or apple cider vinegar)
4 tablespoons walnut oil
1 tablespoon fresh orange juice
1 teaspoon heavy cream
¼ teaspoon ground cumin
1 teaspoon gros sel de Guérande (or sea salt) Read the rest of this entry »
harvest minestrone with autumn vegetables and farro
serves 4
330 calories (per 4 ounce serving)
what you need:
soup
1 tablespoon olive oil
½ cup lardons (or diced pancetta)
3 garlic cloves, minced
2 celery stalks, diced
½ cup diced carrots (various colors)
½ cup diced parsnips
½ cup diced onions
½ teaspoon piment d’espelette
½ cup diced winter squash (butternut or kabocha)
12 Crimini mushrooms, quartered
1 can whole San Marzano tomatoes, chopped and drained
6 cups quality chicken stock (or bottled water)
1 bouquet garni (fresh Italian parsley, 1 bay leaf, fresh thyme sprigs)
½ cup Perlato (pearled) farro*
2 cups chopped Tuscan kale
kosher salt (to taste)
freshly black ground pepper (to taste)
garnish
minced fresh Italian parsley (as needed)
grated parmesan cheese (as needed) Read the rest of this entry »
Available on:
Available on:
WRITTEN MATERIAL AND RECIPES ARE THE COPYRIGHTED SOLE PROPERTY OF LISA BAKER MORGAN and ciao yummy!!® NO PART OF THIS PUBLICATION MAY BE REPRODUCED, TRANSMITTED, TRANSCRIBED, STORED IN A RETRIEVAL SYSTEM, OR TRANSLATED INTO ANY LANGUAGE OR COMPUTER LANGUAGE IN ANY FORM OR BY ANY MEANS, ELECTRONIC, MECHANICAL MAGNETIC, OPTICAL, CHEMICAL, MANUEL, OR OTHERWISE, WITHOUT THE WRITTEN PERMISSION OF LISA BAKER MORGAN and ciao yummy!®
