Wednesday, September 27

Onion Galette, Sesame Whole Meal Crust

Onion Galette, Wholemeal Sesame Crust

A simple galette, a flat sweet or savory tart, is a go-to dish I rely on for special occasions and everyday meals. For this Onion Galette, I’ve adapted my favorite dough recipe from Jacques Pepin’s Art of Cooking to feature stone ground whole wheat flour and sesame seeds. When rolled out thin and baked, it’s good enough to eat on its own as a savory cracker.  A layer of onions adds some sweetness and gives

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Butterhead, Apple, Beet and Almond Salad, Herb Buttermilk Dressing

Butterhead, Apple, Beet and Almond Salad, Herb Buttermilk Dressing

After a summer of eating greens that have become tough and bitter, I look forward to tender hothouse lettuce. This refreshing Butterhead, Apple, Beet and Almond Salad with Herb Buttermilk Dressing combines soft butterhead lettuce with contrasting textures and flavors.   Thinly sliced apples give it tartness and crunch. Sliced cooked beets add a soft sweetness and bright color. The herb buttermilk dressing ties the salad together. Because salad is all about texture, I finish it

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Mushroom Bolognese, Gemelli Pasta

Mushroom Bolognese, Gemelli Pasta

Like many, I am looking for ways to eat more plant foods. For the update of On Cooking: a Textbook of Culinary Fundamentals, we spend a good deal of time researching delicious vegetarian dishes we can teach our student readers.  Skip Hause, my coauthor and I developed a recipe for Mushroom Bolognese for the 6th edition of our book. It is a vegetarian riff on the classic Italian sauce. Here is how we present the dish

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Chicken Provencal Tray Bake

Chicken Provencal Tray Bake

On the Great British Baking Show, a tray bake is a homey cake baked in a rectangular pan. For me, it’s a catch-all for one pan meals cooked on a baking sheet. For this Provencal-inspired chicken tray bake, we coat flavorful chicken thighs with a light crust of herbes de Provence. Thighs withstand longer cooking than breasts so they are ideal for roasting with garlic and tomatoes.  The pan juice makes a nice sauce. When

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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