Monday, December 04

Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas

Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas

If you’re looking for an unexpected holiday appetizer, consider this Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas. The slightly warmed cheese with its light gloss of maple syrup pairs well with the sweet flavors in the squash. See the recipe here or continue reading. In November, Jason Sobocinski introduced a group of us to some newer ways to entertain with French goat’s cheese. Jason, the owner of Caseus in New Haven, created a lovely spread

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Saturday, November 25

Holiday Recipes – Double Almond Thumbprint Cookies

Almond Thumbprint Cookies

Around this time of the year, I start auditioning sweet recipes to serve during the holidays. Family favorites usually win out but often there is room to add one or two new items. Spices appeal to me this season – ginger cake, sticky toffee pudding, pain d’epices, gingersnaps with a cream filling. Living in the Nutmeg State, I can’t find enough ways to use our potent moniker.  (Adding finely grated nutmeg to the icing I

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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

Jump to Recipe 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

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Tuesday, August 08

Potato Bread for Rustic Sandwiches

Potato Bread baked in Emile Henry Potato Baker

This Potato Bread for Rustic Sandwiches is designed for slices of home cooked roast beef. It is both chewy and light with a subtle flavor from rye flour. The slices of potatoes on the outside give the bread, and any sandwich made on it, a built-in side dish. I’ve been trying to recapture the flavors of a mythic roast beef sandwich for many years* and finally found the bread on which to make it. When my

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Wednesday, November 16

Country Baguettes

Country Baguettes

Tomorrow November 17 is  Homemade Bread Day! And it is the big day, the drawing for the Bread Makes the Meal giveaway from Emile Henry. Don’t forget to visit their Facebook to enter.  Just message them a favorite bread recipe. But before you go, no month-long frenzy of home baking would be complete without a recipe for Country Baguettes.  In fact, the bread we make at home most often is this one, a long fermented dough

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Sunday, November 13

Golden Raisin Walnut Crown Loaf

Golden Raisin Walnut Crown Loaf

Time equals taste.  Fermentation equals flavor.  That’s what bakers know and that’s one of many reason why naturally-leaved bread made with sourdough starter is so appealing. But most people don’t have the time or inclination to keep a yeast dough starter alive.  In this recipe for Golden Raisin Walnut Crown Loaf, a sponge dough made with a touch of rye flour is the magic trick that boosts the flavor of one of our favorite loaves. (Don’t forget

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Monday, November 07

Country Wheat and Rye Boule

Country Wheat and Rye Boule

The miracle of bread making is how a wet mess of a dough bakes into a billowy loaf of bread. If you’ve been baking along with me, you are ready to tackle Country Wheat and Rye Boule. This is the monster loaf we all crave, one with a dark, caramelized crust, big holes and a chewy crumb. (Don’t forget that it is Bread Makes the Meal Project and Recipe Contest Week Four.  I hope these recipes encourage you

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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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