Thursday, September 06

Wild Blackberry Preserves

Wild Blackberry Preserves on yogurt

JUMP TO RECIPE My grandmother taught me to pick wild blueberries. On the lake in southern New Hampshire where we spent our summers, blueberries grew in the profuse underbrush. Picking them kept a bunch of active kids busy those long sticky days. Me, Charlot, Chris, Rolo and Annie followed the sandy road from our camp north to the neighbors’ yard where a narrow path led into the woods. The low bushes appeared in a clearing. 

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Friday, August 10

Homemade Almond, Cherry Coconut Granola

Homemade Almond, cherry coconut granola

A great batch of granola needs to be crispy and not too sweet.  It needs nuts, dried fruit and crunch. The idea for this homemade Almond, Cherry Coconut Granola comes from my internet friend Jeanette.  She emailed “consider creating a granola with almonds and almond butter. My grand kids would love that.” What a delicious request.  Eleven Madison Park’s granola recipe serves as my base. (They give it out to guests. I consumed my pint

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Tuesday, July 31

Emerite + Almonds: Summer Salad Combination

Emerite and Almonds

Harciots verts fines, the French call them, the thinnest, finest and earliest green beans of summer.  Today I picked the first green haricots from our Connecticut garden, a French variety called emerite.  Although green beans will dominate in a few weeks, right now we relish a plate of salad greens topped with emerite and almonds. The distinguishing characteristics of this pole bean variety are length and girth, or lack thereof.  These beans are straight, long

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Thursday, May 03

Jambon de Bayonne

Jambon de Bayonne Green Almonds

You adore prosciutto di Parma. You’ve tasted jamón Iberico.  But have you heard of French jambon de Bayonne? It makes up the third star in the trinity of exquisite single-origin dry-cured hams from Europe. Christine Chesanek, owner of Fromage Fine Foods in Old Saybrook, Connecticut brought some into her shop for me.  (She sliced the ham for the plate of jambon de Bayonne pictured here into translucent pieces.) It is made by Delpeyrat, which has been

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Tuesday, February 27

Stewed Lamb Shoulder, Green Almonds and Mint

Stewed Lamb Shoulder, Green Almonds and Mint

Persian cooking fascinates me. It’s a cuisine that mixes sour, sweet and savory. Persian flavors make me think of cooking lamb and fresh green almonds. This recipe for Stewed Lamb Shoulder, Green Almonds and Mint is my take on a lamb koresht or stew. Jump to Recipe To prepare the stew, I use meaty lamb shoulder chops. This cut is both flavorful and lean. Don’t let the bones bother you. Cut what large chunks of

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Monday, February 26

Honey-Glazed Carrots with Coriander and Black Pepper

Honey-Glazed Carrots with Coriander and Black Pepper

Looking for ways to reduce food waste? Is your compost bin always full?  If root-to-tail cooking appeals to you, consider the carrot top. It’s potent color and rich chlorophyll flavor balance the sweetness of the roots below. In this recipe for Honey-Glazed Carrots with Coriander and Black Pepper, a few tablespoons of the minced greens balance the honey and spices in the dish itself. You can serve these honey-glazed carrots as part of a mezze

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Thursday, February 15

Olive Oil Poached Green Almonds with Ras el Hanout

Olive Oil Poached Green Almonds with Ras el Hanout

In early spring, in regions where almond trees grow – Turkey, Israel, Iran, North Africa and the Middle East – you’ll find green almonds on the menu. The fuzzy pods symbolize rebirth, a sour crunchy treat to welcome spring.  During the brief stage when immature almonds are tender and green, they are eaten whole dipped in salt.  Or sliced thin and scattered over salads and fish dishes. Green almonds can also be cooked as in

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Friday, February 09

Chocolate Rosemary Cream

Chocolate Rosemary Cream

Chocolate rosemary cream satisfies all my sweet cravings. It’s rich with dark cocoa flavors and unctuous like a barely melted chocolate bar. Let a spoonful rest on your tongue and the mild acidity and fragrant rosemary notes come through. With everyone thinking about chocolate for Valentine’s Day, I thought this might be the moment to make it again. Jump to Recipe This is neither my invention nor something new because the recipe is over 200

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Monday, December 18

Linzer Torte Cookies

Linzer Torte Cookie

One of the first desserts I made at Restaurant du Village was Linzer Torte. The blend of ground nuts and warm spices appealed to me then as is does now, the tart jam offset by the buttery crust. As a desert after a meal, its a little heavy for the way we eat today.  That’s why I make these Linzer Torte Cookies instead, whether for the holidays or for a special occasion. Fussing over cookies

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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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"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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