Among our pantry friendly favorites is this Tuna Mousse. It is creamy, salty, savory and delectable. You whip it up in a few minutes in a food processor then slather it on crackers. I once consumed an entire can of tuna fish prepared this way. One hundred percent credit for this recipe goes to David Shalleck, author of Mediterranean Summer. He published the recipe in his 2008 memoir about his culinary education cooking in Italy
Orange and Almond Chiffon Cake
Our Easter gathering will be a party of two this year. But I know someone who will really enjoy this Orange and Almond Chiffon Cake, especially if I serve it with fresh raspberries and coconut sorbet. A moist chiffon cake combines the lightness of angel food cake with some of the richness of a butter cake. Instead of butter, oil gives the cake its tender crumb. This gluten-free cake is ideal for Easter or Passover.
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Friday, April 03
Toasted Bread and Almond Crumble
Looking for a home made pantry staple to brighten up an everyday meal? Think savory granola. Toasted Bread and Almond Crumble is the topping you’ve been craving. It gives zip to soft creamy foods. Sprinkle it on salads, of course. But also use it as a topping for soups, deviled eggs, mashed potatoes and steamed vegetables. One thing you should not do, eat it with a spoon from the jar. You won’t want to stop.
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Cold Takeout-Style Noodles with Peanut Sauce
Did you grow up eating peanut or sesame noodles from a local Chinese restaurant? If so, you’ll love making this dish fresh at home. These Cold Takeout-Style Noodles with Peanut Sauce are a picnic favorite or something to serve with Asian-inspired stir fries, ribs or chicken. Like most people right now, I’ve been thinking about pantry-friendly recipes. These spicy peanut noodles can be made with what is in most kitchen cupboards. For many of
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Sunday, February 16
Almond Sablé Cookies
Some sweets deceive. These Almond Sablé Cookies among them. They require few ingredients. Finely milled blanched almond flour and cultured butter prime among them. The almond flour adds to the sweetness and the cultured European-style butter gives the cookies their rich flavor. The trick is finding the best quality ingredients. And baking the cookies low and slow to develop caramel notes. You can bake these sandy-textured cookies plain. (Sablé means “sandy” in French.) Or you
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Tuesday, January 21
Potato Black Pepper Herb Rolls
We crave comfort in winter, not to mention a release from routine. So, if you’re looking for something to go with this weekend’s stew, consider these Potato Black Pepper Herb Rolls. You form the dough for these tender dinner rolls flavored with black pepper, fresh chives and parsley into an impressive crown shape. The dough mixes easily by hand or in a stand mixer. Using a combination of potato and wheat flours plus sugar and
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Saturday, January 18
Chicken and Mixed Pasta Soup
Fast and fresh. How we want to cook right now. Chicken and Mixed Pasta Soup. You cook the pasta and make the soup with the pasta cooking water and some stock. A healthy and hearty bowl of scratch soup is on the table in 20 minutes. I made this with mista corta pasta sent to me by one of the oldest companies in Gragnano, Italy AKA Pastatown. Grazie Pasta Dimartino Use any short cuts of
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Thursday, January 09
Penne Rigate Salsa di Pomodorini
Ever eaten a bowl of spaghetti or a slice of basic pizza with the kind of tomato sauce that makes the pasta or dough sing? One in which the flavor of the tomatoes is pronounced. You get that naturally sweet taste with a lingering savoriness? That’s the kind of tomato sauce I dream of, one that few home cooks, chef or restaurateurs master. The secret to such sauces is a quality tomato, minimally processed. In
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2020 Food Writing Class at Gateway in New Haven starts 1/23/2020
Have you been tempted to tell your food story? Do you follow the food news as closely as some watch MSNBC or CNN? Addicted to Chopped? Active in the food justice movement? An avid reader of cookbooks and food memoirs? If any of these describe your interest in food, consider joining me at Gateway Community College this semester. Our 2020 Food Writing Class at Gateway in New Haven starts 1/23/2020. For the past six years,
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Thursday, February 13
Salmon Carpaccio
Are you looking for something fast and festive? Consider Salmon Carpaccio as a fresh, unfussy main course or light main meal. Think sashimi with a French twist. The saturated color of thin slices of raw salmon says “fancy” but it is forgiving to prepare. Bread bakers take note. Because fish carpaccio needs a crusty baguette or thin slices of pain de mie, it is a great dish to add to your repertoire. Salmon carpaccio is made
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
