Thursday, May 13

Green Almond Relish

Green Almond Relish

During the brief season when green almonds are available, I look for as many ways to use them as I can. Most often they are eaten fresh as a snack in countries where almond trees grow. But I’ve rediscovered old ways of serving them (cooked in stews) and new ways to eat them raw. This Green Almond Relish adds a sour crunchy note to cooked vegetable salads such as the beet salad pictured here. Use

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Wednesday, May 12

Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble

Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble

Green almond season has me thinking of ways to use this symbolic food, the first fresh green thing to appear in many orchards. This Asparagus, Whipped Feta, Poached Egg with Green Almonds and Almond Crumble is exactly what we like to eat right now. Asparagus are plentiful. David Brown’s chickens are back to laying their fabulous eggs. And crisp sour green almonds add a nice fresh crunch. In early spring, in regions where almond trees

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Thursday, May 06

White Wine Butter Cake

white wine butter cake

Don’t let the modest appearance of this cake deceive you. Like a fine pound cake, this white wine butter cake tastes of sunshine, something we all crave. You start with quality butter and fresh eggs. Then you add a little grated citrus zest. The secret ingredient is using white wine in place of milk. It adds subtle notes that balance the sweetness of this tender sweet. Although I can’t prove it, I suspect that the

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Thursday, March 04

Field Report Flavors of 2021

Beef Shank Genovese

Day 62 of 2021. A year ago, I was adjusting my schedule – radically – to the new normal.  Now with the arrival of sunshine, warmer weather and the vaccine, I’m feeling a tad optimistic. We will get through this. We will see friends again. And we will need to work together to help people recover, especially friends and colleagues in the food service business. And the heroic yet weary front-line workers who have kept

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Mocha Marzipan Truffles

Mocha Marzipan Truffles

Thinking ahead about Easter and the treats to serve? I’m a lifelong fan of marzipan, which is made from blanched almonds, sugar and some liquid sugar to make it malleable. The combination of marzipan and dark chocolate in these Mocha Marzipan Truffles is a natural. (They look like Easter eggs from Mars, where we might fine new friends.) The rich toasted notes of good-quality bitter chocolate balance the sweet almond flavors.  When spiked with a

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Wednesday, December 02

Stout Bread

Stout Bread

The name of this bread doesn’t refer to its size or shape, but rather to the heavy, strongly flavored brew that flavors this dark loaf.  This robust Stout Bread complements cheddar cheese, smoked fish and meats, stews and hearty vegetables. It’s perfect for wintertime baking. With a large percentage of wheat flour, the bread has a springy interior crumb.  The flavor of the dough improves with a long fermentation and oatmeal or cracked rye on

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Tuesday, December 01

Almond Spice Sugar Cookies with Chocolate Coffee Crumbs

Almond Spice Sugar Cookies with Chocolate Coffee Crumbs

Each season I audition cookies to make for the holidays. My palate prefers spicy, toasty notes over pure sugar.  Shortbread and these Almond Spice Sugar Cookies with Chocolate Coffee Crumbs appeal to me. A sugar cookie should be crisp, buttery and slightly sweet. Blanched almond flour adds a toasty note and warm baking spices suggest the winter holidays in these cut-out cookies. Although these cookies can be decorated with any sort of icing, the combination

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Save Artisan Cheese: Host a Remote Cheese Tasting

How to Host a Cheese tasting sampler

We hosted a remote cheese tasting for a milestone anniversary recently. It was such fun.  Consider hosting your own as you plan a gathering with family or friends this holiday season. A remote cheese tasting can be simple or extravagant. You can do the work for your guests or let them take part in selecting and provisioning.  And you’re contributing to a worthy cause. Globally, artisan cheese makers are suffering along with myriad businesses that

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Friday, December 04

Field Report Holiday 2020 Edition

Priscillas Picks 2020

Like many, we support artisans of all types, never more so than this year and for the holidays. Here are some items on our radar right now, call these Priscilla’s picks: Narragansett Creamery Narragansett Creamery is a new discovery for me. It makes a silky ricotta to which I an now addicted.  Cannoli bakers take note. Finding Home Farms Barrel-Aged Maple Syrup Last year, a colleague introduced me to Finding Home Farms’ New York State

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Tuesday, December 01

Jacques Pépin Foundation Membership Video Cookbook

Jacques pepin Foundaton Membership Video Cookbook Galette de Perouges

When I was 14 years old on my first trip to France,  I visited Pérouges, a medieval walled city not far from Lyon and Jacques Pépin’s  home town. There, I ate the famed Galette de Pérouges, a sweet yeast dough coated with a crunchy sugar, butter and lemon topping.  Much later I learned to make it to serve with custard for dessert at our restaurant. You can watch me make it and get the recipe

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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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