 | https://priscillamartel.com/heavenly-goo-chocolate-fudge-pudding/)
Sometimes a gob smacking, over-the-top, super sweet, warm chocolaty treat is the only thing that will brighten a dull day. That’s when it’s time to make Heavenly Goo (Chocolate Fudge Pudding.) As homey a recipe as you’ll ever make, this pan of cake with tunnels of cocoa syrup pleases everyone, especially when served warm with whipped cream. There isn’t much technique to this 1950’s recipe. The base is a light chocolate-scented batter. You sprinkle a
Wednesday, February 09
Individual Chocolate Mocha Lava Cakes
Voters in my unofficial Instagram poll agree. What better way to celebrate Valentine’s Day than with a warm, dense chocolate dessert? Mix these Individual Chocolate Mocha Lava Cakes ahead and bake them to order so that you have a warm dessert for your sweetheart. Although the batter is quite simple, blending then beating it thoroughly helps ensure a light texture. You beat the batter in the bowl of a mixer fitted with the whip or
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Tuesday, January 25
Rosemary Roasted Potatoes
Oven roasted potato wedges mimic deep-fried ones. Prepare these Rosemary Roasted Potatoes when you need something with flavor and crunch to accompany roasted and grilled fish, meat or poultry. They are perfect with Pan Grilled Steak au Whiskey, pictured here. Omit the rosemary if you like or substitute sprigs of fresh thyme. Soaking the cut potato wedges in cold water removes some of the surface starch so that the potatoes don’t stick together. Be sure
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Pan Grilled Steak au Whiskey
Few dishes satisfy more than steak frîtes, a nice cut of seared beef with a pile of French-fried potatoes. We make this dish at least a dozen ways usually with a beef rib eye steak but often with other cuts too. This recipe for Pan Grilled Steak au Whiskey is a riff on one we served at the Restaurant du Village. A porterhouse or T-bone steak, coated with black peppercorns in a whiskey spiked tarragon
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Saucisson (French Garlic Sausage) with Lentilles du Puy
 with Lentilles du Puy | https://priscillamartel.com/saucisson-french-garlic-sausage-with-lentilles-du-puy/)
Few dishes speak bistro better than saucisson (French garlic sausage) with lentilles du Puy. It’s the kind of humble yet gutsy dish people expect at a French-inspired restaurant and one we served in the winter months at Restaurant du Village. The dish consists of poached fresh sausage, cooked French green lentils and a sherry or mustard vinaigrette. You can eat it as an appetizer or small meal. The choice of ingredients matters more than the
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Petits Coeurs Almond Cheesecakes
These Petits Coeurs Almond Cheesecakes are just the way I like dessert, creamy but not too sweet. Almond paste adds richness and its distinct amaretto flavor. There is no crust on these little cakes. A light coating of breadcrumbs help the little cakes release from the pan. The batter cooks quickly. You’ll have perfect dessert in no time. When making this or any cheesecake, soften the cream cheese at room temperature before you start. If
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Tuesday, January 11
Flavorful Foods and Trends for 2022
Throughout the year, I scour food web sites and magazines, food companies and food retailers, trade journals and industry sources looking for patterns. And there are so many flavorful food trends for 2022. Those that interest me land in a few categories, truly new flavors, new or more widely available specialty ingredients, new ways of serving food or patterns of eating. Here are some that stick out because I’ve been eating them already. Superior Dried
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Thursday, January 06
Food Writing Returns to Gateway Community College Feb. 2, 2022
Have you been tempted to tell your food story? Has your pandemic reading included a deep dive into contemporary cookbooks? Do you follow the food news as closely as some watch MSNBC or CNN? Addicted to The Great British Bake Off? Active in the food justice movement? If any of these describe your interest in food, consider joining me at Gateway Community College this semester. Our 2022 Food Writing Class at Gateway in New Haven
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Tuesday, November 02
Baking with Dorie Book Talk
One of life’s great pleasures is meeting inspired and inspiring people. Among them in my life is Dorie Greenspan, Connecticut neighbor, friend, baker, cook and writer extraordinaire. This is why I was so pleased to be invited to interview Dorie for a Baking with Dorie Book Talk at the Essex, Connecticut Public Library in November of 2021. Although we met Dorie and Michael Greenspan decades ago, its only been in the past 7 or 8
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Tuesday, August 31
Ginger Peach Crumble
September in Connecticut means peak stone fruit season. Bushels of peaches call out to me. First to eat in hand or maybe sliced in a salad with fresh ricotta or slices of Parma ham. Then finally I cook them. No peach jam for me. I prefer to retain the fresh peach flavor, which is what happens in this ginger peach crumble. The topping works for any combination of juicy fruits. The rolled oats give the
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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!
