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, a wedge of Linzer Torte is 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
Monday, December 04
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
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
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
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
Like many, I am looking for ways to eat more vegetables. 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. For a simple home version of the
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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
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
Tomorrow November 17 is Homemade Bread Day! 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 mixed in the food processor using Charlie’s patented dough mixing method. The dough mixes in a snap, 45 seconds in fact, using a food processor fitted with the metal blade. Then it ferments for a good
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Sunday, November 13
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 in one of our favorite loaves.
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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!
