Roasted Fennel + Parmigianno

October 5, 2011

2 large fennel bulbs olive oil kosher salt + freshly ground pepper 2 oz  Parmigiano Reggiano Adapted from Fine Cooking. Serves 4 as a side dish. Preheat oven to 450. Trim the fennel, quarter each bulb vertically and trim away most of the core leaving enough to keep it intact. Slice each quarter into 4 […]

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Heirloom Tomatoes + Blue Cheese

September 7, 2011

10 oz Great Hill Blue or Point Reyes Blue, separated 8 oz creme fraiche 1/2 cup buttermilk 1 tsp fresh lemon juice 1 tsp red wine vinegar 1/2 tsp Worcestershire 1/2 tsp kosher salt several grinds of fresh pepper Place 8 oz of your blue cheese in a small bowl and mash with a fork. […]

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Grilled Fingerlings + Shallots w/Lemon Crème Fraiche

June 13, 2011

3 lbs.  fingerling potatoes – halved lengthwise 8 large shallots – peeled and halved 4 T olive oil 8 oz. creme fraiche zest of 3 lemons 2 T fresh lemon juice 1 tsp sugar 1/3  cup chopped flat leaf parsley [or chives] kosher salt + pepper Serves 6. Toss the halved potatoes and shallots in […]

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Homemade Ricotta

June 5, 2011

It’s been said that if you can’t make ricotta, you probably shouldn’t be in the kitchen. It’s really that easy! As you know, ricotta is used extensively in Italian cooking, but when I make it at home, it’s reserved entirely as the star of the show. Instead of cooking with it, I prefer to spread […]

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Seasonal Compound Butters

May 29, 2011

Here are a few of the infinite possibilities, each uses 2 sticks of salted butter: orange zest + cointreau +  honey [1 T cointreau, zest of 1 navel orange, 2 T honey]   spread on muffins, scones & breads caramelized shallot + cognac   [1/2 cup minced shallot caramelized in butter until deep golden brown, 1/2 […]

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Parmigiano + Black Pepper Scones

April 5, 2011

2 cups flour 1 T sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp kosher salt 2 tsp (separated) coarsely ground pepper (I use a 5 pepper blend) 2-3 oz Parmigiano, coarsely grated 1/2 cup  (1 stick) cold butter 3/4  cup  buttermilk 1 egg, beaten Makes 8 scones. Preheat oven to 400 degrees. […]

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Savory Bread Pudding

March 27, 2011

4 eggs 2 cups whole milk 4 oz crème fraiche 1/2 tsp kosher salt 1/2 tsp fresh ground pepper 1 full size crusty baguette, cut into 1 inch chunks  [7-8 cups] 1 T butter [for baking dish] 12 oz Vlaskaas [remove rind and shred] In large mixing bowl, combine eggs, milk, crème fraiche, S + […]

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Cranberry + Cherry Relish

November 11, 2010

  A twist on the traditional! I don’t eat cooked cranberry sauce. Well, not unless I am a guest in somebody’s home and they are keeping a watchful eye from across the table. Or worse yet, they’ve actually scooped some onto my plate for me [ugh, those pesky cranberry skins]. With all the other laborious […]

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Caramelized Onion Rolls

November 7, 2010

I have a deep affection and longing  for these buttery beauties. I make them but once a year, and that’s to serve for Thanksgiving. Each year my return guests inquire about them in advance. They wanna make sure I’ll have them. In fact, it’s probably the reason they come for Thanksgiving… yep, they’re using me. […]

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