What are the origins of a recipe? What makes it adaptable, what makes it untouchable? What generates that energy in the kitchen to experiment and innovate? Yesterday, I was editing my post and rambling on about (actually making excuses for) using canned cherries in my Mom's Cherry Pie. I was thinking about how canned foods are basically "poo-pooed" for the most part these days and got to thinking about alternate cherry sources. I have made … [Read more...]
Archives for May 2012
Raspberry-Cherry Pie, Mom and Ina
This recipe gives me occasion to rave about two of my very favorite cooks and bakers of all time - my Mom and Ina Garten. I could, and will go on about the influence of my Mom on my life in the kitchen as this blog continues, but suffice it to say she ignited my passion for cooking and baking when I was very young. My earliest memories of baking with her involve making copious dozens of cookies at Christmas-time in her small kitchen. The … [Read more...]
Quick Summer Squash Saute
QUICK SUMMER SQUASH SAUTE 1 medium zucchini, cut into cubes 1 medium yellow squash, cut into cubes 1/2 red onion sliced 1 large clove garlic, minced 1/2 tsp freshly ground black pepper 1/2 tsp salt zest of 1/2 orange scant 1/4 cup white wine 1 tsp fresh thyme leaves 2 tblsp extra virgin olive oil In a large saute pan on medium heat, heat olive oil. Add zucchini, yellow squash and onions. Cover and saute 4 … [Read more...]
Halibut With Tomatoes, Capers, and Thyme
HALIBUT WITH TOMATOES, CAPERS AND THYME 1 halibut fillet, about .45 lbs 1 small shallot, sliced 5 sprigs fresh thyme 1 tblsp capers juice of 1/2 meyer lemon 1 small, very ripe, heirloom tomato, cut into chunks 1/4 cup white wine 2 tblsp extra virgin olive oil Preheat oven to 400F. In a 10" oven-proof saute pan heat oil over medium high heat until hot but not smoking. Add halibut filet, skin side down and sliced … [Read more...]
Dinner for One
I was home alone for dinner last night and I didn't get into the house until about 7:15. I wanted something flavorful, satisfying and healthy. I stopped at Whole Foods on the way home and this is what I made. It really came out quite well. I thought I'd share it with you. It took me all of about 20 minutes from start to finish. Note to my culinary school friends - I'd get an F for plating on this, right?! Have to work on my photography. I … [Read more...]
When life gives you…Meyer Lemons
I love the fragrance of Meyer Lemons. They strike me as kind of "tangeriny" if you will. In the wine world I believe you'd say "notes of tangerine". So, whenever I see a recipe which features them, I focus in. A couple of weeks ago I found a recipe on a site called "Foodness Gracious" for Meyer Lemon-Blackberry Scones. I immediately saved it and waited for a moment to try them. I am also a big fan of blackberries. I like their size, think … [Read more...]
Orange-Apricot Scones Recipe
Adapted from Jocelyn's Orange-Currant Scones in Morning Food by Margaret S. Fox 2 1/2 - 3 cups all purpose flour, plus extra for kneading* 4 tablespoons plus 1 teaspoon granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup cold, unsalted butter, cut into small pieces 2 large eggs 1/2 cup heavy cream grated zest of 1 1/2 oranges 1/2 teaspoon orange extract 1/2 cup dried apricots, … [Read more...]