You know what I hate? When I stumble upon this line in a recipe: refrigerate overnight.
‘Stumble upon’ being the key here. As in, surprise! Gotcha! You thought you’d have me in your belly this morning? Ha! Nice try. Let’s reconvene tomorrow, K?
This past Sunday I was expecting my Auntie to arrive in the early afternoon. She was making a special trip to help me out with the kids, and I wanted to welcome her with something extra special. Nigella Lawson’s cheese Danishes, a recipe I had spotted in How to Be a Domestic Goddess the night before, sounded ideal for a number of reasons: the pasty is made in the food processor; the filling contains lemon zest and ricotta cheese, two of Auntie’s favorite ingredients; and at one point in the recipe Nigella notes that the cheese Danish is her all-time favorite.
It was the intro to the recipe that got me. Nigella describes the practice of making this sort of pastry dough in the food processor as revolutionary not only because the dough comes together in seconds but also because it produces an authentic Danish pastry. She even includes a word of encouragement from Beatrice Ojakangas, the Scandinavian chef who taught her the method via Dorie Greenspan: “Don’t think you’re cheating by taking the fast track — this is how it’s done these days all over Denmark.”
Fast track. I never suspected the phrase ‘refrigerate overnight’ to be in a ‘fast-track’ recipe. Lesson learned. And truthfully, I should have known better — these sorts of recipes almost always require a lengthy rest period.
Or do they?
I have a confession. By the time Valentine’s Day rolled around, we had eaten the steaks, devoured the torte and made soup out of the turnips. And then, as it turned out, Ben couldn’t even be home for Valentine’s Day dinner, so we postponed the romantic occasion till the weekend, when my mother would be in town, too, and we could all cozy around the table together and enjoy a meze-style dinner with what remained of the planned Valentine’s Day menu as well as one more addition: a braised radicchio and gorgonzola tartine, another Nancy Silverton creation.
Since discovering the hard-boiled egg toasts with bagna cauda in the Nancy Silverton Sandwich Book, I’ve had my eye on a tartine topped with gorgonzola, radicchio, honey and walnuts, a series of ingredients I have seen in combination before but never with quite so much flair. When made in its entirety, slices of grilled bread are topped with sweet gorgonzola dolce and a drizzling of honey, both of which serve to offset the bitterness of the radicchio braised with balsamic vinegar and rosemary. Spicy candied walnuts provide additional sweetness as well as crunch, a nice contrast to the creaminess of the other ingredients. A few of these components never in fact made it to our table, but even in a simpler incarnation — braised radicchio topped with gorgonzola — the sweetness of the cheese alone was enough to counter the bitterness of the radicchio, and the combination was just so lovely. It was this dish that the three of just couldn’t get enough of during our romantic evening together.
Over the weekend while looking to employ the half dozen loaves of walnut bread cluttering my countertops, I stumbled upon this little gem of a tartine in Nancy Silverton’s Sandwich Book. Silverton had apparently prepared this snack — grilled bread topped with hard-boiled eggs bathed in a warm anchovy sauce — for Mario Batali one summer evening when he stopped by the piazza in the Italian town where she had been vacationing. Smitten with the combination, Batali insisted that Silverton include this creation in her nearly completed book celebrating the Thursday-night sandwich tradition at her restaurant, Campanile. And, with the addition of arugula, she did.
It all sounded too idyllic — an Italian piazza, a summer evening, a vacation, a warm anchovy bath — not to try immediately. And so, my introduction to bagna cauda, a classic Italian sauce made with anchovies, garlic, olive oil, butter and lemon juice came by way of an untraditional recipient — hard-boiled eggs — at an unconventional time of day — breakfast — and I am sorry this meeting occurred only because I now have to accept that for 31 years I have been missing out on some serious goodness.
I have no excuse. I have been reading about bagna cauda, which translates to “hot bath,” for years in all of my favorite west coast cafe cookbooks — Zuni, Chez Panisse, Tartine — Continue reading
On Christmas Eve my mother served this torta caprese — a flourless, chocolate-almond torte originating from the Isle of Capri — for dessert. If this is any indication of how it was received, not a single person sitting at the table, nine in total, turned down seconds. Later that evening, Santa even helped himself to thirds.
I love this class of cakes, those that can stand on their own, that don’t beg for layers of buttercream, pools of crème pâtissière, glazes of chocolate ganache or even dollops of whipped cream. This one, like the orange-and-olive oil cake and the Chez Panisse almond torte, fits into this class.
Containing no flour and leavened only by whipped egg whites, this torte is at once light, rich and moist. Ground almonds give it a wonderful texture throughout, and a splash of Grand Marnier offers a hint of orange. Made with bittersweet chocolate, it is perfectly sweet, and when it bakes, that brownie-like, most-delicious, paper-thin crust forms on the top-most layer. It is every bit elegant the finale of a special occasion should be, Valentine’s Day or otherwise. I hope you find an occasion to celebrate it soon. Continue reading
So often, for me at least, the best part of a dinner out happens shortly after I am seated, when the server sets down a warm roll with a pat of soft butter sprinkled with sea salt or a basket of freshly baked focaccia and a little dish filled with olive oil swirled with a few drops of balsamic vinegar. It’s these simple details that, when done well, distinguish the meal from one prepared at home, when such delights are often absent and when relishing every morsel is not always the order of the hour.
With that in mind, I have a few very simple ideas for beginning a Valentine’s Day dinner at home. If you thrive at arranging delicious things on plates, ideas 1 and 2 are for you. If you like to fuss a little bit more, idea number 3 might interest you more.
But before we get to the food, let’s discuss cards. You have to begin Valentine’s Day with a card, right? I’ve added four Valentine’s Day cards to the print shop, including the above pictured one, Parmigiano Love. Each Valentine’s Day card costs $3 and can be shipped to you for the price of a stamp (45 cents). Continue reading
After a month of abstaining from serious dessert (inordinate amounts of dark chocolate, providing heaps of antioxidants, don’t count), a sugar craving and a magazine blurb had me unearthing baking pans and once again scribbling down butter, chocolate and brown sugar on my grocery list. The blurb described a treat offered at San Francisco’s Black Jet Baking Co — brown butter blondies made with Maldon sea salt — which I needed to have in my mouth immediately. Sorry, but I did. Continue reading
When I’m home in CT visiting my parents, my favorite pastime is poking around the two basement refrigerators, the home of all sorts of treats my mother has been preparing — soups, spanakopita, Grand Marnier chocolate truffles — and stocking up on — smoked mussels, white anchovies, enough cheeses to feed the neighborhood — for weeks. It’s a little gourmet paradise inside those boxes, and it’s impossible not to sneak a peak (and a truffle) with every trip down to the basement.
The only hard part about being home for the holidays is refraining from eating all day long. From the first bite of homemade cinnamon oatmeal bread in the morning to the last bite of flourless chocolate-almond torte in the evening, my stomach barely gets a rest. There is goodness at every turn, and none so much (if you ask me) as at lunch, which hasn’t changed (during the holidays at least) in about a decade: a bowl of soup, a square of spanakopita and a slice or two of homemade bread. On this most recent visit, we feasted on Vermont cheddar cheese soup — my favorite — and rosemary butternut squash bisque with slices of toasted buttered rye bread on the side. It was heaven.
Five days of this soup-and-bread routine made me miss it dearly upon returning home to my all-but-bare refrigerator. But when a large head of cabbage and a few carrots sitting in my vegetable drawer caught my eye, my spirits lifted. With the exception of fresh dill, I had everything on hand to make another favorite soup of my mother’s, one she has been making since the early 80’s: Paul Steindler’s cabbage soup with caraway seeds, a recipe Craig Claiborne wrote about many years ago in The New York Times Magazine and eventually published in The Essential New York Times Cookbook. Loaded with vegetables — carrots, potatoes, onions and cabbage — a little bacon and a touch of cream, this is definitely a hearty soup, best served on a cold winter day with crusty bread and nothing more. For me, it’s the dill and caraway seeds that make it unlike any other I have tasted, the caraway seeds in particular imparting a lovely yet subtle flavor. Continue reading
Biscotti lovers seem to fall into two camps: those who view dipping as essential and those who view dipping as optional. As you can see from the photo above, I fall into the dipping-is-optional camp. I like my biscotti with a chewy center (a texture achieved by butter, which dipping-biscotti recipes generally do not call for) and a crisp crust, and I like them on the larger, meatier size — I want to eat one (not ten) and feel satisfied.
While I am partial to classic almond biscotti, these gingerbread biscotti are a treat this time of year. This recipe is just a variation of my favorite recipe with molasses replacing some of the sugar and the addition of traditional gingerbread spices: ginger, cloves, cinnamon and nutmeg. With coffee or tea, a latte or hot cocoa, this dunking-is-optional treat will put anyone in the holiday spirit. Continue reading
For Sunday morning breakfast I made baked eggs, a dish traditionally reserved in my family for one occasion and one occasion only: Christmas morning. Preparing the eggs down here in Virginia felt odd as I’ve never made them outside of my mother’s Connecticut kitchen, and eating them felt odd, too, because instantly it felt like Christmas morning, and I thus expected to see my sister sitting across from me harmonizing with the Messiah and my brother a few seats down strumming along on his guitar.
Alas, neither of these characters was present and having not inherited a single musical gene, Ben and I tucked into our herb-and-gruyère-topped baked eggs in silence, spooning the perfectly runny yolks over toasted bread, enjoying an unprecedented Christmas morning dress rehearsal. Continue reading
Some of you know my sister Lindsey. Some of you have only read about her here and thus only know about her penchant for crust-based dishes — pies and quiches in particular — and her love for Peeps and leftovers.
Let me tell you a little bit more. Lindsey, while a wonderful cook, doesn’t quite share the enthusiasm for cooking that many of the women in my family do. She doesn’t go to bed with a full belly dreaming about what she might cook up tomorrow morning nor does she subscribe to a single cooking magazine; to her, nothing could be more boring than a tv program on cooking and a discussion about recipes might send her straight into another room; and she has been known on more than one occasion to exclaim, “Why does everything have to be such a production?!” Continue reading