Maple Cream Tart

maple cream tart, just baked

Sometimes things just work out for the best. Just as I was about to declare Thanksgiving ruined — my third corn syrup-less pecan pie tasted just as curdled and watery and messy as my first — I took a stab at yet another recipe, making a most-delectable discovery in the process: maple cream tart, a recipe Food52 adapted from NYC’s Left Bank.

I am in awe of this tart’s texture. The absence of eggs makes it exceptionally light yet somehow it tastes as smooth and creamy as an untorched crème brûlée. For maple syrup lovers, nothing could be more delicious, and best of all, it’s a cinch to assemble. The custard, as promised, comes together in two minutes and while the tart shell requires a blind baking, the assembled tart bakes in just twenty-five minutes.

I know it’s very late in the game to start switching up dessert menus, but if you’re still looking for something to serve or perhaps to bring to a Thanksgiving feast, this one is just as festive as any of the classics. For me, it’s even better and will always be considered the tart that saved Thanksgiving 2012. Gobble Gobble. Continue reading

Tartine’s Currant Scones & Lemon Cream

Tartine's currant scones, just-baked

I’m preparing for Thanksgiving and for my sole visitor, my father, who loves a proper English scone. Unfortunately, these currant scones, I am fairly certain are not proper by any British standards, and I’m fairly certain that serving them with lemon cream is not proper either. What I am certain about, however, is that after one bite, my father will tell me that what I have created is not in fact a proper British scon. And then he’ll proceed to devour two or three, slathering each with lemon cream, uttering mumbles of approval all along the way. I can’t wait.

I’m sorry to bore you with a recipe I’ve posted about before, but when I find a recipe I like, I tend to stick with it. Tartine’s buttermilk scone recipe is the one I use year-round, studded with berries in the summer and currants in the winter. The recipe yields a huge batch, too, which is nice when planning for visitors, so I froze eight unbaked scones for Thanksgiving morning.

With scone dough stashed away, I thought it would be fun to have some of Tartine’s lemon cream on hand, too, a recipe I overlooked in the cookbook but have had bookmarked since seeing it on Food52 a few months ago. The cream is as luscious as promised, and I cannot wait to serve it, though I suspect my father is going to ask if I’ve got any clotted cream around. Also, just a note: these scones certainly don’t need anything as spectacular as homemade lemon cream — they honestly don’t even need a dab of butter — but if you’re feeling the gilding-the-lily spirit that is the holiday season, then go for it.

Incidentally, I have been watching Call the Midwife — amazing! — and have been craving proper English scons since hearing the midwives giggle about them in the last episode. Continue reading

My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

peasant bread

When I tell you that, if forced, I had to pick one and only one recipe to share with you that this — my mother’s peasant bread — would be it, I am serious. I would almost in fact be OK ending the blog after this very post, retiring altogether from the wonderful world of food blogging, resting assured that you all had this knowledge at hand. This bread might just change your life.

The reason I say this is simple. I whole-heartedly believe that if you know how to make bread you can throw one hell of a dinner party. And the reason for this is because people go insane over homemade bread. Not once have I served this bread to company without being asked, “Did you really make this?” And questioned: “You mean with a bread machine?” But always praised: “Is there anything more special than homemade bread?”

And upon tasting homemade bread, people act as if you’re some sort of culinary magician. I would even go so far as to say that with homemade bread on the table along with a few nice cheeses and a really good salad, the main course almost becomes superfluous. If you nail it, fantastic. If you don’t, you have more than enough treats to keep people happy all night long.

So what, you probably are wondering, makes this bread so special when there are so many wonderful bread recipes out there? Again, the answer is simple. For one, it’s a no-knead bread. I know, I know. There are two wildly popular no-knead bread recipes out there. But this is a no-knead bread that can be started at 4:00pm and turned out onto the dinner table at 7:00pm. It bakes in well-buttered pyrex bowls — there is no pre-heating of the baking vessels in this recipe — and it emerges golden and crisp without any steam pans or water spritzes. It is not artisan bread, and it’s not trying to be. It is peasant bread, spongy and moist with a most-delectable buttery crust.

Genuinely, I would be proud to serve this bread at a dinner party attended by Jim Leahy, Mark Bittman, Peter Reinhart, Chad Robertson, Jeff Hertzberg and Zoe Francois. It is a bread I hope you will all give a go, too, and then proudly serve at your next dinner party to guests who might ask where you’ve stashed away your bread machine. And when this happens, I hope you will all just smile and say, “Don’t be silly. This is just a simple peasant bread. Easy as pie. I’ll show you how to make it some day.” Continue reading

Double Chocolate Cake, Fair Trade Cocoas, & A Giveaway from Lake Champlain Chocolates

chocolate cake with chcolate glaze

Nearly a decade ago, a pan of brownies emerged from my oven that changed everything. Before discovering this recipe, I couldn’t stash enough brownie recipes away, particularly those sounding most outrageous, the ones loaded with chocolate, the more varieties the better.

What inspired me to give this recipe a go, I do not know. There is nothing eye-catching about the ingredient list — unsweetened cocoa powder is the sole chocolate product — or intriguing about the method — it’s a simple two-bowl, no-mixer job. But I did, and while I know there are lots of fantastic brownie recipes out there, I have not tried another recipe since. And every time I bite into one of these brownies, I wonder in amazement how unsweetened cocoa powder on its own can impart such a deep, intense chocolate flavor all the while producing a fudgy, moist and utterly delicious brownie.

I still do not know its secret. I am no food scientist. But over the years I have gotten better at eyeing up recipes and am not so eager to bite at the ones sounding most outrageous. In cakes and quickbreads, it’s ingredients such as buttermilk and oil (as opposed to butter) and unsweetened natural cocoa powder that catch my attention. So when I saw the ingredient list in this chocolate cake recipe on epicurious, I suspected it would be a good one. (The 1,517 positive reviews and blue ribbon decoration may have played a role in that, too.) Continue reading

Pizza with Lemon, Smoked Mozzarella & Basil

pizza with lemon, smoked mozzarella & basil

As much as I love lemons, the thought of placing them atop pizza never would have crossed my mind. Squeezing a wedge of lemon over a slice of white clam pizza — that’s natural; biting into whole slices of lemon, rind and seeds included — that takes some convincing.

But the story and photo of Kesté’s Pizza Sorrentina, a Neapolitan pizza topped with lemon slices, basil and smoked mozzarella, in the WSJ a few weekends ago sent me racing off to the store to find smoked mozzarella. Story goes that this pie was invented in Naples by a great pizza maestro’s daughter who created it for her lemon-adoring mother.

Never would I have imagined this group of ingredients to work so well together, but they do. And it makes sense. Lemon cuts the smokiness of the mozzarella; basil, even after seven minutes in the oven, adds a touch of freshness. The bites with lemon slices are big — tart and tangy and refreshing all at the same time; the bites without beg for one. But the beauty of the pizza lies in the balance: it would be a shame to overdo the lemon, to be flinging pieces aside rather than longing for more.

For lemon lovers, of course, this pie is a winner; but skeptics beware: it’s beguiling enough to win you over, too. Continue reading

Big Apple Pancake

dusted with powdered sugar

I posted this recipe to Facebook over the weekend, so I’ll keep this brief. I have made this big apple pancake two weekends in a row now, and I have a feeling the run will continue for the remainder of the fall. It is one of the most fun recipes to prepare as it comes together in just minutes, puffs dramatically in the oven, and feeds four comfortably (so long as you provide some bacon or sausage on the side.)

This past weekend’s pancake came out better than the first, namely because I followed the instructions and made the effort to pulse the flour-egg-milk mixture in the food processor rather than just whisk by hand, which left the batter extremely lumpy. I also doubled the amount of apple this time around, ensuring that loads of tender apple slices filled every bite.

I love this recipe, but I find the name to be a bit of a misnomer — it tastes nothing like a pancake to me, leaving my pancake-making woes to persist. Alas, with a new delicious addition to the morning repertoire, I have no complaints. Hope you all had a nice weekend. Continue reading

Homemade Angel Food Cake

Graham

On Monday, Graham turned one, and the four of us celebrated the only way I know how, with an angel food cake, the cake my mother made for me and each of my siblings for nearly the first two decades of our lives. Angel food cake played such a role in celebrations growing up that for many years I assumed it was a Greek tradition — seriously, every aunt and great aunt and cousin seemed to celebrate with it, too.

While the absence of fillo and syrup should have perhaps been a giveaway, I was shocked to learn that the tradition in my family started with my mother’s mother who liked everything light light and served her angel cake with a simple chocolate glaze that poured down the cake’s sides freezing halfway down in a beautiful scalloped edge. But even more shocking than learning that angel food cake was not invented by the Greeks was discovering that for many years my mother didn’t make our birthday cakes from scratch. Yes, the woman who would never consider making soup without homemade broth, the woman who turns her nose at jarred roasted peppers, the woman who thinks nothing is more revolting than bottled salad dressing relied on Duncan Hines to make 90% of our childhood birthday cakes.

But I don’t blame her. Boxed cake mixes, particularly angel food cake mixes, are pretty good. And if the ingredients in these mixes were even remotely recognizable, she, and I in turn, would likely be keeping our pantries stocked with them. Continue reading

Molly Wizenberg’s Cinnamon Rolls with Cream Cheese Icing

iced cinnamon rolls

A couple of Sundays ago over a plate of freshly baked French toast, Ben confessed that what he had really wanted to make me for my birthday breakfast was a batch of cinnamon rolls but couldn’t find a straightforward recipe on my blog. Before I bit his head off, I took a sip of coffee and a deep breath, allowing myself time to digest the comment. I didn’t have much of a defense I realized. The single cinnamon roll recipe I have posted about does require making a four-pound batch of dough first.

I assured Ben I would do something about that. The Essentials page definitely deserved a straightforward cinnamon roll recipe and better still one that could be prepared in advance and baked off in the morning.

Instead of flipping through my cinnamon roll file — an exercise that always makes me sleepy — I turned to google, which led me to epicurious and 159 rave reviews of Molly Wizenberg’s cinnamon rolls with cream cheese icing. It seemed like a safe bet. I printed the recipe — I still print, do you? — took out some butter to soften and went to bed.

The next morning I set to work kneading dough in the stand mixer, mixing brown sugar and cinnamon, whipping up cream cheese icing. By noon, nine incredibly delicious cinnamon rolls graced our kitchen table and nine more rested in the fridge, an experiment I hoped would yield freshly baked buns the following morning, too. Continue reading

French Apple Tart & Cinnamon Snails

French apple tart, just baked

If you struggle with anger management, this post might be a good one to skip. Just send it straight to your trash can if you’re reading via email; just skip back to the grilled cheese or the French toast, if you’ve happened upon here via google. At apple-rosette attempt three, I envisioned flinging this tart frisbie style straight into my tv; at apple-rosette attempt five, I imagined raising it above my head, slamming it straight down, and splattering it all over my kitchen floor.

Fortunately — and I never imagined saying this — I have a child that drives me to read self-help books. I put myself in a timeout for two minutes (grossly ignoring the minute-per-year-of-age rule, which would have had me sitting for half an hour), during which I took a few deep breaths and told myself to let the apple rosettes go.

When I came out of my quiet time, ready to be a nice girl again, I set to work. Within minutes the tart shell brimmed with fanned apple slices, not quite so pretty as Saveur’s, but pretty nonetheless. And best of all, not too pretty to eat. Continue reading

Baked French Toast

Tartine Bread's baked French toast

Hi there. With it being the weekend and all, I won’t keep you. I just thought, in case you hadn’t decided on breakfast yet, that you might be interested in this baked French toast, a dish I find nearly impossible not to make at least once a weekend. The recipe comes from Tartine Bread, the book that introduced me to eggplant involtini and kale caesar salad, and like those two, this one’s a good one.

While I love this French toast above all for its texture — caramelized on the outside, not soggy on the inside — what distinguishes it from any other French toast I’ve had, baked or otherwise, is the presence of lemon zest, a most-unexpected and delicious flavor in a traditionally cinnamon-spiked dish.

There are a few keys to finding success with this French toast: Continue reading