Last summer, my sister and I escaped to NYC for 36 hours. We packed in a show, some good shopping, and a lot of good eating including breakfast at Eataly and dinner at Momofuku. I’m pretty sure I’ve mentioned this getaway before — sorry, I don’t get out much — but after discovering that Danish pastry dough can be made in the food processor and, as a result, that cheese danishes can be whipped up in just a few hours, I found myself dreaming about other danish-like pastries, croissants in particular, ones brimming with prosciutto à la Eataly specifically.
Now, the breakfast pastries we ate at Eataly were served at room temperature and filled with slices of meat sandwich-style. And while they were delicious, I was craving something more like the pain au jambon I had read about in the Tartine cookbook, in which smoked ham and cheese are rolled and baked with the dough. So, guided by Tartine, I layered thin slices of prosciutto and batons of gruyère over my faux croissant dough, and before too long, a half dozen crackly golden pastries emerged from my oven, cheese oozing from the ridges, salty meat entwined with each flaky layer.
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.
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. Read More
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. Read More
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?!” Read More
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.) Read More