Proscuitto-Wrapped Stuffed Pears
I absolutely love simple desserts, especially if they look and taste as decadent as this one. Start with firmly ripe pears, great ham like proscuitto di Parma from Italy, or Serrano or Iberico ham from Spain. Add your favorite soft cheese, a few minutes in the oven, and you’re ready to end [...]
Roasted Roots and Seeds Recipe
As I’ve become more educated about the sad state of our food supply—especially where animals are concerned—my creativity with vegetable cookery has been called forth.
This recipe is a great example of one simple way to coax ridiculously complex layers of flavor from the humble root vegetable. In fact, root [...]
I know it’s nearly as corny as putting reindeer antlers on the dog, but I do love a thematic cocktail at the holidays. Red, say. Or peppermint. And it’s another opportunity for me to slip some of my organic, boutique-manufacturer proselytizing by you in the guise of an alcoholic treat.
I include a link below for [...]
This simple and impressive dish can be prepared up to a week in advance, frozen, and popped in the oven at party time. I serve it on a plate by itself with a garnish of fresh herbs and a drizzle of pesto, or marooned in a pool of couscous to soak up the glorious juices. You don’t really need any vegetable sides since they’re all in the “bag.” Purchased puff pastry provides the crispy, easy, buttery crust.
This is such a simple recipe that I don’t mind going the extra distance to add some or all of the elegant garnishes described below. Fried sage leaves are simple to prepare and really launch the flavor of this soup. Truffle oil is an ingredient I think is worth adding to your larder. Though pricey, it’s used in tiny quantities and adds a complexity to dishes like this soup, a risotto with mushrooms, or pan-roasted fingerling potatoes. Try it on popcorn!
When I think about New Year’s eve a couple of things pop into my mind, probably the same ones that occur to you: Champagne (a literal pop), caviar with blini, funny hats, confetti, friends/lovers and a great, sensual cocktail. I can’t deliver caviar or champagne or the love of your life to to your doorstep, [...]
I created this recipe for an Italian friend who was feeeling homesick. She said, “My Mama used to make this wonderful roast, like an American pot roast, but with lots of garlic and, and herbs and wine and…. I’m dying for some!” (Picture her thick Italian accent here, I didn’t have the heart to attempt to duplicate it.) I whipped this up and Marta seemed to feel it came close to her memories of home. It’s so easy to make for a comforting Sunday supper.
This is the best barbecue, poker party, all-beef chili ever. The combination of dried chiles gives it a complex rounded flavor. I serve beans, and the other fun garnishes listed below, on the side for guests to add at their own discretion.
Good bread pudding is just so rainy-day yummy and gratifying; mom and hearth personified. It is also very simple to prepare and economical since it is based on stale bread. This should be served warm topped with rum-raisin ice cream, whipped cream, or warm caramel sauce.
My mother served a Pumpkin Chiffon Pie every Thanksgiving that was the highlight of the meal for me. So, I found great satisfaction in creating this variation on my childhood favorite. To my delight, my family and friends love it.
The flavors are pumpkin pie-ish with the tang of goat cheese and cream cheese to liven it up. I would serve this to a festive group all winter long for nearly any occasion. You don’t have to wait for Thanksgiving 2010!
