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Chocolate Amaretto Pots de Creme
These rich, luscious pots of chocolate creme can be made ahead and refrigerated. Just take them out a few minutes before serving. Garnish with amaretto-laced whipped cream and candied violets....
View ArticleCarrot and Almond Cake
Ingredients ¼ cup olive oil + extra for the pan 3 cups roasted almonds 3 medium eggs, separated 1 ¾ cups confectioners’ sugar Juice and finely grated zest of a lemon Pinch of salt 10 oz. carrots,...
View ArticleDivine Flourless Chocolate Cake
Ingredients 12 ounces dark chocolate (minimum 70% cacao), chopped 6 eggs, separated 2 sticks butter (8 oz.) 1 ¼ cup sugar You will also need: Small saucepan 10″ Cake pan or 12 individual ramekins...
View ArticleIndividual Fruit Gratins with Almonds and Kirsch
Ingredients 1 cup superfine sugar ½ cup honey 1 vanilla bean 2 ½ cups water 2 ¼ pounds fresh stone fruits (such as peaches or apricots), peeled ¾ cup powdered sugar 1 ½ cup finely ground almonds 10 T...
View ArticleFruit Clafoutis
Ingredients 1/2 pound fruit (fresh cherries are traditional) ¼ cup plus 2 tablespoons unsalted butter 1/4 cup granulated sugar 1/4 cup almonds, ground to a fine powder (almond flour) Salt 2 eggs 2/3...
View ArticleFlaky Crusts for Pies and Tarts
Ingredients 2 ½ cups all-purpose (plain) flour 1 t. fine-grained sea salt 1 T. sugar 2 sticks (1/2 pound) butter, cut into 1 T. pieces About ¾ cup cold water You will also need: Food processor with...
View ArticleChoosing Strawberries
(1) Buy strawberries that are in season locally. Look for organic or at least pesticide-free. (2) When it comes to strawberries, bigger is usually not better. I really like the small berries that are...
View ArticleTips for Buying and Serving Cheeses
When buying cheeses: (1) Look for a good, reputable cheese monger and make sure they offer samples. (2) Take your time in the cheese shop – study the signs, the descriptions and the visual...
View ArticleRoasting Beets
One of my favorite vegetables throughout the winter and early spring is beets. I like to roast them and serve them simply with a honey vinaigrette dressing. Of course, they are also good in salads, as...
View ArticleBi-Rite Ice Creamery
So, have you tried the salted caramel ice cream from Bi-Rite Creamery yet? OMG!!!! It has such a deep caramel flavor, with that touch of salt – exquisite! It is made using organic Straus family...
View ArticlePan-Roasted Alaskan Halibut
Ingredients4 medium fillets of fresh Alaskan halibut2 Meyer lemons, sliced paper thin1/3 cup grapeseed oil (enough to cover the bottom of the skillet)PaprikaSea salt and pepper You will also...
View ArticleFig, Prosciutto, Gorgonzola and Arugula Pizza
Ingredients 8 ripe black mission figs, quartered if large or halved if small ¼ lb. thinly sliced prosciutto, cut into bite-sized pieces. ¼ lb. gorgonzola cheese (experiment – try Gorgonzola Dolce,...
View ArticleSalad of Arugula, Roasted Pumpkin, Fresh Ricotta and Pecans
Ingredients Approx. 1 lb. arugula, washed and air-dried 2 small pumpkins 1/3 cup olive oil 1 cup fresh ricotta, strained 1 cup pecans, chopped ½ cup olive oil ¼ cup Vinaigre du Banyuls or your favorite...
View ArticleArugula and Fresh Tomato Side Salad
This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat! Ingredients 2-3 cups...
View ArticleFresh Pear, Prosciutto and Arugula Salad
Ingredients 2 cups arugula (organic, if possible), washed and dried 2 fresh pears, peeled, cored and sliced into 8 pieces each 1/3 lb. prosciutto or serrano ham, thinly sliced 2 T sweet onion, finely...
View ArticleArugula Pesto
This recipe is fantastic for a quick appetizer with bread or for a sauce with pasta. You can substitute a number of herbs and greens for the arugula with great results. Ingredients 2 handsful of...
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Sungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
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