The French love to cook fish by poaching it in a flavored liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat involved. And the finished product is reliably tender because it’s been cooked at a low temperature. So, […]
One of my favorite spots in Paris was a restaurant whose named translated literally into “Bread, Wine, and Cheese” that was hidden away in a cozy underground cave with low ceilings. Stepping inside from invariably chilly rainy Paris nights, we’d be hit with an appealingly musty aroma, like a freshly-popped wine cork combined with heady, fatty, aged cheeses.
I add dark chocolate to a traditional pecan pie for all those chocolate lovers out there. I also add a touch of Kahlua to deepen the flavor of the chocolate, but you could stick with the traditional bourbon if you prefer. If you don’t like pecans, this pie is also delicious made with walnuts.
As the days grow colder and shorter, and cookie-baking season is ushered in, the calorie-counter in me steps aside just enough to strike that balance of reasonable, but small, indulgence. A perfect example of smart cookie indulgence is the biscotti.
An artistic cookie display is a thing of beauty, that I’ll not argue, but I’ll reach past the whole lot if I see a flat, modest, quiet molasses cookie. This is my cookie, not much to look at compared to its flashy holiday brethren, but pliant and spice-scented and, to my mind, kind of perfect.
The secret, I think, is that the stuffing underneath the skin insulates the meat. My stuffing combines sauteed onion, garlic and shredded zucchini with Parmesan and ricotta cheeses, all bound together with fresh breadcrumbs. But feel free to experiment, as I’m sure that any moist stuffing would do the trick.
Will we eat pie for breakfast? Will there be turkey soup simmering on the stove? Did we buy bread specifically for the purpose of making sandwiches with leftovers? The answer to all of these questions should be yes.
You can store these at room temperature in a tightly sealed container for a day, or in the fridge for several days. Let them sit for at least 30 minutes at room temperature before serving.
Consider apple pie. Its ingredients are few and elemental: apples, of course, along with sugar, flavoring and pie crust. But choosing the right apples is a serious business. Likewise, you’ll want to do what you can to prevent the apples from shrinking in the pie shell as they cook, which simultaneously makes the bottom crust soggy and creates an unsightly gap between the filling and top crust.
This dish can be made the day before and re-heated before serving, making it ideal to bring to a Thanksgiving feast or to make in advance if you are hosting the holiday. The recipe has just a few ingredients so it is essential to buy the best quality ingredients that you can find. Make sure to purchase Garnet sweet potatoes which have a deep orange color, and have a silkier texture than other sweet potatoes.