Did you know October 7th is National Kale Day? I didn't either. So it's probably not a surprise that the requisite celebratory dishes are still being established. Kale evangelists are working overtime to remedy this, offering lots of intriguing recipes — tacos and smoothies of course, but also delicacies like Kale Stroganoff, Hoboken Kale Salad and the … [Read more...]
MEATBALLS IN ALMOND SAUCE – ALBONDIGAS EN SALSA DE ALMENDRA
The first rule of meatballs is they must be light. Rule #2 (and only possible if rule #1 is obeyed) is they must be delicious. Thus concludes the rules of meatballs. Given the amount of rubbery, bland meatballs out there you might think you come across you might not necessarily think this is true, but it is: Spectacular meatballs aren't hard at all. Panko bread crumbs … [Read more...]
BEACH PLUM TART
When you make a lot of jams and jellies it's gratifying to find new ways to put them to good use. After you've laid in a comfortable supply for personal use (be sure to factor in toppings for yogurt) and gift giving (holidays made easy!), try them out in a fruit tart. Beach plum jelly is a great example. Delicious, unusual and served with big dollop of faux-modest pride. As … [Read more...]
BEACH PLUM JELLY – OLD SCHOOL RECIPE
Late August in East Hampton is beach plum season. Maybe it was the weather (wet early on, then sunny, temperate days in July and August) or that we went a' pickin' a week or so earlier than usual, but the crop was especially bountiful. We snagged three gallons of plums in under an hour. There was also a nice mix of ripe, deep red and purple plums, and not-yet-ripe … [Read more...]
PEACH MELON ALMOND JAM
It's August in East Hampton and if ever there was a time to make this Peach Melon Almond jam it's now. Peaches are at their height, the perfect partner for the translucent nuggets of ripe cantaloupe in this jewel-toned beauty of a jam. Yesterday a discerning friend proclaimed "The best jam I've ever had, hands down." So what are you waiting for? PEACH MELON ALMOND … [Read more...]
Fennel Kimchi
Although home made kimchi is a relatively late addition to my culinary repertoire, it has quickly achieved star status. It may not be playing to sold out houses yet (see my earlier lament of the lonely fermenter) but no matter. This one is here to stay. Fennel kimchi is now the go-to version in the SpecD kitchens. The anise flavor and crunch hold up well amid the hot red … [Read more...]
VOODOO DOLL TOOTHPICK HOLDER
Here's a classic 'never knew you needed it until you saw it' item. This Voodoo Man toothpick holder was acquired at Crescent City Cooking School in New Orleans' French Quarter. This Cajun cooking school and emporium is located on Chartres Street; the piece itself seems more from the corner of Whimsy and Kitsch. "Perfect for finger food, emergency hexes and painfully … [Read more...]
BRUSSELS SPROUT KIMCHI
Since not everyone is a fan, making kimchi can be something of a lonely pursuit. No matter. The spicy, funky crunch of what is basically a fermented salad is well worth it. You'll be surprised how often it will perk up everyday fare. Kimchi's cross-culture popularity began as a topper for tacos. (See Roy Choi.) Tacos are a good guide post; try using kimchi where you might … [Read more...]
SCOTCH EGGS
By all rights Scotch eggs should be a lot more popular than they are. Hard boiled eggs, yolks just barely firm, are wrapped in sausage meat then breaded and fried. What could be bad? I suppose it's the frying part that holds most people back. But why professional kitchens don't whip up Scotch eggs along with the megatons of French fries and chicken fingers they pump out is a … [Read more...]
Carol Stuckhardt’s Chocolate Malt Cheesecake
There's not a heck of a lot to say about this dessert other than it's chocolate. It's a cheesecake. It's got malt in it. What could be bad? Unlike most cheesecakes this recipe doesn't call for sour cream. I'm not sure if that's a virtue or a vice considering the sweetened condensed milk that goes in it. In case you're wondering what malt actually is (as I was when I … [Read more...]