If I said making really good bread at home takes Herculean effort you'd probably stop reading here. But wait! Baking an outstandingly crusty, chewy, fragrant and flavorful boule (French for ball) is doable. Yes, it's a little involved, and you do have to plan ahead, but it is well worth it. Fact. Reading this recipe in Bon Appetit was enough to get me sweaty with excitement. … [Read more...]
PINEAPPLE CARPACCIO WITH CARAMEL SAUCE
Most fruit desserts need the support of a crust or crumble topping, cream fillings or even chocolate to achieve star status. Not this one.Everybody seems buy tadalafil online to have gotten onto the natural bandwagon. When you buy Kamagra, make sure to take the pills of viagra overnight usa to be aware of fake products. Have you buy cheapest cialis ever heard the … [Read more...]
PINK GRAPEFRUIT MARMALADE TWO WAYS: GRAPEFRUIT HONEY AND GRAPEFRUIT CAMPARI
While jelly and jam making is generally thought to be a summertime activity, winter canning has its own advantages. A warm, steamy kitchen in January is a lot more appealing than it is in August. It's undeniable that the flavors of berries and tree fruits are at their brightest in the hot weather months. But citrus fruits are at their best in winter, especially seasonal … [Read more...]
Wild Boletus Mushroom and Pumpkin Pappardelle – Pappardelle con Porcini e Zucca
As the saying goes, there are bold mushroom pickers, and old mushroom pickers, but there are no old, bold mushroom pickers. Wise words indeed, ones that have kept me on the sidelines, at least until now. I made my first fungi forage under the tutelage of an experienced guide, a friendly Spaniard with decades of successful picking under his belt. His preferred picking patch … [Read more...]
Mrs. Merino’s Fruit Cake
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Quince Jelly
Never having tasted quince, I was intrigued to find this pile at United Brothers Fruit Market in Astoria, Queens. Prior to this I'd only seen them in the fancy parterre gardens at the Cloisters Museum way uptown. So quince has always carried vague impressions of maidens and lutes and unicorn tapestries. Who could resist? Not I. Quince jelly might be the simplest yet. … [Read more...]
PUMPKIN SOUFFLE
I first posted this recipe in 2009 so it seems like a good time to revisit it. I'm happy to report it has stood the test of time. Now making a soufflé isn't all that difficult; it's the clean up that can feel like a bit of a chore. Soufflé aftermath gives the appearance of having used every bowl in the kitchen. This recipe requires: 2 quart souffle dish medium size … [Read more...]
KALE KIMCHI
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...]