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Giant Chocolate Turnovers with Orange Custard Sauce
Posted on February 10th, 2011 by Sara Moulton  |  Filed under Desserts « Featured Recipe « iGoogle Collection « Recipes  |  Submit Comment
Looking for something decadent and chocolate for a special dessert? These enticing treats from Sara Moulton Cooks at Home… couldn’t be easier. Good frozen puff pastry and quality chocolate are both readily available throughout the country these days. I find that the key to success with puff pastry (homemade or store bought) is the proper amount of cooking. If there are any signs of white, undercooked layers of dough after the prescribed time called for here, continue cooking until the more »

Oven-baked Rosemary Potato Chips
Posted on January 24th, 2011 by Sara Moulton  |  Filed under Featured Recipe « Hors d'Oeuvres « iGoogle Collection « Recipes  |  1 Comment
In the late eighties, when I left Gourmet’s test kitchen to become chef of Gourmet’s dining room, I walked into the ideal situation for a chef. The dining room was small–I never had to make lunch for more than 16 people at a time–and I had no budget restrictions. I could make sure that every dish was just so, and–because the dining room wasn’t a for profit restaurant but a showplace for the magazine–I didn’t have to pinch pennies. I… more »

Crispy Zucchini Sticks with Olive Dip
Posted on January 15th, 2011 by Sara Moulton  |  Filed under Featured Recipe « Hors d'Oeuvres « iGoogle Collection « Recipes  |  Submit Comment
In the early eighties I worked as chef tournant at La Tulipe, a three-star temple of French gastronomy in New York’s Greenwich Village. One of our best-loved–and most unlikely–appetizers was fried zucchini. I know it sounds déclassé: fried zucchini at a three-star restaurant? But Chef Sally Darr took this typical Italian dish and transformed it according to her own refined and unerring taste. She started with a recipe that was simple and delicious, then more »

Dulce de Leche Rice Pudding with Toasted Almonds
Posted on September 19th, 2010 by Sara Moulton  |  Filed under Desserts « iGoogle Collection « Recipes  |  Submit Comment
When Haagen Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but I don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love! Long popular throughout South America, where it is known by many names, dulce de leche… is condensed milk, heated in the can and caramelized, which gives it a toasty flavor. Rafael Palomino, in his cookbook, Bistro more »

Fried Green Tomatoes with Ranch Dressing and Yellow Cherry Tomato Salad
Posted on August 20th, 2010 by Sara Moulton  |  Filed under iGoogle Collection « Recipes « Side Dishes  |  5 Comments
Tomato lovers, it doesn’t get much better than this. In this easy summer time recipe from Sara Moulton Cooks at Home you start with a base of breaded and fried green tomato slices, top it off with a little salad of cherry tomatoes, and spoon on some homemade ranch dressing. Done. Just make sure all the tomatoes are fresh and in season. Ingredients For the salad:… 12 to 15 yellow cherry tomatoes, quartered 1/2 teaspoon kosher salt 2 teaspoons chopped more »

Chocolate Caramel Peanut Truffles
Posted on March 19th, 2010 by Sara Moulton  |  Filed under Desserts « iGoogle Collection « Recipes  |  Submit Comment
Here is everything you want in one candy–chocolate, caramel, and nuts–and these truffles couldn’t be simpler to prepare. Make a big batch, box them attractively, and you have the perfect holiday gift. Makes about 40 truffles Ingredients 1 cup sugar 2/3 cup heavy cream 9 ounces bittersweet chocolate, finely chopped 2 tablespoons creamy peanut butter 1/4 teaspoon table salt 1 teaspoon vanilla extract 1/2 cup finely chopped peanuts for coating Place the sugar in a heavy saucepan. Cook over medium-high… more »

Poussin en Cocotte
Posted on March 19th, 2010 by Sara Moulton  |  Filed under Entrees « iGoogle Collection « Recipes  |  Submit Comment
The baby chickens called poussins by the French are often tastier than large supermarket chickens because they are not mass-produced. If you cannot find poussins for this recipe, use Cornish game hens, which are about the same size as poussins but more widely available. (Look for Cornish game hens in the frozen food section of your local supermarket.) This is really coq au vin,… miniaturized. All the same elements are there: bacon, pearl onions, red wine. After browning your ingredients, more »

Ruthie's Chocolate French Toast with Raspberry Sauce
Posted on March 18th, 2010 by Sara Moulton  |  Filed under Breakfast « iGoogle Collection « Recipes  |  Submit Comment
This recipe lives in the breakfast chapter of Sara Moulton Cooks at Home… (page 308) and it would be a great choice for Christmas breakfast or brunch, but I think it would also be great served as a dessert at an elegant dinner. My daughter Ruthie loves French toast. Most Sundays she gets up and cooks her own using thick slices of French bread. She dips it in a quick batter made of 2 eggs, about 2/3 cup milk, and more »