Recipes
Two Minute Eggnog
Serves 4 to 6 2 pints premium-quality vanilla ice cream 1/2 cup rum, cognac, or bourbon or more to taste Pinch freshly grated nutmeg Place the ice cream in a large covered glasss or stainless steel bowl in the refrigerator to thaw. Stir in the rum or desired flavoring…
Peking Style Duck Wraps
Makes 8 wraps, 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes Ginger Hoisin Sauce (recipe follows) 1/2 medium napa cabbage 1 medium jicama 1 medium red bell pepper 4 medium scallions 3 tablespoons seasoned rice vinegar Kosher salt and freshly ground black pepper 1/4 teaspoon hot red…
Bistro Duck Breasts
Makes 4 servings 6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry red wine 2 teaspoons coarsely crushed black peppercorns 1/2 teaspoon cornstarch dissolved in 2 teaspoons water 2 teaspoons Dijon mustard 1 tablespoon unsalted butter Score the skin…
Turkey Keema with Sweet Potatoes and Stuffed Peppers
Note: we did a double recipe for 8 people because we were -re-using the leftovers later in the week. The recipe for 4 and for 8 are below. You should make the recipe for 8 if you are planning on preparing the stuffed peppers later in the week. For 4…
Fresh Ricotta Cheese
The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better…
French Onion Soup Burger
If you’re a fan of traditional French onion soup – and who isn’t? – you’re going to love this burger. It’s kitted out with all of the ingredients that make the soup such a treasure – tender, browned onions, beef broth, red wine, Gruyere cheese, and French bread – and…
Alsatian Cheese and Onion Pie
Start to finish: 1 hour 15 minutes Servings: Makes three 10- x 12-inch pizzas 6 ounces bacon, sliced thin crosswise 4 cups thinly sliced onion salt and black pepper 8 ounces crème fraiche 1 large egg yolk pinch nutmeg 3 ounces coarsely grated gruyere cheese Pizza dough (recipe below) or…
Here’s a Tasty Little Hors D’oeuvres!
My cousin Josh, a very fine chef, made up this hors d’oeuvre when we were both at the family farm in September and he noticed an excess of very large sage leaves– fontina, wrapped in prosciutto, sandwiched with sage, dipped in flour and fried. I improved on it slightly by…
Buttermilk Pork Chops
The key to this recipe is the buttermilk, a great tenderizer. On the inside the chops turn out very juicy. On the outside the panko breadcrumbs create a wonderfully crispy crust. It’s almost as if you had deep-fried them. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 1…
Lemon Cheese
Makes 6 – 8 small servings of lemon caciotta Hand on preparation time: 20 minutes Total preparation time: 40 minutes 1 half gallon of fresh cow’s milk 2 teaspoons of rennet 1 lemon, zested In a medium saucepan, heat the milk over medium heat to 98 degrees (body temperature). Add…
Sorbillo’s Margherita Pizza
Sorbillo Neapolitan Pizza Makes 2 pizzas 800 centiliters of water (about 3 1/3 cups) 3 grams of fresh yeast 30 grams of salt (about ½ teaspoon) 1 kilo/200 grams of 00 flour (about 9.6 cups) ½-3/4 cup tomato sauce ½-3/4 cup basil leaves ½ – ¾ cup crumbled mozzarella High…
Baked Penne with Prosciutto and Fontina
Start to finish: 1 hour 30 minutes (25 active) Servings: 6 10 ounces penne pasta ½ teaspoon kosher salt plus extra for salting the water Olive oil for oiling the mini casseroles 3 ounces thinly sliced prosciutto, torn into 1-inch pieces 3 ounces coarsely grated Italian Fontina cheese 1…
Roasted Butternut Squash Lasagne
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. The squash comes on surprisingly big; roasting it caramelizes it and concentrates its flavor. I made a relatively light “cream sauce”—half milk/half chicken broth—because the two cheeses contribute a ton of richness. The big news here is that you don’t…
Onion Soup Omelets
Makes six 3-egg omelets For the onion filling: 2 tablespoons unsalted butter 4 to 5 medium onions, about 2 pounds, halved crosswise and very thinly sliced 1 teaspoon finely chopped fresh thyme leaves 1 1/2 cups chicken stock, preferably homemade 1/4 cup red wine Kosher salt and freshly ground black…
Brussels Sprouts Sauteed with Pancetta and Balsamic
Photo by Jessica Liebowitz If you are a Brussels sprouts hater this recipe will turn you into a believer. The trouble with the usual cooking methods for Brussels sprouts –boiling, steaming, even sautéing- is that by the time the center of this tiny cabbage cousin becomes tender it has also…
Mexican-style Street Corn
Grilled corn slathered with mayo and coated in grated cheese is a well-loved staple of Mexican street fare. Several years ago Gourmet magazine ran a recipe for this tradition using shredded cotija, a crumbly aged-cured Mexican cheese. At the time, it occurred to me that it might be a hit…
Fried Green Tomato Sandwich with Goat Cheese
Makes 4 servings Hands-on time: about 30 minutes Total preparation time: 30 minutes 3 large green tomatoes (10 to 12 ounces each) Kosher salt Quick Herb Sauce (recipe follows) 1/2 large sweet onion 8 ounces soft goat cheese Freshly milled black pepper 1/3 cup yellow cornmeal 2 tablespoons extra virgin…
Sesame Peanut Sauce
Hands-on time: 10 minutes Total preparation time: 10 minutes Makes about 1 3/4 cups 3 medium scallions 3/4 cup smooth unsalted peanut butter 1/2 cup hoisin sauce 2 tablespoons fresh lemon juice 1 tablespoon soy sauce (low sodium, if you prefer) 2 teaspoons toasted sesame oil Tabasco or your favorite…
Lemon Caciotta Cheese
LEMON CACIOTTA CHEESE Makes 6 – 8 small servings of lemon caciotta Hand on preparation time: 20 minutes Total preparation time: 40 minutes 1 half gallon of fresh cow’s milk 2 teaspoons of rennet 1 lemon, zested In a medium saucepan, heat the milk over medium heat to 98 degrees…
Crispy Buffalo Chicken Salad and Slaw
One of my favorite dishes is Buffalo chicken wings, that irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and celery sticks. I’m also crazy about veal Milanese—veal dipped in egg and Parmesan breadcrumbs and then sautéed—especially when it’s topped…
Ruthie’s Chocolate French Toast with Raspberry Sauce
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…
Penne with Slow Roasted Cherry Tomatoes and Goat Cheese
Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.…
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also…
Blueberry Pot Stickers
I have always been a huge fan of the Chinese dumplings known as pot stickers. They’re wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping sauce. Yum! Thinking about pot stickers recently, it occurred to me that if you swapped…