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Cheese Sandwich Soufflé
This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak, and then bake. (I confess that I dressed it up a bit by adding…
Cookie Dough: Are all cookie doughs freezer friendly?
Liisa recently e-mailed the Kitchen Shrink to ask “are all cookie doughs freezer friendly?” What a good question. It is so convenient to have already prepared cookie dough in the freezer so you can have freshly baked cookies on the table at a moment’s notice. All butter cookie doughs freeze…
Bistro Duck Breasts
Duck breasts are one of my favorite things to make for a quick and elegant dinner. Originally created for Episode 308, Season 3, of Sara’s Weeknight Meals, this “cook once, eat twice” recipe gives you a head start on the next night’s entree, Peking Duck Wraps. Recommended side dishes: coucous and butter…
Wooden Boards: What is the best way to clean wooden cutting boards?
I recently got an e-mail from Kitty asking, “What is the best way to clean wood cutting boards?” While there are lots of other choices in cutting boards these days, wooden boards are still very popular. According to the USDA, wooden boards are porous and should be cleaned after each…
Mom’s Brushed Eggplant
Growing up, we ate our fair share of frozen vegetables: corn, peas, French green beans with toasted almonds (fancy!), the dreaded limas, etc. But every so often my mom would step out and experiment with fresh vegetables. She made a mean vinaigrette, and we always kept a jar of this…
Spices: All about fennel pollen.
Recently the Kitchenshrink has gotten several questions about fennel pollen, an intensely aromatic flavor enhancer that has shown up on restaurant menus in the past several years. What is it? How do you use it? Where can I get some? Here’s the scope. Fennel pollen is a golden dust brushed…
Celery Root or Celeriac: What is celery root?
I just got an e-mail from Ron asking me what celery root is and how to prepare it. I love to use celery root, either cooked or raw and have used it in all my books. Here is what I said about it in my latest book, Sara Moulton’s Everyday…
Tomato, Basil, and Cheese Tart with Pancetta Crust
I developed this tart in the mid-eighties for a column in Gourmet magazine called “Gastronomie Sans Argent,” which loosely translated means “eating well on a budget.” It was for an August issue, and the theme was tomatoes. Not a tough assignment; I can’t think of a cheaper and more satisfying way…
Look for me at Chicago Gourmet, September 28.
On Saturday, September 28 at 2 pm, I will be doing a demo with Gale Gand on the Bon Appétit Main Stage at Chicago Gourmet: A Celebration of Food and Wine. I will make Bistro Duck Breasts, Gale will make a Caramel Apple Tart and we will both talk about what…
Summer Salad
I think of this recipe as the perfect backyard cooking for a crowd summertime salad because it features three of the shining stars of summer—corn, tomatoes, and basil—and because all the parts can be prepared ahead of time and tossed together at the last minute. When I’m in the country…