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Pasqua’s Puglian Frittata
Serves 4-6 6 ounces bread (Pasqua uses 4 Chicago Rolls, but any kind of soft bread will work 2 cups whole milk 12 ounces (2 medium) zucchini coarsely shredded 12 ounces finely grated parmesan cheese, divided 1/2 cup fresh mint leaves finely chopped 1 tablespoon kosher salt 8 large eggs…
10 Day Limoncello
Recipe courtesy of Chef Kathryn Kelly Makes one 750-ML bottle of Limoncello Hands on preparation time: 30 minutes Total preparation time: 10 days 5 fresh, unwaxed lemons 1 (750-ml) bottle of good vodka 2 cups sugar 1 cup water DAY ONE: Wash the lemons well. Using a vegetable peeler, remove…
Pumpkin Fritters
1 medium onion, finely chopped 1 tablespoon olive oil 3 ½ lb pumpkin, grated the green part of two scallions, finely chopped ¼ cup finely chopped parsley ¼ cup finely chopped dill ½ cup crumbled feta cheese 3 large eggs, lightly beaten 2 Tbsp unbleached white flour Salt & pepper…
Simit Kebabs
1/3 cup bulgur 1 teaspoon allspice 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon oregano ¼ cup chopped pistachio 1 white onion, grated 2 small garlic cloves, minced 4 ounces ground lamb 4 ounces ground veal Salt, pepper Pear Salsa (recipe below) as an accompaniment If using wooden skewers, soak…
Quince Liqueur
This flavored after dinner liqueur can be made with any other fruit such as apricots, figs, peaches and pears. 3 quinces (about 2 pounds), peeled, cored, and cut into 1-inch pieces 300 grams sugar (about 1 ½ cups) 4 to 5 whole cloves 1 cinnamon stick 2 cups unflavored vodka…
Braised Lamb Shanks with Eggplant, Tomatoes and Orzo
Serves 2 -4 2 lamb shanks 2 green apples peeled and coarsely grated Zest of 1 large lemon Sea salt and freshly ground pepper Flour for coating the lamb 6 tablespoons extra-virgin olive oil, divided 3/4 cup dry red wine 1 sprig fresh bay leaves 1 sprig fresh rosemary 2…
Milk Street Radio: The Vegan Nightmare
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence. Plus, the Washington Post’s Joe Yonan masters the…
Episode 1404: The Turkish Table!
Me and Damla Ugurtas, chef/owner Ciy In Episode 1404 which starts airing on October 23, I get to sample an extensive Turkish breakfast, cook lamb shanks with orzo at a beautiful inn/restaurant near the ancient ruins of Ephesus and visit a farm/cooking school on the Aegean where we harvest quince…
Cork and Fork – A Weekend Celebrating Women Chefs
Just spent a weekend at the Grand Hotel on Mackinac Island emceeing a culinary festival called “Cork and Fork” which featured 7 stellar chefs from the midwest. Their dishes were off the charts. And it is always a pleasure to visit the Grand Hotel particularly in leaf season. It will…
Cervelle De Canut (French Cheese Spread)
250 grams (about 1 cup) cottage cheese 50 grams softened cream cheese (about 3 ½ tablespoons) or thick crème fraiche 3 tablespoons minced scallion (just the white part) 1 shallot, minced 1 garlic clove, minced (about 1 teaspoon) 2 tablespoons chopped chives 2 tablespoons chopped parsley 2 tablespoon wine vinegar…