OMELET WITH HERBS
OMELET WITH HERBS – – large eggs, fine sea salt, fresh herb leaves (loosely packed), finely grated Parmigiano-Reggiano, Pinch hot paprika, extra virgin olive oil, Whisk together the eggs and salt in a large bowl just until they are broken up.; Mince the herbs and whisk them immediately into the eggs along with the cheese. […]
ASPARAGUS WITH HERB SAUCE
ASPARAGUS WITH HERB SAUCE – – green asparagus (trimmed and rinsed, 500g), For the sauce:: cloves garlic (green germ removed), small (spring onions (or 3 scallions, the white part and about 1-inch (2.5cm) of the green), trimmed and cut into quarters), Scant ½fine sea salt, flat-leaf parsley leaves (loosely packed, 10g), large egg, ¼ extra-virgin […]
APRICOTS AND CREAM SHORTCAKE
APRICOTS AND CREAM SHORTCAKE – – Fruit:: apricots (pit removed, sliced into 6ths, 500g), vanilla sugar, For the shortcake:: all-purpose flour (130g), plus 2 tablespoons cake flour, salt, baking powder, sugar (70g), unsalted butter (chilled, 3 oz.; 90g), heavy (non ultra-pasteurized cream, 250ml), For the Crème Fraîche:: heavy (non ultra-pasteurized cream, 250ml), vanilla sugar (ground […]
FIG CROSTATA
FIG CROSTATA – – For the Pastry – Pasta Frolla: plus 1 tablespoon all-purpose flour, unsalted butter (at room temperature, 105g), large eggs (at room temperature, separated), ½vanilla sugar, Pinch of fine sea salt, Zest of 1 lemon (minced), For the Figs:: green or black figs (hard stems trimmed, 750g), vanilla sugar, to 3honey, To […]
GRANOLA
GRANOLA – You can adapt this granola to suit your taste. It is wonderful and sweet with the honey and the brown sugar, so I suggest the sugar as an option. You can also double the amount of butter, for an extra-crisp granola that almost tastes like cookie crumbs. Bon App! – ½ unsalted butter […]
APRICOT BULGUR
APRICOT BULGUR – This is a very, very simple version of a Turkish side dish that resembles pilaf. It is ideal on its own or as an accompaniment to roast lamb. – Bulgur:: dried bulgur, ½dried apricots (preferably unsulfured), Fine sea salt, fresh bay leaf (or dried (imported)), ¾cooked garbanzo beans, To garnish:: Turkish pepper […]
KURI SQUASH WITH CONFIT OF SHALLOTS
KURI SQUASH WITH CONFIT OF SHALLOTS – If you can't find kuri squash, use another of your favorites – butternut, hubbard, even pumpkin. Kuri squash doesn't need to be peeled. This dish makes a fine first course, or a side-dish. You can turn this into a main dish by sprinkling it with fried bacon, or […]
QUINCE PASTE
QUINCE PASTE – – quinces (1kg), vanilla sugar (850g), The zest from 1 large lemon (minced), Scrub the quinces with a damp towel to remove all the fuzz from the skin. Cut them into quarters and remove the core and any hard pith, then cut each quarter lengthwise in half. Leave on the skin; it […]
LEMON MERINGUE PIE
LEMON MERINGUE PIE – It is neither traditional, nor even that American. But it almost always finds its way into our Thanksgiving supper. And it's good for every other meal too! – For the pastry:: all-purpose flour (200g), fine sea salt, unsalted butter (chilled, cut into 7 pieces, 3.5oz;105g), chilled water (80-125ml), For the lemon […]
TENDER TART PASTRY FOR PASTRY STICKS
TENDER TART PASTRY FOR PASTRY STICKS – – – [/wpurp-searchable-recipe]
