It’s no secret that I’m a member of the kale-obsessed, that strange breed of people who could eat kale every day of their lives.
The first time I saw a slice of chocolate salami, my heart skipped a beat. Imagine the consistency and richness of a chocolate truffle, but now imagine a whole roll of the stuff, peppered with tiny morsels of all your favorite things: candied ginger, pistachios, almonds, and crispy amaretti cookies…
If you’re wondering what to do with your leftovers after Thanksgiving, here’s a great way to repurpose all that turkey, gravy, and mashed potatoes. This turkey shepherd’s pie is a one-skillet dish that’s easy to make and guaranteed to be gobbled up.
In one of my favorite episodes of “The Mind of a Chef“, Sean Brock declares that there is no greater pleasure than making corn grits from corn you grew yourself. I couldn’t agree more, though in my case, the pleasure comes from making cornbread.
This is an easy fall salad that tastes as fresh as can be. It combines seasonal celeriac (or celery root as it’s also known), apples, and parsley with an apple cider vinaigrette. It’s a lighter take on a celeriac remoulade, a wonderful French recipe that combines grated celeriac with mayonnaise and dijon mustard. I did away with the mayonnaise and replaced it with a light vinaigrette instead. I also added apples which lend sweetness and pair beautifully with the more earthy flavors of celeriac.
Accidents sometimes lead to delightful things and the story of tarte Tatin’s origins is proof of that. A tarte Tatin is an upside-down caramelized apple tart and as the story goes, the first tarte Tatin was accidentally created in the late 1800′s, at Caroline and Stephanie Tatin’s inn just south of Paris. One particularly hectic day, Stephanie was preparing dinner for her guests but she forgot to put a pie crust on the bottom of her apple pie. Because she was running out of time, she put the dough on top of the pie instead. After she flipped the pie over, she discovered that the apples had caramelized perfectly and the pie was an instant hit with the guests. Thus was born one of the most classic desserts in French cuisine.
Fall calls for sweet comforts. And this recipe has October written all over it.
It’s an autumnal twist on fettuccine Alfredo: thick homemade egg noodles bathed in a creamy pumpkin sage sauce with a dusting of freshly shaved parmesan and nutmeg.
Late this summer, I helped my beau harvest his organically-grown wheat. He grows several varieties, many of them heirlooms, and it was breathtaking to see the fields go from lush green-blue to crisp and golden through the season.
Earlier this summer, we finally buckled and bought a KoMo kitchen flour mill which we had been coveting for a long time. Our mill is our new best friend, turning just about any grain into flour. It’s so enjoyable to mill our own wheat into flour, on demand. Fresh and fragrant, its flavor is incomparable. And having whole wheat flour on hand was perfect for baking this groaning cake which my sister and I recently made, to celebrate the arrival of her baby.