Use Gordon Ramsay’s roasted goose recipe: http://www.bbcgoodfood.com/recipes/2428/gordons-christmas-roast-goose- Truc (Tip): It tells how to render the fat to use for roasting tasty potatoes or other vegetables as well. Continue reading Cook Your Goose
If you have leftover oranges or clementines, this bejeweled dessert makes a gorgeous alternative to heavier ones… Make a spiced syrup by simmering two cups of red wine, a half-cup of sugar, four juniper berries, two cloves, one cinnamon stick, and the zest of an orange for about an hour or until a bit thickened. Supreme (see my post “The Supreme Grapefruit”) oranges or clementines … Continue reading Orange you glad I posted this?
Whip up the butter and other ingredients, roll out the dough on parchment paper and keep it cold, flour the cookie cutters or knife in a pinch, and ice and sprinkle shapes with sparkles after baking: http://cooking.nytimes.com/guides/39-how-to-make-sugar-cookies??smid=ig-nytimes&smtyp=cur&utm_source=soldsie&utm_medium=referral Continue reading Time to Make the Cookies
This is an ideal idea for consistently cooking a turkey (and a chicken, too). It is so intuitive that I will try it on Thanksgiving: http://cooking.nytimes.com/recipes/1018403-splayed-turkey-with-herbs Continue reading Splayed Turkey
Try serving creme fraiche, fermented heavy cream, instead of whipped cream or ice cream on those plentiful fruit pastries floating around. It is similar to sour cream, but even more heavenly—subtly and satisfyingly tangy. Truc (Tip): To make your own, combine a tablespoon of buttermilk with a cup of heavy cream and leave at room temperature overnight or for about 12 hours. Continue reading Cloud Nine
make preserved lemons! They are perfect for North African–inspired recipes, such as Moroccan tagines and Couscous Royale (see my post “North African Couscous”). Use the juice in place of vinegar in vinaigrette, put a slice in any stew, and stuff a roasted chicken with one for starters. Begin by boiling a big pot of water and dropping in many (maybe 10) lemons. Remove after a … Continue reading When life gives you lemons…
Brussels sprouts have me seeing double. They can be served shredded as a salad with shaved parmesan or caramelized in bacon fat with a sprinkling of crispy lardons. For the first preparation, keep the stems on raw sprouts to get a good grip, and slice thin on a mandoline, using the safety grip that comes with it. Toss with a vinaigrette (see my post “A … Continue reading Double Vision
Autumn air means soup for supper. With butternut squash, use clam juice instead of the classic chicken stock. You will be shocked by this subtle substitution. Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft. Saute in abundant butter one onion … Continue reading Soup’s on!
Put out plates of Italian-inspired salads that serve as a meal for these hot, humid days. See my posts “Marinated Mushrooms,” “Gilding the Eggplant,” “Whole Roasted Cauliflower,” and “Salad Days.” Continue reading Antipasti Party
This dish is perfect for putting to use those farmers’ market finds. Combine summer stone fruit with bountiful berries and pour a batter on top; it’s as simple as that. See my post “A Cheery Clafoutis” for the recipe. Continue reading Fruity Clafoutis