October 29, 2008
Total time : 35 minutes, plus chilling and cooling time Servings: Makes 2 dozen cookies 1/2 cup (1 stick) butter, softened 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup chopped walnuts 1/2 cup buckwheat flour 1/2 cup flour 1. In a medium mixing bowl, cream the butter with the sugar, salt and cinnamon, using the back of a large spoon. Stir in the vanilla extract and nuts. 2. In a separate bowl, sift together the flours, then add these to the butter mixture, beating the butter into the flour with the spoon to form a dough.
October 16, 2009 |
The so-called Tsurunoko or Chocolate persimmon is a most mysterious, elusive and alluring fruit. Technically speaking, it belongs to the obscure class of "pollination-variant, nonastringent" persimmons, in which small quantities of alcohol exuded from the seeds cause the tannins in the flesh to clump together, turning the pulp brown, softening the astringency and developing a rich, distinctive flavor. In addition to being very sweet, as any decent persimmon should be when ripe, a Chocolate persimmon offers a spicy complexity that is most appealing.
October 28, 2009
Where to find quince Here are some places to buy quince fruit, trees and products. Gonzaga Farm (Ronnie and Tess Gonzaga). Pineapple quince grown in Lindsay, Calif., at the Alhambra, Cerritos, Buena Park, Long Beach Southeast, Long Beach Uptown and Long Beach Downtown farmers markets. June Taylor Co. (June Taylor). Artisanal organic preserves, available by mail order: quince butter, quince paste, quince cheese. 2207 4th St., Berkeley; (510) 548-2236; www.junetaylorjams.
March 12, 2008
Total time: 4 hours, plus marinating time Servings: 8 Note: This is a version of the dish Cecchini served at Chez Panisse's 30th anniversary party while reciting Dante. The recipe is adapted from one by Paula Wolfert in "The Slow Mediterranean Kitchen. " She learned it from Chez Panisse chef Russell Moore, who worked with Cecchini in Panzano and prepared it for the party. 2 1/4 pounds lean boneless pork shoulder 2 teaspoons coarse salt 1 tablespoon crushed black peppercorns 2 bay leaves, crushed to a powder 1/2 teaspoon crushed fennel seeds 2 sprigs thyme 2 cups good-quality olive oil 1 small head garlic, halved 1 small red onion, sliced paper thin 2 1/2 tablespoons red wine vinegar Toasted sliced baguette 1. Trim away all fat , sinew and membrane from the pork.
January 13, 2010
Classic chicken, leek and fennel pot pie Total time: About 1 1/2 hours Servings: 8 to 10; this makes 1 (9-inch) pie. 5 cups chicken broth 1 cup diced carrot 2 1/2 pounds chicken breasts and thighs (skin on, bone-in) 1/4 pound diced bacon 1 small fennel bulb, trimmed and thinly sliced (about 2/3 cup) 2 leeks, white and pale green parts only, rinsed and sliced into thin rounds (about 2 cups) 1 onion, diced 5 tablespoons butter 5 tablespoons flour 2 1/2 cups milk 2 tablespoons lemon juice, more to taste 1 tablespoon lemon zest 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped parsley Salt and pepper 1 recipe basic savory pie dough (No. 1 or 2)
December 31, 2008
Total time: 10 minutes, plus freezing time for the decorative block of ice Servings: 10 Note: From Julie Reiner of Clover Club. To prepare ice that has been frozen with raspberries and blackberries: Fill a container that fits in your punch bowl with hot water. Add raspberries and blackberries for decoration and freeze. 1 lemon 1 sugar cube 2 tablespoons cassis 2 tablespoons St-Germain elderflower liqueur 1 large block of ice (see note above) 1 (750 ml)
January 9, 2008
Total time: 1 hour, 25 minutes Servings: 4 Note: From Maze restaurant chef de cuisine Josh Emett in New York 1 cauliflower head 2 cups heavy cream Sea salt Finely ground black pepper 1/2 teaspoon pink peppercorns 1/2 teaspoon Sarawak peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon Sichuan peppercorns 2 cups golden raisins 3 tablespoons olive oil, plus more for deep-frying, divided ...
June 24, 2009
Total time: 25 minutes Servings: 4 appetizer portions Note: If you can't find fried tofu, use the firmest fresh tofu you can get. Press the tofu down, leaving something heavy (such as a cutting board stacked with your heaviest cookbooks) on top to squeeze out as much moisture as you can. Cut the tofu into 1-inch cubes and dust lightly with cornstarch before frying. 3 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 stalk green onion, chopped 1 clove garlic, minced 1/2 teaspoon red chile, finely chopped 1/2 teaspoon freshly ground black pepper 5-7 ounces fried tofu, cut into 1-inch cubes Vegetable oil 1. In a small bowl, combine the soy sauce, vinegar and sugar, stirring until the sugar is completely dissolved.
November 25, 2009
Servings: 8 Total time: About 1 hour Note: Be sure to use holiday leftovers that weren't heavily seasoned or flavored, as those could be too overpowering in this dish. Adjust seasonings as desired. 1/4 cup ( 1/2 stick) butter 1/2 cup diced onions 1/2 cup diced celery 1/2 cup flour 1/2 teaspoon poultry seasoning 1 1/2 cups milk 1 3/4 cups (1 14-ounce can) reduced sodium chicken broth 4 cups combined diced leftover turkey and vegetables, at room temperature 2 cups leftover stuffing, more as needed, at room temperature 2 cups leftover mashed potatoes, more as needed, at room temperature Leftover cranberry sauce, served on the side Salt and pepper to taste 1. Heat the oven to 350 degrees.
August 13, 2008
Total time: 4 hours, 10 minutes, plus 24 hours marinating time for the lamb Servings: Makes 12 ( 1/4 cup) servings Note: From Octavio Becerra of Palate Food and Wine. Lamb neck, shoulder, shank and fat are available at Huntington Meats, Marconda's Meats and Owen's Market in Los Angeles. Check with your local butcher. Duck fat is available at Whole Foods stores, Surfas in Culver City and other specialty food markets. Becerra packs rillettes in 3-ounce Mason jars, and serves them with croutons and pickles.