Food history is always fascinating. It’s like an archeology dig that you can then eat. My mother made Chicken Tetrazzini for dinner when I was growing up and it was a favorite of mine because it was the right kind of cozy on a cold, wet winter night. It’s an ideal recipe to use up leftover roasted or rotisserie chicken (or turkey), which was precisely why I just made it again for the first time in ages. It is also an incredibly wet, dreary February so it served as a useful way to warm my body and spirit as well as warming my kitchen and office thanks to the oven.
What’s not to like about good food? And who doesn’t want culinary news and tips as we celebrate a renaissance of delicious, healthy, well prepared foods. With farmers markets opening all over our country and fascinating new foods arriving from around the world and onto grocery and specialty food store shelves, our options are phenomenal. Problem is, there’s so much going on there isn’t time to keep up with all that’s out there.
In redesigning my site I decided I should create a spot where I can write about some of the pros I know or discover in the culinary circles I move in. The ones who open doors of knowledge and instruction for us as well as offer practical how-tos for everything from artisan chocolates and cheese to introducing us to a colorful palette of exotic ingredients and cuisine.
Are you a culinary pro? Do you have a favorite instructor, writer or blogger you think should be part of this section? Please let me know about blogs, classes, publications and articles and classes that deserve mention. I’m happy to share your news and I invite you to send articles to be posted in this section. It’s a great way to share your expertise with an appreciative audience. Bon appetit!
It’s hard to imagine anyone who doesn’t like cherry pie. Making it is another story, however, as putting together a good pie crust can be intimidating. I have my mother to thank for having demystified pie crust. Pies were her specialty and her crust was always delicious. Even better, it’s really easy.
While perusing Food 52’s weekly recipes for inspiration recently, there was a post for Mushrooms Bourguignon. I was planning a New Year’s Eve dinner for friends and wanted an elegant option for my vegan friends. What could be more elegant than a variety of meaty mushrooms in a flavorful, dressed-up sauce?
Five friends and I had 36 glorious hours in San Diego, including New Year’s Eve. We also spent 18 hours on the road coming and going, a small price to pay for a holiday in one of California’s big cities.
If you’re interested in and enjoy Mexican cuisine, you’ll want to remember this name – Diana Kennedy, is arguably the world’s authority on Mexico’s incredibly diverse and unique foods, flavors, dishes and their preparation. She has written nine books on the subject. Her first book, The Cuisines of Mexico, came out in 1972, and is credited with opening American eyes to the extraordinary regional flavors of Mexico.
Although the French name for this beautiful dessert means Christmas Log, the origins of the custom of bringing in a Yule log, building a blazing fire, then lighting candles from it are pagan in origin as is the Christmas tree and decorating with holly and other greens. I like to think of these ancient traditions as a way to bring light and joy into the dark nights of winter for everyone, regardless of our ancestry or religion. And what could be prettier than a chocolate sponge cake filled with cream, frosted with chocolate ganache and dusted with snowy powdered sugar? Add some meringue mushrooms or sprigs of holly, and you have a lovely and meaningful completion of a holiday meal.
The first annual Santa Cruz Vanilla Festival came together as precisely the magical event Chef David Jackman and I imagined when David proposed the idea back in September. We weren’t quite sure how many guests we could accommodate in his cozy restaurant downtown on Pacific Avenue. While there are tables in a lovely covered patio in front of the restaurant, December can be chilly or rainy. I suggested that we take advantage of the long wooden tables to create community seating so that guests could meet one another while enjoying the three course meal. We were ready to expand to the patio if necessary, but felt 50 would be an ideal number. As it turned out, every seat inside was filled, and the restaurant was closed inside for our party.
Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an ideal gift to make for a chocolate lover. Carole says, “A blend of bittersweet chocolate, dark milk chocolate, hazelnut paste, and chopped toasted hazelnuts create a candy that fills the mouth with intense flavor. These go very well with coffee or tea after dinner.”
Gougeres are a French comfort food. Not a mac ‘n cheese kind of comfort food, but the kind that’s served fresh from the oven with a glass of wine or a cocktail. Or maybe stuffed with warm brie or some crab or smoked salmon and creme fraiche. The fun part is deciding how you want your gougeres (goo jeres)– small or medium in size, what kinds of cheese to add to the dough, or whether to stuff them with something substantial that works perfectly with a drink or as part of a small plates party.
Thanksgiving’s over and you’ve eaten all you can stand of turkey “sundaes” and turkey sandwiches. I know it’s hard to have enough of all the sides and turkey with gravy, but just in case you’ve had one too many days of leftovers or, if you love turkey and want another easy-to-assemble, delicious turkey option, this recipe is for you!
This is an especially rich and creamy pie, one that is memorably delicious. You remove it from the oven before the custard splits but after it has cooked long enough to set up when it cools. It some respects, this Sugar and Spice Pumpkin pie is more like a cream pie than a regular pumpkin pie. If you bake the pie on a pizza brick in the oven, the bottom crust will get enough heat to remain crisp, one of the challenges when making a custard pie filling. This is a recipe you are likely to reach for more than once during the holiday season.
When the weather outside is cold and damp, salad isn’t the first thing that comes to my mind when I’m planning a meal. That said, salads are a refreshing contrast to a rich, heavy stew, a hearty grain dish, or roasted meat. I like the subtle sweetness and crispness of Fuyu persimmons and Japanese pears, but if neither is available or you prefer, substitute firm, crisp apples and grapes. The salty, sharp character of blue cheese balances the sweetness of the fruit. A good appetite stimulator! And trust me on the vanilla. It always brightens salads.
Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.
The year I turned 15 I spent the summer with my cousins in Connecticut. I had been cooking since I was very young and especially loved to bake. One afternoon when my cousin and I were hanging out with a friend down the road, the friend’s dad asked if I would teach his daughter to cook. Being 15, cream puffs seemed like a great idea as we could eat the lesson. Much more interesting than something practical like French toast, hamburgers or soup. In the middle of making the cream puffs there was a thunderstorm. As California doesn’t get rain in the summer and we rarely have thunderstorms, I was quite surprised when we ended up with a soupy mess. While I don’t know that the thunderstorm and the humidity caused the fail, they were the likely suspects. This is the first — and only — time I ever had trouble with cream puffs. Until this week.
In the mid-1980s I wrote the Artichoke Cookbook. It was quite successful and so the Brussels sprouts growers on California’s Central Coast asked me to write a cookbook for them. My then husband said he would leave me if I did; he hated them that much. I didn’t write the book though we did part ways a few years later and, after he left, I brought Brussels sprouts, among other things, back into my life.
This is an adaptation from a recipe off of one of my favorite blogs, Food 52 – Terrific for an autumn day like today when a storm is rolling in. It’s especially good with homemade applesauce, but this isn’t a requirement. Given most people don’t bake these days, I’m finding people are overjoyed to have fresh, homemade desserts and fancy is not necessary. In fact, recipes that bring up childhood memories seem to be the most appreciated.
Nothing says autumn like the crunch of a fresh apple, flavorful juices flooding your mouth, triggering thoughts of autumn and hardwoods blazing with color. While I hate to let go of summer stone fruits, by September I’m ready for apple season to officially begin.
Planning a party takes time and energy. An impromptu party takes imagination. The trick to managing either is to have some strategic ingredients on hand or on a list under party supplies so you can pull a party together fast. Here are my personal favorites for small bites and small plates.
Why I love Bob’s Red Mill products and use them daily
Bob Moore and I met at the January 2016 Specialty Food Show in San Francisco. I felt as excited as a teenager meeting Beyonce as Bob has been one of my heroes for a very long time. While waiting in line one of his employees commented that he really loves to talk with the public. I told him that I would do my best to keep our conversation short but it would be hard given my admiration for him.