Category: Year Round

  • Green Tea Pudding

    In the jar of a blender combine 16 ounces silken tofu (soft tofu should work, but I haven’t tried with this variation) 8 ounces white chocolate or 1⅓ cups Nestle’s white morsels, melted 4 tsp green tea powder Blend until mixed thoroughly. You will probably have to scrape the jar edge down once. It should […]

  • Herb-Garlic Marinade

    Combine ½ cup extra-virgin olive oil ¼ cup fresh lemon juice 4 garlic cloves, minced 1 tablespoon dried marjoram or oregano 2 teaspoons salt 1 teaspoon black pepper Place mixture and chicken, duck or other meat in a zippered plastic bag. Eliminate any air in the bag. My favorite way to do this is as […]

  • Cabbage with Mustard Seeds and Coconut

    1 TBL mustard oil 1 TBL black mustard seeds 2+ curry leaves 1 medium head cabbage, cored and shredded 1 tsp salt ½ tsp sugar 1 tsp chili pepper flakes 4 fresh hot green chilies, cut into long thin strips ⅓-½ cup grated desiccated coconut, unsweetened ground coriander + turmeric as desired Heat the mustard […]

  • Chestnut Honey Shortbread

      1 ½ cups flour ½ cup white rice flour ⅔ cup sugar 1 tsp kosher salt 1 ½ sticks unsalted, cold butter, cut into 1-inch chunks 1 TBL chestnut honey Preheat oven to 325 F. Pulse together the flours, sugar and salt in a food processor. Add the butter and honey and pulse to […]

  • Carrot and Turnip Slaw with Dill

    Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over […]

  • Oatmeal Pancakes

    In a food processor, combine the following, and pulse (on/off) for about a minute. 1 cup flour ½ cup old-fashioned oats 1½ tsp baking powder 1-2 TBL sugar ½ tsp salt In a mixing bowl, combine and beat with a fork: 1 large egg 1 cup milk 1-2 TBL vegetable oil Add the dry ingredients […]

  • Coconut Macaroons

    Combine in a stainless-steel sauce pan 3 egg whites ¼ pound (about 3 cups) dried coconut flakes (not shredded and not sweetened) ½ cup sugar 1 tsp vanilla extract (see note) ¼ tsp salt Mix everything together and place the saucepan in a frying pan filled with simmering, not boiling, water. Using a wooden spoon, […]

  • Onion Rugelach

    A savory cookie: it’s just the thing that Evan dreams about, and these are absolutely scrumptious. Makes 32 pieces 1 cup flour 2 teaspoons sugar 6 ounces cream cheese 1¼ sticks unsalted butter 2 tablespoons sour cream 2 cups chopped onion 1 egg 2 tablespoons milk 1½ teaspoons sesame seeds (not toasted) Place in the […]

  • Tortilla Brei

    Kind of like matzo brei, but with tortillas. Serves 2 Cut into ¾-inch strips 4 corn tortillas And cut the strips in half once the other direction. Place in a dry frying pan over medium heat and stir until the strips are warmed and start to dry out a bit. Meanwhile beat together 4 eggs […]

  • ANZAC Biscuits

    And now the short history lesson, for those of you who were playing hooky that day: ANZAC stands for Australian and New Zealand Army Corps, the forces that fought in the First World War. You remember: the Great War, the War to End All Wars and all that? Makes about 4 dozen 1 cup flour […]

  • Mexican Chocolate Icebox Cookies

    Sift together 1½ cups sifted flour (210g) ¾ cup unsweetened cocoa powder (62g) ¼ teaspoon salt generous pinch of finely ground black pepper generous pinch of cayenne ¾ teaspoon cinnamon and set aside. In the large bowl of electric mixer, cream 6 ounces (1½ sticks) unsalted butter Add 1½ teaspoons vanilla extract 1 cup sugar […]

  • Sadie’s Spanish Rice

    Makes 2 cups cooked rice Corn oil 1 cup white rice 1 clove garlic or garlic powder 1 to 2 tablespoons tomato sauce In a saucepan, heat over a medium-low heat Corn oil, to coat the bottom of the pan When the oil is hot, add 1 cup white rice Brown the rice, stirring occasionally. […]

  • Chicken Enchiladas

    Chicken Enchiladas

    Place 1 medium onion, sliced ⅓ cup water 2 chicken breast halves, skin removed in a skillet (onions should be on the bottom). Bring to gentle simmer, let cook covered until chicken is cooked through, 30 minutes or so. If necessary, add water as it cooks. Remove from pan when done; let cool and shred […]

  • Gingerful Biscotti

    Gingerful Biscotti

    These are crisp, spicy and they’d last a long time if they weren’t so addictive. These are only for those who love an intense ginger flavor.

  • Lobster Risotto

    Use the stock left over from the Lobster à l’américaine for this recipe. Makes 4 to 6 servings 6 cups lobster stock 2 tablespoons butter 2 tablespoons olive oil ¼ cup shallots or onion 2 cups Arborio rice 1 tablespoon chopped fresh parsley Bring 5 to 6 cups lobster stock to a simmer (do not […]

  • Lobster à l’américaine

    This dish used to strike me as a lot of work. Now it seems relatively straight-forward: familiarity, I imagine, explains this. As a bonus, the leftover shells can be used to make a delicious lobster stock. This stock is the basis of the next recipe, Lobster Risotto. Makes 6 servings One 2- to 2½-pound lobster […]

  • Ricotta Gnudi

    Like gnochhi, but made with ricotta instead of potatoes. Mix together, stirring only enough to mix in the flour. If you overmix this dough, the results will be tough. 1 pound fresh ricotta ¼ cup finely grated Parmesan 1 egg 1 TBL melted butter 1 cup flour On a lightly floured board, form 1-inch-thick ropes. […]

  • Classic Cheesecake

    We think this has the ideal consistency and tangy flavor. Makes one 9- or 10-inch cheesecake, about 16 servings 1¼ cups flour 1 teaspoon nonfat dry milk ½ cup (1 stick) cold unsalted butter 4 large eggs 1 large egg yolk 4 teaspoons vanilla 3 8-ounce packages cream cheese 1½ cups sugar 3 tablespoons fresh […]

  • Whole Wheat Pancakes

    In a mixing bowl combine 1½ cups whole wheat flour ½ tsp salt ¾ tsp baking soda ¾ tsp baking powder In a liquid measure, combine 2 cups buttermilk, 2 cups yogurt or 2 TBL vinegar + milk to make 2 cups liquid 2 TBL honey 2 TBL oil 1 egg, beaten Combine liquid ingredients. […]

  • Revani

    Preheat oven to 375º F. Combine in a mixing bowl: ½ cup semolina ⅔ cup flour 1 TBL baking powder In another bowl, mix for a couple minutes: ½ cup sugar 1 TBL olive oil 1 tsp vanilla 4 eggs Combine the liquid and dry ingredients until mixed thoroughly. Pour into a greased 9-inch square […]

  • Socca

    A giant chickpea-flour pancake. So simple and so delicious. Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven. Combine 1 cup chickpea flour 1 tsp salt 1 tsp pepper (some people will find this too intense) Stir in 1 cup water at room temperature Stir until the mixture […]

  • Semolina Cake

    Semolina Cake

    I love the exotic flavors of orange blossom and rose water. Syrup cakes will be my undoing some day.

  • Fresh Ginger Cake

    Position rack in center of oven; preheat to 350°. Line bottom of 9-inch round cake pan with 3-inch sides or 9½-inch spring form pan with parchment paper. Mix together 1 cup mild molasses 1 cup sugar 1 cup peanut or vegetable oil In another bowl, sift together 2½ cups flour 1 teaspoon ground cinnamon ½ […]

  • Farfalle with Wild Mushrooms

    Makes 2 servings 1 whole head of garlic 4 plum tomatoes ¼ cup dried porcini (scant ½ ounce) ½ pound assorted fresh mushrooms such as shiitakes and chanterelles ¼ cup olive oil 1 large shallot 2 tablespoons Marsala ½ pound farfalle 1½ tablespoon butter ½ cup shaved parmesan 6 fresh basil leaves Preheat the oven […]

  • Fettuccine with Grated Beets and Cheese

    In a large heavy saucepan, over a high heat, toast 3 tablespoons poppy seeds stirring until they smell slightly nutty. It takes about 2 minutes. Remove from pan and set aside. Add 5 tablespoons unsalted butter to the same pan and cook over moderate heat until the butter starts to brown, about 5 minutes. Stir […]

  • Oatmeal Shortbread

    Real chew-food: the uncooked oats are delicious and not overly sweet. Makes one 9×13-inch pan, about 24 pieces 3½ cups rolled oats (not quick-cooking oats) ⅔ cup sugar ¼ cup white or whole wheat flour ¾ cup butter, softened ½ tsp salt 1 teaspoon vanilla Heat oven to 325° F. Combine all the ingredients in […]

  • Brandade de Morue

    This combines two of Evan’s favorite flavors, garlic and butterfat, with the delightful texture and flavor of salt cod. Makes 6 to 8 servings 1 pound boneless, skinless salt cod 2 to 3 boiling potatoes ¾ cup heavy cream ½ cup olive oil 6 to 7 large garlic cloves 1 baguette One to two days […]

  • Shrimp with Tomatoes and Feta

    Evan threw this dish together, revising it over the years. Eventually we discovered it’s a real Greek dish, but it was many years after he started fixing it that we ever found it on a menu. If you’re in a hurry you can skip peeling the tomatoes and trim a few minutes off the preparation […]

  • Date-Almond Truffles

    1¼ cups slivered almonds 1 cup pitted dates 1 tablespoon orange blossom water 1 tablespoon honey ½ teaspoon ground cinnamon ½ cup sweetened shredded coconut In food processor, whirl until finely chopped 1 cup pitted dates 1 tablespoon honey ½ cup sweetened shredded coconut pressing to coat lightly.

  • Crabby Crab Cakes

    Makes 4 servings 1 pound fresh lump crab meat 1 egg 1 tablespoon Dijon mustard 6 tablespoons flour 2 tablespoons olive oil 4 tablespoons unsalted butter Gently combine 1 pound fresh lump crab meat 1 egg 1 tablespoon Dijon mustard salt and pepper to taste 2 tablespoons flour Cover mixture and put in freezer for […]