Friday, December 30, 2011
Tuesday, December 20, 2011
Sunday, December 11, 2011
Many of you told me how much you liked my 2010 list of gifts for foodies so here are my favorites for 2011!
Emile Henri Artisan Ruffled Pie Dish
I love the rustic look of this unique pie plate, and would definitely use it to create pies and tarts with deep, wavy sides. $44
Wms Sonoma Peppermint Bark
This peppermint bark is one of my favorite gifts to send friends and family. It comes in an attractive tin, and oh, did I mention that this chocolate-coated bark is addictive. $26.95 for a 1-pound box
Essential Pepin by Jacques Pepin
Chef, teacher, cookbook author extraordinaire, Jacques Pepin is known as the master of great technique. His latest book boasts more than 700 recipes, including his all-time favorites. It's a must for a serious foodie's library. $40.00
Two tea towels from Different Drummer's Kitchen
The Different Drummer's Kitchen, with stores in Northampton and Lenox, Massachusetts, and in Albany, New York, sells these adorable and very well made kitchen towels. One has a band of sheep (including a black one amongst the white) and another a row of cows. They're from Elias Classics. $15.95 each
J.K. Adams Artisan Bread Plank
I own one of these beautifully made bread planks, crafted by the J.K. Adams Company located in Vermont, and use it almost daily. I slice baguettes on it, arrange cheeses on it, and use it as an extra chopping board. The Different Drummer's Kitchen in Northampton sells them if you live in western Massachusetts. $44
Thursday, December 8, 2011
I asked if she’d share her recipe, and was stunned to discover how easy this toffee was to prepare. “Three easy steps,” she smiled and explained.
Friday, December 2, 2011
Hash, that old breakfast standby of sautéed corned beef and potatoes, is having a come back, but in the newest versions, corned beef is not always de rigeur. Sautéed apples and smoked sausage or a sweet potato, red onion, and bacon mélange are typical examples of today’s inventive selections. Recently, I created the recipe featured here for Smoked Salmon, Fennel, and Potato Hash— a colorful, fresh, and delicious alternative to traditional corned beef versions, and a perfect addition to holiday brunches.
This one pairs flaked hot-smoked salmon with sautéed bits of fennel, chopped onions, and diced potatoes. Crushed fennel seeds and chopped lacy fennel fronds add a mild anise flavor. You can use this delectable hash as a side to serve with scrambled eggs, or for a little more visual drama, simply slid a poached or fried egg on top of each serving.
Sunday, November 20, 2011
|Photo by Susie Cushner|
Wednesday, November 9, 2011
|Golden Cider-Roasted Turkey from Sunday Roasts|
Thursday, November 3, 2011
Sunday, October 23, 2011
|Interior views - Telepan Restaurant|
|Chef Bill Telepan|
Sunday, October 16, 2011
Sunday, October 9, 2011
Monday, September 26, 2011
Sunday, September 18, 2011
Sunday, September 11, 2011
Fall Pears Poached in Red Wine, Cassis, and Spices
Monday, September 5, 2011
Saturday, August 27, 2011
|Photograph by Stephen Carlile|
|Photograph by suziedepingu|
Sunday, August 21, 2011
|Perfectly steamed lobsters ready to be devoured.|
|Catherine holding a lobster above the pot to relax it!|
Sunday, August 14, 2011
Susie Cushner did the gorgeous photos, Maggie Ruggiero was the talented food stylist who made all those roasts so tempting, and Randi Brookman Harris provided the exquisite props for the pictures.
When my assistant, Diana, arrived last week, the first thing I did was to tell her about the early publicity for Sunday Roasts in the September issue of Country Living! Check out the digital edition or pick up a copy at your newsstand.
Editor's note, October 2, 2011:
I'll be signing copies of this new book in October and November here, or you find copies at Amazon!
Friday, August 12, 2011
Salads are quintessential summer fare, but they don’t have to be the predictable mixed greens drizzled with oil and vinegar or the ubiquitous Caesar. With some imagination and a small amount of extra effort, you can definitely make this course the star of your menu.
Take the Haricots Verts and Chorizo Salad that follows. I created this colorful and robustly flavored mélange of tender blanched green beans topped with sautéed chorizo and sieved hard-boiled eggs while in France last summer. Tossed in a mustard dressing made with sherry vinegar and shallots, it was the pièce de résistance at a dinner for friends in Paris. When I included this recipe at my annual salads class here in New England, its popularity was confirmed again when my students voted it their favorite.