Pumpkin Rugelach with Sage and Walnuts recipe from Food52. Author Notes: My hearty little sage plant was the sole survivor of the long hot Texas summer.
I'm constantly looking for ways to use the sage, and the idea for this savory rugelach struck me at 4:30 in the morning, when baby Henry woke up and needed a cuddle. In the morning, I googled "savory rugelach" and saw that the all-powerful Dorie Greenspan had blogged about this very idea years ago. Loaded with Good Stuff Loaf recipe on Food52.com. Author Notes: I had left over cheese in the fridge from the farmers market and decided to experiment with recipes.
I love to bake and this is what I came up with... - AshOnFire Food52 Review: WHO: AshOnFire is both a teacher and a student. She lives in Hallendale Beach, Florida. WHAT: A quick bread that tastes of the jolliest holidays. HOW: Cream your butter, sugar, and ricotta cheese, fold in your wet and dry ingredients. Serves 8 1 3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon sea salt 8 ounces ricotta cheese (about 1/2 pound) 1/2 cup butter at room temperature 1 cup sugar 2 eggs 1/4 cup milk 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 cup cranberries Preheat oven to 350F and grease a 9 inch loaf dish.
The Pumpkin Bread I Can't Stop Eating recipe on Food52.com. Shaved Fennel Salad Recipe. I have a couple regrets related to Super Natural Every Day.
Nothing too major, but one is related to photography. I'll start by saying it's not always feasible to have a photo with every recipe in a cookbook. This is especially the case if you want other types of photos in your book, like I did. Here's the problem - recipes with photos get all the love. No photo, the recipe runs the risk of getting glazed over. Fennel Gratin Recipe. Almond Truffles (Vegan, Gluten-free) « Diabetic Foodie. November is National Diabetes Month.
Pimped-up Prosecco. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind.
Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. Hazelnut Torte. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind.
Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council. Farro Risotto with Caramelized Apples and Fennel recipe on Food52.com. Author Notes: This dish is all about the balance between savory and sweet fall flavors.
I find that I can't get enough apples this time of year -- raw, in cider, or in sauce. I thought apples would be a wonderful complement (in chunks and using the cider to cook) to hearty farro risotto, but I didn't want the dish to be too sweet so I balanced it with savory onions, garlic, and fennel, topping everything with sharp chèvre. Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette recipe on Food52.com. Author Notes: Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance.
Persimmon Bruschetta recipe on Food52.com. Squash Butter Crostini with Blue Cheese, Celery, and Bacon recipe on Food52.com. Author Notes: We recently got a butternut squash in our bi-weekly produce box.
My plan was to make a soup like I’d always done every fall, every year. I wanted to try something a little different though: something with the same flavors, plus a few surprises, that would be an easy appetizer to put together for a party. So I switched things around a bit. Blue cheese and butternut squash are meant to be, so that went into the squash purée. The crouton moved to center stage and reinvented itself as crostini. Walnut Gorgonzola Crostini with Crumble Fried Sage recipe on Food52.com. Author Notes: I have to admit the combination of walnuts and sage was foreign to me until my trip to Italy last summer.
Fresh sage, sauteed or fried and gnocchi or fresh pasta drowned in walnut and cheese sauces seemed to be everywhere. This crostini marries the two perfectly. A crunchy crostini with a creamy walnut cheese sauce topped with fried sage crumbles is a new found love. Whether you pair these as an appetizer with a crisp white wine or serve them along side a great salad, you will be hooked. Eat Your Greens! Rainbow Chard with a Maple-Vinegar Drizzle recipe on Food52.com. Author Notes: This is a quick and simple way to prepare Swiss chard. The raisins and toasted cashews make these winter greens appealing to your toughest audience -- my husband, in this case. The maple syrup and Sherry vinegar add a sweet spark to the dish. Farro Salad with Roasted Mushrooms and Parmesan recipe from Food52. Author Notes: The other week, at a restaurant near me in Brooklyn, I tried a special appetizer of roasted mushrooms and farro. It ended up being more mushroom than farro, and while I might have preferred the opposite, the synthesis of flavors was spot on.
The entire dish was perfumed with parmesan, which, instead of being grated, had been crumbled into tiny pebbles. The result was an earthy, umami-rich salad that may sound perfect for winter but was actually well-suited to dining al fresco on a balmy summer evening, thanks to a healthy dose of lemon juice and parsley. Black Rice, Kale & Aubergine Pilaf. When we make salads in our home, we often do what we call a Family Salad. It basically means that we serve all kind of salad ingredients in separate bowls on the table. And then everyone in the family can prepare the salad after their personal liking. We try to keep it varied, with vegetables (warm and cold), greens, fruit, nuts and some kind of protein (quinoa, millet, lentils, beans or rice) and a dressing.
Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette. Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower) recipe on Food52.com. Author Notes: My friends and I stumbled upon the cutest Italian restaurant in the West Village that is truly a hidden gem (which is why I decline to name it here) and it has since been the venue for a number of our families' important dinners, including my wedding rehearsal dinner. They serve this cauliflower dish as an appetizer but it's more of a side dish in my mind.
It's definitely my favorite thing on the menu and everything they make is amazing, so this one is quite special. I'm not sure if I'm replicating it exactly, but I come pretty close. The original recipe features currants, but lacking those at the moment I substituted golden sultana raisins and a little bit of sumac for the slight tartness you'd get from currants but is sadly absent from a raisin. You could probably use dried cranberries (the unsweetened kind if you can find them) or any other slightly sweet, slightly tart dried fruit you like. Mom's Christmas Baccala Salad recipe on Food52.com. Author Notes: Every Christmas Day I look forward to my Mom's Baccala Salad. It's delicious -- salty and spicy in all the right ways.
It's also a nice light way to start the festive meal which is followed by spinach lasagne and a meat course. The dressing you can make your own by adding as little or as much of the things you enjoy. I happen to like extra hot peppers on mine! Suspiciously Delicious Cabbage recipe on Food52.com. Author Notes: I cook a lot of cabbage during the winter months - there aren't too many other options for greens if you're trying hard to go with local produce! Cheese Sables with Rosemary Salt recipe on Food52.com.
Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce recipe on Food52.com. Roasted Prime Rib with Sauteed Mushrooms and Mom's Creamy Horseradish Sauce recipe on Food52.com. Author Notes: Standing rib roast is the perfect choice for very special occasions. ROAST CORNISH GAME HEN WITH PRESERVED LEMONS & BAY LEAF BUTTER. I thought that I had generated an awesome original concept with this bay leaf butter. But no, of course I am not the first person ever in the history of home cooking to consider adding herbs to butter. And yeah, David Chang totally beat me to it. A lot of these ideas come to me on long walks – moments where I am away from the internet and can believe, temporarily, that I am a clever and innovative person, reinventing the food wheel, as it were.
Luciana's Porchetta recipe on Food52.com. Author Notes: I may have mentioned Luciana, the chef I work with, I watch her very closely, her porchetta is fabulous, this is my twist or my interpretation of her recipe, since I have absolutely no idea what really goes in her recipe. This is rather sublime with lovely rich sustainable heirloom pork, but equally wonderful with pork from the butcher, butcher not supermarket plastic wrap, though I've gone that route as well. This is definitely one of the those get to know your butcher times ( though I think you should always get to know your butcher, they are a world of knowledge, and often super nice, and flirty in a good way). Pomegranate Roast Lamb recipe on Food52.com.
Author Notes: This recipe, handed down from my mother, is a fall tradition in my family. We ate a lot of lamb when I was growing up, and I was shocked as an adult to find out that many people view it as an exotic food. In California in the fall, pomegranates are plentiful (they grow in our garden) but if you're not so lucky (or want to make this another time of year), you can replace the fresh pomegranate with 1 cup pomegranate juice.
The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary. It's time for another round of The Food Lab.