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. 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. 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. The toasted walnuts add a necessary crunch and a bit of orange zest makes the whole dish bright. 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.
The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. (less)Author Notes: Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned abo (…more) - brigidc Food52 Review: Although this salad has lots of different ingredients, it's somehow not overly busy or complicated.
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. 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. 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. Below is my attempt to recreate the salad, using basically the opposite ratio of farro to mushrooms. (less)Author Notes: The other week, at a restaurant near me in Brooklyn, I tried a special appetizer of roasted mushrooms and farro. 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. Elsa usually chooses less dressing and leafy greens and more vegetables, fruit and lentils. 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. 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! Most often I cook traditional recipes I learned from my mom, but you've got to switch it up sometimes. This was an experiment based very, very loosely off of a kale recipe I was intrigued by (though looking back at the kale recipe now, it's actually totally different, oh well). When we were eating it with dinner my husband exclaimed, "what did you put in this cabbage?! Cheese Sables with Rosemary Salt recipe on Food52.com. Author Notes: Can there be anything more fantastically savoury and moreish to have with a cocktail than a little cheese biscuit?
That tang and crunch just go perfectly. These are crisp and with a good bite from strong cheese and a kick from the cayenne. Make a load of these to stash away in your freezer, ready to whip out when entertaining over Christmas. As you can see from my photograph, I served these with a Negroni but naturally the choice of drink is up to you.
Or serve them anytime you would like a snack -- my children love them! Food52 Review: These little crackers are the perfect party bite. Makes 30 100 grams soft butter 100 grams self-rising flour 100 grams strong cheese, grated (I use 50/50 Parmesan and vintage cheddar) 1 pinch cayenne pepper 1 tablespoon fresh rosemary needles, finely chopped (optional) Salt (optional) Preheat the oven to 350° F (180° C). Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce recipe on Food52.com. Author Notes: This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef.
It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. 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. It is also surprisingly easy to cook. ROAST CORNISH GAME HEN WITH PRESERVED LEMONS & BAY LEAF BUTTER. Pomegranate Roast Lamb recipe on Food52.com.
Author Notes: This recipe, handed down from my mother, is a fall tradition in my family. The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary. It's time for another round of The Food Lab. Got a suggestion for an upcoming topic?