Category Archives: recipes

Fromage Fort – Jacques Pepin

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any leftover cheese bits – I used brie, jarlsburg and havarti.
1/4 cup white wine
2 cloves garlic
black pepper

“Making fromage fort is the ultimate way of using your leftover cheese. When I think about my father, I can still see the old earthenware crock that he used for marinating his fromage fort, or “strong cheese.” Now, my wife usually makes this at the house. I’m sure that our friends are tired of it, because when Gloria makes it she makes a big batch and freezes it in half-cup ramekins. It freezes well, and defrosted under refrigeration can be served on toast with drinks. Alternatively, we slide the ramekin into the lower part of a very hot oven or under the broiler for five or six minutes
for a bubbly, crusty, and fragrant appetizer or salad garnish.”

Put about 1/2 pound of cheese in the bowl of a food processor, add a couple cloves of garlic, about 1/4 cup of dry white wine, and a big grinding of black pepper. Salt is usually not needed, but taste the mixture, and add some if it is needed.

Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either as a generous cold spread for bread, or you can run the coated bread under the broiler for a few minutes to melt
the cheese, brown it, and make it wonderfully fragrant.

cabbage vegetable soup – everyday food

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2 medium leeks, white and light green parts only
1 tbsp olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium potato, peeled and diced small
6-8 c. veggie broth
2 bay leaves
1/2-1 tsp thyme
1/2 head green cabbage cored and thinly sliced
salt and pepper
2 tbsp white vinegar
1 tsp fresh thyme for garnish
parsley

Halve leeks lengthwise, rinse thorougly, pat dry and cut into 1/2 inch slices In a large Dutch oven heat oil over med-high heat. Add onion, carros and celery; cook stirring occas until softened. Add leeks and garlic and cook, stirring until leeks begin to soften; 2 min. Add potatoes, broth, bay leaves and thyme and bring to a boil. Stir in cabbage and season generously with salt and pepper.

Return soup to a boil, then reduce to a rapid simmer. Cover and cook until veggies are tender, 15-20 minutes. Remove from heat; stir in vinegar and thyme and parsley. Season with salt and pepper.

Waldorf Salad- fanny farmer & moosewood

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3 ripe apples
1 tbsp lemon juice
1 cup sliced celery
1/2 c. coarsly chopped toasted walnuts
1/2 cup mayonnaise
1 1/2 teaspoon tsp honey
1/4 c. crumbled blue cheese

Core and quarter apples, leave skin on, may chopped if preferred. Put in a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Mix the mayonnaise and honey until smooth, add to apple mixture along with blue cheese and toss gently.

Lemon Yogurt Cake – Ina Garten

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1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf
pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Serve with Blueberry Sauce

Crab Imperial – Helen Krafsur – 6 servings

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1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1 tsp. lemon zest or to taste
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp. old bay
several dashes Crystal hot sauce
1/2 teaspoon dry mustard, * about a 1/4 cup of less of chopped red pepper, celery and shallot (not a lot, and added to the mini processor at the same time as the mustard).

1. Preheat the oven to 400°F. Lightly coat 6 large scallop shells with nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also. I used an au gratin pan, much easier.

2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.

3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.

4. Add the mayonnaise, lemon juice, lemon zest, crystal old bay, and both mustards and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.

5. Mound the crab mixture in the scallop shells or spread evenly in the au gratin dish, and scatter the buttered crumbs on top.

6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.

7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.

You can spice it up or not as you like, but it is so much easier than doing crab cakes for more than two.

Crunchy Noodle Salad – Ina Garten

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Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 tsp red pepper flakes
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook
according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Pots de Creme – Patty Foust

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1 cup chocolate chips
1 1/4 cups scalded heavy cream (table cream or blend of 3/4 cup half and half and 1/2 cup whipping cream)
2 egg yokes
3 Tablespoons brandy, Cointreau, etc. * optional

Use blender. Blend until smooth.
Pour mixture into ramikins or pot de creme containers. Makes 6.
Cover with saran or foil to prevent skin from forming.
Chill until firm, several hours. Serve.

The heat of the scalded cream “cooks” the egg yolks to prevent bacterial problems.

Sunny’s Money Salad

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3 tablespoons lime juice
1/4 cup chopped red onion
1/2 teaspoon ground cumin
1 tablespoon hot sauce
1 stalk celery, chopped
2 roasted red peppers, finely chopped
1/4 cup cilantro, leaves only
2 (15-ounce) cans black-eyed peas, drained
3 tablespoons canola oil
2 teaspoons grated fresh ginger
Salt and freshly ground black pepper
In a large bowl combine all ingredients and season with salt and pepper. Toss together and serve.

Mussels Julia’s way

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To clean the mussels, put them in a large bowl with 2 quarts of water and 4-5 tbsp. flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

Saute a cup or so of chopped onion (I usually just use one small-medium one) and a couple of cloves of garlic in 4 tablespoons of butter in a big pot over medium heat for a few minutes until tender. Put a big handful of chopped parsely and 2-3 pounds scrubbed mussels into the pot, cover and shake; add two cups of dry white wine, turn heat up to high, cover again and shake to mix, then let cook for about 4-5 minutes until the mussels open.

Then remove the mussles with a slotted spoon, let the wine broth boil down for several minutes, add freshly squeezed lemon juice and heavy cream (about 3/4 cup or so). Simmer to heat through and thicken a bit, check seasoning. Return the mussels to the pot to heat up, then serve in bowls with baguette chunks on the side.

Spicy Pecans – Gretl

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1 lb pecan halves
4 Tbs butter
1/4 tsp ground cumin
3/4 tsp ground cayenne ( change to ¼ tsp cayenne and ½ tsp chipotle)
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
3 Tbs dark brown sugar
1/4 C light brown sugar
2 Tbs water

Mix the cumin, cayenne, cinnamon, ginger, and salt in a small bowl. Melt the butter in a large skillet over medium heat. Add the pecans and stir to fully coat with the butter, stirring constantly. Add the spices, while constantly stirring to coat.

Add the sugar, stirring until the sugar fully coats the nuts. Add the water while stirring. When the sugar is dissolved and starts to thicken, remove from heat and turn out onto a parchment-lined sheet pan. After they are thoroughly cooled, store in an airtight container.