150g (a little over 5oz) fraughans or blueberries, plus more for garnish 1 tsp white sugar juice of half a lemon, plus zest for garnishing 2 large thyme sprigs, plus leaves for garnishing 250ml (8½oz) double cream
This recipe is based on the simple treat of fraughans, cream and sugar for an easy-to-make dessert. It’s perfect with blueberries as well.
150g (a little over 5oz) fraughans or blueberries, plus more for garnish 1 tsp white sugar juice of half a lemon, plus zest for garnishing 2 large thyme sprigs, plus leaves for garnishing 250ml (8½oz) double cream
Step 1 Put the fraughans or blueberries in a medium saucepan. Add the sugar, lemon juice and thyme sprigs. Cook over low heat for 5-10 minutes until the berries start to break down and thicken but retain some of their shape. Remove the thyme sprigs and set the compote aside to cool.
Step 2 In a medium bowl, whip the cream until it is thick enough to hold its shape when the compote is stirred in; if it’s too soft it will collapse. Gently fold half of the cooled compote into the whipped cream to ripple through.
Step 3 Spoon the whipped berry cream into individual servings and drizzle over more compote. Garnish with lemon zest, thyme leaves and extra berries.
1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
1/4 cup (30 grams) grated parmesan or pecorino cheese
1 garlic clove, minced
Red pepper flakes or freshly ground black pepper
1 tablespoon (15 ml) olive oil
Finely grated zest of 1 lemon
1 large egg or egg yolk (optional, for shine)
Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.
Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.
1 cup (145 grams) grated apple (from 1 7-ounce/medium-large apple)
1 cup (115 grams) grated carrot (from 1 thick carrot)
1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
1/3 cup (30 grams) shredded unsweetened coconut
1/4 cup raisins or another dried fruit (optional)
Finely grated zest of 1 lemon
2/3 cup (130 grams) raw or granulated sugar
2/3 cup (155 ml) neutral oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups (160 grams) all-purpose or whole-wheat flour
2 tablespoons toasted, salted pepitas (optional)
Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan.
In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.
Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife.
The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.
12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1″ pieces
1½ tsp. tsp. kosher salt, plus more
2 Tbsp. thyme leaves
1 large shallot, finely chopped
3 garlic cloves, finely grated
2 Tbsp. all-purpose flour
2¾ cups whole milk
Freshly ground black pepper
1 lemon
⅓ cup crème fraîche or thinned sour cream
8 oz. regular lasagna noodles, broken in half
4 oz. mozzarella, thinly sliced
Finely grated Parmesan (for serving)
Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
Reduce heat to medium-low. Heat remaining 2 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of mushrooms. Repeat with half of remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.) Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper. Let sit 5–10 minutes. Cut lemon into wedges and serve with lasagna.
4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
Fine sea salt
½ cup panko bread crumbs
½ cup grated Parmesan
4 anchovy fillets, minced
1 garlic clove, finely grated or mashed to a paste
½ teaspoon herbes de Provence or dried oregano
Pinch of red-pepper flakes, plus more for serving
4 ounces mozzarella, grated (about 1 cup)
Black pepper
3 tablespoons chopped, pitted black or green olives
2 tablespoons torn basil or parsley leaves
Lemon wedges, for serving
Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.
for the white sauce 4 tbsp butter 2 tbsp flour 1 c milk 1 tsp mustard 1/2 tsp worcestershire sauce 1/2 tsp horseradish salt 2 tsp lemon juice 1 tbsp mayo 1 lb crab for topping 1/2 c fresh bread crumbs 2 tbsp melted butter
Preheat oven to 400. Lightly butter a shallow 2 qt baking dish. White sauce: melt the butter in a small sauce pan. stir in the flour and cook stirring constantly for 1-2 min. Slowly wisk in the milk bring the mixture to a boil and cook until mixture thickens (2-3 min) Remove from the heat and stir in mustard, wor sauce, horseradish, salt, lemon juice and mayo.
place the crab in the prepared dish.pour in white sauce and stir gently/
in a small bowl toss the bread crumbs with butter. sprinkle over the casserole. bake in oven for 10 min NO Longer.
4 medium leeks, white and light green parts, thinly sliced
1 pound mix of mushrooms, such as maitake, oyster, cremini or chanterelle, torn into bite-size pieces (about 5 cups)
Kosher salt and freshly ground black pepper
1 ¾ cups pearled or semi-pearled farro or barley
4 cups vegetable broth or chicken broth
½ cup finely chopped chives (from about 1 bunch)
1 cup fresh dill leaves, coarsely chopped
1 tablespoon finely grated lemon zest, plus lemon wedges for squeezing
Sour cream, for serving
Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there’s another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
Garnish: Lemon slice, chopped fresh chives or parsley
Preheat the oven to 325º, and set a rack to the second-to-top position.Wash the scallops and pat dry.
Arrange scallops in a 9- by 13-inch baking dish. In a small bowl, stir together the cracker crumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the cracker crumb mixture, then the Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice and vermouth. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.
Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot, garnished with a slice of lime and fresh chopped chives or parsley.
These crispy oven-fried scallops are a lighter take on classic fried scallops, which involves baking them in a panko bread crumb topping. Don’t be alarmed by the full stick of butter in the ingredients list—you won’t use the entire thing.
2 large eggs
1 teaspoon fresh lemon juice
20 medium sea scallops (20–30 per pound)
1 cup all-purpose flour
1 ¼ teaspoons paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup (1 stick) salted butter, melted
1 ½ cups panko bread crumbs
Tartar sauce and lemon slices, for serving
Preheat oven to 475° and set a rack to the middle position. Take two rimmed baking sheets and set a wire rack in each. Set aside.
Whisk eggs and lemon juice until thoroughly combined. Pat scallops dry. In a shallow bowl, whisk together flour, paprika, salt, and pepper. Pour melted butter and bread crumbs into additional (separate) shallow bowls.
Dip a scallop in the egg mixture, then dredge in the seasoned flour. Now dip it in the melted butter and gently roll in panko bread crumbs. Place on a wire rack. Repeat with remaining scallops. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. Bake until scallops are golden brown and cooked through (cut to check), 10 to 13 minutes. Serve with tartar sauce and lemon slices.
1-2tablespoonsfresh squeezed lemon juice(or juice of half a lemon)
4wild caught salmon fillets (about 1/2 pound or 250 grams each),skin off or on
Lemon wedges(to serve)
Salt to taste
Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.
