Pistachio Herb PestoServes 8 peopleOlive oil1 cup parsley leaves1/2 cup mint leaves1/4 cup shelled pistachios2 tablespoons chopped chiveszest and juice 1 lemon1. In a food processor fitted with a metal blade, chop the parsley, mint, pistachios and chives using short pulses. Add the lemon juice and zest. With the machine running, pour in the olive oil and process until the pesto is fairly smooth. You will need at least 1/4 to 1/3 cup of olive oil. It should have the consistency of thick...
On my last visit to my father’s house in France, he handed me an old biscuit tin, smiled and said “try this!” Given the age of the tin, I assumed there was something else in there — not aging biscuits. Inside was a golden, nut-filled granola. It was his creation. I was very impressed and had the best intentions to make my own when I returned to California. More than a year later, whilst visiting friends Harley and Ute in the Bay Area, I once again sampled some excellent homemade...
Lightly whipped cream + crème fraîche + whipped egg whites, vanilla and a touch of sugar + lemon juice = a little bit of heaven in a bowl.Serves 8 people12 oz whipping cream 3 oz (1/3 cup plus 1½ tablespoons) sugar Zest and juice of 2 lemons 6 oz crème fraîche ½ teaspoon vanilla paste or pure vanilla extract 3 large egg whites In the bowl of a standing mixer, whisk the cream until it begins to thicken. With the machine running, gradually add the sugar, lemon zest and juice, until the...
This is my version of the old English school pudding. It originated at Eton College. It’s called a mess because there is no perfect way to assemble this and, well frankly, it can look a mess. However, as it is oh so delicious, no one will mind!Serves 8 peopleFor the meringues: Makes 15–18 large meringues 3 egg whites 7 oz (1 cup) sugarFor the simple strawberry-pomegranate jam: 2 pints strawberries — hulled and halved 5 oz (3/4 cup) sugar 2 teaspoons pomegranate molasses 8–10 grinds...
All the men in my family are chocolate obsessed. They must have a genetic predisposition to it. This extremely moist cake is for them, and for all chocolate lovers. Serves 10-12 people12 oz dark chocolate – chopped into small pieces 12 oz unsalted butter 9 oz sugar 6 eggs – lightly beaten Cocoa Powder1. Preheat the oven to 325 degrees.2. In a medium sized saucepan over low heat, melt the sugar and butter until completely melted and smooth. 3. Add the chocolate and melt...
Serves 8 peopleFor the soup: 2 tablespoons olive oil 1 large yellow onion — peeled and finely chopped 2 leeks — ends trimmed, cleaned, white and light green parts finely chopped 1 tablespoon curry powder 2 heads cauliflower (2 lbs each) — core removed, separated into florets 8 cups vegetable stock Coarse sea salt PepperFor the Brussels sprouts: Olive oil 1 lb Brussels sprouts — finely sliced using a mandolin 2 tablespoons finely chopped chives Zest of 1 lemon Salt Pepper 1/3 cup creme...
Clafoutis are traditionally cherry-filled baked flans. This is a savory version, packed with oodles of vegetables and mounds of cheese. It’s a perfect brunch or lunchtime dish. Serves 8 people as a first course or 4 people as a main course3 cups milk 1 tablespoon chives 1 tablespoon dill 3 oz (2/3 cup) unbleached all-purpose flour 5 large eggs 4 oz cheddar cheese — grated 2 tablespoons crème fraîche Olive oil 1 large onion — peeled and chopped 1 small bunch green onions — ends...
These beautiful golden squash have a sweet, delicate flavor, a creamy texture, and are entirely edible — yes, skin included. They are also the perfect receptacles for stuffing. In this version, they’re packed with forbidden rice that’s chock full of herbs and pistachios, and have a lively citrus zing. Serves 8 peopleFor the squash: 8 small delicata squash — halved lengthwise, seeds removed Olive oil Zest of 2 lemons Salt PepperFor the stuffing: 1 cup black rice –well rinsed 3...
Serves 8 peopleFor the vinaigrette: ¼ cup olive oil 1 tablespoon nut mustard 1 tablespoon red wine vinegar Pinch of coarse sea salt 6-8 grinds black pepperFor the salad: ¼ cup lemon juice ¼ cup olive oil 12 oz Brussels sprouts — uncooked, very thinly sliced on a mandolin 4 Fuyu persimmons — very thinly sliced on a mandolin 4 apples — halved, cored, very thinly sliced 2 tablespoons finely chopped chives 1/2 cup basil leaves — stacked, tightly rolled and thinly sliced Zest of 1...
In recent years, rainbow hued carrots have proliferated at our local markets. From the palest white to sunshine yellow, from dark purple to ruby red, and of course, the classic orange carrot, they are hard to resist. Each has its own flavor and some varieties are noticeably sweeter than others. The carrot shavings transform salads into colorful edible sculptures of crunchy curlicues.Serves 8 people3 tablespoons olive oil Zest and juice of 1 lemon Pinch of coarse sea salt 4-5 grinds black...
