ROASTED SPICED APPLES SERVED WITH MANCHEGO, ALPINE HONEY AND FLEUR DE SEL Serves 8 people 3 tablespoons butter 1 tablespoon light brown sugar 3 whole cloves ½ teaspoon ground cinnamon 4-5 grinds black pepper 1 pinch allspice 6-8 apples – peeled, cored and thinly sliced Wild honey Manchego Cheese – you’ll need a 4-6 ounce piece that you can cut shavings from Fleur de Sel or another fine sea salt (Murray River Salt works well too) Thick Greek yogurt (optional) Preheat the oven to 350...
In the first century AD, Pliny the Elder wrote in his remarkable book Naturalis Historia, "The Muscat grape has been grown for a long time in Beaumes and its wine is remarkable." My grandmother obviously agreed with him as Muscat de Beaumes de Venise was one of her favorite wines. She loved to have a glass of it as an aperitif. I distinctly remember the first time she allowed me to have a taste. It was light, not too sweet with the fragrance of orange blossoms and honey. I was therefore...
ROASTED PERSIMMONS WITH VANILLA-LEMON CRÈME FRAICHE Serves 8 people 2 oz butter 1 tablespoon sugar 1 teaspoon cinnamon 2 cloves 1 teaspoon crystallized ginger 8 regular or 4-6 large persimmons – wiped clean and then thinly sliced 8 oz crème fraiche Zest of 1 lemon 1 vanilla bean – seeds scraped out or 1 teaspoon vanilla paste Preheat the oven to 350 degrees. Melt the butter in a small saucepan placed over medium heat. Add in the sugar, cinnamon, cloves and ginger and stir until the sugar...
Semifreddo, meaning half-frozen in Italian, is a luscious dessert. It is creamy and similar to ice cream in texture but not as cold. Here are two versions to try. HONEY ALMOND SEMIFREDDO Serves 8 people 6 oz almonds – chopped 1 tablespoon sugar ½ teaspoon cinnamon 1 vanilla bean ¼ cup sugar 2 tablespoons orange blossom or other perfumed honey 4 large eggs, separated 2 cups plus 2 tablespoons heavy cream Salt Place the almonds, sugar and cinnamon in a heavy bottomed saucepan over low heat...
Elizabeth David, the wonderful British food writer, wrote in her book An Omelette and a Glass of Wine “To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” Given the Mediterranean climate we enjoy here on the Central Coast and the proximity of these tasty fruit – in my case – a very tempting tree dripping with white figs around the corner from my house (no I did not try one), I thought...
As I walked down the aisles during this past week’s farmers market, I spied some delicate grapes cascading over a wooden crate. They looked sweet and delicate. The vendor offered some to taste. They were indeed sweet and delicious. Roasting grapes is a wonderful way to showcase this fruit and it pairs amazingly well with all types of poultry and duck and certain types of fish, such as salmon. I promptly bought some grapes to add to my basket, Sunday lunch taking shape as I walked along. I...
PROVENCAL LENTIL SALAD Serves 8 10 people 2 cups green lentils rinsed and sorted 4 cups water 3 tablespoons olive oil tablespoon balsamic vinegar 1 medium red onion very finely chopped 2 shallots very finely chopped salt and white pepper Place the lentils in a large saucepan with the water. Bring to the boil, reduce heat and simmer for 35 45 minutes until cooked. In a serving bowl whisk the olive oil and vinegar, adding salt and pepper to taste. Add the finely chopped onions and shallots and...
HERB CREPES WITH WILD MUSHROOMS AND A CHIVE SAUCE Serves 8 people 1 cup unbleached flour 1/4 teaspoon salt 2 tablespoons parsley – finely chopped 2 tablespoons lemon thyme – finely chopped 1 cups milk ¼ cup water 3 eggs – beaten together in a small bowl 1 ½ oz butter – melted Salt and pepper Put the dry ingredients in the bowl of a standing mixer (or in a large bowl if you are whisking this by hand). With the mixer running pour in the milk, water, melted butter and the eggs. Keep...
The very first time I tasted a persimmon I was not impressed. It had a gelatinous texture that I really did not find appetizing – my apologies to everyone who likes Hichiya persimmons. So it took some convincing, on the part of a friend at the farmers market, to get me to taste the Fuyu variety. ‘Come on’ she cajoled, ‘you’ll love it’. I really was not convinced but she was absolutely right. I bought masses of them. I love their crunchy, sweet texture and found them to be hugely...
As the warm summer days slowly turn to the evening chill of those first autumn nights, one's thoughts, gastronomically speaking turn to those foods that warm the belly. Not the rib-sticking stews of winter quite yet, but something soothing and comforting which evokes the feeling when one lights the first fire of the season. A smooth, unctuous soup is, I believe one of these foods.As a child I remember fresh, simple vegetable soups, made daily with whatever were the freshest ingredients...
