HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Weeknight Suppers. Show all posts
Showing posts with label Weeknight Suppers. Show all posts

Monday, September 8, 2014

Galette of Late Summer Vegetables with (or without) Cheddar Cheese Ice Cream

        



Melissa Clark is one of my all-time favorite recipe makers. I look forward to her weekly columns in the Times one of which is called
“A Good Appetite”.   I sometimes think it also be called “Playing with Your Food” because Melissa treats her readers to any number of machinations and generally allows her followers free reign with her recipes.   And that’s exactly what I did with a recent foray Melissa took us on into the world of the galette.  A galette and its Italian cousin the crostata are free-form pastries that require no pie plate or tart pan. Instead dough is rolled out flat in something approaching a round shape, the filling is loaded on top and the edges of the dough are folded over the filling.  It’s completely undemanding and if filling oozes out of the side that’s all chocked up to the rustic charms of this particular offering.   Real butter is must when making the pastry and using the best filling you can find will turn out a gloriously golden dish that even the most novice baker can be proud of.   Andrew has shared his share of galettes and a superb crostata which you can find using the search function on the left side of this page.  But this would be our first savory version of the dish.  But I seemed to remember that pleasure of these was greatly increased when topped with a scoop of ice cream.  So when he and I made this one, I couldn’t help but wonder if that wouldn’t also be true here.  So I made Cheddar Cheese Ice Cream to top off our dish.  But first we made the galette.

Monday, April 22, 2013

Turkish Lamb Pita Pizzas adapted from Semsa Denizsel in Food and Wine Magazine



        Need I tell you, we didn’t have lamb for Easter.  Instead we had one of our glorious whole, bone-in hams, with a side of Kielbasa.  As much as we enjoyed our feast, I had lamb on my mind when we came back to the city.  A couple of weeks ago, I’d found a recipe for Lamb Pizza.  Pizza, I need not tell you, has pretty well taken over the world.  And apparently Turkey is no exception.  This particular pizza is the work of a woman named Semsa Denizsel who owns a take-out food shop and restaurant in Istanbul called Kantin.  Chef Denizsel is no stranger to Food and Wine Magazine, which is where I encountered her recipe. She’s provided them with four of her recipes so far.  I am sure there are more coming as Ms. Denizsel is acquiring a reputation as an authority on Turkish Cuisine.  Kantin is located in Istanbul’s poshest neighborhood.  Now 13 years old, the focus of the food there is simple, honest and homemade.  The Chef is a complete locavore and a seasonal cook.  So even when something like eggplant floods the markets of Istanbul, if it isn’t locally grown or in season you won’t find it at Kantin.  What you will find is inventive cooking like these lamb pizzas spiced with red pepper and sweetened with sun-dried tomatoes.  Topped with an egg and baked in a hot oven, they’re elevate a simple week night supper into an adventure.

Monday, June 6, 2011

Skirt Steak with Sweet Corn, Haricots Verts and Pesto



        I don’t know whether you’ve been following the histrionics that have been going on over the re-designed Bon Appetit.  The new editor, Adam Rapoport, has taken over from Barbara Fairchild, who bowed out when Conde Nast moved the magazine from California to New York and she wouldn’t.  Mr Rapoport knows a thing or two about magazines having been at GQ for over ten years.  And he knows a bit about food since he worked as an Editor and Writer for the James Beard Foundation’s publications office before that.  His first issue was dedicated to Italy and didn’t seem to arouse much anxiety.  Next, however, he had the temerity to feature Gwyneth Paltrow on the cover and you’d think he’d knocked over Ruth Reichl with his car.