Although a tad elaborate, this vegetarian tart is hearty & substantial enough dish that will even satisfy meat-eaters. Self-taught vegetarian chef/blogger Sara Forte brought this recipe to The Times in 2012. Ingredients For the crust 1 cup buckwheat flour ¾ cup flour (unbleached all-purpose) ½ teaspoon sea salt ½ cup cold butter, unsalted, sliced into…
Cheese Fondue
A classic communal Alpine dish, Fondue is a classic, and quite easy to make. Grate the Gruyere, Vacherin Fribourgeois & Appenzeller in advance (in the morning, or day before), wrap up tightly to prevent drying out, and store in the fridge. This way, everything is ready to go when you’re ready to eat: The cheeses…
Bread with Savory Ham and Gruyère
Ingredients Butter, unsalted & softened (Used to brush the pan) 1 ¾cups flour (unbleached all-purpose) 2 teaspoons baking powder 1 teaspoon salt ¼ teaspoon black pepper 3 large eggs ⅓ cup milk ⅓ cup olive oil 6 ounces baked ham, cut into ¼ inch dice (about 1 ¼ cups) 6 ounces Gruyère, either coarsely grated…
Potato and Sorrel Gratin
When offered sorrel from a friend’s garden, I’m always happy to accept. This green leafy vegetables’ tangy flavor is lovable, and is an instant buy from a farmers’ market. Not much is required to contribute a lemony flavor along with a healthy dose of Vitamin C, A, Calcium, Iron & Magnesium. Not a particularly creamy…
Macaroni Milanaise
Originating in “The Escoffier Cookbook” originally as a “garnish” for lamp chops, this was essentially macaroni & cheese for fancy people. If you double the recipe however, this serves particularly well as a main dish. Escoffier would add truffles and tongue to the mix, as can you if you like, although this is not necessary. …
Endive, Apple and Kasha Salad
Kasha, with its nutty, earthy grains, goes beautiful with the juicy, crunchy apples and the bitterness of the endive – a long-time favourite salad combination. Cutting the apple into small dice (¼ – ½ inch) helps perfectly portion the grains, fruits, nuts and salad greens. The acid/oil ratio in this dressing tends to the lower…
Hasselback Potato Gratin
Celebrated food science writer J. Kenji Lopez-Alt brings us this gloriously golden mash up of Hasselback potatoes & a potato gratin – designed to provide you a creamy potato & singed edge in every single bite. The main revolution is placing the sliced potatoes vertically in the dish (on their edges) rather than laying them…
Kale and Bread Pudding with Mushrooms
These dishes, known as ‘stratta’, can be quite rich, but lose no element of satisfaction even when made with low-fat milk. The method works well for a variety of cooked vegetables mixed with stale bread, and combined with eggs, milk & cheese. Ingredients 1 bunch kale (any variety) (stem, thoroughly washed in multiple changes of…
Whole Wheat Bread Pudding With Seared Tomatoes and Mushrooms
Depending where you live, tomatoes may just be coming into market. This dish is very much okay with slightly under-ripe tomatoes. Ingredients 4 ounces whole-wheat bread, no crusts (remove crusts before weighing) 2 garlic cloves 1 ¾ cups low-fat milk (1-2%) 2 tablespoons extra virgin olive oil ½ pound mushrooms (sliced) ½ teaspoon fresh thyme…
Apple-Gruyère French Toast With Red Onion
The bread takes on a soft, cakelike texture due to its custard bath, making it distinctly light & fluffy – a nice accompaniment to the sharp cheese, caramelized apple & savory onions. This sandwich may not replaces latkes on Hanukkah, but makes a beautiful alternative appropriate all year long. Ingredients 2 1 3/4-inch-thick slices challah…