Popping a bottle of Champagne on New Year’s Eve & enjoying a glass is no odd occurrence, but few will take the extra step and use the wine as the foundation of this delectable cocktail. According to Raines Law Room bartender Meaghan Dorman, French 75s are bright, crisp, delicious, and ideal for New Year’s Eve….
Dandelion or Chard Colcannon
For this recipe, you have two choices of greens. While dandelion greens are bitter, chard is only slightly so. Personally, I enjoy the contrast between the sweet potatoes and the bitter dandelion greens, but if you’re not a fan of such contrasts use chard. During preparation, be sure to remove the stringy stems from dandelion…
Chicken with Couscous, Dates and Almonds
The Deglet Nour dates shine best when cooked in chutneys, desserts or in a variety of North African dishes such as this succulent whole roast chicken. The chicken is cooked alongside a fluffy couscous used to absorb all the sweetness of the dates as well as the butteriness of the toasted almonds. For the best…
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…
Pumpkin and Ginger Scones
This breakfast pastry is ideal the day after Thanksgiving, in case you’re still hankering more of that pumpkin pie flavor! Ingredients ¾ cup whole-wheat flour 1 cup all purpose flour ½teaspoon salt ¼teaspoon ginger ground 2teaspoons baking powder ½teaspoon baking soda 4tablespoons cold butter, unsalted (cut into ½ inch pieces) ½cup pumpkin purée, canned or…
Buttermilk-Biscuit Shortcakes
A mix of faith, magic, and technique is needed to make biscuits. After using your hands to pull together the dough, you fight through a stage where you feel like scrapping the entire mess, and before you know it, your dough becomes smooth and the oven makes them rise tall and gorgeous. Sweeter than most…
Gluten-Free Penne With Peas, Ricotta and Tarragon
The best reason to go with penne for this particular dish, is the delight of finding peas that have snuck inside the little tubes! A simple dish, sweetened with tarragon, and very quick to make. Must be served immediately before the ricotta stiffens. Ingredients Salt to preference ¾ pound gluten-free penne (e.g. quinoa or rice…
Winter Squash and Molasses Muffins
Reminiscent of pumpkin molasses bread, these muffins aren’t as sweet, although they can be sweetened with extra molasses or sugar. Ingredients 2 pounds kabocha squash (cut in large pieces) 1 cup (140 grams) whole-wheat pastry flour 1 cup (135 grams) flour, unbleached (all-purpose) 1 teaspoon baking soda 1 teaspoon cinnamon (ground) ½ teaspoon nutmeg (ground)…
Black-Eyed Pea Fritters
This recipe is renowned chef Pierre Thiam’s unique take on a traditional Senegalese dish – the accara, or black-eyed pea fritter. Sold on street corners across West Africa, often as a sandwich on a fresh baguette. This recipe treats them more like a falafel, as they’re stuffed inside a pita bread instead. The spicy pickled…