This recipe comes from chef Alexandra Raij who based it on a Spanish dish called flamenquines, a dish where chicken breasts are stuffed with a delicious mix of ham & cheese before being rolled up, egg coated, bread crumbed and fried. Her recipe mostly sticks to this lead, but rather than pounding the chicken breasts…
Buckwheat Blini
Many savory toppings are a perfect accompaniment to blini, such as caviar or smoked fish. For simple elegance, look no further than drained yoghurt, salmon roe and smoked salmon (½ pound per batch of blini will suffice.) Ingredients 1 teaspoon active dry yeast ½ teaspoon sugar 2 tablespoons lukewarm water 1 cup and an additional…
Braised-then-Baked Ham
This recipe by Julia Child for cooking a whole ham was featured in a New York Times article by Julia Moskin, exploring the predicament of making a flavorful Easter ham. The secret is to braise the meat in wine & water to finish, before roasting in a hot oven to crisp it up. The end…
Shrimp Jambalaya
This chill take on the well-known New Orleans shrimp stew comes together in roughly an hour, allowing you to get a taste of the Big Easy on any weeknight. A quickly made slurry of onions, bell peppers, ham, parboiled rice, cayenne, thyme, garlic and tomatoes is the start of this delicious dish. Let simmer until…
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. …
Colcannon Potato with Cabbage and Celery
Celery root, known as celeriac, is often under-appreciated, yet a vegetable that always pleases. While fantastic shredded in a creamy salad like a celery remoulade, the best is brought out of this vegetable when cooked. The celeriac and red cabbage both develop sweetness, which contribute to the overall warmth of this colcannon. The purée takes…
French Lasagne
Nigella Lawson’s French Lasagne (savory baked croissant pudding) uses up stale croissants by splitting & stuffing them with ham & cheese, before sprinkling them with more cheese, dousing them in garlic-milk infused beaten eggs. The croissants don’t need to be stale to achieve this delicious eggy, cheesy wonder. If they are fresh though, you can…
Peach Buttermilk Soup
Similar to the Indian milkshake-like drink lassi, I enjoy eating this delectable creamy soup for breakfast. Make sure that the peaches are juicy and ripe. Ingredients 3 pounds ripe peaches 2 to 3 tablespoons mild flavored honey (like acacia or clover) (to taste) 2 to 3 tablespoons lemon juice, freshly squeezed (to taste) 3 cups…
Highlands Baked Grits
Ingredients For the grits 1 teaspoon salt, kosher 1 cup yellow stone-ground grits (organic preferred) 2 tablespoons unsalted butter (room temp) ¼ cup Parmigiano-Reggiano cheese, finely grated Freshly ground white pepper to taste 1 large egg, beaten For the sauce ½ cup white wine ¼ cup sherry vinegar, or to individual preference 2 shallots, minced…
Hazelnut Cheesecake With Salted Caramel Glaze
Ingredients For the crust ½ cup hazelnuts (finely ground) 1 cup gluten-free flour 1 cup brown sugar (packed) 6 tablespoons butter, unsalted (cold and cubed) For the filling 16 ounces cream cheese, softened 1 cup sugar (granulated) 1 cup milk 1 cup crème fraîche ⅛ cup gluten-free flour 1 teaspoon vanilla extract For the glaze…