I make this soup whenever I have roasted chicken leftovers. It makes me feel good about myself in a few ways- because making my own stock makes me feel like a real cook, I like the fact that there's no waste and its also a great way to clean out your fridge of veggie bits. I probably make it different every time because I just use whatever I have in the fridge but the accoutrements are what make it feel fresh. To make this time savvy, throw the bird in the pot after dinner as per directions below and let it simmer as long as you like. Then pick up making soup the next day for dinner or the freezer…
Read MoreChocolate Chip Cookie Cake
I should have known that when Plum said she wanted to make a cake that she wanted to make a cake. I should have known that my darling daughter would not be cajoled into something less than she imagined - swirls, layers and ceremony. And so when the recipe I selected, dismissively, revealed itself to be for humble cookie dough rather than for silky cake batter, I was in trouble. At the very least I needed to covert the contents of my mixing bowl into something that could be poured into two round cake pans. To my delight (and considerable relief) the result was miraculous. In fact, I would call the alterations downright ingenious - if only I was not to blame for cookie/cake debacle in the first place. I now make this dense rich buttery cake for almost every family celebration and tailor the flavor, frosting, and filling according to the whims of the recipient.
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Salad Nicoise
There's something so elegant about a Nicoise salad yet its simplicity makes it so accessible. Enjoy it with a glass of vino verde' and a few friends.
Read MoreProjet: Salt Cod and Potato Pie
I served a version of this recipe at my husband’s 50th birthday dinner extravaganza. The menu was essentially a study of his favorite foods - mostly Spanish. Somehow the pie went missing. Caspar claims he never got a bite or even knew it existed. And so I made it again - and again. The dish makes for some fine leftovers however it is also remarkably easy to eat more than one helping so pick your poison. I like it best with a green salad and glass of rose.
Read MoreSesame Bars a la Union Square
Sesame bars, very similar to these, are available at the Union Square farmer’s market. I use to purchase them every once in awhile. Lately, however, I have been wanting the bars with regularity - an expensive habit. To make matters worse - my children are equally enamored. I hate to deny them such a healthful treat and so resolved to make them myself. After some experimentation, I have discovered that the binder/filler ratio is much more important than an exacting recipe. Take advantage of the opportunity to finish off half eaten containers of nuts, dried berries and seeds.
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Soft Boiled
Place egg in boiling water for 5 minutes. Remove and plunge into chilled water immediately. Peel or crack the top off. Serve promptly with a sprinkling of flaky sea salt, a dollop of butter and a crack of pepper. Don't forget the soldiers...
Asian Chicken Soup
My daughter Sophie complained the other day that I had served her this soup just last week. Nervy but correct! I make this recipe, or some variant of, all the time because it is everything you want/need a soup to be - economical, plentiful, and delicious. The soup lends itself to entertaining, yields fabulous leftovers - which can even be transformed into a hearty salad or school lunch. I have never tried frying up the remaining rice with a bit of soy and veg but reckon that would be good too.
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