SORTING BY Recipe


Celebrating with Meyer Lemon Souffles

RECIPE

March 5, 2010


 

 

My friend Kelly got into law school, and I wanted to congratulate her — with dessert.  I have a secret: I’ve never made soufflé before.   I had heard so many stories about fallen soufflés that they intimidated me, but Martha Stewart’s recipe made them seem easy.  Before I knew it, I was in my kitchen separating egg yolks.

 

Though my version didn’t turn out to be a picture-perfect replica of Martha’s, they still tasted sublime: custardy, but with a lemony sugar-bite.  The original recipe called for regular lemons, but I substituted with Meyer’s because they’re in season and deliciously sweet, i.e. perfect for a celebratory dessert.

 

Meyer Lemon Soufflés

Makes 6


2 tablespoons unsalted butter, plus more, room temperature, for dishes

½ cup granulated sugar, plus more for dishes (CONT'D)


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Posted in FOOD on March 5, 2010 10:28am by Rachel Hochhauser | 1 comment



Cold Snowy Night & Garlicky Swiss Chard with Stems

RECIPE

March 2, 2010


 

 

Sometimes simple is better.  Last week, when the snow flakes the size of butterflies were falling from the sky, I trudged home through the grey slush working up a ravenous appetite as I went along. So many winter vegetables require a long time in the oven, but after a long, cold, day, I wanted to eat something quickly, and didn't have the patience to purchase, cut, de-seed and roast a squash.  This is one of those dishes you can make by only buying the main ingredient — I tend to keep everything else on hand.

 

 

Garlicky Swiss Chard with Stems

Note: I used regular red-stemmed Swiss chard, but those looking for a color-pop could opt for the rainbow variety.

 

1 Bunch of Swiss Chard 

3 Cloves of Garlic, minced

1 Tablespoon Butter

1 Small Onion, Diced

1 Teaspoon Sea Salt dot 

1 Teaspoon Black Pepper

¼ cup pine nuts

 

Rinse and dry Swiss chard. CONT'D

 


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Posted in FOOD on March 2, 2010 9:00am by Rachel Hochhauser | 0 comments



Flavors from Marrakesh: Cathy Erway's Taktouka Salad

RECIPE

March 1, 2010


CUISINE: Moroccan

 

 

After reading Cathy Erway’s The Art of Eating In, I was eager to try out one of her recipes. Always a fan of Middle Eastern flavors, I was immediately drawn to the taktouka salad, which Erway learned to make at the La Maison Arabe cooking class, in Morocco.  It can be served at any temperature, as a dip or by itself, and despite the simplicity of the ingredients, it has a strong, vibrant flavor.

 

I had difficulty peeling a fresh tomato — some recommend boiling for 15 seconds first, or holding over a gas flame for the same amount of time.  Since you are cooking the tomato anyhow, I can’t imagine that this would affect the end-result too much.  

 

Taktouka Salad

(Taken from Cathy Erway’s The Art of Eating In.)

2 Large green bell peppers

2 tablespoons olive oil

2 garlic cloves, minced CONT'D


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Posted in FOOD on March 1, 2010 9:21am by Rachel Hochhauser | 0 comments



Winter's Last Squash: Oven-Roasted Chicken and Vegetables

RECIPE

February 22, 2010


 

The days are getting longer.  I’m not complaining — I’ve experienced a definite swing towards cheerful and upbeat as Spring approaches.  But, although I can’t wait for new produce to hit the farmer’s market, the window to enjoy winter fare is rapidly closing. I sought to take advantage of the waning pile of gourds and squash at the grocery store, and cooked a Sunday supper for myself and friends.  

 

This recipe is nice because the mushroom creates a deep, hearty sauce that is soaked up by the acorn squash (whose orange flesh gives the dish a lovely pop of color.)  I found that as an entrée, no other sides were needed — the recipe says it serves four, but I have a pile of leftovers in my fridge that will last me for a week’s worth of lunches. 

 

Oven-Roasted Chicken and Vegetables

(Recipe slightly adapted from Martha Stewart’s Great Fast Food)


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Posted in FOOD on February 22, 2010 9:33pm by Rachel Hochhauser | 0 comments



Bottle Up & Go's Boilo-Lithowanian Whiskey Citrus

RECIPE

February 18, 2010


Bottle Up & Go

 

Bottle Up and Go aren't psychadelic, they steer clear of Caribbean rhythms, and they don't tinker with synthesizers and piles of samplers. These Brooklyn boys stick out like a sore thumb in their chosen burough for playing rootsy, foot-stomping, blues rock. It's refreshing, and we dig it. Check out Bottle Up & Go's homemade winter cocktail that should warm you right up on these cold snowy nights. And be sure to download a free track from the band by clicking HERE

 

Bottle Up & Go's Boilo - Lithowanian Whiskey Citrus

 


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Posted in FOOD, MUSIC on February 18, 2010 10:15am by Seth | 1 comment