View all posts filed under 'Recipes (Savory)'

Fig and Pistachio Stuffing for Thanksgiving

Wednesday, 12. November 2014 5:26

Stuffing that doesn't have to weigh you down.

Stuffing that doesn’t have to weigh you down.

 

Think of this as Thanksgiving stuffing-lite.

Oh sure, it still has half a stick of butter in it.

But there’s no sausage in it. Nor any milk, cream or eggs. It gets moistened with chicken broth instead.

It also gets crunch from a profusion of pistachio nuts. And it gets a grown-up touch with dried figs that have been macerated in sweet white wine overnight. But don’t worry, they don’t come out tasting overly boozy. The alcohol tempers the fruit’s sweetness and adds a rounded depth. If you don’t have the Mucscat or Essensia called for in the recipe, you can improvise. I actually ended up using Canadian icewine I happened to have on hand.

The recipe is from one of my favorite cookbook writers, Molly Stevens. It first appeared in the February 2007 issue of Bon Appetit.

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Category:Fruit, General, Recipes (Savory) | Comments (8) | Author:

A Tacolicious Time at Home

Friday, 7. November 2014 5:26

Lamb shanks -- Tacolicious-style.

Lamb shanks — Tacolicious-style.

 

Few of us are lucky enough to score a dinner invitation to San Francisco Magazine writer Sara Deseran’s house.

Because if we did, we apparently would find ourselves chowing down deliriously on “Lamb Adobo Taco with Spices and Oranges.”

For Deseran, co-owner of the Bay Area’s Tacolicious restaurants with her husband, Joe Hargrave, this is one of her go-to dishes when entertaining.

Fortunately for us, she’s sharing that recipe in her newest cookbook, “Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More” (Ten Speed Press), of which I received a review copy. The cookbook features the seasonal, bright flavors of Tacolicious at its best in such recipes as “Shrimp Cakes with Corn-Basil Salsa,” “Albondigas in Tomato-Chipotle Sauce,” “Lone Star Breakfast Taco” and “Pineapple-Coconut Aqua Fresca.”

TacoliciousBook

After one taste, I can see why this dish is such a favorite of hers. Lamb shanks braise in a rich, dark sauce that resembles mole but is far easier to make. It’s one of those sauces that announces itself immediately with boldness and deep complexity, as well as a kick of heat that starts off slow and gentle, then builds the more you eat of it. The taste is very earthy, with a touch of fruitiness from the chiles, and just the merest hint of tanginess.

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Category:Chefs, General, Recipes (Savory), Restaurants | Comments (5) | Author:

An Easier Miso-Glazed Fish

Wednesday, 29. October 2014 5:26

Miso-glazed black cod to enjoy in the comfort of your own home.

Miso-glazed black cod to enjoy in the comfort of your own home.

 

Got a tub of miso lingering in the back of the fridge? And a great piece of fresh, fatty fish you just picked up at the market?

Then, you have the makings of a restaurant-quality dish at home in no time.

If you’ve ever had the pleasure of dining at a Nobu Matsuhisa restaurant, you probably know one of his signature dishes quite well. Miso-marinated black cod is one of those dishes you can’t help but order again and again. It’s just that good.

You have rich, succulent fish fillet coupled with the umami bomb known as miso. The fermented soybean paste gives the fish a powerhouse of meaty, salty savoriness that’s downright craveable.

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Category:Asian Recipes, Chefs, General, Recipes (Savory), Seafood | Comments (9) | Author:

Cauliflower Salad — The French Way

Wednesday, 8. October 2014 5:26

Plenty of creamy, chopped hard-cooked eggs makes this cauliflower salad creamy and substantial.

Plenty of creamy, chopped hard-cooked eggs makes this cauliflower salad creamy and substantial.

 

I adore hearty salads like this.

The type that can be a meal in and of itself.

Or a side dish.

And can keep well for days in the fridge so you can enjoy it for lunch, dinner or a midnight snack, again and again.

“Cauliflower Salad with Eggs and Anchovies” is from the new cookbook, “French Roots: Two Cooks, Two Countries & The Beautiful Food Along the Way” (Ten Speed Press), of which I received a review copy. The book is by Jean-Pierre Moulle and his wife, Denise Lurton Moulle. He was the executive chef of Chez Panisse for more than three decades. She founded Domaine de Bordeaux, a company that distributes Bordeaux wines in the United States and Canada.

The very personal cookbook takes you from their first meeting on a street corner in Berkeley in 1980 to their being married six months later. The book is not full of fancy chef-y recipes. Instead, these are dishes that they cook at home, full of old-world French flavors and sensibilities.

FrenchRoots

Of course as an alumni of Chez Panisse, Jean-Pierre knows his way around vegetables. But this recipe actually comes from his wife. Growing up in Bordeaux with its long winters, her family relied on sturdy vegetables to take them through the harsh season. This salad was a staple her mother served often.

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Category:Chefs, General, Recipes (Savory), Restaurants | Comments (8) | Author:

Fall Into Fall With Jamie Oliver’s Lamb Fricassee

Wednesday, 1. October 2014 5:25

A lemony lamb fricassee that spans the seasons.

A lemony lamb fricassee that spans the seasons.

 

It’s hard to believe it’s fall, isn’t it?

Halloween around the corner? How can it be?

But Jamie Oliver makes the change of seasons easier to swallow with his “Incredible Lamb Fricassee My Way.”

Even in the Bay Area, where the days are still pretty summer-like, a big leg of lamb is not the first thing that pops to mind to sit down to at this time of year.

But Oliver’s lamb dish is a great one for easing into the slightly cooler nights. That’s because it’s made with a big handfuls of lettuce that soften and melt into the yogurt-fortified sauce, lightening the dish so that it doesn’t feel too heavy right now. Fresh dill and a generous amount of lemon juice also give the dish a liveliness. Plus, it cooks on the stove-top, so you don’ t have to turn on your oven for hours just yet.

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Category:Chefs, General, Meat, Recipes (Savory) | Comments (10) | Author: