The salad you need to make this holiday season.
Holiday dishes don’t get better than this.
It’s festive, chic — and unbelievably effortless. In short, everything you want when you want to impress, but are loathe to break out in a sweat to do it.
Leave it to the Bay Area’s Joanne Weir to come up with this dazzling “Endive Salad with Lemon Creme Fraiche and Salmon Roe.”
It’s from her new cookbook, “Kitchen Gypsy: Recipes and Stories From A Lifelong Romance with Food” (Oxmoor House), of which I received a review copy.
The cookbook is filled with the dishes that most influenced the life of this long-time PBS cooking show host, who cooked for five years at Berkeley’s Chez Panisse, and now owns Copita in Sausalito.
Imagine setting this dazzling dish down on your holiday table.
Come closer. Closer still. Come on, put those peepers right up to the screen.
Because This Is Squash. From “This Is Camino.”
Of course, that’s not the actual name of this gorgeous dish. But it might very well be because this is the only squash recipe you’ll need this season.
That’s how delicious it is.
The recipe for “Kabocha Squash and Grilled New Onion Salad with Yogurt, Pomegranate, and Almonds” is from the new cookbook, “This Is Camino” (Ten Speed Press), of which I received a review copy.
The 100 recipes draw from the cuisine of Camino, the soulful farm-to-table Oakland restaurant run by Chef Russell Moore, who cooked at Chez Panisse for 21 years, and his co-owner and wife Allison Hopelain.
Much of the cooking at Camino is done on a wood-fired hearth in view of the dining room. The crackling flames kiss dishes such as “Grilled Squid with Tomatoes and Korean Perilla,” “Grilled Chicken Ballotine with Green Lentils and Parsley Root,” and “Grilled Fig Leaf Ice Cream with Grilled Figs.”
A tomato soup that goes down so easy.
Is it soup time yet?
I think of soup, salad and bread as the perfect trifecta of meals.
So perfect noon or night. Nourishing, filling but not leaden. And so easy to put on the table.
I’m already missing summer tomatoes. But “Cream of Tomato Soup with Crunchy Lemon Chickpeas” still lets me enjoy the tangy-sweet perfume of tomatoes even off-season.
It’s from the newest cookbook by Rachel Khoo, the London- and Paris-based food columnist and host of the TV series, “The Little Paris Kitchen.”
Like her other cookbooks, “Rachel Khoo’s Kitchen Notebook” (Chronicle Books) is illustrated with her whimsical illustrations. The more than 100 recipes riff on familiar dishes with Khoo’s unmistakable thoughtful and creative touches.
Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.
This dish is the equivalent of a big cashmere blanket wrapped around your shoulders.
It’s warm, comforting, and makes you feel well taken care of.
And of course, it’s by Jacques Pepin.
“Poulet A La Creme” is from his newest cookbook, “Jacques Pepin Heart & Soul In the Kitchen” (Houghton Mifflin Harcourt).
It’s also his last cookbook — well, at least the last one associated with his own television cooking show. That’s because his current KQED series of the same name is the last one he will film. He’ll turn 80 in December, and after 14 series, 24 cookbooks, and 32 years on television, he’s finally taking a break.
Pasta that’s virtuous and naughty at the same time.
Who doesn’t love the combo of bacon and Brussels sprouts?
In fact, many a so-called sprouts hater has been turned by that irresistible pairing.
So imagine the two together with rigatoni pasta.
That’s just what you’ll find in this dish, “Rigatoni with Brussels Sprouts, Bacon, and Arugula.”
It’s from the new cookbook, “Battersby: Extraordinary Food From An Ordinary Kitchen” (Grand Central Life & Style) by Joseph Ogrodnek and Walker Stern, co-chefs and co-owners of Battersby restaurant in Brooklyn. It’s co-written with veteran food writer Andrew Friedman.
As the title implies, Battersby is all about dishes that can be prepared in any kitchen. That’s because the restaurant’s own kitchen is nothing to brag about. It’s no bigger than a studio apartment’s kitchenette, the chefs write. It is outfitted with only one oven, a six-burner stove and a slim-to-none prep counter. Yet somehow, three cooks manage to make magic every night, turning out as many as 70 meals in just a few hours.
In other words, if they can make the food in this book under those constraints, there’s no reason you can’t do so, too, in your home kitchen.