Recipe from Food Network. For the berries: 2 cups strawberries, cleaned 2 cups raspberries 1 cup blueberries or blackberries 1 cup sugar Pinch salt For the berry puree: 1/2 cup simple syrup 2 cups raspberries Pinch of salt For the pudding: 10 to 15 slices sourdough bread, crust removed 1 pint vanilla ice cream Sea … Continue Reading →
From Joni Hilton, The National Lentil Festival in Pullman, Wash. 1 cup cooked lentil puree 2 cups flour 21/3 cups sugar, divided 3/4 cup cocoa 1 teaspoon baking powder 1 teaspoon salt 1/2 cup water 1/2 cup vegetable oil 2 teaspoons vanilla, divided 1/2 cup caramel ice-cream topping 8 ounces cream cheese, softened 1 … Continue Reading →
Recipe courtesy of “Molto Batali” (Ecco, 2011) Dough: 2 1/2 cups cake flour, plus more for dusting 3 tablespoons sugar 1/2 teaspoon salt Grated zest of 1 lemon 1 cup (2 sticks) cold unsalted butter, cut into small chunks 1/4 cup ice water, plus more if needed Filling: 5 large ripe peaches, pitted and cut … Continue Reading →
Recipe from Noelle Carter. 11/2 pounds apricots (6 to 8) 2 to 4 tablespoons granulated sugar, depending on the sweetness of the apricots 1 teaspoon almond extract or 2 tablespoons almond liqueur Prepared galette dough (see recipe) 3 tablespoons sliced almonds 1/3 cup raspberries, if desired 1 egg, beaten 1 tablespoon coarse sugar 1. Cut … Continue Reading →
Recipe from Noelle Carter. 11/2 pounds small tomatoes (6 to 8) 1 tablespoon extra virgin olive oil 11/2 teaspoons minced fresh oregano 1 teaspoon minced garlic 3 tablespoons pitted and chopped kalamata olives, from about 10 whole 1 teaspoon salt Freshly ground black pepper Prepared galette dough (see recipe) 1 egg, beaten 4 to … Continue Reading →
Note: This is a basic pie crust recipe, with the dough worked a bit more to strengthen it. The cider vinegar is used to help “shorten” the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette. Recipe … Continue Reading →
Recipe courtesy of “Molto Batali” by Mario Batali (Ecco, 2011) 8 large egg yolks, at room temperature 2/3 cup sugar 1/4 cup dry Marsala or sherry 1 1/2 cups heavy cream, chilled 2 pints fresh raspberries 8 to 10 amaretti cookies Put a mixing bowl in the fridge to chill it. Fit a heatproof bowl … Continue Reading →
Adapted from Hurry-Up Cookie Recipes, Publications International Ltd. 1993 2 ripe medium bananas 2 cups granola 11/2 cups flour 1 cup brown sugar, packed 1 teaspoon cinnamon 1 teaspoon baking powder 2 eggs, lightly beaten 1/2 cup butter, melted 1/4 cup oil 1 cup chocolate chips Preheat oven to 350 degrees. Wash hands. Slice bananas … Continue Reading →
From cookbook authors Bruce Weinstein and Mark Scarbrough, whose most recent book is “Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking.” Strawberries tone down rhubarb’s prized sourness — especially in this recipe for strudel, just for two. 1 cup sliced fresh strawberries 1/2 cup thinly sliced fresh or frozen … Continue Reading →
Recipe from Steven Raichlen. 4 large ripe freestone peaches 8 cinnamon sticks (each 3 inches long) 1 bunch fresh mint 8 tablespoons (1 stick) unsalted butter 1/2 cup firmly packed brown sugar 1/2 cup bourbon 1/2 teaspoon ground cinnamon 1 pinch salt 1 pint peach or vanilla ice cream (optional) for serving Rinse the … Continue Reading →