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es they are meant to be al dente not cooked until soft serve cold or at room temperature with a little parsley if you like posted by victoria at 11 20 am no comments crustless zucchini quiche adapted from food processor cookery by irena chalmers potpourri press 1976 ¼ cup parsley chopped 2 cloves garlic minced 1 pound small zucchini thinly sliced 2 tablespoons olive oil salt ¾ cup fresh breadcrumbs not dried i blitz whatever bread i am using in a food processor ¾ cup grated gruyère or emmental cheese i grate this on a box grater ¾ cup half and half or cream 2 eggs lightly beaten ¼ cup grated parmesan cheese i grate this with a microplane heat the olive oil and cook the zucchini over moderately high heat until lightly browned add the garlic and parsley and cook until the garlic just begins to color do not let the garlic brown turn off the heat and season the zucchini with salt remove the zucchini from the pan with a slotted spoon and place it in a baking dish with the breadcrumbs and gruyère or emmental combine the half and half or cream with the eggs and pour into the baking dish sprinkle the surface with parmesan cheese and bake in a preheated 400 f oven for 25 minutes posted by victoria at 9 01 am no comments friday may 15 2026 butter chicken adapted from the kitchn this is one of the few recipes where i prefer chicken breasts to thighs they become silky in the sauce much as they do in thai chicken curry serves 4 1 medium yellow onion 3 cloves garlic 1 one inch piece fresh ginger peeled 1 tablespoon plus 1 teaspoon garam masala divided ½ teaspoon plus ¼ teaspoon ground turmeric divided ¾ teaspoon plus ½ teaspoon ground cumin divided 2 pounds boneless skinless chicken breasts cut into 1½ inch pieces salt and freshly ground black pepper 6 tablespoons butter divided 1 three inch cinnamon stick 1 400g can italian tomatoes run through a food mill 1 cup water ¼ to ½ cup heavy cream read the recipe all the way through to decide what pan you want to use i use an all clad 3 quart copper core sauté pan it is large enough to sauté the chicken and hold all the sauce chop the onion grate the garlic cloves on a microplane zester grate the ginger on the same zester and put it all in a medium bowl in a large bowl combine 1 teaspoon garam masala ¼ teaspoon turmeric and ½ teaspoon cumin add the chicken to the bowl sprinkle with salt and pepper and toss with the spices until evenly coated in a small dish combine 1 tablespoon garam masala ½ teaspoon turmeric and ¾ teaspoon cumin set aside melt 4 tablespoons butter over medium high heat in a pan large enough to eventually hold all the chicken and the sauce add the chicken and cook stirring frequently until it turns golden brown all over this will take 7 to 10 minutes transfer the chicken which will not be cooked all the way through to a plate using a slotted spoon add the onion garlic ginger mixture to the pan and cook stirring for about 2 minutes add the spices you have set aside in the small dish along with the cinnamon stick and cook for 1 minute more add the tomatoes the water and the chicken with its accumulated juices scrape any remaining spice mixture from the plate holding the chicken into the pan stir to combine bring to a simmer and cook until the sauce thickens about 10 minutes add ¼ cup heavy cream and the remaining 2 tablespoons butter if you want it creamier add the other ¼ cup cream stir and cook for 5 to 8 minutes more or until it thickens to your liking and the chicken is cooked through taste the sauce for salt it may need a little more discard the cinnamon stick or at least don t serve it on anyone s plate we eat this with basmati rice buttered peas fried pappadams and sweet and hot mango chutneys from kalustyan s posted by victoria at 1 24 pm no comments monday may 11 2026 country ribs with fennel and chiles some wonderful cookbooks somehow fly under the radar cooking in the moment by andrea reusing is one of them it is a compact book filled with recipes that are both appealing and approachable reusing s recipe is for 2 racks of pork spareribs but i adapted her fennel and chile seasoning for meaty country style ribs using james beard s salt and pepper rib method as my guide 4 country style pork ribs 2 tablespoons vegetable oil i use grapeseed 1 tablespoon fennel seeds ¼ teaspoon crushed red pepper flakes or more to taste salt and freshly ground black pepper optional sauerkraut preheat the oven to 350 f using a spice grinder i use a small coffee grinder dedicated to spices grind the fennel seeds with the red pepper flakes until fairly fine line a quarter sheet pan with aluminum foil and set a wire rack inside it put a large sheet of aluminum foil in your sink and place the ribs on top drizzle with the vegetable oil and rub it all over the ribs with your hands sprinkle the fennel mixture over the ribs and rub it in well then season generously with salt and pepper rubbing that in too arrange the ribs on the prepared rack and roast for 1½ hours turning every 30 minutes if using sauerkraut drain it well and toss it lightly with vegetable oil after the ribs have cooked for 30 minutes add the sauerkraut to the pan underneath the rack and continue roasting note to use 2 racks of pork spareribs instead of country style ribs use the same amount of seasoning preheat the oven to 450 f roast the ribs on a rack for 15 minutes then reduce the temperature to 375 f and roast for 1 to 1¼ hours longer rotating the pan halfway through cooking until the meat is tender deeply browned and pulls away easily from the bones posted by victoria at 12 47 pm no comments sunday may 10 2026 an untraditional moussaka adapted from the way to cook by julia child knopf 1989 serves 6 this recipe is very loosely adapted from an untraditional moussaka in the way to cook julia says her recipe can be served warm tepid or even cold but cold doesn t sound appealing to me at all certainly not on a frigid winter s night which is when this is truly delicious the eggplant 2 firm shiny purple skinned eggplants 1 to 1½ pounds each cut into 1 inch cubes salt olive oil wash and dry the eggplants don t peel them how to cut the eggplant into 1 inch cubes cut off both ends of the eggplant slice the eggplant crosswise the short way into 1 inch thick rounds stack the rounds in piles about 6 slices high cut each stack into strips then rotate the stack and cut across the strips perpendicularly to make 1 inch cubes sauté the cubes in a large frying pan or saucier until they release their liquid and start to brown adding more olive oil as necessary as you go along using a slotted spoon remove the cubes of eggplant to a long piece of aluminum foil making three equal piles of eggplant cubes the meat ¾ cup washed and dried parsley sprigs chopped measured before chopping 1½ cups minced onion 2 tablespoons olive oil 2 large cloves garlic pureed through a microplane zester 1½ pounds ground lamb or beef 1 400 g can italian tomatoes run through a food mill ¾ cup red wine or dry white french vermouth such as noilly prat teaspoon ground allspice 1 large egg beaten salt and pepper over medium heat sauté the minced onion in a frying pan or saucier with the olive oil when the onions are tender after about 6 minutes add the garlic and cook for about 1 minute more you don t want the garlic to burn and get bitter raise the heat to medium high and add the meat letting it brown lightly add the tomatoes wine parsley allspice and salt to taste lower the heat and simmer for about 30 minutes stirring often until the mixture holds its shape softly in a spoon taste and add more salt if necessary along with a little black pepper remove the pan from the heat stir in the beaten egg and set aside divide the meat mixture into two equal portions for layering assemble the dish in a baking casserole i use a pyrex dish with round sides and a flat bottom put down a layer of eggplant cubes followed by half of the meat mixture add another layer of eggplant the rest of the meat and a third layer of eggplant set aside while you make the sauce for the topping the sauce 3 tablespoons butter ¼ cup all purpose flour 2 cups hot milk salt and freshly ground white pepper 1 cup grated alpine style cheese such as gruyère or emmental a pinch of nutmeg ½ cup grated alpine style cheese for the top to make a white sauce melt the butter in a 2 to 2½ quart saucepan or fait tout also known as a windsor pan a saucepan with sloping sides add the flour and with a wooden spoon blend it into the butter cook the butter and flour together for 2 minutes to make a roux without letting it color remove the pan from the heat and when the roux stops bubbling add 1½ cups of the hot milk all at once whisking constantly when the sauce is smooth add the remaining ½ cup milk and stir until smooth again season lightly with salt and white pepper and simmer for 3 minutes remove the pan from the heat and blend in the cheese until the sauce is smooth taste for seasoning add the pinch of nutmeg and stir it into the sauce spoon the hot sauce over the top of the eggplant and meat layered in the casserole shake the casserole gently to let some of the sauce sink down through the layers scatter the ½ cup grated cheese over the top as evenly as possible and bake in a 350 degree oven for about 45 minutes until bubbling and lightly browned let the casserole cool for at least 10 minutes before serving posted by victoria at 8 01 pm no comments warm soft chocolate cake adapted from jean georges cooking at home with a four star chef by jean georges vongerichten and mark bittman broadway books 1998 these are the famous individual molten cakes created by jean georges vongerichten i make them in 6 ounce anchor hocking custard cups that were my mother s 113g butter 1 stick plus extra for buttering the cups 4 ounces bittersweet chocolate 2 large eggs 2 large egg yolks 50g sugar 2 teaspoons flour plus more for dusting preheat the oven to 450 degrees butter and flour four 4 ounce custard cups turn them over to remove the excess flour then butter and flour them again melt the chocolate and butter together using the alice medrich method below remove the bowl from the heat and set aside in another bowl beat the eggs yolks and sugar with an electric mixer until light and thick while the chocolate mixture is still warm pour in the egg mixture and whisk in the flour just until combined divide the batter among the prepared cups and place them on a quarter sheet pan bake for 6 to 7 minutes remove from the oven and turn each custard cup upside down onto its own plate let sit for 10 seconds then lift one corner of the cup and the cake will fall out serve immediately notes to melt chocolate in a water bath using the alice medrich method use a stainless steel bowl and a skillet a few inches wider than the bowl roughly chop the chocolate and combine it with the butter in the bowl bring a shallow layer of water in the skillet to a simmer set the bowl in the skillet and stir frequently until the chocolate is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test do not let the water rise above a simmer remove the bowl from the heat and proceed with the recipe jean georges recommends valrhona i use guittard posted by victoria at 9 45 am no comments friday may 8 2026 make ahead zabaglione with berries adapted from make it ahead by ina garten clarkson potter 2014 my friend sharon who is a pastry chef and i would often meet at girasole on the upper east side for dinner after our main course we would always order what we really came for the zabaglione only once was it cold rather than hot and that night it was the best we ever had when the bill came the waiter said dessert is on the house everyone else in the place ordered it after they heard you two swooning over it and rightly so this is just as scrumptious 7 large egg yolks room temperature ½ cup caster superfine sugar ¾ cup dry italian marsala wine dry florio is easily available ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract ¾ cup cold heavy cream berries of your choice if you don t have a copper zabaglione pan make a double boiler using a heat proof bowl glass or stainless steel placed over a pan of simmering not boiling water into the bowl place the egg yolks sugar and dry marsala wine and whisk constantly so the eggs won t scramble the mixture will thicken and expand in volume and the froth will disappear as soon as this happens and the whisk leaves a trail in the mixture remove the pan from the heat and whisk in the vanilla and almond extracts remove the pan from the heat remove the bowl from the pan and stabilize it by putting it in another pan not over water setting that aside for 30 minutes so it can cool to room temperature whisking once or twice while it cools now it s time to whip the cream i use a hand held beater and a stainless steel bowl i keep in the freezer with an extra pair of beaters in it specifically for whipping cream if you are going to use a stand mixer use the whisk attachment beat the cream just until firm peaks form you do not want it to get grainy use a rubber spatula to very gently fold the cream into the cooled marsala egg mixture very gently and carefully put this mixture in a bowl cover with plastic wrap and chill for a few hours or overnight to serve add berries of your choice to the bottom of individual small bowls or glasses and top with the cold zabaglione serve right away posted by victoria at 12 57 pm no comments financiers adapted from my paris kitchen by david lebovitz ten speed press 2014 makes 20 individual almond cakes with browned butter when i was young every other year my mother and i traveled to england to visit her parents my english grandparents and we would stay all summer in the kitchen there were always currant scones and a single layer cake what i now suppose was an uncut victoria sponge which was my favorite to have with a cup of tea the cake had a flavor indescribable but on every visit i would have my first bite and be reminded oh that s a taste i like i never learned how to make it and i never got the recipe over the years i tried many promising recipes but i never found that exact taste that is until i made these tea cakes and just like that there it was that indescribable taste the taste of england 75g almond meal i grind my own almonds being careful not to reduce them to powder 130g powdered sugar 60g flour ¼ teaspoon baking powder ¼ teaspoon salt 115g butter cubed to be made into brown butter egg whites from 4 large eggs melt the butter over medium heat in a skillet preferably stainless steel it will sputter a little then calm down being careful not to let it burn continue cooking until it turns deep golden brown and smells nutty remove the skillet from the heat and let it cool slightly whisk the almond meal powdered sugar flour baking powder and salt in a bowl stir the egg whites into the dry ingredients then gradually stir in the bu...