Plants Posts

image

Drunken Cranberry Orange Compound Butter

Monday March 8th 2010

This Drunken Cranberry Orange Butter is great on baked goods (English muffins, croissants, etc.). It’s also a great topping for pancakes and waffles. You can use it as a spread for chicken or turkey sandwiches—or stir it into wild rice before serving.

The sweetness of the dried cranberries is tempered by a generous drizzle of cognac and a spoonful of bright, fresh orange zest.

Continue reading...

image

Orange Pound Cake

Monday February 22nd 2010

Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges.

This is a slightly modified version of a recipe I saw recently in Saveur. It’s a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.

Continue reading...

image

Roasted Blue Potato Wedges with Fresh Herbs

Friday January 15th 2010

This is a really simple recipe. It’s a great, easy weeknight alternative to french fries. I tossed the potato wedges with some fresh, minced herbs, garlic, and olive oil, then baked ‘em in the oven.

Continue reading...

image

Cauliflower Gratin with Toasted Walnuts

Wednesday January 6th 2010

Here’s your proof, folks. I do eat my veggies. Granted, I prefer my veggies covered in cheese. (OK, I’ll admit it: I’d probably eat a newspaper if you put enough cheese on it.)

Continue reading...

image

How to Make Candied Fruit Peel

Wednesday December 2nd 2009

Candied fruit peel is one of those miraculous acts of culinary alchemy. You take tough, bitter fruit rind that’s packed with oil you could use to polish your furniture, and, thanks to the magic of sugar, transform it into heavenly, fragrant candy.

Continue reading...

image

Ginger Sweetie Pie Biscuits

Friday November 20th 2009

These biscuits are a versatile companion for almost any cold-weather meal. Made with mashed sweet potato, they’re moist and fragrant with ginger.

Continue reading...

image

Pasta with Brown Butter & Chanterelles

Wednesday October 21st 2009

Chanterelle mushrooms have got such a fantastic flavor—and when you infuse it into melted butter, half a dozen mushrooms goes a long way. This is an elegant and luxurious appetizer for about four, or main course for two.

Continue reading...

image

Tapenade

Thursday October 8th 2009

Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.

Continue reading...

image

Concord Grape Jam

Monday September 21st 2009

Concord grapes are the very same little purple wonders that give Welch’s grape juice its signature flavor. Here’s how to turn those jewels into jam.

Continue reading...

image

Italian Prune Plum Crumble

Tuesday September 15th 2009

I have to admit: Until recent years, I was scared to death of these little things. Are you kidding me: “Prune” in the same sentence with “dessert?” No, thank you. I didn’t get over it until well into my late twenties. And I’m still kicking myself that it took me that long.

Continue reading...