This is what you need to make tonight for Thanksgiving. First, Bonnie Stern had a stuffing recipe up for Rosh Hashannah, and it seemed like a waste to stuff turkey breasts with it. You have to cut open all the breasts and you can never get enough of the delicious filling in … [Read more...] about Chocolate Sourdough and Dried Apricot, Fig, Date, Cranberry, and Apple Turkey Stuffing
All Recipes
Simple Fish Soup with Quebec Turbot
This is so simple. You can either make a fish broth by boiling the head of a fish with a bay leaf and some peppercorns (celery and carrots if you've got time to burn), or boil Nordic shrimp and save the cooking water. OR buy a carton or bottle of fish broth. Chicken broth or … [Read more...] about Simple Fish Soup with Quebec Turbot
Made With Love: Maqluba from Yotam Ottoleghi and Sami Tamimi’s “Jerusalem”
It comes in threes, love. And in so many forms. First, in the romantic idea of a recipe. If that sounds like hyperbole, go to a bookstore and look, just look at a copy of Yotam Ottolenghi and Sami Tamimi's cookbook, Jerusalem. It's art. You want to make everything. It doesn't … [Read more...] about Made With Love: Maqluba from Yotam Ottoleghi and Sami Tamimi’s “Jerusalem”
Pickling This: Poblano Chili Peppers with Green Tomatoes and Peruvian Oregano
That's just a fancy way of saying I had a bunch of green, mild-ish chili peppers and needed a recipe to preserve them. It's a simple brine. I wanted to make the kind of green chili peppers you find in cans and need for all sorts of Mexican dishes. But it seems that chilies made … [Read more...] about Pickling This: Poblano Chili Peppers with Green Tomatoes and Peruvian Oregano
How to Cook Whole Fish
When I buy a fish and the fishmonger fillets it for me and tries to throw out the head and bones, I almost cry. What a waste! You're paying $20 for two slivers of flesh. But if you keep that head and vertebrae, you have two more meals worth of quality protein. No, you're not … [Read more...] about How to Cook Whole Fish
Seared Mackerel with Peaches (or Figs) and Ratatouille
I saw chef Becky Selengut make this at the Queen Anne Farmers Market in Seattle with peaches instead of figs last year. You can make it with either. Right now the Greek and California figs are in Montreal groceries. but so are Ontario peaches. The California peaches taste better, … [Read more...] about Seared Mackerel with Peaches (or Figs) and Ratatouille
Strawberry Summer Salad
Don't worry. You don't need all these ingredients for the salad. It's a variation on a theme. If you don't have sorrel (and who has sorrel if it's not in their garden?) or holy basil or pickled cabbage, who cares? The recipe can't see you. And it's made up, anyway. Strawberry … [Read more...] about Strawberry Summer Salad
Canning Class This Friday in Montreal: Homemade Organic Blueberry Jam
Ever want to learn how to make jam? Now's your chance. This Friday, Aug. 1st, from 11am-1pm I'm teaching my Canning 101 class. We'll be cooking down the organic Quebec blueberries I picked last week with just enough sugar and lemon juice to reduce into sweet, gel-ed … [Read more...] about Canning Class This Friday in Montreal: Homemade Organic Blueberry Jam
Seared Sustainable Arctic Char with a Garden Salad
I really wish my image uploader was working and you could see this fish and salad meal. Instead, I'm going to describe it to you: Think of light green spinach leaves, peppery arugula, and rippled sacred green basil, freshly pulled from the garden. Add the first tomatoes of the … [Read more...] about Seared Sustainable Arctic Char with a Garden Salad
Soothing Summer Fava Bean Soup
Not all soups in summer need be cold. If I never see another clamato-doused gazpacho in my life it'll be too soon. But when you have fresh fava beans from your garden (my first!!!), rich, sweet homemade chicken stock, and you need something soulfully satisfying, this is your … [Read more...] about Soothing Summer Fava Bean Soup