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Saturday, June 26, 2010

Fresh Nectarine Tart with Almond Souffle






Fresh nectarines are one of the best things about Summer.  This tart makes good use of the ripe fruit, nestled in a delicious almond souffle filling. 

Thursday, June 24, 2010

Spring Pea Flan





This savory flan is packed with the flavor of spring peas, fresh from the garden.  Quick and easy to make, it's perfect as a first course, or paired with a salad as a light lunch.

Saturday, June 19, 2010

Tarte Flambée with Reblochon, Spring Peas and Ham



This is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham.  On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors.

Thursday, June 17, 2010

Leek Scapes





Leek scapes, the flower stalks produced by leek plants in June, are a once-a-year treat.  Resembling asparagus in flavor, they are versatile and delicious.  Here are three ideas for cooking with scapes, plus a recipe for braised veal.

Tuesday, June 15, 2010

Grange Favorites: Sixty Minute Rolls





These rolls are light, delicate, with a hint of sourdough, and are ready in about an hour.

Sunday, June 13, 2010

Blueberry-Ricotta Pancakes




These are the ultimate Blueberry-Ricotta pancakes:  lots of blueberries and fresh ricotta cheese for body and moisture, brown sugar and organic cornmeal for character, and buttermilk for lightness.  
 These are my favorite pancakes ever.

Saturday, June 12, 2010

Ricotta Cheesecake Brownies



These brownies are enriched with fresh ricotta cheese, both in the chocolate base and the cheesecake topping.  Just the thing for dessert after a June dinner.

Wednesday, June 2, 2010

Anadama Batards






Glorious Anadama Batards, the movie.   Long loaves of sturdy cornmeal and molasses-spiked bread, perfect to eat with homemade Camembert.  Here's the story of how they're made.

Tuesday, June 1, 2010

St-Germain Mini-Souffles






Individual souffles flavored with St-Germain, the delicious liqueur made from elderflower blossoms, served with fresh strawberry sauce.  Welcome Summer!