October 2007

Thanksgiving Bird

October 31, 2007

Preparing for the feast is half the fun and, if you are hosting, you must organize and plan well

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adapted from Ruth Rogers and Rose Gray’s Italian Country Cookbook. Serves 6 4-5 lbs. boned loin of pork, rind and most of the fat removed* Sea or Kosher salt and freshly ground black pepper to taste 2 Tbls. olive oil About 6 c. whole milk 4 Tbls. butter, unsalted 5 cloves garlic, peeled and halved […]

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If not quite ghoulish, this humble Italian one-pot dish is a Tuscan classic and can be kept cooking at a very low temperature on the stovetop while you’re out trick-or-treating. A pork loin is slow-cooked in milk long enough for the milk to coagulate into delicious, but unattractive, curdled clumps of milk protein. Suspend your […]

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Homemade Ginger Ale

October 25, 2007

Serves 6 3 c. ginger, peeled and sliced 3 c. sugar 3 c. water 2 qts. soda water lime wedges 4 mint sprigs Mix ginger, sugar, and water in a saucepan and bring to a slow simmer. Reduce by half and strain. As the liquid cools it will become syrupy. In a tall glass of […]

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Homemade Seltzer

October 25, 2007

According to The New York Times, “plain tap water has become the surprise food fashion of the year

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Shopping the Perimeter

October 22, 2007

When it comes to grocery shopping we all have our habits � the same stores we shop,

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Adapted from Alice Waters’ The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. The peak season for fresh, farm market turnips is from October – February. The small, young turnips called for in this recipe have a delicate, slightly sweet taste, as do their greens (which are rich in Vitamins A […]

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Black trumpet mushrooms Good olive oil Butter, softened Sea or Kosher salt and freshly ground black pepper Fontina Cheese, sliced White truffle oil Two 1/2 -in slices of fresh-baked Pullman (white sandwich) bread Heat small fry pan over medium-high heat; adding just enough olive oil and butter to coat the pan. When hot, add mushrooms […]

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Japanese Vinaigrette

October 18, 2007

Makes 1 cup A terrific marinade for shrimp, chicken, and seafood; great as a salad dressing; or use as a dipping sauce for tuna, halibut, or yellowtail sashimi). 1/2 c. peanut oil 2 Tbls. soy sauce 1 Tbls. toasted sesame oil 2 Tbls. rice wine vinegar 1/2 Tbls. lemon juice 1/2 Tbls. lime juice 2 […]

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“Affogato di gelato” is the perfect dessert to stay up late and keep the party going. Serve in small tea or demitasse cups. Place a small scoop of vanilla ice cream in each cup, drizzle with warm espresso and Kahlua.

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