December 2009

If you are snowed in and very happily exhausted after a few hours of cross-country skiing or sledding, you may want to settle into just a little bit of kitchen time to start preparing for Christmas week.

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Carrot & Coriander Soup

December 19, 2009

Serves 6-8 6 Tbls. unsalted butter 2 yellow onions, thinly sliced 3 lbs. carrots, peeled and sliced into 3/4″ pieces 1 bunch cilantro, with stems, washed (reserve some of the leaves to garnish) 1 jalapeno or 1/2 tsp. crushed red pepper flakes 1 tsp. Kosher or sea salt 1 Tbls. ground coriander 6-8 c. chicken […]

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Kohlrabi just barely makes it into the root vegetable category. The bulbous part that is generally eaten is actually a swollen stem which is only half submerged beneath the earth.

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3 small kohlrabi (about 2 inches in diameter) 4-5 tender inner celery ribs Mustard Vinaigrette Thoroughly peel kohlrabi and cut into fine julienne strips (a mandoline works best for this). Thinly slice celery. Toss with 1/3 cup of vinaigrette. Mustard Vinaigrette – from Vegetarian Cooking for Everyone by Deborah Madison. 2 Tbls. sherry vinegar 2 […]

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Basic Technique: Frying

December 8, 2009

If you are frying tonight for Hanukkah, good technique can determine whether your food turns out brown and crispy or just greasy

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Our winter Cook the Book pick is Monica Bhide’s Indian cookbook Modern Spice. We decided to feature this book as the weather turns cold and the holidays approach because we wanted to add a bit of heat and flavor to our meals both during the week and for entertaining. We are not suggesting that you […]

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A large piece of tenderloin makes a beautiful presentation, but it is pricey. This preparation takes about 1 1/2 hours total, largely unattended. Serves at least 10 5 lb. beef tenderloin, trimmed of fat 1/2 c. Dijon mustard 3 Tbls. extra-virgin olive oil 2 Tbls. finely chopped fresh rosemary 1 Tbls. ground fennel seed 1 […]

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A light dessert that takes advantage of the delicious citrus coming to market. Serves 6 1 1/4  c. fresh orange juice 3/4 c. water 1 c. sugar 3 sprigs rosemary, plus more for garnish Juice of 1 lemon 2 oranges 3 blood oranges 1 yellow grapefruit 1 ruby or pink grapefruit Creme fraiche Heat orange […]

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Monica Bhide’s recipe from her book Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen). Serves 6 “This dish is not only tasty (of course!) but has a very striking presentation. I have served it at many dinner parties just after guests have announced, “I could not eat another bite of anything. I am so […]

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Winter Menu

December 7, 2009

Deciding on the right menu can take time and thought and, if you plan to cook to entertain, it must be right for you and your guests

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