Easy Eggplant and Ricotta Rolls with Ajvar (or Tomato Sauce)

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These little rolls of roasted eggplant with a ricotta filling and a simple sauce are minimal work and make a satisfying appetizer or side dish.

I sauced mine with ajvar, a mild spread of roasted red peppers that is …

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Polenta With Sauteed Chard and Gorgonzola

As fall closes in on winter, the cold weather greens and warm, filling grains figure more in our cooking. A lazy weekend day meant I had time to make polenta the slow way instead of using the quick cooking (but not instant) de La Estancia brand. I followed Marcella Hazan's "no-stir" method, which really isn't …

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Farro Salad With Chanterelles, Fennel and Apples

Farro salad with chanterelles, fennel, apples and parmesan

This is my second take on chanterelles and farro. The first one was a hot entree, with sauteed apples. Today’s variation is a salad, with shaved apples, fennel, and parmesan. The first dish used an apple “balsamic” vinegar to make an emulsified butter sauce. For the salad, I …

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Farro with Chanterelles, Apples, Apples and Apples

Farro, chanterelles, and King apples

Chanterelle mushrooms are one of those magical ingredients which speak of fall, like asparagus in spring, or tomatoes in late summer. Sauteed, they pack a ton of flavor and there really is no substitute. My friend Will recently gave me a few beautiful King apples from his tree, and immediately I …

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Blueberry Napoleon with Crème Fraîche and Raspberry Powder

Blueberry Napoleon with crème fraîche and Raspberry Powder

I didn’t make this to be a Fourth of July dessert, but I realized afterwards that it bears some kind of metaphoric resemblance to an American flag, except that the stars are blue.

I made some rectangles out of a pastry dough, and layered them with Crème …

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What’s In My Pantry Part 1 – “Quick Reach” Liquids

I thought it might be fun to do an occasional post of what I've got stashed away in different parts of the kitchen.

This first batch are the items I keep right on the counter, for sauteeing, deglazing, making quick sauces, and adding little hits of flavor. I put the Frantoia in the middle because …

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Pumpkin Ravioli With Broth And Beans

Pumpkin ravioli with a simple vegetable broth and white beans

I made these pumpkin-filled ravioli after reading Paul Bertolli’s astounding Cooking By Hand (which I reviewed last week). I made so many that I ended up freezing half and eating them three times. The first time, we ate them with a simple brown butter sauce and …

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