Tomato soup is probably my most nostalgic food from childhood. It was always my mom’s go-to comfort food in the kitchen when I was young, from sick days to snow days – or any day we needed a soothing bowl of soup at home. Full disclosure, it was always condensed Campbell’s Tomato Soup. From a…
RASPBERRY COMPOTE
Once cooled and stored in the refrigerator, this compote will last up to three days. It’s excellent on toast for breakfast. Raspberry Compote makes 1 cup Ingredients 1 pint fresh raspberries, about 12 ounces 1/4 cup granulated sugar Rinse raspberries well and drain. Combine half of the berries with the sugar in a small saucepan…
SIMPLE TOMATO SALAD
This salad is one of the easiest dishes you can make all summer. No cooking is required. It’s delicious on its own but if you’d like to dress it up for entertaining add a platter of grilled baguette slices and some fresh mozzarella with a drizzle of balsamic vinegar. Simple Tomato Salad makes about 6…
CRATE COOKING: SUMMER
Basic Crate Here are my Basic Crate items for Summer. Beginning with these ingredients you can create dozens of meals once adding seasonal produce. Think of the Basic Crate as a foundation for making perfectly simple food. Baguette Butter, Unsalted Cheese, Fresh Mozzarella Cream, Heavy Eggs Gnocchi Lemons Olive Oil, Extra Virgin Peppercorns Ribs, Baby…
PEA AND PROSCIUTTO PASTA WITH RICOTTA
While you could easily add bacon or pancetta to this pasta I like the deep, salty flavor of crispy prosciutto as it pairs nicely with the creamy ricotta. After a quick sear in the skillet the prosciutto becomes very lean and easily crumbles. Prosciutto can come with a hefty price tag but a little goes…
ASPARAGUS FRITTATA
Blanching is one of my favorite ways to prepare spring vegetables. Briefly cooked in salted, boiling water and then shocked in an ice water bath, the food tastes clean. Salt – my favorite ingredient – is what brings out the natural flavor. Have your ice bath prepared before you begin cooking the asparagus. INGREDIENTS 2…
PEA SOUP WITH CRISPY PROSCIUTTO AND CROUTONS
I’m always amazed at how bright and green this soup turns out. It’s delicious hot or cold, making it great for a spring picnic. Frozen green peas are excellent, too, when fresh are not in season. Double the recipe and freeze some for a rainy day. While it’s great plain and simple, I like to…
SPRING PANZANELLA
Easier than poached and far prettier than hard boiled, these non-fussy, six-minute eggs are my favorite. The white is firm and set while the yolk is slightly runny and adds a bit of creaminess to each panzanella bite. The eggs can be cooked and peeled three days in advance, as long as they’re stored in…
PEA PURÉE TOASTS WITH FRIED EGGS
Move over, avocado toast! Here’s an open-faced egg sandwich that will have you starting your morning with a hint of minty green. It’s comfort food with fresh, springy flavor. Skip the fork and knife and eat with your hands. Ingredients 1 baguette, about 10 ounces 2 tablespoons extra virgin olive oil, plus extra for brushing…
CRATE COOKING: SPRING
Basic Crate Crate Cooking is for anyone who wants to simplify their cooking using fewer ingredients. Here are my Basic Crate items for Spring. Beginning with these ingredients you can create an infinite amount of meals once adding seasonal produce. Baguette Cheese, Ricotta Chicken, Whole Eggs Lemons Mustard, Dijon Olive Oil, Extra Virgin Pasta Peppercorns…