I call this a pear or apple tart because it is equally good with either fruit, or some combination of both. The possible permutations of fruit options is nearly limitless as you can use the same fruit for the pureed filling and the sliced fruit topping, or different varieties of the same fruit for each, or entirely different fruits if you wish.
The Wichcraft Tuna Melt and a Giveaway
A few months back I was invited by my friends at Share Our Strength to attend the Boston premier of Chef Tom Colicchio's film, A Place at the Table. The film, co-produced by his wife Lori Silverbush, is a riveting tale of hunger in America.
50 Million Americans—1 in 4 children—don’t know where their next meal is coming from. A Place at the Table tells the powerful stories of three such Americans, who maintain their dignity even as they struggle just to eat. In a journey that will change forever how you think about the hungry, A Place at the Table shows how the issue could be solved forever, once the American public decides—as they have in the past—that ending hunger is in the best interests of us all.
Classic Fudge Walnut Brownies
Are you a fan of brownies so rich and dense that if you close your eyes when taking a bite you think you're actually biting into a piece of fudge?
No?
OK then, why don't you toddle along……today's post is clearly not for you.
Pasta with Arugula Basil Pesto and Crisp Serrano Ham
I love a good pesto genovese as much as the next guy, but by the time late summer rolls around I've eaten enough basil pesto to choke a horse, and I'm looking to shake things up a bit to keep me from suffering pesto-palate fatigue. This dish does just that by adding peppery arugula and sweet spring peas to the pesto along with the basil. The resulting pesto looks like a traditional genovese but will surprise your taste buds with a flavor complexity that a plain old basil pesto just can't deliver.
Mussels with Coleman's Mustard Cream
This dish, what the French would call "Moules a la Moutarde", is traditionally made with a dijon mustard but when my friends from Coleman's Mustard sent me a beautiful collection of their dry and prepared mustards to try, I couldn't resist giving this classic French meal a British mustard make-over!
The results? Jolly good nosh, if I do say so myself….the Dog's Bollocks, really!
Roasted Halibut with Sherried Chorizo and Breadcrumbs
Well it should, because I posted a cod dish like this not too long ago. Normally, given the dish's similarities I wouldn't have posted this one so soon after the other, but it was so stinkin' good that I couldn't resist. Plus, it's different enough that it might appeal to some folks who took a pass at the first one.
Roasted Strawberry and Buttermilk Ice Cream
Hey gang, guess I spoke too soon when I told you that with summer travels over we were ready to roar back into the Oui, Chef kitchen to share some great new recipes. It's been over a week since my last post…..oops.
Truth is, our summer schedule has been busier than anticipated and has kept me from my regular twice a week posting schedule as of late, and circumstances are unlikely to change until all the kidlets are back in school. I really do miss being here with you all more regularly, and am looking forward to things getting back to normal as all of the kids start heading back to school in a couple weeks.
ANZAC Biscuits
After a few weeks off for summer travel, we are starting to get things rolling again here in the Oui, Chef kitchen. To celebrate Arthas and Boris' return from their trip to Australia I decided to whip up a batch of these deliciously "Down Under" ANZAC Biscuits.
Why the funny name?
Because ANZAC stands for Australia and New Zealand Army Corps, a WWI fighting corps after which the biscuits (cookies) are named. It turns out they rose to fame because their ingredients (notably a lack of eggs) allowed them to travel well when shipped from home to soldiers on deployments in WWI. Of course, their fame might be due to the fact that they are dead simple to make and are an alluring blend of sweet, salt and crunch.
Onion Carbonara
No, you aren't hallucinating, the title of this post is ONION Carbonara, and yes, I already know what you're thinking because I thought the same thing too when I first heard about this dish.
"He must be insane…there's no way anybody would eat a whole bowl of onions masquerading as pasta, I don't care how much bacon and cream you throw at it!"
That's right, I thought those exact same thoughts so I know where you're at, but stay with me because as odd sounding as this dish is, it totally rocks.
Asian Cabbage Salad
Not sure why, but I almost never buy cabbage to use as a salad green. It's a shame really because it can add such great color and crunch to lots of salad preparations, and so shouldn't be reserved for just making slaws or braising. For those of you who have only had cabbage cooked to within an inch of it's life in a boiled dinner, or served up along side some bratwurst, this dish will be a revelation for you. Raw cabbage is a crunchy treat that you'll find yourself adding to all sorts of salads to give them some structure.
