These small cornmeal “pancakes” are beautiful, sturdy hosts for the likes of thinly sliced prosciutto or smoked salmon with creamy herbed cheese or a flavored mayo.
Author: chefalice
A mandoline set at the thinnest level will make quick work of slicing a sweet potato, but it’ll take some patience to cook your way through the towering mound of slices. The results will be rewarding, though, for the effort involved. I don’t advise baking them if you plan to serve the chips with dips and spreads; they tend to shrivel up, leaving very little surface. Don’t bother to peel them first if you’re slicing them thinly; the fine ring of skin gives them character. If serving these without a dip, consider sprinkling on some fresh lime juice and rosemary…
This salad is spring perfection, though you can make it anytime you can find good asparagus and fennel in the market. It’s easiest to make this with a mandoline. In fact, unless you have killer knife skills, you might want to invest in one for this. Part of what makes this very simple combination of ingredients work so well is that the veggies are cut into deliciously paper-thin slices. When I have my Everyday Vinaigrette ready to go, I’ll use that, but this salad is best with an even simpler dressing that you can make on the spot. It’s also…
Sometimes mistakes can lead to breakthroughs. We had, originally, set out to create something not far from a giant savoury loaf-like scone, or a richly flavoured soda bread, but it just wasn’t working. We made it flatter and, although it baked better, it still didn’t taste of much. Discouraged, we went home for the night. The next morning, Gerry Moss (bless his soul) decided to cut our abandoned loaf into thin slices and toast them in the oven. Suddenly we found ourselves with something incredibly delicious crisp, savoury and moreish. Whether the flavours needed that extra time to come together,…
You might not think crackers are much to get excited about so why would you make them at home? But these are a different beast entirely these are the crackers that ate London and that London can’t stop eating. Deeply savoury and fragrant with seeds, they’re so moreish that they should carry a health warning, and so simple to make that it’s all too easy to feed your addiction.
These sausage tarts are the savoury sisters of our Raspberry, Rhubarb and Custard Brioches, and the method of forming and filling them is exactly the same. Making your own sausage mix takes no time, but it’s the best way to ensure you have it just the way you like it, and avoids the nasties that lurk in some shop-bought sausages.
I love to be the one to carve a Sunday beef roast, largely because it gives me nibbling access to the flavorful crusty outer edges. I think of this recipe for basic beef jerky as a way to re-create that chewy, slightly spicy, delicious part of the roast. Good old-fashioned garlic powder, salt, pepper, and bit of smoky paprika make for a wonderful seasoning combination that lends a bit of Sunday roast appeal even when you’re trekking along a rugged trail or satisfying an afternoon snack craving.
We wanted to kick up the flavor of roasted butternut squash without resorting to a cloyingly sweet or excessively rich treatment. For a more balanced and nutritious approach, we used a light hand with bold-flavored pistachios and briny feta. First, to get perfectly cooked squash, we peeled it to remove not only the tough outer skin, but also the rugged fibrous layer of white flesh just beneath, exposing the vibrant orange, supremely tender flesh full of beta-carotene. To encourage the natural sugars in the squash to caramelize, we used a hot 425-degree oven, placed the squash on the lowest oven…
Creamed spinach is hard to resist, but the healthful benefits of spinach, such as iron and vitamin K, are canceled out by the butter and cream. Seeking a healthier route, we were pleased to find the tanginess of yogurt paired even better with spinach’s earthy flavor. To emphasize the yogurt’s tang, we added lemon zest and juice and drizzled it over our garlicky spinach. To elevate the flavor, we sprinkled on dukkah, a power-packed Middle Eastern blend of ground roasted chickpeas, nuts, and seeds, which lent a nice textural contrast. Two pounds of flat-leaf spinach (about three bunches) can be…