December, 2007 Archive

Thursday, December 6, 2007

pear crisps with vanilla brown butter

vanilla brown butter pear crisp

It has been seven days since I told you about the fennel ice cream I made last week, and indicated that I would be telling you about what I was going to pair it with (actually, I said “pear” it with, because I can never resist the opportunity to make people roll their eyes) within a day or two. And it’s been a week! My nerviness knows no bounds! How do you put up with this teasing? Will there be mutiny on the smittenkitchen bounty?

It’s probably not going to help when I tell you the following:

Vanilla
Brown Butter
Pear
Crisp

almondsvanilla brown butter pear crisp

Continued after the jump »

Tuesday, December 4, 2007

latke redux

latkes

When I brought you rugelach pinwheels last week, I told the story of watching women make this on the Martha Stewart Show and grumbling to myself about why they felt the need to change a cookie that was just perfect from the outset. Why fix what wasn’t broken?

Of course, in the end, the recipe yields the most delicious rugelach in the whole world–even if not better than the original, well-deserving of a heroic place aside them in your repertoire. But, I still stick to my original schtick, which is that if you have a recipe that works splendidly each time, there is no reason to change it.

Why repeat this today? Because I did it–yes, again. Along with a few more recipes from last Saturday’s Hanukah luncheon I hope to work my way through this week, I of course made a batch of latkes. Yet for some harebrained reason I chose to use a new recipe, and not one of the two I made last year that were flawless in every way. They ended up undercooked, then overcooked in the when I decided to finish them in the oven and though not a single person complained, I seriously need to work on practicing what I preach.

Maybe next year I’ll learn.

Happy Hanukah to those who celebrate it! May you eat many delicious latkes, even if you do not.

first night

Continued after the jump »

Sunday, December 2, 2007

ratatouille tart

ratatouille tart

When I made my version of baked ratatouille back in July, I had intended to follow up with suggestions of other things you could do with leftovers, or leftover ingredients, as I always have leftover components but have not yet found a store that will sell me two-thirds of one zucchini and a half an eggplant. I really hate having a quarter eggplant leftover, because I’m very unlikely to use it and incapable of throwing it away, so what usually happens is I stash it in the fridge where it gets forgotten about, rots, is found a month later as when I scream in horror and throw it away afterall, having flashbacks to that time I lived with three friends and we were cleaning out the fridge and found something completely awful way in the back and Dave said “sorry, that was my kiwi” and I was like, “uh, that’s a lemon.”

monday dinner

I digress. Here are some of the other ways we have used elements of this non-traditional “ratatouille”:

Continued after the jump »


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