Ramp Up the Flavor (Berkshire Eagle Column)
And again tonight we enjoyed ramps! I love adding them to pasta carbonara – coincidentally, the New York Times Cooking front page recipe today was artichoke carbonara! I wrote about ramp carbonara previously, and you can use the search feature to find other things I’ve made with ramps.
This past week I wanted to highlight this seasonal treat, so for my Berkshire Eagle column, I simplified my scallion pancake recipe to use store-bought pizza dough, with ramps (when in season) in place of scallions.
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Fish, for a Compliment (Berkshire Eagle Column)
As much as I love it when Hank grills fish – or anything for that matter – because of both the flavor imparted by the grill and the easy clean-up, there are times cooking inside is the way to go. Thicker cuts of fish do well in the oven, so I modified a favorite sauce into more of a topping for a roasting a piece of swordfish, and this became a recent Berkshire Eagle column. This method will surely garner compliments for your fish!
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Into the Fold (Berkshire Eagle Column)
I made this recipe again today! After making it umpteen times, I realized it would be worth writing up for a Berkshire Eagle column. I love how this template of sorts makes leftovers just a bit more special, and with minimal effort! We have more leftovers in the fridge from a dinner out last night, some red chile braised pork, and I’m already imagining how good it’ll be when I put that in another tortilla for lunch tomorrow!
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🎶 TRADITION 🎶 (Berkshire Eagle Column)
I’ve spent the entire weekend cooking and freezing food for Passover. But this recipe, though it can’t be made ahead, is super easy, and is everyone’s favorite, so I wrote about it for last week’s Berkshire Eagle column. We make it with regular (i.e., not kosher-for-Passover) noodles other times of year, and it’s such a hit that Wilson has often made it for holiday celebrations with his Camp Eisner friends!
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Who Was General Tso? (Berkshire Eagle Column)
Regardless of the origin of this pseudo-eponymous dish, all through the writing of this column and its appearance in the Berkshire Eagle, every time Hank and I saw the photo, we wanted to get up and make it again right away!
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Would You Like Wine In Your Meal? (Berkshire Eagle Column)
I use wine quite often in cooking, as well as other alcoholic beverages, but this recipe for “Drunken Pasta” takes that practice to the max!
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Cooking for My Loves (Berkshire Eagle Column)
It is quite fitting that this column appeared online on Valentine’s Day – although the print version came out the day after. It gives me so much pleasure to make favorites for my family and friends, so much so that some items have garnered new names such as “Tarte Robert,” “Rachel’s Za’atar Chicken,” or “Gâteau Richard,” or sometimes it’s just “Daniel’s favorite pasta.”
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Chicken Parm & More (Berkshire Eagle Column)
When I was in college, a dining hall favorite was chicken cutlets. Now it was nothing like what I see in college dining halls today – the ingredients and menus have changed – and those cutlets were likely acquired from a food service company, arriving frozen packed tight in boxes. But we loved them, especially because there were so many ways to eat them: on a sandwich, cut up on top of a salad, and more.
The dining halls are far in the past for us, but we make chicken cutlets at home, and most often enjoy them in the beloved Italian-American dish, chicken parm. But once you get set up to make the cutlets, it’s worth making more than one batch to serve several different ways over a few days.
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Fowl Play Soup (Berkshire Eagle Column)
The event that inspired this recipe – a soup and grilled cheese bar for lunch – was so much fun! Everyone loved making their various sandwiches and tasting all the soups! A couple weeks later, a friend was in bed with covid, and I brought her some of the leftover fowl play soup I had frozen, so I guess the moral is always to have homemade soup in the freezer.
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Lemon-Parmesan Breadcrumbs (Berkshire Eagle Column)
This hardly feels like a recipe, but it is an easy topping for pretty much any vegetable. For this past week’s Berkshire Eagle column I made it with zucchini, but I can’t think of anything that wouldn’t benefit from the lemony crunch of this topping!
I do make breadcrumbs from the ends of loaves of bread and keep them in the freezer so I can grab a handful whenever I need, and if you are so inclined this recipe would be a great way to use up such scraps. But it’s also wonderful with store-bought breadcrumbs!
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Easy Peas-y Tortellini (Berkshire Eagle Column)
Since school vacation began Friday at 11:15 a.m. (not like I was counting the minutes or anything!), I have been cooking a lot, especially things I don’t usually have the time or the energy to cook. Truth be told, I sometimes do make something a bit more involved or interesting, even, occasionally, on a school night. And then there are the days when I’m trying to fit dinner in between a faculty meeting and an evening Zoom meeting.
On days such as that, an easy go-to is what I wrote about for last week’s Berkshire Eagle column. You can even have all the ingredients as staples. As mentioned below, you can freeze heavy cream, and that would allow you to have this as a last-minute supper on a busy evening.
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Thai It Together (Berkshire Eagle Column)
As I wrote in the column below, and as I have mentioned in previous columns as well, sometimes I figure out what to make based on what items in the larder need to be used. This recipe turned out so wonderfully I wanted to share it, but I didn’t think it was anything close to an actual Thai recipe, even though I used Thai curry paste.
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CURRYING F(L)AVOR
Do you still have turkey leftovers? Are you tired of your 4th or 5th Thanksgiving meal yet? Over the years I have made all sorts of recipes, using leftover turkey in place of the ubiquitous chicken, from cuisines across the globe. They’re not so authentic, as the original recipes usually start with raw, not cooked, chicken, but still I’ve found it’s a great way to add flavor to your leftover repertoire!
The easiest way, however, is to use leftover turkey in a curried turkey salad, as I suggested in my Berkshire Eagle column this past week, which ran the day before Thanksgiving. Honestly, this is a favorite for leftover chicken throughout the year, and it always makes for what I call a “happy lunch day” at work!
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Berkshire Eagle Column: Thanksgiving Planning!
Thanksgiving hasn’t even happened yet, and I’m already planning for next year! We’ve been at an event this weekend, and in the course of conversations, I’ve invited some friends to join us for dessert this year, and others to join us next year! We are so blessed, and truly thankful, for the “framily” that enriched our lives.
Meanwhile, I have a shelf of the freezer already piled high with baked goods for this week, to be frosted, iced, or topped for Thursday, and I’ve ordered a variety pack of containers to send everyone home with leftovers.
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Berkshire Eagle Column: Twice as Nice!
Sometimes something as simple as a baked potato makes me happy, and I love the smell as it cooks. And other times it’s fun to take something simple and jazz it up a bit.
This past week in the Berkshire Eagle I did just that with twice-baked potatoes. The link is here, or scroll down, but also know that this is one of those recipes you can make your own! If you don’t eat meat, omit the bacon. Add caramelized onions or roasted veggies! You’re only limited by your imagination!
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Berkshire Eagle Column: Umami Makes It Great!
When I was testing recipes for the Berkshires Farm Table Cookbook, I frequently had to work on meat, vegetarian, and vegan versions of the same recipe. There is even a recipe in the “Meat” section of that book, collard leaves stuffed with meat, in the fashion of stuffed cabbage, that has a vegan version!
Ever since then, I have been mindful of ways I might adapt a recipe for different dietary needs. Although there are fierce debates over what makes a true pasta all’amatriciana, and I am under no illusions that the vegetarian and vegan versions below would ever be considered such by any Italian, I do think the adaptations I’ve devised here provide a quick and easy and delicious pantry recipe, whether you are cooking for meat-eaters or not. And it can certainly be gluten-free as well with your favorite brand of gluten-free pasta!
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Berkshire Eagle Column: Taking Bread & Chocolate a Step Beyond!
I know this week’s recipe highlights a product from a local bakery, but let it serve as inspiration! Even if you are not in the Berkshires, find a local, artisanal bakery and try making bread pudding with similar proportions.
Follow this link for this week’s column in the Berkshire Eagle, or just scroll down!
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Berkshire Eagle Column: Italian Chard Torte
I was so excited today when we arrived at Woven Roots to pick up our CSA share and again they had rainbow chard! And someone had put a bunch of it on the “swap table” so I traded one of our other items for a second portion. As I try to offer recipes that fit with the season, it’s not surprising that my column this past week included a recipe for chard.
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Dinner + Lunch Leftovers!
My kids have a fail-safe option when looking for gift ideas for me. They can always get a newly-published cookbook and I will be happy! This week, for my birthday, I got Melissa Clark’s new book, Dinner in One, offering recipes that only require one cooking vessel. Hank looked at it and said, “That’s just what you did with your last column!”
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You say tomato…
We have never before had a year with so many tomatoes from our two, small raised beds! Our home sits on a hill of solid rock, and in many spots there is hardly any soil, which precludes a big garden. So we limit ourselves to tomatoes and basil, belong to Woven Roots, a CSA, and frequent farmers markets for other fruits and vegetables.
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