Potato Rosette

4 Tbsp unsalted butter, melted

4 Tbsp olive oil

coarse sea salt

1/2 tsp red-pepper flakes

3 lbs small potatoes, peeled 

4 shallots, peeled

8 sprigs thyme

Optional garnishes: crumbled goat cheese, crumbled bacon bits, chopped spring onions

Preheat the oven to 375°F. Then in a small bowl, combine the butter and the olive oil. 

Using a mandoline, slice the potatoes thinly and set aside. 

Locate an oval or round 1 1/2 to 2 quart casserole dish and pour in 4 tablespoons of the olive oil and melted butter mixture into the bottom of the dish and add several pinches of the coarse sea salt and red pepper flakes. Place the potatoes in vertical rings in the casserole dish, filling the oval or circle in a decorative manner. 

Slice the shallots with the mandoline and slip them in between the potato slices. Drizzle on the remaining butter and olive oil mixture, and season with the sea salt. 

Bake for 1 1/4 hours and then decorate with the thyme sprigs. Bake for another 30 minutes and then and garnish with crumbled goat's cheese or bacon bits of you like. 

If the potatoes are getting a little too brown for you cover them with a piece of foil. 

This potato dish is scrumptious! 

Colicchio & Sons, New York, NY

Colicchio and Sons is an absolute gem! It has a fabulous reputation, excellent reviews and the chef Tom Collichio seems to be quite the celebrity. The Chef's seasonal taster menu was the highlight of my trip to New York. What an exquisite and delicious menu, and the wine pairings were amazing. The service was impeccable, and I savored every single spoonful...

Wild Sturgeon Caviar, Farm Egg Yolk and Chive Creme Fraiche

Picnic Bay Scallop, Bouillabaisse Jus, Turnip and Basil

Squab, Brussels Sprouts, Black Trumpet Mushrooms and Pomegranate

Venison Rack, Butternut Squash and Chestnuts

Colicchio and Sons
85 10th Avenue, New York, NY 10011
(212) 400-6699

Rue 57, New York, NY

What a great spot to stop for lunch! A great variety of salads and more traditional fare such as burgers, lobster rolls and Reubens served with a twist. The atmosphere was vibrant and the service was superb. It was a like having lunch in Paris! And of course, I had to have a little New York cheesecake to finish off the meal.

Rue 57
60 West 57th Street
New York, NY 10019
(212) 307-5656

HK, New York, NY

HK was a wonderful find right near our hotel in the Port Authority neighborhood. It's super shiny and has an industrial feeling with lots of mirrors, glass and metal fixtures.
We stopped for breakfast and everything was done just perfectly. The eggs Benedict were just scrumptious, with spinach and red peppers, and then we shared a waffle which was a perfect second course. It looked beautiful served with some whipped cream, fresh fruit and a sprig of mint. They were doing a brisk business and the atmosphere was great. Definitely stop by when you visit NYC.

HK
523 Ninth Ave., 
New York,  NY  10018
(212) 947-4208

Strata Bread

1 lb loaf French bread, or any other bread you have
8 oz cream cheese
8 eggs
2 1/2 C milk
6 T butter, melted (optional)
1/4 C maple syrup
1/2 C apple sauce

Butter a 9" x 13" pan or casserole dish and set aside.
Cut the bread up into cubes, and put half of them in the casserole dish. Top with cubed cream cheese.
Pour on the apple sauce, and cover with the remaining bread.
Blend the eggs, milk, melted butter and maple syrup and pour over the bread with a spatula, pressing down to help the bread absorb the liquid.
Cover with plastic wrap and chill in the fridge for 2 1/2 hours or overnight.
Bake at 325º for about 35-40 minutes.
Serve with the warm apple sauce or maple syrup.
This dish is the perfect thing to make when you have guests visiting and you want to make breakfast super easy. Everyone loved this when I served it this week. 

Banana Bread

This is one of the most tasty banana bread recipes I've tried. It's a Nigella Lawson recipe, and I have to say it's a keeper!
2/3 C golden raisins
5 Tbsp Gosling's dark rum
1 1/4 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
9 Tbsp unsalted butter, melted
3/4 C light brown sugar
2 eggs, well-beaten
4 ripe bananas, mashed
1/3 C walnuts, chopped
2 tsp vanilla extract

Preheat the oven to 325 degrees.
Cover the raisins with the rum and microwave for about a minute. Cover with plastic wrap and set aside for about 15 minutes, before draining.
Sift the flour, baking powder, baking soda, and salt into a mixing bowl and stir.
In another large bowl, mix together the melted butter and brown sugar until the mixture begins to froth and bubble up.  
Add the beaten eggs and the mashed bananas. Mix together, then add the walnuts, drained raisins and vanilla. Add the dry ingredients in batches and stirring well each time.
Line a loaf tin with wax paper or lightly buttered foil, and then pour in the mixture.
Bake for about 1 1/4 hours until done. Allow to cool before slicing.

Clam Chowder

This is a very traditional clam chowder. I'm always tempted to add other seafood and fish but it's so good with clams why mess with a good thing?!

5 rashers bacon
1 onion, finely chopped
3 stalks celery, finely chopped
51 oz can chopped clams (reserve the clam juice)
2 C half and half (or heavy cream)
4 medium potatoes, peeled and cubed
1/2 tsp thyme
1/2 tsp oregano

This was just before I added the half and half!

Fry the bacon until it's well done and then set aside on paper towels to drain and cool. After a few minutes chop it up into tiny pieces, so that the smokiness will diffuse through the chowder. 
Meanwhile in a large saucepan gently sauté the onion and celery in butter for about 10 minutes, until they're cooked but translucent.
Add the clam juice, potatoes, bacon and herbs and simmer for about 15 minutes until the potatoes are tender. Check the seasoning and add a dash of salt and white pepper if needed.
Then add the clams, half and half and heat through very gently.
Let me know how it goes.

Bananas Foster

2 T butter, unsalted
1/4 C dark brown sugar
zest of one lemon (optional)
1 tsp vanilla
2 T dark rum (optional)
1 banana, sliced thickly 
1 C heavy cream, whipped with 1 tsp vanilla

Gently heat the butter, brown sugar and rum in a large frying pan. 
Cook the mixture over a medium high heat, stirring constantly until the sugar has dissolved. 
Lower the heat and add the banana slices. Cook for about a minute or two, ladling the sugar and butter mixture over the bananas. Gently toss the bananas and continue cooking for another minute, taking care to not overcook them. 
Serving suggestions:
1. Divide over two slices French toast and serve with a generous dollop of whipped cream. 
2. Divide over two bowls of vanilla ice-cream. 

Chicken Soup

3 T olive oil

2 T butter, unsalted

1 onion, chopped

5 cloves garlic, minced finely

2 stalks celery, chopped

3 carrots, julienned diagonally

3 T flour

5 C good-quality chicken or vegetable stock (or more if needed)

1/3 C white wine

4 sprigs of parsley, chopped finely (reserve some for garnish)

2 sprigs thyme, chopped finely

1/2 tsp oregano

2 bay leaves

3 potatoes, peeled and cubed (or 1 1/2 C cooked shells or macaroni)

3-4 cups roast chicken, shredded

1/2 C cream

salt and pepper to taste

Put the butter and olive oil in a large saucepan, and gently sauté the onions for about 3 minutes. Add the garlic, celery and carrots, and cook for about ten minutes. Sprinkle the flour over the vegetables and cook for another five minutes or so. 

Add the stock and the wine and bring to a boil. Add the fresh herbs and chopped potatoes. Check the seasoning, and lower the heat and cook for about 15 minutes until the potatoes are tender. 

Add the shredded chicken to the soup and gently stir in the cream. Add the cooked pasta, instead of potatoes at this point, and warm through. Remove the bay leaves, garnish with some chopped parsley and serve promptly.

Hawaiian Orange-Ginger Glazed Fish

This is one of those super tasty toppings which is very quick to make. It's a little on the sweet side, but ever so scrumptious! You can add a little more lime juice to add some extra sharpness if you like. 

Fish of your choice: sword fish, halibut or striped bass

Topping:
1/3 C mayonnaise
1/3 C marmalade
1/3 C plain yogurt
1T grated fresh ginger
1 tsp rice vinegar
1 tsp lime juice (or more to taste)
1/2 tsp orange zest
Salt and pepper to taste
1/4 C macadamia nuts
Spring onions, chopped, for garnish

Bake or cook the fish until tender.  Mix the topping ingredients together, and heat very gently. Drizzle over cooked fish of your choice, and garnish with spring onions. Serve with basmati rice and some veggies of your choice.

Waldorf Salad

This is one of those old-fashioned recipes, that has the perfect blend of sweetness, sharpness and crunch. You can add green grapes if you like, but it’s absolutely wonderful without them! The golden raisins complement the bitterness of the walnuts and are a delicious addition.
2 sharp apples, peeled and chopped into bite-size chunks
2 sticks of celery, chopped
1/2 C golden raisins
1/2 C mayonnaise
1/4 C plain yogurt
1/3 C walnuts, chopped and roasted
1/2 C green grapes (optional)
salt and pepper to taste

Mix all the ingredients together until they’re well blended. Feel free to add more mayo or yogurt as you wish to make the salad more moist and creamy.

Hager's Farm Market, Shelburne, Massachusetts

Hager's Farm Market is a true gem, located on the Mohawk Trail between Greenfield and Shelburne Falls. At this time of year they're in their glory with tons of fresh apples, pumpkins and squash. They have a great selection of baked goods and maple products.
You can check their website for daily specials—last week they had maple glazed ham on the menu, how delicious is that?!

1232 Mohawk Trail, Shelburne Falls, MA 01370
(413) 625-6323

Roasted Squash Soup

3- 4 assorted butternut, buttercup and acorn squash (to your liking)
3 T unsalted butter
3 T olive oil
1 yellow onion, chopped finely
4 C vegetable stock
6 oz cream cheese
salt and pepper to taste 

Preheat oven to 350°F.

Clean and wash the squash thoroughly. Cut in half, scoop out and discard all the seeds and stringy bits.
Place them cut side up on cookie sheets lined with foil. Drizzle with the olive oil and dot with butter.
Roast for about 1 1/2 hours until the squash is tender. Set aside to cool.
Meanwhile, sauté the chopped onion in a little olive oil until golden brown and set aside.
After the squash has cooled, scoop out the flesh and discard the skins.
Put the cooked squash, onions and the vegetable stock in a large pan and slowly bring to a gentle simmer. Check the seasoning and adjust to taste.
Cook the soup for about 20 minutes, adding a little more stock if the texture is too thick.
Add the cream cheese in small spoonfuls, blending it in to the soup with a wooden spoon.
Finally, either purée the soup in batches using a blender or use a stick blitzed.
Serve with some whole grain bread and butter. Enjoy!

Cream Cheesy Apple Pie

This is the time for apples in New England! And this is truly a scrumptious apple dessert! You could make it with a store-bought pie crust, home-made pastry, or even a graham cracker shell. The cream cheese adds a certain moisture and sharpness which goes perfectly with the apples and cranberries. This one's definitely a keeper!

 

 

Base:
8 oz cream cheese (softened in the microwave for 30 seconds)
1/4 C brown sugar
1 egg, whisked
Store-bought pie crust, home-made pastry or graham cracker shell

Filling:
2 to 3 cups of apples, peeled and chopped
1/2 C dried cranberries (soaked in orange juice for 10 minutes and drained)
1/2 tsp cinnamon
1 C apple sauce

Topping:
1/3 C flour
1/3 C oats
1/4 C brown sugar
1/2 stick of unsalted butter, chilled and grated
1/3 C walnuts, chopped

Method:
1. Pre-heat the oven to 375 degrees.
2. Mix the softened cream cheese and 1/4 C brown sugar with a wooden spoon until well-blended. Add the egg and spread the mixture onto the pie shell base.
3. Mix the chopped apples, cranberries, 1/2 tsp cinnamon. Stir in the apple sauce, and  pour over the cream cheese mixture.
4. Mix flour, oats, 1/4 C brown sugar, and 1/2 tsp of cinnamon. Cut in the butter and rub the mixture until it resembles breadcrumbs. Then add in the chopped walnuts.
5. Bake for about 45 minutes until golden brown. Serve with whipped cream or vanilla ice-cream.

Whately Inn, Whately, Massachusetts

• The Whately Inn is a delightful restaurant in a colonial farmhouse setting. The dinners include a soup or salad, and a dessert which seems to be a more European concept these days. The lemon lush dessert was delicious and a perfect way to end the meal. Definitely stop by when you’re in the area!
• 93 Chestnut Plain Rd

• Whately, MA 01093

• 413-665-3044
• 
  

Striped Bass and Bluefish

There's nothing quite like freshly caught fish! And what a bumper catch it was, they were caught in the morning in the waters off Galilee, Rhode Island, and in the frying pan later that afternoon ready for supper. I cooked up some striped bass with fresh tomatoes, onions, mushrooms, green pepper, oregano, olive oil and garlic. It was so fresh and flavorful, and went just perfectly with a nice glass of red wine.
I must say the striped bass and bluefish fillets looked just gorgeous as I cleaned them in the sink, all sparkly and sequined. How can it get better than this?

Apple Coconut Crumble

Filling:

2-3 cups apples, cored, peeled and roughly chopped
1/3 C brown sugar
1 tsp cinnamon

Topping:
1/2 C butter, chilled
1 C brown sugar
3/4 C flour
3/4 C oats
1/3 C organic unsweetened coconut
1 tsp cinnamon
1/4 tsp salt

Preheat the oven to 350º.

To make the filling:
Gently cook the apples, brown sugar and cinnamon on medium heat for about 20 minutes or so, until the apples have softened and are half-cooked. Pour the apples into a lightly buttered casserole dish or into an oval Le Creuset baking dish. Set aside while you make the topping.

To make the topping:
Mix all the ingredients in a large bowl, except for the butter.
Grate the chilled butter and add it to the dry ingredients. Rub the mixture until it resembles large breadcrumbs. 
Sprinkle the topping over the apple mixture and bake for about 45 minutes. If the topping is getting too dark cover with a piece of foil for the last few minutes of the cooking time.

The coconut in this crumble is just absolutely delicious. I don't think I'm ever going to make another crumble without adding coconut. Enjoy!