Like my favorite chocolate cupcakes (posted separately), these are a little bit of work, but they're so very good. And they are like a primer in that you can change the extract, add citrus rind or fruit, use your imagination. But the basic recipe, by way of the LA Times, is a gem.
Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month.
From Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier. This can be made with either butter or olive oil, but if you use the oil make sure it is a really good one with a flavor that will complement the other ingredients. Clothilde suggests garnishing with very thin zucchini slices, sprinkling with 10x or glazing with bittersweet chocolate; I go for confectioner's sugar sifted through a doily or stencil.
From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels.
Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.
Named for Chef Jose Garces' newest Philadelphia venture, these pecans are lovely with a drink. Use the hot sauce of your choice--I like Crystal or Sriracha--and make it as hot as you like--I prefer just a hint of a burn. Time does not include cooling time.
This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. "As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slower-cooked versions," the authors write.
Here, a boneless pork loin is stuffed with a flavorful herb-and-garlic mixture, then roasted with fresh pears and leeks. A creamy mustard pan sauce adds the finishing touch to this succulent dish. From Williams Sonoma.
Little nuggets of fresh mozzarella cheese, known as bocconcini, are breaded and deep-fried, then paired with a piquant tomato sauce for dipping. Adapted from chef Nate Apleman of SPQR via Williams Sonoma.