Parsnip Apple Soup
This is a delicate winter soup that can be served plain or made a little richer with cream. We have found that parsnips and oranges also make a good combination. For this variation, omit the apple and add about 3 tablespoons orange juice concentrate to the soup stock. SERVES 4 to 6. INGREDIENTS 2 […]
Red Bean Shiitake Mushroom and Ginger Soup
This takes a turn from the traditional bean soup. The woodsy wild mushroom and ginger flavors are perfect complements to the red bean. In cool weather, this makes a good first course for the Brown Rice, Almond, and Vegetable Croquettes with Roasted Onion-Miso Sauce. SERVES 8 to 10. INGREDIENTS 2 cups dried red beans 6 […]
SICHUAN CHICKEN THIGHS
Chicken thigh is the best part of the bird for me because its rich meat is tastier and stands up to robust flavors. This dish shows just how good it can be, cooked in a wonderfully sticky marinade. Shaoxing is a Chinese rice wine. You can find it in most supermarkets nowadays, but you could […]
PORK CHOPS WITH PEPPERS
You’ll be amazed at how two such simple things can taste so good together. The sweet and sour peppers cut through the richness of the beautifully sautéed chops and make for a really good, quick supper dish. As always when cooking chops, leave them to rest as long as you cooked them so that they […]
MUSSELS WITH CELERY AND CHILES
If you are worried about sustainability, the one seafood you can eat with a totally clear conscience is mussels. This recipe is a reworking of a classic moules marinières. Be sure to eat it with some good bread to soak up all those fantastic juices. SERVES 2 INGREDIENTS 2 pounds fresh mussels Olive oil […]
FISH PIE
I can never understand why most fish pie recipes require you to precook the fish in milk, then subject it to 30 minutes in the oven. No wonder the fish is often chewy or turned into mush. A nicer—and much quicker—way is to bake it from raw ingredients. Invest in a bottle of Noilly Prat—that, […]
RED MULLET WITH SWEET CHILE SAUCE
What I love about the Asian style of food is that it has made my cooking so much lighter and taken me away from using too much butter and cream. Red mullet is a sweet, robust fish that needs a lot of help with flavors (if you can’t find red mullet, striped mullet or sea […]
Italian Lentil Soup
This hearty soup can be a meal in itself, especially when served with bread and cheese. We like to use star anise in this soup’s stock. The anise adds a bit of Mediterranean flavor. SERVES 8. INGREDIENTS 2 cups lentils 8 cups Vegetable Stock 1&1/2 teaspoons salt 2 tablespoons olive oil 1 medium onion, […]
SEA BASS WITH FENNEL LEMON AND CAPERS
Cooking fish in individual foil packets, or en papillote, as they say in France, is a great way of sealing in all the flavors. The smell that hits you when you open them up is just phenomenal, so let everyone do their own at the table. Feel free to change the fish and aromatics, but […]
Miso Vegetable Soup
This recipe is only one variation of a Japanese vegetable soup that has endless combinations. Just remember to keep it quick and simple. Squash always adds richness, but you can create a sure winner with cooked, pureed carrots as well. Another delicious addition is seaweed—arame or wakame are the best varieties to use. Add bonito […]