CARAMEL PUMPKIN CREME BRULEE

Dark brown sugar gives this pumpkin creme brulee a rich caramel flavor. Think about making this for dessert at the holidays for a change of pace. SERVES 6   INGREDIENTS 2 cups heavy cream 3/4 cup firmly packed dark brown sugar 5 large egg yolks 1 cup canned pumpkin puree 1/2 teaspoon ground cinnamon 1/2 […]

GINGER CREME BRULEE

Crystallized ginger lends an exotic flavor to these creamy packages, for a perfect ending to an elegant meal. Serve the cremes bnllees with lavender or poppy seed shortbread cookies. SERVES 6   INGREDIENTS 2 cups heavy cream 3/4 cup granulated sugar 2 tablespoons crystallized ginger, finely chopped 5 large egg yolks 2 cups water 1/4 […]

CHOCOLATE CREME BRULEE

Dense, smooth, and outrageously rich, this version of creme bnllee has to be one of my favorites. I love serving it to surprised guests, who think that vanilla is the only flavor that creme bnllee comes in! Be sure to use a good-quality chocolate, such as Guittard, Ghirardelli, Lindt, Scharffen Berger, or Valrhona. SERVES 6 […]

CLASSIC CREME BRULEE

A classic creme brulee is a perfect dessert; it emerges from the pressure cooker silky smooth, creamy, and fragrant with vanilla. If you’re not familiar with vanilla bean paste, it’s worth giving it a try. SERVES 6   INGREDIENTS 2 cups heavy cream 1/2 cup granulated sugar 5 large egg yolks 2 teaspoons vanilla bean […]

CREMINI WILD RICE WITH TOASTED ALMONDS

Meaty cremini mushrooms are actually midget portobellos. With that connection established, you won’t be surprised to learn that this dish has a hearty, stick-to-your-ribs quality that complements roast prime rib, grilled pork chops, or steak. The garnish of toasted almonds gives the dish extra crunch. SERVES 6   INGREDIENTS 1 cup wild rice 4 cups […]

FRUITED WILD RICE

With its crunchy texture, wild rice pairs well with dried fruit and a snappy Granny Smith apple. This is terrific for stuffing Cornish game hens or to serve as a side dish with roast turkey, chicken, or pork. Feel free to vary the fruit to suit your family members’ tastes. SERVES 6   INGREDIENTS 1 […]

BASIC WILD RICE

Nutty, chewy wild rice can turn an ordinary dinner into an occasion because it’s a little out of the ordinary. It cooks beautifully in the pressure cooker and can be refrigerated or frozen to use later in casseroles, salads, soups, and pilafs. MAKES 4 CUPS   INGREDIENTS 1 cup wild rice 4 cups chicken or […]

SWEET PEA CORN AND PANCETTA RISOTTO

Sweet and smoky, this colorful risotto is almost a meal in itself. Serve it with grilled or roasted chicken, salmon, or shrimp. SERVES 6   INGREDIENTS 4 tablespoons unsalted butter 2 pancetta slices, finely chopped ½ cup finely chopped sweet onion, such as Vidalia 1½ cups Carnaroli or Vialone Nano rice ½ cup dry white […]

RISOTTO WITH GORGONZOLA AND RADICCHIO

I call this risotto IIred, white, and blue” because it’s garnished with thinly sliced radicchio and includes a cupful of Gorgonzola cheese. Serve this when roast or grilled beef is on the menu. Begin the meal with a wallop of flavor or serve the risotto as a side dish. SERVES 6   INGREDIENTS 3 tablespoons […]

ARTICHOKE RISOTTO

I have the pleasure of teaching at La Combe in Perigord, in the Dordogne region of France. One year, I was there when artichokes were in season, and we had them at every meal. This risotto was served one night as the first course, a very special one, before our dinner of roast baby lamb. […]