These little cornmeal pancakes are a Southern classic with a California twist. The lore is that they once were made on the blade of a garden hoe over an open fire. They’re heavier than crepes but still fluffy. Hoecakes are versatile with both salty and sweet toppings; try them as appetizers with salty smoked salmon or as full-size pancakes with syrup.
Celebration IPA season is a magical time at the brewery as we toast the start of the holiday season. Celebration IPA is layered with citrus and rich sweet malt notes which pair nicely with the bitterness of the chocolate and accentuates the citrus zest in the crust. The ginger adds a little punch to tie it all together.
INGREDIENTS
The savory taste of this lemon, butter, and white wine sauce with capers over fish has made it a melt-in-your-mouth favorite in our family. The secret addition of cornstarch to the flour really helps the light coating stay on the fish while it cooks. Where we live in South Florida there is a wide variety of snapper available, such as red, hog, mutton, and yellowtail. All are delicious, and if you don’t have access to those varieties, another mild, white, flaky fish will work nicely.
Linguine with clams, white wine, fresh garlic, lemon, and parsley– Francis Lam’s One is a nod to a childhood dish his parents used to make when family or friends came for dinner. It’s a simple and loose recipe that can be adjusted based on desire– add more wine and butter to make it more saucy, use additional clams for extra dinner guests, add herbs, or not depending on what you have on hand.
When I apprenticed at Taillevent in Paris, the pastry chef spiked his chestnut cakes with vintage rum. I prefer to drizzle them with melted chocolate or eat them with chocolate ice cream or Milk Chocolate Sorbet. The dense, rich consistency of these mini cakes may remind you of flourless chocolate cake—except they’re less sweet. They keep well, so the recipe makes three. Wrap the extras tightly in plastic and stash them in the refrigerator for up to 4 days or in the freezer for up to 2 months for a ready-made treat when a friend drops by for coffee. Unwrap and pop them into a 350°F oven for 6 to 8 minutes before serving. Chestnut cream is a sweetened chestnut puree. It’s available—as are candied chestnuts (marrons glacés)—from gourmet shops and online sources including amazon.com, which carries my favorite brand, Clément Faugier chestnut spread with vanilla.
This spring green vegetable gnocchi has all the flavours I love about spring in one bowl. It’s light and fresh and a quick and easy weeknight meal that will boost your vegetable intake, and feed that longing for a delicious supper after a long day. I use frozen peas and baby spinach, but you can also use purple sprouting broccoli, asparagus or chard.
WHEN YOU BAKE APPLES with caramel sauce, you get a juicy mixture—juicier than a traditional apple pie filling, because there are no thickeners. You also get one that’s less sweet— “burning” the sugar to caramelize it gives it pleasantly bitter undertones. These are the characteristics that make this filling a good match for a topping that’s sweet, earthy and crunchy. It’s a topping that began life as streusel and ended by welcoming whole wheat flour (the earthy element) and oatmeal. You can swap the apples for pears or make this with quinces or, better yet, a combination of quinces, apples and/or pears. While you’re fiddling, think about adding toasted nuts (walnuts or pecans) to the mix.
Florentines are pretty little lacy cookies, studded with sliced almonds and dipped in chocolate. These were in my childhood cookbook and I could not make enough of them. They are so simple to make and yet so elegant. Give these to close friends and loved ones.
RICE PILAF WITH ORZO ŞEHRİYELİ PİRİNC PİLAVI
Region: İzmir, all regions