RECIPE FROM GOOD TASTE. Order now.
One of my most favorite people in the world is my sister-in-law, Fishy. I was already living in the States when she became my sister-in-law, which is unfortunate on two levels. First, I don’t get to see her nearly as often as I would like, and second, I don’t get to experience her cooking.
My parents are always going over there for dinner and reporting back about delicious roast chickens and fantastic lamb. She is the expert at delicious, traditional, effortless comfort food and one of her best dishes, according to my mother, is her lemon and almond tart.
There really is nothing better than lemon and almond tart, particularly this one that is so densely citrusy, thanks to the puréed lemon. The almond extract and thick, moist texture makes it almost taste like marzipan, and the entire tart is heavenly.
Butter for baking dish
1 1/3 cups almond flour
1 teaspoon almond extract
8 tablespoons sugar
4 large eggs, separated
1 lemon, boiled in water for 20 minutes, seeds removed, then puréed to mash
Pinch of salt
1⁄2 cup confectioners’ sugar
1⁄2 cup toasted slivered almonds
Preheat oven to 375 degrees.
Butter a 9″ tart pan and line with waxed paper.
In a food processor, combine almond flour and 6 tablespoons sugar.
Separately combine egg yolks, 2 tablespoons sugar, lemon purée and salt, and beat until smooth and pale. Add almond mixture and combine.
Beat egg whites to soft peaks, add confectioners’ sugar, and combine. Beat 1 large spoonful of egg whites into almond mixture, then fold rest of almond mixture into egg whites.
Transfer to tart pan and bake for 35 minutes.
Dust with confectioners’ sugar sprinkled through a sieve and cover top with toasted slivered almonds before serving.
RECIPE FROM GOOD TASTE. Order now.
2 chickens, jointed into 8 pieces, seasoned
Zest of 4 oranges
2/3 cup fresh orange juice
1⁄4 cup honey
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
2 teaspoons finely minced garlic
1⁄4 teaspoon crushed red pepper flakes
Salt and pepper
2 large red bell peppers
2 medium onions
3 tablespoons olive oil
2 cloves garlic
1 cup short-grain brown rice
11⁄2 cups chicken stock
3⁄4 cup dry white wine
1 teaspoon tomato paste
1⁄2 large orange, cut into 1⁄2″ wedges, peel on
4 scallions (white bulbs and 3″ green), thinly sliced on diagonal for garnish
Rinse and dry chicken pieces and combine orange zest and juice, honey, soy sauce, sesame oil, ginger, garlic and red pepper flakes into a bowl for marinade. Stir well, coat chicken pieces and refrigerate at least 1 hour, or preferably overnight.
When ready to cook, season the chicken pieces with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into 6 strips. Likewise, peel the onion and slice into strips of approximately the same size.
Heat 2 tablespoons of olive oil in the casserole and, when it is fairly hot, add the chicken pieces—2 or 3 at a time—and brown them to a nutty golden color on both sides. As they brown, move them to a plate lined with paper towels, using a slotted spoon. Next add remaining oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
After that add the garlic and toss around for a minute or 2 until the garlic is pale golden, then stir in the rice and, when the grains have a good coating of oil, add the stock, wine and tomato paste. As soon as everything has reached a simmer, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid). Finally, scatter the wedges of orange in among them.
Cover with a tight-fitting lid and cook over the gentlest possible heat for 50 minutes to 1 hour, or until the rice is cooked, but still retains a little bite. Alternatively, cook in a preheated oven at 350 degrees for 1 hour.
Garnish with scallions.
RECIPE FROM GOOD TASTE. Order now.
This soup was a happy mistake. It came from one of those nights where I didn’t seem to have anything in the fridge other than a head of cauliflower that was well on its way to becoming inedible, a packet of pancetta and some stale parmesan.
I do always tend to have onions, garlic, carrots and cauliflower, and always stock in the pantry. When all else fails, I can always pull something together with the aforementioned and anything else I can find.
This was that night, and the truffle oil added the most delicious twist. For a whole winter, we ended up eating this almost every night.
2 ounces chopped pancetta 1 cup chopped onion
3 cloves garlic, chopped
3⁄4 cup chopped celery
1 head cauliflower
31⁄2 cups chicken broth
1″ cube parmigiano,
or any other strong cheese (reserve some cheese to sprinkle over the top to serve)
1⁄2 cup half-and-half
White or black truffle oil for drizzling
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft—a little over 5 minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Purée soup with a handheld blender, then add half-and-half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.
I made this with gorgonzola recently and it was amazing.
Now that summer is here, and seeing as I’m off to Nantucket tomorrow, here’s a sneak preview of one of my most favorite recipes. It’s one of my most favorite dessert dishes ever, and everyone who tastes it goes nuts for it. This isn’t my recipe, it comes from Bon Appetit, but this is probably at the top of my must-makes when people come for supper.
If you want to purchase my cookbook, it is only available for 27 more days here: bit.ly/janegreencookbook
Whipped Ricotta with Honey (serves 6)
We were on Nantucket, and meeting new friends of ours that had turned out to be old friends of Beloved’s parents, that he hadn’t seen since, well, birth. We were stuck with what to bring as a gift. Blue hydrangeas on an island that has an abundance of them seemed a bit…unnecessary, and we knew they would have plenty of wine, so we settled on dessert, a whipped ricotta with berries.Our friends were renting a house for the Summer that was listed for sale. It had been finished about five minutes before they moved in, and had more bells and whistles than anything I’d ever seen.They gave us the grand tour of this giant mansion, saving the best until last – a huge movie theatre complete with wall-to-wall dioramas of a busy main street, beautifully backlit, a steam room big enough for the Yankees and their friends, and a dedicated massage room.
It is freezing. Granted, it could be worse – we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don’t feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhere, God only knows where, and I am seriously considering stringing my new gloves through the sleeves of my coat, a la toddler-hood, because I know they’ll be lost in about three days.
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received (more…)