Monthly archives of “July 2011

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Cream of Golden Summer Squash

Didn’t I just make this soup? Summer time vegetables are terrific to turn into soups which can be served both hot and cold. As you can see, the basic template for a puréed soup is pretty simple, and infinitely adaptable: 1. Sauté your alliums (onion, shallots,… Read More

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Cream of Carrot Soup with Cumin and Honey

With puréed soups, sometimes I use water, not stock for the base. If the vegetables are lovely and in-season, I just want a pure taste with minimal distractions. Carrots pair well with cumin, and the honey heightens their natural sweetness. Ingredients: 1 knob of butter… Read More

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Nigel Slater’s Blueberry-Pear Cake

One of my favorite books is Nigel Slater’s The Kitchen Diaries. Part cookbook, part, well, diary, longtime Observer columnist Slater takes you through a year in his life food-wise. He doesn’t give an entry for every day (and some days he doesn’t even cook at… Read More

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Andouille Pigs-In-A-Blanket

What’s cuter? Pigs-in-a-blanket, the name “pigs-in-a-blanket,” or real pigs in blankets? Regardless, whoever came up with pigs-in-a-blanket is a complete genius! Pigs-in-a-blanket can go upscale. You could use nice puff pastry, and nestle your “pigs” in flaky baskets of buttery goodness. But is that going… Read More

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Steak and Eggs

Do you really need a recipe for steak and eggs? The title pretty much says it all. However, I did manage to distill the instructions into three easy steps . . . and in haiku too! How to prepare: 1. Room temperature. Season with salt… Read More

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Freshly Shucked Peas

This crazy spring/summer has been a little bit of a wrench in what has been coming to market lately. A shortened period of sweet, delicate spring vegetables, and an early arrival of things like squash. In any case, freshly shucked peas are wonderful — despite… Read More

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