Butternut, acorn, hubbard, turban, kabocha, sweet dumpling, gold nugget, delicate, buttercup, and pumpkin are all fairly similar in taste and texture and can be substituted for one another in most recipes, including soups. (Spaghetti squash–which is also a winter squash–is similar to the others in taste, but has a naturally stringy texture, and therefore is […]
Fresh Strawberry Shortcakes
January 1, 2009 by Leave a Comment
Everyone loves strawberry shortcake – it’s the sign that spring has truly come. That said, we suggest that you make this only when strawberries are in season. The shortcakes are like sweet biscuits and very easy to make.
Chive Oil
January 1, 2009 by 1 Comment
Makes about 1 cup chive oil 1 cup chopped fresh chives ½ cup chopped fresh parsley 1 cup olive oil 1 teaspoon salt 1. Place the chives, parsley, oil, and salt in the container of a blender and blend at high speed for about 3 to 4 minutes, until completely pureed. 2. Strain the mixture […]
Classic Mashed Potatoes
January 1, 2009 by 1 Comment
There’s nothing more comforting than honest-to-goodness, homemade mashed potatoes, enriched with butter and whole milk. This recipe is a favorite at Foster’s and at my own table, as well. Try them alongside Salmon Cakes with Crunchy Corn Relish or Braised Short Ribs with Roasted Root Vegetable Puree or as a “bed” for Braised Fillet of Beef with Roasted Tomatoes and Mushrooms or Sautéed Soft-Shell Crabs. These creamy mashed potatoes can also be scooped into individual soup bowls, and then topped with hot Chicken, Leek, and Fennel Soup or Fiery Three-Bean Chili.
Chicken Marsala with Oven-Roasted Mushrooms and Onions
January 1, 2009 by Leave a Comment
This variation on veal Marsala is easy to make, yet special enough for an important dinner party. The boneless chicken breasts are flattened to about ⅓ inch thick, so they cook very quickly, like veal cutlets. The creamy sauce is made right in the pan. We like to serve this dish on a bed of Classic Mashed Potatoes or lightly wilted spinach.
Roasted Red Bell Pepper Salsa
January 1, 2009 by Leave a Comment
Roasting the peppers for this salsa makes them tender and sweet. Serve it over grilled fish, chicken, or steak, on top of Creamy Scrambled Eggs, or with warm corn tortillas to turn leftover meats into a soft taco lunch.
Corn and Roasted Red Pepper Chowder
January 1, 2009 by Leave a Comment
This vegetable soup is a treat any time of year, but especially in summer, when corn is sweet and tender. It can be made partially in advance and reheated with the cream just before serving. (For a lower-calorie soup, omit the heavy cream.) Try this hearty summer chowder with Jalapeño Corn Muffins or Sweet Potato Biscuits and Roasted Chicken, Sweet Potato, and Arugula Salad.
Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto
January 1, 2009 by Leave a Comment
This make-ahead dish can be served as a vegetarian entrée, as a first course, or as a side dish to Sautéed Chicken Breasts with Artichokes, Lemons, and Capers, Balsamic-Roasted Vegetables, or Braised Chicken Thighs with Chèvre Stuffing. You can also make the risotto cakes small, and serve them as an hors d’ oeuvre. The cakes can be formed the day before and cooked at the last minute. The tomatoes can be roasted and the pesto prepared up to 3 days ahead of time.
Grilled Portobello Mushrooms Stuffed with Parmesan Mashed Potatoes
January 1, 2009 by Leave a Comment
This easy, make-ahead dish can be served as a vegetarian main course with a side dish of Balsamic-Roasted Vegetables. Or serve as a side dish for Chicken Breasts Stuffed with Prosciutto and Sun-Dried Tomatoes or Braised Chicken Thighs with Chèvre Stuffing. When choosing portobello mushrooms, look for those that have a pleasant, earthy scent and are firm to the touch. Be sure to check the gills, which should not be wet.
Caesar Dressing
January 1, 2009 by Leave a Comment
This creamy dressing is quick and easy, and it keeps in the refrigerator up to 1 week. We make it with pasteurized eggs at the Market, but if you can’t find pasteurized eggs where you live, you can substitute mayonnaise. Caesar dressing is not only delicious on Caesar salads; it’s terrific as a sandwich spread, or to sauce grilled or poached chicken breasts or boiled or roasted new potatoes, or as a dip for crudite.