Ottolenghi Hummus
This hummus recipe from Yoman Ottolenghi and Sami Tamini’s Jerusalem cookbook is hands down the best, creamiest hummus I’ve ever made or eaten.
The recipe uses dried chickpeas – which require an overnight soak – so you’ll need to plan ahead, probably the only downside to this amazing recipe. Lest you try to shortcut it, know that I’ve made this recipe with both canned and cooked chickpeas, and can attest that starting with dried chickpeas makes a superior hummus. It’s a lighter color and flavor, much softer and just plain better.
You can tweak the recipe to your taste by ma...
Source: The Blog That Ate Manhattan - August 8, 2019 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Uncategorized Chickpeas hummus Source Type: blogs
Tartine ’s Basic Country Bread
I think I finally got this sourdough thing down.
Check out this boule made using Tartine’s Country Bread recipe, the holy grail of sourdough. It’s the first sourdough recipe I ever tried, and now the best I’ve ever made.
For those of you as new to this whole sourdough thing as I was just 6 months ago, Tartine is the bakery run by Chad Robertson in San Francisco, turning out small batches (only 240 loaves a day) of what many say is the best bread you’ll ever taste. Following in the footsteps of bakers like Nancy Silverton at La Brea Bakery in Los Angeles, Chad helped to put artisan sourdough ...
Source: The Blog That Ate Manhattan - June 2, 2019 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Bread Sourdough sourdough bread Whole Wheat Source Type: blogs
Noirmoutier Potatoes with Fleur de Sel
As promised, here is recipe for the wonderfully delicious potatoes we served with La Cagouille’s Sea Scallops with Warm Vinaigrette. It’s a method of cooking potatoes totally new to me – in a pot on the stove with nothing but butter or olive oil, salt and garlic. So very French, don’t you think? Not to mention, a great tactic if you find yourself without a free oven to roast potatoes, and don’t want to mash them.
The recipe comes from Patricia Well’s Paris Cookbook, where we learn that when you buy first-of-the-season baby potatoes at the avenue de Saxe Market –
Each sack of prec...
Source: The Blog That Ate Manhattan - May 12, 2019 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Vegetables Garlic Source Type: blogs
La Cagouille ’s Sea Scallops with Warm Vinaigrette a.k.a What to do with Those Chives
This potted chive has survived every winter since I first planted it over 20 years ago, and is always the first plant to return in spring to our terrace herb garden. A few years ago, it sent some seed over to another pot, which now joins in its spring awakening. I’m forever amazed at it’s stamina and stability, not to mention those delightful purple flowers.
This evening, looking for a recipe to enjoy this little spring harvest with more than just my eyes and nose, I picked up one of my favorite cookbooks, The Paris Cookbook. by Patricia Wells. I’ve loved Patricia’s books ever since Jeffrey Mill...
Source: The Blog That Ate Manhattan - May 8, 2019 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Fish chives Herbs Paris patricia wells recipe Scallop recipe Scallops The Paris Cookbook Source Type: blogs
La Cagouille ’s Sea Scallops with Warm Vinaigrette a.k.a What to do with Those Chives
This potted chive has survived every winter since I first planted it over 20 years ago, and is always the first plant to return in spring to our terrace herb garden. A few years ago, it sent some seed over to another pot, which now joins in its spring awakening. I’m forever amazed at it’s stamina and stability, not to mention those delightful purple flowers.
This evening, looking for a recipe to enjoy this little spring harvest with more than just my eyes and nose, I picked up one of my favorite cookbooks, The Paris Cookbook. by Patricia Wells. I’ve loved Patricia’s books ever since Jeffrey Mill...
Source: The Blog That Ate Manhattan - May 8, 2019 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Fish Uncategorized chives Herbs Paris patricia wells recipe Scallop recipe Scallops The Paris Cookbook Source Type: blogs
Caramelized Onion, Fennel and Mushroom Soup – Umami in a Bowl
What do you make when you want something hearty but light? Something that will warm the cockles of your heart but not make you feel stuffed? That will work for a light and early pre-theater dinner after a not so light afternoon lunch with your sister who was just in for the afternoon? (What a treat!)
You make this soup.
The Umami is strong with this one
I love onion soup, but never found it satisfying on its own without being topped with a ton of cheese and bread.
This soup is different. Between the mushrooms, fennel and beef broth, it’s packed with umami. Add some shaved parmesan and you’re in an umami paradi...
Source: The Blog That Ate Manhattan - March 31, 2019 Category: Primary Care Authors: Margaret Polaneczky, MD Tags: Soups broth caramelized onions easy fast Fennel light Mushroom umami Source Type: blogs
