njmauthor

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(via Cranberry Tart with Chocolate and Pastry Cream)

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Cranberry Tart with Chocolate and Pastry Cream

Some of your Thanksgiving guests may turn up their noses to pumpkin pie. Well, here’s a tart that reflects the traditional holiday spirit, and yet is very different from the usual fare—Cranberry Tart with Chocolate and Pastry Cream. This dessert looks lovely and is a wonderful combination of sweet and tart. Here you will another Thanksgiving recipe. A history of cranberries as a tradition for…

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Monte Cristo Sandwich

I had my first taste of a Monte Cristo Sandwich in 1967 when I was touring with the Dorothy Lamour  company of Hello Dolly!  We stayed in a fine hotel in Dayton, Ohio,  and on the hotel’s dining-room lunch menu was the Monte Cristo Sandwich. Once I tasted it, I knew that I had to make it for myself. The history of the sandwich is unclear, but its origin appears to be French.  Click here for a…

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(via Creamed Fish au Gratin)

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Creamed Fish au Gratin

When I was in high school, our family traveled to San Francisco. My mother’s uncle, who lived there, took us to a restaurant on Fisherman’s Wharf and insisted on ordering for us—Creamed Turbot au Gratin. Now we were Midwesterners, unfamiliar with any fish other than perch or what we could find frozen in the supermarket, so we were very skeptical. Once I tasted the turbot, I thought it was one of…

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(via Nonno's Unique Italian Meat Sauce)

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(via Swedish Fruit Soup)

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Swedish Fruit Soup

Cold Swedish Fruit Soup is a wonderful fall or winter dish when you’re beginning to miss those fresh peaches, apricots, plums, and cherries. This extremely easy-to-make soup, which uses mostly dried fruits, can be eaten as a nice light dessert or luncheon dish. The kind of fruits you use is strictly arbitrary. Just use whatever you like best. And even amounts used are extremely flexible in this…

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(via Smoky Chili)

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Smoky Chili

This easy recipe for Smoky Chili is a real crowd pleaser. It will feed a large group of people, and any leftovers can be easily stored in the refrigerator. The subtle smoky flavor is imparted by using smoked paprika Chop the red peppers into small dice. Split the jalapenos, scoop out the seeds with a teaspoon, and mince. Chop the peppers. Chop the onions into small dice, and mince the garlic…

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(via Buttermilk Chocolate-Nut Loaf)

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Buttermilk Chocolate-Nut Loaf

This Buttermilk Chocolate-Nut Loaf is a rich and elegant cake with a deep double chocolate and almond flavor. The recipe is my variation on famed French pastry chef Pierre Hermé’s version, published in his Desserts by Pierre Hermé. Although Hermé’s original is certainly excellent, there were specific things that I prefer about my cakes. First, if a recipe calls for milk, I prefer using buttermilk…

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(via Shrimp With Crème Fraîche and Tomatoes)

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Shrimp With Crème Fraîche and Tomatoes

Shrimp with Crème Fraîche and Tomatoes is a distinctly late summer dish, primarily because it requires ripe, flavorful tomatoes, which are not cooked. If you do all the prep work in advance, the dish is not difficult, nor does it take much time, to make. Chives and fresh basil give the recipe an added lift.  It makes a very toothsome and attractive dish. If you can’t find crème fraîche at your…

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(via Fresh Cream Salad Dressing)

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Fresh Cream Salad Dressing

Sometimes the simplest recipes are the best. This Fresh Cream Salad Dressing is the perfect example. It takes just 4 ingredients, uses one bowl, can be made in less than a minute, and is more delicious and far superior and to any supermarket bottled cream dressing you can buy. Begin by carefully washing and drying your greens. I find that crisp greens, such as Romaine or French Crisp Lettuce,…

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(via Crab Cakes)