Recipes By Christine Muhlke
77 recipes found
Pear, Persimmon and Hazelnut Salad
Scott Peacock’s Classic Buttermilk Biscuits
Biscuit recipes don’t vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while he was a chef at Watershed restaurant in Decatur, Ga. It’s a touch fussy – one is required to make baking powder from baking soda and cream of tartar – but the results are superior.
Buttermilk-Brined Fried Chicken With Sage
There is no true definition of buttermilk, according to Anne Mendelson, the author of “Milk.” Originally it was the liquid that separated from churned butter. In warm climates, like the American South or India, it refers to sour milk, since unrefrigerated milk turns within hours. Today most buttermilk is made from milk to which cultures of lactic-acid bacteria are added.
Rustic Rancho Gordo ‘Yellow Eye’ Bean Soup
Spring Lamb and Flageolets With Fay’s Relish
Date Old-Fashioned
Cucumber Spaghetti, Strawberry Purée and Crushed Olives
Fromage Blanc Sorbet
Crostini of Rabbit With Mache and Green Almonds
Ingrid's Spicy Hot Chocolate
Sweet Potatoes With Miso-Ginger Sauce
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.
Pane Integrale (Whole-Wheat Bread)
The Silver Palate’s Chicken Marbella
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
The Silver Palate’s Chocolate Cake
This recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn’t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.
Shaker Lemon Tart
This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker cooks waste nothing, and if that is true, this tart is a perfect example of that ethos. The entire lemon (minus the seeds) is used – sliced thinly and macerated with plenty of sugar overnight – then baked with eggs and melted butter in a soft, flaky pastry. The end result is delicately-flavored and bright without the lip-puckering quality of most lemon desserts. (This recipe calls for Meyer lemons, which are milder than standard lemons, but the traditional variety will do – the thinner-skinned the better.)
Neapolitan Cake
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933. It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
S’Mores Pie
This showstopper of a dessert is everything traditional s'mores are – chocolatey, gooey, crunchy – in grown-up, travel-friendly pie form. It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts. Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection.
Scallop Passion, Salmon Passion
Date Butter Tart
Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss. It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling. The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children.
Panade
Rhubarb Fool
Chicken Soup
