Recipes By Christine Muhlke
77 recipes found
A Potato Dish for Julia
This recipe is adapted from “The Pleasures of Cooking for One” by Judith Jones, Julia Child’s longtime editor at Knopf, who gave it to The Sunday Times Magazine in 2009. It is easily prepared and a savory accompaniment to a steak or roast, crisp and buttery, with just a hint of garlic.
Chocolate Financiers
Caramel Cakes
These sweet little numbers came to The Times in 2006 courtesy of the pastry chef Nicole Kaplan, who was then at Eleven Madison Park, and the reporter Christine Muhlke, who wrote about them for the Sunday Times Magazine. They act as a foil to her rich, velvety salted caramel ice cream. The technique of making them is not particularly difficult, but it can be dangerous. Boiling caramel must be handled with care. When adding liquids to it, roll down your sleeves and stand back.
Iced Coconut Whipped Cream
Summer Fruit Crisp
Abalone Ceviche
The abalone’s oceanic flavor comes with a uniquely al dente texture — it’s like an oyster crossed with a scallop with a twist of snail. (Only otters can eat it straight from the shell: fresh abalone requires tenderizing to transform its eraserlike consistency.) Long prized in Asian cuisine, it has become an American delicacy as well, served in high-end restaurants like Michel Richard's Citronelle in Washington.
Cold Pink Borscht in a Glass
Khao Soi (Northern Chicken Curry Noodles)
Satsuma Mojito
Roasted Pork With Red-Chili Corn Bread
Grilled Pork Porterhouse With an Apple-Maple-Ginger Sauce
Shrimp Tiles With Cucumber Ajaad
Riz au Lait
Salted Caramel and Milk Chocolate Mousse
House-Made Buns
Lychee and Orange Loy Gaew
Spinach-and-Date Fritters
Campari Cranberries With Rosewater
Sweet-Cream Ice Cream with Toasted Wheat Berries
Cruze Farm Buttermilk Poundcake
Strictly traditional poundcakes don’t include any leavening – just one pound each of eggs, sugar, flour, and butter – which explains why they are often leaden and crumbly. This recipe has a touch of baking soda and a shot of buttermilk, which work together to lighten the crumb and give it moisture and tang. It’s the perfect foil for summer berries and superb plain on its own. Buttermilk you can buy from local dairy farms may not be “real” buttermilk – which is the leftover liquid from churning cream into butter – but it will certainly be fresher and richer-tasting than supermarket brands.
Monterey Bay Abalone, Meunière-Style
Fresh Apple Salsa
Panna Cotta With Dulce de Leche