Recipes By Florence Fabricant
975 recipes found
Sweet Cherry-Stewed Meatballs
Blanquette De Veau
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Cranberry-Cheddar Gougères
Roasted Chicken Thighs With Lemon, Thyme and Rosemary
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Sautéed Endive With Balsamic Butter
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
Cold Cantaloupe Soup
Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I’m ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.
Tuna Sashimi With Hearts of Palm
At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm. This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food. For him, Japan and South America are not an ocean apart. Another way to serve this sashimi is to dice the tuna into small pieces as you would for tartare, and fold in finely chopped hearts of palm or daikon and some of the dressing, mounding each portion on a plate with a few sprigs of microgreens on top.
Chicken with Prunes and Chiles
Start with a chicken, cut up and ready to sauté, and it’s easy to follow many routes to a finished dish. Here the meat is bathed in a sauce with a musky, chile-fueled bite that is made to behave by plump, sweet prunes. But the dish could also use a vehicle for its abundant, complex sauce. Mashed white or sweet potatoes, soft polenta, tender white beans or plain steamed rice would all be suitable choices.
Seared Lamb Ribs With Spicy Yogurt Sauce
These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs from your butcher, you can trim your own. Buy a rack of lamb, neither Frenched nor baby, and remove the meaty eye section, saving it for another use. You will be left with the ribs. This recipe takes time, but can be made up to two days in advance. Give the ribs their final sear just before serving.
Dried Cherry Parfait
No-Stir Polenta
English Toffee
This heavenly chocolate-toffee is one of our favorite holiday treats to make (and eat). We know the thought of making candy can be intimidating, but it really needn't be. Sure, you need a candy thermometer, and you do need to pay close attention – the toffee can go from perfect to burnt in a matter of moments - but beyond that, it's pretty simple, and the results are spectacular. We recommend making two batches; one to give away as gifts, and the other to keep for yourself.
Baked Fillet of Sole With Tomato, Oregano And Hot Pepper
Cucumber Soup
The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.
Thick Tomato-Bread Soup, Catalan Style
Spiked Cucumber Soup
I add a little avocado to this cucumber soup to keep it from separating, a trick I learned from Jason Weiner, the chef and an owner of Almond Restaurants. The only requirement is that the soup be perfectly smooth, so use a blender. It should also not be too thick to sip, so add a little water if necessary. And try to keep your ingredients as cold as possible.
Moroccan Carrot Soup With Mussels
This is a Moroccan-style carrot soup, which can be served either hot or cold. Subtle sweetness (carrots), acidity (lemon), spice (cumin), fragrance (cilantro) and a touch of salinity (mussels) mirror the very aromas and flavor notes that the best of these German spätlese riesling wines deliver . The soup can also be made without the mussels, but not without the cilantro.
Rustic Cabbage, Beef and Buckwheat Soup
A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.
Smoked-Trout Spread
The guests are trickling in, and soon the table will be overflowing. But not just yet. What to do? Several days in advance, you may want to whip up your own smoked trout spread to pack in a bowl and offer with bagel chips or squares of pumpernickel. Those impatient stomachs will thank you.
Holiday Jam Cookies
Glazed Bacon
Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole. Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s. The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965. This recipe, which Ms. Groff said “will amaze every guest,” serves six, but she noted that you can easily scale it up to serve 30, or possibly more.
Cranberry Pecan Pie
Scotch-Peanut Chocolate Truffles
The chocolate truffles I devised are bolstered with Scotch and nubbly with peanuts. They are also kissed with honey, to mellow the flavor, preferably heather honey, in keeping with the whiskey’s home base.
Spanish Tortilla with Mushrooms and Kale
This is my take on a traditional Spanish tortilla, a filled omelet often served in wedges as a tapa. Flawlessly executing the tortilla, seeing that nothing sticks and flipping it over, can be tricky. A nonstick pan will improve the chance for success.