Recipes By Florence Fabricant
975 recipes found
Hominy With Red Chilies
Prosciutto and Persimmon Bites
Taillevent Pear Souffle
Orange Pastry
Pesto Pizza
Poultry and Potato Salad
Chicken Soup With Garlic, Potatoes And Greens
Duck Breast With Fresh Figs
Lamb Schnitzels With Mint-Horseradish Pesto
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria. Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking. Refrigerating the coated slices before frying them helps, too. A pesto sauce, made with mint leaves and zapped with horseradish, picks up some of the herbal and pepper flavors in the wine. Warm potato salad in a vinaigrette dressing would be a perfect side dish for the schnitzel.
Southwestern Cornbread Stuffing
Roast Trout With Bacon and Herbs
Spring Lamb Shanks, Braised
Spaghetti Squash With Pesto
Fish Stew With Pesto
Souffléed Crab-Meat Canapés
Sushi-Style Shrimp With Pesto
Crunchy Calamari Salad
Tuscan Sandwiches
Eggplant Croques Monsieurs
Mesclun Salad With Roasted Peppers
Mussels Steamed With White Wine And Curry Leaves
Pork, Chickpea And Red Pepper Paella
Chocolate Truffles With Nuts and Liqueur
Marcella Hazan’s Semifreddo di Cioccolato
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients – heavy cream, confectioners' sugar, grated chocolate and egg whites – and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.