Recipes By Moira Hodgson
470 recipes found
Sauteed Shrimp In Ancho Chili Sauce
Tuna Steak With Sorrel Sauce
Broiled Swordfish Steak With Rosemary
Salmon Steaks With Orange and Tarragon Sauce
Moira Hodgson’s Fried Green Tomatoes
Roasted Cardamom Garam Masala
Salmon
Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.
Fish Soup
Ms. Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups. Here, fish and shellfish are briefly cooked in a saffron-flavored broth. Don't be intimidated. This recipe is extremely simple, and once you've gathered all of the ingredients (perhaps the most time-consuming of all the tasks), it can be put together in about an hour. It can also be made in advance, with the fish cooked in the broth at the last minute. Serve it with our version of rouille (a thick garlicky sauce stirred in after the soup is served) that uses a couple of tablespoons of commercial mayonnaise instead of egg yolks.
Marion Cunningham’s Lemon Pancakes
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Bratwurst With Sauerkraut and Potatoes
Choucroute Garnie With Pheasant
Fettuccine With Sausage and Fried Sage
Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down their strong earthy flavor, leaving behind just a hint. In this recipe, once the leaves are crisped and set aside, a pound of hot Italian sausage and a bit of garlic are browned in the fragrant oil. A cup of cream is added to the pan to deglaze. Finally, the cream, sausage and a generous grating of Parmesan are tossed with a pile of fettuccine and topped with a scattering of delicate sage leaves. It's an elegant, satisfying 30 minute meal.
Birnen, Bohnen und Speck
Rabbit With Tarragon and Garlic
Rhubarb Crumble With Elder Flower
Chicken Livers, With Cumin and Coriander
Cardamom-Coriander Rice
Whole Baked Fish, Moroccan-Style
White Bean, Sage And Tomato Salad
Pork Chops With Morels
Irish Coffee and Chocolate Sorbet
This recipe came to The Times in 1996 as part of a St. Patrick’s Day menu from James O’Shea, a restaurateur in Connecticut. It’s 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you’ll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O’Shea likes Jameson’s for the whisky. Sláinte!
Fettuccine, With White Truffles
Fettuccine With Curry and Sea Scallops