Posts Tagged "nuts"

Goat cheese, fig, and hazelnut terrine

Posted by on Dec 30, 2011 | 0 comments

Goat cheese, fig, and hazelnut terrine

This sweet and savory dish will wow guests at your next cocktail party or wine tasting and can also be served as an appetizer or cheese course. This recipe makes either one large terrine (in a 6″ x 3″ loaf pan) or two smaller terrines. The mold can be any dish that’s longer than it is wide, though even a simple loaf pan turns out a beautiful result. It must be made at least a half day in advance, though it is even better if it can rest for two days before serving. Adapted from Jody Adams, In the Hands of a Chef ¼ lb high-quality dried figs ½ cup sweet sherry or Marsala...

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A hunter-gatherer’s dream

Posted by on Nov 9, 2011 | 2 comments

A hunter-gatherer’s dream

I find it absolutely thrilling to forage for my own food. Maybe it stems from my Baltimore upbringing. In the summer months, we liked to go crabbing in the Chesapeake Bay and catch enough crustaceans for a true Maryland crab feast. We would steam the poor beasts, dump them on tables lined with yesterday’s newspapers,crack them open with wooden mallets, and eagerly pick the sweet, delicate crabmeat from the shells. The crabs were somehow more delicious when we did the crabbing and steaming ourselves. When I arrived in Italy this fall, I had dreams of mushroom hunts. I envisioned finding my...

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La Quercia Rossa

Posted by on Oct 13, 2011 | 0 comments

La Quercia Rossa

Coming from the east coast of the U.S., where it is uncommon to find whole, unprocessed hazelnuts at the grocery store, the prospect of visiting a working hazelnut orchard in Piedmont–home of the chocolate hazelnut spread made famous by Nutella–was too exciting of an opportunity to pass up. Some regard the Piedmontese hazelnut as the most delicious and most viable variety for culinary use, as its pliable consistency lends itself well to cakes, creams, and chocolates. La Quercia Rossa is a third-generation family farm turned agriturismo that uses their own crop to produce a variety...

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Yogurt: it’s what’s for dinner

Posted by on Aug 15, 2011 | 0 comments

Yogurt: it’s what’s for dinner

I don’t often write about nutrition, because I’m a big believer that anything tasty and authentic can be part of a healthy and balanced diet. I do get a lot of questions about what people should eat to be healthy or lose weight, though–and I finally have some easy answers to give. A recent study published in the New England Journal of Medicine looked at the diets of 120,000 Americans over a decade or more. Instead of “eat less and exercise more,” which has been the no-nonsense answer given by nutritionists for years, the study suggests a more complex way of...

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