Rustic Pan Brick Chicken with Zucchini, Caramelized Onion, Crouton Medley
One of my favorite ways of making chicken is the pan cooked “brick” style. You are able to get a combination of both dark and white meat, it has crispy skin and is incredibly juicy - getting the best aspects of chicken all in one. Depending on the time of year, this chicken goes incredibly well with a large variety of garnishes. This time, I happened to make it with a zucchini, caramelized pearl onion, buttery crouton medley…... [Read More...]
Sirloin Cheese Burger with Yam Fries & Salad
This dish was inspired by my favorite burger from a place called Zaitzeff. Their burgers are delicious, but what really makes them special are the Portuguese buns that they use. I have looked long and hard for these buns, twice finding substandard versions. A few days ago I finally found them at Citarella and so came to be this very “summery” dish in the middle of winter. It was perfect… I just can’t wait until I... [Read More...]
Almond Orange Tea Cakes
Almond Orange Tea Cakes adapted from Patricia Well’s, A Food Lovers Guide to Paris INGREDIENTS: ` 2 tablespoons (30 g) room temperature butter for mini-cupcake mold 1 cup (140 g) finely ground almonds 1 2/3 cups (210 g) confectioners sugar 1/2 cup (70g) unbleached all-purpose flour Pinch of salt 3/4 cup (185 g) egg whites (5 to 6) 1 Tsp Orange Zest 3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooled ` PROCEDURE: ` Preheat... [Read More...]
Cucumber Farro Risotto with Steamed Salmon
Farro is a whole wheat that is usually found dry and then cooked like a pasta. I can’t possibly explain how much I love this little grain and how often I use it as its applications are somewhat endless. If you are someone who has never tried farro, I plead with you to try it. It is so delicious. Farro has incredible flavor and texture and can be eaten cold or hot. While it is a healthy ingredient, it doesn’t taste “healthy”.... [Read More...]
Meyer Lemon Tart
I made this lemon tart using Meyer Lemons which are not as tart as standard lemons. Their skin is also deeper in shade which helps to make the tart a very bright yellow. I love this tart, its texture, its flavor, and its crust. I made it to bring to my sisters home for a visit. Her four year old son was at school while I was there, but as I was driving home, I got the sweetest little phone call from him… P.J.: ”Auntie Natie,... [Read More...]
Poached Egg Salad with Sherry Shallot Vinaigrette
Sometimes it’s the simple things that are the best, and that couldn’t be more true than with this salad. Paired with a bright and tangy vinaigrette, this dish is well rounded and balanced… perhaps one of my favorites! I could really eat this dish every day and not get sick of it. I wonder if anyone else will have this same obsession? Poached Egg Salad with Sherry Shallot Vinaigrette Recipe by: Natalie Emerson Serves: 2 12... [Read More...]
Ham Egg & Cheese Savory Crepe
What can I say about this other than the fact that I love crepes - savory or sweet - they are delectable. The crepe batter recipe below is classic and fantastic. I used some Buckwheat flour in it as I like the nutty flavor and color it imparts on the dish. But if you don’t have buckwheat flour, simply substitute with all purpose flour. You can also use this recipe for sweet crepes, add a bit more sugar or don’t - it will still be good.... [Read More...]
Eggplant Pecan Dip with Pomegranate & Mint
I love this dip. It is hearty, warm, and comforting - all while happening to be completely healthy too. The eggplant and pecans work really well together, both in taste and texture, and the pomegranate and mint pull it all together. They make it pop, both figuratively and literally. The great thing about this dip too is that you can use it many different ways. Serve it with bread as a dip, serve it with shredded chicken for dinner, serve it... [Read More...]
Veal Chops with Fontina White Truffle Polenta & Sauteed Mushrooms
Lately Bouley Market in Tribeca has been getting better and better. It seems every week they have a new spectacular addition. Their meats and fish case have beautiful pre-cut and cleaned pieces of meat or fish that are amazing. I have been eyeing the Milk-fed Veal Chops for a few weeks now, and I was finally able to get around to buying them and making them. I didn’t want to make anything too fussy as I could only imagine how much the veal... [Read More...]
Orange Blossom Macarons & Silk Meringue Buttercream
Its been a long time since I have last written. In fact its been well over six months. In defense, I should admit that my absence was not a cooking hiatus, it was actually a cooking intensive - A six month Classic Culinary Arts course at The French Culinary Institute in NYC. And what an exceptional experience it was. There is no comparison between the cook that I was before I took the course and the cook that I am now. My whole approach to cooking... [Read More...]
