Tag Archives: recipe

latter day scones

It takes only about 15 min­utes to pro­duce a bas­ket­ful of love­ly hot scones, feath­erlight, on the table.” Thus begins the Aus­tralian Women’s Week­ly recipe on p. 76 of the Cook­ing Class Cook­book. Although I’ve put the scone recipe on … Con­tin­ue read­ing

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scones

The dust con­sist­ed of 2 cups of flour, 2 tea­spoons of bak­ing pow­der, and 1 tea­spoon of sug­ar pre­mixed.  The added crys­tals are ½ tea­spoon of salt.  “Very hot” con­ven­tion­al­ly means 450–500F. This recipe was adapt­ed from the Aus­tralian Women’s … Con­tin­ue read­ing

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fish stew

As I’ve been com­pelled to email this very good bouil­l­abaisse-like recipe from Ondi to myself a num­ber of times over the past cou­ple of years, it seems more con­ve­nient and socia­ble to put to put it on the blog.  Here … Con­tin­ue read­ing

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fennel indecency

Like the fried fiori di zuc­ca, there are some dish­es whose ratio of low effort to extra­or­di­nary result seems like a vio­la­tion of some nat­ur­al— or at least moral— law.  This is one such.  The recipe comes orig­i­nal­ly from Frank, … Con­tin­ue read­ing

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fiori di zucca

The sea­son won’t last much longer, so it seems a good time to share the tech­nique we use for mak­ing one of the loveli­est things one can pop into one’s mouth, e.g. with a glass of pros­ec­co before din­ner with … Con­tin­ue read­ing

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chicken marbella

Nan­cy made this for us last year, and it was great.  Appar­ent­ly a clas­sic.  Adding it to the blog now because it’s today’s shop­ping list. 4 chick­ens, 2½ pounds each, quar­tered 1 head of gar­lic, peeled and fine­ly pureed ¼ … Con­tin­ue read­ing

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seafood risotto

The blog seems like a bet­ter, more per­ma­nent repos­i­to­ry for recipes that mat­ter than the scraps of paper float­ing around our kitchen.  The fol­low­ing is from a note I print­ed out almost 10 years ago, attempt­ing to recon­struct an impro­vised … Con­tin­ue read­ing

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the chocolate cake

Our neigh­bor Lisa made this for us once, after a deli­cious din­ner full of live­ly con­ver­sa­tion.  It’s noth­ing much to look at.  How­ev­er, as we dis­tract­ed­ly put the forks in our mouths, the con­ver­sa­tion stopped.  Here’s what Lisa wrote back … Con­tin­ue read­ing

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the red sauce

While we’re on the sub­ject of food, I might as well share some­thing very use­ful: the best red sauce for pas­ta.  This dis­cov­ery comes orig­i­nal­ly via a Marcela Haz­an cook­book. the sauce use a wide, shal­low pan drop in a large can (28oz) of the … Con­tin­ue read­ing

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popovers

For the five Augusts in 2008–2012, Adri­enne is direct­ing a course at the Woods Hole Marine Bio­log­i­cal Lab (MBL) called Meth­ods in Com­pu­ta­tion­al Neu­ro­science.  We met at this course when Bill Bialek was direct­ing it, in 1998.  So the lit­tle … Con­tin­ue read­ing

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