Articles tagged with: chef laura frankel
This year to commemorate Hanukkah, I am breaking out of my usual latke habit and shaking things up a bit with savory and sweet fritters. Fritters are defined as a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients. Sounds good right?
Tailgating with friends or hosting a game day party at home doesn’t need to be stressful. I’ve compiled a great list of all my favorite game-day recipes. And don’t worry about tweaking them to fit them to your Jewish lifestyle — they’re all kosher!
Light as a feather and complexly flavored, Budino is a comforting and luscious Italian pudding. Perfect for Break fast, Budino can be made ahead of time and garnished with shaved chocolate, cocoa nibs, sweetened whipped cream and a sprinkle of sea salt for crunch and palate opening pleasure.
Most of us think us think of apples as an “eat out of hand snack,” a delicious pie filling, or as a mostly-pastry kitchen ingredient. However, apples are actually one of the most versatile ingredients being used in savory and pastry applications around the world.
I recently served a large platter of this crunchy and refreshing salad to my family and guests. Everyone raved, and the platter was licked clean. Raw Brussels sprouts are mild tasting and not “cabbage.” I enjoy the crispy texture. I paired the salad with a creamy avocado dressing and buttery cashews.
Once a year, there is a rare opportunity to take advantage of a culinary delight. Zucchini blossoms are gorgeous yellow/orange flowers that resemble a lily. Most gardeners just ignore the blossom while waiting for the zucchini to grow and then harvest it. I, however, look forward to the blossoms and each year scheme to find them. I haunt the farmer’s markets and local gardens, waiting to scoop up the brightly colored treasures. Several years ago, I grew zucchini just to get at the blossoms.
There is something about the heat of summer that makes our craving for intense flavors seem stronger than ever. The hotter it gets, the more flavor I want. I yearn for cool and refreshing foods, but somehow strong herbs, garlic, assertive vinaigrettes and spices just seem right under the hot summer sun. As summer progresses, basil is on every single menu I write and rosemary works its way in to many of my dishes. No more polite vinaigrettes either. I want a sauce for my salad that screams, “YEOW!” I just can’t seem to get enough.
Sometimes, simple is the most sophisticated. For summer desserts, I am looking for fresh flavors, bright colors and less time in the kitchen. A sabayon is a French sauce (zabaglione for Italian version) of eggs, sugar and wine that is whisked to a frothy, creamy consistency. It is elegant spooned over fresh fruit or a simple pound cake. I like to pile the fruit into a beautiful wine glass and layer the fruit and sabayon. Serve immediately or chill for several hours.
This sprightly flavored snack, hors d’ oeuvre or light meal is a delicious springtime treat. Fresh peas and Fava beans with mint are sweet. Paired with ricotta cheese and mint on grilled bread and you have got yourself a slice of heaven. Easy to make and can be served warm or at room temperature, the Bruschetta is gorgeous and just screams SPRING!