Just the Recipe: Greek Greens Pie
Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking. And even my pies change from year to year depending on the greens I’m able to get.
with Greg Patent, Award Winning Cookbook Author
Bread
Pulla: Finnish Cardamom Raisin Yeast Bread
Pulla Cardamom Bread, a national bread of Finland, is popular year-round in Finland. Hits the spot any time of day. For beast results grind the cardamom seeds with a mortar and pestle.
Spicy Cheese Cornbread
Years ago, when I was young, Carl and Shirley Sontheimer, then owners of Cuisinarts, Inc., hired me to travel all over the country to teach people how to use the food processor. One of the many recipes I created was, “Yogurt and Jalapeño Corn Bread.”…
Rhubarb Walnut Muffins
These Rhubarb-Walnut Muffins are light-textured and easy to make. Fold together the liquid and dry ingredients, divide into standard-sized muffin cups, sprinkle with brown sugar, and bake about 18 minutes. The muffins dome up beautifully.
Pear and Almond Galette
Teaching at Rancho La Puerta is always full of surprises. The guests who sign up for my classes are a diverse group of extremely accomplished people from all walks of life. But in the kitchen, we’re all equals, because in the time we have together there is one aim: to cook a menu of seven recipes in two hours and to sit and enjoy the meal together. Cooking is all about the pleasures of the table and the sense of community it fosters.
At my first class, Dana Shaltry, a pediatric orthodontist, volunteered to make the dessert, a rustic French pear galette. I had demonstrated how to make the ground almond bases and pastry with a food processor, and Dana took it from there. He rolled the dough into a rough circle, cut the pears into thin slices, and arranged the fruit beautifully over the ground almonds.
Fresh Peach Torte
Peach season is at its peak where I live, so make sure to bake this scrumptious torte now. About thirty years ago I made a recipe for Plum Torte, a New York Times classic that became that paper’s most popular recipe ever. I’ve baked it…
Unplugged: No-Knead Brioche
I recently came across a recipe from America’s Test Kitchen for no-knead brioche. How could that be, I wondered? Brioche, a classic French dough, gets its especially light and airy texture by vigorously beating and kneading softened butter into an eggy yeast dough. Since I’m…
Cranberry Pecan Muffins
I was given a version of this recipe by Sherry Strange, a cook who attended one of my food processor classes many years ago. She told me it was a specialty of the Jared Coffin House, a historic inn in Nantucket, and asked me if I would adapt it for the food processor. I told her I’d give it a try and after several attempts I succeeded.
Apple Muffins with Browned Butter Streusel
A few years ago I was asked to judge a local apple cooking contest. The recipes were incredibly diverse and ranged from apple leather to apple pizza. But there was one recipe that stood out from all the rest: apple muffins. These were the lightest apple muffins I had ever tasted and they boasted a deep apple flavor along with a generous amount of diced sweet/tart apple.
Gluten-free Texas Cornbread
This just may be the best cornbread recipe ever. It was given to me many years ago by my late friend, Viola Campbell, who got it from Georgia Hughes, an old Texas friend of hers. It is deliciously moist and is slightly spicy from fresh…
Homemade Potato Buns
A couple of months ago my wife asked me what I’d like for my birthday dinner. I thought for a moment and said that it had been years since we’ve enjoyed real Maine lobster. Rather than spend a lot of money dining out why not…