Years ago, for the original Windows on The World, I devised a lemon tart that was a great signature dish. This is a very good home version of that Tarte au citron d'Olympe.
This recipe is part of The Barbara Kafka Dessert Anthology.
Chilled Strawberries With Warm Rhubarb Compote
Chilled Strawberries With Warm Rhubarb Compote
Rhubarb compote recipes often overcompensate for the rhubarb's astringency by calling for too much sugar. We like a tart compote because we usually pair it with something sweet in its own right (or rich and meaty). So stew the rhubarb with the 3/4 cup of sugar and add more at the end if you need it.
In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork?
Read more about this recipe at the Cookthink blog.
This extra-creamy, crustless French dessert, reminiscent of cheesecake, requires no baking. Instead, it chills overnight in perforated, heart-shaped porcelain molds. The holes allow excess liquid to drain. An alumninum or paper container with a few holes punched in it would also work.
This recipe is part of the Barbara Kafka Dessert Anthology.
The secret to this bread? Knead the dough for 2 minutes, let it rest, then knead again for 3 minutes. Letting the dough rest allows the gluten to relax, making a smoother dough.
Read more about this recipe at Steamy Kitchen.
Classic Potato Gratin Dauphinois
Classic Potato Gratin Dauphinois
The classic French potato gratin calls for layering potatoes with cream, a little garlic and nutmeg -- no cheese. Combined with the starchiness of the potatoes, the cream makes the gratin sufficiently thick and rich, and lets the flavor of potatoes and nutmeg shine.
I developed this recipe for a class I taught with James Beard in San Francisco. I wanted students to realize that parsley is not a tasteless garnish but a taste-rich ingredient.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
