Tag Archives | Fall 2010 Recipes


I’ve added autumn flavors to these traditional churros. Try your own flavorings, too. You can add a variety of extract flavorings to the batter, dip them in melted chocolate or drizzle with jam. Any way you make them they are a treat, so have fun and make sure you share!

The frying part is definitely NOT for the kids to do, but have them help roll them in the sugar coating. It is simple and fun to do.

Yield: About 1 dozen 4-inch churros


  • 1 cup water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cup unbleached flour
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 11/2 cups vegetable oil


  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon, or to taste
  • 2 teaspoons pumpkin pie spice
  • 1/8 teaspoon nutmeg


Pastry bag fitted with a large star-shaped tip. Note: Disposable pastry bags are available at any craft or kitchen store and they are great tools to have around the kitchen. If you do not have a star tip, a round tip will work as well.

Paper towels for draining the cooked churros of … Read More

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Asparagus Fonduta

  • 20 to 25 spears asparagus
  • 3 T unsalted butter
  • 3/4 C whole milk (or half whole milk and half 1/2 and 1/2)
  • 3 large egg yolks, lightly beaten
  • 1 t flour (optional)
  • 8 ounces Fontina cheese, cut into 1/4-inch cubes

Bend the thick end of each asparagus spear until it snaps and discard the fibrous end piece. Steam the asparagus spears in a vegetable steamer until they are just tender and offer only a little resistance when pierced with the tines of a fork. Remove to a warm platter and keep warm.

Place the butter in the top of a double boiler. Make sure the water in the bottom does not touch the top pan. Bring the water in the double boiler to a boil over medium high heat. While the butter is melting, beat together the milk, eggs, optional flour, and add the cheese. Slowly whisk the egg and milk mixture into the pan with the butter, continuing to whisk until it has thickened and a sauce has formed, about 10 minutes.

To serve, drizzle the sauce over the asparagus.

Serves 4

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Braised Baby Artichokes

We make and use these braised chokes all spring and summer – on sandwiches, in salads and vegetable sautées, and, puréed, in pasta fillings. It sounds complex, but great results are really easy, once you get the hang of it. You can prepare and braise larger artichokes in the same way, but you’ll need to scoop the choke out of the center before or after cooking, as it will be too fibrous to eat.

Makes 12


12 baby artichokes

1 lemon

2 T extra virgin olive oil, more as needed

1 large shallot, sliced into 1/4-inch rings

4 cloves garlic, sliced into 1/8-inch coins

3 sprigs fresh thyme

1 bay leaf

2 C dry white wine

2 T salt

Water, as needed to cover

1 sheet parchment paper

To Prepare

Fill a bowl with 1quart cold water and the juice of the lemon. Working with one artichoke at a time, snap off the outer leaves in a concentric circle until you expose the yellow/green inner leaves (about 1 1/2 inches in diameter). Dip the artichoke in lemon water to prevent browning. Use a sharp paring knife to trim away the dark green outer skin from the bottom and stem … Read More

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