Chicken Liver, Pear, and Cognac Mousse

Posted on August 26, 2014 by Susan

I knew today that summer was almost at an end when I saw the first new crop pears at the grocery store. It astonishes me how rapidly this one has sped past. I love autumn, but I’m not ready for it to be cold and for the days to get shorter. I have loved this summer’s late sunsets and balmy, languid twilights, which, in the Northwest, stretch on for hours. But today it finally felt like time to post this recipe, which I have kept in my back pocket for several months now. This is an old-school chicken liver mousse á la Julia Child. Far easier than a paté, this type of mousse can literally be whipped up in under twenty minutes, not including the time it needs to set (at least four hours in the fridge). It’s great when you’re cooking for a party and don’t want to fuss at the last minute. Continue reading →

Classic Tarte Tatin

Posted on January 7, 2012 by Susan

Tarte Tatin is my absolute favourite go-to recipe when I need to produce a nice dessert in a hurry. It’s the ultimate crowd pleaser: a classic tarte tatin consists simply of rich apple-flavoured butter caramel surrounding soft, tender cooked fruit on flaky, buttery, puff pastry. Served warm with a dollop of crème fraiche, there is NOTHING BETTER. And your friends – particularly the ones who don’t bake – have no idea how simple it is. (People are resistant to the idea that something so delicious can be so easy to make.) The beauty of a tarte tatin is that you can make it in less than two hours with minimal fuss. If you’re an expert apple peeler and corer, you can make it in under an hour and a half. Continue reading →

Gougères

Posted on December 7, 2011 by Susan

Okay world, first I have to apologise. I’m really bad at holidays. I forget birthdays. I buy Christmas cards only to discover them in my drawer, untouched, in February. Most of the time I don’t even buy them. I’m okay at Thanksgiving, but that’s mainly because it doesn’t involve quite the same type of advance planning as The Big Winter Holidays. So I’m afraid that I am not going to be your ready source for attractively iced and sprinkled holiday cookies, nor will I be telling you how to make your terrine look like a Christmas tree. (Or a dreidel.)

I do, however, love to throw parties, particularly parties involving lots and lots of food. And alcohol. Continue reading →

Duck Confit

Posted on December 4, 2011 by Susan

For something that is so delicious, making confit de canard is remarkably easy. The rich fatty duck legs are first cured in salt and then cooked very slowly in rendered fat, so that some of the moisture and natural juices from the meat are extracted and replaced by the fat. The legs preserved in this way can then be stored in your refrigerator in the fat, where they literally will keep for months. Continue reading →

Braised Pheasant with Lentils

Posted on November 26, 2011 by Susan

The great revelation for me when I moved to London was the availability of affordable game. In the United States, unless you hunt or know someone who does, it is very difficult to find anything more exotic than duck without paying through the nose for it. (Even duck is prohibitively expensive.) This is particularly true in New York City, where I grew up. Wild game? Forget about it. So it was with great excitement (seriously) that I realized in London, not only could I find game, I could actually afford it and get really good at cooking it. Continue reading →

Aioli

Posted on September 29, 2011 by Susan

I love making mayonnaise. I love the colour, I love the texture, and I especially love the flavour of homemade mayonnaise. Aioli, the rich garlicky mayonnaise from southern France, is particularly delectable. Serve it with fried fish, cold cooked shrimp or crab, or put some on the table when serving roast chicken. Continue reading →

Moules Marinières

Posted on September 26, 2011 by Susan

There are as many recipes for this classic preparation of mussels as there are crotchety fishermen on the Normandy coast. Some people use butter, some use olive oil, some add bay leaves and fresh thyme. On a few things, however, everyone is agreed: the recipe must involve white wine, onion or shallots, parsley, and just a touch of cream. Continue reading →