I shared this recipe long before I had a food blog, before we all used the internet and before email was a common means of communication.
Like most days, my son Paul came in the door from school yesterday and the first thing he said (after “hi mom”) was “I’m starved!” I had just finished photographing this salad, and I offered him a taste. He reached right in and grabbed a leaf. “It tastes like spring.” He said. What a great response! He gave me permission to quote him. Continue »
Adapted from Cooking Light
Senegalese Chicken Yassa is a famously popular recipe throughout west Africa. It’s one of those simply delicious dishes: just a few ingredients that are transformed, by the magic of cooking, into an exciting and comforting meal: chicken, lots of onions, lemon juice, garlic, dijon and one hot pepper to infuse a perfect amount of kick. After marinating, browning and a slow braise, you get fall-off-the-bone tender chicken and sweet caramelized onions in a captivating sweet-tangy-spicy sauce. Continue »
Chinese beef and broccoli stir-fry. It brings me back to when I graduated from college and was living alone on the upper West Side of Manhattan. I didn’t do a lot of cooking then. I would grab a bite with friends after work or bring in something from Silver Palate, which was down the street from my apartment. When I did cook, I usually made a stir-fry. I had an old wok – inherited from my mom’s kitchen. I always loved lots of onions, garlic and broccoli in my stir-fry. Often I’d throw in other assorted veggies like carrots or snow peas, and either beef, chicken, or tofu. My cooking technique was totally haphazard back then. The recipe was: “Chop up a bunch of stuff and throw it in the wok with a little oil. Finish with soy sauce.”
I keep craving this dish… and making it… again and again. It all started last summer, when I visited my friend Ingrid at her home in Camden Maine. She prepared a meal that I loved so much – I have to share: salmon niçoise salad and a rustic fresh cherry tart (I blogged about the tart back in July). Continue »
It’s been snowing non-stop in the Boston area lately. My morning dog walks are chilly and short. The landscape is white on white. My backyard is unnavigable, except for a thin path made by the dog, leading from the door to his favorite tree. My outdoor furniture looks like ski moguls. But I have to admit that I actually love being trapped in the house on a cold snowy day – especially when there’s a pot of stew simmering on the stove. The more it snows, the more I want to make stew. It’s my way of compensating for all the cold bleakness – by creating something warm, colorful, and comforting.
I’ve always been a big fan of Chicken Cacciatore and I had fun developing my own version, with some new, delicious twists. I oven-roasted the chicken (boneless) and vegetables before simmering them with wine, tomatoes, mushrooms, garlic and herbs…oh, and potatoes! I added lots of thinly sliced potatoes. You definitely need potatoes in a snowy-day stew! Spoon the stew into bowls and enjoy every tender, wine-scented, tomatoey, potatoey bite! Continue »
Here’s a dish I’ve been dreaming about for the past year and a half: Turkish hot layered hummus. It was one of the most surprising and memorable dishes I had on my culinary tour of Istanbul. It was served at lunch as a meze (small plate) at a wonderful popular Istanbul restaurant called Kantin. They’re know for their homey rustic dishes created from fresh, local, seasonal ingredients. The ingredients are so fresh, in fact, that there’s no printed menu. You don’t know what you’ll get until you arrive and see the daily offerings, freshly written on a chalkboard on the wall. Continue »
Stamppot is quintessential Dutch fare – a kale and potato mash with sausages on top. If you’re in Holland or Amsterdam in the cooler months, you’re likely to find stamppot on restaurant menus, where the potatoes are mashed with bacon and curly endive, and piled onto a plate with a large Rookworst (Dutch sausage) draped over the top. Or you might find a version with a carrot-onion-potato mash under a large slab of bacon. You get the idea. For this recipe I picked kale for the mash – mainly because it’s healthy and I love it! Continue »
Shepherds pie is a savory meat pie with a mashed potato crust. I love that concept!! The recipe originated in Britain in the mid 1800’s as an affordable dish for the poor. Back in the day it was a practical recipe – a way to make use of leftover cooked meat. When made with beef, it’s was called “cottage pie” (named for the small cottages the poor folks lived in) and with lamb it was, fittingly, called shepherds’ pie. The meat was minced and topped with potatoes, which had become a reliable and affordable crop. These once lowly meat pies are now widely adored and are served even in palaces. According to longtime royal cook Darren McGrady, this dish has been a lifelong favorite of prince William, who began eating it as a puree when he was just a baby.
I’ve made some changes to the traditional shepherds pie recipe to take the calories and unhealthy fats down and amp up the flavor. I’ve packed the pie with chopped carrots, onions and red peppers, which are sautéed to bring out their natural sweetness. The vegetables are mixed with sautéed lamb and topped with a fluffy layer of mashed potatoes (made with no cream or butter). The spice is kicked up with cayenne pepper. The pie is gluten-free and dairy-free too! Continue »
The holiday season was an excited, hurried blur. I loved it but it whizzed by so fast and I feel like my feet never quite touched the ground. I had three New Year’s Eve appetizer recipes developed, cooked, and photographed, but I never had time to get them up on the blog!
Before I charge ahead into another busy year I want to stop and reflect a bit on things. Mostly I want to say how grateful I feel for being able to do what I love to do – to cook, photograph food, write about food, and engage with people about food. Thank you for visiting Panning The Globe this past year and for your thoughtful comments. A food blog isn’t complete without comments from people who’ve tried the recipes. And because I love (live!) to make people happy with food, when I hear that you enjoyed a recipe, it’s like cooking for friends and hearing their happy “mmms” and “yummmms” after they take a bite – the best!
I’ve got lots of great new recipes to share in 2015, but first here’s a little look back at the recipes on this site that drummed up the most excitement and enthusiasm this past year. Below you’ll see photos with links to Panning The Globe’s top 10 recipes of 2014.
Here’s to a happy healthy 2015!
This is my first foray into making pâté. I’ve always thought of pâté as an elaborate French delicacy, beyond the scope of the home chef. On my recent visit to Formaggio Kitchen I was treated to a sample of their house-made pâtés. The flavors and textures were so unbelievably rich and complex. I started thinking (hoping!) that I might possibly be able to meet the chef and get a recipe. My wish came true! Continue »
Do you agree that cheese is one of the world’s most irresistible foods? Just the sight of a soft brie or camembert, melting out of its rind, inspires passion! For entertaining, a fabulous cheese platter is one of the easiest, most exquisite things you can serve – so many exotic flavors, textures and aromas on one plate – something to please every palate.
So how do you choose the cheeses for your platter? If you’re like me, you’ve been overwhelmed by a case filled with a sea of cheeses. I always enjoy reading the charming little blurbs about the farms or the animals that the cheeses came from – but I still don’t know which ones to buy. Year after year I end up with many of the same familiar cheeses – like Robiola and La Tur. They are always great, but I’ve missed out on trying what’s new or fresh or super exciting or perfectly ripe! This year I asked my favorite cheese experts, at Formaggio Kitchen in Cambridge, for some help putting together my ultimate cheese platter. Then I took the cheeses they recommended and enlisted the help of two creative foodie friends for styling advice. I’ll show you what they came up with to inspire you to take your cheese platter to a new level of excitement!
Meatloaf may be one of the most iconic American dishes, yet it’s also a popular dish across the globe. Dozens of countries have their own version. In Italy meatloaf is called polpettone, which means ‘Big Meatball’ – an exciting and comforting concept!
Lately I’ve been cooking my way through one of my old cookbooks – Foods of Sicily and Sardinia. When I came across a recipe for Sicilian style turkey meatloaf, it called out to me and I had to adapt it for PTG. I love the use of cooked potatoes to soften and bind the turkey. I adore the lively fresh flavors of garlic, parsley and capers. It’s an elegant departure from the typical ketchup and breadcrumb meatloaf (not that I don’t love that one too!). Continue »
Before I disappear from the blogosphere for few days to spend time with my family for our Thanksgiving holiday, I want to leave you with this beautiful, simple, healthy recipe for carrots cooked in wine. It’s a Sicilian recipe that I’ve adapted from an old cookbook called Foods of Sicily and Sardinia and the Smaller Islands. It takes less than a half hour to cook this dish, and it would be a great addition to the Thanksgiving table or to any table. Continue »
Leftovers. Sometimes they seem like ‘yesterday’s same old same old.’ Sometimes they inspire. I think Thanksgiving leftovers inspire! Leftover turkey, for example, has so much potential to be transformed into something new and even more exciting than its original incarnation. I could list so many ideas, but I have something even better than ideas: at the end of this post – after the recipe for turkey kreplach soup and a bonus recipe for quick potato knishes, you’ll find links to 45 other fabulous Thanksgiving leftovers recipes – brought to you by the talented food bloggers of the Sunday Supper Movement.
I think you’ll be covered for all of your Thanksgiving leftovers recipe needs!
Adapted from Tina Nordströms Scandinavian Cooking
There are so many things I love about this dish – not just the deliciousness: the great colors, the wonderful shapes, fresh seasonal ingredients, the combo of healthy and decadent, the rustic excitement of being cooked yet still in its raw form, the fact that it’s easy to assemble and throw in the oven. Also, I always love a dish that draws a crowd around it – this one does! Continue »
If I tell you how many turkeys I’ve roasted in the past 2 weeks – promise not to laugh? I think I’ll wait ’til the end to tell you – better if you hear the whole story first. But I will tell you that the result of my two-week turkey preoccupation resulted in this tasty, tender, spicy yogurt marinated turkey. It’s a Turkish-inspired recipe with bright and zesty flavors of yogurt, lemon, garlic and Aleppo pepper.
Adapted from Cooking Light
I love when vegetables take center stage. I’m always on the lookout for great vegetable recipes. Here’s one that I just found in the November Cooking Light Magazine, and I’ve already made it three times. I plan to make it again for Thanksgiving, if not before: shredded pan-browned brussels sprouts with crispy fried shallots. Continue »