A Refreshing Summer Salad
Breaded Chicken Breast with Parmesan and Marcella Hazan Tomato Sauce with Spaghetti
Tomato Sauce 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Wrap in a cooking gauze for easier removal Salt PREPARATION I used fresh Roma Tomatoes. Score the ends of the tomatoes with an “X”. Blanch the tomatoes in boiling…
Plum Tart
Plum Tart INGREDIENTS: 1 9-inch sweet pastry tart shell, fully baked (I used J.C.’s pate brisee sucree recipe), click on the link. 2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger, I used the blue damson from Washington State 1/2 cup, bread crumbs or crumble topping or ground almond 3 tablespoons/45…
Tsukune Japanese Meatballs
Meatballs perfect for the summer!
Nectarine or Peach and Blackberry Galette
Nectarine or Peach and Blackberry Galette INGREDIENTS: 1 dessert galette pastry (1/2 recipe) 1 ½ pounds ripe nectarines, pitted and sliced 1 basket (6 ounces) blackberries 2 tablespoons mild honey, like clover, or 3 tablespoons brown sugar ¾ teaspoon cinnamon ½ teaspoon vanilla 25 grams (1/4 cup) almond powder 1 egg beaten with 1 teaspoon milk, for egg wash 1 tablespoon raw brown sugar FOR THE DOUGH: 1 ⅓ cups/165 grams all-purpose flour 1 tablespoon/15 grams sugar…
