when I write posts for the blog, I write so fast that my mind can barely
keep up with my fingers. (Hence the occasional frequent typo.)
Ideas fly into my head and I literally have to jump up from my chair and
make them. Such was the case with this Dulce de Leche Cheesecake recipe,
which combines two of everybody’s favorite things: cream cheese and dulce
de leche. The French are fans of le Philadelphia, a catch-all word for
cream cheese (just like we say Band-Aids and Kleenex, which are actually
specific trademarks) and they are also fans of confiture de lait
(milk jam), their own version of dulce de leche.
don’t, however, have graham crackers, an all-American invention made with
whole-wheat flour, and designed by Reverend
Sylvester Graham, to discourage people (his followers were
called “Grahamites”) from having impure thoughts.
sure how I’d explain how a whole-grain cracker curbs lascivious urges to
French friends. But somehow, I doubt that would increase the chances that
we’d be seeing them anytime soon on French supermarket shelves.)
My daughter Ilaria and I are bursting with excitement to tell you about our brand new venture, Shared Kitchen.
It’s a blog that’s all about good food, especially when it’s cooked from scratch. There’ll be way more than just recipes coming up – we want to offer sound advice, great tips to help you get brilliant results when you try the recipes in your home, and inspiring ideas to get you thinking, tasting, cooking and sharing, and creating your own lasting memories and traditions around the table. And we hope to raise a smile from you, too, as we share our day-to-day lives. Laughter is such a tonic, after all.
Ilaria will be my co-creator in her spot Ilaria’s Kitchenette. We’ve cooked together ever since she was little and it’s an inspiration to see how far she has come since her first batch of muffins and madeleines. As she says, ‘If I can cook it, anyone can.’
So, come on in and share our kitchen – it’s for you as much as it is for us. Even if you already hear from me regularly, visit the blogsite and subscribe. Pass it on to your friends, too, and join us on our journey!
I may get into trouble with the publishers for mentioning this one as it is not published until 27 March,(in time for Easter and Mother's Day), but I have an advance copy, (the joy of being a book reviewer),and I read it from cover to cover over the recent holiday weekend and have to say I loved it. A much published cook, (she has written more than 20 cookbooks), Gofton took herself and family off to France for 18 months and so this appealing book is part cookbook part travel memoir. A winning combination. I especially enjoyed her stories of the people, places and culinary traditions experienced during their stay. Coming late March, rrp $45.00, don't miss it. Penguin Random House NZ
fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.
Plus, our review Melbourne's Kappo restaurant; Christine Manfield's guide to Mumbai; a classic recipe for the Mexican staple mole poblano; a few quick and easy ways to use Dijon mustard; and your chance to win one of
ten dinners at Kazbah restaurant.
Anthea Loucas and the team at Gourmet
Sugar-crusted rhubarb hand pies
Sesame praline meringue roulade with
Chocolate, prune and walnut cake with
chocolate and Sherry ganache
Pear brioche tart with maple custard
Rhubarb and strawberry tart with candied
pistachio and fennel seeds
Grilled baby corn with spiced salt and
anonymous SMS (text) popped up on the screen of my phone late Saturday
afternoon, letting me know that there was a journée de rencontre les producteurs
on the rue du Nil in Paris, where there would be wine and food, and a
chance to meet the producteurs
(producers). There was no name attached to it — someday, I will figure
out how to sync my iPhone with my contact list so that it doesn’t lose
contacts. But I presumed it wasn’t a trap (albeit a tasty one…) or
anything. And since the street is known for great food shops that
carefully source their ingredients, and good places to eat, I arranged to
meet some friends, including Sara,
visiting from Italy, to see what was up.
figuring out who had sent me the message (whew, it wasn’t some
loony-toon, but the chef at Frenchie),
we started off with some wine and cheese at Frenchie Wine
Bar, which is normally packed solid from the moment the door
swings open in the evening. But this afternoon, we just walked in and sat
down at one of the many empty tables. (Which didn’t last long.) There
were three kinds of cheese: Roquefort, Brie de Meaux,
and Saint-Nectaire, a favorite of French people, although it’s not the
one that I normally dive into first.
great hostess in Paris confided in me once that the secret of a great
party is to only serve three things. Basta. And it was, indeed, nice to
have an edited selection of fromages
to taste, rather than having to pick though dozens of varieties. Which
start looking pretty funky once a bunch of people have attacked them from
had a nice slab of pungently creamy Roquefort, a coarse slice of country
bread, and butter. (French people often smear butter on bread before
eating blue cheese or Roquefort, which sounds kind of crazy, but actually
works.) It was hard to leave that table, but after we finished our wine
and cheese, we headed back out to the street to see what was up. At this
point, our seats had become a valuable commodity. Although unlike at
other food events, people were very calm and friendly.
tend to avoid food events because people get carried away and it becomes
a feeding frenzy. And I don’t particularly enjoying standing in a mob of
jostling people, fighting for a postage stamp-size taste of something.
I’m fine buying a bite, then sitting down and eating something in a
I’m not the only one who loves polenta cake. The Italians like it so
much that it’s called Amor Polenta. Which means “Polenta Love.”
at least that’s what I thought it meant, because amour in
French means “love.” And I assumed that it was the same in Italian.
(Another reason for finally getting on that life-long ambition to live
in Italy and learn Italian.) But for now, checking in an Italian
dictionary, I found out that “amor” means “sake.” (As in, for the
purpose of.) So I’m not sure how it got its name, but this cake makes a
pretty good argument for the sake of whisking polenta into a cake.
one of those people who is completely crazy for anything with cornmeal,
from corn bread to even a kind of kooky polenta ice
cream that I’m sure no one else has ever made, because I
used a completely obscure
polenta that very, very few people can get their hands on.
But I felt compelled to make it, for the sake of using up a little bag
of that polenta that I had.
At Eat Your Books we want to bring you the best recipes – our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.
Below you’ll find this week's recommendations from the EYB team.
Remember you can add any of these online recipes to your EYB Bookshelf – it’s a great way to expand your personal recipe collection.