Food, Photography and Bon Mots
Need a quick and elegant appetizer? Want to showcase some nice cheese? This Savory Blue Cheese Cheesecake is your recipe! This recipe is open to a lot of variation, too—chopped chiles, red peppers, caramelized onions and on and on. For variation, you could sub in…
This is an excellent way to use left-over risotto. You can use your favorite risotto recipe. I suggest you use Blue Cayenne’s Porcini Mushroom Risotto recipe (omitting the green peas). You can find that recipe here. This recipe is from Susan Spungen’s cookbook Veg Forward.…
Are you world weary?
World Weary. That was an iconic Noel Coward song if you don’t recognize the reference. You can play it by clicking the link that follows. Sit back and enjoy a moment in a gentler time. (World Weary.)
Not too hard to be world weary of late.
What better, then, than a bowl of hot white bean soup? Kick back and enjoy that, too.
This recipe is adapted from one that appears in The New York Times. You will find the link to the original NYT recipe here. I used Rancho Gordo Marcella beans in this recipe. If you aren’t familiar with Rancho Gordo, look them up online. They carry a wide variety of dried beans and the quality and freshness of their beans is top notch. I particularly enjoy their Marcella bean. It’s a bean grown from Sorana seedstock, a kind of cannellini bean with a thin skin and very creamy texture. This particular bean was a special favorite of the late cookbook author Marcella Hazan.
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for an Apple Tart. You will find the recipe here.. Want to dive deeper into our recipe…
You have to eat this one fast. This wonderful (and easy!) Pear Cake is exceptional on the day it is baked, full of caramelized pears suspended in a vanilla and almond-flavored tender almond flour cake. Starting on the day after the cake is baked, the…
