Recipes

I love soups for many reasons. They are generally easy to make, they feed your spirit, and soups place no limits on your creativity. This flavorful soup fills the house with the aroma of the curry and other spices that date back thousands of years. Curry powder is actually a spice blend, so different brands will have slightly different flavors. Any that appeal to you will work for this recipe.

This is the classic choux paste that has been around since the 1500’s, and is the base for eclairs, cream puffs, profiteroles, gougeres and more. It is not difficult to make as long as you keep to a few simple rules. The liquid must be heated to a full boil, the flour must be completely incorporated and cooked for one minute to get rid of the raw flour taste, and the paste must be mixed and baked while still warm. The baked outcome is sort of magical in that these few simple ingredients puff up crisp on the outside, hallow on the inside and can be filled with just about anything. Have fun and be creative.

My grandmother was born in a small town in the Lombardia region of Italy, that bordered the Piemonte region. I don’t know for certain, but through research I believe this is the reason that growing up, the risotto in my house was made using red wine as was common in Piemonte. I actually wasn’t aware that there were other ways of making it until I moved to San Francisco in 1964 and tasted Risotto Milanese. It was also a great introduction to saffron. Since then I’ve made my favorite rice dish many different ways, but this version from my childhood still feeds my soul. I realize that the giblets are something that most people discard, but I urge you to try them. They add a special flavor and texture that blends well with the spiciness of the sausage, the earthy quality of the dried Porcini and the “toothyness” of the rice.

These elegant little puffs are just so tasty with the crispy, crunchy pate choux shells and the rich creamy filling that tastes like sweetened Espresso with a hint of chocolate. They are easy to make, and the cream puffs and custard can be made ahead of time and assembled shortly before serving.

This is the classic from my Father’s 1930’s journal. A Viennese Kugelhopf Easter Bread that is rich and buttery with plump raisins, candied orange peel and toasted almonds. You get a hint of the Meyer’s rum, more an aroma than a distinct taste. You can serve it plain, dusted with powdered sugar, or drizzled with a glaze. It takes at least 24 hours from start to to finish, as it needs to rest in the refrigerator over night, and the two proofing times add up to about 5 hours. However, if you have the time, it is well worth the effort.

This recipe is a simpler version of the Viennese Easter Bread, Kugelhopf. It’s a bit like a rich pound cake with plump raisins, toasted almonds, and a hint of citrus. Moist and not too sweet it’s perfect with morning coffee or afternoon tea, and makes great gifts for the host or hostess of your Easter meal. Try it using the Fiori di Sicilia in place of the orange extract. I can almost guarantee that you will never again be without of small bottle of this delightful essence.