All posts filed under: Food Musings

Scrumptious Fruit Scones

Published by Kathy Hunt

I love my morning ritual of coffee and whole grain toast with peanut butter and preserves. Yet, as soon as I step onto British soil, I ditch this duo for a pot of hot, black tea and a rich, slightly sweet fruit scone. Loosely defined as a small, soft, plain cake, the scone is a staple of afternoon tea. If you can track down one that’s warm and fresh from the oven, it’s also a heavenly, albeit filling, breakfast treat. Although I think of scones as quintessentially English, they’re actually a Scottish specialty. Depending on whom you talk to, their name comes from the ceremonial Stone of Destiny at Scone Abbey in Scotland or from the Scots term “sconbrot,” meaning fine white bread. Originally made from oats and triangular in shape, they were fried on a griddle. Today flour-based scones come in a variety of shapes and are baked. While I prefer plump, dark raisins in mine, they can be either sweet or savory. Among the lovely things about scones is how fast and easy …

Flourless & Fabulous White Chocolate Almond Torte

Published by Kathy Hunt

When baking, I often think of my late mother from whom I inherited a raging sweet tooth. I suspect that she received hers from her own mother with whom she spent countless Friday nights making candy, cakes and other confections. They had baked for fun from recipes passed down through my French grandmother’s family and plied all whom they knew with these goodies. Yeah, I inherited that latter trait, too. Among the wonderful treats that they made were tortes. Although it may sound quite sophisticated, a torte is simply a single layer cake made with flour and/or ground nuts. German in origin, it’s occasionally filled jam or buttercream. In my kitchen it’s adorned with fresh, seasonal fruit and confectioner’s sugar. One of the many great things about White Chocolate Almond Torte is how few ingredients are used. As the name indicates, you’ll need white chocolate and ground almonds as well as eggs, butter, sugar and almond extract. That’s it. I have made the following flourless White Chocolate Almond Torte so many times that I could …

A Few Thoughts on Caviar

Published by Kathy Hunt

Caviar is one of those foods that we’re supposed to love. Costly and rare, it’s considered the height of luxury and sophisticated dining. Receive a complimentary blini topped with a dollop of creme fraiche and sprinkling of tiny, flame-colored, salty orbs and you might think, “Wow! Caviar! This restaurant knows how to make its diners feel special!” Then again, you might also think, “Gross. Fish eggs.” For years I’ve felt neutral about caviar. More often than not, I’ve consumed tough, gritty, low quality roe, the stuff that makes people say, “Eew. Fish eggs.” On very rare occasions I’ve sampled the luxurious, melt-in-your-mouth delicacy that makes people drool. Two weeks ago I had the latter experience when sent on a mission to obtain caviar for a friend’s Scandinavian-themed party. Dressed in my workday uniform of jeans, black sweater, faded black t-shirt and running shoes, I schlepped over to Caviar Russe in Midtown. Up the marble staircase I climbed, with each step wondering if I shouldn’t have worn something slightly nicer or cleaner. Seriously, what had I …

Apple Pie Aquavit

Published by Kathy Hunt

The word aquavit means “water of life” and for Scandinavians that definition holds pretty true. In Denmark no traditional lunch or smørrebrød (open-face sandwich) would be complete without a shot of chilled ‘akvavit’ followed by a cold beer. A common accompaniment to the country’s beloved pickled herring, this potent liquor reputedly aids in digestion. In Sweden it’s known as “snaps” and downed in one gulp with beer and drinking songs to follow. In Norway it’s sipped alongside the evening meal. What is aquavit? It’s a potato- or grain-based vodka infused with caraway seeds. Caraway not your thing? Take heart — depending upon the region and distiller, dill, fennel, coriander seeds or star anise may stand in for the customary spice. Warned by Swedish friends of the high cost of alcohol in their homeland, my first taste of aquavit came courtesy of a hastily purchased sampler pack at Arlanda Airport. Pulling out one of the tiny bottles and twisting off its cap, I took a swig of the clear liquid and shuddered. It was horrendous. In …

My Favorite Chocolate Chip Cookie

Published by Kathy Hunt

If you’ve dropped by Kitchen Kat more than once, you’re probably aware of my insatiable sweet tooth. Pies, cakes, candies and tarts. I love and make them all. What you might not know is that I am perpetually on the lookout for the perfect chocolate chip cookie. From Amy’s Bread, Birdbath, Levain and Jaques Torres to the less pricey offerings at Jack’s and Insomnia and the vegan version at Joe I’ve tried them all. You name the bakery or recipe. I’ve eaten the cookie. Last summer, while in the thick of promoting Fish Market, I came across what may be the best chocolate chip cookie that I’ve ever had. Crisp, sweet, aromatic and with just a hint of spiciness, it was the cookie that I’d been craving. This divine treat came not from a professional bakery or The Joy of Cooking but from my friend Elizabeth’s sunny kitchen. I took a bite of one, devoured it and then reached for another and another and another. Before I knew it, I was covered in cookie crumbs …

Philly Irish Potatoes for St. Paddy’s Day

Published by Kathy Hunt

Look up “Irish potato” in Herbst’s Food Lover’s Companion and you’ll find it defined as “a round, white, thin-skinned potato . . . good for boiling, frying and pan-roasting.” Ask for an Irish potato in Philadelphia and in all likelihood you’ll be handed a small, cinnamon-dusted, spud-shaped candy. A Philly original from the early 20th century, this sweet reputedly was created by Irish immigrants for St. Patrick’s Day. In spite of its name there is not a trace of potato in this confection. Its moniker comes from its oblong shape, white center and dusky skin. What’s in an Irish potato? Cream cheese, butter, coconut and lots of powdered sugar. If you don’t like intensely sweet treats, you’ll want to steer clear of this little guy. Even I, the queen of sugar, find some versions too cloying. To boost the sweetness even more, many flavor their Irish potatoes with a generous dose of vanilla extract. Since I have a surplus of Bailey’s Irish Cream on hand, I cut back on the extract and add a tablespoon …

The Scoop on Mushroom Barley Soup

Published by Kathy Hunt

Another week of blustery weather can mean only one thing — more soup simmering on my stovetop. This time it’s my take on an old family recipe for Scotch broth. One of Scotland’s most famous offerings, Scotch broth begins by boiling together chunks of mutton or beef and barley. Eventually, diced root vegetables and parsley are added to the pot. A sprinkling of fresh parsley then finishes it off. Unlike classic Scotch broth, my version replaces the meat with mushrooms, making it less stew-like. In essence, this is a hearty mushroom barley soup. With its vegetable stock base and abundance of barley, root vegetables and mushrooms this soup could be considered a vegetarian-friendly dish. For a bona fide vegan meal, substitute olive oil for the butter. MUSHROOM BARLEY SOUP To get the requisite 2 cups cooked barley, you will need to bring 2 cups water, 1/2 cup pearl barley and a pinch of salt to a boil over high heat. Cover, reduce the heat to low and allow the barley to simmer for 40 minutes. …

Warming up Again with Black Bean Soup

Published by Kathy Hunt

After weeks of slipping and sliding across icy sidewalks, trudging through knee-high snowbanks and shivering in spite of four layers of clothes the only positive thing that I can say about winter is that it gives me an excuse to make soup. Why soup? It’s one of the easiest, most versatile dishes around. Put water or stock, vegetables and seasonings in a pot. Add heat and – voila! – in a short time you’ve got a filling, wholesome meal. One of my many favorites is peppery black bean soup. Featuring just enough spices to chase away the cold, this soup will warm you from head to toe. You can quickly turn this into a vegan offering by substituting vegetable for chicken stock. PEPPERY BLACK BEAN SOUP Serves 6 to 8 2 tablespoons olive oil 1 large white onion, diced 4 cloves, minced 4 (15-oz) cans black beans 3/4 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/4 teaspoon crushed red pepper 1/4 teaspoon cayenne 2 cups chicken or vegetable stock 1 (15-oz) can diced tomatoes and …

Easy Peasy Popcorn

Published by Kathy Hunt

I know. What could be a simpler savory snack than popcorn? Other than pretzels, nuts and olives, not much. When I want to put out a bowl of popcorn and not have friends react with, “Gee, that’s all I rate? Kernels of dried corn?” I sprinkle some seasonings over top. In an instant the low key movie theater staple becomes gourmet noshings. For the sake of storage space I don’t own an air or oil popper. Instead I just tumble kernels into a frying pan, clamp on a lid, place the pan on the stove top, flip a burner on high and, shaking the pan periodically, let heat do its trick. From there it’s a short trip from hot, bland kernels to such exciting snacks as the following. Note that for 8 cups popped popcorn you’ll need roughly 1/4 cup kernels. All recipes yield 8 cups/servings of flavored popcorn. SMOKED POPCORN 1 tablespoon smoked paprika 1 teaspoon fine sea salt 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/8 teaspoon cayenne 2 tablespoons olive oil …

Hooray! Smoked Trout Paté!

Published by Kathy Hunt

Paté. It sounds like such a posh dish. In reality it’s just a spreadable mixture of cooked meat, fat and seasonings. So much for the elegant, French name, huh? Originally, paté meant a baked, meat-filled pastry served hot or cold. It later referred to the chunky filling for this pie. Ultimately, it became known as the aforementioned spread. What do you put in a paté? Among the most popular ingredients are goose liver, pork, veal and beef. Because I stopped eating meat long ago, I make less traditional patés featuring smoked fish, vegetables or mushrooms. I served the following spread on Christmas Eve. Quick to make and equally fast to assemble, smoked trout paté is an easy hors d’oeuvre for the harried host. SMOKED TROUT PATÉ Whenever I forget to grab chives at the market, I substitute 1/4 teaspoon granulated onion for the chopped chives. Without that dash of green the paté will look a bit bland but it will still taste great. Makes 1 1/4 cups 5 ounces cream cheese, softened 2 tablespoons good …