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Recipes and Stories

2 April 2021: An Intimate Easter Dinner V—Strawberry Semifreddo

Strawberry Semifreddo

 

To round out an intimate Easter dinner with elegant simplicity, one can do no better than the classic Italian semifreddo. At first glance, the name seems contradictory, since it means "partly cold (frozen)" and yet the thing is actually completely frozen.

 

The usual explanation is that the light, mousse-like texture remains soft even when frozen solid, and doesn't feel quite as cold in the mouth as gelato, sorbet, or ice cream.  Read More 

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1 April 2021: An Intimate Easter Dinner IV—Asparagus Tips in Butter

Asparagus Tips in Butter

 

Arguably the easiest and best way to prepare asparagus is to cook it whole in a large pan of boiling salted water until it's just crisp-tender—as little as two and no more than four minutes if the spears are nice and fat, then carefully drain, drizzle it with melted butter, and serve it forth. Second to that is to spread it on a baking pan, sprinkle it with olive oil and salt, and roast it in a very hot oven.

 

The drawback to both those methods is that they're best done just before serving and require the cook's almost undivided attention. When I know my attention is likely to be spread out over several things at the last minute, this sauté is what I turn to.

 

The asparagus is already mostly cooked, so it's really just a matter of warming it up in the pan,  Read More 

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