Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.
Small Bites
Silky Gazpacho
Bourbon Hot Chocolate
Irish Brown Bread
There are only a few ingredients in this bread, so the quality and freshness of each ingredient will influence the deliciousness of your bread. Coarsely ground whole-wheat flour is essential in this recipe. I use King Arthur’s Irish-Style Flour. I love the texture of the flour, and their products are reliably fresh. I prefer melted butter to oil, but I have used both with good results. And I much prefer the round loaf to the rectangular loaf for purely aesthetic reasons.
Savory Valentine Biscuits
Roasted Almonds with Rosemary and Thyme
Freekeh, Grape, and Feta Salad
Inspired by a salad at Rumi Restaurant in Melbourne, Australia, my freekeh salad is a fresh autumn side dish or vegetarian entrée. Freekeh is not readily available in my area, but I did find it online. I believe that farro or coarse bulgur would make fine substitutions. The pomegranate molasses is a must, so don’t leave it out! It can be found in international groceries or on the internet. This serves 8-10 in small verrines, 6 as a side dish, and 3-4 as a generous main course. Any leftovers will hold up in the fridge for several days and can be refreshed with a little olive oil and a good stir.
I made modest changes to David Lebovitz’s Lemon-Glazed Madeleine recipe. In the spirit of Julia child, I added three drops of lemon juice to the batter and opted not to make the glaze. All ingredients should be at room temperature.