For the version pictured here, a crumb topping covers the round.īoston Globe Food contributor Jean Kressy sent in this cake, which has just about everything a simple farmhouse confection should: tender crumb, moist apples, and a crunchy, buttery walnut topping. In the case of apples, some of the cake batter is spooned into the pan, a layer of apples goes on top, then another layer of cake. The confections in New England typically contain blueberies or apples. Many communities have cakes whose recipes are passed around and around. Sprinkle with the remaining 1 tablespoon parsley. Arrange a piece of fish on each of 4 dinner plates and add relish. Broil about 5-inches from the element for 6 minutes (do not turn) or until the fish is just cooked through.ĥ. Sprinkle a cast-iron skillet or heavy broiler pan with oil. Taste for seasoning and add salt, if you like.Ĥ. In a bowl, combine the tomatoes, pepper, olives, scallions, and 2 tablespoons of the parsley. Sprinkle the fish with olive oil, salt, and pepper set aside for 5 minutes.ģ. Chop up a couple, add lots of black and green olives, fresh parsley or whatever herbs you have growing, and you have an elegant meal.īroiled swordfish steaks with tomato-olive relishġ 1/2 pounds thickly cut (1-inch) swordfish, cut into 4 piecesģ/4 cup mixed pitted black and green olives, choppedĢ.
Under a hot broiler, the fish cooks quickly and you can keep a closer eye on it. I prefer broiling to grilling because the hardwood charcoals tend to dominate the dish. I can't remember when swordfish tasted as good as it does this year. Adapted from “Elizabeth David on Vegetables” Ladle the soup over slices of whole-wheat bread into bowls. Taste for seasoning and add more salt and pepper, if you like. Cook the soup, stirring occasionally, for 1 1/2 to 2 hours or until the cabbage has almost melted.Ĥ. Add the cabbage, thyme sprigs, clove, bay leaf, salt, and pepper. Slow add the hot water and bring to a boil. Add the tomatoes and bell pepper and cook, stirring often, for 15 minutes.ģ. Cook the leeks, onion, garlic, salt, and black pepper, stirring often, for 10 minutes, or until soft but not brown.Ģ. In a soup pot, heat the 3 tablespoons olive oil. Who is Elizabeth David? she asked.ġ red bell pepper, cored, seeded, and slicedġ. Someone overheard me recently going on and on about the wonderful Elizabeth David (1913-1992). For a bowl that costs a few cents, the flavors are wonderful. Today, says Norman, you can put the bread in individual bowls and ladle in the soup. At one time the soup would have been poured into a tureen over slices of dark bread. It might have cooked in an earthenware marmite. It's peasant cooking at its best, with characteristics of both the French and Spanish kitchens, writes Norman. The soup is little besides cabbage, tomatoes, and leeks, which simmer with water for a couple of hours. The new book, "Elizabeth David on Vegetables," compiled by Jill Norman, with recipes from the well-regarded British cookery writer, has many interesting things, including this Mayorquina, from the Mediterranean island of Majorca. Adapted from “Mast Brothers Chocolate: A Family Cookbook” Bake the brownies for 30 minutes or until they are firm to the touch. Stir in the flour, salt, baking powder, and nuts. Beat in the eggs until the mixture is smooth. In a saucepan over low heat, melt the chocolate, butter, and brown sugar. They will be in Boston on Tuesday. They have Red Sox beards, though doesn't everyone in Brooklyn?īrownies with hazelnuts, almonds, and pecansģ/4 cup (1 1/2 sticks) unsalted butter, cut upġ. The brothers are artisan chocolate makers based in Brooklyn. Last week I made chocolate ginger snaps, which are also memorable, from the Mast Brothers' book. They're going to Bagram Airfield in Afghanistan to some soldiers from Massachusetts. Once they cooled, I packed them in two tins lined with foil, secured tightly with masses of clear tape, and enclosed in bubble wrap. These luscious lilttle squares are from "Mast Brothers Chocolate: A Family Cookbook." They're brownies made with hazelnuts, pecans, and almonds and they knocked me out.