http://aprilbloomfield.com aprilbloomfield.com Thu, 21 Jun 2012 06:48:33 +0000 http://aprilbloomfield.com en http://aprilbloomfield.com/BANOFFEE-PIE http://aprilbloomfield.com/following/aprilbloomfield.com/BANOFFEE-PIE Thu, 21 Jun 2012 06:48:33 +0000 aprilbloomfield.com 3083717 BANOFFEE PIE<img src="http://payload39.cargocollective.com/1/6/201800/3083717/banoffee_tall.jpg" width="670" height="621" width_o="835" height_o="774" src_o="http://payload39.cargocollective.com/1/6/201800/3083717/banoffee_tall_o.jpg" data-mid="15738375" border="0" align="left"/> A quintessentially English treat invented by a couple of publicans at The Hungry Monk in East Sussex, this is the dessert I’d choose to end my final meal, the sweet I’d eat in my last moments on earth. A concoction that features layers of whipped cream, ripe bananas, and caramelized milk (perhaps more familiar as dulce de leche), this pie might sound too sugary. But somehow the cream cuts through all that sweetness, and when you eat it good and cold, it becomes one of those compulsively tasty desserts that you’ll find yourself finishing in about ten seconds. Any cooks who dread rolling out tart dough will be thrilled to learn the grated method I suggest for this recipe and the next. body{background-image: url('http://i1226.photobucket.com/albums/ee418/sunnyfunbuns/pg13_knives-1.gif'); background-repeat:repeat;background-position:center bottom;background-attachment:fixed;}} BANOFFEE PIE A quintessentially English treat invented by a couple of publicans at The Hungry Monk in East Sussex, this is the dessert I’d choose to end my final... http://aprilbloomfield.com/CAESAR-SALAD http://aprilbloomfield.com/following/aprilbloomfield.com/CAESAR-SALAD Thu, 21 Jun 2012 06:48:32 +0000 aprilbloomfield.com 3083775 CAESAR SALAD<img src="http://payload39.cargocollective.com/1/6/201800/3083775/ceasar_tall.JPG" width="670" height="621" width_o="835" height_o="774" src_o="http://payload39.cargocollective.com/1/6/201800/3083775/ceasar_tall_o.JPG" data-mid="15738615" border="0" align="left"/> I grew up eating boring salads, horrible and underdressed. The old-school salads I learned to make at culinary school, like Waldorf and Niçoise and the mayo-and- curry-spiked Coronation Chicken, were better, for sure. But the Caesar was the first salad I ever really loved. Soon after I graduated, I got a job at a restaurant called Kensington Place. Rowley Leigh, the chef, would mound plain Gem lettuce on a plate and serve it with Caesar dressing on the side. Oh, that dressing! Not only was the flavor a tangy, umami-packed thrill, but it was also very “clean,” as we chefs some- times say. That is, you could taste the individual components—first to register was the saltiness, not necessarily the fishiness, of the anchovies, then came the Parm and garlic, and finally, the tang of the vinegar. Because of my early bland salad experiences, I like mine extra punchy, even, in this case, what some people might consider a little overdressed. Romaine is quite watery and it needs the dressing to cut through that flatness. This is a salad I like to make and eat with my hands. I rub the dressing onto each leaf, each one like a little canoe. I’m especially fond of the freshly-baked-bread taste of the croutons, which makes you want to seek out another, and then another, and the refreshing quality you get from serving the salad chilled. Eat it quickly, before it warms up. body{background-image: url('http://i1226.photobucket.com/albums/ee418/sunnyfunbuns/pg13_knives-1.gif'); background-repeat:repeat;background-position:center bottom;background-attachment:fixed;}} CAESAR SALAD I grew up eating boring salads, horrible and underdressed. The old-school salads I learned to make at culinary school, like Waldorf and Niçoise and... http://aprilbloomfield.com/CHOPPED-CHICKEN-LIVER-ON-TOAST http://aprilbloomfield.com/following/aprilbloomfield.com/CHOPPED-CHICKEN-LIVER-ON-TOAST Mon, 26 Mar 2012 18:33:47 +0000 aprilbloomfield.com 3083630 CHOPPED CHICKEN LIVER ON TOAST <img src="http://payload39.cargocollective.com/1/6/201800/3083630/chickenliver_tall.JPG" width="670" height="621" width_o="835" height_o="774" src_o="http://payload39.cargocollective.com/1/6/201800/3083630/chickenliver_tall_o.JPG" data-mid="15738090" border="0" align="left"/> A staple at The Spotted Pig, this creamy, still slightly chunky mash of lovely, iron-y livers on toast makes a fine snack, but it’s substantial enough to hold you over while you wait for a friend or a table. Just the thing, too, with a glass of wine. The liver mixture is a touch sweet from the port and the browned garlic and shallots, with a whisper of acidity from the Madeira. Best of all, it takes just a moment to make. Be sure you get a nice color on the livers when you cook them. (I like them slightly pink on the inside for this dish; anyone who doesn’t can cook them a bit longer.) Be sure to take in the aroma as they cook—toasty browning liver is one of my favorite smells. body{background-image: url('http://i1226.photobucket.com/albums/ee418/sunnyfunbuns/pg13_knives-1.gif'); background-repeat:repeat;background-position:center bottom;background-attachment:fixed;}} CHOPPED CHICKEN LIVER ON TOAST A staple at The Spotted Pig, this creamy, still slightly chunky mash of lovely, iron-y livers on toast makes a fine snack, but... http://aprilbloomfield.com/BEEF-STILTON-PIE http://aprilbloomfield.com/following/aprilbloomfield.com/BEEF-STILTON-PIE Mon, 27 Feb 2012 17:03:52 +0000 aprilbloomfield.com 2812024 BEEF & STILTON PIE <img src="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.34 PM.png" width="670" height="579" width_o="722" height_o="625" src_o="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.34 PM_o.png" data-mid="15671776" border="0" align="left"/><img src="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.37.44 PM.png" width="670" height="575" width_o="726" height_o="624" src_o="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.37.44 PM_o.png" data-mid="15671768" border="0" align="left"/><img src="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.37.55 PM.png" width="670" height="578" width_o="725" height_o="626" src_o="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.37.55 PM_o.png" data-mid="15671769" border="0" align="left"/><img src="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.04 PM.png" width="670" height="578" width_o="724" height_o="625" src_o="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.04 PM_o.png" data-mid="15671770" border="0" align="left"/><img src="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.14 PM.png" width="670" height="577" width_o="725" height_o="625" src_o="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.14 PM_o.png" data-mid="15671773" border="0" align="left"/><img src="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.26 PM.png" width="670" height="576" width_o="725" height_o="624" src_o="http://payload25.cargocollective.com/1/6/201800/2812024/Screen shot 2012-03-24 at 7.38.26 PM_o.png" data-mid="15671774" border="0" align="left"/> body{background-image: url('http://i1226.photobucket.com/albums/ee418/sunnyfunbuns/pg13_knives-1.gif'); background-repeat:repeat;background-position:center bottom;background-attachment:fixed;}} BEEF & STILTON PIE