Good Food - Stephanie Alexander

Stephanie Alexander

Zucchini and potato stew

The pot should have a heavy base and a tight-fitting lid as this stew cooks mainly in its own juices and must not scorch.

Cook | Stephanie Alexander | Mon Mar 04 09:35:37 EST 2013

Damien's cauliflower salad

At a recent lunch at one of my very favourite restaurants, Bistro Moncur in Sydney, I ate a superb salad of cauliflower, celery and toasted almonds.

Cook | Stephanie Alexander | Fri Nov 23 08:28:10 EST 2012

Bruno's confit of tomatoes with creamy rice pudding

I first tasted the tomato confit at Bistro Bruno in London's Soho. Bruno Loubet and his family are now settled in Brisbane, where Bruno is cooking beautiful food at his restaurant, Bruno's Tables, at...

Cook | Stephanie Alexander | Fri Nov 23 08:28:06 EST 2012

Tomato soup with basil and croutons

From the revised edition of The Cook's Companion.

Cook | Stephanie Alexander | Fri Nov 23 08:28:02 EST 2012

Thai rose-petal and cucumber salad

Our recipe for a Thai-style rose-petal and cucumber salad that I like to serve alongside cold-poached chicken for a summer lunch.

Cook | Stephanie Alexander | Fri Nov 23 08:28:14 EST 2012

Bubble-and-squeak

There really isn't a precise recipe for bubble-and-squeak; it's just leftover potatoes and cabbage. But I am assuming that this time the cook is starting from scratch.

Cook | Stephanie Alexander | Fri Nov 23 08:27:46 EST 2012

Duck ham

Inspired by Michel Guerard and Tom Colicchio. This is best as part of an antipasto or as a topping for a toasted round of bread.

Cook | Stephanie Alexander | Fri Nov 23 08:27:58 EST 2012

Braised duck legs with carrots and bubble-and-squeak

The important point was that the legs rested on a thick bed of vegetables, chicken stock was poured over and the dish was not covered.

Cook | Stephanie Alexander | Fri Nov 23 08:27:50 EST 2012

Cassata

You can make the cake the day before you intend to serve the cassata.

Cook | Stephanie Alexander | Fri Nov 23 08:27:36 EST 2012

Escoveitched Murray cod

If Murray cod fillets are not available, use fillets that are quite chunky, such as blue-eye or snapper.

Cook | Stephanie Alexander | Fri Nov 23 08:27:27 EST 2012

Maria's zucchini and potato stew

It is important that the pot used has a heavy base and that the lid fits very tightly. This stew cooks mainly in its own juices and must not scorch.

Cook | Stephanie Alexander | Fri Nov 23 08:27:21 EST 2012

Patricia's neck of lamb with zucchini flowers

I recently collaborated with Patrizia Simone at a lunch for 100 at her restaurant in Bright. We visited Joe Russo, her exceptional vegetable supplier, at 7am to pick the flowers for lunch.

Cook | Stephanie Alexander | Fri Nov 23 08:27:15 EST 2012

Deep-fried zucchini flowers

Possible stuffings are chopped buffalo mozzarella, leftover risotto, ricotta cheese mashed with anchovies and herbs, ricotta cheese with cooked spinach, or finely chopped mortadella sausage or other...

Cook | Stephanie Alexander | Fri Nov 23 08:27:10 EST 2012

Brioche with grapes and walnuts

Makes eight individual buns, or use half the dough for buns and cook the rest in a small loaf tin.

Cook | Stephanie Alexander | Fri Nov 23 08:26:31 EST 2012

Frittelle d'uva

Serve for breakfast or as dessert.

Cook | Stephanie Alexander | Fri Nov 23 08:26:27 EST 2012

Raspberries with lime cream and crunchy wafers

The bounty and brilliance of produce in Europe's most romantic city is a must experience for foodies.

Cook | Stephanie Alexander | Fri Nov 23 08:26:21 EST 2012

Rabbit with prunes

In France, rabbit has become a very fashionable dish on restaurant menus, almost always made with farmed animals.

Cook | Stephanie Alexander | Fri Nov 23 08:26:18 EST 2012

Mary's rabbit pie

My mother would have used any rabbit caught by my grandpa, and the pie would have had more or less meat in it accordingly. A farmed rabbit would yield more meat than is really needed for this dish.

Cook | Stephanie Alexander | Fri Nov 23 08:26:13 EST 2012

Shortcrust pastry

This recipe comes from my friend Damien Pignolet. This quantity can be used to line a 22cm, 24cm or 26cm loose-bottomed flan tin, with varying amounts left over.

Cook | Stephanie Alexander | Fri Nov 23 08:26:07 EST 2012