Herbs & Spices

My friend Damon Fowler, chef and author, taught me the importance of using freshly grated nutmeg. The difference is remarkable, so please don’t substitute ground nutmeg from ajar. Grate the nutmeg on the fine side of your grater, being careful that you don’t include a little knuckle! Fresh nutmeg can be found right next to the ground nutmeg in your local supermarket.

This can be done with mussels and clams mixed, and you can also add shrimp at the end if you like variety.

This is the perfect soup if you don’t have much time. The whole thing’s made in the microwave, and it’s delicious.

Make this superb sauce once in a while when you want to treat your guests to something undeniably rich and velvety smooth. It is best made as close as possible to when you plan to serve it, though it will hold for about an hour or so before serving. Serve it with Seared Beef Tenderloin Benedict (page 110).

This versatile fruit sauce is excellent with both Pumpkin Waffles (page 138) and Buttermilk Waffles (page 135). Try stirring it into yogurt, spooning it on top of ice cream, or serving it as you would a fruit cup. Bosc pears work the best here because they are juicy, yet they hold their shape. Use a softer pear and you may wind up with pear sauce, which certainly tastes good, but it isn’t as visually appealing as this raisin-flecked chunky compote. If storing for later use, cool the compote completely before covering it with a lid or plastic wrap. This will keep in the refrigerator for up to one week. If the compote is cool, reheat it over low heat to serve hot. Or you can serve it chilled or at room temperature.