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Articles by James Martin
Tomato Tart with Dolcelatte
We received a review copy of this book from publisher Quadrille. This post contains Amazon affiliate links. When summer is providing us with a glut of glorious tomatoes, this easy Tomato Tart with Dolcelatte is a great way of using half a kilo of toms at a time. The tart recipe from James Martin’s Cheese cookbook uses ready-rolled puff pastry (making it quick and easy) combined with a little mustard, some thyme and lots of tomatoes.
Italian Sausage Gnocchi with Frisée
We received a review copy of this book from publisher Quadrille. This post contains Amazon affiliate links. I’m a sucker for Italian sausage and I also love gnocchi and cheese so this Italian Sausage Gnocchi with Frisée is one of the first recipes I bookmarked from James Martin’s Cheese cookbook.
Normandy tart
Ingredients 225 g plain flour 100 g butter pinch of salt 35 ml water 3 apples 1½ tbsp (30 ml) Calvados 500 ml full-fat crème fraiche 4 eggs 25 g sugar Chilling time: 30 minutes. Instructions Make the shortcrust pastry: Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then add 1½-2 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface.
Bayonne ham and mushroom omelette
Ingredients 30 g butter, divided 3 tsp (15 ml) thick (double) cream 4 eggs, whisked 100 g wild or purchased mushrooms 50 g Bayonne ham, sliced (see Note) 50 g grated comte cheese Small bunch chives Small bunch watercress Instructions Melt about a third of the butter in a frying pan over medium heat, then sauté the mushrooms until just cooked. Set aside. Meanwhile heat the grill to high. Whisk together the eggs and season. Add the cream.
Fish goujons with tartare sauce
Ingredients sunflower oil, for deep-frying 450 g Dover sole or lemon sole fillets, skinned (see Note) 125 g fresh fine breadcrumbs ½ tsp cayenne pepper 50 g plain flour 3 eggs sea salt and freshly ground black pepper lemon wedges, to serve Tartare sauce 100 g mayonnaise 1½ tbsp chopped capers 4 chopped gherkins 3 tsp chopped flat-leaf parsley Instructions To make the tartare sauce, combine all the ingredients in a small bowl and season. Set aside.
Lobster mac and cheese
Ingredients 300 g dried macaroni 25 g butter 25 g plain flour 300 ml milk 25 ml white wine 3 tsp mustard 200 g comte cheese, grated ½ tbsp nutmeg 25 ml thick (double) cream 2 lobsters, cooked, with the meat removed 1½ tbsp chives, chopped 4 sprigs tarragon, picked and chopped 25 g dried breadcrumbs Instructions For the macaroni cheese, preheat the grill to its highest setting. Cook the macaroni in a large saucepan of salted, boiling water, according to instructions on the packet.
Peach clafoutis
Ingredients 2 eggs, beaten 100 ml thick (double) cream 3 tsp caster sugar 50 g plain flour 3 peaches, stoned and sliced into quarters with the skin on (see Note) To serve 200 ml thick (double) cream, whipped 3 tsp vanilla bean paste Icing sugar Instructions Pre-heat the oven to 200℃ (400℉/Gas Mark 6). Grease a 20cm x 15 cm rectangular ovenproof dish. Whisk together the eggs, cream, sugar and flour until there are no lumps (this is best done by hand, rather than with a machine).
Almond Custard Pie Recipe
Chef James Martin had two goals when devising a signature dessert for Bocadillo Market in Chicago, one of our 10 Best New Restaurants of 2022: to highlight an ingredient central to Spanish cooking and to avoid dishes that already get a lot of play in the US, such as flan or Basque cheesecake. He and the team landed on this lofty custardy pie that has a fudge-like texture thanks to almond flour in the filling.
Confit duck with bean stew
Serves: 4 Now common all over France, confit duck was originally a speciality of Gascony, where it has been made this way for centuries. Traditionally, the duck legs were cured in salt before being slowly cooked in their own fat. The great thing about duck confit is that you can use the fat for seriously good roast potatoes or combine it with some of the shredded meat to make rillettes.
Crêpes Suzette Recipe | Taste of France
Serves: 2 I’ll never forget cooking this dish on location: it was 34 degrees in the shade, and we were under a beautiful tree by a swimming pool overlooking Saint-Tropez. The other thing I should mention is that the person I was cooking it for was my great friend and three-star Michelin chef, Michel Roux Snr… We were at his house. No pressure, then.
Three Cities of Spain Cheesecake
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category. 3 (8-oz) packages cream cheese, softened Step 1 Make crumb crust as directed. Preheat oven to 350°F.
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