The Method: Scrambled Eggs
Romilly Newman
by Romilly Newman
1y ago
My mother was raised in France, but does not feel at home in the kitchen. I frequently give her a hard time about her lack of cooking skills, to which she responds that she can make a really good pot of soft- scrambled eggs. And that is true. The one thing that she has mastered in the kitchen, she can make extraordinarily well. To the point where her scrambled eggs are by far some of the best I’ve ever had. After years of passing her the wooden spoon and marveling at her delectable plates of consistently creamy eggs, I finally took her method to the stove and gave it my own try. The key is te ..read more
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Red Clay Verde Margarita
Romilly Newman
by Romilly Newman
1y ago
Ingredients: 1 oz mezcal or tequila 1 oz freshly squeezed lime juice 1/2 oz cointreau 2oz fresh cucumber juice (recipe below) 4-5 (or however many you'd like) dashes of Red Clay Verde 1/2 oz simple syrup (optional) To make: For cucumber juice: Place 4-5 peeled cucumbers in a blender, and purée until smooth. Strain through a fine mesh sieve and discard pulp. Set juice aside. For cocktail : Place all ingredients in a cocktail share with ice. Shake until frothy and completely mixed. Pour over ice, in a glass with Red Clay Margarita Salt on rim ..read more
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Pumpkin Risotto with Sage Brown Butter
Romilly Newman
by Romilly Newman
1y ago
Ingredients: 2 red kuri squash (or one delica pumpkin) 4 cups parmesan chicken broth (recipe below) 1 small yellow onion, diced  20 sage leaves  4 tbsp unsalted butter  4 tbsp good quality olive oil  1/2 cup dry white wine  1 cup carnaroli rice  Salt  Freshly cracked black pepper  To make:  Preheat oven to 425F (220 C)  Cut pumpkin in half, scoop out seeds, and cut into quarters. Theres no need to remove skin if using Kuri variety. Place on a large sheet pan, drizzle with 3 tbsp of olive oil, season with salt, and place one sage leaf on top of ..read more
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Olive Oil Slow Cooked Salmon with Aromatics
Romilly Newman
by Romilly Newman
1y ago
Overcooked salmon is still a touchy subject. That's why my favorite preparation is a fool proof slow cooked olive oil poached salmon. Preheat oven to 275, place salmon in a large baking dish with 2 cups of olive oil, shallots, fennel, peppercorns, fresh herbs, garlic, lemon slices, and anything else you have. Cook for 30 minutes until salmon feels like butter. I served with an arugula pistachio pistou but you can do whatever you'd like ..read more
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Flattened Chicken with Toasted Spices and Olive- Sage Sauce
Romilly Newman
by Romilly Newman
1y ago
INGREDIENTS: 1tsp coriander seeds 1tsp fennel seed 1tsp mustard seed 4 tbspw olive oil 1 small chicken, completely flattened, breast bone still intact One lemon Coarse salt Freshly cracked black pepper TO MAKE: Bring chicken to room temperature, pat dry, and season with salt and pepper. Set aside. In a spicy grinder or mortar and pestle lightly crush spices (about 3-4 pulses) Add spice mixture to a medium sauté pan with 2 tbsp olive oil. Toast on medium- low heat until they just become fragrant. Remove from heat and set aside. Once spice mixture is room temp, rub over all sides of chicken al ..read more
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Shaved Broccoli Salad with Apple, Red Chili, Dill, and Green Goddess
Romilly Newman
by Romilly Newman
1y ago
Ingredients: 2 broccoli heads 1 medium shallot, thinly sliced 1 medium red chili, thinly sliced 1/4 cup dill, roughly chopped 1/2 Granny Smith apple, peeled and cut into thin slices lengthwise   For green goddess dressing: 1/4 cup olive oil 1/2 avocado 1/3 cup full-fat Greek yogurt 1/4 cup cilantro 1/4 cup dill 1/4 cup mint 1/4 cup basil 1 medium shallot, minced 1 garlic clove, smashed juice of one lemon salt (preferably Maldon or kosher) pepper To make: Place avocado, Greek yogurt, cilantro, dill, mint, basil, shallot, garlic and lemon juice in a blender and quickly blend just to comb ..read more
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The Ultimate Cacio e Pepe
Romilly Newman
by Romilly Newman
1y ago
xx R Ingredients: 1/2 cup freshly grated Parmesan 1/3 cup freshly grated pecorino 4 tbsp unsalted butter 1 tsp freshly cracked black pepper Salt Rigatoni or Paccheri To make: Generously salt a large pot of boiling water and cook pasta until almost al dente (about 3 minutes shy). Meanwhile, heat butter in sauté pan and add pepper. Cook on medium heat until the pepper has toasted and the butter has lightly browned. About 2 minutes. Turn off heat. When pasta has 3 minutes remaining, add a 1/2 cup of cooking water into butter and cook on medium- low heat until the butter and water have emulsified ..read more
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Sweet Chili Crisp
Romilly Newman
by Romilly Newman
1y ago
1/2 cup caramelized pecans, finely chopped 1/2 cup toasted buckwheat (recipe below) 2 medjool dates, pitted + finely chopped 1 cup Brightland Ardor oil 1/2 tsp Maldon salt Vanilla ice cream, for serving In a medium bowl, combine first three ingredients, then mix in Ardor. Drizzle a hefty spoonful on top of ice cream, and finish with a few flakes of salt. Toasted Buckwheat: 1/2 cup buckwheat 1 tbsp unsalted butter In a small pan melt the butter, then add the buckwheat. Cook on medium-low heat until the buckwheat is golden brown and crispy, about 7-10minutes. Set aside on a paper towel lin ..read more
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Charred Sweet Potatoes with Lemon Yogurt, Pistachios, and Mint.
Romilly Newman
by Romilly Newman
1y ago
Ingredients: 2-3 small sweet potatoes 1 cup full-fat plain yogurt Juice of one lemon 1/4 cup shelled pistachios, roughly chopped Zest of one lime 1/4 cup fresh mint, roughly torn olive oil Salt (preferably Maldon or kosher) Pepper To Make: Preheat oven to 425F Place potatoes on a foil-lined baking sheet and pierce holes throughout with a fork. Generously coat potatoes with olive oil and season with salt. Roast until soft and cooked all the way through, about 40-45 minutes (they should be soft enough that when you poke a knife into them it comes out easily). Set aside. Mix yogurt and lemon j ..read more
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Earl Grey - Orange Blossom Shortbread
Romilly Newman
by Romilly Newman
1y ago
I am a notoriously mediocre baker. I talk about it incessantly, because I'm just really not that good. That's why when my friend Marie (of the delicious My Life In Sourdough) asked me to be part of an all-female bake sale supporting the ACLU,  I was equally excited and terrified. I knew it was time to muster up some confectionary courage and dip my hands in flour. My approach was to turn to childhood baking memories for inspiration. I had a very vivid memory of making a Martha Stewart recipe for earl grey shortbread when I was ten for a school bake sale. I had been incredibly pleased wit ..read more
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