Recipes by Rozanne Gold

Monday, October 25, 2010

Read some recipes from Rozanne Gold's new cookbook: Radically Simple: Brilliant Flavors with Breathtaking Ease


The color of rubies, this soup dazzles. It can be made in 60 seconds and eaten right away if the

ingredients are well-chilled. If not, pop the soup in the freezer until ice cold.

2 (14-ounce) cans small whole beets

1⁄3 cup olive oil

1⁄4 cup balsamic vinegar

1 large garlic clove

1⁄2 cup crème fraîche

1 large lemon

Put the beets and liquid in a food processor; begin to process. Add 3⁄4 cup water, the oil,

vinegar, and garlic. Process until very smooth. Stir in salt and pepper. Top each serving

with the crème fraîche and grate lots of lemon zest on top.




Even though people lament that “chicken has no taste,” I have on occasion been inclined to leave

it alone and cook it stark naked (the bird, that is). No salt, even. The result is something that

tastes surprisingly like, well . . . chicken; golden and moist. Only at the end, after carving, do

I simply add salt and pepper to the pan juices, or give it a keen sheen of water-enriched garlicchive

butter, whisk until frothy. A small roasting pan, just large enough to hold the chicken is

key: I use a small paella pan, but a metal-handled skillet will do.


4-pound roasting chicken


Preheat the oven to 475°F. Wash the chicken; discard the giblets. Dry well. Place breast

side down in a small roasting pan. Roast for 30 minutes. Turn the chicken over and

baste. Roast for 40 minutes longer, until cooked through. Remove from the oven and

sprinkle with salt. Let rest for 5 minutes. Add salt and pepper to the pan juices and boil

2 minutes. Carve the chicken and serve with pan juices or butter sauce.




4 tablespoons unsalted butter

2 teaspoons finely minced fresh chives

1 small garlic clove, very finely minced

Melt the butter in a saucepan. Add the chives, garlic, 3 tablespoons water, and salt.

Bring to a boil, whisking constantly, 1 minute. Pour over chicken.



Like the legendary little black dress, this dessert is something I can’t live without, a mousse-y

rich cake with a soft, oozing center (provided you don’t overbake it). And like the L.B.D., you

can accessorize it in myriad ways: with fresh raspberries placed side by side and glazed with

melted currant jelly; with sweetened crème fraîche and fresh orange segments; or with my “crème

anglaise” (below) or a scoop of Lemon-Buttermilk Ice Cream (page 330).

10 1⁄2 tablespoons unsalted butter

5 extra-large eggs

16 ounces top-quality semisweet chocolate, chopped

1 teaspoon vanilla extract, espresso powder, or orange zest

Preheat the oven to 375°F. Line the bottom of a 9-inch springform pan with parchment.

Butter the sides of the pan with 1⁄2 tablespoon of the butter. Using an electric mixer, beat

the eggs with a pinch of salt until tripled in volume, about 8 minutes. Melt the chocolate

and the remaining 10 tablespoons butter slowly over low heat in a heavy medium

saucepan; stir until smooth. Fold the chocolate mixture into the egg mixture with a

flexible rubber spatula until completely incorporated. Add the vanilla. Pour into the pan.

Bake 18 minutes: The center will be quite soft. Cool 30 minutes.




3 cups commercial eggnog

Bring the eggnog just to a boil in a medium saucepan. Reduce the heat to medium and

cook, stirring frequently, until reduced to 1 1⁄2 cups, about 40 minutes. Cover and

refrigerate until cold.


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Comments [8]

lilyan r. stern from new york,n.y.

please send onion soup recipe

Nov. 02 2010 10:31 AM
Marla from New Jersey

Rozanne must have seen all of our comments because she just posted the Onion Soup recipe to her Facebook fan page.

Oct. 26 2010 01:40 PM
Mark from Hollywood, CA

The onion soup does sound wonderful. I just picked up my copy of Radically Simple and it has moved to the front of my cookbook collection. Not only is it beautiful to look at but I want to try each recipe because they all sound delicious and simple.

Oct. 26 2010 01:33 PM
Emily from NY

I too would love the full recipe for Onion Soup! That would be great - thanks so much!

Oct. 26 2010 12:55 PM
Emily from NY

I too would love the full recipe for Onion Soup! That would be great - thanks so much!

Oct. 26 2010 12:54 PM
Robert Reid from Westchester County

Please send me the complete recipe for onion soup. Thank you.

Oct. 26 2010 10:53 AM
Virginia Honneus from Brewster, New York

I have the same request as p. hawkins from darien ct. Please send the complete details for the recipe for onion soup by Rozanne Gold. Thanks.

Oct. 26 2010 08:03 AM
p. hawkins from darien, ct

What I would really like to know specifics about is the onion soup (made without stock for those of us who are vegetarian) that is baked four hours. In what degree oven and how much butter, honey, and madeira wine to add? It sound delicious.

Oct. 25 2010 07:54 PM

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