Search results for: "Eric Vellend"
Recipes
Wild Mushroom Risotto
Humming with a baseline of dried porcini, this features a contrast of chewy mushrooms and creamy rice that never fails to impress. To keep this risotto on the lighter side don’t stir in the butter and cheese before serving, and pass the Parmigiano garnish around for those who want it.
October 22, 2014
Chicken Shawarma
Boneless, skinless breasts will work for this; keep in mind the cooking times will vary. The tahini sauce is also a winner drizzled on fish, roasted cauliflower and grilled eggplant.
September 2, 2015
Baked Sourdough Dressing With Kale, Apples & Chorizo
If you can’t find Spanish chorizo, other smoked sausages such as kielbasa or Portuguese chouriço are excellent substitutes. This unstuffed stuffing can be assembled ahead of time, stored in the fridge then popped in the oven while the turkey is resting.
September 2, 2015
Recipes
Swordfish Baked on Saffron Peppers
Like tuna, swordfish dries out if cooked right through. It’s best served medium-rare to medium. To check for this, insert the tip of a paring knife into the middle of the fish. If it feels lukewarm, it’s done.
October 23, 2014
Fingerling Potato Salad with Bacon & Grainy Mustard
Sweet spuds, smoky lardons and a flurry of parsley are tossed in a thick, Dijon-spiked vinaigrette.
September 4, 2015
Recipes
Best Scrambled Egg & Smoked Salmon Toasties
When making scramble, it’s worth splurging on organic eggs, especially if they come from chickens raised in a small flock.
October 23, 2014
Recipes
Easy Lobster “Boil” on the Grill
You could serve cocktail sauce and aioli with this dish, but nothing beats dipping the seafood into the liquid it was cooked in, a heavenly emulsion of wine, butter and briny shellfish juices. If you don’t have a big enough pan, buy a large foil one.
October 23, 2014
Recipes
Tahini Salmon with Zucchini “Noodles”
Lemony tahini sauce plays the perfect foil to rich salmon, while zucchini ribbons, quickly sautéed with garlic and chili, are a fun way to enjoy this verdant vegetable.
October 23, 2014
Recipes
Cassoulet
Swapping smoked turkey thigh for the bacon and using turkey-meat sausages will give you a leaner dish. To further lighten it up, do not top with the breadcrumbs.
October 22, 2014
Food
Ginger Cranberry Chutney
This savory chutney will please those who find traditional cranberry sauce too sweet.
October 7, 2014
Food
The Best-Ever Apple Pie
This pie can be made up to 2 days in advance and stored in a cool spot lightly covered with plastic wrap.
October 7, 2014
Food
Carrot, Celeriac & Pear Salad
Soaking the shaved carrot and celeriac in cold water turns them into wavy curls that give body to the salad.
October 7, 2014
Food
Charred Brussels Sprouts with Spicy Lime Dressing
Adapted from Momofuku by David Chang and Peter Meehan.
October 7, 2014
Food
Mushroom & Spinach Bread Pudding
These individual bread puddings are a great alternative to traditional stuffing.
October 7, 2014
Big Spanish Salad
This healthy salad is packed with big flavours. Tip: Use cured meat almost like a condiment to make a vegetable-centric dish feel more satisfying.
August 20, 2015