Search results for: "Eric Vellend"
Recipes
Pea Soup With Lobster
If you make this soup ahead of time, cool it down rapidly in a large bowl placed in a bowl of ice to help preserve its vibrant green color.
January 4, 2015
Recipes
Winter Soupe Au Pistou
Feel free to play around with the vegetable medley in this Provençal soup, using whatever is in season or kicking around your kitchen. If you need to save time, use store-bought basil or kale pesto instead of the parsley pistou.
January 4, 2015
Recipes
Chicken Matzo Ball Soup
While you can make perfectly delicious matzo balls with vegetable oil, duck fat will yield the most sublime results. Jewish cooks traditionally save the fat skimmed from making chicken stock — called schmaltz — for these dumplings.
January 4, 2015
Recipes
MA-PO Tofu
A fiery stew of silken tofu, ground pork and heaps of green onion, ma-po tofu is one of the most popular dishes in the Sichuan canon. The secret ingredient is chili bean sauce, a spicy, umami-rich condiment available at Chinese supermarkets.
January 4, 2015
Recipes
Cauliflower With Truffle Oil
For a less-heavy version of this soup, hold the butter or oil and simmer all the vegetables together in the stock. Skip the cream at the end, and serve the truffle oil on the side so diners can drizzle it themselves.
January 4, 2015
Recipes
Beet Salad With Sunflower Seed Picada
In Spain, a picada is a combination of chopped garlic, bread and nuts, and usually used to thicken and flavor a sauce. Here, it adds a crispy, nutty element to the salad.
January 13, 2015
Recipes
Heirloom Tomato & Blue Cheese Salad
If you can get your hands on it, use the piquant Dragon’s Breath blue cheese from That Dutchman’s Farm in Nova Scotia.
January 13, 2015
Recipes
Tea-Brined Chicken Breasts On Asparagus Salad
Lightly pounding the chicken breast turns it into a chicken steak of sorts that will cook more quickly and evenly. Since breast meat is so lean, brining helps keep it juicy.
January 13, 2015
Recipes
Vermicelli Salad With Shiitakes And Baby Spinach
This dish is a spin on japchae, a popular appetizer traditionally served warm. Made with sweet potato starch, Korean vermicelli have a glassy appearance and chewy texture.
January 13, 2015
Recipes
Potato & Artichoke Salad
The potatoes, artichokes and pesto can all be prepared a day in advance and chilled. Dress the salad up to two hours before brunch and serve at room temperature.
January 13, 2015
Recipes
Autumn Slaw with Dijon Dressing
A mandoline will make quick work of the vegetables in this salad. Juniper berries can be purchased at most bulk stores and better food shops.
January 13, 2015
Recipes
Winter Green Salad With Shaved Roots
To get the garlic as fine as possible, grate it on a microplane zester (a.k.a. rasp), then mince with a chef’s knife.
January 13, 2015
Food
Miso Soba Soup With Tofu & Mushrooms
Umami-rich ingredients like miso paste and soy sauce boost flavor without adding fat in this warm and nourishing soup.
January 18, 2016
Recipes
Slow-Roasted Prime Rib Au Jus
For this roast, it’s worth splurging on dry aged beef for its deep, rich flavor. Demi-glace is reduced beef or veal stock, and can be found frozen at better butcher shops.
January 28, 2015
Recipes
Roasted Cauliflower With Anchovy Breadcrumbs
If you don’t like anchovies, just omit them and season the breadcrumbs with salt.
January 28, 2015