Search results for: "Eric Vellend"
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
Spiced Devils On Horseback
These sweet, crunchy morsels can be made ahead and reheated in the oven.
November 4, 2014
Recipes
Steamed Green Beans With Ginger Butter
This Pan-Asian side dish is designed to be prepped ahead and quickly assembled while the ham is resting. You could also use broccoli instead of beans.
December 8, 2014
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
Raspberry Thumbprints
For thumbprints, you want a stiffer jam made with pectin so it won’t bleed into the cookie. These are also delicious filled with lemon curd or chocolate ganache.
November 9, 2014
Recipes
Arctic Char Gravlax With Horseradish Cream
This recipe can also be made with the equivalent weight of salmon cut from the tail end. If using center-cut salmon, it will need to cure for 36 to 48 hours.
November 4, 2014
Recipes
Winter Caprese Bites
Oven-drying tomatoes slowly removes the water and intensifies the fruit’s natural umami. The tomatoes can be made up to 3 days in advance.
November 4, 2014
Recipes
Quinoa-Stuffed Mushroom Caps
Don’t use red quinoa for this recipe as it won’t absorb the flavors as well.
November 4, 2014
Recipes
Christmas Biscotti
I’ve been making variations of these biscotti for more than two decades. The recipe comes from my aunt Sue Devor, a retired pastry chef.
November 9, 2014