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