Search results for: "tv/Eric Tessier"
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
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
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
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
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
Recipes
Seafood Gumbo
Gumbo demands a firm, white-flesh ocean fish. Monkfish works particularly well as it can handle a little overcooking. If you are able to find wild white shrimp, they’re worth the extra money. …
October 23, 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
Recipes
Spiced Devils On Horseback
These sweet, crunchy morsels can be made ahead and reheated in the oven.
November 4, 2014
Recipes
Shrimp Ceviche Tostadas
The ceviche and avocado can be prepared in advance, but wait to assemble them just before serving.
November 4, 2014
Recipes
Crunchy Chili Chicken Wings
These wings are inspired by those served at Hawker Bar in Toronto. They can be fried ahead and reheated before saucing.
November 4, 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
Gingerbread Layer Cake
This cake was adapted from a recipe by Claudia Fleming, who developed it while she was the pastry chef at Gramercy Tavern in New York. To make the garnish, wash the cranberries, and while they’re still wet, roll them in granulated sugar.
December 8, 2014
Recipes
Spiced Prune Chutney
Pair this recipe with Maple-Glazed Fresh Ham.
December 8, 2014