One of the advantages of purchasing from a market is that the produce found is usually younger, more tender, and of course fresher. Those qualities lead to this simple recipe for sautéed beet greens that focuses on one simple great ingredient that could easily be discarded. The beet greens are very tinder and their...
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If you are lucky enough to get an early spring Vidalia onion complete with greens, that is what you are going to use for this dish. If the greens are not available, a small to medium Vidalia onion will do. This Vidalia onion lemon chicken recipe also uses spring market vegetable stock that hopefully,...
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Fresh Vidalia Onions contain a very large amount of water and sugar. Caramelizing (browning) in a little bacon fat and butter reduces the water and releases wonderful flavors. Notes on Ingredients This recipe calls for bacon bits. These are the leftover hunks of bacon that cannot be sliced into traditional bacon slices. Usually more...
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This variation uses two of the most common items from spring and summer markets — turnips and chard. Using the perfect savory tart dough these are formed into an excellent light dish. It can be made ahead of time and is frankly better at room temperature. Turnips seem to arrive before anything else in...
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Evaluating the components of the simple the flour, egg and butter shell produced by Escoffier and the latest recommendations, a general-purpose shell was developed producing a flexible, sizable, flaky, tasty and easy to work with tart dough. You can follow my process here. Sounds perfect huh? By replacing some butter with crème fraiche, but...
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This dish is about ramps. Ramps grow wild in higher elevations in the North American Appalachian mountains. If you are unfamiliar with them, it is somewhat hard to describe them. They are sometimes referred to as wild leeks. But that does not do them justice. There is a strong garlic taste too. While difficult...
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Steaming fish en papillote (paper envelopes) is an incredibly simple technique that produces intense flavors and has a wow factor for presentation. All with little effort. Use it when you want to steam fish with flavors or side vegetables that you want to meld together. Cooking with the intense flavor of ramps is an...
Continue readingThis recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is listed for completeness. Instructions are given for kneading by hand. That is something one should try at least once to get a real feel...
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No critic goes to the theater to write about the foil. Perhaps that is why there are so many involved recipes for vegetable stocks that require the purchase of a supply of vegetables large enough to feed a family for a couple of days, only to be roasted, boiled, and thrown away. When certainly...
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There is definitely an art to roasting vegetables. The idea is to caramelize the sugars, intensifying the flavors. Understanding the texture is a large part of doing it right. This topic will be featured in a later more extensive posting, but for now, enjoy these carrots. We will leave it with this: the crisper...
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