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Top Rated Frisée Recipes
One of the greatest tricks to a dinner party is finding menu items that look impressive without actually taking much work. This simple appetizer fits the bill — it only requires a few minutes of prep, but by showcasing it in the avocado shell you get a unique presentation that will wow any guests.Check out Everything You Want to Know About Avocados.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
The Quarantine Cook: Chicken Fricassée
-Chicken Broth(or stock).
-Dredge chicken thigh in flour and place in pan skin side down on med-high heat..
-After 5 mins remove chicken and sautée onions, carrots, celery & mushrooms in same pan(leave in all the juices and brown bits from chicken).
-After about 5 mins put the chicken back in the pan and pour in a glass of wine and enough broth to almost cover the chicken..
-reduce heat to simmer and cook for 45 mins.
-Finish by pouring in 1/3 cup of heavy cream..
-Serve over a bowl for rice or potatoes
Video taken from the channel: The College Cook
Our Very Best Basil Recipes
Herb your enthusiasm with these fresh and delicious basil recipes! Whether you’re making a classic pesto, or switching things up with an herbaceous cocktail, the sweet and slightly pepper flavor of this tender green herb is a welcome addition to any dish.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Jason Clairy ©Clairy Productions Inc.
Photo By: RYAN LIEBE ©Ryan Liebe—2015
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
What better way to celebrate basil than with the quintessential preparation: basil pesto. Fantastic on pastas, grilled bread with a bit of ricotta or drizzled over freshly grilled chicken, this pesto recipe highlights the aromatic sweetness of the basil. To contrast these flavors, the recipe incorporates two cloves of raw garlic for bite, acidity and flavor. Emulsified with plenty of olive oil, pine nuts and Pecorino cheese, you&rsquoll catch yourself eating this pesto by the spoonful before it&rsquos even time for dinner.
Tomato, Watermelon and Basil Skewers
These sweet-and-savory skewers are one of our favorite warm-weather treats. Rich, tangy balsamic lets the sweetness of the fruit sing while our star ingredient, basil, adds truly irresistible fragrance and flavor.
Basil and Lemon Frico
This 3-ingredient recipe is one you&rsquoll make again and again. These cheesy crisps make the perfect snack, gluten-free cracker or salad topper. Just mix grated Parmesan, fresh chopped basil and lemon zest in a bowl. Pile it onto a baking sheet and heat, until golden and crisp.
Thai-Style Basil Shrimp with Basil-Coconut Rice
Got mountains and mountains of fresh basil to use up? You're going to love this Thai-inspired recipe. Basil leaves are pureed with coconut milk to make an incredibly flavorful cooking liquid for rice. Add grilled shrimp and you've got a meal!
Store-bought Italian Ice has met its match with this Lemon-Basil Granita. Light and refreshing, with the perfect amount of vibrant lemon and fragrant basil, this frozen treat is the perfect way to use basil all year long. Eat the granita solo with a spoon, mix it with vodka or serve with fresh berries.
Cubes of bread are tossed with tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and then dressed with a red wine vinegar-mustard vinaigrette for a simple and satisfying summer meal.
Parmesan-Basil Corn Cakes
The natural sweetness of corn is the perfect blank canvas for so many flavors, fragrant basil included. Here we chop it up and add it to pan-fried corn cakes &mdash for a summery snack that&rsquos completely irresistible.
Tomato, Mozzarella and Basil Bruschetta
It doesn't get easier (or more delicious) than this. Top toasted bread with tomato, cheese and basil leaves for a party-perfect appetizer or healthy summertime snack.
Grilled Chicken with Basil Dressing
It&rsquos time your grilled chicken got an upgrade. And, we've got the perfect recipe! Marinate chicken in a tangy blend of lemon juice, salt, pepper and fennel seeds. Grill the breasts (bone-in, skin-on for maximum flavor!), then make the dressing. An emulsification of basil, oil, lemon juice, lemon zest, salt and lots of black pepper, this dressing is much thinner than a pesto, making it easy to pour just the right amount over the char-grilled chicken. Bon appetit !
Fresh Strawberry Balsamic Basil Daiquiri
It's five o'clock somewhere which means that, if you&rsquore hopping on the Basil Bus with us, it's time for this Fresh Strawberry Balsamic Basil Daquiri. Not overly sweet, this daquiri comes together in a matter of minutes thanks to the handy blender. Pile in ice cubes, strawberries, rum, balsamic vinegar and, of course, the basil. Let the blender whirl and twirl until your mixture reaches a smooth and slushy consistency, then garnish with a bit more basil and enjoy.
This make ahead, have-on-hand Basil-Shallot Butter will immediately elevate any dish you add it to. Mix softened butter with shallots, basil and lemon to create a simple combination of powerful flavors. Serve immediately or store in the refigerator for whenever you&rsquore craving some basil-shallot goodness. Searing that steak you were eyeing in the grocery store? Give it a bath in a bit of this melted butter. Having yourself a nice piece of baguette? Spread this flavorful mixture atop your slice. Sautéing some cremini mushrooms? Use this butter instead of an oil for an added layer of flavor.
Vegan Basil Pesto
The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.
Forget basic potato salad! Giada gives tender baby potatoes a refreshing spin by topping them with lots of bright lemon and basil. This is the perfect side dish for summer dinners and weekend cookouts.
Zucchini and Basil Soup
It's always a good time for soup. It's easy to whip up and can be made in bulk and frozen to enjoy later. Take this satisfying soup, for exmaple. It's packed full of fresh flavors like garlic, basil and zucchini and easy to enjoy as a seasonal summertime treat. But it's great during the winter too. There are no rules!
Ree gives her mojitos a summery twist by replacing the mint with fresh basil &mdash and adding lots of ripe, juicy strawberries.
Potato Basil Frittata
With potatoes, ricotta and Gruyere, Ina&rsquos frittata is rich and savory. Adding a healthy dose of fresh, herbaceous basil gives the flavor just the right amount of lift.
This Basil-Balsamic Vinaigrette is a great staple to have on hand. A harmonious blend of olive oil, balsamic vinegar, garlic, basil, salt and pepper, this dressing will become your new go-to. The secret? The dynamic between the basil and garlic as they sit in the balsamic vinegar. The longer they marinate in the vinegar, the more each flavor will meld together, into pure deliciousness.
Tomato Basil Salad
Tomatoes and basil are a classic combination for a reason Fragrant, peppery basil is the perfect complement to the natural sweetness of tomatoes. Pair the two here for a simple (but stunning) salad.
Basil Pesto Pizza
Using fresh basil for pesto is always a win &mdash even more so when that homemade pesto becomes the sauce for pizza. Pro tip: Brush a small amount of olive oil around the edges of the pizza crust to make the extra brown and crispy.
Basil Ranch Dip
This isn&rsquot your store-bought ranch dressing! An updated take on the classic, this basil-based version is every crudités&rsquo best friend. Combine garlic paste, mayonnaise, buttermilk, parsley, pesto, orange zest, scallions and plenty of salt and pepper. Mix to combine, then pop it in the fridge until you&rsquore ready to serve. And may we suggest serving this zesty dip with an array of veggies like bell pepper, celery, carrots and sugar snap peas?
Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad
A quick basil butter (packed with fresh herbs, garlic and lemon zest) does double-duty in this recipe. We use it to flavor the chicken and the potatoes.
Basil-Mint Coconut Cream Pie
Coconut cream pie gets a makeover with the addition of fresh basil. The savory-sweet flavor of the herbs works well with the flavor of coconut, giving this classic dessert a sophisticated (and delicious!) twist.
Frozen Basil Lemonade
You only need 4 ingredients and 10 minutes to whip up a batch of these refreshing slushies. Sugar and lemon juice create the classic lemonade flavor fresh basil balances out the sweetness.
Capellini with Tomatoes and Basil
Ina knows that plenty of fresh-picked basil is the key to elevating a simple summer pasta. Don't skip the fresh basil on top of the finished capellini it's a key element in balancing the flavors of this dish.
Strawberries with Basil Granita
If lemon granita isn&rsquot your thing, opt for basil (stuffed inside a fresh strawberry!), instead. That&rsquos right, strawberries and basil. It&rsquos a summertime dream. A perfect poolside popper, these strawberry bites will refresh you from a long day spent outside in the sun. With a bit of sweetness, a bit of fragrance and a bit of white wine, these bites are a great afternoon snack during the hot summer months.
Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Know Your Chicories
All chicories are descended from wild chicory, a blue flowering plant with a long taproot that grows all over the world, with a major presence in Europe and Asia. Within the chicory genus, there are two main cultivated species, endives (Cichorium endivia), which include curly endive, frise〞, and escarole, and chicories (Cichorium intybus), which include the confusingly named Belgian endive, radicchio, and puntarelle.
A traditional Lyonnaise Salad, made of frisée lettuce, tossed in a warm and delicious vinaigrette and topped with crispy bacon and a poached egg. Because, yes, salads get to be indulgent too! ?
You don’t usually see me excited about a salad.
Don’t get me wrong, I eat salad all the time, but as a side dish. And it’s not like I’ll go to a restaurant and be like: “I’ll have the salad because I’ve been craving it all week!”. But then the Lyonnaise Salad came into my life and all my pre conceptions were shattered!
I guess it helps that there is a lot of bacon involved. And a beautiful poached egg! Confession alert: this was the first time I’ve ever poached an egg. I think it looks pretty good for a first timer, don’t you think? (Please say yes!)
But you know what’s my favorite thing about this salad? The vinaigrette, who is made with the bacon fat, shallots, Dijon mustard, vinegar and olive oil. I seriously could drink that stuff! (Me? Weird? No, you’re weird! ?)
It is fun to see one’s reaction when this impressive salad is presented in front of them. But it is only after the poached egg is punctured, and the rich and yellow runny yolk streams through the greens, that things get really food porn serious.
I wonder how many Instagram videos of that precious moment are out there. You know, when the person cuts a little of the poached egg and you see the yolk oozing and we are all like ooh and aah as if we’ve never seen an egg before. I bet there are a lot! (In fact, I am responsible for a few of them! #yolkporn)
Lyonnaise Salad is often served with croutons made of brioche, but I served mine with some crispy and toasted French baguette slices. It soaked the dressing and the running yolk perfectly, making this salad even more indulgent.
I also added some shaved Gruyère cheese, because I had some leftovers from the Gougeres I made the other day. It is not called for in the traditional recipe, but you won’t see me turning down cheese. Especially Gruyère! No. Never! Impossible!
If you’re a Lyonnaise Salad snob, I know you are probably outraged that I didn’t use the right kind of greens.
My store never has frisée, so I went with the closest I could find, which they called Curly Endive. It is crisp and bitter as frisée and it retains its shape even after pouring the warm dressing. If you can’t find any of these, you can also use escarole, which is a little milder but has a slightly different texture.
And I guess that’s all I have to say today. This is the last one of my French recipes for Bastille Day, but I’m coming back tomorrow with a fun round up of French dishes you gotta try.
I hope you guys love this salad. I would describe it as French bistro meets comfort food. Yep, that right there is the perfect definition of a Lyonnaise Salad! ❤️
For the chicken and greens:
Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160°F. The chicken and potatoes should be done at the same time.
Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
For the vinaigrette:
Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl and whisk until emulsified.
Pro tip: To cut onions or shallots neatly, cut them in half and peel them, leaving the root end intact before slicing, chopping, or mincing. Otherwise, you’ll have onions all over your cutting board!
Share All sharing options for: 6 Recipes That Got Us Through Another Week
It’s week trazillion and sixteen of pandemic cooking, and you’ve hit a rut. Nay, a trench. You’ve done all the things one can do to a bean, and while the digital cook-o-sphere is loaded with ideas, there are just too many of them. You scroll a few blogs, flip through some cookbooks, and give up. Beany Thursday strikes again.
We’ve been there. We are there. But help is here. To sort through the noise of TikTok tortilla wraps and feta pastas, Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week and that we hope will do the same for you. These are the dishes that Eater editors from across the country actually made recently, and we’re passing along any firsthand tips, hacks, or dietary substitutions that, hey, worked for us. Here, then, are this week’s must-try recipes from Eater’s very-much-average-but-highly-enthusiastic home cooks.
May 28, 2021
Sohla El-Waylly, Bon Appétit
This kitchen sink-style recipe takes any mix of nuts and dried fruit in your pantry (in my case, walnuts, pistachios, dates, sunflower seeds, and sesame seeds), then combines it all with some old-fashioned oats, sugar, and butter, and throws in just enough flour and egg to (surprisingly) hold it all together — even if you only leave the dough to chill in the fridge for the bare minimum of two hours. As with the outdoorsy snack for which they’re named, these cookies are best with enough chocolate chips (and butterscotch chips, in my case) to disqualify them as healthy. I made mine big and chewy and riddled with flaky sea salt, and you should too. — Nicholas Mancall-Bitel, Eater associate editor
Korean Pork and Rice Cakes With Bok Choy
I’ve dabbled in meal kits over the past few years, scheduling them to arrive when I’m in a particularly deep cooking rut, and usually find them to be hit or miss. But one recipe has made my on-again, off-again relationship with Blue Apron entirely worth it, and it’s this one for Korean rice cakes with ground pork, which has now entered my permanent rotation (and has made Korean rice cakes a must-buy during trips to H Mart). The baseline for a good, actually quick dinner is all here, but over the years, it’s morphed a bit in my kitchen. I skip the creme fraiche entirely, and instead of the meal kit’s “soy glaze” and black bean sauce, I hit the dish with oyster sauce when adding the cooked cakes to the rest of the stir fry. Usually gochujang is scrapped for a drizzle of chile oil right at the end. But it’s truly a fast, great, last-minute solution to the endless “what’s for dinner” question. — Erin DeJesus, Eater lead editor
Grilled Striped Bass With Charred Kale and Yellow Squash
Jeff Schwarz and Greg Kessler, NYT Cooking
My boyfriend and I recently moved one block closer to Venice’s Friday farmers market, a negligible change that has nonetheless propelled us to now go every week. Last week, we picked up our usual array of greens, herbs, and squash, and supplemented it with a visit to a new Santa Monica fish market and outdoor restaurant: Crudo e Nudo. We asked for the chef’s recommendation for the best fish to buy that day and were steered toward the striped bass, a fish we don’t often cook. Cue a Google recipe rabbit hole, which led us to blend — philosophically — multiple methods that night, with the main guide being this New York Times take on grilled striped bass with grilled veggies. My boyfriend kicked up its oregano-heavy chimichurri sauce/marinade with finely chopped fresh sage, parsley, and thyme, which later became a gremolata that we spooned over the fish before we ate. We tossed the squash and other veggies lightly in olive oil and salt before grilling, then brushed on a blended dressing we call the nectar of the gods: an unholy amount garlic, basil, olive oil, and lemon (which you can loosen with water as needed). — Nicole Adlman, Eater cities manager
Easiest Chicken Adobo
Claire Saffitz, Bon Appétit Basically
It was a challenge to find a chicken adobo recipe that was good enough to please my wife’s family. Their mantra is always bone-in chicken with more vinegar than soy sauce. The first few times I made this recipe, they recoiled at the addition of jalapeno, so I took that out, and I still find it hard to get the texture of the broth right. Simmer it too long and it’s more of a sauce add too much water and it’s too thin. The best version of chicken adobo, which this recipe can help you achieve with a little practice, is somewhere happily in between: a sort of brothy sauce that gently coats the chicken as you place it over a pile of steaming-hot white rice. I’m still sort of self-conscious about how I make chicken adobo, but if my wife and her family like it, that’s all the approval I need. — Matthew Kang, Eater LA editor
Betsy Carter, Tasty
Welp, it’s officially salad season, which means that for the remainder of the summer my work-from-home lunches move from something hot and soupy to something cold and crunchy. I’m also a relatively recent convert to the idea that what you put in the salad is way less important than what you put on it. A nuanced dressing can take whatever pile of fridge produce you have and turn it into something that you actually look forward to eating each day. The particular allure of ranch is the opposite of newsworthy, but as I’ve been cutting down on most forms of dairy lately, I needed to travel beyond the Hidden Valley. A quick google led me to this well-reviewed vegan ranch dip that I thinned out a bit to make it more dressing-y. I also threw in a little nutritional yeast because, well, umami. The result is incredibly satisfying on my pile of little gems and cukes later I put a few fried-chicken tenders from the freezer on top and felt like I was at a TGI Fridays (which was sort of what I was going for). You can add a little salsa to go “Southwestern,” or keep it thick as a dip for your carrot sticks and pizza crust. It’s ranch! — Lesley Suter, Eater travel editor
Almond Rhubarb Picnic Bars
Give me your ramps, your morels, your fiddleheads, and eventually your rhubarb. I’m one of those farmers market nerds who gets particularly excited around the arrival of just about any spring seasonal ingredient, and rhubarb is no exception once late May rolls around in northern Virginia, I know this recipe’s time will come soon. That moment arrived last weekend! I’m not much of a dessert person (or dessert baker), but these are an exception I always make time for — they’re tart enough to keep my attention, and the almond filling provides a rich contrast with the star ingredient. These are reasonably easy to make, though I’ve never been able to get my design to turn out as beautiful as the Smitten Kitchen photo. (I also seem to end up using up a lot less rhubarb than she does.) Take them to a picnic as the recipe title suggests, or a friend’s barbecue, or just eat them chilled right out of the refrigerator (they make a great breakfast) as we tend to do. — Missy Frederick, Eater cities director
Members of the chicory family such as endive, escarole, radicchio, and frisée are great for adding a pleasant, slightly bitter freshness to all sorts of dishes. The greens are a little strong on their own, but wonderful team players. From pasta to deviled eggs to—especially—crunchy salads, we’ve rounded up our favorite chicory recipes.
Bitter, red radicchio is a great ingredient in arugula salads, complementing the pepperiness and adding a pop of color. Try mixing arugula and radicchio with fennel, walnuts, and parmesan cheese and dressing it simply with lemon juice and olive oil. Our tricolore salad also features arugula, radicchio, and fennel, this time with pecorino cheese and a grapefruit-saba vinaigrette.
Crisp and nutty, endive is another delicious member of the chicory family. Use it in a salad with Comte cheese, chopped walnuts, and a sherry vinaigrette. Endive also holds up well to cooking—try steaming it, grilling it, and making it into a salad with a sweet bee pollen vinaigrette.
We like mixing greens into pasta to add a light freshness. Red endive and radicchio are both great in dish of spaghettini with carrots, olives, and arugula. Sweet Italian sausage, arugula, and bell pepper make for an easy pasta salad, with radicchio rounding things out.
Find all of these dishes and more in our collection of chicory recipes.
Arugula, Radicchio, and Fennel SaladWalnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »
Carrot and Pistachio SaladCarrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in this simple salad.
Spaghettini with Carrots, Olives, and Red EndiveCarrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette
Sausage and Arugula Pasta SaladPasta salads are essential summer food: they travel well they’re easy to adapt to whatever produce you have on-hand and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »
Charred Escarole Salad
Endive and Walnut SaladWith winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis’s The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese. Get the recipe for Endive and Walnut Salad »
Beet “Tartare”Earthy roasted beets are brightened by fresh orange zest and tangy balsamic for a clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.
Salade LyonnaiseHailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »
Michael Richard’s Deviled EggsDeviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
Escarole with ProsciuttoFried slices of prosciutto provide a crisp contrast to sautéed escarole. Get the recipe for Escarole with Prosciutto »
Endive Salad with Bee Pollen VinaigretteA thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island. Get the recipe for Endive Salad with Bee Pollen Vinaigrette »
Endive and Roquefort Salad with Smoked Pepper Jelly and HazelnutsGreen beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Get the recipe for Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts »
Shaved Cauliflower and Radicchio SaladAleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad. Get the recipe for Shaved Cauliflower and Radicchio Salad »
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio“This dish is a fun take on the fried chicken sandwich the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. I love to eat this as a late night snack at the end of service.” — Eli Sussman, executive chef at New York’s Mile End Deli Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio »
Tricolore Salad with Grapefruit Saba VinaigretteGrapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »
Escarole with Confit Duck Gizzards, Comté, and WalnutsWinemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. Get the recipe for Escarole with Confit Duck Gizzards, Comté, and Walnuts »
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate SeedsCrispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »
• 1 whole white onion
• 1 large Japanese eggplant
• 1 large zucchini squash
• 1 bell pepper
• 2 medium tomatoes (tomatoes on the vine)
• 2 large cloves garlic
• 2 sprigs thyme
• olive oil
• salt and pepper
1. In a big saucepan, warm plenty olive oil to hide the bottommost of pan. Meanwhile, chop onion into small portions. Add into pot to cook till tender for 5 minutes.
2. Then chop other veggies. Remove both endsof eggplant and the squash. Cut into cubes. Cut anaveragecube on bell pepper and tomatoes.
3. Simply peel the Garlic, somewhat smash with knife and rough chop.
4. When onions tender, add the garlic to sauté for 30 sec. Add all veggies and add a pinch of salt and pepper. Add thyme and Cover the pot with lid and cook on low heat for 40 minutes, till all veggies tender and little liquid in pot.