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If you watch Top Chef, you’ve heard the term gastrique (gas-TREEK). While it sounds like the French word for gastric system*, it’s actually a sweet and sour sauce, similar to the Italian sauce agrodolce (agro-DOLE-chay, meaning sour [agro] and sweet [dolce]). Gastrique and agrodolce have a broad use: as sauces for meat, poultry, fish,…
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Top: Shallot vinaigrette, a French classic from Good Eggs. Center: Shallot bulbs have individual cloves, like garlic bulbs; photo courtesy Burpee. Bottom: Mignonette sauce for oysters is shallot vinaigrette without the oil. While they are a staple in France, most Americans don’t keep a store of shallots in the kitchen. Shallots tend to be…
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Popcorn and a movie? How about popcorn cupcakes and a movie awards show? Jessica of PNP Flowers Inc. created these fun cupcakes with popcorn. The popcorn is both in the batter and a garnish on top of the icing. Why not whip up a batch for your Oscar nibbles? Here’s Jessica’s recipe; the original recipe…
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Top: Start with unsauced pasta (photo courtesy Wikihow.com. Middle: A breakfast version of Spaghetti Carbonara from TheViewFromGreatIsland.com. Bottom: A fried egg tops pasta mixed with cherry tomatoes and chives, at Popsugar.com. Pasta for breakfast? Yes, although not cold or reheated with sauce. We’ve previously published recipes for gnocchi topped with a fried egg and…
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Fresh cherry season begins in May; but today is George Washington’s Birthday, a traditional occasion for cherry pie and other cherry recipes. We started the day with a Cherry Yogurt Parfait. Chobani, Dannon and Yoplait, among others, sell cherry-flavored yogurt; but one can easily make a more festive yogurt parfait. And we did! We prefer…
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