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Top Chef Sylvain Harribey of the Sofitel New York shares this tip: When you cook, don’t overcrowd the pan with the ingredients. In a packed pan, foods end up steaming rather than caramelizing. This adds cooking time and subtracts taste. All ingredients should fit comfortably in one layer. Either use a pan that’s big enough…
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[1] Strawberry and thyme ice cubes. The recipe is below (photo © Shari’s Berries). [2] February 27th is National Strawberry Day, March 21st is National California Strawberry Day, and May is National Strawberry Month (photo © California Strawberry Commission). [3] September 28th is National Strawberry Cream Pie Day. Here’s the recipe (photo © Delicious |…
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Top: A bottle of Trousseau wine from Stephane-Tissot.com, rated 91 by Robert Parker. Second: The seminal fanciful label from Bonnie Doon Vineyards. Follow the red line to the flying cigar. Third: Goat-Roti, punning on the Rhone wine Côte-Roti and the classic Rhone label style. Photo courtesy FancyCellar.com. Bottom: Need you ask? It’s Marilyn Merlot from…
Continue reading “TIP: Wine For A Wedding Shower”
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…
Continue reading “TIP OF THE DAY: Uses For Extra Shallots”
