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[1] Serve membrillo (top left) with a charcuterie and/or cheese board. You can serve it whole or pre-slice it (photo courtesy Volpi Foods). [2] Homemade membrillo from food photographer and stylist Melina Hammer. [3] Membrillo and the quince it is made from (photo courtesy Directo al Paladar). Membrillo (mem-BREE-yo) is a semisoft cheese condiment…
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Sandwiches have always offered a familiar platform for creative signaturization, says Flavor & The Menu, a restaurant trend magazine for chefs. Good chefs play with each layer to create tempting flavor combinations. What meat, cheese, and/or vegetables; what type of bread; what condiments; what raw vegetables (lettuce vs. arugula, tomatoes vs. roasted red peppers, for…
Continue reading “TIP OF THE DAY: Make Pickled Vegetables (Pickles!) For Sandwiches, Burgers & Plate Garnish”
Bring the flavor of fall to your mustard: gingerbread-spiced mustard. You can buy it or make it. French brands such as Pommery make it, and you can find it on Amazon. Its French name is Moutarde au Pain d’Epices: moutarde (moo-TARD) is mustard and pain d’epices (pan day PEACE) is gingerbread. Gingerbread is one of…
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Some foodists* like a bottle of wine as a gift. But they might like a bottle of fine olive oil even more. Or a bottle of the best maple syrup or barbecue sauce. We have favorites for the latter two, just in time for Father’s Day gifting. MAPLE GUILD BOURBON BARREL MATURED MAPLE…
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[1] Pickled beets and blueberries on goat cheese crostini (photo courtesy Rick’s Picks). [3] Pickle radishes and layer sour with spicy (here’s the recipe from Simple Delicious Food). [2] Pickle any fruit or vegetable you like (photo courtesy Typhoon). Basic pickling is easy (here’s how). But if you want ideas on how to layer herbs…
Continue reading “TIP OF THE DAY: How Chefs Are Using Pickles”
