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[1] Shallot vinaigrette, a French classic, shown with Dutch yellow shallots. The recipe is below (photo © Good Eggs). [2] Shallot bulbs have individual cloves, which are peeled and sliced like garlic bulbs (photo © Burpee). [3] Mignonette sauce for oysters is shallot vinaigrette without the oil (photo © Whole Foods Market). [4] French red…
Continue reading “Uses For Extra Shallots & A Recipe For Shallot Vinaigrette”
We love bibimbap (bee-bim-BOP), a signature Korean dish. It’s a variation of our currently trending rice bowl. The word literally means “mixed rice”—rice mixed with several other ingredients. We’ve written about bibimbap previously, but for the eve of the lunar new year (this year, it’s Sunday, February 7th), it’s especially appropriate. It’s what Koreans traditionally…
Continue reading “TIP OF THE DAY: Bibimbap, A Korean Classic For The Lunar New Year”
February 2nd is National Tater Tot Day. Chefs nationwide have been putting their own twists on this American comfort food. At The Eddy in New York City, the potato is blended with bacon prior to frying. The tots are served in a pool of mustard sauce, topped with pickled mustard seed and English pea purée…
Continue reading “National Tater Tot Day: The History Of Tots & 8 Tot Recipes”
[1] Here’s what you can make from the King Cake Kit (photos #1 and #2 © King Arthur Flour). [2] You can use icing and sparkling sugars to create your own special design. Egad: It’s a perfect storm of food holidays! In 2016, the Super Bowl is February 7th, Lunar New Year begins February…
Continue reading “Mardi Gras King Cake Kit & King Cake History”
[1] Egg drop soup is known for its strands of eggs, beaten into the hot soup (photos #1 and #2 © Good Eggs | San Francisco). [2] Bottom: A fresh herb garnish—chives/green onion, cilantro or parsley—makes a big difference. Photos courtesy Good Eggs | San Francisco. Chinese egg drop soup is a very simple…
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