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[1] Pasta with broccoli rabe and pistachio pesto. The recipe is below (photo © DeLallo). [2] Homemade casarecce (photo © The Pasta Project). [3] Pistachio nuts (photo © The Guilded Nut, a specialist in pistachios, with numerous seasonings). [4] Broccoli rabe (photo © Imraw). [5] Parmigiano Reggiano cheese (photo © Murray’s Cheese). [6] Toasted (roasted)…
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Whether you grow your own tomatoes or live near a supply of farm-grown beauties, put the summer abundance of fresh-off-the-vine tomatoes to use with this no-cook tomato sauce for pasta and pizza. We often make this recipe when we come across a lot of very ripe tomatoes, priced to sell. The recipe is from DeLallo,…
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[1] Make tartines with lush summer tomatoes (recipes and photographs © Alexandra Shytsman courtesy Goat Cheeses Of France). [2] Sainte-Maure Caprifeuille goat cheese. Read more about it below. [3] Miche, a term for a round country loaf (pain de campagne—photo © King Arthur Flour). Yesterday we presented three goat cheese and wine pairings, an…
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There are different types of onion jam, also called marmalade. Simple caramelized onions can fill the bill. Or add balsamic, honey, red wine to the onions. You can bacon to make bacon jam. The recipe below adds tomato. Sauté sliced onions to the consistency of jam (actually, it’s more like preserves or marmalade), and voilà:…
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Yesterday we wrote about LoveTheWild, a line of frozen fish entrées with pats of flavored butter (compound butter) that melt into a sauce. The concept of compound butter comes from French cuisine, but French butter sauces don’t stop there. Today, we take on three butter preparations that are used as sauces—sauces that you can easily…
Continue reading “TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette”
