TIP OF THE DAY: Agrodolce & Gastrique

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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Uses For Extra Shallots & A Recipe For Shallot Vinaigrette

[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…
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TIP OF THE DAY: Leftover Pasta For Breakfast

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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TIP OF THE DAY: Make Compound Butter (Flavored Butter )

Beurre à la maître d’hotel, lemon parsley butter; crayfish compound butter for seafood; pasta tossed with truffle butter; roasted sea bass with herb butter; herb, bourbon-pecan, and gorgonzola butters, ready to spread on bread; last but not least, sweet compound butter for dessert or pancakes. Photos: Brown-Eyed Baker, Chef Michael O’Boyle, WKNOfm.org, Land O’Lakes, Feastie.com.…
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Red Rice Grain Bowl Recipe, Gluten Free, Whole Grain

Of all the international foods that have become mainstream in the U.S., some lovely rice varieties from Asia remain largely unknown. When we want to add something extra to a dish, we often replace the white or brown rice with red rice of black rice. As with brown rice, red and black are whole grain.…
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