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When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad. If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains…
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Have you ever been served a bowl of soup with a drizzle of oil? Floating on the surface of the soup, it’s a fashionable garnish at better restaurants. But the oil does more than look pretty. It adds a rich dimension of flavor to the soup and creates a more complex aroma. It’s an easy…
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Here’s a new approach to “soup and salad”: a chilled soup with a salad garnish. We were inspired by this concept from Chef Scott Conant of Scarpetta restaurants in Beverly Hills, Las Vegas, Miami and New York City. The idea is to create a substantial garnish that contributes eye appeal and compatible flavors to the…
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Cheese and soup are no strangers, from a grated Parmesan garnish on minestrone to a layer of Gruyère in French onion soup. But soft cheeses have their place as well. Today‘s tip is to consider how to use them in your favorite soups…and beyond. Fresh cheeses also have a place in salads and other everyday…
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