This is one of my favorite bistro staples, which I feature in Ruhlman’s Twenty. The recipe uses a classic red wine vinaigrette. Pairing it with a member of the onion family, abundant shallots, results in a great bistro dish, the preparation showcases the power of red wine vinaigrette to illuminate cooked cold vegetables. The quality of the vinegar is critical, so its worth buying a good one. The vinaigrette can also be made with a good Spanish sherry vinegar. Leeks Vinaigrette Serves 4 4 large leeks or 8 small leeks 1/4 cup/60 milliliters red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey Kosher salt Freshly ground black pepper 3/4 cup/180 milliliters canola oil 1/4 cup/170 grams minced shallots 4 hard-boiled eggs, yolks and whites finely chopped 1 tablespoon sliced fresh chives Trim the roots Read On »
Posts Tagged: winter
When I arrived at Cleveland Airport this morning, I found a tweet from @nancypantscan (who has the coolest Twitter icon—I can never stop staring and marveling at it!), who said this soup, previously posted, is always a hit, and even converted her I-don’t-like-squash-soup bro-in-law. As the weather is getting chilly all the way down to my mom’s condo in West Palm, there is no better soup to put on your menu this week. I will be eating at some sweet spots here in NYC but even hope to have at least one cozy night at home, and this is the perfect dish for a tiny NYC kitchen, along with a good baguette. When I made the above soup, I took some extra time to clean and sauté the seeds in some butter for a crunchy garnish. Read On »
Warm up this winter by making a batch of this potato soup, via The Pioneer Woman.
How this workaholic longs for the holidays to be over! Especially when the big days fall midweek, effectively knocking out two full weeks. I tried not working—reading, watching movies—but that just resulted in flatness. I need to work, writing or cooking, apparently the way a shark needs to swim. This week is time to think ahead toward what I hope to accomplish in 2014. I’ve already achieved one goal, small though it was. A few friends and I bought and broke down a pig in December (will post about this soon) and it was exceptionally fatty, leaving us with far more rendered lard than I need to cook with. How to use all this fat? Make soap. To my amazement, it was a breeze and finished in 30 minutes. Though there’s relatively little on Read On »
Here is a list of the top 20 winter dishes from BBC Good Food, via Good Food.