Home 2014 (Page 2)

2014

Showing 26 Result(s)
Desserts Eggs Any Style Mushrooms Rice Dishes Wild Foods

Honey Truffle Arborio Rice Pudding

Over the past few weeks, we’ve been enjoying the newest truffle on the scene, the Hungarian Honey Truffle (Mattirolomyces terfezioides). Of course, it’s not a “new” truffle – it’s been around forever, but it’s new to most American truffle-lovers. So far, we haven’t been able to find many (actually, ANY) recipes using honey truffles, either online or in our extensive cookbook library. What’s the solution? We create our own recipes, of course! We started by thoughtfully tasting a paper-thin slice …

Breads & Baked Goods Desserts Mushrooms Wild Foods

Honey Truffle Sponge Pudding Cake with Wild Berries

Mention the word “truffle” in the context of dessert and most people would probably think you were talking about the round, chocolate confections that are so popular on Valentine’s Day.  In this instance, we’re talking about real truffles, the kind that grow underground in association with the roots of certain trees.  While the use of fungus-type truffles is certainly not unheard of in desserts, it’s honestly sometimes a bit of a stretch and frequently not entirely to everyone’s taste.  But there is one little-known …

Huckleberry Crisps
Breads & Baked Goods Desserts Wild Foods

Huckleberry Crisp with Walnut Topping

The wild huckleberry  (Vaccinum membranaceum or Vaccinum deliciosum) is a tasty relative of the blueberry, but it’s much more elusive. In appearance, huckleberries are very nearly identical to blueberries, but they’re smaller and their flavor has an “edge” which is missing in domestic berries. The flavor of wild huckleberries, as is true of many wild things, is more complicated and less obvious than the flavor of their tame cousins.  While a fresh huckleberry may look like a blueberry, it tastes a …

Potatoes Vegetables

French Fries, Done Right

You have to admit that the average potato isn’t much to look at. But it’s not about a potato’s good looks or lack thereof; it’s all about the many ways we can prepare – and eat – the humble, yet eminently versatile potato. There’s no doubt that one of the world’s favorite potato preparations is the French fry. The origin of this method of preparing potatoes is hotly contested with the Belgians in one corner and the French in the …

A Slice of Cherry Clafouti
Beverages Breads & Baked Goods Desserts

Cherry Clafouti

The classic baked dessert known as “clafouti” originates in the countryside of the Limousin region of central France. The name comes from a word, clafir, which in the local dialect means, “to fill”.  Indeed, the clafouti, something of a cross between a cake, a custard and a crepe, is literally filled with sweet cherries, traditionally fresh and unpitted. While the idea of a dessert containing cherry pits may not appeal to everyone, they’re included for a reason; the pits contribute an intensely almond-like flavor to the dish …

Cherry-Infused Vodka
Beverages

Fresh Cherry-Infused Vodka

  The summery flavor of fresh cherries is transformed into a delightfully intoxicating beverage in this simple recipe for cherry-infused vodka. This intensely flavorful infusion is superb, whether you sip it straight, mix it into a cocktail or lighten it with a splash of sparkling water.  You’ll find many recipes for cherry infused spirits that  are additionally flavored with spices or citrus, but we opted for a simpler, straightforward preparation that yields an exceptionally clean, bright cherry flavor and brilliant, ruby-red color. This recipe uses sweet cherries and vodka; …

Pear Maple Syrup Pie
Breads & Baked Goods Desserts

As American As… Pear Pie?

“As American as Mom’s _______ pie.” Most people would automatically fill that space with the word “apple.” There’s certainly nothing wrong with apple pie (it’s one of our favorites), but the word “pear” would be just as correct. Domesticated apples may have been cultivated in America first (the first apple orchard on the North American continent was planted in Boston by a certain Reverend William Blaxton in 1625), but if pears weren’t there at the very start, there is no doubt that they …

Rhubarb, Pear & Raspberry Tart
Breads & Baked Goods Desserts Sauces & Condiments Seafood

A Taste of Summer: Two Rhubarb Recipes, Savory & Sweet

Rhubarb has often been called the “pie plant.” It’s true that the unique, tart flavor of rhubarb has made it a favorite in pies, crisps & crumbles, but it’s also a fantastic ingredient in tangy sauces, chutneys & compotes that make a great accompaniment to savory dishes, including meats, fish & fowl. Originally cultivated in Asia over 2,000 years ago for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and …

Desserts Eggs Any Style

Truffle Honey Crème Brûlée

As wonderful as it is, this is probably not a dessert that you’ll want to eat every day. It’s simply too rich and too wonderful. But it is an ideal dessert for special occasions, especially if you’re sharing it with someone special. There are a few things that make this version of crème brûlée different from others. First, we used duck eggs for extra richness. Second, we used truffle honey for a touch of mysterious flavor and sweetness. Last of …

Chile Colorado with Pork
Meat Sauces & Condiments Soups & Stews

Pork Chile Colorado

If there is such a thing as Mexican soul food, this is it – carne con chile colorado, literally “meat with red-colored chile sauce.” For this year’s Cinco de Mayo celebration, honor the true spirit of Mexican cuisine by making this flavorful and well-loved dish. It’s easy to see where this dish gets its name – from the deep, reddish-brown color imparted by the flavorful dried chiles that are it’s most important ingredients. Dried ancho chile peppers are commonly used …