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The Leonard Lopate Show

Recipe: Garlic Mustard Eggplant Dip

Friday, March 29, 2013

The garlic mustard leaves add a green and garlicky punch to a smooth eggplant spread. Slather it on crackers, pita bread, or crisp vegetables.

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The Leonard Lopate Show

Recipe: Garlic Mustard Oil with Red Pepper Flakes

Friday, March 29, 2013

Try this flavorful sauce for basting lamb and other meats, made with foraged garlic mustard greens.

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Last Chance Foods

Last Chance Foods: Graze on This

Thursday, March 28, 2013

Stewart Borowsky has been selling wheatgrass at the Union Square farmers market since 1994. He talks about growing it and why you should not throw it in your blender. 

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The Brian Lehrer Show

Recipe: Potato and Asparagus Salad

Tuesday, March 26, 2013

From the essay, "Recipe." by Phyllis Grant, included in The Cassoulet Saved Our Marriage:

Potato and Asparagus Salad with Crème Fraîche and Poached Eggs

Serves 4 or so

  • Lots of kosher salt 
  • 12 Yukon gold or German butterball potatoes
  • 2 shallots, diced
  • 1 clove garlic, bashed, Microplaned, or finely diced
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 to 6 tablespoons olive oil
  • 2 cups chicken stock
  • 10 asparagus spears, trimmed and cut into 4 pieces each, or 40 asparagus tips (save the stalks for asparagus stock or soup)
  • 6 eggs
  • 2 teaspoons any kind of white vinegar
  • ¾ cup crème fraîche
  • 3 spring onion stems (or chives), thinly sliced

Fill a large pot three-quarters of the way up with cold water. Add several tablespoons salt. Peel the potatoes and slide them into the water right away. Place over high heat and bring to a boil. Once the water boils, turn down to a simmer. The potatoes are done when a paring knife slides in easily. If you’re not sure, just cut one open and taste. Drain the potatoes in a colander. If they’re falling apart a bit, remove them one at a time with a slotted spoon. Set aside to cool.

In a bowl, combine the shallots and garlic. Cover with the lemon juice and champagne vinegar and let sit for a few minutes. Whisk in the mustard, then slowly whisk in half the olive oil. Taste. This salad is best with a very tangy dressing. Add more olive oil if it’s too strong.

Bring the chicken stock to a boil in a medium saucepan. Turn down to a simmer and add the asparagus tips. Cook very briefly (1 to 2 minutes, depending on size). Taste one. Make sure there’s still some crunch left. Remove with a slotted spoon and place on a kitchen towel. Save the broth for soup or lunch or sick kids.

Fill a large wide pot of water for the eggs and bring to a boil. Once boiling, turn the heat so low that there are no bubbles on the surface of the water. Add the white vinegar and a pinch of salt. Stir. Crack 1 egg into a bowl. Slide the egg into the water. Repeat with remaining eggs. I like the yolks very runny, but I hate it when the white is still raw on top. The only way I know to test for doneness is to use a slotted spoon to pull an egg out of the water and touch the top to make sure it’s completely cooked. Slide an egg onto a clean kitchen towel or paper towel. Remove all the eggs the same way. It’s OK for them to sit for a few minutes. If you want, you can reheat the eggs in the hot water right before serving.

Slice the potatoes and spread them out in a single layer on a big plate or platter. Salt each slice. Spoon on the shallot dressing. Scatter the asparagus tips all over the potatoes. Carefully (or not) blop crème fraîche all over the potatoes and asparagus. Add more salad dressing. Place the eggs on top. Add a few sloshes of olive oil and sprinkle the spring onion slices all over. Serve (and eat) right away.

From The Cassoulet Saved Our Marriage, © 2013 by Caroline M. Grant & Lisa Catherine Harper. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com

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Last Chance Foods

Last Chance Foods: A New Life for Old Potatoes

Friday, March 22, 2013

Farmer and cookbook author Barbara Damrosch explains how to get a head start on planting and harvesting potatoes. Try her recipe for Peruvian Potatoes.

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The Leonard Lopate Show

DIY Kitchen Projects, Part 2

Friday, March 22, 2013

Julia Collin Davison, of America's Test Kitchen, shares recipes for making things at home that we usually buy—like pickles, red wine vinegar, corn chips, peanut butter, and more. She’s one of the editors of The America’s Test Kitchen DIY Cookbook, which includes favorite do-it-yourself kitchen projects.

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The Leonard Lopate Show

Recipe: Wine Jelly

Friday, March 22, 2013

Serve alongside meets and cheeses. 

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The Leonard Lopate Show

Recipe: Greek-Style Yogurt

Friday, March 22, 2013

You can make Greek-style yogurt at home!

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The Leonard Lopate Show

RecipeIna Garten's Jalapeño Cheddar Crackers

Friday, March 22, 2013

Simple, foolproof jalapeño cheddar crackers, from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.  

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The Leonard Lopate Show

Recipe: Ina Garten's Endive, Orange & Roquefort Salad

Friday, March 22, 2013

Make this colorful, flavorful salad from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust.

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The Leonard Lopate Show

Recipe: Provençal Cherry Tomato Gratin

Friday, March 22, 2013

Make Ina Garten's Provençal cherry tomato gratin, from Barefoot Contessa: Foolproof Recipes You Can Trust.  

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Last Chance Foods

Last Chance Foods: Frisée From Florida

Friday, March 15, 2013

Chef Eberhard Müller of Satur Farms talks about growing frisée and farming on both Long Island and in Florida. Try his recipe for frisée salad with apples and blue cheese, walnut-cider vinaigrette. 

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The Leonard Lopate Show

Amanda Hesser on Adapting Recipes

Friday, March 15, 2013

Food writer and editor Amanda Hesser talks about home cooking and adapting recipes. Each week for 52 weeks she and Merrill Stubbs ran recipe contests on their website, Food52.com, and the 140 winning recipes are featured in The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks.

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The Leonard Lopate Show

Brown Butter Tomatoes

Friday, March 15, 2013

Amanda Hesser writes on Food52.com, "How can you resist something called Brown Butter Tomatoes?" 

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The Leonard Lopate Show

Recipe: Yogurt with Toasted Quinoa, Dates, and Almonds

Friday, March 15, 2013

Amanda Hesser writes on Food52.com that this recipe is based on a dish she and friends had at the Seattle restaurant Sitka & Spruce. Try it yourself!

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The Leonard Lopate Show

Recipe: Raspberry Swamp Pie

Friday, March 15, 2013

Amanda Hesser writes on Food52.com, "I I like cream in my pie, not on my pie." She started with Tamasin Day-Lewis’s Sugar-Topped Raspberry Plate Tart recipe and adapted it.   

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The Leonard Lopate Show

Recipe: Fresh Ricotta Balls with Roasted Grapes

Friday, March 15, 2013

If you want to try to make your own fresh ricotta at home, try this recipe from Gianaclis Caldwell, cheese maker and author of Mastering Artisan Cheesemaking.

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The Leonard Lopate Show

Seasons Eating with Clodagh McKenna

Friday, March 15, 2013

Clodagh McKenna gives advice about what to eat and when to eat it, and shares tips for preserving the harvest. Her book Clodagh’s Kitchen Diaries includes dinner party menus, monthly soups, salads, sandwiches and vegetable specials from her restaurant; and cakes for special occasions like Mother’s Day, Easter, and Christmas.

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The Leonard Lopate Show

Recipe: Guinness and Beef Stew

Friday, March 15, 2013

Clodagh McKenna recommends: The longer and the lower temperature that you cook this stew, the better the flavor. Make it the day before because the flavors concentrate much more.

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The Leonard Lopate Show

Recipe: Cheddar Cheese Soup Scones

Friday, March 15, 2013

You can pair these scones with Beef and Guiness Stew. Clodagh McKenna says: I love matching up little scones with soups; try using different flavors to match the soup you are serving.

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