Displaying items by tag: vegetables
A superb fall tart served as a first course with a small salad or as part of a brunch or lunch menu. Ideally, use a Sicilian eggplant as it has a soft custardy texture.
The addition of celery root with the mushrooms gives this risotto extra layers of flavour. If celery root is unavailable substitute fennel.
Quenelles are an oval shaped, delicate fish mousse often served as a first course. Our version features an optical illusion - creamy goat cheese shaped like a fish quenelle. To make them, place goat cheese mixture in one oval spoon and use a second one to finish moulding the mixture.
Black chickpeas are grown in Puglia, Italy and have an earthier taste than the white ones. They are generally available at specialty stores. Use regular chickpeas if you can’t find them.
Serve either hot or cold, cut in wedges. You can vary the fillings—try leek and bacon, smoked salmon and chives—but the method stays the same. Use your largest skillet. Smaller ones work, but the mixture takes longer to cook.
Snow-pea greens are always available in Asian supermarkets; watercress, with its sharper taste, is a good alternative.
This is a nice change from corn on the cob. For an attractive presentation, serve it under roasted fish.
Summer comfort food doesn’t get better than this. Try adding shaved fennel, olives or even anchovies over the tomatoes.
The secret to this recipe is the high-quality additions. No acid is ever needed with great tomatoes. They have enough of their own.
In the test kitchen, we just loved this soup – it’s bright-tasting, refreshing and full of flavour.