The Bloody Mary is a drink for all seasons, but there can be something unpleasant about sipping thick, soup-like concoctions. If you'd like a easier-to-drink version of the savoury brunch cocktail, skip the mix entirely and make your own with freshly pureed tomatoes.
Tagged With vegetables
The tough end of the broccoli doesn't get much love. I'm not talking about the little bit of "stem" attached to each floret; I'm talking about the big ol' woody honker that usually gets tossed into the compost. These guys are actually super easy to incorporate into a meal; you just need to treat them right.
After an E. Coli outbreak scare in the US, many were wary of using cos lettuce - which mean Caesar salads dropped off the menu. It doesn't have to be that way though. The bright side is that the US crisis has given us a wonderful opportunity to talk about three other plant parts that make really excellent Caesars.
If you're chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan - and that simply won't do.
My diet may veer more towards "raccoon" than "rabbit," but I am actually an enthusiastic salad consumer. It's not because I'm a large fan of eating things that are good for me, nay; it's because a good salad is a perfect combination of tastes and textures. And to best take advantage of the fresh flavour parade, salads should be consumed from very large mixing bowls.
The green parts of the leek doesn't get enough love. Almost every leek-containing recipe tells you that you don't need them, that they're too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavour within those hard-to-break-down cellular walls, and they make an eggscellent breakfast accessory.
No matter what your local Grilling Enthusiast Bro says, marinade mixology ain't rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavour enhancement and tenderising action. Sweet, spicy and/or funky elements are optional, but never unwelcome.
Browned butter is often used to make the rich richer and the decadent more indulgent, but its true power lies in bringing a bit of depth to a big pile of fresh, vibrant produce. Though I wouldn't fault you pouring a bunch of melted, browned butter on a salad, this vinaigrette takes a more balanced (or some would say "societally acceptable") approach.
Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to make a delicious, hearty pesto out of carrot tops.
Life has taught me to expect very little from February, the worst month, but this one has been especially bad. It's important to savour the bright spots as they crop up, even the tiny ones. Although this month has been riddled with crises on the micro and macro scales, I finally got to eat kohlrabi pizza after weeks and weeks of plotting. It was the highlight of my February.
Hello friends, and welcome back to Will It Sous Vide?, the column where I make whatever I want to with my immersion circulator. Today we are taking a break from more meaty pursuits, and focusing our sous vide sights on a few friendly root vegetables.
Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.