This recipe was originally intended to be used as part of a Thanksgiving meal, so the instructions are intended to be done while a full size turkey is in the oven. However, this recipe works great if you're just … Read More
Don't always think of gazpacho as soup. Think of it as a sauce. Think of it hot as well as cold. It goes beautifully with grilled chicken or fish. Gazpacho is served in small portions as a canape at the … Read More
Gently mix the herbs just before serving. TK not only uses herbs to flavor dishes in his cooking and as garnish, he also serves them on their own in the form of an herb salad. Use small sprigs of tender … Read More
Cooking doesn't always mean creating something new. Sometimes cooking is combining separate preparations in new ways. This great vegetarian dish features artichokes barigoule and gazpacho. The rest is a garnish of vegetables to complete the salad, use any or all … Read More
A bouquet garni is a classical combination of aromatic herbs and vegetables used to flavor liquids, because the herbs and vegetables are bundled with string, they can be removed easily from the liquid once they've given their flavor to it.
A barigoule is a kind of stew of artichokes. A lot of restaurants serve it, but like tapenade, there's no standard proportion or classical recipe. We braise the artichoke hearts in olive oil, wine, chicken and/or vegetable stock, with carrots, … Read More
We use glazes often in the cheese course, always sparingly, because they are so intense. When making a vinegar or wine glaze, reduce it slowly, almost as if you were letting it evaporate. If you boil it too hard, the … Read More