Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup. Ingredients 2 tablespoons olive oil 2 cups thinly sliced leeks 2 shallots, […]
Makes about 2 cups Ingredients 1 1/2 cups heavy cream 3/4 cup sugar 1/2 cup light corn syrup 2 tablespoons unsalted butter Directions Prepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat. Combine the sugar and corn syrup in […]
Makes one 9-inch quiche; serves 6 to 8
Makes 6 Servings
Makes 8 servings Ingredients 1/4 cup canola oil 1 cup all-purpose flour 3 cups Vegetable Stock 2 tablespoons unsalted butter 1 cup minced yellow onion 1 cup small-dice white mushrooms 1/2 cup small-dice celery 1/2 cup small-dice carrot 1 garlic clove, minced One 12-oz bottle beer 2 tablespoons dry mustard […]
Makes 60 pieces Hand-dipping Truffles Dipping Using a Dipping Fork
Makes 6 servings Ingredients 1 quart corn kernels, fresh or frozen 1 cup heavy cream 2 slices bacon, minced 1 onion, medium, finely diced 1 red bell pepper, finely diced 1 celery stalk, finely diced 1 garlic clove, minced 1 1/2 quarts chicken broth 3 yellow potatoes, peeled and diced […]
Makes 8 servings Ingredients 2 lb broccoli, separated into stems and florets, stems peeled 1/4 cup olive oil 1 medium yellow onion, chopped 1 leek, white and light green parts, chopped 1 celery stalk, chopped 1/4 cup all-purpose flour 6 cups vegetable stock or chicken broth 1/2 cup heavy cream, […]
Makes 8 servings Ingredients 2 tablespoon olive oil 1 1/2 cups chopped yellow onion 1 tablespoon chopped garlic 1 quart vegetable stock One 28-oz can plum tomatoes 1 cup heavy cream Kosher salt, as needed Ground white pepper, as needed Basil chiffonade, as needed Directions Heat the oil in a […]
Makes 12 scones These scones develop a wonderful texture if the dough is frozen overnight. Freeze individual scones, and then bake as many as needed straight from the freezer to accompany breakfast, brunch, or dinner. Ingredients 1/2 cup sugar 3 3/4 cups bread flour 2 tablespoons baking powder 2 teaspoons […]
Makes 60 truffles Hints for truffle-making success: • To guarantee the most flavorful truffles, use top-quality chocolate. • Make sure the ganache has enough time to firm in the refrigerator. An hour is a good guideline, but it is okay to leave it in longer, even overnight if desired. • […]
MAKES ABOUT 10 CUPS Preheat the oven to 425°F. Market Basket Options Vegetables (cooking times will vary and consistency may need to be adjusted): cauliflower, fennel, Romanesco, sweet or regular potatoes, carrots, celery root, squash (winter or summer), mushrooms, cooked legumes, tomatoes, bell peppers, broccoli, asparagus
