serve with toasted bread rubbed with garlic and olive oil, ricotta
- large artichokes
- lemon to acidulate a bowl of cold water
- peas in their pods
- fave in their pods
- large or 6 small spring onions
- olive oil
- salt
- more tablespoons extra-virgin olive oil
- Coarse sea salt and ground pepper
- caraway or fennel seeds
SERVES 4 TO 6
If you can’t find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.
WHY THIS RECIPE WORKS:
A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, we beat the yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic, then slowly whisked in the oil and half of the cheese. For our Caesar salad’s croutons, we used ciabatta. Sprinkling the bread cubes with a little water and salt preserved their moistness and ensured they were perfectly tender at the center and browned around the edges after we toasted them.
http://www.americastestkitchenfeed.com/cooking-science/2013/01/we-prove-it-steeping-garlic-in-acid-tempers-its-bite/
- CROUTONS
- extra virgin olive oil
- water
- table salt
- finely grated Parmesan cheese
- SALAD
- - 3 tablespoons juice from 1 to 2 lemons
- Worcestershire sauce
- canola oil
- extra virgin olive oil
- Ground black pepper
- baby carrots
- garlic
- small celeriac
- fresh rosemary
- feta cheese
- olive oil
- lemon juice
- balsamic vinegar
- honey
- fresh zucchini
- flour
- salt and pepper
- corn oil for frying
- chopped fresh flat-leaf parsley
- brown sugar
- Kosher salt and freshly ground black pepper
- Juice of 1/2 a lemon
- garlic
Serves 8
For even cooking, buy asparagus spears between 1/4 and 1/2 inch in diameter.
WHY THIS RECIPE WORKS:
Rather than cook our Asparagus Gratin in a cheesy sauce, we opted to cook the two aspects separately and combine them at the end. We initially turned to gruyére cheese, a classic element in gratin dishes, but it caused our sauce to be slightly gritty. Replacing it with milder, smoother Monterey Jack fixed the problem. We also found that tasters preferred a version of the sauce that replaced the half-and-half entirely with vegetable stock made from the trimmed ends of the asparagus, which also enhanced the vegetable’s flavor.
- thin asparagus
- water
- Salt and pepper
- grated Parmesan cheese
- shredded Monterey Jack cheese
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
- large eggs
- half-and-half
- Table salt and ground black pepper
- olive oil
4 Servings: 1 cup = 80 Calories, fat 5g, choesterol 0mg, sodium 170mg, carbohydrate 8g, fiber 2g, sugars 2g, protein 3g
- WHITE SESAME SEEDS
- sugar
- vegetable oil
- fresh baby spinach or regular spinach
Serves 4
WHY THIS RECIPE WORKS:
We wanted the asparagus in our Roasted Asparagus with Peppers and Shallots recipe to have lots of flavor, so we tossed the spears with a garlic and herb marinade, then cooked them (along with some peppers and shallots) hot and high to caramelize them without withering them away. A heavyweight rimmed baking sheet stood up to the high heat and didn’t warp as the asparagus cooked.
- olive oil
- chopped fresh thyme leaves
- Salt and pepper
- red wine vinegar