I first ate this dish when out with friends at a restaurant called Chulha in Goa. One bite and the conversation faded while this broccoli and I had a real moment together. The key to making this dish great is cramming the mixture into the nooks and crannies of the broccoli florets and not being afraid to char the edges.
Author: Chef M
Okay, the ‘Time needed’ entry is slightly misleading: although cooking the asparagus really does take less than 15 minutes, the curing and dehydrating of an egg yolk is a longer undertaking (very little work, but about 30 hours of waiting). But please try it! Cured and dehydrated egg yolk can be grated on a variety of boiled greens, or used as a seasoning for pasta dishes. It has a similar salty, umami quality to Parmesan or bottarga, although there’s also the creamy butteriness of egg yolk that clings to and coats hot vegetables. You’ll only need one yolk for this…
I don’t want to argue about whether this is a chicken potpie or a chicken potpie soup. It’s both! But the chicken potpies I recall eating when the babysitter was over which were from a box BTW had the thickest, gooiest filling that I didn’t find that appetizing. So I thinned it out to my liking and called it soup! It’s my book, and I can do what I want. Regardless, it’s spot-on and delish. You can ditch the puff pastry topping and pair the soup with Flaky Buttermilk Biscuits or a crusty loaf of bread for dipping.
I’ve always found carrot soups to be rather unsexy. I think my experiences had involved slightly chunky, thick, and earthy soups that I just wished were made of butternut squash instead. Those bad soups motivated me to create this, one of the sexiest soups I know. Peeled and roasted, carrots blend to a smooth puree, and all that ginger and lime heats and cools at the same time in the most wonderful way. A few notes on the preparation of this one: There is a lot of ginger in this soup, and you want every bit of it. That being…
Tofu is roasted with garlic and lemon and accompanied by broccoli, quinoa, black beans, and peppers in this robust bowl.
I grew up in Minnesota, and potato puffs were a big part of my diet as a kid. So take it from me: If you ever have trouble getting your kids to sit down for breakfast, this recipe will be a lifesaver. Just tell them the dish has potato puffs in it, and they’ll be scrambling to find a spot at the table.
My favorite way to introduce out-of-town guests to eating moose is with a familiar, flavorful pot of chili. Moose is often readily available here in Alaska, and when ground, its subtle flavor makes a perfect substitute for lean ground beef. It’s not at all gamey like venison, as most people expect. However, if you don’t have access to moose, I’ve made similar versions of this chili over the years with ground beef and ground turkey as well, so feel free to try it with what you have on hand. Don’t skip the avocado on top. It adds the perfect cooling…
I could have just as easily called this a cinnamon sugar microwave muffin, but I couldn’t resist an excuse to say the word “snickerdoodle.” Either way, there’s nothing more comforting than the classic taste of cinnamon and sugar. Except maybe the classic taste of cinnamon and sugar in a light and fluffy muffin that comes together in 5 minutes from start to finish and makes a perfectly healthy indulgence.