In the first draft of recipes for this book I found that I had 18 dishes with pomegranate arils (seeds) in them. I had to pare this back as getting ripe full-flavoured pomegranates isn’t always easy but I do love the sweet and sour flavour of this amazing fruit and there are so many ways to use it, starting with breakfast and moving right through the day.
Author: Chef M
I’m a coffee girl and I love it when the coffee crème pâtissière is very strong. I find that it balances harmoniously with the sweetness of the coffee icing, and makes these little iced coffee cream choux quite addictive.
I eat grains topped with myriad roasted vegetables for dinner and lunch several times a week. It’s so easy to make large batches of both, and because they reheat really well (but are also great at room temp bonus!), they are perfect for leftovers. And amazingly, almost any combination works. Part of what makes this meal so delicious is the toppings so don’t skimp! I have listed my favorites but give fresh salsa, guacamole, sour cream, goat cheese, or feta a try. Store in an airtight container, in the refrigerator, for up to five days.
You can turn our stir-together flatbread dough into focaccia simply by brushing on a slurry of olive oil, water, and salt which is what gives focaccia its distinctive flavor. We’ve added a little fresh rosemary, plus a postgrilling topping of fresh strawberries in a balsamic syrup. Make sure the balsamic is one that you like because the flavor will really come through. The flatbread bakes on the indirect side of the grill with the lid closed, so the top is what gets browned rather than the bottom. Serve this flatbread right from the cutting board for a rustic presentation
One of my favorites in this chapter, this blend of earthy flours creates a harmonious sourdough that will undoubtedly beckon you, slice after slice. It’s an excellent loaf for wholesome sandwiches and to enjoy with balsamic-dressed leafy green salads. The toasted sunflower seeds, although they are pesky and bounce all over the floor, take the crust to the next level. About the Dough: This dough was born purely out of experimentation. You’ll notice it has a unique texture, too, slightly gritty from the semolina flour and little muddy from the rye. After a long initial rest, it will absorb all…
On his journey to Tibet, where he hopes to find a miracle cure, Steven Strange encounters the Ancient One, a man with unusual powers. After a difficult initiation process, Strange realizes his past mistakes and that he now, too, has certain powers. When undergoing trials of sorcery, there’s nothing quite like this traditional Tibetan dish taken with your mystical master!
During the summer when the local farmers’ markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch…