In the garden + in the kitchen
Grilled Fideua - Spring is here (or almost here) in the U.S. Get out your grills!
Source: soupaddict.com
Moroccan Chicken Stew - a soup version of chicken pastilla (often considered Morocco’s national dish), this winter-comfort stew features middle eastern spices and, my personal favorite, harissa.
Source: soupaddict.com
Herbed Chicken & Dumplings - winter comfort food made deliciously savory (without all the excess butter and fat) thanks to fresh herbs.
Source: soupaddict.com
Rustic Lentil Soup - lentils, bacon (or bacon sub) and other lovely things simmer for an hour to produce a savory, comforting, winter soup.
Source: soupaddict.com
The Science of Frozen Butter in Cooked Eggs
- Christopher Kimball: You know, the one ingredient in our great French omelet recipe that’s always bothered me is the frozen butter. I’m a lazy cook. I have to do a little bit of advance planning to freeze the butter. And the question is whether you really need to freeze the butter, and why is it so important?
- Guy Crosby: Chris, absolutely it is important. Frozen butter is the whole difference between making a creamy omelet and one that’s rubbery. You want the butter to melt at the same time the proteins are unraveling. See, when butter coats the protein, it prevents the proteins from interacting with themselves. And when they interact, they get tough and rubbery.
- Christopher Kimball: So the short answer is yes, you need cold butter. That way it melts at the same rate the proteins unwind. And that way all the proteins get coated, and you get a tender omelet instead of a tough one.
Green Goddess Crostini - inspired by the hippie-dippie Green Goddess Dressing from the 70’s. Turns out, with a little cream cheese mixed in, it makes an amazing modern appetizer.
Source: soupaddict.com
Dark Chocolate Pistachio Brittle - buttery caramel dotted with pistachios and slathered with rich, dark chocolate ganache. And topped with more pistachios.
Source: soupaddict.com
