Category Archives: The Secret Ingredient

Monday, March 15th, 2010

The Secret Ingredient (Chamomile) Part I: Seared Sea Scallops with Chamomile Beurre Blanc

RECIPE: Seared Sea Scallops with Chamomile Beurre Blanc

Get the whole story at Serious Eats. This month’s secret ingredient—chamomile—is not so secret. I have it in my house every second of every day, and I’d bet you do too. But I began to wonder lately, sipping my late-night … Continue reading …

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Categories: Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 
Sunday, February 28th, 2010

The Secret Ingredient (Pastis) Part III: Pastis and Mint Granita

RECIPE: Pastis and Mint Granita

Get the whole story at Serious Eats. I make granitas constantly. For one, you don’t need an ice cream maker, which I still don’t have. And two, the snowflake texture and melt-in-your-mouth sweet crystals are like a grown-up snow cone … Continue reading …

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Monday, February 22nd, 2010

The Secret Ingredient (Pastis) Part I: Pastis and Persillade-Stuffed Mussels

RECIPE: Pastis and Persillade-Stuffed Mussels

Get the whole story at Serious Eats. Traditional moules-frites are so popular that we often forget their equally delicious cousins: moules-farcies, or stuffed mussels, broiled in the oven and served something like clams casino. Persillade is a traditional mix of parsley … Continue reading …

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Friday, February 12th, 2010

The Secret Ingredient (Pastis) Part II: Pastis-Glazed Fish with Fennel Slaw

RECIPE: Pastis-Glazed Fish with Fennel Slaw

Get the whole story at Serious Eats. Pastis, an anise-flavored liqueur, is two-faced. It smells positively noxious out of the bottle, and yet tastes so absolutely subtle in cooking that if it were a person, it would have a split … Continue reading …

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Categories: 30 Minutes, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 
Monday, February 1st, 2010

The Secret Ingredient (Membrillo) Part III: Membrillo-Roasted Lamb

RECIPE: Membrillo-Roasted Lamb

Get the whole story from Serious Eats. With weddings, there must be something blue. And with lamb, there must be something sweet. Whether that something is currant jelly or mint sauce, lamb welcomes a contrasting sweet note. For this recipe, … Continue reading …

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Tuesday, January 26th, 2010

The Secret Ingredient (Membrillo) Part II: Grilled Cheese with Membrillo and Serrano Ham

RECIPE: Grilled Cheese with Membrillo and Serrano Ham

Get the whole story at Serious Eats. One of my favorite memories of my trip to Spain a year ago was breakfast. Around the corner from our hotel in Barcelona was a little sandwich shop where, for breakfast, you could … Continue reading …

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Categories: 15 Minutes, Bread & Butter, Easy, Eat, Recipes, Sandwiches, Series, The Secret Ingredient
 
Sunday, January 17th, 2010

The Secret Ingredient (Membrillo) Part I: Apple and Pear Membrillo Turnovers

RECIPE: Apple and Pear Membrillo Turnovers

Get the whole story at Serious Eats. There are certain foods that go hand-in-hand—that are so permanently paired, that if you’ve had one, you can’t have helped but have had the other. Peanut butter and jelly, bread and butter, oil … Continue reading …

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Categories: Breakfast & Brunch, Eat, Pastries, Recipes, Series, The Secret Ingredient