Hollandaise sauce is a smooth rich creamy sauce thickened by the use of egg yolks. Use hollandaise sauce as a topping for asparagus, broccoli and other vegetables. Hollandaise and mayonnaise are very similar—the fats are the difference: hollandaise uses butter; mayonnaise uses vegetable oil. One of the earliest recipes for hollandaise appeared in a French…
Avocado has a sweet grassy flavor and the texture of butter. Match avocado with mild and subtly flavored partners. Avocado will add richness to a dish. Match avocado with bacon, scallions, tomatoes, basil, red onions, chiles. The recipe here matches avocado with shellfish–lobster and crab. Print Avocados with Seafood Author Steve Albert Yield 4 servings…
Tangerines are among the earliest harvested mandarin oranges. They are distinguished from other mandarins simply by their red-orange to red peels. They have a rough skin and sweet flesh. All tangerines are mandarins but not all mandarins are tangerines. (Other mandarins are the tangelo and the clementine.) The tangerine is named for the port city…
Cremini mushrooms have a rich, nutty flavor. They are dense and meaty. When cremini mushrooms are fully mature they are called portobellos. Cremini mushrooms should not be confused with all-white button mushrooms. The cremini has a brownish cast and twice the flavor of a cultivated white mushroom. The peak season for mushrooms harvested in the wild…
Since pears—that is the European varieties–are plucked from the tree before they are ripe and cure to ripeness usually in a cool, dark place, how do you know a pear is ready for your bite? Well, there are two ways to choose a pear for eating out of hand: smell and feel. A ripe pear…
Print Candied Citron Recipe Author Steve Albert Here’s how you can candy citron (and by the way, it works for other citrus as well). Instructions Grate moist citron peel to release the oil from the cells. Cut the peel into thin strips and place in a heavy pan: Use 2 cups of citron peel. Cover…
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