For a simple yet decadent breakfast, fry your eggs in butter, then drizzle with a brown butter sauce.
The post Butter-Basted Eggs appeared first on Saveur.
]]>Basting eggs with hot melted butter promises a perfect sunny-side-up presentation. Once the whites are set and the yolks are still perfectly runny, brown the butter left in the pan until it’s deliciously nutty, then add a touch of lemon juice and drizzle the resulting sauce over the eggs. Serve these with toast or cheesy grits. This recipe was adapted from Janice Cole’s Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes.
- 2 Tbsp. unsalted butter
- 2 large eggs
- 1 tsp. fresh lemon juice
- Sea salt and freshly ground black pepper
- Finely chopped chives, for serving
Instructions
- In a large nonstick skillet over medium heat, melt the butter until foamy. Crack the eggs into the skillet, turn the heat to medium-low, and cook, spooning the melted butter over the top of the eggs, until the whites are just set, about 3 minutes. Using a spatula, transfer the eggs to a plate.
- Continue cooking the butter in the skillet until it’s just beginning to brown, about 2 more minutes. Add the lemon juice, swirling to combine, then drizzle the lemon-butter mixture over the eggs. Season to taste with salt and black pepper, top with chives, and serve immediately.
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Fennel pollen, piment d’Espelette, and a drizzle of peppery olive oil elevate late-season summer produce in this refreshing and elegant starter.
The post Peach and Fennel Salad with Sweet Tea Granita appeared first on Saveur.
]]>Located in Tennessee’s Great Smoky Mountains, the dining program at Blackberry Mountain celebrates the flavors of the surrounding region alongside global ingredients and techniques—as seen in this simple yet elegant late-summer salad from executive chef Joey Edwards at the property’s Three Sisters restaurant. In the American South, peaches and sweet tea are iconic refreshments; this recipe features both, in an elevated and unexpected presentation that’s doable for any home cook entertaining on a hot summer night. Increase the recipe based on your farmers market haul and your guest list; the ideal ratio is about 50 percent peaches to 30 percent fennel and 20 percent frisée. Edwards advises using a light hand when dressing this peach and fennel salad; most of the dish’s seasoning comes from the granita’s sweet-sour-salty flavors, as well as the peppery richness of good-quality—preferably Sicilian—extra-virgin olive oil.
Ingredients
For the granita:
- 1 single-serving bag black tea (English breakfast tea works great)
- 3 Tbsp. honey
- 1 tsp. kosher salt
- ¼ cup plus 1 Tbsp. fresh lemon juice
For the salad:
- 2 ripe yellow peaches (8 oz.), sliced into wedges
- 1 small fennel bulb (6 oz.), cored and thinly sliced, fronds reserved
- 1 small head frisée cut into bite size pieces (about 1½ cups)
- Pinch fennel pollen
- Pinch piment d'Espelette
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. lemon
- Fine salt
- Edible fresh flowers, such as basil or mint blossoms, lavender, or sunflower petals, for garnish (optional)
Instructions
- Make the granita: To a small, nonreactive bowl, add ⅔ cup boiling water and the teabag; set aside to steep until the tea is strong and deep amber in color, about 3 minutes. Remove and discard the teabag, then stir in the honey and salt. Set aside to cool to room temperature, then stir in the lemon juice. Transfer to the freezer until solid, 2–4 hours.
- When the granita is fully frozen, assemble the salad: To a large bowl, add the peaches, fennel, and frisée. Just before serving, dress with the lemon juice and olive oil, season lightly with salt, and transfer to a wide salad bowl. Using a fork, scrape the surface of the frozen granita gradually to make a fluffy snow. Dollop the granita over the peach and fennel salad in little clusters, then sprinkle with fennel pollen and piment d’Espelette, garnish with edible flowers, if desired, and serve immediately.
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This gorgeous meal-in-one recipe is perfect for casual entertaining.
The post Braised Rabbit with Pan-Fried Radishes and Creamy Polenta appeared first on Saveur.
]]>Chef Eliza Glaister grew up in New York’s Hudson Valley, where her cooking was influenced by neighboring farmers and wild game purveyors like Quattro’s Farm. This braised rabbit recipe, served over creamy polenta and topped with pan-fried radishes and leek oil, is a summer favorite. “When preparing game with little to no fat, especially rabbit, braising it is a wonderful method,” she says. “Cooking seasonally means working with ingredients that are all growing together at the same time and place. They end up just working well together. The radish and dandelion greens add a big punch of peppery bitterness to this succulent braise.”
Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.
Ingredients
For the rabbit:
- 1 medium leek, washed
- 1 whole 2½–3 lb. rabbit
- 1 cup plus 2 Tbsp. vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 4 cups chicken stock
- 2 cups dry white wine
- 1 Tbsp. chopped fresh oregano leaves
- 6 fresh bay leaves, or 12 dried
- 6 juniper berries
- 1 Tbsp. Dijon mustard
For the vegetables:
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 bunch red radishes (8–12 oz.), greens left attached, scrubbed and halved lengthwise
- 12 large dandelion leaves
- 2 garlic cloves, finely chopped
- Kosher salt
For the grits:
- 2 cups whole milk, divided
- ½ cup fine yellow grits or polenta
- 4 Tbsp. unsalted butter
- Kosher salt, to taste
Instructions
- Make the rabbit: Discard any dry or discolored green parts of the leek, then coarsely chop the remaining greens and reserve. Slice the white end into 1-inch-thick rounds and set aside. To a large Dutch oven, add the rabbit and 2 tablespoons of the oil and season with salt and pepper. Turn the heat to medium and cook, turning occasionally, until golden brown on all sides, about 8 minutes total. Add the chicken stock, white wine, oregano, leek rounds, bay leaves, and juniper berries. When the liquid begins to boil, cover and turn the heat to medium-low. Simmer, rotating the rabbit halfway through cooking, until the rabbit is tender, about 1½ hours. Remove from the heat.
- Meanwhile, in a food processor, purée the leek greens and remaining oil, then strain into a bowl and season with salt to taste. (Refrigerated, the sauce will keep for one month.)
- Using tongs, transfer the rabbit to a cutting board. When cool enough to handle, pick the meat from the bones (discard the bones, or reserve them to make a stock) and return it to the pot. Stir in the mustard and salt and black pepper to taste, then turn the heat to low and continue to cook, uncovered, until thickened slightly, 10–15 minutes.
- Make the vegetables: To a skillet set over medium-low heat, add the oil, butter, radishes, dandelion leaves, and garlic. Cook, stirring occasionally, until the radishes are fork tender, 6–10 minutes. Season with salt and set aside.
- Make the grits: In a medium pot, bring 1 cup of the milk and 1 cup of water to a boil. Season with salt, then turn the heat to low and add the grits. Cook, whisking continuously, until thickened, about 10 minutes. Whisk in the butter and remaining milk and season with salt to taste.
- To serve, scrape the grits onto a platter. Using a slotted spoon, top evenly with the braised rabbit, then spoon with the cooking liquid. Top with the vegetables, then drizzle with the leek oil and serve.
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Honey and sweet fresh mango temper the peppery heat in this vibrant, Caribbean-style condiment.
The post Scotch Bonnet Hot Sauce appeared first on Saveur.
]]>While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)
Featured in: “Master Jamaican Jerk with Our Definitive Guide.”
- 6 Scotch bonnet chiles, stemmed
- 2 cups chopped fresh mango
- 6 garlic cloves, chopped
- 1 chopped red onion
- 1 Tbsp. honey
- 2 tsp. whole allspice berries
- 1 tsp. mustard powder
- ¼ cups plus 2 Tbsp. coconut vinegar
- Kosher salt
Instructions
- To a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.
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Enjoy this silky, French condiment alongside fresh veggies, seafood, or even frites.
The post Aïoli Provençal appeared first on Saveur.
]]>This traditional aïoli recipe comes to us from the inn Relais Notre-Dame in Alpes de Haute Provence. The garlicky sauce perfectly illustrates Provence’s culinary touchstones: simple preparations and local ingredients. Throughout Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and raw or roasted vegetables as the centerpiece of a “grand aïoli.”We find it just as delicious paired with crispy frites.
- 6 cloves garlic, peeled
- Coarse salt
- 2 large egg yolks
- 2 cups extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
Instructions
- To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine stream as the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.
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This Iranian comfort food creates craveable contrast in textures with creamy yogurt and salty, crunchy potato chips.
The post <strong>Yogurt and Chips</strong> appeared first on Saveur.
]]>It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.
Salty, crunchy potato chips are absolutely drenched with yogurt in this Iranian snack that couldn’t be easier to make. Homa Dashtaki, author of Yogurt and Whey: Recipes of an Iranian Immigrant Life and founder of Brooklyn-based yogurt company White Moustache, calls it “indecently delicious,” suggesting that it’s equally at home served as an appetizer at a dinner party as it is consumed in front of the TV. Dashtaki recommends opting for a plain, unstrained yogurt rather than a thick Greek-style yogurt—to ensure maximum coating on the chips. For this recipe, I took inspiration from Dashtaki’s recipe for shankleesh labneh, and added in za’atar, salt, and Aleppo pepper for a little spice. I like to add a splash of good olive oil and another sprinkle of Aleppo at the end for good measure.—Ellen Fort
- 4 cups plain yogurt
- 1 8-oz. bag potato chips
- 2 tsp. kosher salt
- 1 ½ tsp. Aleppo pepper powder, plus more to taste
- 1 tsp. za'atar
- Extra virgin olive oil, to taste
Instructions
- In a medium bowl, stir together the yogurt and Aleppo pepper powder, then stir in the salt and za’atar.
- To medium bowl, add the chips. Pour the seasoned yogurt over the chips to completely coat them. Drizzle with olive oil and Aleppo pepper to taste. Serve immediately.
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Five vegan Japanese ingredients sing in this quenching summer side.
The post Cold Tofu with Cucumber Vinegar appeared first on Saveur.
]]>Serving cold tofu as a light side dish for a summer meal is a popular method for combatting the hot, humid weather in Japan. Here the cucumber vinegar is an especially refreshing and tasty dressing for the tofu, but also could be combined with lightly roasted sesame oil or fruity olive oil as a dressing for summer tomatoes. Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.
This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”
- 2 small Japanese cucumbers (5¼ oz.)
- ¼ cup konbu dashi
- 2 tsp. shoyu
- 2 tsp. rice vinegar
- 10½ oz. silken tofu, cut into 4 squares
Instructions
- Finely grate the cucumber and scrape into a small bowl. Stir in the dashi, shoyu, and vinegar. Place each square of cold tofu on a small saucer and spoon the dressing onto the center of each square. Serve cold.
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The retro chilled soup is easy to recreate at home.
The post Vichyssoise appeared first on Saveur.
]]>Credited with the invention of this famous chilled potato leek soup, Chef Louis Diat of New York City’s original Ritz-Carlton Hotel once prepared eight portions of the dish to be delivered to the Manhattan townhouse of Sara Delano Roosevelt, Franklin D.’s mother—and enclosed this vichyssoise recipe. The best potatoes to use for something like vichyssoise are low-starch varieties, such as Yukon Golds, which will retain their creamy flavor and velvety texture even after a long cooking and double-straining process.
- 4 Tbsp. (2 oz.) unsalted butter
- 4 leeks, white and light green parts only, thinly sliced
- 1 medium onion, thinly sliced
- 5 medium potatoes (about 2¼ lbs.), peeled and thinly sliced
- Kosher salt
- 2 cups whole milk
- 2 cups light cream
- 1 cup heavy cream
- 2 Tbsp. finely chopped chives
Instructions
- In a large pot over medium-low heat, melt the butter. Add the leeks and onion and cook, stirring occasionally, until soft but not browned, about 20 minutes. Add the potatoes, 4 cups water, and salt to taste, and turn up the heat to high to bring it to a boil. Turn down the heat to medium-low, and continue cooking, stirring occasionally, until the potatoes are soft, 50–60 minutes.
- Set a fine sieve over a medium bowl and strain the soup, pressing and scraping the solids with a spoon. Wipe the pot clean and return the strained soup to it. Whisk in the milk and light cream, bring the soup to a boil over high heat, then remove from heat and let cool.
- Set the sieve over a medium bowl and strain the soup again, pressing and scraping with the spoon. Discard any solids that remain in the sieve. Stir the heavy cream into soup, then cover and refrigerate until chilled, for at least 2 and up to 24 hours. Season soup with salt to taste just before serving.
- To serve, divide the vichyssoise among soup bowls and garnish with chives.
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The post Leche de Tigre appeared first on Saveur.
]]>Literally “tiger’s milk,” this bright and spicy citrus-based marinade is used to cure the fish in classic Peruvian ceviche. This leche de tigre recipe makes a sizable batch; leftovers can be frozen for up to a month to be repurposed in more ceviche, marinades, or even in savory drinks, like our Hair of the Tiger cocktail.
Featured in “The Secrets of Lima’s Cutting Edge Ceviche.“
- 2 cups fresh lime juice
- 5 oz. firm white fish such as fluke, seabass, flounder, or sole
- 1 cup fish stock
- ½ large yellow onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 2 celery ribs, coarsely chopped
- 2 Tbsp. finely grated fresh peeled ginger
- 2 tsp. finely chopped cilantro stems
- 1 tsp. ají limo paste
- 2½ tsp. kosher salt
Instructions
- Set a fine mesh strainer over a large bowl or measuring cup. Set aside.
- To a high-powered blender, add the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes, then blend until thoroughly combined, 30–60 seconds more.
- Strain through the prepared sieve, reserving the liquid and discarding any solids. Cover and refrigerate the leche de tigre until ready to use, up to 1 day, or freeze for up to one month.
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Breathe new life into your leftovers with a few flavorful Thai staples.
The post Leftover Anything Laab appeared first on Saveur.
]]>This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Cookbook author and host of the YouTube channel Pailin’s Kitchen, Pailin Chongchitnant believes that you can laabify anything—from last night’s pork roast to slivers of this morning’s omelette to a cup or two of vegetables, saved from the crisper drawer. Tart, spicy, and fresh, Chongchitnant’s “leftover anything” laab recipe is also guaranteed to “fix” lackluster proteins like dry Thanksgiving turkey, the overcooked ends of roast beef, and under seasoned baked or fried tofu.
Laab is usually served with Thai-style sticky rice, which you can learn how to make here, or you can swap it out for steamed jasmine rice. If you’re taking it easy on carbs, you can leave the rice out entirely and instead wrap up scoops of laab in soft lettuce leaves. Roasting whole dried chiles before grinding them to flakes or powder is a popular technique in Thai cooking. Make your own or look for roasted chile flakes at your local Southeast Asian grocery store.
This recipe is adapted from Pailin Chongchitnant’s cookbook Sabai: 100 Simple Thai Recipes for Any Day of the Week.
Ingredients
For the laab:
- 1 Tbsp. uncooked jasmine or Thai sticky rice
- 5 oz. leftover cooked meat and/or vegetables
- 1 Tbsp. fish sauce
- 1 Tbsp. fresh lime juice
- Pinch sugar
- Roasted chile flakes (store-bought or homemade)
- 3 Tbsp. thinly sliced shallots
- Handful fresh mint, Thai basil, cilantro, and other fresh herbs
For serving:
- English cucumber, sliced
- Sticky rice or jasmine rice
- Romaine or butter lettuce
Instructions
- To a small dry skillet over medium-high heat, add the rice and cook, stirring continuously, until the rice is evenly dark brown. (Don’t walk away from the stove; the rice may start to smoke, so make sure the kitchen is well ventilated.) Transfer the toasted rice to a plate to cool, then transfer to a mortar and pestle or coffee grinder and pulverize to a medium-fine powder with a few larger pieces for texture. Set aside.
- Thinly slice, chop, or shred your leftovers into small pieces. Decide how best to process depending on the ingredient: Poultry and braised pork is best shredded; beef, pork chops and tenderloin, and egg is best thinly sliced; most vegetables are best coarsely chopped. If cold, heat the leftovers slightly so they are just barely warm or at room temperature (you can do this in the microwave or give them a quick sauté in a skillet.)
- In a medium bowl, stir together the fish sauce, lime juice, sugar, chile flakes, and shallots, until the sugar is nearly dissolved. Add the leftovers, reserved toasted rice powder, and the fresh herbs and toss to coat in the dressing. Taste and adjust the seasoning to taste with more fish sauce, lime juice, sugar, and chile flakes. Serve the laab warm or at room temperature with sliced cucumber, rice, and lettuce leaves on the side.
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The classic version of this Thai dish is refreshingly simple
The post Old-School Pad Gaprao appeared first on Saveur.
]]>This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
Pad gaprao (often misspelled as “pad kra pao”) is a true staple of the Thai diet, sold by street vendors and at fancy restaurants, and made in homes all over the country. Cookbook author Pailin Chongchitnant calls this version adapted from her cookbook Sabai: 100 Simple Thai Recipes for Any Day of the Week—“old school” because it’s so simple, seasoned only with fish sauce and basil. Newer takes on the classic dish include add-ins like soy sauce, oyster sauce, and veggies, but Chongchitnant’s original pad gaprao recipe is easier to prepare—and preserves a little Thai culinary history in the process. If you can’t find holy basil, don’t be tempted to swap in Thai basil—Italian basil is in fact a closer substitute.
Pad gaprao is typically paired with a fried egg when served as a one-dish meal. If serving as part of a multi-dish Thai meal, you can omit the egg. For an old-school pad gaprao experience, make this dish as spicy as you can handle—it’s not just about the heat, as chiles also provide flavor that’s important to the dish. Chongchitnant uses a mixture of mild and hot chiles; the mild ones add the necessary chile flavor without overpowering the dish with spice. Red bell pepper will work, but she suggests you try to find something smaller and less watery (we like Jimmy Nardellos). The bird’s eye chile seeds can be removed to moderate the heat further.
- 2–3 bird’s eye chiles
- ⅓ cup coarsely chopped mild red peppers
- 7 garlic cloves
- 3 Tbsp. vegetable oil, plus more for frying
- 4 large eggs
- 1 lb. lean ground pork
- 2 Tbsp. fish sauce, plus more
- 2 tsp. sugar, plus more
- 1½ cups holy basil or Italian basil leaves
- 4 cups steamed jasmine rice, for serving
Instructions
- Using a mortar and pestle, pound the bird’s eye chiles to a fine paste. Add the mild red peppers and garlic and continue pounding to a coarse paste, then set aside.
- Line a large plate with paper towels and set it by the stove. To a small nonstick skillet over medium-high heat, add oil to a depth of ⅓ inch. Once the oil is hot, carefully crack in one egg and cook, using a spoon to occasionally baste the top of the egg with the hot oil, until the whites are crispy and browned and the yolks are cooked to the desired doneness, about 1 minute for a runny yolk, or 2 minutes for a set yolk. Using a heat-proof spatula, transfer the egg to the lined plate; keep warm while you repeat with the remaining eggs.
- To a wok set over medium heat, add 3 tablespoons oil and the reserved chile-garlic paste. Stir-fry until the garlic is just beginning to turn golden, about 2 minutes. Turn the heat up to high, add the ground pork, and, using a heat-proof spatula, quickly toss to mix with the chile-garlic paste. Add the fish sauce and sugar, and continue stir-frying until the pork is fully cooked, about 4 minutes. Turn off the heat, then add the basil and stir just until the leaves have wilted. Season to taste with more fish sauce and sugar as needed.
- Divide the rice among 4 plates. Top each serving with the pad gaprao followed by a fried egg and serve hot
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