Brown sugar cakelets, also known as strawberry shortcake's brunchified cousins, provide an excellent opportunity for you to squeeze more dessert into your day and more strawberries into your summer. I split each cakelet and filled it with a schmear of improvised brown sugar cream cheese frosting and a spoonful of strawberries for a brunch dessert that doesn't feel too terribly over-the-top to indulge in midday.
You may remember a few months back when I was doing some serious testing on the Sous Vide Supreme. During the course of that testing, I cooked a few burgers that absolutely blew my mind—burgers that were thick, juicy, and perfectly medium rare from edge to edge with crisp brown crusts. We're talking nearly perfect burgers here. Well since then, I've taken the time to try and push those burgers a little bit closer towards getting rid of the "nearly."
Making any emulsion—and making it stay—is whisk-labor enough. On top of that, with hollandaise, you're dealing with the dangerous meeting of heat and eggs. And finally, there are as many recipes as there are brunch junkies out there. So where do you start?
The combination of flavors and textures in this salad keeps it interesting: just-soft grilled zucchini, al dente fava beans, the garlicky crunch of homemade croutons, and the salty crumble of Parmesan cheese.
Cucumbers are one of the oldest cultivated vegetables, and one of my personal favorites. Peeled, cut, and served with a little salt, they are simultaneously savory, and refreshing. They're fantastic marinated overnight in a bit of soy sauce, sesame oil, and chili flakes; the salt in the soy sauce draws out some of their liquid, so they get a super-concentrated flavor. As a stir-fry ingredient, they are one of the most underutilized.
Recent Posts
Pardon our Dust While We Upgrade
We're making some upgrades behind the scenes today that'll allow us to bring some new, cool features to the site that we think you'll like. Beginning this morning at 5:00 a.m. ET, all community features will be disabled (commenting, favoriting, and new submissions to Talk and Photograzing). We expect the upgrade to take approximately 3 hours and as soon as it is complete, community features will be restored. Thanks for your patience! Continue reading »
Test entry for linked recipes (menu)
These recipes all form a menu. Kinda like Voltron, but a menu instead. Erat at quinta est suscipit typi. Ut soluta accumsan in seacula claram. In facilisis suscipit in parum notare. Et nibh euismod exerci iriure iusto. Iriure ut sit saepius ipsum sequitur. Feugait esse ullamcorper lectorum ii saepius. Parum elit insitam eros est luptatum. Anteposuerit mutationem futurum ad clari facer. Option sit litterarum eleifend claritas Investigationes. Et lius in exerci ii quam. Suscipit blandit facit esse modo nobis. Mutationem tation in quam mirum feugiat. Est et videntur dolore nunc claritatem. Elit veniam commodo euismod vulputate nunc. Tincidunt eorum et eodem tincidunt odio. Clari nobis clari nobis claritatem placerat. Diam eleifend eu putamus lorem praesent. In tation exerci legentis in... Continue reading »
Sponsored Post: Eating Local in Montréal
Eating locally raised and harvested food is an important part of any authentic travel experience. Montréal certainly has its local specialties, such as poutine, smoked meat and bagels. And any visit to Montréal would not be complete with out sampling these staples. But there are other foods that receive less attention. Continue reading »
This Week in America's Test Kitchen: The Perfect French Omelet
Never mastered the perfect French omelet? The ingredient list is minimal but the technique is hardly easy. The instructions in Julia Child's Mastering the Art of French Cooking run 11 pages! America's Test Kitchen spent weeks cracking eggs to simplify this recipe. Their final recipe for Perfect French Omelets defies 100 years of French culinary tradition. They rely on frozen butter, chopsticks (for stirring the eggs as they cook), the skillet lid (to trap residual heat and finish cooking the eggs), and a paper towel (to facilitate neat rolling of the omelet). Yes, the method sounds weird, but it really works! Watch the video above for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required)... Continue reading »
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Food Charity: Careers through the Culinary Arts Program (C-CAP)
Careers through the Culinary Arts Program, otherwise known as C-CAP, is a school-to-career program linking public high schools to the culinary industry by means of scholarships, mentoring, and endless forms of support for those teens passionate about food service without the proper tools or means to enter the industry. It has, and continues to, help the next generation of America's great chefs rise and achieve their culinary dreams. Continue reading »
Sunday Brunch: Brown Sugar Breakfast Cakelets
Brown sugar cakelets, also known as strawberry shortcake's brunchified cousins, provide an excellent opportunity for you to squeeze more dessert into your day and more strawberries into your summer. I split each cakelet and filled it with a schmear of improvised brown sugar cream cheese frosting and a spoonful of strawberries for a brunch dessert that doesn't feel too terribly over-the-top to indulge in midday. Continue reading »
Facebook Friday! Come 'Like' Us on FB for a Chance to Win a SE Reusable Bag
We know a lot of SE'rs are also serious Facebook addicts, which is why we hang out there, too (at facebook.com/seriouseats, of course). So we recently started something new over on our Facebook page exclusively our FB fans. Head over there and tell us what you're cooking up this weekend. You'll be entered to win a Serious Eats reusable bag! Contest will close on Monday, June 14, at noon.
The Burger Lab: How To Cook a Burger Sous-Vide (Without a Sous-Vide Machine)
You may remember a few months back when I was doing some serious testing on the Sous Vide Supreme. During the course of that testing, I cooked a few burgers that absolutely blew my mind—burgers that were thick, juicy, and perfectly medium rare from edge to edge with crisp brown crusts. We're talking nearly perfect burgers here. Well since then, I've taken the time to try and push those burgers a little bit closer towards getting rid of the "nearly." Continue reading »
How to Make Hollandaise Sauce
Making any emulsion—and making it stay—is whisk-labor enough. On top of that, with hollandaise, you're dealing with the dangerous meeting of heat and eggs. And finally, there are as many recipes as there are brunch junkies out there. So where do you start? Continue reading »
Talk!
Road trip snacks?
Leftovers: The Day's Stray Links
- Oil Spill: Shut down the oldest oyster-shucking operation in the US. [NYT]
- 'Lunch Line': A documentary on school lunches in the US. [AFC]
- Wholemeal Bread: Tips for baking wholemeal bread. [Guardian]
- Food Truck Wars: Food trucks are illegal in Chicago, but hopefully not for long. [BB]
- Banana Museum: One man buys another man's giant bananabilia collection. [LAT]
- Cuban Food in Miami: Doesn't have to be made by Cubans to be good. [Miami Herald]
- AA: What goes on in an Alcoholics Anonymous meeting? [BBC]
- Slice: Vegan Pizza ... at Di Fara? »
- SENY: The Art of the Lunch Deal: Peter Luger »
Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week they pack a picnic lunch in a jar, make a vegetarian recipe from the carnivorous Momofuku cookbook, and more. Continue reading »
Fava Beans with Grilled Zucchini and Homemade Garlicky Croutons
The combination of flavors and textures in this salad keeps it interesting: just-soft grilled zucchini, al dente fava beans, the garlicky crunch of homemade croutons, and the salty crumble of Parmesan cheese. Continue reading »
Knife Skills: How to Prep a Cucumber
Cucumbers are one of the oldest cultivated vegetables, and one of my personal favorites. Peeled, cut, and served with a little salt, they are simultaneously savory, and refreshing. They're fantastic marinated overnight in a bit of soy sauce, sesame oil, and chili flakes; the salt in the soy sauce draws out some of their liquid, so they get a super-concentrated flavor. As a stir-fry ingredient, they are one of the most underutilized. Continue reading »
California Mayor Charged with Stealing Industrial Mixer for Homemade Pizza
Sounds like this guy is a real pizza obsessive. From the L.A. Times: "Hawthorne Mayor Larry Guidi, who had led the city for nearly two decades, was charged Tuesday in connection with stealing a commercial food mixer from the local school district because he allegedly needed more dough for his home pizza oven." We'd reach out to him for a Q&A for My Pizza Oven, but somehow I don't think he'd grant our request. [via Eater]
Critic-Turned-Cook Searches for Signature Dish
What's your signature dish? You don't have to be a four-star chef to have a dish that defines you. My grandmother was famous for her baked beans, fried chicken, and snappy dill pickles. Like the scribbled handwriting that has become illegible over time, my signature dish has shifted through the years. Continue reading »
