Whisk together flours, hazelnut meal, and salt in a medium bowl; set aside. Using a heavy-duty stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer), beat butter, granulated sugar, and vanilla at medium speed until creamy, about 2 minutes. With mixer running on low speed, add flour mixture, beating
Ingredients:1 (3-lb.) uncooked no-nitrate corned beef brisket1 large red potato (about 3/4 lb.), peeled and cubed3 cups finely chopped boiled ham1 cup fine fresh white bread crumbs1 Tbsp. paprika1 large yellow onion, finely choppedKosher salt and freshly ground black pepper, to taste2 Tbsp. butter, plus more
I am intensely protective over my red rice recipe. Truthfully, no one knows how I make it and it’s one of those things that took me years to get just right. What does that even mean really—just right? Most people don’t even know what red rice is, let alone what it should taste or look
Makes 3 Cups Author Notes Years ago we had a lovely polish neighbor, who loved sharing her Polish Foods with us. We came to love many of her recipes. This is one of our favorites. It was always on her Easter Table. The Chrzan works perfectly with ham or kielbasa. Even my grandchildren ask “is
Cook Mode (Keep screen awake) Ingredients 1 stick unsalted butter, at room temperature 3 tablespoons Dijon mustard 1 tablespoon coriander seeds, crushed in a mortar Kosher salt Pepper 1 1/2 pounds carrots, scrubbed and halved lengthwise 3 fennel bulbs (1 1/2 pounds), cut into 1-inch-thick wedges 1 1/2 pounds beets, peeled and cut into 1-inch-thick
Add more probiotics to your diet through fermented foods, starting with this easy, homemade sauerkraut. Add more probiotics to your diet through fermented foods, starting with this easy, homemade sauerkraut. Fermented foods can sound like a daunting task to take on yourself… but as it turns out, it’s not so hard! And sauerkraut is especially
We doubled up on the mushroom filling for this savory galette. First, we blitzed criminis (also called baby bellas), then the shallots and herbs in the food processor into a spread reminiscent of duxelles (a French mushroom paste). The mushroom mixture gets caramelized in a skillet until the flavor is super concentrated, then mixed with
Our Cauliflower Puree couldn’t be easier to make and results in a creamy, savory side that pairs well with any number of mains. Simmering the cauliflower in chicken stock until tender lends it savory depth, while using a food processor to puree it makes it smooth and creamy. A touch of butter and sour cream
In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended. In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer. While whisking constantly, slowly drizzle 1/4 cup of the hot cream mixture into the egg yolk mixture. Slowly whisk in the
Close Yield: 2 cups Cook Mode (Keep screen awake) Ingredients 1 cup sour cream 1 cup heavy cream 1 teaspoon kosher salt Fresh lime juice, optional Directions In a bowl, whisk together the sour cream, heavy cream and salt. Cover the bowl and let the mixture sit at room temperature for at least 2 hours.