April 2016

Wolf Gourmet Deviled Eggs

They’ll BEG for This Deviled Egg Recipe

A picnic and party standby for decades, the classic deviled egg is an appetizer asking for experimentation. We’ve taken the traditional Southern recipe and added a double punch of flavor with both horseradish and Dijon mustard. Acidity from fresh lemon juice and crisp, salty bacon rounds out an amazing flavor profile that will have everyone asking for the recipe. Depending on your schedule, the deviled eggs can be made ahead at various points of preparation. Unpeeled hard-cooked eggs may be refrigerated for up to 1 week and can be peeled up to 8 hours before serving. White halves should be… Read more

Green Garlic Risotto with Spring Vegetables by Brooke Bass | Wolf Gourmet

Green Garlic Risotto with Spring Vegetables

Several years ago, I took cooking classes at an agriturismo in southern Italy. On the last day of our classes, my instructor Maria pointed to a recipe for risotto, indicating this would be included in our menu for the day. We worked in the kitchen that afternoon on the mis en place, but the risotto, she said to the translator who was in the kitchen with us, would need to be prepared just before guests were scheduled to eat. At 8pm, just as everyone was beginning to gather in the dining room, she waved me over from the kitchen, eager… Read more

Sarah's Sunday Meatballs | Wolf Gourmet

Sarah’s Sunday Meatballs

I was a happy vegetarian for 7 years. I ate lots of tofu and legumes. Salads were my best friend. Lentils were life. But about halfway through college, something changed. I began to crave burgers. Which was weird, because in my previous meat-eating days I had never been a burger person. But that melty cheese, that fat brioche bun, and of course, that hamburger patty called out to me. This craving went on for a good part of a year, and I tried to resist it. Until one day when I was at a bar with my girlfriend and she ordered an 8 ounce angus… Read more

Wolf Gourmet pea soup

Capturing the Season’s Flavor: Spring Pea Soup with Mint Oil

The season for fresh peas is short, as they are only grown and harvested in spring when the weather is cool. If you want to capitalize on the fleeting period for fresh peas, seek them out at your local market now. We combine the grassy freshness of fresh peas with aromatics and fresh mint to create a soup capturing the taste of spring. You’ll need about two pounds of fresh peas for this recipe. To shell them, snap off the stem end of the pod, and pull the string along the inner seam of the pod. Press the seam of… Read more

Miso Poached Salmon + Mussels | betty liu

Miso Poached Salmon from Betty Liu

Imagine a salmon that flakes and falls apart at the slightest touch, floating in an umami-powered broth, with that flavor permeating throughout. This dish is simple and takes less than 30 minutes to make. It’s the perfect weeknight meal, made even easier when you have dashi stock in the fridge, ready for use. Dashi stock is a fundamental Japanese base for many dishes, including the ubiquitous miso soup. It’s made primarily from kombu (dried kelp) and bonito flakes (thin flakes of smoked fish), and oftentimes will have anchovies or mushroom as well. I’ve provided a simple recipe for the most… Read more

Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet

Cardamom Stewed Apples in Vanilla Port from Nik Sharma

I’m all about decadence when it comes to desserts – and if there’s a way to make a fancy sweet with a minimum of effort, I’m even more excited. Besides being easy, this stewed and stuffed apple dessert has a lot going for it. For one, the apples are sweet enough so you don’t need to add extra sugar; the apples are infused with cardamom and the wine with a vanilla bean. You could use any of the sweeter apples that are suitable for baking because they’ll hold their texture well when stewed. My personal favorite is Golden Delicious because… Read more

pasta e fagioli | @wolfgourmet

Pasta e Fagioli from The Clever Carrot

Pasta e Fagioli is the ultimate comfort food. Commonly known as pasta ‘fazool,’ this tomato and vegetable based soup originates from Italy. Recipes will vary according to region, but the main ingredients are primarily the same: beans and short cut macaroni. Here, Applewood smoked bacon is rendered into the broth lending a hint of sweet and smoky flavor. Aromatics including diced onions, carrots and celery are cooked until golden. To get ahead, keep a bag of these diced vegetables in your freezer; this soup will come together seamlessly for a quick and easy weeknight meal. Plus, stress less using your… Read more