Light and almost ethereal, taking a bite of a still-warm gougère is a magical experience. I served them recently at my book club dinner as an appetizer, and people went absolutely crazy for them. “You made these?” I felt like a celebrity chef for a few minutes as they all clustered around the tray. Someone requested I make them for her company’s upcoming cocktail party. I declined, saying, “You can make them yourself, they don’t take long at all.” A dubious stare ensued. Armed with a wooden spoon, you can make these impressive, savory French cheese puffs. The recipe starts… Read more
A perennial favorite and the star of the latest craft revolution, pickling is making a comeback. Whether adding crunch and spice to your brown bag sandwich, or standing in front of the fridge (with the door wide open) eating them right out of the jar, there’s nothing better than a good pickle. You can spend an afternoon in the steamy kitchen boiling a brine and dealing with hot, sterilized quart jars or if you are short on time, take the quick pickle route. It’s easy to make your own briny, salty, goodness to top all kinds of things: avocado toast, fish tacos, or… Read more
Yes, it’s still a thing and we are happy to stay on the bandwagon. There’s always a bowl of avocados at various stages of ripeness and some hearty, sliced bread in the freezer to satisfy our cravings. A quick and delicious snack anytime, it’s easy to prepare at home or work and packs a satisfying, nutritious punch. We simply can’t get enough. Crisp, multi-grain toast is a blank slate for many types of toppings. It’s easy to be overwhelmed by the myriad of choices, but experimenting with different flavors and textures is the best part. One of our favorites is… Read more
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
Treat your holiday guests to elegant hors d’oeuvres that are deceptively easy to prepare. Crisp, lightly browned baguette slices topped with caramelized onion jam are the base for this deceptively simple-to-prepare appetizer. The sweetness of the onion jam pairs beautifully with Gorgonzola and fresh figs. Contrasting textures of the toasted baguette and creamy, melted cheese come together in one delicious bite. The onion jam can be prepared ahead of time. It would be wonderful atop a pan-seared pork cutlet or roasted chicken sandwich.
Far from simple white bread of yesteryear, the bread aisle at your local grocer or bakery is a plethora of choices. Toast can be the crunchy canvas for so many delicious toppings, so don’t overlook the toaster; use it for creating the perfect base for savory or sweet garnishes. Try an old favorite or create something new. The Wolf Gourmet toaster uses advanced technology for delicious results every time. Avocado toast Yes it’s a trend, and with good reason. It’s a simple, nutritious, and fast breakfast, lunch or snack. The juxtaposition of the creamy avocado and crunchy toast is a… Read more
Inspired by the Thai soup tom kha gai, this vibrant orange soup is stunning (especially in a white bowl), and has a combination of sweetness and spice ideal for lunch or a light dinner. Coconut milk adds rich creaminess and also keeps this soup dairy-free. Cutting the carrots into large pieces is fine – the Wolf Gourmet blender can make quick work of the ingredients without any unnecessary effort on your part. Once the prep is complete, fill the blender and select the soup cycle. The high speed of the blades is enough to create friction to heat ingredients as the blending takes place…. Read more