Ingredients
Kentucky Apple Stack Cake--Traditional Version
I'm in love with the combination of kimchi and eggs, and these came to me when I was looking for a flashy appetizer to take to an author event at the Smithsonian. But they became a standby in Maine when I had abundant access to fresh eggs but no one in the house to share them with, since my sister and brother-in-law had decided to go vegan. This recipe depends on the use of good kimchi, so either make the Cabbage Kimchi or buy the best you can find, probably at an Asian market. These can be refrigerated, covered, for up to 2 days, but are best eaten within a few hours of being made.
Ingredients
For a 4-to-6-cup soufflé mold or straight-sided baking dish 8 inches across, serving 4. You can bake this in a 4-cup mold with a paper collar, into which the soufflé will puff 2 to 3 inches over the rim and hold its puff when the collar is removed. Or bake it in a 6-cup mold, which will give you a more stable soufflé but less puff.
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
Simple but delicious! Wrapped in a sheet of newspaper, this is a popular breakfast for people on the run. Often, the Vietnamese will simply pull up with their motorcycle at their favourite banh mi cart to pick one up on the way to work.
As featured in episode 611.
Croque Monsieur is essentially a toasted cheese and ham sandwich. Put a fried egg on top and you've got a Croque Madame (the egg is supposed to resemble a lady's hat). What makes the difference between a toasted cheese and ham sandwich and a Croque Monsieur is the cheese – in a Croque Monsieur it comes in the form of a creamy cheese sauce. And boy, does this make a difference!
Whenever I want a simple, tasty breakfast, weekend dinner, or late night supper, I pull out some tomatada, a classic Portuguese tomato sauce I always have on hand. This is a riff on a traditional recipe, but instead of firing up the oven for just an egg or two, as the original requires, I make it on the stove. Less than 15 minutes later, I'm sitting down to eat.