Freshly made vegetable purees serve as a versatile base for hundreds of dishes. For vegetable soup, for instance, combine vegetable puree with enough chicken or beef stock to make a soupy mixture. Gently heat in saucepan until warmed through.
Freshly made vegetable purees serve as a versatile base for hundreds of dishes. For vegetable soup, for instance, combine vegetable puree with enough chicken or beef stock to make a soupy mixture. Gently heat in saucepan until warmed through.
Topics: Featured, Feature, Food, Vegetables, Recipes, puree, Culinary blenders
Seasoned butters make an excellent topping for any roasted, broiled, or barbecued meat, poultry, or fish. This recipe for Ancho Chile Butter can be made up to four days ahead and refrigerated up to a week.
Topics: Featured, Feature, Food, Recipes, chilies, butter, Culinary blenders
You could call this “Quick Cream-of-Anything Soup.” It's a versatile recipe that should be in every chef's workbook. Make it with carrots, or substitute cauliflower or broccoli. It will keep up to one month when frozen.
Topics: Featured, Feature, Food, Recipes, soup, carrot, Culinary blenders
This sweet and satiny salad dressing will delight customers who are used to unremarkable French dressing from a bottle. Pair it with a citrus-focused salad or peppery greens, such as arugula.
Topics: Featured, Feature, Food, Recipes, orange, honey, dressing, Culinary blenders
Time is of the essence in any restaurant kitchen, and this fresh red-pepper soup recipe is quick and easy to make. Many cooked-pepper dishes call for roasting and peeling the peppers. This time-consuming step is not required for this recipe, which means the soup will have a nice nubby texture; if you prefer it smoother, strain it through a sieve.
Topics: Featured, Feature, Food, Recipes, soup, red pepper, Culinary blenders
