Vegan Demi-Glace

An unctuous, flavor-packed demi-glace that’s wheat free, gluten free, and vegetarian. Did we say vegetarian? We should probably mention that it’s in fact vegan—with no dairy at all. And yet, you won’t believe its rich, satisfying taste and texture. Oh, and hey, you can make this stuff in less than two hours!

Click below for recipe and instructional video..

Umami-Bomb Vegetarian Demi-Glace | Recipe

Lobster Mac and Cheese with Fresh Chives, Pimente d’Espelette

North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..

Lobster Mac and Cheese

1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper

Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes.  Drain pasta (don’t rinse) and set aside.

Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley.  Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process.  Set aside.

Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil.  Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon.  Remove from heat.

Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.

Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.

Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.

Southern Tomato Pie

In that flaky crust is a whopping three and a half pounds of tomatoes, cooked down with caramelized onions and herbs and cozily blanketed with an oh-so-Southern hit of mayo and a not-so-Southern-but-really-really-good dose of fontina and parmesan. More tomatoes sit on top—fresh instead of roasted—for a pretty visual touch alongside some leaves of basil. It’s a gorgeous pie, and to be perfectly honest, one of the best things to come out of our test kitchen all summer.

MAKES 1 10-INCH PIE
2 HOURS, 30 MINUTES

For the pie crust

1 14 cups all-purpose flour
2 12 tsp. granulated sugar
12 tsp. salt
6 tbsp. cold butter cut into 12-inch cubes
2 tbsp. plus 1 tsp. ice-cold water
12 tsp. white vinegar

For the filling and topping

3 1⁄2 lb. vine-ripe tomatoes (about 12), cored, seeded, and cut into 1⁄2-inch dice, divided
2 tsp. salt, divided
1 tsp. sugar, divided
1 tbsp. butter
1 large yellow onion, thinly sliced with the grain
1 tsp. picked thyme
2 tbsp. extra-virgin olive oil
14 tsp. freshly ground black pepper
13 cup packed whole basil leaves
12 cup mayonnaise
13 cup grated fontina
13 cup grated Parmigiano-Reggiano
2 large Roma or heirloom tomatoes, thinly sliced and blotted dry with paper towels

Instructions

Make the pie crust: Place the flour, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight.
Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you’re ready to blind-bake.
Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
Make the filling: Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.
Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You’re looking for the tomatoes to dry out and brown slightly.
Once all the individual components are done, stir together the onion, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.
Make the topping and finish the pie: In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature. Both have their virtues.

Perfect Poached Eggs

J. Kenji Lopez-Alt

The perfect poached egg. Tender whites around a warm liquid yolk that oozes out like liquid gold when you cut into it. They’re an essential part of Eggs Benedict, they can turn any salad into a meal, or any vegetable into brunch.

The problem is, they’re really tough to make right. So you’ve probably read all the tricks and know all the secrets: Add vinegar to your water. Add salt to your water. Don’t add salt to your water. Stir a vortex into the water. Wrap your eggs in plastic wrap. And guess what? None of them really work.

There IS one method that works every single time, and all it requires are two things.

The first is: a really fresh egg. Fresh eggs have tighter whites and yolks that help them retain their shape better as they cook.

The second tool you need is a fine mesh strainer..

Directions:

1. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.

2. Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water and refrigerate for up to 2 days. To serve, transfer to a bowl of hot water and let reheat for 2 minutes. Serve immediately.