SALSA FRESCA RECIPE - NYT COOKING
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
Provided by Martha Rose Shulman
Total Time 10 minutes
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
Nutrition Facts : @context http//schema.org, Calories 26, UnsaturatedFatContent 0 grams, CarbohydrateContent 6 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 302 milligrams, SugarContent 4 grams
CLASSIC GOUGèRES RECIPE - NYT COOKING
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it’s easiest to freeze them directly on the baking sheet if you’ve got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.
Provided by Melissa Clark
Total Time 45 minutes
Yield 5 1/2 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
- In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
- Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
- Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.
Nutrition Facts : @context http//schema.org, Calories 30, UnsaturatedFatContent 1 gram, CarbohydrateContent 2 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 30 milligrams, SugarContent 0 grams, TransFatContent 0 grams
More about "cooking caviar recipes"
SALSA FRESCA RECIPE - NYT COOKING
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine mexican, southwestern
Calories 26 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine mexican, southwestern
Calories 26 per serving
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
See details
CLASSIC GOUGèRES RECIPE - NYT COOKING
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it’s easiest to freeze them directly on the baking sheet if you’ve got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine french
Calories 30 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine french
Calories 30 per serving
- Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.
See details
CLASSIC GOUGèRES RECIPE - NYT COOKING
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it’s easiest to freeze them directly on the baking sheet if you’ve got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine french
Calories 30 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine french
Calories 30 per serving
- Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.
See details
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Helen Corbitt, famed 1950s Neiman Marcus food director, first served "pickled black-eyed peas" on New Year's Eve at the Houston Country Club. Marinated in garlic-and-onion vinaigrette, they were a huge hit and were later christened "Texas Caviar." As the recipe made its way across the South, bell peppers, corn, and other ingredients were added. The big surprise here? Green tomatoes bring a bright, almost citrusy notes to the mix.
From southernliving.com
Total Time 20 minutes
Category Appetizers
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Total Time 20 minutes
Category Appetizers
- Stir together the first 9 ingredients in a large bowl. Add the dressing to the black-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain. Serve with the tortilla chips.
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