The process is surprisingly relaxing, too. There are busy moments — like the end of the boil, when you are plopping clumps of hops in every few minutes, and when you’re trying to cool the once-boiling brew to below 80 degrees — but there’s also lots of waiting
But there’s no reason to start your cheese-making career with the culinary equivalent of a valve job when, in less than an hour, you can create killer fresh mozzarella in a process much easier than changing the air filter in your car.
We decided to make jam. Because nothing allows you to capture the flavor of summer sun, sumptuous fruit and even the smell of a scorching summer day like a homemade jar of jam, jelly or preserves. It’s magic. On winter’s nastiest day, one bite of summer’s fruit preserves magically breaks even the coldest spell.
Fish tacos are an excellent summertime favorite to take with us into colder weather. I love using Alaska cod because not only is it full of healthy fats (which feed my brain, heart and make me feel full), but it’s available frozen year-round. And these packets do great with frozen fish — no need to thaw before making. Happy fall indeed.
I’ve chosen some of my favorites, including chives, parsley, thyme and tarragon. But if you have other herbs at hand — basil, cilantro, mint, oregano — go right ahead and swap them in for my mix.
I don’t have an adorable Italian Nona willing to walk me through centuries-old family recipes scribbled onto wisps of onion-skin — I’m not sure, but I’m pretty sure, that those only exist in Prego commercials.
Looking for a change of pace from lobster with drawn butter, I mixed my Pastis with creme fraiche and basted the lobster. The result was so light and delicious that I made it again and again, and it is now my official summer recipe for grilled lobster.
I make a doughnut in perhaps my favorite flavor of all time — peanut butter chocolate — that truly feels like a major indulgence, while it’s actually just a minor one, thanks to a few tricks.
The tomatoes in this recipe don’t need to be seeded or peeled. That’s because you’re going to puree them in a blender until smooth. (Use a blender, not a food processor, which doesn’t produce a smooth texture.) Also, if you seed the tomatoes, you lose a lot of the jelly surrounding the seeds — and that jelly is where the tomato essence lives.
Teigen adds a few new elements: She uses burrata — fresh mozzarella with a creamy center — and cuts the tomatoes in different shapes and sizes, some slices, some wedges. She omits the traditional basil and adds arugula and delicious, crunchy prosciutto chips which take this Caprese from ordinary good to extraordinary great.