foodandwine

foodandwine:

For so long, perfectly cooked salmon was something found only at great restaurants. That changes with this week’s Mad Genius Tips video. F&W Test Kitchen salmon sleuth Justin Chapple reveals how to cook perfectly medium rare (or medium, or medium-well) salmon by poaching fillets in BPA-free plastic sandwich baggies. Our apologies to the seafood restaurants, which are bound to lose money on this one. Watch more Mad Genius Tips videos.

Related: How to Peel Hard Boiled Eggs with a Spoon
How to Bring Bread Back from the Dead
Just the Excuse You Need to Make Ginger Cocktails

goodeggsnyc
goodeggsnyc:


Good Eggs Lunch Table: Harissa Poached Eggplant & Stone Fruit Kale Salad



Our beloved chef Audrey is back from her month-long cross-country bike adventure and we couldn’t be happier! She’s been filling our table with the freshest veggies seasoned with bright, crisp herbs that just scream summer. See below for her recipe for a nice, light lunch!


EGGPLANT POACHED WITH APRICOTS AND HARISSA

Serves 5-7


2-3 medium eggplants, or assorted small varieties (fairytale, baby, Japanese etc)
3 pinches kosher salt
1 8oz jar of your favorite apricot jam, or 1 cup macerated apricots and a squeeze of lemon
1/4 cup white wine vinegar
2 tablespoons olive oil
1 tablespoons harissa

Fennel fronds, dill, or mint for garnish



Preheat oven to 350. Trim the stem from the eggplants and cut lengthwise into four 1/2 inch slices. Salt eggplant liberally on both sides and set to drain in a colander for about 10-15 minutes. Combine jam or apricots, vinegar, olive oil, and harissa in a bowl, add eggplants and turn to coat evenly. Line a baking pan with parchment paper and arrange the eggplant in one layer, then spoon the rest of the apricot marinade into the pan. Cover with a sheet of parchment and and a sheet of foil, crimping around edges for a good seal. Bake in oven for 35-40 minutes or until soft. If you like crispy eggplant, uncover and broil for 5 minutes. Garnish with fennel, mint or dill. 





RED RUSSIAN KALE SALAD WITH LEMON CUCUMBER, PURPLE CARROTS, AND STONE FRUIT



1 bunch of Red Russian kale, de-stemmed and roughly chopped
2 small cucumbers, quartered. If they are larger de-seed and slice into bite-sized pieces 
2-3 purple or rainbow carrots, sliced lengthwise

1 pint of purple stone fruit (plums, pluots, cherries, or all three!), pitted and quartered. 



In a small jar combine:
1/4 cup olive oil
1 1/2 teaspoons sweet rice or chickpea miso

2 tablespoons apple cider vinegar (or any fruit vinegar)




Combine ingredients, toss with dressing, and enjoy!

goodeggsnyc:

Good Eggs Lunch Table: Harissa Poached Eggplant & Stone Fruit Kale Salad

Our beloved chef Audrey is back from her month-long cross-country bike adventure and we couldn’t be happier! She’s been filling our table with the freshest veggies seasoned with bright, crisp herbs that just scream summer. See below for her recipe for a nice, light lunch!

EGGPLANT POACHED WITH APRICOTS AND HARISSA

Serves 5-7

2-3 medium eggplants, or assorted small varieties (fairytale, babyJapanese etc)

3 pinches kosher salt

1 8oz jar of your favorite apricot jam, or 1 cup macerated apricots and a squeeze of lemon

1/4 cup white wine vinegar

2 tablespoons olive oil

1 tablespoons harissa

Fennel fronds, dill, or mint for garnish

Preheat oven to 350. Trim the stem from the eggplants and cut lengthwise into four 1/2 inch slices. Salt eggplant liberally on both sides and set to drain in a colander for about 10-15 minutes. Combine jam or apricots, vinegar, olive oil, and harissa in a bowl, add eggplants and turn to coat evenly. Line a baking pan with parchment paper and arrange the eggplant in one layer, then spoon the rest of the apricot marinade into the pan. Cover with a sheet of parchment and and a sheet of foil, crimping around edges for a good seal. Bake in oven for 35-40 minutes or until soft. If you like crispy eggplant, uncover and broil for 5 minutes. Garnish with fennel, mint or dill. 

RED RUSSIAN KALE SALAD WITH LEMON CUCUMBER, PURPLE CARROTS, AND STONE FRUIT

1 bunch of Red Russian kale, de-stemmed and roughly chopped

2 small cucumbers, quartered. If they are larger de-seed and slice into bite-sized pieces 

2-3 purple or rainbow carrots, sliced lengthwise

1 pint of purple stone fruit (plums, pluots, cherries, or all three!), pitted and quartered. 

In a small jar combine:

1/4 cup olive oil

1 1/2 teaspoons sweet rice or chickpea miso

2 tablespoons apple cider vinegar (or any fruit vinegar)

Combine ingredients, toss with dressing, and enjoy!

thepoisondiaries
thepoisondiaries:

The Doll’s Eye, also known as White Baneberry, is a flowering plant native to Eastern and Northern North America. Its name derives from the striking fruit of the plant, which is a 1cm in diameter white berry with a black stigma scar. Although all parts of the White Baneberry have been declared toxic for human consumption, the most poisonous part is the concentrated toxins in the fruit. Sadly, the Doll’s Eye fruit has claimed a number of children’s lives, due to their sweet flavor. Its berries contain carcinogenic toxins, immediately sedating cardiac muscles, causing rapid death!

thepoisondiaries:

The Doll’s Eye, also known as White Baneberry, is a flowering plant native to Eastern and Northern North America. Its name derives from the striking fruit of the plant, which is a 1cm in diameter white berry with a black stigma scar. Although all parts of the White Baneberry have been declared toxic for human consumption, the most poisonous part is the concentrated toxins in the fruit. Sadly, the Doll’s Eye fruit has claimed a number of children’s lives, due to their sweet flavor. Its berries contain carcinogenic toxins, immediately sedating cardiac muscles, causing rapid death!