Recipes by Ingredient | Saveur

Tuna Crudo with Chamomile Oil, Cucumber Salad, and Pea Shoots

Molly Levine — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

In New York’s Hudson Valley, the height of summer means that the first lettuces and hearty greens of spring are finally replaced by more delicate herbs and tender vegetables at roadside stands supplied by local growers like Migliorelli Farm. This crudo with chamomile oil and cucumber salad is a celebration of those elusive seasonal delights. While “oils” often imply infusions or tinctures, this is an incredibly unfussy dish that does little to manipulate the fresh flowers. The only tool required is one of the oldest: a mortar and pestle. This tuna crudo recipe also leaves a lot of room for adaptation and substitution. “I am a stickler for sourcing, so I wait until tuna is being caught in Montauk from fishermen I trust,” explains chef Molly Levine of Westerly Canteen. “This recipe could easily sub in fluke, or halibut from the West Coast, or any other delicate fish that you would eat raw.”

If you can’t get fresh chamomile flowers, anise hyssop, fennel, or dill flowers are excellent substitutes.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4

Time: 45 minutes

½ cup fresh chamomile flowers
1 Tbsp. plus 1½ tsp. finely grated lemon zest
¾ cup olive oil
Kosher salt, to taste
3 small cucumbers
12 oz. fresh bigeye tuna, bloodline removed
2 Tbsp. fresh lemon juice
2 tsp. finely grated lime zest
1½ Tbsp. fresh lime juice
2 oz. (about 2 cups) pea shoots
Flaky salt

Instructions

Make the chamomile oil: In a mortar and pestle, pound the flowers until they just start to break down. Add the lemon zest and continue pounding until a coarse paste forms. Add the olive oil and season with kosher salt to taste. Set aside for at least 30 minutes so the flavors can infuse into the oil.
Make the cucumber salad: Slice half of the cucumbers into thin rounds and the other half into small bite-size chunks, transfer to a medium bowl, then add the lemon juice, lime zest, and lime juice, and season lightly with kosher salt.
Using a very sharp knife, cut the tuna along the grain into thin slices. Arrange the slices in a single layer on a serving plate or platter, season lightly with kosher salt, then drizzle over about half of the chamomile oil. Arrange the cucumber slices atop the fish and arrange the cucumber chunks around the edges of the plate. To the bowl that held the cucumbers, add the pea shoots and toss to soak up any remaining dressing. Pile the pea shoots atop the cucumber slices. Drizzle over the remaining chamomile oil and sprinkle with flaky salt. Serve tuna crudo immediately.

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Paper Plane

Courtesy Tenmile Distillery — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Based on a cocktail popular in Prohibition-era gin joints, the Paper Plane belongs to the family of corpse revivers, created in the 19th century as hangover cures. This whisky-based version was first developed by bartender Sasha Petraske for The Violet Hour, a new-wave speakeasy in Chicago’s Wicker Park neighborhood.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 1

Time: 5 minutes

¾ oz. Amaro Nonino Quintessentia
¾ oz. Faccia Brutto aperitivo
¾ oz. fresh lemon juice
¾ oz. Little Rest whisky

Instructions

To a cocktail shaker, add the Amaro, aperitivo, lemon juice, whisky, and enough ice to fill it about halfway. Shake well, strain into a coupe glass, and serve immediately.

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Clover Club Cocktail

Courtesy Tenmile Distillery — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Named for a turn-of-the-century men’s club in Philadelphia, this frothy gin sipper belongs to the pre-Prohibition era of classic cocktails, but has lately been revived on craft bar menus. An earlier recipe appeared in Jack’s Manual (1908), by a bartender famed for his “fancy mixed drinks.” A cousin of the Pink Lady, it needs to be dry shaken to emulsify the egg white, and the addition of raspberry syrup—Monin is a reliable ready-made brand—creates a delicate blush for a summery refreshment.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 1

Time: 5 minutes

2 oz. Listening Rock gin
½ oz. fresh lemon juice
½ oz. raspberry simple syrup
1 large egg white
Raspberries, for garnish

Instructions

To an empty cocktail shaker, add the gin, lemon juice, raspberry simple syrup, and egg white; shake well. Add enough ice cubes to fill the shaker about halfway, and shake well again. Strain into a coupe or Nick & Nora glass, garnish with a few raspberries, and serve immediately.

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Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

Eliza Glaister — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Chef Eliza Glaister grew up in New York’s Hudson Valley, where her cooking was influenced by neighboring farmers and wild game purveyors like Quattro’s Farm. This braised rabbit recipe, served over creamy polenta and topped with pan-fried radishes and leek oil, is a summer favorite. “When preparing game with little to no fat, especially rabbit, braising it is a wonderful method,” she says. “Cooking seasonally means working with ingredients that are all growing together at the same time and place. They end up just working well together. The radish and dandelion greens add a big punch of peppery bitterness to this succulent braise.”

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4–6

Time: 2 hours

Ingredients

For the rabbit:

1 medium leek, washed
1 whole 2½–3 lb. rabbit
1 cup plus 2 Tbsp. vegetable oil, divided
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 cups dry white wine
1 Tbsp. chopped fresh oregano leaves
6 fresh bay leaves, or 12 dried
6 juniper berries
1 Tbsp. Dijon mustard

For the vegetables:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 bunch red radishes (8–12 oz.), greens left attached, scrubbed and halved lengthwise
12 large dandelion leaves
2 garlic cloves, finely chopped
Kosher salt

For the grits:

2 cups whole milk, divided
½ cup fine yellow grits or polenta
4 Tbsp. unsalted butter
Kosher salt, to taste

Instructions

Make the rabbit: Discard any dry or discolored green parts of the leek, then coarsely chop the remaining greens and reserve. Slice the white end into 1-inch-thick rounds and set aside. To a large Dutch oven, add the rabbit and 2 tablespoons of the oil and season with salt and pepper. Turn the heat to medium and cook, turning occasionally, until golden brown on all sides, about 8 minutes total. Add the chicken stock, white wine, oregano, leek rounds, bay leaves, and juniper berries. When the liquid begins to boil, cover and turn the heat to medium-low. Simmer, rotating the rabbit halfway through cooking, until the rabbit is tender, about 1½ hours. Remove from the heat.
Meanwhile, in a food processor, purée the leek greens and remaining oil, then strain into a bowl and season with salt to taste. (Refrigerated, the sauce will keep for one month.)
Using tongs, transfer the rabbit to a cutting board. When cool enough to handle, pick the meat from the bones (discard the bones, or reserve them to make a stock) and return it to the pot. Stir in the mustard and salt and black pepper to taste, then turn the heat to low and continue to cook, uncovered, until thickened slightly, 10–15 minutes.
Make the vegetables: To a skillet set over medium-low heat, add the oil, butter, radishes, dandelion leaves, and garlic. Cook, stirring occasionally, until the radishes are fork tender, 6–10 minutes. Season with salt and set aside.
Make the grits: In a medium pot, bring 1 cup of the milk and 1 cup of water to a boil. Season with salt, then turn the heat to low and add the grits. Cook, whisking continuously, until thickened, about 10 minutes. Whisk in the butter and remaining milk and season with salt to taste.
To serve, scrape the grits onto a platter. Using a slotted spoon, top evenly with the braised rabbit, then spoon with the cooking liquid. Top with the vegetables, then drizzle with the leek oil and serve.

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Baked Macaroni with Goat Cheese, Spinach, and Tomatoes

SAVEUR Editors — Mon, 18 Mar 2019 22:50:12 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This baked macaroni and cheese recipe with fresh chèvre, spinach, and tomatoes starts on the stovetop and finishes in the oven. The creamy sauce stays gooey and velvety, while the cheese sprinkled on top turns crisp and golden-brown. Elbow macaroni is an optimal vessel for the sauce, but any hollow pasta shape will work.

Yield: 4

Time: 1 hour 20 minutes

Kosher salt
8 oz. elbow macaroni
3 Tbsp. unsalted butter
¼ cup all-purpose flour
3 cups whole milk
2 cups baby spinach
1¾ cups fresh goat cheese, divided
Freshly ground black pepper
4 medium plum tomatoes, thinly sliced

Instructions

Preheat the oven to 375°F. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook, stirring occasionally, until slightly softened but still firm, about 3 minutes. Drain the macaroni and set aside.
Return the pot to medium heat, add the butter, and when it has nearly melted, whisk in the flour to make a smooth paste. Add the milk and cook, whisking frequently, until the sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from the heat and stir in the spinach and 1½ cups of goat cheese. Season the sauce to taste with salt and black pepper, then stir in the reserved macaroni. Transfer to an 8-by-8-inch baking dish, layer the tomato slices evenly over the surface, then sprinkle over the remaining goat cheese.
Place a baking sheet in the oven and set the baking dish on top. Bake until the pasta is golden-brown and bubbly, about 45 minutes. Cool for 10 minutes and serve hot.

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Thai Green Mango Salad (Som Tum Mamuang)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:01 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

Yield: 2

Time: 25 minutes

2 Tbsp. small dried shrimp
8 red bird’s eye chiles, stemmed, seeded, and thinly sliced
4 garlic cloves, finely chopped
½ medium shallot, finely chopped
3 small, green unripe mangoes (about 1½ lbs.), peeled and cut into thin matchsticks
18 green beans, trimmed and cut into 2-in. lengths
14 grape tomatoes, halved
3 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. plus 1 tsp. palm sugar or brown sugar
2 Tbsp. roasted unsalted peanuts, coarsely chopped

Instructions

In a large mortar and pestle, pound the shrimp until coarsely ground; transfer to a small bowl and set aside. To the mortar, add the chiles, garlic, and shallot and pound until bruised. Working in batches, add the mangoes and pound, using a spoon to scrape the sides and combine well after each batch, until the fruit is softened slightly and fully coated in the aromatics. Transfer the mixture to a large bowl and set aside.
To the mortar, add the green beans and tomatoes and lightly pound to extract their juices. Stir in the fish sauce, lime juice, and sugar, then transfer to the bowl with the mango mixture and toss well. Transfer to a serving bowl or platter, garnish with the crushed dried shrimp and peanuts, and serve at room temperature.

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Nova Scotian Griddled Fish Cakes

Valerie Mansour — Mon, 18 Mar 2019 22:26:59 +0000

Hannah Whitaker

Haddock is often used for these Canadian fish cakes, though any firm white fish will do. This recipe, which has been adapted from Nova Scotia Cookery, Then and Now, creates tender cakes with golden edges. If you like, the mixture may be shaped into patties a day ahead of time and refrigerated, but for the best texture don’t roll the cakes in bread crumbs until just before frying. Green tomato chow-chow is an excellent accompaniment; find the recipe here.

This recipe is featured in “The Underexplored Roots of Black Cooking in Nova Scotia.”

Yield: 8

Time: 1 hour 40 minutes

1 small Yukon Gold potato (5 oz.), peeled
2 lb. firm white fish fillets (haddock, cod, or hake)
1 ¹⁄₂ cup bread crumbs
¹⁄₄ cup finely chopped parsley
¹⁄₄ cup finely chopped scallion
¹⁄₄ cup sour cream
¹⁄₄ tsp. cayenne pepper
Fresh lemon juice
Kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Green tomato chow-chow, for serving (optional)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To a small pot, add the potato and enough cold water to cover; bring to a boil over high heat and cook until the potato is tender when pierced with a knife, 13–15 minutes. Drain, and let cool. When the potato is cool enough to touch, coarsely mash with a fork and set aside.
Meanwhile, cook the fish: Set the fillets on the baking sheet, transfer to the oven, and roast until the fish flakes easily, about 15 minutes.
Pour the bread crumbs onto a plate and set aside. Remove the fish from the oven and cool slightly. In a large bowl, break the fish into chunks. Add the mashed potato, parsley, scallion, sour cream, and cayenne; mix well, then season to taste with fresh lemon juice, kosher salt, and black pepper. Form the mixture into eight patties, then roll each in bread crumbs.
Line a platter with paper towels and set by the stove. To a heavy skillet over medium-high heat, add the oil. Once hot, add the fish cakes in batches and cook, turning once, until golden brown and heated through, 3–4 minutes per side. Transfer the cakes to the platter and serve hot, with green tomato chow-chow, if desired.

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Custardy French Toast

Megan Heine — Mon, 31 Jul 2023 21:00:00 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

Shortly after Brockton Villa Restaurant opened its doors along the shores of La Jolla, California, the eatery’s French toast became its bestselling menu item. Brockton Villa’s Coast Toast recipe is a famously pillowy, custardy take on the classic dish that calls for grilling the bread first in order to brown it, then placing it in the oven so the egg-and-cream-soaked toast swells up like a soufflé. Orange juice and orange curaçao (look for the liqueur at a liquor store, or online) infuse the bread with a subtle, delightful citrusy aroma.

Owner Megan Heine named the recipe (and trademarked the moniker) as a nod to the restaurant’s waterfront location overlooking the Pacific. As customers enjoy their brunch on the balcony of the renovated beach bungalow, they have a front-row seat to waves crashing on the golden sands below, and sea lions sunbathing in La Jolla Cove. Can you think of any better way to spend a morning in Southern California?—Megan Zhang

Featured in “The Coastal Village That Runs on Breakfast,” by Megan Zhang.

Yield: 3–6

Time: 1 hour 25 minutes

5 large eggs
2 cups heavy cream
¼ cup plus 2 Tbsp. orange juice
¼ cup sugar
1 Tbsp. vanilla extract
1 Tbsp. orange curaçao
Pinch of kosher salt
½ loaf soft French bread, sliced on the bias into six 1½-in.-thick slices
3 Tbsp. unsalted butter, divided
Powdered sugar, for garnish
Ice cream, strawberries, jam, and/or maple syrup, for serving (optional)

Instructions

In a large bowl, whisk together the eggs, cream, orange juice, sugar, vanilla, curaçao, and salt. Add the bread, toss to coat, cover and refrigerate for one hour.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it by the stove.
In a large skillet or flat grill pan over medium-high heat, melt 1 tablespoon of the butter. When the foam begins to subside, place 2 slices of custard-soaked bread in the skillet and cook until the bottom turns golden-brown, 2–3 minutes; flip and continue cooking until the slices are golden-brown on the other side, 2–3 minutes more. Transfer to the lined baking sheet, and set aside as you continue searing the remaining slices, wiping out the skillet and adding a fresh tablespoon of butter between batches.
Bake the toasts just until puffed, 6–8 minutes. Transfer to a serving platter or individual dessert plates, dust with powdered sugar, and serve immediately, with ice cream, berries, jam, and maple syrup on the side, if desired.

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Atol de Elote

SAVEUR Editors — Mon, 18 Mar 2019 22:45:26 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Atol de elote is a sweet corn beverage frequently doled out warm in Guatemalan markets. Seasoned with cinnamon or vanilla, fresh corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency. (In a pinch, a blender gets the job done, too.)

This recipe ran alongside Chris Bagley‘s 2017 story, “Guatemala’s Ancient Food Traditions.“

Yield: 6–8

Time: 40 minutes

3 fresh corn cobs, shucked (about 1¾ lb.)
2 cups whole milk
¹⁄₂ cup raw turbinado sugar
¹⁄₄ tsp. ground cinnamon or vanilla extract, or more
¹⁄₂ tsp. kosher salt

Instructions

Using a large chefs knife, slice the kernels from the corn cobs, reserving the kernels (about 2 cups) and their juices (discard the cobs). Set a few kernels aside for garnish if desired.
Transfer the corn kernels to a blender and pulse until coarsely ground. Add 2 cups water, the milk, sugar, and cinnamon or vanilla, and blend on high until very smooth.
To a medium pot over medium-low heat, add the corn mixture, bring to a low boil, then stir in the salt. Continue cooking, stirring occasionally, until the atol de elote is slightly thickened, about 15 minutes. Remove from the heat and ladle into heatproof cups or mugs. Garnish with any reserved corn kernels and a bit more cinnamon if desired.

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Moussaka (Greek Eggplant Casserole)

Aglaia Kremezi — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A good moussaka is “one of the most fabulous things you can eat,” according to Aglaia Kremezi, author of Mediterranean Hot and Spicy. Her recipe for the Greek eggplant casserole, inherited from her mother, is a labor of love requiring sautéing, frying, boiling, and baking—but it’s well worth the trouble. The components (meat sauce, béchamel, and fried eggplant and potatoes) can be prepared the day before assembling.

Yield: 8-10

Time: 4 hours 40 minutes

2 cups plus 3 Tbsp. extra-virgin olive oil, divided
6 bay leaves
2 cinnamon sticks
1 large yellow onion, finely chopped
2 lb. ground beef
¼ cup tomato paste
1½ tsp. ground cinnamon, divided, plus more for dusting
½ tsp. freshly grated nutmeg, divided
¼ tsp. ground cloves
1 Tbsp. red wine vinegar
1 tsp. sugar
One 28-oz. can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper
8 Tbsp. unsalted butter
1 cup all-purpose flour
4 cups whole milk
4 large eggs
3 large eggplants, sliced into ¼-in.-thick rounds
5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
1 cup coarsely grated graviera cheese, or Gruyère
Freshly ground black pepper

Instructions

To a large pot set over medium-high heat, add 3 tablespoons of the oil, the bay leaves, cinnamon sticks, and onion and cook, stirring frequently, until soft, 5–7 minutes. Add the beef and cook until browned and all the liquid has evaporated, about 30 minutes.
Add the tomato paste, 1¼ teaspoons of the ground cinnamon, ¼ teaspoon of the nutmeg, and the cloves and cook until beginning to brown, about 2 minutes. Stir in the vinegar, sugar, tomatoes, and 2 cups of water and bring to a boil. Turn the heat to medium-low, partially cover, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 1½ hours. Remove from the heat, then discard the cinnamon sticks and bay leaves. Season generously with salt and black pepper and set aside.
Meanwhile, make the béchamel: In a medium bowl, beat the eggs. Melt the butter in a medium pot set over medium-high heat. Whisk in the flour and cook until light golden, about 2 minutes. Whisk in 1½ teaspoons of salt, the milk, and the remaining cinnamon and nutmeg. Cook, whisking frequently, until thick, about 10 minutes. Ladle about 1 cup of the béchamel into the egg, then whisk to combine. Pour the egg mixture back into the pot, then whisk until smooth. Remove from the heat and set aside.
Position a rack in the center of the oven and preheat to 350°F. To a large skillet set over medium-high heat, add the remaining oil. Lightly dust the eggplant slices with cinnamon slices. When the oil is hot and shimmering, working in batches, fry the eggplant (turning once) until soft and golden brown, about 10 minutes. Transfer to a paper towel-lined plate.
Bring a large pot of salted water to a boil, then add the potatoes and cook until barely tender, 8–10 minutes. Drain and transfer to an ice bath. When cool, drain and set aside.
On the bottom of a 10-by-14-inch baking dish, spread 1 cup of the béchamel. Sprinkle with ⅓ cup of the graviera. Spread the potatoes evenly over the cheese, then cover evenly with the eggplant. Pour the meat sauce over the top, then spread with the remaining béchamel. Top with the remaining graviera. Bake until bubbling and golden brown, about 1 hour.

Around the World in 26 Eggplant Recipes

Photography by Matt Taylor-Gross

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