Gluten Free | Saveur

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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Scotch Bonnet Hot Sauce

SAVEUR Editors — Thu, 23 May 2019 18:06:40 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Yield: makes about 2 cups

Time: 10 minutes

6 Scotch bonnet chiles, stemmed
2 cups chopped fresh mango
6 garlic cloves, chopped
1 chopped red onion
1 Tbsp. honey
2 tsp. whole allspice berries
1 tsp. mustard powder
¼ cups plus 2 Tbsp. coconut vinegar
Kosher salt

Instructions

To a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.

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Aïoli Provençal

SAVEUR Editors — Mon, 18 Mar 2019 22:26:11 +0000

Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

This traditional aïoli recipe comes to us from the inn Relais Notre-Dame in Alpes de Haute Provence. The garlicky sauce perfectly illustrates Provence’s culinary touchstones: simple preparations and local ingredients. Throughout Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and raw or roasted vegetables as the centerpiece of a “grand aïoli.”We find it just as delicious paired with crispy frites.

Yield: about 2 cups

Time: 13 minutes

6 cloves garlic, peeled
Coarse salt
2 large egg yolks
2 cups extra-virgin olive oil
1 Tbsp. fresh lemon juice

Instructions

To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine stream as the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.

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Yogurt and Chips

Ellen Fort — Fri, 23 Jun 2023 16:19:53 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Salty, crunchy potato chips are absolutely drenched with yogurt in this Iranian snack that couldn’t be easier to make. Homa Dashtaki, author of Yogurt and Whey: Recipes of an Iranian Immigrant Life and founder of Brooklyn-based yogurt company White Moustache, calls it “indecently delicious,” suggesting that it’s equally at home served as an appetizer at a dinner party as it is consumed in front of the TV. Dashtaki recommends opting for a plain, unstrained yogurt rather than a thick Greek-style yogurt—to ensure maximum coating on the chips. For this recipe, I took inspiration from Dashtaki’s recipe for shankleesh labneh, and added in za’atar, salt, and Aleppo pepper for a little spice. I like to add a splash of good olive oil and another sprinkle of Aleppo at the end for good measure.—Ellen Fort

Yield: 4

Time: 5 minutes

4 cups plain yogurt
1 8-oz. bag potato chips
2 tsp. kosher salt
1 ½ tsp. Aleppo pepper powder, plus more to taste
1 tsp. za'atar
Extra virgin olive oil, to taste

Instructions

In a medium bowl, stir together the yogurt and Aleppo pepper powder, then stir in the salt and za’atar.
To medium bowl, add the chips. Pour the seasoned yogurt over the chips to completely coat them. Drizzle with olive oil and Aleppo pepper to taste. Serve immediately.

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Cold Tofu with Cucumber Vinegar

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Serving cold tofu as a light side dish for a summer meal is a popular method for combatting the hot, humid weather in Japan. Here the cucumber vinegar is an especially refreshing and tasty dressing for the tofu, but also could be combined with lightly roasted sesame oil or fruity olive oil as a dressing for summer tomatoes. Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 10 minutes

2 small Japanese cucumbers (5¼ oz.)
¼ cup konbu dashi
2 tsp. shoyu
2 tsp. rice vinegar
10½ oz. silken tofu, cut into 4 squares

Instructions

Finely grate the cucumber and scrape into a small bowl. Stir in the dashi, shoyu, and vinegar. Place each square of cold tofu on a small saucer and spoon the dressing onto the center of each square. Serve cold.

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Vichyssoise

Louis Diat — Thu, 15 Dec 2005 10:00:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Credited with the invention of this famous chilled potato leek soup, Chef Louis Diat of New York City’s original Ritz-Carlton Hotel once prepared eight portions of the dish to be delivered to the Manhattan townhouse of Sara Delano Roosevelt, Franklin D.’s mother—and enclosed this vichyssoise recipe. The best potatoes to use for something like vichyssoise are low-starch varieties, such as Yukon Golds, which will retain their creamy flavor and velvety texture even after a long cooking and double-straining process.

Yield: 8

Time: 3 hours 40 minutes

4 Tbsp. (2 oz.) unsalted butter
4 leeks, white and light green parts only, thinly sliced
1 medium onion, thinly sliced
5 medium potatoes (about 2¼ lbs.), peeled and thinly sliced
Kosher salt
2 cups whole milk
2 cups light cream
1 cup heavy cream
2 Tbsp. finely chopped chives

Instructions

In a large pot over medium-low heat, melt the butter. Add the leeks and onion and cook, stirring occasionally, until soft but not browned, about 20 minutes. Add the potatoes, 4 cups water, and salt to taste, and turn up the heat to high to bring it to a boil. Turn down the heat to medium-low, and continue cooking, stirring occasionally, until the potatoes are soft, 50–60 minutes.
Set a fine sieve over a medium bowl and strain the soup, pressing and scraping the solids with a spoon. Wipe the pot clean and return the strained soup to it. Whisk in the milk and light cream, bring the soup to a boil over high heat, then remove from heat and let cool.
Set the sieve over a medium bowl and strain the soup again, pressing and scraping with the spoon. Discard any solids that remain in the sieve. Stir the heavy cream into soup, then cover and refrigerate until chilled, for at least 2 and up to 24 hours. Season soup with salt to taste just before serving.
To serve, divide the vichyssoise among soup bowls and garnish with chives.

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Leche de Tigre

SAVEUR Editors — Mon, 18 Mar 2019 22:46:44 +0000

Matt Taylor-Gross

Literally “tiger’s milk,” this bright and spicy citrus-based marinade is used to cure the fish in classic Peruvian ceviche. This leche de tigre recipe makes a sizable batch; leftovers can be frozen for up to a month to be repurposed in more ceviche, marinades, or even in savory drinks, like our Hair of the Tiger cocktail.

Featured in “The Secrets of Lima’s Cutting Edge Ceviche.“

Yield: 12

Time: 15 minutes

2 cups fresh lime juice
5 oz. firm white fish such as fluke, seabass, flounder, or sole
1 cup fish stock
½ large yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
2 celery ribs, coarsely chopped
2 Tbsp. finely grated fresh peeled ginger
2 tsp. finely chopped cilantro stems
1 tsp. ají limo paste
2½ tsp. kosher salt

Instructions

Set a fine mesh strainer over a large bowl or measuring cup. Set aside.
To a high-powered blender, add the lime juice, fish, fish stock, onion, garlic, celery, ginger, cilantro stems, ají limo paste, and ⅔ cup cold water. Blend until the mixture is completely liquefied, about 5 minutes. Add the salt and ⅓ cup ice cubes, then blend until thoroughly combined, 30–60 seconds more.
Strain through the prepared sieve, reserving the liquid and discarding any solids. Cover and refrigerate the leche de tigre until ready to use, up to 1 day, or freeze for up to one month.

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Laabify Your Life

Pailin Chongchitnant — Mon, 01 May 2023 03:32:44 +0000

Photography by Belle Morizio

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Cookbook author and host of the YouTube channel Pailin’s Kitchen, Pailin Chongchitnant believes that you can laabify anything—from last night’s pork roast to slivers of this morning’s omelette to a cup or two of vegetables, saved from the crisper drawer. Tart, spicy, and fresh, Chongchitnant’s “leftover anything” laab recipe is also guaranteed to “fix” lackluster proteins like dry Thanksgiving turkey, the overcooked ends of roast beef, and under seasoned baked or fried tofu.

Laab is usually served with Thai-style sticky rice, which you can learn how to make here, or you can swap it out for steamed jasmine rice. If you’re taking it easy on carbs, you can leave the rice out entirely and instead wrap up scoops of laab in soft lettuce leaves. Roasting whole dried chiles before grinding them to flakes or powder is a popular technique in Thai cooking. Make your own or look for roasted chile flakes at your local Southeast Asian grocery store.

This recipe is adapted from Pailin Chongchitnant’s cookbook Sabai: 100 Simple Thai Recipes for Any Day of the Week.

Yield: 4

Time: 15 minutes

Ingredients

For the laab:

1 Tbsp. uncooked jasmine or Thai sticky rice
5 oz. leftover cooked meat and/or vegetables
1 Tbsp. fish sauce
1 Tbsp. fresh lime juice
Pinch sugar
Roasted chile flakes (store-bought or homemade)
3 Tbsp. thinly sliced shallots
Handful fresh mint, Thai basil, cilantro, and other fresh herbs

For serving:

English cucumber, sliced
Sticky rice or jasmine rice
Romaine or butter lettuce

Instructions

To a small dry skillet over medium-high heat, add the rice and cook, stirring continuously, until the rice is evenly dark brown. (Don’t walk away from the stove; the rice may start to smoke, so make sure the kitchen is well ventilated.) Transfer the toasted rice to a plate to cool, then transfer to a mortar and pestle or coffee grinder and pulverize to a medium-fine powder with a few larger pieces for texture. Set aside.
Thinly slice, chop, or shred your leftovers into small pieces. Decide how best to process depending on the ingredient: Poultry and braised pork is best shredded; beef, pork chops and tenderloin, and egg is best thinly sliced; most vegetables are best coarsely chopped. If cold, heat the leftovers slightly so they are just barely warm or at room temperature (you can do this in the microwave or give them a quick sauté in a skillet.)
In a medium bowl, stir together the fish sauce, lime juice, sugar, chile flakes, and shallots, until the sugar is nearly dissolved. Add the leftovers, reserved toasted rice powder, and the fresh herbs and toss to coat in the dressing. Taste and adjust the seasoning to taste with more fish sauce, lime juice, sugar, and chile flakes. Serve the laab warm or at room temperature with sliced cucumber, rice, and lettuce leaves on the side.

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Old-School Pad Gaprao

Pailin Chongchitnant — Fri, 28 Apr 2023 22:10:11 +0000

Excerpted from Sabai by Pailin Chongchitnant. Copyright © 2023 Pailin Chongchitnant. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Pad gaprao (often misspelled as “pad kra pao”) is a true staple of the Thai diet, sold by street vendors and at fancy restaurants, and made in homes all over the country. Cookbook author Pailin Chongchitnant calls this version adapted from her cookbook Sabai: 100 Simple Thai Recipes for Any Day of the Week—“old school” because it’s so simple, seasoned only with fish sauce and basil. Newer takes on the classic dish include add-ins like soy sauce, oyster sauce, and veggies, but Chongchitnant’s original pad gaprao recipe is easier to prepare—and preserves a little Thai culinary history in the process. If you can’t find holy basil, don’t be tempted to swap in Thai basil—Italian basil is in fact a closer substitute.

Pad gaprao is typically paired with a fried egg when served as a one-dish meal. If serving as part of a multi-dish Thai meal, you can omit the egg. For an old-school pad gaprao experience, make this dish as spicy as you can handle—it’s not just about the heat, as chiles also provide flavor that’s important to the dish. Chongchitnant uses a mixture of mild and hot chiles; the mild ones add the necessary chile flavor without overpowering the dish with spice. Red bell pepper will work, but she suggests you try to find something smaller and less watery (we like Jimmy Nardellos). The bird’s eye chile seeds can be removed to moderate the heat further.

Yield: 4

Time: 15 minutes

2–3 bird’s eye chiles
⅓ cup coarsely chopped mild red peppers
7 garlic cloves
3 Tbsp. vegetable oil, plus more for frying
4 large eggs
1 lb. lean ground pork
2 Tbsp. fish sauce, plus more
2 tsp. sugar, plus more
1½ cups holy basil or Italian basil leaves
4 cups steamed jasmine rice, for serving

Instructions

Using a mortar and pestle, pound the bird’s eye chiles to a fine paste. Add the mild red peppers and garlic and continue pounding to a coarse paste, then set aside.
Line a large plate with paper towels and set it by the stove. To a small nonstick skillet over medium-high heat, add oil to a depth of ⅓ inch. Once the oil is hot, carefully crack in one egg and cook, using a spoon to occasionally baste the top of the egg with the hot oil, until the whites are crispy and browned and the yolks are cooked to the desired doneness, about 1 minute for a runny yolk, or 2 minutes for a set yolk. Using a heat-proof spatula, transfer the egg to the lined plate; keep warm while you repeat with the remaining eggs.
To a wok set over medium heat, add 3 tablespoons oil and the reserved chile-garlic paste. Stir-fry until the garlic is just beginning to turn golden, about 2 minutes. Turn the heat up to high, add the ground pork, and, using a heat-proof spatula, quickly toss to mix with the chile-garlic paste. Add the fish sauce and sugar, and continue stir-frying until the pork is fully cooked, about 4 minutes. Turn off the heat, then add the basil and stir just until the leaves have wilted. Season to taste with more fish sauce and sugar as needed.
Divide the rice among 4 plates. Top each serving with the pad gaprao followed by a fried egg and serve hot

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Danny Bowien’s Breakfast Pho

Danny Bowien — Mon, 18 Mar 2019 22:41:58 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Danny Bowien likes to serves this steamy chicken pho for breakfast. The dish is inspired by the Vietnamese soups he ate at San Francisco’s Turtle Tower when he was a culinary student. The chef simmers the simple chicken broth for just a short period after bringing it to a boil because he feels that overcooking causes the flavor of the aromatics to go flat.

Find this recipe in our cookbook SAVEUR: Soups and Stews.

Yield: 8

Time: 9 hours 55 minutes

One 3½ –4-lb. chicken
Kosher salt and freshly ground black pepper
½ oz. Thai rock sugar or 1 tbsp. sugar
3 Tbsp. plus 1 cup fish sauce, preferably Squid brand, divided
2½ lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup coarsely chopped cilantro leaves
4 medium scallions, thinly sliced
½ large white onion, thinly sliced, rinsed, and drained
Sriracha sauce, for serving
½ cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Instructions

Using plenty of paper towels, pat the chicken dry, then place on a large rimmed baking sheet fitted with a wire rack. Season the bird generously with salt and black pepper inside and out. Transfer to the fridge and chill, uncovered, at least 8 or up to 24 hours.
To a large pot, add the chicken and 1 gallon of cold water. Bring to a boil over high heat, then turn the heat down to maintain a gentle simmer. Cook until the chicken is just cooked through, about 40 minutes.
Turn off the heat, then, using tongs, transfer the chicken to a cutting board or a clean rimmed baking sheet and set aside until cool enough to handle.
Remove and discard the chicken skin. Shred the meat and set it aside, then return the bones to the pot of broth. Return the pot to medium-high heat and bring the broth back up to a simmer, skimming and discarding any scum that forms along the surface, until the liquid is slightly reduced, 35–40 minutes.
Stir in the sugar and 3 tablespoons of fish sauce, then season the broth to taste with salt. Remove from the heat, set a fine mesh strainer over a clean medium pot and strain the broth into it. Add the reserved shredded chicken, set over medium heat, and cook just until warmed through. Divide the cooked noodles among 8 large soup bowls, then top with the hot broth and chicken. Garnish each serving with cilantro, scallions, onion, and sriracha. In a small bowl, stir together the remaining fish sauce, the lime juice, jalapeño, and a pinch of black pepper. Serve the chicken pho hot, with the dipping sauce on the side.

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