Saveur Magazine, March 2015 (#172)

  • Wild mushroom bread pudding

    Wild mushroom bread pudding (page 27)

    from Saveur Magazine, March 2015 (#172) Saveur Magazine, March 2015 (#172) by Chad Robertson

    • Categories: Egg dishes; Main course
    • Ingredients: bacon; leeks; mixed mushrooms; milk; heavy cream; Parmesan cheese; parsley; thyme; eggs; country bread; Gruyère cheese
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Notes about this book

  • Rinshin on April 25, 2015

    At least 20 recipes I want to try from this issue. Beautiful photography and fab looking recipes.

Notes about Recipes in this book

  • Blueberry quinoa pancakes with lemon crema

    • Rutabaga on February 25, 2019

      First of all, this recipe does not serve four. At minimum, I'd say it feeds eight. Each pancake is enormous, and it makes four of them. They are very good, however. I enjoyed mine topped with creme fraiche and lemon curd, and sprinkled some of Smitten Kitchen's two-ingredient maple oat brittle over the top. The kids were a little less enthusiatic, maybe because the quinoa imparts a very faint bitterness (I don't really notice it) to the dough, but still ate it.

  • Jerusalem artichoke and Comté pasties

    • Rutabaga on March 03, 2015

      This is a simple pasty recipe that feels somewhat elegant. For the pastry, I used the rough puff recipe from Ottolenghi, which can easily be made a day in advance. I even roasted the Jerusalem artichokes and Comte in advance, but made an unfortunate error. Somehow I missed that the sunchokes were supposed to be thinly sliced, not just quartered lengthwise. I even thought to myself, "Wouldn't this work better if I thinly sliced them?", and somehow still managed to miss the instructions to do just that, opting instead to leave them in large chunks as I believed the recipe dictated. Man. They turned out reasonably well, but would be far better with the sunchokes thinly sliced. Jerusalem artichokes taste best when thoroughly cooked. Oddly, the recipe asks you to roast the cheese with the sunchokes, when you could just mix grated cheese with them before filling the pasties, but maybe that helps keep the sunchokes moist while roasting.

  • Chablis-style ham with tomato cream sauce (Jambon au Chablis)

    • twoyolks on April 13, 2021

      I really liked the sauce for this. It was flavorful and complemented the ham well.

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  • Published Mar 01 2015
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States

Publishers Text

Saveur is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environments in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable.

Saveur is the definitive culinary and culinary-travel magazine of its generation. It has been honored with four American Society of Magazine Editors awards (including one for general excellence) and 20 James Beard journalism awards.