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In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar.Reduce the heat and discard the flavorings.
Stir in the rhubarb and return to a simmer.Remove from the heat and let stand for 10 minutes.Transfer to a bowl; refrigerate until chilled.. Spoon the soup into bowls.
Top each with a scoop of ice cream and serve..This tangy soup, like many desserts made with red wine, will pair with a wide range of reds.
Mark Slater, Michel Richard's longtime wine director, likes to match it with the rose-scented nonvintage Quady Elysium, a sweet California wine made from the obscure Black Muscat grape..
Originally appeared: April 2008.2 dozen stuffed clams.Finally, her Stir-Fried Garlicky Snow Pea Shoots is an example of a "clear" stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors—in this case, sweet, tender snow pea shoots that shine through mellow garlic and just a touch of red jalapeño.. Just bought a. great wok.
Chances are, it's unseasoned.Young's favorite way to season a wok quickly is to make popcorn.
The high-heat frying and even spray of oil from the bursting kernels helps fortify the patina of a wok, resulting in both a snack and a well-seasoned pan.. How to Stir-Fy.Heat wok or skillet over high until a drop of water evaporates in 1 to 2 seconds; swirl in 1 tablespoon oil.. 2.