1Remove crusts from bread and flatten each slice with a rolling pin.
2Clean fennel bulb by trimming the root ends and cutting off the fibrous green stalks. Halve fennel bulb lengthwise, remove any outer layers that are brown or shriveled, and trim away the core. Using a mandoline or a very sharp knife, cut into paper-thin, lengthwise slices. Reserve 3/4 cup sliced fennel for the sandwiches; save leftovers for another use.
3Slice apple in half lengthwise, and remove the core with a melon baller or a paring knife. Use a mandoline or a very sharp knife to slice apple lengthwise into paper-thin pieces. Reserve 1 cup sliced apple for the sandwiches; save leftovers for another use.
4Combine reserved fennel and apple slices, liqueur, and oil in a medium bowl, season generously with salt and freshly ground black pepper, and toss until well coated. Taste and adjust seasoning as necessary.
5Spread 1 tablespoon of cheese on one side of each slice of bread. Drain fennel-and-apple mixture to remove excess marinade, and evenly distribute among 4 slices of bread, laying it over goat cheese. Close the sandwiches with 4 remaining slices of bread. If making tea sandwiches, trim the edges again, and cut each sandwich into 4 triangles; serve immediately.
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.
In this episode of Chow-To, Guillermo visits chef Ivan Garcia at one of his restaurants in Brooklyn, Guadalupe Inn, to talk about chapulines (grasshoppers) in Mexican cuisine, and to learn how to make a delicious and nutritious dish using these musical insects
MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.