Every Edible Nashville issue chef Skylar Bush shares tips, tricks and a new recipe. Here’s his advice and a sauce gribiche recipe for March and April 2023.
HexClad is making some of the best pans out there. They are somewhat affordable, and the temperature control and non-stick are insane. One of the best pans to get that restaurant sear at home. Made famous by Gordon Ramsay’s Hell’s Kitchen, they are also just incredibly beautiful to look at. If you are going to drop some money on new pans, I would suggest making an investment in HexClad.
No rolling pin? No worries. One is not required for the perfect biscuits. Only your hands, which
I use to not only combine the buttermilk and flour mixture but to press, fold and cut out the biscuits. My perfect recipe is here.
Sauce gribiche is one of my all-time favorite condiments. Think tartar sauce meets egg salad. There’s nothing like a lightly fried piece of flounder or a crispy piece of brioche with this beautiful sauce laid on top. It’s punchy and full-flavored, so it pairs well with most meats and vegetables and is perfect for the spring. With egg prices the way they are, you can officially consider this sauce “gourmet.”
10 cornichons, chopped
1⁄3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers 1 tablespoon whole grain mustard
3 hard boiled eggs, yolks removed, whites coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)
Kosher salt
Freshly ground pepper
In a bowl, combine all ingredients except for the egg whites and oil. Mix thoroughly. Emulsify lightly with the oil and add in the remaining chopped egg whites. Taste, season and use liberally.