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Dec 7th, 2010
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Submitted Recipes (19)
Posted on: Jan 5th, 2011
You can fake a good-tasting jus to augment the juices your roast releases by roasting meat trimmings, or browning them on the stove top, and then treating the drippings to a succession of deglazings and caramelizations. You can do this with trimmings you've put in the roasting pan with the ..
Posted on: Dec 8th, 2010
Because berries release a lot of liquid as they cook, they'll turn into soup or at least make the bottom crust soggy when baked in a pie. To avoid this, cook the fruit long enough for it to release its liquid and for some of the liquid to evaporate, and then thicken the mixture with cornstarch. ..
Posted on: Jan 7th, 2011
Macédoine is used to describe vegetables that are diced into relatively large (1/4-inch) cubes instead of brunoise, which are tiny cubes. If you are a fanatic, you can cut your vegetables into brunoise. If you are making this dish on a whim, skip the weighting process or just weight the sweetbreads ..
Posted on: Dec 10th, 2010
This is a springtime dish, when the herbs are in season — you can use borage or young nettles as well, if you like. You can buy the walnut paste from Italian delicatessens, but make sure it is good quality. It's best to make the filling at least half a day before you need it.
Posted on: Dec 15th, 2010
If you don't want to make the red wine sauce, add a little of the marinade to the pan after you have cooked the meat, bubble it up to thicken, scraping the pieces of meat from the bottom, and whisk in a pat of butter. We serve this with a salad of shredded radicchio, dressed with vinaigrette.
Posted on: Jan 4th, 2011
This is the kind of ultimate wilted salad that you can make luxurious by using wild mushrooms. I recommend assembling your own greens, instead of relying on the nowuhiquitous mesclun mixes that often taste like a collection of weeds. I have suggested some greens here, but use whatever looks good.
Posted on: Dec 17th, 2010
Mirto is the name not only for myrtle in Italy but for the liqueur made from the myrtle berry, which is traditional in Sardegna. (There is also a dryer white Mirto, made with the leaves.) You should be able to find it in specialty liquor stores or Italian importers, or you could replace it with ..
Posted on: Jan 17th, 2011
Most recipes for duck at l'orange call for Grand Marnier, which is a delicious but expensive way to reinforce the flavor of oranges. You can get essentially the same result by combining orange zest and cognac. Cognac is expensive, too, but you need very little. Don't substitute generic ..
Posted on: Dec 8th, 2010
Pastry cream is a custard somewhat like creme anglaise, but much thicker because it contains cornstarch or flour. Because the starch stabilizes it, pastry cream, unlike creme anglaise, can be allowed to boil. In fact it must boilfor the starch to thicken it properly. Pastry cream is perhaps best ..
Posted on: Nov 8th, 2010
Not quite a frittata, not quite mashed potatoes, this hybrid potato pie is nothing if not versatile. By themselves, potatoes are on the neutral side, but they go with practically anything, so you can make extemporaneous variations with ease. You can add a middle layer of sautéed artichokes or ..
Posted on: Dec 20th, 2010
To shape rolls, round the dough slightly to tighten its surface. Weigh it so you know how much you have and how to divide it. You'll need about 2 1/2 ounces per roll. Using a bench scraper or knife, cut the dough into equal pieces, then round each to make them easier to section into rolls. Now ..
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