Analytics on the art of Cooking
This dish is about the ramps. Cooking them with the Halibut in steamed in the papillotes permeates the favor throughout and is simply breathtaking. And bold. Including a side green (spinach, snow peas, etc.) to the dish makes the whole preparation simple. This wild product’s popularity is putting pressure on the availability. They grow...
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Steaming fish en papillote (paper envelopes) is an incredible simple technique that produces intense flavors and has a wow factor for presentation. All with little effort. Use it when you want to steam fish with flavors or side vegetables that you want to meld together. Cooking with the intense flavor of ramps is an...
Continue readingMaking your own vegetable stock is likely the cheapest easiest way to improve your cooking. Basically it comes down to a simple step. Anytime you find yourself trimming a significant amount of stems that will be too tough to cook — throw it in the freezer. Almost any batch of greens is going to...
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In Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, she introduces a tart recipe from her friend Aaron Hyman. In this recipe he swaps out some of the butter for Crème Fraiche or plain cream. The result is touted as an all purpose tart dough that may be made...
Continue readingThis recipe calls for a pound of flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is listed for completeness. Instructions are given for kneading by hand. That is something one should try at least once to get a real feel for the dough. Escoffier...
Continue readingIn her beautifully produced book, around my french table, Dorie Greenspan presents recipes easy to incorporate into home life. One recipe particularly has been useful to adapt to whatever is in the market. This is a mustard tart recipe for carrots and leeks. With eggs and creme fraiche it can be used as a...
Continue readingEgg sizes are not as simple as recipes may indicate. The below gives some reference points. Of note, in the United States the USDA guidelines give minimum weights. Therefore, average weights are often listed. In the UK, a range is often given. The average sizes for Canada are less than a gram difference for...
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