Blog Post & Recipe: Beet Gnocchi with Herbed Garlic Butter
"They bleed when you cut them, look!"
Blog Post & Recipe: French in a Flash: Purple Potato-Crusted Trout a la Francaise
... it is served à la française, which means with a lemon butter sauce ... I spoon on a lightened version of sauce à la française which is flavored with curls of lemon zest and whole leaves of parsley.
Article: Milky ways
A journalist attends an adult education class called "Dairy Delights with Jeltje Gillian" and writes about her day.
At the end of a four-hour lesson I came home with butter, quark, mascarpone and cottage cheese -- all made by me. And along the way I had learned to make yoghurt, buttermilk, ice cream, labna and creme fraiche ...
The first job of the class was to begin the cottage cheese.
The milk is heated to just warm, then rennet is stirred in and it is left for an hour in a warm place to firm up. The result is a firm junket ...
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