Blog Post: Cast Iron Pie Pans: Have You Ever Used One?
... six customers who say that the cast iron creates an even, nicely browned crust. [...] Customers also commented that the cast iron helps keep the pie warm for much longer than other pans. It's been used for fruit pies as well as pot pies, quiches and cornbread. All in all, this seems to be a well-liked, if somewhat obscure, product.
Blog Post & Recipe: French Cooks
This was one of my favorite company dishes in the 1970's. I can't believe we really ate this way - it's rich as hell ...
Saute de Boeuf a La Parisienne
(Beef Saute with Cream and Mushroom Sauce)
Adapted from Mastering the Art of French Cooking
Blog Post & Recipe: cacio e pepe
While you heat the water, you can grate the cheese and make basil chiffonade (a fancy term for slivers). Your fresh pasta takes mere minutes to cook and after a quick drain, you place it in bowls, add heaps of grated cheese, a drizzle of olive oil and sprinkle with freshly cracker pepper. You mix the ingredients, and garnish with fresh basil slivers.
No comments:
Post a Comment