Blog Post & Recipe: Serious Heat: Silky, Spicy Mole Sauce
The sauce should have a subtle but definite heat and enough salt to bring out the diverse flavors. If the sauce needs to be spicier, add some of the reserved chile seeds or add a low-acid hot sauce
Blog Post & Recipe: Dijon et Poireaux Vinaigrette
Poireaux vinaigrette is another Burgundian classic, combining leeks (usually poached or boiled) with a dressing made from local Dijon mustard. Tangy and full-flavoured, it would provide an excellent lead-in to a rich, winey stew.
Blog Post & Recipe: Lemon Confit
If you don't know, "confit" simply means to preserve or enhance the flavor of a food by packing it a substance. Typically, that substance is fat, sugar or salt. Duck confit, for instance, is duck that has been cooked in duck fat, which enhances its flavor.
Fruits and vegetables can be confited by packing them in sugar or salt. Such is the case with this preparation of Lemon Confit.
No comments:
Post a Comment