Blog Post & Recipe: tomato sauce with onion and butter
Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush.
Blog Post & Recipe: Sourdough Crumpets
Better yet, the recipe is the kind that every natural starter enthusiast dreams of: one that offers to use up the excess starter that the natural feeding cycle leaves you with
Blog Post & Recipe: Pâté du Champignons (Mushroom Pâté)
I sautéed minced shallots and mushrooms in butter, then stirred in good quantities of chives and crème fraiche. I called this a mushroom pâté, but it turned out to also be a near-replica of duxelles, a fine mushroom mixture said to have been created by the great 17th century French chef, François Pierre La Varenne.
No comments:
Post a Comment