Blog Post & Recipe: Roasted Beet and Coconut Curry
I added a bit of raw beet to the curry along with the cooked beet for a bit more texture. I used my beet greens in a previous recipe, but if you have them, I highly recommend you include a small bunch near the end of the cooking time.
Blog Post & Recipe: Word of Mouth: Brandade
Originating from the south-central French regions of Languedoc and Provence, brandade is a simple, yet hearty spread made of salt cod, olive oil, and milk. Sometimes garlic or potatoes are added.
Blog Post & Recipe: A Butter Tip-Sheet + A Recipe for Brioche
The recipe is linked to the last paragraph.
The acid in butter is less talked about than the fat, but it's no less important in terms of taste and the way it works with dough. In fact, a butter rich in lactic acids will have a very different taste from 'regular' butter, a taste which comes from 'culturing' or fermenting the cream before it is churned into butter.
No comments:
Post a Comment