Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup. Ingredients 2 tablespoons olive oil 2 cups thinly sliced leeks 2 shallots, […]
Makes 4 servings This recipe uses plain Greek yogurt, but you can substitute vanilla yogurt (omit the honey), sour cream, crème fraîche, or mascarpone. The berries can be chopped or mashed with the back of a fork, just enough to release the juices (make sure you aren’t wearing a shirt […]
Makes about 2 cups Ingredients 1 1/2 cups heavy cream 3/4 cup sugar 1/2 cup light corn syrup 2 tablespoons unsalted butter Directions Prepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat. Combine the sugar and corn syrup in […]
Makes one 9-inch quiche; serves 6 to 8 Ingredients 2 tbsp extra-virgin olive oil 2 1/2 cups thin sliced yellow onions 3/4 cup heavy cream 3/4 cup whole milk 3 large eggs 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 1/4 cups grated provolone One 9-inch Pie […]
Makes 6 Servings
Makes 8 servings Ingredients 1/4 cup canola oil 1 cup all-purpose flour 3 cups Vegetable Stock 2 tablespoons unsalted butter 1 cup minced yellow onion 1 cup small-dice white mushrooms 1/2 cup small-dice celery 1/2 cup small-dice carrot 1 garlic clove, minced One 12-oz bottle beer 2 tablespoons dry mustard […]
Makes about 1 1/2 cups, or enough to glaze a 9-inch cake This chocolate glaze stays shiny but soft and is a perfect topping for cream puffs or éclairs. Use it to glaze a cake or to drizzle into vanilla ice cream for a chocolate ripple effect. Ingredients 1/2 cup […]
Makes about 1 1/4 quarts, or 8 servings Freshly ground coffee gives this Philadelphia-style ice cream a bold flavor. Coffee beans are sold by variety or as a blend, and in varying degrees of “roast,” from a light, or American, roast to inky black and shiny espresso roast. Coarsely grinding […]
Makes 60 pieces Hand-dipping Truffles Dipping Using a Dipping Fork
Makes 6 servings Ingredients 1 quart corn kernels, fresh or frozen 1 cup heavy cream 2 slices bacon, minced 1 onion, medium, finely diced 1 red bell pepper, finely diced 1 celery stalk, finely diced 1 garlic clove, minced 1 1/2 quarts chicken broth 3 yellow potatoes, peeled and diced […]
Makes 8 servings Ingredients 2 lb broccoli, separated into stems and florets, stems peeled 1/4 cup olive oil 1 medium yellow onion, chopped 1 leek, white and light green parts, chopped 1 celery stalk, chopped 1/4 cup all-purpose flour 6 cups vegetable stock or chicken broth 1/2 cup heavy cream, […]
Makes 8 servings Ingredients 2 tablespoon olive oil 1 1/2 cups chopped yellow onion 1 tablespoon chopped garlic 1 quart vegetable stock One 28-oz can plum tomatoes 1 cup heavy cream Kosher salt, as needed Ground white pepper, as needed Basil chiffonade, as needed Directions Heat the oil in a […]