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Content about Heavy Cream

Ragù alla Bolognese November 20, 2008 Because fresh pasta deserves a sauce this good. Once I figured out how to make fresh pasta, I waited all of 12 hours before I set out to create my own Ragù alla Bolognese. It was a goal of mine ever since watching an episode of Heston Blumenthal's TV series In Search of Perfection. The premise of the show is for the acclaimed chef to reexamine some stodgy British classics by going back to the roots of the original dish. His final recipe usually involves... Read the Full Article	No-Knead Bread, One Year Late (Plus, How to Make Your Own Butter) October 19, 2007 About a year ago, a phenomenon swept through the food blog world: with a little planning and an enameled cast iron Dutch oven, the novice baker could make a nice crusty loaf without kneading the bread. Without shaping the loaf. Without doing much of anything, really. It was a supposedly foolproof bread recipe for the laziest of amateur bakers, and countless food blog posts confirmed the consistent success of this technique. I'... Read the Full Article	Steak au Poivre: Real Cheap and Kind of Authentic September 17, 2007 First was the rather easy substitution of bourbon for the cognac I tend to spend way too much time researching what I'm going to eat. Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly. But I was on to this recipe the moment I saw Alton pull out his steaks. I didn't check if this was the authentic way to make this, I just went for it. What could cause me to go into such enthusiastic fits? Steak au... Read the Full Article	Macaroni Gratin vs. Macaroni and Cheese February 27, 2007 I’ve already done my public fawning over Thomas Keller’s cookbooks. The absurd attention to details, the flowery short essays about “the importance of onion soup” in the philosophy of bistro cooking, the potential of preparing-ahead the “building blocks” of cooking (like soffrito and aioli) that allow you to continue preparing uncomplicated dishes with simple, inspired combinations, while introducing a... Read the Full Article
Handmade Eggnog: Creates Arm Pain, Soothes Arm Pain December 20, 2006 Let's say you're just not feeling the joy you need to properly celebrate a festive party. It's the holiday season, and you need a slightly alcoholic milk product to help you reach that next level of cheer. The store-bought stuff? Gluey and tasting of artificial thickeners. You need some true, homemade eggnog--that's been established. Perhaps you prepared for this situation and made the excellent looking nog from... Read the Full Article	My Birthday Dinner November 17, 2006 I (Blake) turned 24 yesterday and, in celebration, my girlfriend thought up and orchestrated a gorgeous meal of French provincial food. From the surf to the turf, we ate, drank, and otherwise acted like shameless hedonists. Since I'm groggy and barely awake this morning, and don't much feel like working very hard, I'll just put up some pictures and perhaps post the recipes some other time. Above, the moment when we decided to put candles in... Read the Full Article	Filet Mignon the Poor Man's Way November 15, 2006 Every weekend I quickly scan Fairway's specials to see what deal I'll get off with this week. This time, I thought it was a joke, because I saw this sucker staring back at me. Filet Mignon for $5.99, which is a minor miracle on par with shooting stars and finding a real pastrami sandwich. Considering this cut regularly fetches prices that stumble towards the $20 mark, something had to be wrong. This is the leanest... Read the Full Article	Spinach Pasta with Smoked Salmon Cream Sauce May 18, 2006 I came across a book at the Strand Bookstore some time ago called The Top 100 Pasta Sauces, and was intrigued. Slapped on a cover was a gold circle that declared it had sold “Over 1 million copies,” and I felt a bit like I’d missed the boat, as this was an old used one that somebody was through with. Flipping through it I found beautiful colored pencil sketches, which gave the book a nice whimsy and was a refreshing alternative to the usual... Read the Full Article
Pan-Seared Salmon with Pasta and Spinach Cream Sauce February 9, 2006 This pasta is surprisingly light, a delightful characteristic considering the richness of the cream. While our enthusiasm for cooking has grown immensely over the past year, we still feel mostly reluctant to toss our recipe books aside and approach the task with our own original ideas and ingredients. A sense of improvisation comes with confidence, and as the acting theorist Konstantin Stanislavski suggests, cultivating concentration and trusting one's instincts. Instincts. We don't do those so good. See,... Read the Full Article