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Here’s a dessert classic for your holiday week…
7 egg yolks, mixed with 2/3 C sugar, whipped up until lightened — “blanchir”
3 C heavy cream
1 C whole milk
Scrape in 1 vanilla bean, throw in scraped pods
Mix up with a whisk, let sit for a while, overnight if you can wait
Remove…
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A frozen treat halfway through dinner. What’s not to love-
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Settle on in for a spring Sunday dinner. Roasted boneless leg of lamb, rainbow baby potatoes and roasted broccoli. Pinot and cracked pepper pan sauce. That’s about right.
Let the lamb come to room temp, rubbed with smashed garlic, olive oil and fresh chopped rosemary + thyme. Into 500º oven…
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Baby potatoes, just covered in good olive oil. Fresh thyme, peppercorns and sliced shallot. A bay leaf or two and a few cloves smashed garlic. Slow and low until tender, click here for the video.
Drain, saving the oil for another use (now infused with the aromatics). Lightly crush…
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The same cut that rib-eye steaks come from, with the bone and left in one big piece. “Standing” because it stands on the ribs when cooking- no rack required! There’s controversy over how best to cook – low and slow vs. high and fast. I had a smaller cut…
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Coming soon to a season near you – meltaway short ribs.
Coat ribs with a bit of oil, season generously with S&P and garlic powder. In a heavy pot, sear until nicely browned on all sides. Remove ribs, add chopped onion and celery with a bit more oil if needed….
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Soak, poach, crisp. Three steps to righteous frites.
Slice up your russets and soak in fridge, preferably overnight.
Pat dry and poach in 325º peanut oil until tender through. Drain and set aside until just before service.
A crispy browned finish with a quick dip into 375º oil. Salt them just…
