Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta. How to Make the Perfect Loaf of French Bread. Wednesday, April 18, 2007 Baking the Perfect Loaf of French Bread Usually, my stand-by recipe is the No Knead Bread (because its so darn easy) but it does require you to mix the dough at least 12 hours prior.
When I only have a three hours, this is my recipe which is based on trial-and-error from baking over 40 loaves in the past 8 months. The techniques are a combination of things I learned from Pamela Anderson (no not arm candy, the chef Pam Anderson!) , the original No Knead Recipe published in the NY Times and Rose Levy Beranbaum (author of the Bread Bible) Secret #1: Knead dough with dough hook for 2 minutes. Secret #2: Pinch! Secret #3: Use a pizza stone, cast iron dutch oven or my favorite Pampered Chef Covered Baker. Secret #4: Steam = thin, crunchy, beautiful crust.
-> Pizza stone or baking sheet: Once you put the bread in the oven, throw 1/2 cup of water on the oven floor (electric oven) and immediately close the door. Secret #5: Timing and temperature: Anthony Bourdain's Les Halles Vichyssoise Recipe - Food.com - 136057. 14 Classic French Desserts - French Dessert Recipes. 20 French Desserts. French Dessert Recipes. French Desserts. Ready to learn something about French desserts?
Sometimes it is fun just to spend a little time gazing upon the possibilities before taking the plunge, tying on your chef's apron and trying them out for yourself. Or if you are planning a trip to France this should give you a good idea of what to look for on restaurant menus, in pastry shops, or in a salon de thé. If you are anxious to just get started making these yourself, then be sure to check out our collection of (all pretty easy) French dessert recipes. Cardamom Creme Brulee. Serves 6 Just a few short years ago, crème brûlée was found only in four-star French restaurants.
Now almost everybody makes one using a favorite and often exotic flavoring. This ice-cold custard with the crackling sugar top is the most popular dessert at my restaurant. Fondue Dipping Sauces. Other Dipping Sauces Chipotle Mayonnaise An excellent smoky sauce works well with vegetables, meats or fish 1 canned chipotle chile in adobo sauce 1/2 teaspoon adobo sauce 2 teaspoons Worcestershire sauce 1 cup mayonnaise Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
In a bowl stir all ingredients together until combined well. Meat and Chicken Fondue, Brazilian style sauces.
Beef. Duck. Chicken. Pot-au-feu Recipe. Fromage Fort Recipe - Jacques Pépin. French Pork And White Bean Casserole Cassoulet Recipe. Sunday Brunch: Thomas Keller's Quiche. Best French Onion Soup. Ingredients Soup 3 tablespoons unsalted butter, cut into 3 pieces 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below) Table salt 2 cups water, plus extra for deglazing ½ cup dry sherry 4 cups low-sodium chicken broth (see note) 2 cups beef broth (see note) 6 sprigs fresh thyme, tied with kitchen twine 1 bay leaf Ground black pepperCheese Croutons 1 small baguette, cut into 1/2-inch slices 8 ounces Gruyère cheese, shredded (about 2 1/2 cups) Directions 1.
For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. 2. 3. 4. 5. STEP BY STEP: Golden Onions Without the Fuss Forget constant stirring on the stovetop. 1. 2. 3. STEP BY STEP: Triple Deglaze STEP BY STEP: Slicing Onions Slicing against the grain results in cooked onions with a lifeless, stringy texture. Best French Onion Soup. French Onion Soup. Potato Leek Soup Recipe. Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step.
You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier. Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option)*2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1/4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste *If cooking gluten-free, be sure to use gluten-free broth. Salty little fish (pissaladiere) Like many people I know, I worked at a pizza joint as a teenager.
One night, as another employee handed a pizza to a customer, I caught a whiff of an awful odor – like rotting fish, ruining a perfectly good pizza. This was my first firsthand experience with anchovies. Yuck. It took Cooks Illustrated (of course) and their recipe for pasta e fagioli to convince to me give the little fishies another chance.
In this soup, the anchovies are used much like garlic, first minced and then used to flavor the sauce. Whoa!!! These days, I love anchovies. Not that I don’t like anchovies on pizza, mind you. And now it’s my entry for Hay Hay It’s Donna Day, hosted this month by Joey of 80 breakfasts. Cervelle de Canut (Soft Cheese Spread) Makes 6 servings I don't know why this Lyonnaise cheese spread—it has to have been the inspiration for Boursin cheese—is called "the brains of the silk weaver"; its name has never made sense to me.
It's a mixture of chopped herbs, shallots, a drop of vinegar, and a little olive oil beaten with soft fresh cheese. Gruyere Cheese Gougeres. Makes about 4 dozen gougères Gougères are a classical preparation often served at wine tastings in France.
The puffs are made from a savory pâte á choux, or cream puff dough-flavored here with Gruyère. They are best served hot out of the oven, offering that creamy-dough gratification. Don't add the cheese, and the puff is a base for a dessert. 1 cup water 7 tablespoons (3-1/2 ounces) unsalted butter 1 tablespoon kosher salt, or more to taste Pinch of sugar 1-1/4 cups (5 ounces) all-purpose flour 4 to 5 large eggs 1-1/4 cups grated Gruyère (5 ounces) Freshly ground white pepper Preheat the oven to 450 degrees F.
In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter. Buy the Book! The French Laundry Cookbook About the Book Recipes. Yukon Gold Potato Blini. Makes about 3 dozen small blini Blini are an elegant way to begin a meal.
They're light, creamy, and refined, and they're a wonderful vehicle for garnishes, so we serve them six or seven different ways, treating them, in effect, like a luxurious potato. The blini almost dissolve on your tongue, leaving the flavors of the garnishes. One way we serve them is with roasted peppers and eggplant caviar. Foie Gras and Truffle-Stuffed Quails: Just One of Jim Harrison’s Gifts to Mankind. “Once, at the Denver Airport, a bald girl in an orange dress told me I could be what I wanted.” - Jim Harrison, The Raw & The Cooked There’s an awful conceit abroad the interwebs these days that seems to be encouraging more people than it should to title themselves “freelance food writers”.
Perhaps you’ve seen it in the “About” section of a variety of the blogs you frequent? Coincidentally, there is an expression, “facebook hot”, in use among the youth (I know this because I snuck a peak into my sister-in-law’s Cosmopolitan the other day) to describe someone whose picture they have seen on said social networking site but found to be disappointing in the flesh. I flag both these things in order to highlight the little-known fact that the internet is full of charlatans, liars, and duplicity. However, while it might be pretty straightforward to make oneself look good in a photo, masquerading as an accomplished writer is rather more of a feat. Celery Root Remoulade (Céleri Rémoulade)
I’ve never liked celery. To me, it’s like eating green water held together with a lot of stringy, indigestible fibers. Unless it’s filled with peanut butter or cream cheese, you can have it. The only time I ever buy a bunch is when I’m making stock, which is a shame, because I only just need a few stalks and usually the rest sits in my refrigerator until it wilts and dies and I have to throw it out. And I hate throwing food away. Sauce Gribiche, Au Pif. France is supposedly all about liberté, but in fact, everyone is really judged, and categorized, by one thing: the number on their license plate. Paris is number 75, and if you drive anywhere else in France, aside from your black clothing, the chain-smoking, and the mad tapping on your iPhone, you’re pegged as a Parisian if your license plate ends with the oft-feared soixante-quinze.
Parisians have a bit of a reputation in les autres départements and as we drove home from dinner one night when I was in the Poitou-Charente on vacation, a typical French family attempting to cross the street retracted when they saw our car approaching; “Il n’a rien vu les autres, le Parisien!” Socca Recipe. When people come to Paris, they often ask me where they can find good bouillabaisse. And when I tell them, “You can’t”, they’re always very surprised.
“Well, isn’t it French?” They’ll reply. Dan Barber's Braised Short Ribs recipe from Food52. Author Notes: One evening, not long after I was married, my husband Tad and I hosted a dinner party at our apartment. I pulled one of my usual tricks back then, which was to cook five entirely new dishes rather than hedge my bets with a few known winners. This approach to a dinner party has guaranteed results, but not of the sort you wish for. You end up flubbing at least 40% of the menu. You sit with a furrowed brow throughout the meal. You nearly end your marriage before the guests arrive. Choucroute Garnie Recipe.