Back again with another technique and recipe—here the classic béchamel sauce, one of the great, yet rarely used, sauces for the home kitchen. We don’t always have veal stock around for classical demi or Espagnole, or often any stock for a velouté. But milk we do have: flavor it with some shallot, a little nutmeg, salt and pepper, thicken it with cooked flour and you have a dynamite all-purpose sauce, for chicken, fish, or my favorite sandwich on earth, the croque madame. So, so good. This is a great weekend lunch or anytime dinner. (FYI, I love the montage that opens these videos but if you’ve seen it, the technique begins at 1:11.) I asked to use this particular Le Creuset vessel because of its clever utility. In restaurant kitchens, sauté pans regularly double as Read On »

Share

Try baking this apricot cream cheese babka this summer, via Brown Eyed Baker.

Share

If you are in London, Ontario check out local cheesemonger and charcuterie maker Erin Harris, via Cheese Poet.    

Share

Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book, Melt: The Art of Macaroni and Cheese, will be published next year by Little, Brown. by Stephanie Stiavetti If you’re a regular reader of Michael’s site, then you’re probably one of a class of people that thinks a lot about food. You might make it a point to buy quality ingredients, mostly prepare your meals at home, and generally spend a fair amount of time thinking about what you put in your body. What baffles me, though, is that despite all the grass-fed beef and produce carefully selected at the local farmers’ market, a huge number of the people in this food-conscious demographic still buy crappy, industrially produced cheese. These folks have educated themselves about many other aspects of what they eat, but are seemingly unaware that these Read On »

Share