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 »
Posts Tagged: cheese
Introducing the first of a new series of cooking videos on technique, though admittedly this one focuses on an actual Le Creuset piece, the cocotte. I love these little dishes. They’re great to cook in and great to serve in. I’m dying to do a little snail potpie in them. In this video, though, I’m cooking my favorite ingredient, the egg. How many ways can this little miracle of nutrition and economy be brought to ethereal heights of soul-satisfying deliciousness? Enough to fill a book or ten (wait for mine, coming in April). Here, I’m going with perhaps the easiest way of all to cook an egg, baked in an enclosed vessel. There are three different terms applied to eggs cooked in an oven. The second, after baked, is coddled: covered and baked in a Read On »
If you are in London, Ontario check out local cheesemonger and charcuterie maker Erin Harris, via Cheese Poet.
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 »
Donna wanted to change the banner photo on my Facebook page and it got so many likes and comments that I knew it clearly struck a wintery warmth chord in dreary March. I’ve posted this before and here it is again from, Ruhlman’s Twenty, which looks at 20 key concepts that underlie all of cooking. This key concept is water. This onion soup requires nothing but onions and water for the soup part. Plan ahead when making the soup because the onions take a long time to cook down, from a few hours to as many as five if you keep the heat very low, though you need to pay attention only at the beginning and the end. Before the onions caramelize, they’ll release copious amounts of water (be sure to taste this liquid!), which Read On »