From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, "WHAT?" but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes.
Brining pork chops is undoubtedly the best way to prepare them. After I did it once, I will no longer prepare them any other way. They are juicy and delicious and far better than any I've ever had before.
After years of searching and experimentation, this, IMHO, is the best all-butter pie pastry. The secret is not to overwork it, and to make sure you chill it again AFTER you shape it into the pie pan. This dough will give you perfect, flaky pie crust, or turnovers.
This is so good, and a nice change from traditional pumpkin pie at the Thanksgiving feast. Try it - creme brulee is much easier than it looks. This was my son's first taste of REAL grown-up food. He finished mine, and then went for my husbands! So, I think you could say it is baby-friendly. Since this recipe used yolks and heavy cream, it will have a much softer texture than other custards.
I love this salad with roasted or grilled meats, especially roasted or grilled chicken. I place a mound of the salad on a plate and put the chicken right on top. It's an easy, simple and unusual starch for any meal. Delicious in the summer, especially, when all the ingredients are at their peak.
I really love this recipe. I like to use smallish zucchini, because the large ones are just too tough. This filling is also very good for stuffed mushrooms or peppers or filo bites or whatever else you like.
Simple, quick baked pasta dish. You can make it ahead, store in the fridge, then just place in the oven when you are ready for dinner. Make sure you extend the baking time if you do this by about 15 minutes.
These biscuits are very different than my buttermilk biscuits, but they are truly delicious and offer a "heartier" flavor and texture, while still being light and buttery. They go really well with roasted meats, or heartier stews. They make me think of a very quick dinner roll.
I love clotted cream from England, but it's hard to get here in the US. I found this recipe in a book from the Stars Restaurant, and it comes as close as anything I've tried to real clotted cream. This is a great (IMO, essential) spread for scones and muffins.
Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.
Pastry cream is a basic preparation for many desserts. Tart bases, eclair fillings, cake fillings - the list goes on and on. There are many different formulas, but this one is my favorite because it's consistent and I love the brown sugar flavor. If you add about 3 oz. of metlted chocolate to this you will have chocolate pastry cream.
Classic chocolate sauce. Very rich, and wonderful, as long as you use good quality chocolate. You can modify it by adding a tablespoon of Gran Marnier, Baileys, or any other flavoring to jazz it up a bit.
This is an "Impress Your Friends" dessert for sure, and it's incredibly simple to make. I've included recipes for sauces here, but you can use whatever sauces, whatever cake bases, whatever ice-cream you like. It's really simple, and delicious. I used to make these all the time in the restaurant I worked in.