The Best Slow-Cooked Bolognese Sauce Recipe

  • Posted by: admin
  • 2017-04-24

The Best Slow-Cooked Bolognese Sauce Recipe

Adjust your oven racks (lower-middle position) so that a large dutch oven fits on the rack. Preheat the 300°F. Place the stock in a bowl and sprinkle with the gelatin and set aside. Puree the tomatoes with a blender or immersion blender until smooth. Set aside. Use the blender/immersion blender to blend the chicken livers

  • Posted by: admin
  • 2017-04-24

Vegetable Breakfast Strata

Notes: I used 3/4 of an old baguette, but you can use any kind of bread you like. I followed this basic ratio recipe: 1 part milk + 1 part egg + 1 part cheese + 1 part add-ins (optional) + 2 parts bread that I found on Epicurious and found it worked perfectly. This strata is custardy

  • Posted by: admin
  • 2017-04-24

Welsh Rarebit Recipe

In a small sauce pan, melt the butter over medium heat. When melted, stir in the flour and cook for 1-2 minutes, until completely smooth and incorporated. Whisk together the IPA, milk, and dijon in a liquid measuring cup and slowly incorporate in a thin stream, whisking constantly. Whisk occasionally until the sauce thickens and

  • Posted by: admin
  • 2017-04-24

The World’s Best Pastry Chef Dominique Ansel on Boulud, veal brains and moving beyond bakery

Let’s get the award out of the way – how did it feel to learn you had been voted The World’s Best Pastry Chef 2017? I couldn’t believe it – my heart was beating very fast and I had the shivers! You always strive to be the best at what you do; that is the