This is the best pizza crust I’ve been able to achieve. The technique of cooking the bottom in a cast iron pan ensures that it is crispy and baked through. Finishing it under the broiler means the intense heat will char the crust and melt the cheese until it is golden an delicious.
This recipe is based on a recipe in Serious Eats and goes great with the Quick and Easy Tomato Sauce.
This is flavorful recipe that you would swear had cream in it, but it doesn’t. The creaminess comes from the eggs which are cooked by the residual heat of the spaghetti. The traditional recipe uses guanciale (cured pork cheeks) which you can get at Whole Foods but I find that bacon works just as well so long as it is thick cut and high-quality.
This recipe was adapted from a recipe in Bon Appetit.
Note: You can put the extra egg whites into ice cube trays and freeze them for later use or you can make meringues (bit that’s a different recipe).
This recipe is from a video by America’s Test Kitchen. They researched the various Chicago-style Deep Dish Pizzas and figured out how to replicate them at home. This may be the best pizza I’ve ever made.
Posted in dinner, recipe
Tagged basil, butter, cornmeal, flour, garlic, italian_sausage, mozzarella, olive_oil, onion, oregano, parmigiano_reggiano, pepper, salt, sugar, tomatoes, yeast
This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.
See my page on Demi Glace for the best chicken stock you can get.
Posted in appetizer, dinner, recipe, Sauce
Tagged butter, chicken_stock, dinner, food, lemon_juice, lemon_zest, lobster, lobster_stock, napa rose, saffron, scallop, shallot, thyme, tomatoes, unsalted_butter, vanilla_bean, white_wine
Looking for a quick and easy meal? This one can be done in about 30 minutes and doesn’t require cutting anything up. Easy enough?
This recipe is based on a recipe on Serious Eats.
1) You will need a 10″ – 12″ cast iron pan or a saute pan with high sides.
2) The best way to prepare the garlic cloves is to separate them from the head, take each one and smash it as hard as you can under the broad side of a chef’s knife. At this point you can easily peel the skin off leaving the rest of the smashed clove.
Are you looking for a lower cost and quicker alternative to Beef Wellington? This recipe uses pork tenderloin and apples instead of beef tenderloin and mushrooms.
Posted in dinner, recipe
Tagged dried apple rings, egg, flour, mustard, pork tenderloin, prosciutto, puff pastry, salt, tarragon, water
I found this recipe in the December 2010 Sunset magazine. I had never cooked with parsnips or celery root before this. They bring an earthiness and sweetness that is great on a cold winter evening.
To reheat this dish put it in a 325° for about 30 minutes. If you reheat it in the microwave, it will lose its crispiness.
Posted in dinner, recipe, side dish
Tagged celery_root, fontina_cheese, gratin, heavy_cream, kosher_salt, mandoline, nutmeg, parsnip, potato, root_vegetable, shallot