Good cooking starts with good basics recipes: stocks, sauces and other preparations that form the cornerstone of delicious dishes. Take the time to master these and your cooking will go from good to great.
Gnocchi Fritti with Salumi Join my Small Group Food & Wine Tours to Emilia-Romagna, Home of Gnocchi Fritti Gnocchi fritti are crisp puffs of deep-fried dough served with salumi all over Emilia-Romagna, they’re also popular in neighbouring Lombardy where they’re called chisolini. If you (or your guests) don’t eat salumi, they’re excellent with smoked salmon […]
Preserved Lemons Preserved lemons, a Moroccan specialty, are super easy to make, a great pantry staple to spice up many dishes and a wonderful homemade gift. It’s a great way to use excess fruit from a backyard lemon tree; or wait until lemons are in season (and inexpensive) then make a big jar to keep […]
Easy Sauce Béarnaise Sauce Béarnaise is the classic accompaniment to roast beef. It’s named for Béarn in southwestern France, the birthplace of Henri IV, although the rather tenuous connection seems to be that it was created around 1830 at a Parisian restaurant called Pavilion Henri IV, rather than any association with Béarn itself. Correctly it’s […]
Buttermilk Scones People dropping by unexpectedly? All you need is self-raising flour, milk and 30 minutes to whip up a batch of scones (see FAQ below if you only have plain flour). If you have buttermilk (thanks Pepe) they’ll be even lighter! The first time I tried to make scones, they turned out more like […]
