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Roux
Tuesday, May 26th, 2009Roux This is a basic in traditional New Orleans cookery. Roux forms the basis of gumbo, etouffee, and other Cajun dishes. Roux is identified by its color — blonde, caramel, dark. The color is determined by how long it has cooked. The important thing is to let the roux cook slowly, and stir it slowly [...]
Crème Anglaise
Friday, May 15th, 2009Crème Anglaise Makes 2 cups 4 egg yolks 1/3 sugar 1-1/2 cups milk, heated 1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract 1 tablespoon butter at room temperature (optional) In a medium, heavy saucepan, whisk the egg yolks over low heat until they are pale incolor. Whisk in the sugar 1 [...]
Roast Turkey with Blue Cornmeal-Chorizo Stuffing
Thursday, April 16th, 2009Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing reaches 165 F interior temperature.
The American Spectator : A Cook's Vocabulary
Saturday, May 26th, 2012His only tools were an eight-inch chef’s knife and a wooden spoon. He cleaned his pans with coarse salt, rubbing them with rags and dumping the residue on the floor — where it fell through a rubber gridwork on which he and his helper …
