Canelés are a traditional dessert from Bordeaux. They are small cakes which are deeply caramelized on the outside and custardy on the inside. The recipe is straightforward, but they do use specialized copper molds and one unusual ingredient, bee’s wax, which keeps most people from trying to make them. I bought a cooking lesson from Read More …
An aillade is a sauce from the Languedoc region in southern France made by pounding together nuts, garlic, wine, lemon zest and olive oil. This is a modernized food-processor version adapted from the Washington Post, which in turn adapted it from Rebekah Peppler’s À Table. It was a hit at a recent family party, where Read More …
Potted steak is essentially a French cousin of the American dish pot roast. The main difference is starting with serving sized pieces of a tough but flavorful steak, such as chuck or bottom round, rather than starting with a large hunk of meat. This version serves 6 and is adapted from a recipe in the Read More …
This is an adaptation of a recipe in Saveur of a traditional dish from the Jura region in eastern France. It is made with an unusual local wine (vin jaune de Jura) which is similar to a lower alcohol fino sherry. I therefore substituted fino sherry which is easy to get in Richmond. The recipe Read More …
Richmond magazine has had a series of articles featuring recipes from local chefs. One was from David Crabtree-Logan for Rabbit in Mustard Sauce, which I made last night with a few adjustments. (I had to special order a rabbit from Wegman’s and wait a week.) It turned out that his version was very similar to Read More …
We frequently eat Salade Nicoise, usually with good quality oil-packed canned tuna. I had seen an article on cooking tuna sous-vide in oil and decided to use that for the tuna part of the salad. That involved sprinkling the two sides of the tuna with kosher salt and letting it dry brine in the refrigerator Read More …
Instructions to follow Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose. All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash. Roll out the croissant dough until a single recipe is a 17 Read More …
Instructions to follow
Jacques Pepin describes this as a classic dish, although I would assume that the classic version did not include a little bit of A1 steak sauce and ketchup. As promised this is a flavorful dish which is quick to cook, although separating out the boneless duck breasts and legs from a whole duck is not Read More …
I have made a couple of times Chicken Leg Cassoulet, adapting the traditional cassoulet to American life, in which chicken and olive oil are readily available, and duck legs and duck fat are not. I recently bought and cut up two ducks, and turned the legs into Sous-Vide Duck Leg Confit, and I also now Read More …