From Gourmet, August 2004. A family favorite. Makes 12 servings. Active time: 30 minutes. Start to finish: 9 ½ hours (includes chilling.) 3 cups chilled heavy cream 6 tablespoons plus 3 tablespoons sugar 1 cup mascarpone cheese (about 9 oz) at room … [Read more...]
Salted Caramel Cream Cheese Swirl Brownies
From David Lebovitz and adapted from Marbled, Swirled, and Layered by Irvin Lin. You can make the caramel and store it overnight at room temperature, or for a few days in the refrigerator. According to Irvin, making caramel in the microwave requires the use of corn syrup. Make … [Read more...]
Cornish Pasties
Dan manages admirably to live in the US without traditional English foods, but he does miss Cornish pasties. In May 2016 Davis and Grayson and I watched an episode of Factory Food that documented the production of Cornish pasties in England. We were intrigued by the big … [Read more...]
Chimichurri
From Gourmet, January 2005. Chris’s favorite sauce for Roast Beast at Christmastime. 3 tablespoons red-wine vinegar 2 tablespoons water 1 tablespoon minced garlic (4 cloves) 1/2 California bay leaf, broken in half 3/4 teaspoon salt 1/2 teaspoon dried hot red pepper … [Read more...]
Roast Beast
From Gourmet, December 2005, under the name of Rosemary Beef Fillet. Centerpiece of our traditional Christmas feast. Our family's doneness preferences range from very rare to well done. I cook the beast rare, then those who wish may cook their meat further in the … [Read more...]
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