This soup can also be served cold, with a few fresh chervil leaves rather than the Parmesan cream. And it makes a nice small appetizer if presented in espresso cups, in which case it will serve at least 12.
Ingredients
Ingredients
This is an easy-to-make crust that is flaky and tender and tastes like butter. The butter is pared down to what I consider to be the minimum amount possible. The flour/butter mixture is chilled midway through the process so that when the dough is rolled, the hard butter forms flat sheets, increasing the flakiness of the dough. Some of the usual butter is replaced with sour cream, which has less fat and calories but adds to the tenderness and richness of the crust. A pinch of baking powder adds a degree of lightening.
Here winter carrots, cut into thick strips, are slow-cooked in their own moisture until swollen, succulent, and flavorful. The vivid taste of the carrots, the aroma of the olives, and the pungency of the thyme make this a great accompaniment to meat or poultry.
Ingredients
Ingredients
This recipe was taken from Francis Lam's story on how to make and modify beurre blanc
From How to Cook Everything: Simple Recipes for Great Food, by Mark Bittman.
Cara De Silva, food historian and ethnic food authority, shared this very different way of eating corn on the cob. Hot chile, cool tart lime, and hot sweet corn -- a wonderful combination on a hot summer night. Have the corn hot and pass a bowl of this mixture for spooning over it. Some folks then salt the corn. Use organic ingredients, if at all possible.