There are few sights as uplifting in the kitchen as a golden, bubbling grating coming out of the oven. It's strange to be saying this, but one of the reasons I love this particular gratin is that it isn't too creamy and rich. And the relative thinness of the wine and milk the potatoes and mushrooms are cooked in - relative to heavy cream, that is - is what allows you to cook this in such a hot oven and so quickly.
Ingredients
Toss in a serving bowl with the lemon juice, top with the zest.
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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