Monthly Archives: August 2006
Posted on 28-Aug-2006
Cornstarch is the thickener here instead of eggs. The amount of cornstarch determines the firmness of the blancmange: 2 tablespoons yields a very soft pudding, whereas 3 tablespoons yields a rather firm one. There are quite few variations you can play with this pudding:
For a richer pudding, use evaporated milk ...
Posted on 25-Aug-2006
I enjoy a very garlicky pesto, so feel free to reduce the amount of garlic. The advantage of this, in addition to giving the sauce a beautiful lime color, is that it slows down the blackening (oxidation) of the basil.
When serving this over pasta, I add a generous amount of ...
Posted on 24-Aug-2006
The combination of a strong flavored cheese and egg is mighty delish. Smoked gouda, or a mix of sharp cheddar with Parmesan Reggiano, works quite well. But one the most memorable variations was using the alder-smoked goat cheese from Elk Creamery.
This recipe would serve two people. Boiled peas, or sautéed ...
Posted on 23-Aug-2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven.
Here are some ingredient ideas:
While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. ...
