How to make homemade mustard
Inspired by The Art of Living According to Joe Beef (Ten Speed) by Frédéric Morin, David McMillan and Meredith Ericsson. I played around with Joe Beef’s version of homemade mustard, and came up with my own recipe, taking a nod from them by adding a dose of Canadian maple syrup to the batch. I added a spoonful of prepared horseradish to liven it up further. If you want to skip the wine, add water in its place. I’ve seen versions that used beer, too. Note that I used white (or yellow) mustard…
I’m not sure which variety of chile that I used, since they don’t label them as such in Paris, but mine was somewhat spicy. (It may be a Mirasol, or mature Anaheim chile pepper.) You can use any kind of pepper that you want, adjusting the quantity to your taste, depending on the spiciness of the variety. Jalapeños would work nicely, if available. But the chimichurris I’ve had were not necessarily spicy , so don’t overdo it. You want the flavor of the herbs and garlic to shine through…
How to Make Fresh Pasta
I have to admit, I've gotten a bit slack and have been buying dried pasta for the past few years. There's nothing wrong with store-bought pasta – I've become fond of the whole wheat pasta spirals I get at my natural foods store, tossed with greens, garlic, and olive oil – but I was recently at the home of a friend and while we were
A tasty strawberry jam recipe that uses the best of the season's berries. Fast and easy to make, this simple jam is a delight on morning toast, or spooned over ice cream or yogurt.
How to Make Clarified Butter
Clarified butter is used when you'll be frying something either for an extended period or over high heat. For those times when you want the flavor of butter, rather than oil, you'll want to use clarified butter can stand being cooked longer, and to a higher temperature, than regular butter. Clarifying butter removes the milk solids, which are what causes the butter to burn if cooked for
Ballymaloe Irish Brown Bread
You can get Irish-style flour from the mill in Ireland (linked in the post) or from King Arthur Flour. Should you live elsewhere, check out my tips for finding foods online where you are. If you don’t want to mail away for it, you might try replacing up to 4 tablespoons of the whole-wheat flour with wheat germ and see if you like the results. Otherwise, try to get good quality whole-wheat flour, preferably stone-ground. If you wish to use all whole-wheat flour, you can omit the white flour…
Blue Cheese Dressing
If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well. The touch of red wine vinegar gives the dressing a little extra acidity, and if you don’t mind the faint pink color, you can use that in place of the lemon juice or white wine vinegar. I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender…
White Chocolate & Sour Cherry Scones
Adapted from Pure Dessert (Artisan) by Alice Medrich You can swap out dark chocolate for the white chocolate chunks. I prefer to used chopped chocolate because those pre-prepared chips don’t melt and get as gooey when baked. You can also swap out any other bits of diced dried fruit for the sour cherries; California dried apricots would be fantastic with the white chocolate chunks. See the Notes at the end of the recipe for tips on handling the dough.
Beena used full-fat yogurt, but you could use lowfat yogurt in place of it if you really must. As mentioned above, raita can be made with a variety of fruits and vegetables, and you can dial up the flavors using mint, scallions or green onions, or whatever spices strike your fancy.
How To Temper Chocolate
Why temper chocolate? The short answer is that chemically, chocolate is composed of several different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If you imagine a cup of chicken stock, it may seem uniform, but if left to sit, the fat will rise to the
Adapted from my recipe in The New York Times and Maida Heatter’s Great Book of Desserts. I thought these wouldn’t stay crisp for very long after they were baked and coated with the sugar. But the next morning, I was surprised when I pulled off a hunk and they’re weren’t bad. But they are the best the day they’re made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well. I don’t have popover tins, but found these work quite well in…
Broccolini, Blue Cheese and Bacon Frittata
Feel free to replace ingredients in the recipe, swapping out some cooked spinach or kale for the broccolini. Since broccolini may not be easy to find, you can use regular broccoli, cauliflower, or another lovely green, such as kale, dandelions, arugula or mustard greens. Broccolini goes by the name of tenderstem broccoli in the UK, I’m told. Broccoli raab is a close relative and could be used, as could rapini. (Check the links after the recipe if you want to learn more about them.) If you’re…
Adapted from the New York Times from a recipe by Melissa Clark and Hans Röckenwagner. I made some changes, including adding some rye flour, for extra flavor. But that makes the loaves slightly heavier, so feel free to use all-purpose flour in its place if you wish. You can certainly swap out any dried fruits you want although I’d keep the tang of the dried cherries or cranberries in there, if you can find them; the little nuggets will brighten up your winter just a bit.
Homemade Dulce de Leche recipe
Adapted from The Perfect Scoop (Ten Speed Press) Be sure you use sweetened condensed milk, not evaporated milk, which has no sugar and won't work the same.