Brown butter is often called for in recipes and for good reason! In fact, any recipe that calls for butter will taste 100 times better if you take the time to brown your butter. You can use it for breakfast, lunch, dinner, AND dessert to add a rich and nutty […]
Leek and Potato Soup
Ingredients 1 lb Yukon potatoes, diced 1 lb leeks, thinly sliced 2 quart chicken or vegetable stock 1 tablespoon kosher salt 6 tablespoons heavy cream 1 1/2 tablespoons minced parsley 1 1/2 tablespoons minced chives Directions Simmer the vegetables, stock, and salt together, partially covered, for 40 to 50 minutes […]
Making Crêpes
Crêpes are very thin pancakes made by cooking a batter in a very thin layer. Crêpes are typically stuffed, folded, topped, or layered with sweet or savory fillings. The thinner the crêpe the better, but don’t be discouraged if the first crêpes you make are a little uneven or thick. […]
Mushroom Chive Omelettes
Makes 4 servings Dinner omelettes are a hungry chef’s best friend, and we bet you can relate! These omelettes are filled with mushrooms and chives, but you can fill yours with anything you like, including ham and cheese, bell peppers, bacon, or even roasted veggies. For tips on making an […]
Mussels Mariner-Style (Moules Marinière)
Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries) Ingredients 3 lb mussels 4 tablespoons unsalted butter, divided use 1/4 cup minced shallots 3 cloves garlic, minced 1/4 cup chopped flat-leaf parsley 1/2 cup very dry white wine Freshly ground black […]
Pan Bagnat
Makes 8 Servings Sandwich & Dressing Ingredients 6 tablespoons red wine vinegar 2 tablespoons chopped basil 1/4 cup chopped flat-leaf parsley 4 anchovy fillets 1 jalapeño, roasted, peeled, seeded, and finely chopped 1 cup extra-virgin olive oil 8 ciabatta rolls or 2 baguettes 1 lb drained oil-packed tuna, flaked 1 […]
Pastry Cream
Makes about 2 cups Pastry cream, which is essentially vanilla pudding, is incredibly versatile. It is commonly found as a filling in eclairs or as the base of a fresh fruit tart, but you can also use it for trifles, as a layer cake filling, in a cream pie, or […]
Pâte à Choux
Makes about 2 cups Ingredients 1 cup whole or low-fat milk 8 tablespoons (1 stick; 4 oz) unsalted butter, diced 1/2 teaspoon salt 1 cup bread flour, sifted 3 large eggs 1 large egg white Egg wash (1 large egg whisked with 2 tablespoons cold milk or water) Directions Combine […]
Pâte Sucrée
Makes 1 pound 8 ounces Ingredients 1 cup unsalted butter, room temperature 1/2 cup sugar 1 egg, lightly beaten 1 3/4 cups all-purpose flour Directions Cream the butter and sugar together in a mixer fitted with the paddle attachment, about 5 to 10 minutes or until pale in color. Add […]
Pissaladière
Makes 6 servings Pissaladière is simply a French version of pizza, traditionally topped with onions that have been melted down in olive oil, and with anchovies and Niçoise olives. It is best made with sweet onions, and a good-quality olive oil is a must. If possible, use an oil with […]
Pistou
Makes about 3/4 cup Pistou is the subtly different French version of pesto, the fragrant Italian herb paste. While pesto typically includes nuts, pistou may or may not. The key ingredients for both are basil, olive oil, garlic, and cheese. In fact, the first version of pistou was essentially a […]
Pommes Frîtes (French Fries)
Makes 6 servings We all know what the “perfect French fry” is, and the beauty of making them at home is you get to decide what shape they will be, if they’ll have skin, and exactly how salty they will be. Use this classic French-style recipe as a guide, but […]