Ka’ak (Arabic: كعك), is a biscuit traditionally baked while clinging to the wall of a clay oven, or on the floor of a masonry oven. The dough is enriched with oil, sugar, black cumin, and yeast, and flavored with condiments,…
Lobster thermidor is a dish created by stuffing an empty lobster tail with sautéed lobster meat that is cooked with butter, a light wine (often sherry), and cream. The resulting sauce is stuffed into a lobster shell then topped with…
This is a dish for company or a special occasion. It is large enough for a luncheon entrée; it may also be served as an appetizer. The dish is well known by habitués of Galatoire’s Restaurant on Bourbon Street, New…
Crème anglaise, frequently referred to by the generic term custard in English, is the most common and versatile dessert sauce, being used as an accompaniment, or as a base for additional treatment, in numerous desserts in the cuisines of countries…
Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces. Ingredients 30 ml (2 tablespoons) tarragon vinegar 30 ml (2 tablespoons) sherry vinegar or dry white wine 1 shallot, finely chopped 2 egg yolks 75–100 g…
Spaghetti alla carbonara (literally “charcoal burners’ spaghetti” in Italian) is an Italian pasta dish made with eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century. Like most recipes, the origins of the…
Queen’s Sauce is a thick, creamy sauce for heart meals. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia. Ingredients 200 ml gravy White breadcrumbs 50 g almonds, pounded 2 egg yolks Fowl…
Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia. Ingredients 1 slice of ham, chopped…
Sydney Smith’s salad dressing is a type of salad dressing. The recipe originated from Sydney Smith who founded the Edinburgh Review, and it was popular in the 19th century among American cooks. Ingredients 2 boiled potatoes 1 spoonful mustard 2…
Steak tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions and seasonings, and sometimes with raw egg. This dish is popular in Belgium, where it is known as filet américain…
Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack. Ingredients 2 egg yolks 2½ teaspoons (12.5 mL) lemon juice and/or vinegar ½ teaspoons (2.5 mL) Dijon mustard ¼ teaspoons (1 mL)…
Bouchée à la reine is named for Marguerite de Valois, wife of Henri IV. This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but…