This recipe for crème brûlée should provide a crackly crust over a cold custard, balanced in sweetness, egg, and cream content. Few can resist its light, silky texture. Ingredients Procedure Preheat oven to 350°F (180°C). Before doing so, place a…
This recipe for crème brûlée should provide a crackly crust over a cold custard, balanced in sweetness, egg and cream content. The procedure is due to Dawn Yanagihara. For additional information on the dish, see the crème brûlée disambiguation page.…
In Italy they will just mix creamy light cheeses like mascarpone with just a bare bit of sugar, egg yolk custard, sweet spices, citrus zest, and chocolate. If you have ever tried one of these cheese desserts, you’ll know that…
Roast turkey usually forms the centerpiece of Thanksgiving in the United States. There are many recipes and methods for cooking whole turkeys. Below is one of the simplest and therefore one of the most traditional. Ingredients Stuffing 4 cups crumbled…
Bouillabaisse is a traditional fish stew originating from the port city of Marseille. It is made by boiling several species of fish with herbs and vegetables. The broth is then served as a soup poured over bread seasoned with rouille…
This recipe is adapted from the public domain cookbook Mrs. Beeton’s Book of Household Management. Ingredients 1¼ cups (175 g oz) all-purpose flour ¼ cup (55 g oz) caster sugar 2 tablespoons butter, softened 1 egg yolk 2 tablespoons milk Procedure Preheat…
Ingredients 1 egg yolk 2 tablespoons lemon juice 1 pinch of salt 1½ cups confectioner’s sugar Procedure Break the egg yolk into a small bowl. Add the lemon juice and salt; beat lightly. Gradually beat in confectioner’s sugar. Notes, tips,…
Nastar, or tananas, are pineapple jam-filled cookies. These are popular treats for Eid ul-Fitr and Christmas celebrations in Indonesia. Ingredients Jam 2 pineapples 300 g (1⅓ cups/11 oz) sugar 1 cinnamon stick Cookie 500 g (2 cups lb) margarine 500…
Turtle soup is a soup made from the flesh of the turtle, often the green turtle or, especially in the United States, the snapping turtle, in which case it is commonly referred to as snapper soup (not to be confused…
Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew. Ingredients Baguette bread 1 egg yolk 100 ml olive oil 4 garlic cloves Saffron or annatto (for color) 6 Tbsp fish stock Salt Pepper…
Ingredients 2 cans (2 lb + 8 oz / 900 g) yams or sweet potatoes, drained (or 4 lb / 1.8 kg cooked, peeled, and sliced yams) ⅔ cup orange juice 1 tablespoon grated orange rind ½ cup bourbon 2…
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soups Venetian soup is a tasty dumpling soup to warm you up. This page incorporates text from the public domain cookbook The Cook’s Decameron:…