How to make Bolognese sauce
Posted by: Anthony Nicalo on Sunday, January 3rd, 2010
Categories: Guidance | Tags: bolognese, Pasta, sauce | 1 Comment »
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Tag Results
Cooking Class with Chef Romy
“If anyone serves you risotto in a ring mold, get up and leave.” That was just one of the little tidbits of advice we were treated to when Andrea M and I ventured into Cookshop for a Spanish Cooking class with Chef…
Posted by: Andrea Busse on Tuesday, July 14th, 2009
Categories: Guidance | Tags: Chef Romy, chocolate, cooking school, Cookshop, paella, pears, poached, recipes, Risotto, Romy-Prasad, sauce, soup, steak, tomato | 7 Comments »
Fettucine with Prawns in a Tequilla & Tarragon Cream Sauce
So before we get going on this dish, it should probably be noted that there is some serious heat going into it. But it is a big all-encompassing furnace type of heat that is cut nicely by the cream and lime making it…
Posted by: Kevin Broome on Friday, January 4th, 2008
Categories: Guidance | Tags: italian, Pasta, recipe, sauce | 1 Comment »
Black Squid Ink Pasta? Yup!
I’ve never understood those who refuse to sample unfamiliar cuisine. I love trying new things—especially with food. So when I first saw black pasta made from squid ink, I knew I had to try it. Hey, if they can…
Posted by: Mark Busse on Friday, December 21st, 2007
Categories: Guidance | Tags: black, Pasta, sauce, Seafood, squid-ink | No Comments »
What Exactly Is Foam?
Lately it seems to be frothing up all over the place, but I just don’t know what a “foam” is. I’ve seen “tomato foam” on restaurant menus, “cherry foam” on a catering menu…
Posted by: Alexa Clark on Saturday, June 16th, 2007
Categories: Meditations | Tags: foam, sauce, steam, Top Chef | 1 Comment »
Crème Fraîche Pour Vous (and me).
When we did some smoked salmon canapes for a dinner party a while back, Mark suggested they’d be even better whith some crème fraîche, and he was right, dammit. However, without a gourmet food store…
Posted by: Colin Coutts on Wednesday, December 6th, 2006
Categories: Meditations | Tags: appetizer, sauce, suggestions | No Comments »
Wings ‘n’ Beer
A group of friends and myself have gone out for wings and beer every Tuesday night for 5 years. Sometimes it’s just two of us and sometimes it’s upwards of 15. It’s a great way for people to catch up as…
Posted by: Steve Mynett on Friday, October 27th, 2006
Categories: Meditations | Tags: appetizer, Breakfast, dessert, meat, sauce, Wing | 1 Comment »
Blender Hollandaise
Hollandaise is awesome – and delicious – but can be very difficult to make. Those of you who have whisked away tenderly in your bain marie only to have your sauce break know what I’m talking about.…
Posted by: Stephanie Co & Todd Smith on Friday, June 9th, 2006
Categories: Meditations | Tags: Hollandaise, recipe, sauce | No Comments »
Sea Scallop Salad with Tomato-Pepper Vinaigrette
2 servings Robust and versatile, this pepper-laced vinaigrette is excellent on a simple scallop salad, or it can easily stand alone as a dipping sauce with bread A ripe, sweet tomato is essential to the flavour balance of the dish.
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Meditations | Tags: recipe, Salad, sauce, Seafood | No Comments »
Ben’s Mexican Delights
Sweet and Sour Plum Sauce A bold marinade designed to thrill those who taste it. A delightful alternative to the standard sauces. It can be used on multiple dishes giving them a Mexican touch. Serving suggestions: It is a…
Posted by: Ben Garfinkel on Monday, September 26th, 2005
Categories: Guidance | Tags: lamb, meat, mexican-food, pork, recipe, sauce | No Comments »
Alessandro’s Besciamelle
I normally use it for Lasagne, and normally the doses are for 4 people, but I doubled them for you since you might have 8 people. Ingredients: 100 grams of butter 100 grams of flower 1 liter whole milk salt pepper nutmeg…
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Guidance | Tags: italian, Pasta, recipe, sauce | No Comments »