by Brian | Jan 3, 2016 | Recipes
This dish is typical of the treasures in Artisanal Cooking by Terrance Brennan. For the holidays, this is a book to be consulted, followed, and surely savored. During the week between Christmas and New Year’s, this dish can bring the satisfaction that only risotto...
by Brian | Dec 23, 2014 | Comfort Food, Recipes
For Thanksgiving and Christmas turkeys, it seems that cranberry sauce is as mandatory as mashed potatoes. You may eat cranberries only once or twice a year, but now is the time. The question, though, is this: how can I get a miraculous sauce from those brilliant,...
by Brian | Jul 20, 2012 | Recipes
A few weeks ago we published a post for semi-confit tomatoes, a recipe that is repeated below. Once those tomatoes are done, don’t wash the pan. You have gold there. Olive oil scented with tomatoes, thyme, bay, and garlic. You could, of course, add some...
by Brian | Jun 18, 2012 | Recipes
“Cook until they collapse.” Tomato confit is made by roasting tomatoes until they literally begin to fall apart. That “cooked” mixture can be used many ways, say for pasta sauce. Now, semi-confit tomatoes are cooked for a much shorter time. The physical integrity of...
by Brian | Apr 23, 2010 | Cookbook Reviews
The recipe for roast lamb in How to Roast a Lamb is perfectly delicious — as I described in an earlier blog. Given the book title, you would think the author, Michael Psilakis, would consider the lamb the most important recipe in his striking book. But it is one of...
