All You Need Is Love, and that darn Hollandaise – Day 75

TODAY’S TIDBITS To keep your Hollandaise hot, put it in a thermos (courtesy of Diana Colman) 3 times – this seems to be the magic number of times that ‘most’ of us need to really nail a dish, unless you’re A2. When pressing the final roll of fettuccine through the pasta roller, I have found it is […]

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The Battle of the Hollandaise, James Beard House, and Kitchen Vocabulary – Day 74

TODAY’S TIDBITS When rolling your pasta dough through the final time to create the fettucine from a wide piece, trim the ends so you don’t end up with spikey and uneven fettucine. If you cut your bread before service, put a damp towel over it to keep it fresh. Never close the oven with your foot […]

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“Old School is Gooood Schoooool”, Boeuf Bourguignon, and Pure Mayhem – Day 73

TODAY’S TIDBITS Cut a small slit in your papillote when pulling it out of the oven so it doesn’t deflate (more on this dish next week). Your pasta dough is properly kneaded when you stick your finger in it and it springs back 90% of the way. Use clarified butter to brown your croutons to […]

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