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From the Bojon Gourmet 1 cup all-purpose flour 1/4 cup cornflour (finely ground cornmeal) or cornmeal 1/2 teaspoon salt 4 ounces (1 stick) unsalted butter, cold, cut into 1/2″ chunks 1/4 cup ice water I use a food processor because … Continue reading
1 tablespoon olive oil 1 small yellow onion, cut into slices 1 crisp apple (such as Granny Smith), peeled, cored, sliced 1/4 small head green cabbage, shredded 1 tablespoon apple cider vinegar Sea salt and black pepper Heat the oil … Continue reading
¾ pound pappardelle 6 tablespoons unsalted butter 1 large sweet onion, thinly sliced 8 ounces crimini mushrooms, sliced Sea salt and black pepper ½ small sugar pumpkin (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces [may substitute butternut, acorn, … Continue reading
Made this recipe pretty close to directions and it came out really good. I may make it a bit spicier next time.
4 nests of tagliatelle 1 cup (250 mL) of heavy cream 50 g butter Salt White pepper 2 Shallots Grated Parmesan cheese Trim asparagus spears. Boil in salted water until tender, about 5 minutes. Cut off the tips and reserve. … Continue reading
1 pound elbow, cavatappi, or rotini pasta 8 ounces extra sharp cheddar cheese, shredded 4 ounces Colby cheese, shredded 1/2 cup coarsely grated Parmesan cheese 1 stick butter 4 tablespoons all-purpose flour 2 1/2 cups whole milk 1/2 cup … Continue reading