Infusing vodka has always been a something I’ve been thinking of since my first days with my sous vide immersion circulator, and for good reasons: I knew that the precise heating via sous vide would save me the infusion time needed, which usually takes somewhere in between a few days to a week depending on […]
Once in a while, I like working on classical French dishes, trying to put some Asian influence in the process. I’m taking the very simple chicken stew in white wine here and spiking its flavors with some Indian curry. Well, it honestly worked. That fruity flavor of the wine perfectly complemented the spice from the curry […]
There is something perennially fall to me about poached pears. Maybe it is because my first ever pastry cook job at a massive restaurant began in the fall, so my task every day was to peel and poach two crates’ worth of pears. It became like a meditation, each day, peeling that many pears by hand!
In any case, find the best firm-but-ripe pears that you can– I like the Bosc variety as they travel well and are not hard to find. Make sure after you core them, you check to see you’ve cored them straight through the bottom and there are no bits of stem leftover. You can also forego coring if you like the look of them poached while they are still whole, just know that you need to cook them longer to compensate.
Who said French cooking needs to be all that complicated? Let this traditional French dish prove otherwise. Literally translating to Cock in Wine, Coq Au Vin is a dish of rooster braised in red wine together with a choice of vegetables and aromatics. Though most modern preparations would call for any commercially grown variety of […]