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 […]
Slow Cooker Curry Chardonnay Crockpot Chicken
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 […]
Red Wine Poached Pears, Ricotta, and Sesame Olive Oil Crackers
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.
Slow Cooker Coq Au Vin
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 […]
Baba Rhum with Rum-poached Cherries and Chantilly Cream
Alright so this dessert is a little next-level, I will fully admit. However most of the time spent is passive, waiting for the yeast to rise, and I will tell you firsthand it is worth the wait! So take the time and make this dessert from start to finish and you will end up thanking me!
In France it is tradition to serve this “with rum,” which in many bistros means they simply place a whole bottle of rum on your table and you serve yourself! Delicious, non? Serve it any way you like it, but the fact is this cake needs to be soaked with rum before serving. I have also called for it to be served with rum-poached cherries, because why not just keep going over the top when you are already!
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