Author: panda
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Stuffed Butternut Squash
Simple to make, wonderfully Fall, and of course very tasty. All of the fine chopping can be time consuming, but the stuffing can be made the day before, bringing day-of prep time to about 10m.
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Poached Salmon in Miso Broth
Poaching is a delicate way to prepare fish, and the miso broth pairs beautifully with the tender salmon. Bok choy adds a little crunch for contrast, and chili pepper and ginger give a quiet kick at the finish.
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Garam Masala
There is no “real” garam masala. Every cook makes it differently, influenced by the region, the food, or their family. Here’s one I like to use.
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Indian Butter Chicken (Murgh Makhani)
Originally created to keep extra tandoori-roasted chicken moist, this Indian dish has become a classic. Coating the chicken with yogurt and then broiling is a remarkable way of simulating the char created by the high-temperatures of a tandoori oven. The tomato and cream based sauce is rich and full of the wonderfully intense flavors of…
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Hollandaise Sauce
Best known for the key ingredient in Eggs Benedict, Hollandaise sauce also pairs well with fish and steak.
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Salmon with Fresh Fennel Slaw
This salmon dish feels quite elegant considering how simple it is to prepare. The classic salmon pairing of dill and lemon juice combine with fennel in a fresh, light, tasty slaw.
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Crème Caramel (Flan)
Crème Caramel is a baked custard with a caramel topping. It’s a simple, elegant dessert that is relatively easy to make and has the benefit of keeping well for several days, allowing this dessert to be prepared up to 3 or 4 days in advance.
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Ganache
Ganache is an incredibly simple and flexible dessert sauce made from chocolate and cream. Depending on the ratio between the two you can create anything from a fudgy truffle to a chocolate sauce for ice cream. Yum.
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Custard Buttercream (German Buttercream)
This buttercream starts with a Creme Patisserie and adds butter to create an extraordinarily decadent buttercream.