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Base & Basics of cooking recipes

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Crepe batter with beer
05 05 2003 - 17:32 - basic recipe - crepes
Candlemas is coming soon, so get out your crepe pans and head off to Brittany on pilgrimage, get out your perry bowls and let's have a contest to see who can eat the most crepes. This recipe with beer will yield especially light crepes.

[41] comment(s)

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Italian sabayon
01 01 2003 - 00:05 - dessert -sabayon
Continuing with my "I love sabayon" series, here is sabayon served all by itself with nothing else. A few eggs, some sweet white wine, sugar and a strong wrist for whisking are all you need to enjoy this dessert, which can only be described as a sweet, fluffy cloud.

[56] comment(s)

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Eggplant purée
01 01 2003 - 00:05 - side dish - eggplant
Here’s a Mediterranean-style recipe that is totally indispensable once spring is in the air. This improved eggplant purée is the ideal accompaniment for lamb or grilled mutton and makes the base ingredient for tapas.

[35] comment(s)

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Buckwheat Crepe Batter
01 01 2003 - 00:05 - basic recipe - crêpes
This is the basic recipe for making buckwheat crêpes. You can use it for all your savory crepe recipes

[41] comment(s)

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Preserved lemons with garlic and rosemary
01 01 2003 - 00:05 - CONDIMENT - LEMONS
This is a tasty little delicacy that you should always have in your pantry. You will be pleased to discover its many uses - in your summer salads, as an accompaniment to fish or even to make tagines. As a bonus, once it is finished you will be left with a deliciously flavored olive oil.

[37] comment(s)

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Sun-dried tomatoes
01 01 2003 - 00:05 - side dish - tomatoes
I'm getting a head start on summer with a basic recipe featuring the whole range of Mediterranean flavors. Sun-dried tomatoes are wonderful added to salads or cut into strips with pasta. I also like using them chopped to replace tomato paste. And it's very good as a nibble with your aperitif.

[20] comment(s)

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Tomato jelly with thyme flowers
01 01 2003 - 00:05 - jam - tomato
Do you have tons of tomatoes that you don't know what to do with right now? Take advantage of them by transforming your harvest into a kind of preserve. This preserve is a treat served with a nice tray of cheese and cold cuts. I also like to use it occasionally instead of tomato paste in some sauce bases.

[22] comment(s)

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