Just about every grandma had her own recipe for delicious scalloped potatoes. This one is extra yummy, with bacon and cheese!
Author: Chef M
When Chris, our opening chef at Flour1, decided to leave to open his own restaurant, I knew I couldn’t hire just anyone to replace him. In three short years, his immense culinary skills, which he translated into wildly popular soups and inventive sandwiches, had put Flour on the Boston map. We found the perfect replacement in our next chef, Aniceto, who hailed from a four-star French restaurant and blew me away during his interview by making a creamy sweet corn soup with Thai basil. Aniceto spent the next five years pushing the menu in every way possible, introducing our customers…
Steaks should be done right don’t skimp. Go to the butcher and ask for the best rib eye he or she has. Then go to the wine shop and pick out two bottles of wine one to cook with and another to drink along with it. And make sure to use super-premium butter. Go big or go home. This is a rich, decadent splurge of a dish. Let it sing.
This traditional Venezuelan sandwich is naturally Paleo because it utilizes two large slices of fried plantain instead of bread. How fun is that? These are best served with the plantains fresh out of the skillet. Use your imagination with the filling, combining sauces from the final chapter, “Los Esenciales,” and meats from anywhere in the book.
On the butter cookie plate, the chocolate cookie, with its rich, dark color, is often the most alluring of the bunch. Sadly, though, a cookie that looks like it’s made from chocolate doesn’t necessarily taste like it’s made from chocolate. We wanted to cram big chocolate flavor into a tender, crisp cookie. Cocoa powder has more cocoa solids than other forms of chocolate, so we figured it was the best candidate for producing deep, rich flavor. To really maximize the chocolate flavor, we doubled the amount of cocoa found in most recipes and bloomed it in hot melted butter, along…
Drawing inspiration from the healthful foods of the mediterranean, we added beautiful, deep purple figs to transform a simple salad of chicken and greens into something special. High in fiber, fresh figs have a subtle floral sweetness, which we wanted to enhance with a dressing seasoned with warm spices. We tried a variety of spice blends, and homed in on coriander for its light citrus note, along with smoked paprika and cinnamon for depth. We microwaved the spices to bloom their flavor for a bolder dressing, then whisked in lemon juice and a teaspoon of honey to balance the spice.…