Any hotel that can provide a perfect omelette on room service is one I want to go back to. The thing with eggs is not to overcook them. Often when I’m travelling and too tired to go out for an evening meal I’ll ask the hotel for an omelette. Perhaps harder than it looks but it’s all about having a light touch and taking the omelette off the heat before it is cooked through. The tip about the size of the pan and spatula for the scrambled eggs holds true for this recipe too.
Author: Chef M
Blueberries are common berries in the area in France where I come from. I used to pick them with my sisters when we were little, and my mother would make all sorts of delicious jams, compotes and tarts from them. My blueberry and lemon tart was inspired by these memories.
Though deep-fried these extra-crispy tempura shrimp have a very light texture. Pair with hearty buckwheat noodles, crunchy vegetables, and ponzu sauce for a refreshing lunch or dinner. The soba can be cooked one day ahead. It will stick together as it cools but simply run it under cold water to loosen.
When Auguste Escoffier was Executive Chef At The Savoy In London in the 1890s, he created Pêche Melba for Australian opera singer Nellie Melba. The combination of poached peaches, raspberry sauce, and vanilla ice cream has become a classic. Here, we’ve given it a spin on the grill, also with delicious results. In place of whipped cream on fruit desserts, we love honey-flavored Greek yogurt, especially the Greek Gods brand. But you can also stir honey into plain Greek yogurt.
Marble rye is a delicious bread that is great for both toast and sandwiches. Marble rye is a mix of the two most famous New York breads, plain rye and pumpernickel. The “marble” aspect to the name of this bread comes from the technique of shaping the rye and pumpernickel doughs into one.
Dark chocolate and peanut butter. Could there be a better combination? What’s unique about this sourdough is that dark cocoa powder is added to the dough. It’s rich and chocolaty, and it gives the loaf the most beautiful color. While this loaf is not necessarily sweet aside from the peanut butter and chocolate chips, a whimsical dusting of powdered sugar blankets the almond-adorned crust. This smells so good that you’ll want to eat the dough. About the Dough: After mixing, this dough will start out very stiff, due to the cocoa powder. But after a long rest—go for the full…
I’m sure you’ve seen a sliced cucumber and tomato salad with red onion at at least one summer cookout, and this is a spiralized take on that classic. Cucumber noodles are the star of this dish, and if you aren’t in the mood to slice the red onion, you could spiralize that too—just make sure to use blade A or D to switch up the texture and size of noodles in the salad.
Ah, the splendor of the walls of Ur, of Babylon the magnificent. . . . Only we forget to mention that it was the djinn—well, mostly Bartimaeus—who built these cities that became legendary for their beauty. The only drawback was that he was constantly preparing this dish for Faquarl and Jabor, who would demand a snack each time they finished a section of wall.
At Flour, we offer a range of muffins that vary with the season. In the spring you might see raspberry rhubarb; during the cool fall months we feature roasted pear with ginger. These seasonal muffins are made with a simple standard muffin batter that we’ve used for years and that I share in my first book, Flour. A while back we wanted to introduce a new muffin to the mix—something that was a bit heartier and maybe even healthier, with an emphasis on whole grains. Brian, one of our pastry chefs, offered up this recipe, which we’ve tweaked over the…