Simple syrups are used in so many recipes and drink mixes that it is worth keeping a half-liter bottle on hand.
As you can store simple syrup in the refrigerator almost indefinitely, there’s no excuse to never have it to available.
Buttermilk is one of those ingredients you need when you need. And at any other time it just sits on your fridge door until you have to pour it away down the sink when it spoiled.
I make my buttermilk on demand almost to the exact amount the recipe requires rather than trying to keep a store bought variety in stock.
This is a pretty simple Margherita pizza that uses limited ingredients. It is usually what I to throw together when at a friend’s house and working with a limited pantry inventory.
This is a long slow rise pizza dough. It is the kind of dough that you find in good pizzerias. The kind of dough that has good stretch.
The dough develops its stretch and a lot of its flavour from the long, slow rise that you give it.
This is my quick French onion soup recipe. It comes together in about two hours of cook time, which is ideal for a late dinner, or even lunch.
This is a recipe that is perfect for “when the mood strikes you” rather than having to plan ahead with my slower French onion soup recipes.
The second worst thing I’ve learned in cooking is how to make fresh pasta. Because at 2 AM in the morning when your wife wanders in to your office and says “I’m peckish, could you make me some pasta?” it doesn’t do your waistline any good.
This pasta dough comes together in just a few minutes, has a short rest time, and can be rolled out by hand.
The reason this dough is so quick to work with is the reduced number of eggs in the mixture. Just three eggs doesn’t leave a lot of room for moisture to be hanging around.
You’d think most scrambled egg recipes are pretty simple affairs. Eggs, a little salt, maybe a little pepper, you’re pretty much done.
I cannot stand wet scrambled eggs. It’s this runny, snotty consistency that reminds me of some of the nastier versions of “instant oatmeal.” Usually, the only way to make scrambled eggs and not have them wet and runny is to cook the hell out of the eggs until you go the other extreme; a rubbery, overcooked, dried out lump of yellow with an overpowering eggy flavour. There’s no happy middle ground.
This recipe elevates the humble scrambled eggs to a whole new level. The addition of chives, cut very small so that they cook almost instantly, adds a savouriness that you don’t normally equate with scrambled eggs, and the creme fraiche, or alternatively cream, adds a rich, creamy texture without being wet.
And there’s one more trick when cooking these eggs, and that is a way to control the cooking far beyond the control you get from the heat dial on your stove top.