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    Winter Pesto

    Winter Pesto

    In the midst of winter many people regret not having had the foresight to freeze batches of pesto when fresh basil was in season; others self-indulgently used up their supply much faster than they expected. In either case, here is a recipe that will satisfy pesto...
    Pate Brise (Savory or Sweet Crust)

    Pate Brise (Savory or Sweet Crust)

    This is an all-purpose, flaky crust great for savory pies and sweet dessert tarts. After much experimentation I have found that it is best to roll the dough right after mixing it; the traditional method of chilling the dough beforehand makes it unnecessarily hard to...
    Ghee

    Ghee

    Ghee is a butter oil that is used in Indian cooking for its excellent keeping qualities. The milk solids and moisture, which promote rancidity in butter, are removed, thereby ensuring the ghee a longer life, and also allowing it to withstand higher temperatures than...
    Creme Fraiche

    Creme Fraiche

    This version of creme frache is similar to the kind you can purchase in France. The culture in the buttermilk thickens the cream and causes it to develop a tart flavor. It is so simple to prepare and is a wonderful addition to desserts, sauces, soups, or whatever....
    Almond Nut Crust

    Almond Nut Crust

    This nut-filled crust is fabulous with fruit fillings. MAKES ONE 9-INCH CRUST 6 tablespoons butter, softened ВЅ cup sugar 1 egg yolk ВЅ teaspoon almond extract в…” cup unbleached white flour в…” cup (about 3 ounces) finely ground almonds Lightly butter a tart pan and...