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4 recipes found
A pristine example of French culinary technique, this omelette avoids browning in favor of a tender, unblemished yellow exterior and a soft, creamy (baveuse) interior. Infused with a delicate blend of fresh herbs, it transforms humble eggs into a luxurious meal.
A crowd-pleasing appetizer balancing the heat of fresh peppers with a cooling, savory cream cheese filling and the smoky crunch of bacon. These poppers are oven-roasted rather than fried to render the bacon fat perfectly while crisping the pepper skins.
Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks. Combining equal parts heavy cream and crème fraîche makes for a balanced sauce that's smooth, lightly tangy, and not too rich.
Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge. By salting the tenderloin overnight and slow-roasting at a low temperature, we create a roast with a minimal temperature gradient. Finishing with browned butter creates a rich, flavorful crust.