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Grilling brie before stuffing it snuggly into a scrumptious, tangy sourdough shell makes for a lovely hor dourve experience.
With all of the incredibly fresh and sweet vegetables around during the Summer season, how can you resist a fresh, sweet and spicy twist on the classic caprese salad?
How exactly does one cure an egg yolk? And once cured how does it taste? These were just the tip of the iceberg of questions in my head when I read the article on cured egg yolks in Bon Appetite magazine a few months ago. I was so intrigued! Eggs are the most amazing food in the world, after all. There was no question about it, I had to try this. Fortunately, last week I tested a layer cake recipe (soon to come!) that called for six egg whites, no yolks, so I had an abundance of egg yolks on my hands.
How do you know what that delicious looking muffin, cake, or cookie batter will taste like? Taste raw batter and you run the risk of getting salmonella poisoning from raw eggs. On top of that, tasting raw batter is not the same as tasting the cooked, final product. So what to do? Here’s a clever trick:
