Food recipies

This mille feuille , which I�m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, �fancy� pastry I know. The technique for creating your �thousand leaves� is very simple, especially if you use frozen dough, which any sensible person should do. Whether you use frozen or homemade dough, the key is to keep it flat. We do this by �docking� the dough, and pressing with another pan. I used a few layers of foil before placing the pan on top, to make sure it was in contact with the dough, and depending on the size and shape of your pans, you may need to do the same. Most patisseriers will make these well ahead, and keep them in the fridge, so that the pastry softens a bit, as it absorbs moisture from the filling. This is standard procedure, and they are much easier to eat that way, but I actually prefer to enjoy them right away, so as to fully experience the contrast between the crispy, buttery pastry, and the cold, creamy custard.  S tay t...

While it�s true the �yams� used in this gorgeous candied yams recipe are really just orange-fleshed sweet potatoes, it�s also true that no one cares, �yams� sounds better, and takes less characters to share on Twitter. Like I said in the video, I only mentioned it in case �that guy� is at your Thanksgiving. I�m not a huge sweet side dish person, but I do make an exception for these candied yams, since it�s, well, exceptional. Part of that, I believe, is using lemon instead of orange juice, since we have plenty of sweetness, and what we really need is some tartness for balance. Speaking of sweetness, I like to use a Grade B maple syrup, since it seems to have a little deeper maple flavor; or at least that�s what Alton Brown said once, and I believed him. Having said that, any real maple syrup will be just fine. This will be our last video before the Thanksgiving holiday, and I�ll be taking the next few days off, so just a heads-up that I won�t be around to answer questions on the blog. ...

Corn pudding doesn�t get the same attention as some other holiday side dishes, but it�s a real crowd-pleaser that pairs perfect with all your favorite special occasion meats.  It also looks, and tastes like you have to be a good cook to make, which happily you don�t. If you have a decent blender, or food processor, there isn�t much that can go wrong. If you are sans mechanical pureeing device, you can still make this by using the corn kernels whole. In fact, many corn pudding makers will leave some portion whole for texture, but as I said in the video, I like the smooth version best.   The pan under the baking dish is optional, and if you�re in a hurry, you can skip it, which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking, which I think improves the texture. You can do the same thing with a water bath, but that�s slightly more work, and this really isn�t that temperamental of a recipe. Speaking of cooking time, I used an 8� x 11� b...

Just wanted to let everyone know I�ll be on vacation until the middle of next week, and no, it�s not because I�m moving to Canada. Not sure how this rumor got started, but it's not true, and besides, California is way more of a foreign country than Canada will ever be. Anyway, I'm looking forward to a nice, relaxing break, and suggest you use this time to catch up on all the videos you�ve missed. We have lots. Thank you, and we�ll see you next week!

This can be a strange time of year for weather in San Francisco. Our climate can suddenly swing from hot and humid, to cold and wet; which makes this potato leek soup a very valuable addition to the recipe repertoire.  There is nothing better on a chilly, damp day than a steaming bowl of this; and conversely, few things are as delicious, and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. As long as you cook the leeks long enough, you can�t go wrong either way. Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. It's always easier to add than reduce, so as long as your potatoes are covered, I�d play it by ear until it�s blended, and go from there. So, no matter what the weather, I hope you give this a try soon. Enjoy! Ingredients for 6 portions: 1 1/2 pound leeks (about 4 or 5) 4 tablespoons unsalted butter 2 teaspoons kosher salt, plus more to taste 1 1/4 pound Yukon go...

I�ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it�s been the source of a fair amount of introspection. Was there something wrong with me? It�s a sticky, succulent shank, braised until fork tender; what�s not to like? Then I made it with pork, and figured it out. It comes out too good with the veal shank. Because of their massive quantities of connective tissue, the sauce veal shanks produce is rich, sticky, and sweet; which I personally find overpowering. It�s great for a few bites, but then I�m over it, quickly. On the other hand, pork shank isn�t quite as rich, and gelatinous, and I personally enjoy it much better.   For some of the same reasons, I don�t generally reduce the sauce too much. It�s not supposed to be a very thick sauce, and I�m generally happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use veal or pork, I hope you give this a try soon. Enjoy! Ingredients for 6 portions: six thick-cut ...