Adapted from Emeril 2 bunches of ramps, trimmed and thoroughly washed 1 quart beef broth 1/4 cup vegetable oil 1/4 cup all-purpose flour 1 cup heavy cream a handful of parsley, finely chopped salt and pepper 1. Make quasi-blond roux. Combine the vegetable oil and the flour in a Dutch oven over medium heat. Cook, ...
I love making my own tomato sauce in the summer because the plump and juicy tomatoes are available in the market. Once transfered to a covered container, your tomato sauce keeps a week in the fridge. You can also store them in the freezer to make them last for several months. Just make sure that ...
I got this recipe from Cameron who got it from epicurious.com. It’s one of our favorite cold-weather soups. I’ve done several versions of this, and actually like it better without the beans. Sometimes, I use orzo or leftover boiled white rice if I don’t have tortellini available. Because I usually make my own chicken stock, ...
Adapted from a Gourmet Magazine recipe using kabocha squash Ingredients: 1 butternut squash, halved and seeded 1 cup vegetable oil 20 whole fresh sage leaves plus, 1 1/2 tsps chopped fresh sage 1/4 pound sliced pancetta, coarsely chopped 1 large onion, chopped 2 garlic cloves, minced 3 1/2 cups chicken broth 3 1/2 cups water ...