That's how I make it, except I do a beurre manié instead of a roux.
You're so right! My slow cooker beef bourguignon recipe is so different from my dutch oven recipe as to be almost a different dish. It was very useful at a time when I didn't have a regular oven.
Nowadays, I use it mostly for beans and chick peas because I can start them at night and have them ready in the morning.
I love my Y peeler! (But, seriously, vegetable peelings in the TRASH? No compost? No stock? Hmmm....)
For chops, meat patties etc. I use Press'n'Seal. Works very well.
I've tried more expensive models, but I'm glad I kept the $10 "no-name", one-piece one I got 10 years ago, as I keep going back to it. It does everything perfectly.
A whole cup of cajeta for less than two cups of milk and cream?
Okay, Stella, it took me nearly a year to get around to it but my oh my, was it worth the wait! The butterscotch-y quality you mention was in the taste too.
Even though I used unbleached flour, and quick oats were what I had in the cupboard, these were the best oatmeal cookies in my very long life! (Just don't tell my mom, rest her soul.)
Could they be just as good with less sugar? What thinkest thou, dear Stella? Or perhaps fewer ruby jewels? How much less would be acceptable?
Thank you for the easy directions too. Genius!
Why specify white rice? Brown rice works just as well, and it's tastier (and healthier, but that's not even the point), so why not just write "2 cups of cooked rice"?
I use your recipe now, but before the invention of hand blenders I had found a foolproof way to make hollandaise in my restaurant. I would add the hot butter to the yolk/lemon mixture, not too slowly, just enough to combine. Then I would plunge the whole pot in hot water and whisk like crazy. This would thicken the sauce just to the right consistency. No danger of overcooking either. I used to love watching that miracle happen every night.
Sounds excellent and I'm saving the recipe for when I move back to Mexico next year. Meanwhile, as long as I live in a maple syrup producing Canadian province, I'll stick to that.
Will it work with the cooking water from chick peas I cook at home? It's very thick.
Maybe unbleached flour is different in the US? Here in Canada, I've never seen extra processed flour specified in a recipe. I'm making these cookies with my regular unbleached AP flour tomorrow, stay tuned!
Thank you for a very timely article.
It upsets me that you make it sound like this lady is somehow a pioneer. That is disrespect for Diana Kennedy, who travelled all over the country learning to make authentic regional dishes, way back when nobody was doing that. I lived in Mexico for 20 years, and apart from recipes that I obtained from my Mexican friends and neighbours (I make a mean goat barbacoa), I used Diana Kennedy's recipes regularly, and I still make pickled jalepeños from her recipe.
Much improved by folding in a spoonful of butter before serving.
That's pretty well the way I make it, but thanks for the sesame oil suggestion -- it makes a very nice difference!
Re boiling water: my favourite savoury pie dough is made with boiling water, in which you melt the lard. It's true that no matter how much you handle it it can never be tough, and it's always flaky. It's used for meat pies.
@lisadee: In Mexico you can buy whole wheat flour tortillas, so try a batch and see!
Flour tortillas are the only ones that taste authentic outside of Mexico, but only if you eat them fresh off the comal!
What if one doesn't have a madeleine pan?
For savoury dishes, the hot water and lard recipe just cannot be beat!
Chorizo without pimentón (Spanish paprika)?
That's exactly how I make it (I don't need the special bag treatment, because I only make ¼ cup at a time), and I add a little chili powder and smoked paprika for a "barbecue" flavour.
Or I use butter instead of oil, and a couple of TB of brown sugar, for a light caramel flavour.
greenhome hasn't favorited a post yet.