Polenta sandwiches: the recipe
Speaking about mais flour, please, let me tempt you with these polenta sandwiches. Excellent as finger food, they can represent a proper meal if paired with a fresh salad.
Read MoreBéarnaise sauce: the recipe
Béarnaise sauce is a “relative” of the Hollandaise sauce. Béarnaise is basically an Hollandaise added with herbs, like tarragon, peppercorn and shallot. Therefore, I skipped the usual explanatory post as what we discussed about Hollandaise is valid for béarnaise.
Read MoreA recipe with the siphon: easy bruschetta
As if a bruschetta would be hard to make! :) But we just landed in the high tech world of molecular gastronomy, where classicism leave the place to avant-garde. Today, as promised, we will make a recipe with the whipping siphon. The dish I am going to present is a bit summery, but it seemed to me a good idea to test the new device. If you don't feel as making it now, save it for the summer :)
Read MoreCheese chantilly: the recipe
Do you remember the chocolate chantilly? Well, as a matter of fact, you can realize even savory chantilly! I just made a cheese chantilly: a decadent creamy foam that can be the final fine touch on your New Year Eve canape'.
Read MoreMayonnaise: the recipe (and a bonus :))
After having talked about egg-based sauces and factors affecting their stability, let’s go practical: arm yourself with eggs and an immersion blender: today, I will show you how to prepare a mayo in no time.
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