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To prepare the sauce: In a heavy-bottomed saucepan, slowly heat the butter and olive oil. Add the diced pancetta and sauté until slightly crispy. This should take about 10 minutes; make sure the heat is not too high. Then add the

Measure flour, water, milk, eggs, butter and salt into a blender or a mixing bowl. Blend or whisk until smooth. Cover and refrigerate the batter for 15-30. When ready to cook the crepes, add about ¼ cup more cold water

Sift flour into a mixing bowl. Add milk and then water, blending or whisking constantly to avoid lumps. Blend or whisk in eggs, melted butter, sugar and salt. Refrigerate for at least 30 minutes. (longer is fine) In a 10-inch non-stick sauté pan

Measure sifted flour into a blender or a mixing bowl. Add milk and then water, blending or whisking constantly to avoid lumps. Blend or whisk in eggs, melted butter, liqueur, sugar and salt. Refrigerate for 15 - 30 minutes. Use a 10-inch

In a food processor, combine flour and salt with one pulse. Add all of the butter and pulse until the mix is crumbly. Add the egg and the water and pulse just until moistened. Turn out on a flat surcice

Preparations for making a Genoise: Have a freestanding mixer with a whisk attachment, or a hand mixer. Have all the ingredients at room temperature Have your 8 inch cake pan or an 8 inch spring form pan lined with a parchment paper, greased

In a food processor, combine flour and salt with one pulse. Add all of the butter; pulse until the mix is crumbly. In a small bowl, mix egg and crème fraiche. Add to flour and butter in food processor. Pulse until

Place frozen strawberries in a food processor. Add Cassis and sugar. Pulse until pureed. (Taste. If the texture of the strawberry seeds bothers you, strain through a fine mesh strainer or cheesecloth liked strainer to remove strawberry seeds, otherwise it