Carbonara
Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.
Espagnole
One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.
Hollandaise
One of the five French mother sauces: egg yolks and lemon whisked over gentle heat, then emulsified with warm clarified butter.
Veloute
One of the five French mother sauces: a pale roux loosened with warm chicken or fish stock and sharpened with lemon.
Mornay
Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.
Béchemel
One of the five French mother sauces: butter and flour cooked into a roux, whisked out with warm milk and finished with nutmeg and white pepper.
Apple Pie
Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.
Chicken Piccata
Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.
Spiked White Balsamic and Honey Lemonade
Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.
Fresh Pasta
Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.
20 Hour Braised Chuck Roast, Sauce and Pappardelle
Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.
Sauce Bolognese
Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.