Not exact matches
Replace top sheet
of paper, and
pound again
until butter is about A inch thick.
The buttermilk and Maldon salt were no problem, and while a
pound and a quarter
of sweet
butter seemed excessive, it wasn't
until I started baking that I began to understand what I'd gotten myself into when I said yes to a chef.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2
pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Ingredients: 3/4 cup sugar, plus more for pan 1 1/2
pounds fresh whole - milk ricotta cheese, pureed in a food processor
until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest
of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted
butter at room temperature, for greasing pan Confectioner's sugar for dusting
A
pound (or 500g)
of butter in a saucepan, melt over low heat and cook gently
until all the water has been driven off and the little white flakes begin to take colour.