If you've ever wanted to make your own maple glazed doughnuts, you've found the right place. This glaze utilizes both maple extract and maple syrup for greater depth of flavor. Paired with our brioche doughnut recipe, this maple glaze will produce one of the best doughnuts you've ever tasted.
This simple lavash recipe yields a full-flavor cracker that pairs well with cheese plates, pates and rillettes. It's versatile in the sense that the seeds can be mixed and matched as desired, with my favorites being a mixture of sesame, poppy and sunflower seeds. Use this like you would any other cracker, but you can take pride in the fact that it's home made.
There are few things in this world more enjoyable then a fresh doughnut, served piping hot. Unfortunately, most people rarely experience this pleasure since hot, fresh doughnuts can be difficult to come by
That is unless you make your own.
Pancetta and parsley are a great, classic flavor pairing, and when combined with our standard sourdough boule recipe, yields a special, delicious bread. Use this bread to accompany soup, make a grilled cheese or just eat as is.
A simple ceviche marinade that can be used for shellfish, especially shrimp or scallops.
Ionic spherification was first introduced by Ferran Adrià of El Bulli. They would serve a beautiful apple "caviar" in a caviar tin, which at that time was absolutely mind-blowing. Because the overall technique is fairly simply, "faux caviar" quickly became many-a-cook's first foray into hydrocolloids and modern cuisine (also commonly referred to as "molecular gastronomy").
This dessert sauce is a nothing more then a super rich mocha that's emulsified with butter for some extra flavor and sheen. It's served with our cinnamon sugar beignets to complete our "coffee & doughnuts" dessert.
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.
Great for french toast, pastries or as a dessert garnish.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.