 This is the best guacamole ever, and it is so simple! 2 Ripe Avocados- the best are the dark, thick skinned type; I prefer HAAS 1/2 Tomato seeds removed 1 Clove Garlic put in a press, or minced very fine 1/2 Sweet Onion diced very small Juice of 1/2 Lime 3 TBL chopped cilantro Salt […]  Risotto Alla Milanese is a dish made with short-grained arborio rice, and scented and flavored with saffron. Traditionally is is stirred constantly during the long cooking process, but this isn’t really necessary to get the creamy results the dish is known for. This is a classic dish, and though you can make risotto without saffron, […] The elastic consistency of Aligot is in part from the cheese, and also from the starch of the potatoes. The very thing you want to avoid when making smooth mashed potatoes—over whipping— is what makes these potatoes so stretchy. Over-whipping regular mashed potatoes will yield a gummy rather than silky texture, but with Aligot you […]  Adapted from Martha Stewart makes enough for 1 double crust pie, or 2 singles 2 1/2 Cups All Purpose Flour 2 Sticks Cold Unsalted Butter 1/2 tsp Salt 1 tsp sugar 1/3-1/2 cup ice water Pulse all dry ingredients in a food processor to mix well Add butter and pulse until mixture resembles coarse cornmeal […] Preheat Oven to 375F Pie Crust Filling: 3 Lbs Ripe Peaches, peeled and sliced 1 Cup Sugar 1/2 Cup Candied Ginger diced small 3 TBL Instant Tapioca Egg wash- 1 egg beaten with 2 TBL water Peel peaches; score skin with an X, and drop into boiling water for about 30 seconds Remove from boiling […] |
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Another Holiday Surprise » Chefs Last Diet - […] really good! If you’re ready to make your own, here is my very simple, and guaranteed great guacamole! And please forgive me for almost forgetting yet another holiday. (It’s sure to happen […]