Used in Boston Cream Pie. Yields about 2 cups.

Source: The New York Times Dessert Cookbook

Ingredients:

• 2 C whole milk
• 1 plump, moist vanilla bean, split lengthwise, pulp and seeds scraped out
• 6 large egg yolks
• 1/2 C sugar
• 1/3 C cornstarch, sifted
• 3-1/2 Tbsp unsalted butter, softened

Directions:

1. Bring milk, vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes for up to 1 hour.

2. Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold the finished cream.

3. Whisk yolks, sugar and cornstarch together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot milk. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, bring mixture to boil. Boil – still whisking – for 1-2 minutes before pressing cream through a sieve into the smaller bowl. Set bowl into ice bath, add cold water and stir frequently to cool cream to 140 degrees on a candy thermometer. Stir in butter. Keep cream over ice until it is completely cool.

This is an excellent vegetable stock – freeze what you don’t use for next time.

Source: Dr. Weil

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 leeks, white and light green parts only, well washed and chopped
• 4 medium onions, chopped
• 6 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 small bunch parsley stems
• 2 teaspoons dried whole marjoram
• 1/2 teaspoon dried whole thyme
• 3 Turkish bay leaves or 1/2 Caolifornia bay leaf
• 1 1/2 gallons cold purified water

Directions:

1. Heat the olive oil over medium heat in a large pot. Add the vegetables and stir-fry to brown lightly. Add the marjoram, thyme, bay leaves, and cold water. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.

2. Strain the stock through a fine sieve or a cheesecloth-lined colander.

3. Press or squeeze the vegetables to extract their liquid. Discard the vegetables.

4. Makes 20 cups

“This is a great way to concentrate the flavors of the tomato, and if you want to blister the skin, broil for 3 minutes at the end.”

Source: The Figs Table by Todd English

Ingredients:

• 12 plum tomatoes
• 1 Tbs olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Makes 12 tomatoes.

Directions:

1. Preheat the oven to 250 degrees.

2. Place the tomatoes on a baking sheet and rub with oil. Sprinkle with the salt and pepper.

3. Roast until the tomatoes are shriveled and slightly darkened, about 3 hours.

4. Use immediately, or cover and refrigerate up to 4 days.

“I am deeply, madly in love with onions. Caramelizing them adds another dimension of richness that further enhances their many uses. Caramelized onions can be used as a stuffing for ravioli, swirled into risotto, or simply used as a condiment to accompany almost any roasted meat or vegetable.
You can substitute leeks for a somewhat different but equally delicious flavor.”

Source: The Figs Table by Todd English

Ingredients:

• 1 1/2 Tbs unsalted butter
• 1/4 cup vegetable or canola oil
• 3 lbs. Spanish onions, peeled and thinly sliced
• Makes about 1 1/2 to 2 cups

Directions:

1. Place a large skillet over medium heat and when it is hot, add the butter and oil. Add the onions and stir. It is important to let the onions sweat before the sugar starts to caramelize. Cook until perfectly browned (not light but not too dark), about 40 minutes.

2. Use immediately, or cover and refrigerate up to 2 days.

“The sweetness of roasted red onions is further enhanced by the combination of balsamic vinegar and sugar. I particularly like this Asian-influenced sweet and sour agro dolce.
We use these as a condiment on steak and burgers or placed on top of goat or Gorgonzola cheese on toast.”

Source: The Figs Table by Todd English

Ingredients:

• 3 1/2 cups balsamic vinegar
• 1/2 cup sugard
• 3 lbs. Roasted Red Onions
• Makes about 1 1/2 to 2 cups

Directions:

1. Place the vinegar and sugar in a medium-sized saucepan and cook over medium-high heat until reduced by half, about 20 minutes. Add the Roasted Red Onions and cook until syrupy, about 10 minutes.

2. Use immediately, or cover and refrigerate up to 1 week.

“Roasted red onions impart substantial richness and depth of flavor to many dishes, from classic roast chicken sauce to soup to pizzas to panini. They have a wholly different, mellow flavor, especially compared with raw or roasted while onions.”

Source: The Figs Table by Todd English

Ingredients:

• 3 lbs red onions, peeled and cut into 1/2 inch dice (about 4-5 onions)
• 3 Tbs vegetable or canola oil
• 1 Tbs kosher salt
• 1 Tbs plus 1/2 tsp black pepper

Directions:

1. Preheat the oven to 350 degrees.

2. Place all the ingredients on a baking sheet and toss to combine. transfer to the oven and roast until translucent, about 40 minutes, stirring occasioanlly to prevent blackening.

3. Use immediately, or cover and refrigerate up to 3 days.

4. Makes about 1 1/2 to 2 cups