These pretty little puffs are made from choux pastry, which is also used for cream puffs.
ready in about 25 minutes;
serves 6
You might need to buy:
- water
- all-purpose flour
- salt
- shredded Gruyère cheese
- Tbs. fresh thyme leaves
- minced fresh rosemary leaves
You might need to buy:
- vegetable oil
- sprigs fresh thyme
serves 4
You might need to buy:
- large garlic cloves cut into fine paper-thin slices
- Picholine or Nicoise olives
- red wine
- Sea salt
- Freshly ground black pepper
- fresh thyme leaf
- wild mushrooms such as chanterelles or portabellas
Makes about 1/2 cup (the recipe can be doubled).
You might need to buy:
- extra-virgin olive oil
You might need to buy:
- full-bodied red wine
- 3-inch sprigs of fresh sage
- sherry vinegar
- Dijon mustard
- extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- crumbled blue cheese
calcium water is a special water for particular pectin; in my case read a pectin instruction
You might need to buy:
- pitted sour cherries and sour cherry juice
- granulated sugar
- calcium water
- powdered pectin
- large handfuls sage leaves
- loosely packed sage flowers
serves 2
You might need to buy:
- dry vermouth
- minced shallots
- dried organic culinary lavender
- Salt
- Pepper
- Olive Oil
- 1-inch New York steaks
You might need to buy:
- sliced red radishes 2 cups
- white wine 1 cup
- milk 2 cups
- lavender a few sprigs