OK, I’ve already taken you through my revelation that panna cotta is a cheat, but now I have a fool-proof recipe to prove it once and for all:
• One quart of cream
• 1/2 cup sugar
• Flavorings such as vanilla, cinnamon stick, Chinese five spice, grated lemon rind, etc.
• Two packets of gelatin, dissolved in water
Bring the cream to a boil while adding sugar and flavorings. Once boil is reached, mix dissolved gelatin in cream. Stir it up, pour it into ramekins, leave over night to set. Before serving, cut around ramekins, pop onto plate or shallow bowl, then top with a citrus syrup (sugar dissolved in water over medium heat, with tangerine and/or lemon juice). Done. DONE. What did I tell you?
Pâté is cold meatloaf for snooty people. But when I start eating it, I can’t stop, especially if it’s accompanied by those cute little cornichon pickles. Everyone from Julia Child on down has a method, but whenever I read the multistep process involved, I feel lightheaded and have to sit down (and eat more pâté). Out of sheer laziness, I have backed into a foolproof pâté recipe of my own. Look, French people will probably kill me for what I’m about to tell you, but it’s worth dying for, just to know I’ve spread a little bit more pâté around the world. Continue reading
Posted in French
Tagged chickenliver, cognac, cornichons, duck, duckpate, fat, French, juliachild, liver, pate, pickles, saveur, totalhack