July 17th, 2011 
The Chef Perfect Pie Crust Prep time: 1 hour, 15 minutes One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, [...]
July 16th, 2011 The Chef Pizza Dough Makes 2 lb Active time: 15 min Start to finish: 1 3/4 hr 2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt Make dough: Whisk together yeast, 2 Tbsp flour, and 1/2 cup [...]
July 16th, 2011 The Chef Chicken Stock Makes about 10 cups Active Time: 20 min Start to Finish: 4 hr 1 (3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces 2 celery ribs, cut into 2-inch lengths 2 carrots, quartered 2 medium onion, left unpeeled, trimmed, and halved 6 fresh parsley stems (without leaves) 1 Turkish or 1/2 [...]
July 16th, 2011 The Chef Beef Stock Makes about 8 cups Active time: 20 min Start to finish: 6 1/2 hr Beef stock (often called brown stock) is no more difficult to make than chicken stock, and just a small amount of it can be used to great effect in all sorts of dishes. 4 fresh flat-leaf parsley sprigs 1 [...]
July 15th, 2011 The Chef Bolognese Sauce Prep Time 10 min. – Cook Time 1 hour – Ready In 1 hour 10 min. Ingredients * 2 tablespoons olive oil * 3-4 Italian Sausages * 1 large onion, minced * 1 clove garlic, minced * 2 carrots, shredded * 1 stalk celery, shredded * 1 (14 ounce) can Italian Stewed Tomatoes [...]
Posted in Basics & Techniques, Dinner Recipes, Pasta, Sauces 
Tags: Bolognese Sauce, pasta, tomato 
No Comments » July 14th, 2011 The Chef Mayonnaise is basically just raw egg yolk, oil and mustard . Ingredients: 3 egg yolks teaspoon of dijon mustard pinch of salt pinch of pepper (freshly ground if possible) 1 lemon 1 1/4 cups of flavorless cooking oil You can whisk this by hand, but it will take quite an effort, use a food processor [...]
