by Bryan Daniel | Feb 20, 2025 | Recipes
Paris Mash is a recipe created by Joel Rubuchón. Originally it is said the ratio was 1:1, Now it is standard to do a 2:1 potato to butter ratio. Robuchon potatoes are cooked in lightly salted water with skins on and then drained. the potatoes are then peeled and...
by Bryan Daniel | Feb 15, 2025 | Recipes
2-1/2 cups/479g sugar, divided 1-1/3 cups/330ml applesauce 2 packages (3 ounces/85g each) red or green gelatin 2 envelopes (3 ounces/85g each) unflavored gelatin 1 teaspoon/5ml lemon juice . In a large saucepan, combine 2 cups/383.3g sugar, applesauce, red or green...
by Joseph Yacino | Feb 12, 2025 | Recipes
This ‘Two Fat Ladies’ recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency. Ingredients 1 pound/450g strawberries 1 tablespoon/15ml lemon...
by Bryan Daniel | Feb 11, 2025 | Recipes
A staple in most Greek and Middle Eastern restaurants and bakeries. There is no mention of it until after 1299, which is the beginning of the Ottoman Empire. Filo/a dough originated in what is now Turkey, but it is the Greeks that refined it into the paper thin...
by Bryan Daniel | Feb 11, 2025 | Recipes
Did you know this dish originated in Germany? According to foodreferences.com; “Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later...
by Bryan Daniel | Feb 9, 2025 | Recipes
Like we always say, “Once you learn the basics, you can do almost anything”. Use this egg to cream ratio with any quiche you want to make. You can use full fat cream, half and half or milk. It all depends on you diet and your eating habits. Non-dairy milks work...
