Leek and Potato Soup
Leeks are full of grit. It’s easiest to clean them undercold running water after cutting or shredding them.
Potato Galette
It’s important to cook the potatoes slowly. Covering the pan over lowish heat acts a little like an oven. The potatoes cook through in their own steam without burning, releasing their starches to help the slices stick together. Meanwhile the edges of each slice gradually caramelize where they hit the hot bottom of the pan.
Vegan Mocha Chocolate Mousse
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
French Onion Tart
Let the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes
Sourdough Crepes
Sourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
Creme Caramel, Flan
Crème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it’s so quick and easy to make!
Easy Seafood Gratin
Easy seafood gratin is a slightly updated version of a favorite recipe in the ‘soothing’ chapter of my James Beard-nominated cookbook.
Ann’s Tart Lemon Tart
Put the 2 whole lemons into a sauce pot and cover with water. Bring to a boil, cover. Lower the heat to a simmer. Cook until soft, about 20 minutes
Basic Short Crust Pastry
Using the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs.