Butter

Good butter is sometimes worth paying more money for.

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Roasted Peking Duck, Kohlrabi, Apples, and Chard - 9 Sep 2008

This is a dish to take you into fall and winter from Brendan Cox, late of Circle Bistro and Notti Bianche, now of DC Coast. While the duck is roasting in the oven, you have plenty of time to tackle the vegetables and the rich sauce. read more...

Butter - a good fat if it's good butter - 9 Sep 2008

Read what Brendan Cox has to say about butter in his profile. We make such a fuss about fat. Like everything else, don't have too much of it and aim for the best. Good butter is sometimes worth paying more money for. And look out for "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes", by Jennifer McLagan, Ten Speed Press. read more...

Greenage tart - 2 Jun 2008

Greengages are little green plums. I found them recently at the Afghan Mini Market on Backlick Rd, Springfield and at Iransara, in the Peking Gourmet shopping strip, at 6039 Leesburg Pike. Buy ones that are soft only. But you can make this tart with any kind of plum - or with apricots or apples. It's quick, it's easy, it's mouthwatering. read more...

Sticky Pecan Buns - 12 May 2008

He Who Must Not Necessarily Be Obeyed bought me a KitchenAid. So he is being obeyed for a wee while, which means I downloaded the Food Network's recipe for Joanne Chang's Sticky Buns. After all, they won against Bobby Flay's in a throwdown. And as a first-time bun baker, I thought I'd have a go at perhaps the trickiest dough there is. Paradise reached in one! The photo is of that key moment before they went into the oven, demonstrating that despite all the goo they were sitting in and my lack of faith, they did rise again. (Besides, when I took the photo of when they came out, it was as dark as the buns. Want do you want? I have to learn to conquer a KitchenAid, a brioche recipe and camera all at once?) read more...

Jamaican burnt sugar - 28 Nov 2007

Jamaican burnt sugar adds a strong depth of flavor when added to sweeten desserts like a creme caramel instead of ordinary sugar. read more...

West Indian Black Cake - 27 Nov 2007

At Christmas time in Jamaica, a traditional black cake is baked in which the dried fruits and peel have been soaking in alcohol since the previous Christmas. It's a far more intense cake than traditional fruit cake, and covered in a dark, dark frosting. read more...

Kwansaa cakes to order - 23 Nov 2007

Kwansaa cakes, made and decorated to order. read more...

Risotto - the grains of truth - 23 Nov 2007

You can't make risotto from any old rice. Certainly not from a Carolina short grain. That'll just make a rice pudding. If you buy the right rice, turning out a perfect risotto is not hard. read more...

Blue Duck Tavern Apple Pie - 19 Nov 2007

You can't have enough apple pie recipes. Here's a very different one with phenomenal, though challenging, pastry from Laurent Merdy, pastry chef of The Blue Duck Tavern. read more...

Brioches - 18 Nov 2007

Make a breakfast change from croissants, try a brioche with good sweet butter and a fruity jam. read more...

Pan Dulce - 16 Nov 2007

Katsuya Fukushima, chef of Minibar and Café Atlántico, takes classic French toast and by changing the bread to brioche, putting Chihuahua cheese from Latino markets between the slices and adding cinnamon to the egg custard, gives it a Latin American twist. read more...

Baguettes the French like - 15 Nov 2007

A bad baguette is almost as bad as that Kleenex bread. But there are some good ones around. read more...

Flambéed Figs with Goat Cheese and Proscuitto - 10 Nov 2007

Janis McLean, chef of The Morrison-Clark Inn, turns dried, not fresh, figs into an appetizer or something to pass around with cocktails that's a little out of the ordinary. It's a good recipe for the holiday season. read more...

Wild Mushroom Risotto with Spring Asparagus - 10 Nov 2007

A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. read more...

Cakes - to order or make beautiful - 2 Nov 2007

Baking cake for a party, cupcakes for school or work? Or need someone else to do it for you? Here's all you need to keep you in cake. read more...

Halibut with Fanny Bay Oysters, Sauternes and Blood Orange Reduction - 8 Oct 2007

The secret of this recipe from Yannick Cam, owner-chef of Le Paradou, is in balancing the tartness of the citrus fruits against the unctuousness of the Sauternes and the butter in the sauce, then serving it with fish of prime freshness. read more...