Sunday, May 29, 2011
Monday, May 23, 2011
Monday, May 16, 2011
|HOTEL DU PONT MACAROONS|
1 lb. almond paste (best quality)
1 1/2 c. sugar
5 egg whites
Mix almond paste and sugar on slow speed with mixer until ingredients are crumbled. Add one egg white and mix until smooth. Repeat process until all egg whites are incorporated. The consistency should be soft but not runny. Preheat oven to 350 degrees. Bake 15 minutes or golden brown. When cold, remove from pan. Macaroons should be eaten or put in air tight container and refrigerated. Makes 60 macaroons.
Sunday, May 15, 2011
Whip, Flip, and Serve
1. Crack 2–3 eggs into a medium high-sided bowl. (For an even puffier omelette, separate the eggs, whip the whites until soft peaks form, and fold egg whites into beaten yolks.)
2. Beat eggs with handheld mixer on high speed until eggs are pale, frothy, and have tripled in volume, about 2 minutes.
3. Swirl 1 tbsp. vegetable oil in an 8-inch nonstick skillet over medium heat to coat sides. Pour in eggs and let sit until they begin to set on the bottom of the skillet, about 20 seconds.
4. Season with 1/2 tsp. kosher salt and vigorously shake the skillet back and forth to distribute the eggs, knocking them off the edge of the skillet; continue shaking over medium-high heat for about 1 minute and 30 seconds.
5. Using a flick of the wrist (or a rubber spatula), flip the omelette and cook until set on other side, about 30 seconds.
6. Top it with a slice or two of cheese, slide omelette onto a plate, and fold in half using your fingers as a guide. Makes 1 omelette.
Recipe from Saveur